CN103404821A - Radish pickle and pickling method thereof - Google Patents
Radish pickle and pickling method thereof Download PDFInfo
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- CN103404821A CN103404821A CN2013103870971A CN201310387097A CN103404821A CN 103404821 A CN103404821 A CN 103404821A CN 2013103870971 A CN2013103870971 A CN 2013103870971A CN 201310387097 A CN201310387097 A CN 201310387097A CN 103404821 A CN103404821 A CN 103404821A
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Abstract
The invention provides a radish pickle. The radish pickle is prepared by pickling the following raw materials in parts by weight: 5000 grams of green radish, 400-500 grams of salt, 50 grams of pepper, 25 grams of aniseeds, 750 grams of dark soy sauce, 500 grams of rice vinegar, 175 grams of chilies, 175 grams of gingers, 75 grams of salad oil, 175 grams of garlic, 175 grams of white sugar, 175 grams of cooking wine, 50-75 grams of monosodium glutamate, 100 grams of galangal, 100 grams of myristica fragrans, 150 grams of radix angelicae, 125 grams of anises, 125 grams of fennels, 100 grams of poria cocos, 125 grams of bighead atractylodes rhizome, 50 grams of cinnamon and 100 grams of platycodon grandiflorum. The radish pickle prepared by the invention is spicy and delicious, helps to digest and stimulates appetite and is low in salt content.
Description
Technical field
The present invention relates to a kind of method for salting of salted vegetables, particularly a kind of method for salting of radish salted vegetables.
Background technology
Radish is a kind of important continent vegetables of China, and all there is plantation all parts of the country.But four seasons cultivation, year-round supply, volume of production and marketing is also very large.The nutrition of radish is abundanter, according to one's analysis, and every 100 gram edible parts, 30 milligrams of carbohydrate containing 6 grams, protein 0.6 gram, 49 milligrams of calcium, 34 milligrams, phosphorus, 0.5 milligram of iron, inorganic salts 0.8 gram, vitamin C.Simultaneously, radish have the title of " glabrousleaf asiabell root ", is a kind of plant of integration of drinking and medicinal herbs.
In daily life, radish can eat something rare, cold and dressed with sauce or stir-fry and eat with the other materials collocation, simultaneously, it is also the primary raw material of salted & preserved vegetable, in China, the method for salting of radish is a lot, is generally with radish and dried radish and directly with salt, pickles, the salt content of the radish salted vegetables of pickling is higher, does not meet the requirement of modern's health diet; So, how to utilize the beneficial effect of radish to human body, in conjunction with preserved materials pickle out the degree of saltiness, mouthfeel is suitable, health food with health role, be a considerable problem again.
Summary of the invention
In order to solve the problems of the technologies described above, the invention provides a kind of radish salted vegetables with health role of pickling, its preparation method is provided simultaneously.
Technical scheme of the present invention is as follows:
A kind of radish salted vegetables, salted by the raw material of following weight:
10 jin of green turnip, salt 0.8-1.0 jin, 1 liang, Chinese prickly ash, 0.5 liang of aniseed, 1.5 jin of dark soy sauces, 1 jin of rice vinegar, 3.5 liang, capsicum, 3.5 liang of ginger, 1.5 liang of salad oils, 3.5 liang of garlics, 3.5 liang of white sugar, 3.5 liang of cooking wine, monosodium glutamate 1-1.5 two, 2 liang of galangals, 2 liang of nutmegs, 3 liang of the roots of Dahurain angelica, each 2.5 liang of large fennel seeds, 2 liang, Poria cocos, 1.5 liang of the bighead atractylodes rhizomes, 1 liang, cassia bark, 2 liang of balloonflower roots.
The method for salting of radish salted vegetables is as follows: get green turnip, and slitting, under the sun, shine to 1/4 of original volume; Separately get ginger, garlic is cut into strip or sheet, mixes with other pickling materials beyond desalination, adds salt, rubs, and it is mixed with preserved radish strip, then add other pickling materials, mixes, and puts into container, seal, then pickled 30 days; Move in pot, add a cover the stewing 5-8 hour processed of little fire.
