Carmine radish petiole instant food and making method thereof

Abstract

The invention discloses a carmine radish petiole instant food and a making method thereof. The food is prepared from, by weight, 50-80 parts of carmine radish petioles, 0.25-1.25 parts of Sichuan pepper powder, 0.25-1.25 parts of chopped ginger and garlic, 0.3-0.7 part of monosodium glutamate and 4-8 parts of chilli oil. The food is made by steps of selection and pretreatment of the raw materials,salting, desalting, material mixing, packaging, sterilizing and the like. The method is simple, industrial production can be achieved, the prepared carmine radish petiole product has high sensory quality, unique flavor and local features, flexible packaging can be conducted, and the storage period is prolonged. The making method is easy to popularize, has universality and repeatability, achievesa positive promoting effect on study of flexible packaging, deep processing of the carmine radish petioles, and increasing of the added value, provides a certain reference for the development of the Fuling carmine radish industry, and has an important significance in developing and studying regional characteristic vegetables.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a carmine radish petiole instant food and a preparation method thereof. Background technique [0002] Rouge radish, also known as Fuling red heart radish, is a local variety of the Cruciferae genus Raphanusl. It is a specialty product in Fuling District, Chongqing City, and has a history of more than 100 years. Carmine radishes are deep carmine from skin to heart, and the growth period is about 90 days. Its sowing is generally from July to October every year, and its harvesting period is from late September to March of the next year. This kind of radish can only be found in Fuling. Only in the region can the authentic carmine red be grown. If the seeds are transported to other places, it will not be possible to grow red radishes inside and out, and they will turn into ordinary white radishes. Through the investigation of vegetable variety resources in 1980, Rouge radish ...

AI Technical Summary

Problems solved by technology

[0004] Rouge radish varieties in this area are excellent and rich in resources, but its development and utilization is not deep enough. Existing researches on rouge radish mainly focus on cultivation, extraction of natural pigments and a small amount of deep-processing products. The research object is further processed and utilized, and its petiole is discarded, resulting in a waste of resources

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