Spicy radishes and preparation method thereof

Abstract

The invention discloses spicy radishes and a preparation method thereof. The spicy radishes consist of the following raw materials in parts by weight: 100-200 parts of white radishes, 6-8 parts of fresh ginger, 15-25 parts of lemons, 4-6 parts of table salt, 10-12 parts of honey, 4-6 parts of bighead atractylodes rhizomes, 15-25 parts of sesame oil, 5-7 parts of pepper fruits, 4-6 parts of star aniseed, 6-8 parts of radix codonopsis, 3-5 parts of dried orange peel, 4-6 parts of rice wine, 10-20 parts of chili powder, 4-6 parts of fennel and 200-300 parts of water. The spicy radishes disclosed by the invention are simple in preparation technology, low in cost and particular in material selection; prepared radishes are bright in color, spicy, crisp and delicious.

Description

technical field [0001] The invention belongs to the field of food and relates to a spicy radish and a preparation method thereof. Background technique [0002] Pickles are fresh vegetables that are salted and desalted, and then dipped in sweet noodle sauce, bean paste, chili sauce or soy sauce. It can also regulate gastrointestinal function, and is deeply loved by consumers throughout the year. Due to the continuous improvement of living standards, people have higher and higher requirements for food, not only to eat enough, but also to eat well and healthy. Not only does it include the complete color, flavor and flavor required by traditional diets, but it is also one of the requirements for current dishes, especially for auxiliary seasoning side dishes, that are easy to carry and store under the increasingly accelerated pace of life. However, due to the limited storage time of many fresh fruits and vegetables, a large amount of nutrients will be lost after being made into...

AI Technical Summary

Problems solved by technology

However, due to the limited storage time of many fresh fruits and vegetables, a large amount of nutrients will be lost after being made into dry products, and the original flavor and taste will be lost, which limits the development and commercial value.