CN104012910A - Soy-preserved radish head and processing technology thereof - Google Patents
Soy-preserved radish head and processing technology thereof Download PDFInfo
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- CN104012910A CN104012910A CN201410287839.8A CN201410287839A CN104012910A CN 104012910 A CN104012910 A CN 104012910A CN 201410287839 A CN201410287839 A CN 201410287839A CN 104012910 A CN104012910 A CN 104012910A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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- Life Sciences & Earth Sciences (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a soy-preserved radish head which is prepared from the following components in parts by weight: 100-150 parts of radishes, 9-13 parts of table salt, 18-25 parts of soy, 30-40 parts of sweet sauce and 2.8-3.5 parts of a crisp keeping agent. Furthermore, the invention discloses a processing technology of the soy-preserved radish head. Compared to a conventional technology, the processing technology disclosed by the invention can keep good crispness of a finished product by adding the special crisp keeping agent; moreover, certain freshness and good taste are kept through a saucing process.
Description
Technical field
The present invention relates to a kind of cure foods, be specifically related to a kind of soy preserved radish head and processing technology thereof.
Background technology
Peckled turnip is Jiangsu Province Han nationality characteristic pickles, and Yangzhou pickles famous-object is fresh and sweet delicious, obstructs crisp good to eat.But existing soy preserved radish head is pickled the mouthfeel of making can lose for a long time the original sauce delicious and crisp of radish mouth.
Summary of the invention
Goal of the invention: in order to overcome the deficiencies in the prior art, the invention provides a kind of brittleness soy preserved radish head and processing technology thereof of keeping.
Technical scheme: for achieving the above object, a kind of soy preserved radish head provided by the invention, makes component and comprise by weight following raw material: 100 ~ 150 parts of radishes, 9 ~ 13 parts of salt, 18 ~ 25 parts, soy sauce, 30 ~ 40 parts of sweet fermented flour sauces, 2.8 ~ 3.5 parts of crispness retaining agents.
Preferably, described crispness retaining agent comprises following component by weight: 0.5 ~ 2 part of cold grinding lemon oil, 0.5 ~ 2 part of natrium citricum, 0.5 ~ 2 part of Sodium Benzoate, 12 ~ 15 parts, calcium chloride, 6 ~ 9 parts of konjaku flours that concentration is 0.05%.
Further, make component and comprise by weight following raw material: 120 ~ 150 parts of radishes, 10 ~ 13 parts of salt, 18 ~ 20 parts, soy sauce, 35 ~ 40 parts of sweet fermented flour sauces, 2.8 ~ 3.2 parts of crispness retaining agents.
An above-mentioned soy preserved radish processing technology, comprises the following steps:
(1) raw material takes: take corresponding material component by heavy part;
(2) salted: radish to be cleaned and put into the cylinder that salts down, put salt, salted 20 ~ 40 days, make salty base;
(3) protect crisp processing: by crispness retaining agent with water according to weight ratio 1:(20 ~ 28) evenly put into the cylinder that salts down of step (2) after mixing, will seal and place 4 ~ 7 days;
(4) sauce system: the soy sauce preparing and sweet fermented flour sauce are poured into and salted down in cylinder, soaked face, keep stir once every day, sauce system 3 ~ 5 days;
(5) finished product packing: drain sauce liquid after dish pickled halogen is picked up, be distributed in little altar, carry out sterilizing.
Beneficial effect: the present invention is for traditional handicraft, and the present invention, by adding special crispness retaining agent, can make finished product keep good brittleness, and sauce technique processed keeps certain freshness and good mouthfeel.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further described.
embodiment 1:
A kind of soy preserved radish head, make component and comprise by weight following raw material: 150 parts of radishes, 9 parts of salt, 18 parts, soy sauce, 30 parts of sweet fermented flour sauces, 2.8 parts of crispness retaining agents, described crispness retaining agent comprises following component by weight: 2 parts of cold grinding lemon oils, 2 parts of natrium citricums, 2 parts of Sodium Benzoates, 12 parts, calcium chloride, 6 parts of konjaku flours that concentration is 0.05%; Crispness retaining agent mixes.
