Skipjack radish and making method thereof

A production method and technology for bonito, which are applied in the directions of food preparation, application, food science, etc., can solve the problems of ineffective appetite increase, lack of nutrition, single taste, etc., and achieve the effects of easy preservation, rich nutrition and pure color and luster.

Inactive Publication Date: 2015-03-11
TIANJIN QIANDE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing edible pickled vegetables have many types, most of the ingredients are simple, the taste is single, and the saltiness is large, which cannot effectively increase people's appetite, and is not rich in nutrition.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A preparation method of bonito radish, the steps are as follows:

[0023] ⑴ Raw material preparation: wash the salted white radish with running water, and remove black spots, whiskers and scars on the salted white radish;

[0024] (2) Desalination: Desalt the raw material flowing water for at least 12 hours, and desalinize the salinity to 0%;

[0025] (3) Squeeze: Squeeze the desalted raw materials through a squeeze machine with a squeeze rate of 30%, knead them, and select them to determine the weight;

[0026] (4) Coordination: mix salted white radish and skipjack seasoning liquid by weight 50 kg: 10 kg, fully stir evenly, and obtain semi-finished products;

[0027] ⑸ Tasting: Put the semi-finished product in the cold storage for 24 hours, and the temperature of the cold storage is controlled at 0°C;

[0028] 6. Sterilization: Use a high-temperature sterilizer to perform chain sterilization at 83 degrees Celsius for 20 minutes;

[0029] ⑺, bottle packaging: the pro...

Embodiment 2

[0033] A preparation method of bonito radish, the steps are as follows:

[0034] ⑴ Raw material preparation: wash the salted white radish with running water, and remove black spots, whiskers and scars on the salted white radish;

[0035] (2) Desalination: Desalt the raw material flowing water for at least 12 hours, and reduce the salinity to 1%;

[0036] (3) Squeeze: Squeeze the desalted raw materials through a squeeze machine with a squeeze rate of 35%, knead them, and select them to determine the weight;

[0037] (4) Coordination: mix salted white radish and skipjack seasoning liquid by weight 60 kg: 15 kg, fully stir evenly, and obtain semi-finished products;

[0038] ⑸ Tasting: put the semi-finished product in the cold storage for 24 hours, and control the temperature of the cold storage at 5°C;

[0039] 6. Sterilization: Use a high-temperature sterilizer to perform chain sterilization at 83 degrees Celsius for 20 minutes;

[0040] ⑺, bottle packaging: the product bottl...

Embodiment 3

[0044] A preparation method of bonito radish, the steps are as follows:

[0045] ⑴ Raw material preparation: wash the salted white radish with running water, and remove black spots, whiskers and scars on the salted white radish;

[0046] (2) Desalination: Desalt the raw material flowing water for at least 12 hours, and reduce the salinity to 2%;

[0047] (3) Squeeze: Squeeze the desalted raw materials through a squeeze machine with a squeeze rate of 40%, knead them, and select them to determine the weight;

[0048] (4) Coordination: mix salted white radish and skipjack seasoning liquid by weight 70 kg: 20 kg, fully stir evenly, and obtain semi-finished products;

[0049] ⑸ Tasting: Put the semi-finished product in the cold storage for 24 hours, and the temperature of the cold storage is controlled at 10°C;

[0050] 6. Sterilization: Use a high-temperature sterilizer to perform chain sterilization at 83 degrees Celsius for 20 minutes;

[0051] ⑺, bottle packaging: the produc...

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PUM

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Abstract

The invention discloses skipjack radish. The skipjack radish comprises the following components in parts by weight: 70 parts of salted white radish and 20 parts of skipjack flavor flavoring liquid. Aiming at overcoming the deficiency in the prior art, the invention provides the pickled vegetable (namely the skipjack radish) which is rich in nutrition, pure in color and luster, convenient to take and eat, easy to preserve, long in shelf life and low in bacterial index, can retain the inherent natural flavor of raw materials and can effectively enhance the appetite of people, and a making method of the skipjack radish.

Description

technical field [0001] The invention designs a table food and a preparation method thereof, in particular relates to a bonito radish and a preparation method thereof. Background technique [0002] With the continuous improvement of people's living standards, people's pursuit of diversification, high-quality and nutritious diet is also constantly improving. Radish is a food that we often eat in our daily life. Radish is sweet, pungent, and cool in nature, and enters the lung, stomach, lung, and large intestine meridians; , The effect of smoothing Qi and resolving phlegm; it is used for abdominal distension, fasting, abdominal pain, cough, and excessive phlegm. Skipjack is a valuable deep-sea fish. It is not only delicious, but also has the functions of invigorating the spleen and stomach, benefiting yin and blood. Existing edible pickles at present have many types, most of the ingredients are simple, the taste is single, and the saltiness is large, which cannot effectively ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/29A23L19/20A23L33/00
CPCA23L33/00A23L19/20
Inventor 杨占山
Owner TIANJIN QIANDE FOOD
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