CN105995770A - Pickling processing method of perilla frutescens radish slices - Google Patents
Pickling processing method of perilla frutescens radish slices Download PDFInfo
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- CN105995770A CN105995770A CN201610381845.9A CN201610381845A CN105995770A CN 105995770 A CN105995770 A CN 105995770A CN 201610381845 A CN201610381845 A CN 201610381845A CN 105995770 A CN105995770 A CN 105995770A
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- radix raphani
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- pickled
- desalination
- salting
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Abstract
The invention provides a pickling processing method of perilla frutescens radish slices, which is characterized by comprising the following preparation steps: (1) selection of salted raw materials; (2) desalting; (3) flavoring and pickling; (4) refrigerating in a refrigeration house, stirring, and analyzing; (5) packaging; and (6) pasteurizing and baking. According to the pickling processing method, perilla frutescens juice is added into the flavoring liquid for pickling radishes, so that the radishes are crisp and delicious, nutrients are increased, and the consumption habits of people are met; and the pickling method is simple and is easy to realize large-scale production.
Description
Technical field
One vegetable-pickling method of the present invention, particularly relates to the method for salting and processing of a kind of Folium Perillae Radix Raphani sheet.
Background technology
Due to improving constantly of living standard, people's requirement to eating is more and more higher, not only to satisfy, and more to eat
Good, eat healthy, not only include looking good, smell good and taste good required by traditional food, in the life day by day accelerated
Under rhythm, it is simple to carry and preservation, also become one of requirement of current vegetable, especially for auxiliary seasoning
The garnishes of matter, but owing to many fresh vegetables and fruits storage times are limited, making after dry product again can the nutrition of large losses
Material, loses original local flavor and flavour, and fresh fruit of vegetables is fabricated to pickles, has both met instant edible
Requirement, turn avoid the problem that fresh fruit of vegetables easily rots.
Summary of the invention
The present invention solves that the problems referred to above provide the method for salting of a kind of Folium Perillae Radix Raphani sheet crisp, fragrant and pleasant to taste.
The technical solution used in the present invention:
A kind of method of salting and processing of Folium Perillae Radix Raphani sheet, its step is as follows:
(1) salting raw material is selected: the Radix Raphani selecting color, outward appearance and mouthfeel good is salting raw material；
(2) desalination: late with flowing water desalination 1, all gets rid of the taste of sodium hypochlorite, reaches target salinity
0～3 degree；
(3) seasoning is pickled: the Radix Raphani after desalination is cut into the fanning strip of 3mm, then by pickled for desalination Radix Raphani
In baste, the Radix Raphani sheet of pickled 310 parts of the baste of every 100 parts；
(4) Cold storage in the refrigerator, stirs, analyzes: pickled product enters Cold storage in the refrigerator, temperature of ice house 0～5 DEG C, 24h
Stirring once, after circulating 2 times, analyzes whether the salinity of salt-like prod, BRIX, acidity and pH value meet
Standard；
(5) packaging: standard compliant product is packaged into bag, solid content and liquid shape thing mass ratio in packaging bag
3:1；
(6) pasteurize, dries: sterilize after packaging at 85～89 DEG C 35min, drying machine drying.
In described step (3), the component of baste is: monosodium glutamate 1～2 parts, saccharin sodium 0.1～0.2 part, redness of the skin or complexion
106 0.002～0.003 parts, potassium sorbate 0.1～0.2 part, refined salt 10～12 parts, glacial acetic acid 3～4 parts, Folium Perillae
Juice 0.1～0.2 part and water add to 100 parts.
Beneficial effects of the present invention: the present invention adds Folium Perillae juice in the baste pickle Radix Raphani, makes Radix Raphani clear and melodious
Good to eat, have additional nutrients, meet mass consumption custom, and method for salting is simple, easily realizes scale.
Detailed description of the invention
Embodiment 1
A kind of method of salting and processing of Folium Perillae Radix Raphani sheet, its step is as follows:
(1) salting raw material is selected: the Radix Raphani selecting color, outward appearance and mouthfeel good is salting raw material；
(2) desalination: late with flowing water desalination 1, all gets rid of the taste of sodium hypochlorite, reaches target salinity
0～3 degree；
(3) seasoning is pickled: the Radix Raphani after desalination is cut into the fanning strip of 3mm, then by pickled for desalination Radix Raphani
In baste, the Radix Raphani sheet of the pickled 310kg of baste of every 100kg, the component of baste is: monosodium glutamate 1kg,
Saccharin sodium 0.1kg, redness of the skin or complexion 106 0.002kg, potassium sorbate 0.1kg, refined salt 10kg, glacial acetic acid 3kg, purple
Soviet Union juice 0.1kg and water add to 100kg；
(4) Cold storage in the refrigerator, stirs, analyzes: pickled product enters Cold storage in the refrigerator, temperature of ice house 0～5 DEG C, 24h
Stirring once, after circulate 2 times, analysis salt-like prod, salinity 4.5～5.5, BRIX 7～11, acidity
0.8～1.2 and pH value conformance with standard between 3.8～4.4；
(5) packaging: standard compliant product is packaged into bag, and in packaging bag, solid content divides with liquid shape material amount
Wei 750g and 250g；
(6) pasteurize, dries: sterilize after packaging at 85～89 DEG C 35min, drying machine drying.
