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Processing method of high-quality pickled turnip strips

A processing method and technology for shredded radish, which are applied in the processing field of high-quality pickled shredded radish, can solve the problem that the nutritional value needs to be further improved, and achieve the effects of good flavor and improved product quality.

Inactive Publication Date: 2017-03-22
宁海县浙工大海洋研究院
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The invention with the Chinese patent application number 201510912969.0 discloses a method of pickling radish, which washes the radish and cuts it into strips, blanches it with 90°C water for 5 minutes, soaks it in the pickling solution for 15 days, and simmers it for 20 days. Minutes, take out and dry to 1 / 3~2 / 3 of the original volume, its product flavor and nutritional value need to be further improved

Method used

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Experimental program
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Embodiment 1

[0036] 1. Selection of raw materials: The raw materials of radish are selected, and the large roots without pests, damage and disease are selected as raw materials.

[0037] 2. Soaking in salt solution: soak the raw radish in 10% (w / w) NaCl solution for about 20 minutes, and keep the temperature of the brine at about 15-20°C.

[0038] 3. Initial color protection: radish raw materials are immersed in NaCl solution with a mass concentration of 0.1% to 0.2% for 4 to 8 minutes, and then cleaned.

[0039] 4. High-pressure sterilization: the radish raw materials are sterilized under high pressure. 2 Sterilize at a pressure of 300MPa for 20 minutes in a gas environment.

[0040] 5. Slicing and shredding: use a cutting machine to cut into 7-9cm sections, and then use a special disc for the shredding machine to cut into 3×3cm silk.

[0041] 6. Blanching and hardening: blanching in calcium salt solution at a temperature of 50-60°C for 2 minutes, in which CaCl 2The added mass is 0.1% ...

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Abstract

The invention relates to a processing method of high-quality pickled turnip strips. The processing method comprises the steps of raw material selection, soaking with saline water, primary color protecting, high-pressure sterilization, segmenting, shredding, heat blanching, hardening, cooling, dehydration, soaking with pickling liquid, bagging, microwave sterilization, metal detection, sealing, refrigeration and the like. The processing method has the main beneficial effects that (1) the turnip peel is reserved, the taste and texture of the turnip peel are good through softening treatment, the important nutrient, namely the raphanin, in the turnip peel is further reserved, and the utilization rate of turnips is increased; and (2) the protecting effect on nutrients is good. Firstly, vitamin C and the raphanin are protected through the steps of soaking with saline water, high-pressure sterilization, microwave sterilization, low-temperature blanching, refrigeration and the like during processing; and then through reasonable matching of components of the pickling liquid, the nutrients such as the vitamin C and the raphanin can be effectively protected while the product has a good flavor.

Description

[0001] (1) Technical field [0002] The invention relates to a processing method for high-quality pickled shredded radish. [0003] (2) Background technology [0004] Radish is one of the important vegetables in our country and has a long history of cultivation in our country. Radish is widely used to make various delicacies because of its strong adaptability, easy cultivation, high yield, and low price. It is a very ideal food. And because of its resistance to storage and long-distance transportation, it is sold in large quantities to Hong Kong, Macao and Southeast Asia, and has become a leader in the export of fresh vegetables in my country. Modern nutritional research shows that radish is rich in nutrients and can induce the body to produce various trace elements of interferon. It is rich in carbohydrates, multivitamins, a large amount of plant protein and folic acid. It can lower cholesterol and help maintain the elasticity of blood vessels. [0005] The content of vitam...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L5/41A23L3/01
CPCA23L3/01Y02A40/90
Inventor 邵平张皓雅
Owner 宁海县浙工大海洋研究院
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