CN106036662A - Pickling and processing method of half-section radish slices - Google Patents
Pickling and processing method of half-section radish slices Download PDFInfo
- Publication number
- CN106036662A CN106036662A CN201610378936.7A CN201610378936A CN106036662A CN 106036662 A CN106036662 A CN 106036662A CN 201610378936 A CN201610378936 A CN 201610378936A CN 106036662 A CN106036662 A CN 106036662A
- Authority
- CN
- China
- Prior art keywords
- radix raphani
- sheet
- packaging
- desalination
- liquid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 title claims abstract description 16
- 241000220259 Raphanus Species 0.000 title abstract description 14
- 238000005554 pickling Methods 0.000 title abstract 4
- 238000003672 processing method Methods 0.000 title abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 239000007788 liquid Substances 0.000 claims abstract description 23
- 238000004806 packaging method and process Methods 0.000 claims abstract description 15
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 14
- 238000009938 salting Methods 0.000 claims abstract description 14
- 238000007872 degassing Methods 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 11
- 238000004140 cleaning Methods 0.000 claims abstract description 9
- 238000007493 shaping process Methods 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims abstract description 9
- 241000269819 Katsuwonus pelamis Species 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims abstract description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- 238000010612 desalination reaction Methods 0.000 claims description 20
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 8
- 235000001808 Ceanothus spinosus Nutrition 0.000 claims description 8
- 241001264786 Ceanothus spinosus Species 0.000 claims description 8
- 235000005979 Citrus limon Nutrition 0.000 claims description 8
- 244000131522 Citrus pyriformis Species 0.000 claims description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 8
- FTLYMKDSHNWQKD-UHFFFAOYSA-N (2,4,5-trichlorophenyl)boronic acid Chemical compound OB(O)C1=CC(Cl)=C(Cl)C=C1Cl FTLYMKDSHNWQKD-UHFFFAOYSA-N 0.000 claims description 4
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 4
- 235000011158 Prunus mume Nutrition 0.000 claims description 4
- 244000018795 Prunus mume Species 0.000 claims description 4
- 229930003268 Vitamin C Natural products 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 201000010099 disease Diseases 0.000 claims description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 229940069338 potassium sorbate Drugs 0.000 claims description 4
- 235000010241 potassium sorbate Nutrition 0.000 claims description 4
- 239000004302 potassium sorbate Substances 0.000 claims description 4
- 229940085605 saccharin sodium Drugs 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 231100000241 scar Toxicity 0.000 claims description 4
- 229910052708 sodium Inorganic materials 0.000 claims description 4
- 239000011734 sodium Substances 0.000 claims description 4
- 229910001220 stainless steel Inorganic materials 0.000 claims description 4
- 239000010935 stainless steel Substances 0.000 claims description 4
- 235000019154 vitamin C Nutrition 0.000 claims description 4
- 239000011718 vitamin C Substances 0.000 claims description 4
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 claims description 3
- 244000088415 Raphanus sativus Species 0.000 claims 2
- 235000021110 pickles Nutrition 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000001816 cooling Methods 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 238000009928 pasteurization Methods 0.000 abstract 1
- 238000005057 refrigeration Methods 0.000 abstract 1
- 238000009966 trimming Methods 0.000 abstract 1
- 241000196324 Embryophyta Species 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 230000029087 digestion Effects 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- FKGDSSDAWPLWAQ-UHFFFAOYSA-N butanedioic acid;sodium Chemical compound [Na].[Na].OC(=O)CCC(O)=O FKGDSSDAWPLWAQ-UHFFFAOYSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000020930 dietary requirements Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to a pickling and processing method of half-section radish slices. The pickling and processing method comprises the following steps of (1) selecting pickled radishes, and performing shaping; (2) performing desalinating; (3) performing degassing; (4) performing cooling and cleaning; (5) performing trimming, performing selecting, and performing cleaning; (6) performing seasoning and pickling: performing preparing and salting on the desalinated radish slices and seasoning liquid in proportion of the desalinated radish slices to the seasoning liquid being 13 to 4, and adding 3 parts of Changshanmei striped tuna seasoning liquid and 1 part of water; (7) performing freezer refrigeration, performing circulating and stirring and performing analysing; (8) performing packaging: packaging radish slices in bags, wherein each 950g of the radish slices are matched with 200ml of packaging liquid; and (9) performing pasteurization and performing drying by baking. The radish slices made by the method disclosed by the invention are unique in flavor, and prominent in fragrance and crispness, meet taste of numerous eaters in wide regions, are ready-to-eat after bags are opened, and are convenient to carry.
Description
Technical field
The present invention relates to fruits and vegetables method, particularly relate to a kind of method of salting and processing partly cuing open Radix Raphani sheet.