Embodiment 2
A kind of method of salting and processing of Folium Perillae Radix Raphani sheet, its step is as follows:
(1) salting raw material is selected: the Radix Raphani selecting color, outward appearance and mouthfeel good is salting raw material；
(2) desalination: late with flowing water desalination 1, all gets rid of the taste of sodium hypochlorite, reaches target salinity
0～3 degree；
(3) seasoning is pickled: the Radix Raphani after desalination is cut into the fanning strip of 3mm, then by pickled for desalination Radix Raphani
In baste, the Radix Raphani sheet of the pickled 310kg of baste of every 100kg, the component of baste is: monosodium glutamate 2kg,
Saccharin sodium 0.2kg, redness of the skin or complexion 106 0.003kg, potassium sorbate 0.2kg, refined salt 12kg, glacial acetic acid 4kg, purple
Soviet Union juice 0.2kg and water add to 100kg；
(4) Cold storage in the refrigerator, stirs, analyzes: pickled product enters Cold storage in the refrigerator, temperature of ice house 0～5 DEG C, 24h
Stirring once, after circulate 2 times, analysis salt-like prod, salinity 4.5～5.5, BRIX 7～11, acidity
0.8～1.2 and pH value conformance with standard between 3.8～4.4；
(5) packaging: standard compliant product is packaged into bag, and in packaging bag, solid content divides with liquid shape material amount
Wei 750g and 250g；
(6) pasteurize, dries: sterilize after packaging at 85～89 DEG C 35min, drying machine drying.
Above two embodiments of the present invention are described in detail, but described content has been only the preferable of the present invention
Embodiment, it is impossible to be considered the practical range for limiting the present invention.All according to the present patent application scope made equal
Deng change and improvement etc., within all should still belonging to the patent covering scope of the present invention.
Claims (2)
1. the method for salting and processing of a Folium Perillae Radix Raphani sheet, it is characterised in that preparation process is as follows:
(1) salting raw material is selected: the Radix Raphani selecting color, outward appearance and mouthfeel good is salting raw material；
(2) desalination: late with flowing water desalination 1, all gets rid of the taste of sodium hypochlorite, reaches target salinity
0～3 degree；
(3) seasoning is pickled: the Radix Raphani after desalination is cut into the fanning strip of 3mm, then by pickled for desalination Radix Raphani
In baste, the Radix Raphani sheet of pickled 310 parts of the baste of every 100 parts；
(4) Cold storage in the refrigerator, stirs, analyzes: pickled product enters Cold storage in the refrigerator, temperature of ice house 0～5 DEG C, 24h
Stirring once, after circulating 2 times, analyzes whether the salinity of salt-like prod, BRIX, acidity and pH value meet
Standard；
(5) packaging: standard compliant product is packaged into bag, solid content and liquid shape thing mass ratio in packaging bag
3:1；
(6) pasteurize, dries: sterilize after packaging at 85～89 DEG C 35min, drying machine drying.
The method of salting and processing of a kind of Folium Perillae Radix Raphani sheet the most according to claim 1, it is characterised in that institute
In the step (3) stated, the component of baste is: monosodium glutamate 1～2 parts, saccharin sodium 0.1～0.2 part, redness of the skin or complexion 106
0.002～0.003 part, potassium sorbate 0.1～0.2 part, refined salt 10～12 parts, glacial acetic acid 3～4 parts, Folium Perillae juice
0.1～0.2 part is added to 100 parts with water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610381845.9A CN105995770A (en) | 2016-05-31 | 2016-05-31 | Pickling processing method of perilla frutescens radish slices |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610381845.9A CN105995770A (en) | 2016-05-31 | 2016-05-31 | Pickling processing method of perilla frutescens radish slices |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105995770A true CN105995770A (en) | 2016-10-12 |
Family
ID=57092445
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610381845.9A Pending CN105995770A (en) | 2016-05-31 | 2016-05-31 | Pickling processing method of perilla frutescens radish slices |
Country Status (1)
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| CN (1) | CN105995770A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112167571A (en) * | 2020-10-14 | 2021-01-05 | 天津谦德食品股份有限公司 | Sliced radish processing technology |
-
2016
- 2016-05-31 CN CN201610381845.9A patent/CN105995770A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112167571A (en) * | 2020-10-14 | 2021-01-05 | 天津谦德食品股份有限公司 | Sliced radish processing technology |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20161012 |
|
| WD01 | Invention patent application deemed withdrawn after publication |