The present invention is that gradually optimization forms in long-term practice, the radish salted vegetables that it is prepared into, fragrant peppery good to eat, digesting and appetizing, and salt content is lower, prevented simultaneously the generation of preparation process nitrite, in the present invention, added Chinese medicine, not only strengthened the effect of the Titian of radish salted vegetables, and made salted vegetables have the effect of health care, make simultaneously the salted vegetables that are prepared into not perishable, be beneficial to preservation.
The specific embodiment
The present invention is described further below in conjunction with embodiment.
Embodiment 1
Get 10 jin of green turnip, salt 0.8-1.0 jin, 1 liang, Chinese prickly ash, 0.5 liang of aniseed, 1.5 jin of dark soy sauces, 1 jin of rice vinegar, 3.5 liang, capsicum, 3.5 liang of ginger, 1.5 liang of salad oils, 3.5 liang of garlics, 3.5 liang of white sugar, 3.5 liang of cooking wine, monosodium glutamate 1-1.5 two, 2 liang of galangals, 2 liang of nutmegs, 3 liang of the roots of Dahurain angelica, each 2.5 liang of large fennel seeds, 2 liang, Poria cocos, 1.5 liang of the bighead atractylodes rhizomes, 1 liang, cassia bark, 2 liang of balloonflower roots; Wherein, green turnip, slitting, under the sun, shine to 1/4 of original volume; Separately get ginger, garlic is cut into strip or sheet, mixes with other pickling materials beyond desalination, adds salt, rubs, and it is mixed with preserved radish strip, then add other pickling materials, mixes, and puts into container, seal, then pickled 30 days; Move in pot, add a cover the stewing 5-8 hour processed of little fire.
Claims (2)
1. radish salted vegetables, it is characterized in that, salted by the raw material of following weight: 10 jin of green turnip, salt 0.8-1.0 jin, 1 liang, Chinese prickly ash, 0.5 liang of aniseed, 1.5 jin of dark soy sauces, 1 jin of rice vinegar, 3.5 liang, capsicum, 3.5 liang of ginger, 1.5 liang of salad oils, 3.5 liang of garlics, 3.5 liang of white sugar, 3.5 liang of cooking wine, monosodium glutamate 1-1.5 two, 2 liang of galangals, 2 liang of nutmegs, 3 liang of the roots of Dahurain angelica, each 2.5 liang of large fennel seeds, 2 liang, Poria cocos, 1.5 liang of the bighead atractylodes rhizomes, 1 liang, cassia bark, 2 liang of balloonflower roots.
2. radish salted vegetables according to claim 1, is characterized in that, the method for salting of described radish salted vegetables is as follows: get green turnip, and slitting, under the sun, shine to 1/4 of original volume; Separately get ginger, garlic is cut into strip or sheet, mixes with other pickling materials beyond desalination, adds salt, rubs, and it is mixed with preserved radish strip, then add other pickling materials, mixes, and puts into container, seal, then pickled 30 days; Move in pot, add a cover the stewing 5-8 hour processed of little fire.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103870971A CN103404821A (en) | 2013-08-30 | 2013-08-30 | Radish pickle and pickling method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2013103870971A CN103404821A (en) | 2013-08-30 | 2013-08-30 | Radish pickle and pickling method thereof |
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| CN103404821A true CN103404821A (en) | 2013-11-27 |
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| CN2013103870971A Pending CN103404821A (en) | 2013-08-30 | 2013-08-30 | Radish pickle and pickling method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103610007A (en) * | 2013-12-17 | 2014-03-05 | 山东理工大学 | Method for deactivating, sterilizing and pickling radish in infrared ray |
