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Method for preparing sauced radish by fermentation

A technology for sauced radish and radish, which is applied in the field of preparing sauced radish by fermentation, can solve the problems of loss of viable bacteria, increase cost, and be difficult to preserve, and achieve the effects of low water content, reduced processing cost, and beneficial protection.

Pending Publication Date: 2020-10-09
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The rinsing and desalting of traditional pickled vegetables before freeze-drying increases the cost even more, and also causes the loss of live bacteria during the desalination process, making it difficult to preserve during the freeze-drying process

Method used

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  • Method for preparing sauced radish by fermentation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A method for preparing pickled radish by fermentation, comprising the following steps:

[0036] (1) Pretreatment: Wash the radish and cut it into small pieces or strips, and dry it with hot air at a certain temperature and humidity until the moisture content of the radish is 60%, to obtain semi-dried radish. The temperature of the hot air is 50°C and the humidity is 20%; 100kg of fresh white radish can process 25kg of semi-dried radish with a water content of 60%.

[0037] (2) Mixing: get 0.01% bacterial powder of semi-dry radish weight, then add 20 times of cold boiled water to dissolve the bacterial powder, and take 15% soy sauce of semi-dry radish weight, soy sauce is no preservative, salt content Add about 16% low-salt solid-state fermented soy sauce to the dried radish in step (1), stir and mix until the liquid is completely absorbed by the radish; that is, weigh 2.5g of lactic acid bacteria powder for 25kg of semi-dried radish, and dissolve it in 50ml of water. S...

Embodiment 2

[0045] A method for preparing pickled radish by fermentation, comprising the following steps:

[0046] (1) Pretreatment: Wash the radish and cut it into small pieces or strips, and dry it with hot air at a certain temperature and humidity until the moisture content of the radish is 70%, to obtain semi-dried radish. The temperature of the hot air is 60°C and the humidity is 25%;

[0047] (2) Mixing: get 0.03% bacterium powder of semi-dry radish weight, then add 20 times of cold boiled water to dissolve the bacterium powder, and take by weighing 15-20% soy sauce of semi-dry radish weight, soy sauce is no preservative, contains Low-salt solid-state fermented soy sauce with a salt content of about 16%, is added to the dried radish in step (1), and fully stirred and mixed until the liquid is completely absorbed by the radish;

[0048] Bacteria powder is Lactobacillus weisnerii, Leuconostoc enterococci, Lactobacillus plantarum, Lactococcus lactis, Lactobacillus acidophilus, Lactoba...

Embodiment 3

[0055] A method for preparing pickled radish by fermentation, comprising the following steps:

[0056] (1) Pre-treatment: Cut the washed radish into about 15×12×12 mm in size, and dry it with hot air at 50° C. and 20% humidity until the water content of the diced radish is between 65% to obtain semi-dried radish.

[0057] (2) Mixing material: Lactobacillus weisnerii, Leuconostoc enterococci, Lactobacillus plantarum, Lactococcus lactis, Lactobacillus acidophilus, Lactobacillus brevis, Lactobacillus pentosus and cheese isolated from traditional fermented vegetables are selected. One or more mixed strains of Lactobacillus and the like are fermented strains. 1 ton of vegetables can be fermented per 100g of direct-sprayed bacterial powder. Dissolve 100g of fermented bacterial powder with 2kg of cold boiled water before use. Choose low-salt solid fermented soy sauce with no preservatives and a salt content of about 16%.

[0058] Add 1000kg of air-dried diced radish to 150-200kg of...

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Abstract

The invention discloses a method for preparing sauced radishes by fermentation. The method comprises the following steps: cleaning radishes, cutting and air-drying; adding fungus powder and soy sauce,and mixing until the radish completely absorbs a mixture; putting the radishes into a vegetable basket of a fermentation tank for vacuum fermentation, pressurizing an upper pressing plate to the maximum degree one day before the fermentation is finished to enable marinade of the radishes to completely flow out, relieving the vacuum state, and opening a tank cover to take out the radishes after the marinade is completely discharged; putting the radishes into a vacuum tumbling machine, adding a flavoring agent, and performing vacuum tumbling until the powdered sugar and the monosodium glutamateare completely absorbed by the radishes; freezing the dried radishes in a freezing tray until the central temperature of the dried radishes is minus 40 DEG C, and transferring the dried radishes intoa freeze dryer for freeze drying; and bagging and packaging the freeze-dried radishes in a certain temperature and humidity environment. The method provided by the invention can realize low salt content of the freeze-dried sauced radish, reduce processing links such as rinsing and desalting and shorten the technological process, thereby reduce the processing cost and keep the product containing alarge amount of viable bacteria and rich sauced flavor.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing pickled radish by fermentation. Background technique [0002] Pickled radish is a traditional side dish, usually made from semi-dried radish sauce, or made from pickled radish embryos and flavored sauces. [0003] Traditional pickled radish is a kind of high-salt pickled vegetable, its salt content is generally higher than 5%, the purpose is to inhibit the microbial pollution in the pickling process, and facilitate the storage of pickled radish. Traditional pickled radish products generally contain a certain amount of lactic acid bacteria when they are stored in pickling containers. [0004] In order to meet the annual supply and normal temperature circulation, the modern food industry often uses traditional pickled radish as raw material, bottled or bagged, and kept fresh through post-sterilization or non-thermal sterilization combined with high s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L29/00
CPCA23L19/20A23L29/065A23V2002/00A23V2400/121A23V2400/157A23V2400/161A23V2400/167A23V2400/125A23V2400/113A23V2400/169A23V2300/10A23V2300/20
Inventor 滕建文韦保耀黄丽夏宁唐富豪覃超
Owner GUANGXI UNIV
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