An above-mentioned soy preserved radish processing technology, comprises the following steps:
(1) raw material takes: take corresponding material component by heavy part;
(2) salted: radish to be cleaned and put into the cylinder that salts down, put salt, salted 20 ~ 40 days, make salty base;
(3) protect crisp processing: by crispness retaining agent with water according to weight ratio 1:(20 ~ 28) evenly put into the cylinder that salts down of step (2) after mixing, will seal and place 4 ~ 7 days;
(4) sauce system: the soy sauce preparing and sweet fermented flour sauce are poured into and salted down in cylinder, soaked face, keep stir once every day, sauce system 3 ~ 5 days;
(5) finished product packing: drain sauce liquid after dish pickled halogen is picked up, be distributed in little altar, carry out sterilizing.
embodiment 2:
A kind of soy preserved radish head, makes component and comprises by weight following raw material: 100 parts of radishes, 13 parts of salt, 25 parts, soy sauce, 40 parts of sweet fermented flour sauces, 3.5 parts of crispness retaining agents.Described crispness retaining agent comprises following component by weight: 0.5 part of cold grinding lemon oil, 0.5 part of natrium citricum, 0.5 part of Sodium Benzoate, 15 parts, calcium chloride, 9 parts of konjaku flours that concentration is 0.05%.
An above-mentioned soy preserved radish processing technology, comprises the following steps:
(1) raw material takes: take corresponding material component by heavy part;
(2) salted: radish to be cleaned and put into the cylinder that salts down, put salt, salted 20 ~ 40 days, make salty base;
(3) protect crisp processing: by crispness retaining agent with water according to weight ratio 1:(20 ~ 28) evenly put into the cylinder that salts down of step (2) after mixing, will seal and place 4 ~ 7 days;
(4) sauce system: the soy sauce preparing and sweet fermented flour sauce are poured into and salted down in cylinder, soaked face, keep stir once every day, sauce system 3 ~ 5 days;
(5) finished product packing: drain sauce liquid after pickled halogen olla is picked up, be distributed in little altar, carry out sterilizing.
embodiment 3:
A kind of soy preserved radish head, make component and comprise by weight following raw material: 120 parts of radishes, 10 parts of salt, 20 parts, soy sauce, 35 parts of sweet fermented flour sauces, 3.2 parts of crispness retaining agents, described crispness retaining agent comprises following component by weight: 1.5 parts of cold grinding lemon oils, 1.5 parts of natrium citricums, 1.5 parts of Sodium Benzoates, 13 parts, calcium chloride, 8 parts of konjaku flours that concentration is 0.05%.
An above-mentioned soy preserved radish processing technology, comprises the following steps:
(1) raw material takes: take corresponding material component by heavy part;
(2) salted: radish to be cleaned and put into the cylinder that salts down, put salt, salted 20 ~ 40 days, make salty base;
(3) protect crisp processing: by crispness retaining agent with water according to weight ratio 1:(20 ~ 28) evenly put into the cylinder that salts down of step (2) after mixing, will seal and place 4 ~ 7 days;
(4) sauce system: the soy sauce preparing and sweet fermented flour sauce are poured into and salted down in cylinder, soaked face, keep stir once every day, sauce system 3 ~ 5 days;
(5) finished product packing: drain sauce liquid after dish pickled halogen is picked up, be distributed in little altar, carry out sterilizing.
embodiment 4:
A kind of soy preserved radish head, makes component and comprises by weight following raw material: 150 parts of radishes, 13 parts of salt, 18 parts, soy sauce, 35 parts of sweet fermented flour sauces, 3 parts of crispness retaining agents; Described crispness retaining agent comprises following component by weight: 1.8 parts of cold grinding lemon oils, 1.8 parts of natrium citricums, 1.8 parts of Sodium Benzoates, 14 parts, calcium chloride, 8 parts of konjaku flours that concentration is 0.05%.
An above-mentioned soy preserved radish processing technology, comprises the following steps:
(1) raw material takes: take corresponding material component by heavy part;
(2) salted: radish to be cleaned and put into the cylinder that salts down, put salt, salted 20 ~ 40 days, make salty base;
(3) protect crisp processing: by crispness retaining agent with water according to weight ratio 1:(20 ~ 28) evenly put into the cylinder that salts down of step (2) after mixing, will seal and place 4 ~ 7 days;
(4) sauce system: the soy sauce preparing and sweet fermented flour sauce are poured into and salted down in cylinder, soaked face, keep stir once every day, sauce system 3 ~ 5 days;
(5) finished product packing: drain sauce liquid after dish pickled halogen is picked up, be distributed in little altar, carry out sterilizing.