| CN103960629A (en) * | 2014-04-28 | 2014-08-06 | 内蒙古田丰农牧有限责任公司 | Potato pickles and making method thereof |
| CN104431889A (en) * | 2014-11-15 | 2015-03-25 | 高润锁 | Diet health cordyceps sinensis salted vegetables and preparation method thereof |
| CN105192640A (en) * | 2014-06-23 | 2015-12-30 | 内蒙古田丰农牧有限责任公司 | Potato pickles and making method thereof |
| CN105767706A (en) * | 2014-12-22 | 2016-07-20 | 重庆雪瑞盛泉农业开发有限公司 | Pickling method of radish pickles |
| CN106262312A (en) * | 2016-10-05 | 2017-01-04 | 温县兴发生物科技有限公司 | A kind of radish pickle method for salting of low sodium content |
| CN109105825A (en) * | 2017-06-24 | 2019-01-01 | 广西陆川县泓源食品有限公司 | A kind of production method of the crisp radish pickle of pungent salt |
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| CN1826974A (en) * | 2006-04-05 | 2006-09-06 | 魏书敏 | Health seasoning |
| CN101536759A (en) * | 2008-10-31 | 2009-09-23 | 汪盛松 | Processing method of platycodon grandiflorus pickle |
| CN101675778A (en) * | 2008-09-19 | 2010-03-24 | 孙进华 | Dried turnip made by salting white turnip |
| CN101731545A (en) * | 2008-11-26 | 2010-06-16 | 孙宁振 | Method for making special spicy and hot dried turnips |
| CN101797051A (en) * | 2010-04-06 | 2010-08-11 | 万勤劳 | Pickle lactic acid bacteria containing Chinese herbal medicine and preparation technique thereof |
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| CN102669613A (en) * | 2012-05-24 | 2012-09-19 | 贵州遵义黔辣苑食品有限公司 | Dried turnip and preparation method thereof |
| CN103005345A (en) * | 2012-11-16 | 2013-04-03 | 蚌埠市楠慧川味食品厂 | Blood enriching dried radish |
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2013
- 2013-08-30 CN CN2013103870971A patent/CN103404821A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1826974A (en) * | 2006-04-05 | 2006-09-06 | 魏书敏 | Health seasoning |
| CN101675778A (en) * | 2008-09-19 | 2010-03-24 | 孙进华 | Dried turnip made by salting white turnip |
| CN101536759A (en) * | 2008-10-31 | 2009-09-23 | 汪盛松 | Processing method of platycodon grandiflorus pickle |
| CN101731545A (en) * | 2008-11-26 | 2010-06-16 | 孙宁振 | Method for making special spicy and hot dried turnips |
| KR20100115130A (en) * | 2009-04-17 | 2010-10-27 | 오성천 | Functional oriental medicine material and preparing method thereof |
| CN101797051A (en) * | 2010-04-06 | 2010-08-11 | 万勤劳 | Pickle lactic acid bacteria containing Chinese herbal medicine and preparation technique thereof |
| CN102669613A (en) * | 2012-05-24 | 2012-09-19 | 贵州遵义黔辣苑食品有限公司 | Dried turnip and preparation method thereof |
| CN103005345A (en) * | 2012-11-16 | 2013-04-03 | 蚌埠市楠慧川味食品厂 | Blood enriching dried radish |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103610007A (en) * | 2013-12-17 | 2014-03-05 | 山东理工大学 | Method for deactivating, sterilizing and pickling radish in infrared ray |
| CN103960629A (en) * | 2014-04-28 | 2014-08-06 | 内蒙古田丰农牧有限责任公司 | Potato pickles and making method thereof |
| CN105192640A (en) * | 2014-06-23 | 2015-12-30 | 内蒙古田丰农牧有限责任公司 | Potato pickles and making method thereof |
| CN104431889A (en) * | 2014-11-15 | 2015-03-25 | 高润锁 | Diet health cordyceps sinensis salted vegetables and preparation method thereof |
| CN105767706A (en) * | 2014-12-22 | 2016-07-20 | 重庆雪瑞盛泉农业开发有限公司 | Pickling method of radish pickles |
| CN106262312A (en) * | 2016-10-05 | 2017-01-04 | 温县兴发生物科技有限公司 | A kind of radish pickle method for salting of low sodium content |
| CN109105825A (en) * | 2017-06-24 | 2019-01-01 | 广西陆川县泓源食品有限公司 | A kind of production method of the crisp radish pickle of pungent salt |
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Application publication date: 20131127 |