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Pickling and processing method of shredded yellow radishes

A processing method and technology of yellow radish, applied in the direction of climate change adaptation, food science, etc., can solve the problems of fresh fruits and vegetables perishable, lose flavor and taste, limited storage time, etc., achieve bright yellow color, fragrant and crisp taste, simple craftsmanship

Inactive Publication Date: 2016-10-12
TIANJIN QIANDE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Due to the continuous improvement of living standards, people's requirements for food are getting higher and higher. Not only must they be full, but they must also eat well and eat healthy, not only including the color, fragrance and taste required by traditional diets. Therefore, it is easy to carry and store, which has also become one of the requirements of current dishes, especially for side dishes with auxiliary seasoning properties. 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. It has a certain flavor and taste, and making fresh fruits and vegetables into pickles not only meets the requirements of convenience for eating, but also avoids the problem that fresh fruits and vegetables are easy to rot and deteriorate.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A processing method for pickling shredded yellow radish, the steps are as follows:

[0018] (1) Select the salted raw material: select the radish with good color, appearance and mouthfeel as the salted raw material;

[0019] (2) Sterilization and soaking: Soak the selected raw materials in sodium hypochlorite water with a concentration of 200ppm for 30 minutes to sterilize, and the mass ratio of raw materials to sterilizing water is 2:1;

[0020] (3) Desalination: desalinate with running water for one night, completely remove the taste of sodium hypochlorite, and reach the target salinity of 0-3 degrees;

[0021] (4) Cleaning, selection, and shredding: After washing with a vegetable washing machine, pick out unqualified products such as sundries, diseases and insect pests, cut 210kg of qualified radishes into 4mm×4mm shredded radishes, and add a small amount of mature and plump white sesame seeds , and then controlled water pressing to 77.5% of the original weight;

...

Embodiment 2

[0027] A processing method for pickling shredded yellow radish, the steps are as follows:

[0028] (1) Select the salted raw material: select the radish with good color, appearance and mouthfeel as the salted raw material;

[0029] (2) Sterilization and soaking: Soak the selected raw materials in sodium hypochlorite water with a concentration of 200ppm for 30 minutes to sterilize, and the mass ratio of raw materials to sterilizing water is 2:1;

[0030] (3) Desalination: desalinate with running water for one night, completely remove the taste of sodium hypochlorite, and reach the target salinity of 0-3 degrees;

[0031] (4) Cleaning, selection, and shredding: After washing with a vegetable washing machine, pick out unqualified products such as sundries, diseases and insect pests, cut 210kg of qualified radishes into 4mm×4mm shredded radishes, and add a small amount of mature and plump white sesame seeds , and then controlled water squeeze to 163kg, 77.5% of the original weigh...

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PUM

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Abstract

The present invention discloses a pickling and processing method of shredded yellow radishes. The method comprises the following steps: (1) salt pickling raw material selecting; (2) sterilizing and soaking; (3) desalinating; (4) cleaning, picking, and shredding; (5) seasoning and pickling: pressed raw materials and seasoning liquid are prepared at a ratio of 31:19 to conduct pickling; (6) cold storage refrigerating, stirring and analyzing; (7) packaging; and (8) pasteurizing and drying. The pickled shredded radishes are bright and yellow in color and luster, fragrant and crisp in tastes, and in line with people's consumption habits, and the pickling method is simple in processes and easy for realizing large-scale production.

Description

technical field [0001] The invention relates to a pickling method for vegetables, in particular to a pickling and processing method for shredded yellow radish. Background technique [0002] Due to the continuous improvement of living standards, people's requirements for food are getting higher and higher. Not only must they be full, but they must also eat well and eat healthy, not only including the color, fragrance and taste required by traditional diets. Therefore, it is easy to carry and store, which has also become one of the requirements of current dishes, especially for side dishes with auxiliary seasoning properties. 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. There are local flavor and taste, and making fresh fruits and vegetables into pickles not only satisfies the requirement of being convenient to eat, but also avoids the problem that fresh fruits and veg...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
CPCY02A40/90
Inventor 杨亚夫
Owner TIANJIN QIANDE FOOD
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