The above is only the preferred embodiment of the present invention; be noted that for those skilled in the art; under the premise without departing from the principles of the invention, can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (4)
1. a soy preserved radish head, is characterized in that: make component and comprise by weight following raw material: 100 ~ 150 parts of radishes, 9 ~ 13 parts of salt, 18 ~ 25 parts, soy sauce, 30 ~ 40 parts of sweet fermented flour sauces, 2.8 ~ 3.5 parts of crispness retaining agents.
2. a kind of soy preserved radish head according to claim 1, it is characterized in that: described crispness retaining agent comprises following component by weight: 0.5 ~ 2 part of cold grinding lemon oil, 0.5 ~ 2 part of natrium citricum, 0.5 ~ 2 part of Sodium Benzoate, 12 ~ 15 parts, calcium chloride, 6 ~ 9 parts of konjaku flours that concentration is 0.05%.
3. a kind of soy preserved radish head according to claim 1, is characterized in that: make component and comprise by weight following raw material: 120 ~ 150 parts of radishes, 10 ~ 13 parts of salt, 18 ~ 20 parts, soy sauce, 35 ~ 40 parts of sweet fermented flour sauces, 2.8 ~ 3.2 parts of crispness retaining agents.
4. a soy preserved radish according to claim 1 processing technology, is characterized in that: comprise the following steps:
(1) raw material takes: take corresponding material component by heavy part;
(2) salted: radish to be cleaned and put into the cylinder that salts down, put salt, salted 20 ~ 40 days, make salty base;
(3) protect crisp processing: by crispness retaining agent with water according to weight ratio 1:(20 ~ 28) evenly put into the cylinder that salts down of step (2) after mixing, will seal and place 4 ~ 7 days;
(4) sauce system: the soy sauce preparing and sweet fermented flour sauce are poured into and salted down in cylinder, soaked face, keep stir once every day, sauce system 3 ~ 5 days;
(5) finished product packing: drain sauce liquid after dish pickled halogen is picked up, be distributed in little altar, carry out sterilizing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410287839.8A CN104012910B (en) | 2014-06-25 | 2014-06-25 | A kind of soy preserved radish head and processing technology thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410287839.8A CN104012910B (en) | 2014-06-25 | 2014-06-25 | A kind of soy preserved radish head and processing technology thereof |
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| CN104012910A true CN104012910A (en) | 2014-09-03 |
| CN104012910B CN104012910B (en) | 2016-05-18 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757492A (en) * | 2015-03-27 | 2015-07-08 | 王林林 | Processing method for spicy hot soy-preserved radish strips |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100270017B1 (en) * | 1998-05-18 | 2000-10-16 | 최정숙 | A method for making soy-pickled radish |
| CN102461836A (en) * | 2010-11-12 | 2012-05-23 | 魏希宁 | Radishes preserved in sweet paste |
| CN102894073A (en) * | 2012-10-29 | 2013-01-30 | 江琴 | Fruit preservative and preparation method thereof |
| CN103070373A (en) * | 2011-10-26 | 2013-05-01 | 刘水燕 | Preparation method of sauced radish |
-
2014
- 2014-06-25 CN CN201410287839.8A patent/CN104012910B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100270017B1 (en) * | 1998-05-18 | 2000-10-16 | 최정숙 | A method for making soy-pickled radish |
| CN102461836A (en) * | 2010-11-12 | 2012-05-23 | 魏希宁 | Radishes preserved in sweet paste |
| CN103070373A (en) * | 2011-10-26 | 2013-05-01 | 刘水燕 | Preparation method of sauced radish |
| CN102894073A (en) * | 2012-10-29 | 2013-01-30 | 江琴 | Fruit preservative and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 佘庆颐: "几种扬州酱菜腌制法", 《食品科学》 * |
| 易建华，等: "不同工艺条件对酱腌菜保藏品质的影响", 《食品科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757492A (en) * | 2015-03-27 | 2015-07-08 | 王林林 | Processing method for spicy hot soy-preserved radish strips |
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| CN104012910B (en) | 2016-05-18 |
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Granted publication date: 20160518 Termination date: 20170625 |