Production method of low-salt dried white turnips

Abstract

The invention discloses a preparation method of low-salt dried white radish, including the following aspects: (1) pickling at low temperature, cleaning and sterilizing the white radish after picking, cutting into strips, then immersing in salt water for cooking and sealing and pickling; ( 2) Desalting, immerse the pickled radishes in clean water for ultrasonic vibration treatment and flow cleaning; (3) Sauce production, pulverize peppers, peppers, star anise and other ingredients and mix them, add walnut oil, soy sauce and water, stir and mix and set off on high heat (4) Sauce preparation, first use ultraviolet light to sterilize the desalted dried radish and sauce, immerse the desalted dried radish in the sauce to seal and marinate, and immerse it in lemon soaking liquid to cook once every 3 days ; (5) Re-salting, stir-fry low-gluten flour, walnut powder and peanut powder to make mixed powder, roll the radish into the sauce and then put it into the sauce to seal and marinate; (6) Dry and package, dehydrate the radish After drying and vacuum packaging, low-salt white radish is prepared.

Description

technical field [0001] The invention belongs to the technical field of radish and pickle processing, and in particular relates to a preparation method of low-salt dried white radish. Background technique [0002] White radish has been planted in my country for thousands of years. It is a traditional vegetable variety. It can be eaten raw or cooked. It has a spicy taste. It has a high yield and is easy to preserve. It plays an important role in food during disasters and droughts in historical development. White radish is rich in mustard oil, amylase, crude fiber, vitamins and minerals. It has the functions of promoting digestion, relieving cough and reducing phlegm, preventing cancer, anti-aging, detoxification, etc., and has high edible and health value. However, if the white radish is stored in the air for a long time, its interior will become hollow, which reduces the taste and nutritional value of the white radish. Usually, the white radish is processed into radish balls,...

AI Technical Summary

Problems solved by technology

[0003] The present invention aims at the existing problems: white radish is usually pickled with high salt content, although it can effectively extend the shelf life of white radish, but the salt content in the processed white radish products is too high, long-term consumption will lead to high blood pressure, edema, gastric cancer , cataract and other diseases, which endanger human health; while traditional low-salt processing reduces the amount of salt used in pickling, but still maintains a high salt content in sauce making, and the salt content in processed dried radish is relatively high