CN102440362A - Preparation method for flavor dried turnips - Google Patents
Preparation method for flavor dried turnips Download PDFInfo
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- CN102440362A CN102440362A CN201010508680XA CN201010508680A CN102440362A CN 102440362 A CN102440362 A CN 102440362A CN 201010508680X A CN201010508680X A CN 201010508680XA CN 201010508680 A CN201010508680 A CN 201010508680A CN 102440362 A CN102440362 A CN 102440362A
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- radish
- turnip
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- salt
- strips
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Abstract
The invention relates to a preparation method for flavor dried turnips, comprising the following steps: (1), selecting dried turnips and slitting; (2), adding salt in turnip strips in such a manner that 80-120g of salt is added in 1kg of turnip; picking up turnip strips after seeping water; (3), adding the turnip strips in the seepage water after the seepage water is boiled; warming the turnip strips not exceeding 1min; and then picking up the turnip strips and draining; and (4), repeating the step (3) for 2-3 times; counting by the weight of the turnip strips, adding 10-150g/kg of sugar and 3-10g/kg of five spice powder in the turnip strips; drying in the shade, and storing in a sealing manner. The dried turnips prepared in the invention have low salt content, so when being stored for a long time, the dried turnips can keep crispy flavor.
Description
Technical field
The present invention relates to a kind of preparation method of dried radish, moderately salted, be easy to preservation, belong to field of food.
Background technology
Dried radish is a kind of cure foods of China resident hobby, general preparation method be radish with section or chopping it oozes out moisture naturally with the salt relief, pass through 2-3 days fermentation then after; Be edible, in order to satisfy the spicy taste of Denging, people generally can add garnishes such as green pepper, celery; But have the advantages that to be difficult for storage; Generally pickle 5 days later mouthfeels and just feel like jelly, no longer crisp, the soup surface of pickling radish produces foam; Tradition is handled complex operation in order to preserve more for a long time the mode that a bit can adopt boiling, dry.
Summary of the invention
Technical problem to be solved by this invention provides a kind of preparation method of flavor dried radish.
For solving the problems of the technologies described above, the present invention realizes like this.
A kind of preparation method of flavor dried radish is characterized in that following step:
1, chooses dried radish, slitting;
2, the amount by 1kg radish adding salt 80-120g adds salt in the preserved radish strip, behind the water seepage, pulls preserved radish strip out;
3, with diffusate boiled after, preserved radish strip is added, scald and be no more than 1min, after pull out, drain;
4, repeating step 3, after 2-3 time, add its white sugar 10-50g/kg in preserved radish strip weight, and five-spice powder 3-10g/kg dries in the shade, sealed storage.
The present invention has following positive effect: the dried radish of the present invention's preparation, salt content is low, with eating with getting, even store the mouthfeel that the long period also keeps delicious and crisp.
The specific embodiment
Below in conjunction with the specific embodiment the present invention is done further detailed description.
Embodiment 1
Radish 5kg, salt 500g, white sugar 250g, five-spice powder 15g.
Select the radish of this season for use, clean, be cut into the preserved radish strip of long 5-7cm, wide 1-2cm, high 0.5-1cm, add salt, have water to ooze out after one day, the water that will ooze out is boiled, and preserved radish strip is added wherein, pulls out behind the boiling hot 1min, dries; Be poured into again once more in the boiled water seepage, pull out once more behind the boiling hot 1min, 2-3 time repeatedly, add other seasoning matter, dry, put into the porcelain container, i.e. edible.
Embodiment 2
Radish 5kg, salt 400g, white sugar 50g, five-spice powder 25g.
Embodiment 3
Radish 5kg, salt 600g, white sugar 30g, five-spice powder 15g.
The preparation method of embodiment 2 and embodiment 3 is with embodiment 1.
The above-mentioned specific embodiment does not limit technical scheme of the present invention in any form, and the technical scheme that mode obtained that every employing is equal to replacement or equivalent transformation all drops on protection scope of the present invention.
Claims (2)
1. the preparation method of a flavor dried radish is characterized in that following step:
(1), chooses dried radish, slitting;
(2), salt is added in the preserved radish strip, behind the water seepage, pull preserved radish strip out;
(3), with diffusate boiled after, preserved radish strip is added, scald and be no more than 1min, after pull out, drain;
(4), repeating step (3), after 2-3 time, add other seasoning matter, dry in the shade sealed storage.
2. the preparation method of flavor dried radish according to claim 1 is characterized in that the addition of described salt adds 80-120g salt by the 1kg radish; Other seasoning matter are the white sugar 10-50g/kg by preserved radish strip weight, five-spice powder 3-10g/kg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010508680XA CN102440362A (en) | 2010-10-13 | 2010-10-13 | Preparation method for flavor dried turnips |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010508680XA CN102440362A (en) | 2010-10-13 | 2010-10-13 | Preparation method for flavor dried turnips |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102440362A true CN102440362A (en) | 2012-05-09 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201010508680XA Pending CN102440362A (en) | 2010-10-13 | 2010-10-13 | Preparation method for flavor dried turnips |
Country Status (1)
| Country | Link |
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| CN (1) | CN102440362A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300309A (en) * | 2013-05-16 | 2013-09-18 | 葛亚飞 | Convenient spicy carrot and preparation method thereof |
| CN104473113A (en) * | 2014-12-29 | 2015-04-01 | 梅州市金和田现代农业服务有限公司 | Processing method for dried vegetables |
| CN104664289A (en) * | 2013-11-28 | 2015-06-03 | 昆明中如农业科技有限公司 | Preparation method of dried turnips |
| CN104886514A (en) * | 2015-06-26 | 2015-09-09 | 重庆綦丰农产品开发有限责任公司 | Preparation method for dehydrated flavored dried turnips |
| CN104905191A (en) * | 2015-05-25 | 2015-09-16 | 江西省农业科学院 | Low-salt flavored dried radish preparation method |
-
2010
- 2010-10-13 CN CN201010508680XA patent/CN102440362A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300309A (en) * | 2013-05-16 | 2013-09-18 | 葛亚飞 | Convenient spicy carrot and preparation method thereof |
| CN104664289A (en) * | 2013-11-28 | 2015-06-03 | 昆明中如农业科技有限公司 | Preparation method of dried turnips |
| CN104473113A (en) * | 2014-12-29 | 2015-04-01 | 梅州市金和田现代农业服务有限公司 | Processing method for dried vegetables |
| CN104905191A (en) * | 2015-05-25 | 2015-09-16 | 江西省农业科学院 | Low-salt flavored dried radish preparation method |
| CN104886514A (en) * | 2015-06-26 | 2015-09-09 | 重庆綦丰农产品开发有限责任公司 | Preparation method for dehydrated flavored dried turnips |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120509 |