Background technology
Along with economic development, people are more and more diversified to the pursuit of cuisines, and Radix Raphani is the representative being of value to digestion
Property food, because contributing to the digestion of carbohydrate, protein and fat containing abundant amylase, Radix Raphani is that people are normal
One of vegetable eaten, also there is different kinds because of the taste of individual in the dish making Radix Raphani, and many is pickled class vegetable and produced enterprise
Industry effort research and development taste is original and can meet the instant Radix Raphani that the most numerous eater likes as far as possible, with full
The dietary requirement of foot people.
Summary of the invention
The present invention solves that the problems referred to above provide a kind of method of salting and processing partly cuing open Radix Raphani sheet.
The technical solution used in the present invention:
A kind of method of salting and processing partly cuing open Radix Raphani sheet, its step is as follows:
(1) pickled radish, shaping are selected: select the whole Radix Raphani of diameter 5cm, rip cutting two halves, eliminate small holes caused by worms, scar, remove
Red heart, evil mind, rotten, variable color Radix Raphani；
(2) desalination: flowing water desalination, desalination time 24h～36h, reach salinity target 0%～3%；
(3) degassing: desalination Radix Raphani heat de-airing, is placed in 83～87 DEG C of hot water, heats 20min；
(4) cool down, clean: after degassing, be cooled to less than 25 DEG C with flowing water, be placed in and wash the cleaning of Radix Raphani machine；
(5) repair, select, clean: Radix Raphani sheet after degassing is carried out shaping, picks out pest and disease damage, evil mind, red heart, bran heart trailing plants
Foretell, the most neat being placed in stainless steel cask after cleaning with flowing water；
(6) seasoning is pickled: by desalination Radix Raphani sheet with baste with 13:4 proportions salting, then add the Chang Mount prunus mume (sieb.) sieb.et zucc. of 3 deals
Oceanic bonito baste and the water of 1 deal；
(7) Cold storage in the refrigerator, circulation stirring, analysis: pickled Radix Raphani sheet enters Cold storage in the refrigerator, and temperature of ice house 0～5 DEG C, 48h stirs
Mix once, after circulating 2 times, analyze the salinity of pickled radish, BRIX, pH value whether conformance with standard；
(8) packaging: packed Radix Raphani sheet, every 950g standard compliant Radix Raphani sheet is joined 200ml and is packed liquid；
(9) pasteurize, dries: sterilize after packaging at 83～87 DEG C 30min, drying machine drying.
The component of the described baste in step (6) is: monosodium glutamate 1～1.5 parts, saccharin sodium 0.2～0.5 part, succinic acid
Disodium 0.02～0.04 part, lemon yellow 0.03～0.07 part, potassium sorbate 0.15～0.3 part, liquid sugar 25～31 parts, refined salt 2.3
～3 parts, vitamin C 0.08～0.11 part, citric acid 0.18～0.2 part, ethanol 0.05～0.07 part and water add to 100 parts.
The component of the packaging liquid in described step (8) is: in every 100kg step (6), seasoning residual liquid adds different Vc sodium
0.3kg, citric acid 0.2kg and lemon yellow 0.002kg.
Beneficial effects of the present invention: Radix Raphani sheet local flavor of the present invention is original, and delicious and crisp highlights, adapts to numerous compared with wide geographic area edible
Person's taste, instant bagged, easy to carry.
Detailed description of the invention
Embodiment 1
A kind of method of salting and processing partly cuing open Radix Raphani sheet, its step is as follows:
(1) pickled radish, shaping are selected: select the whole Radix Raphani of diameter 5cm, rip cutting two halves, eliminate small holes caused by worms, scar, remove
Red heart, evil mind, rotten, variable color Radix Raphani；
(2) desalination: flowing water desalination, desalination time 24h～36h, reach salinity target 0%～3%；
(3) degassing: desalination Radix Raphani heat de-airing, is placed in 83～87 DEG C of hot water, heats 20min；
(4) cool down, clean: after degassing, be cooled to less than 25 DEG C with flowing water, be placed in and wash the cleaning of Radix Raphani machine,
(5) repair, select, clean: Radix Raphani sheet after degassing is carried out shaping, picks out pest and disease damage, evil mind, red heart, bran heart trailing plants
Foretell, the most neat being placed in stainless steel cask after cleaning with flowing water；
(6) seasoning is pickled: by 650kg desalination Radix Raphani sheet 200kg baste salting, then add 150kg Chang Mount prunus mume (sieb.) sieb.et zucc. oceanic bonito seasoning
Liquid and 50kg water, the component of baste is: monosodium glutamate 2kg, saccharin sodium 0.4kg, disodium succinate 0.04kg, lemon yellow 0.06kg,
Potassium sorbate 0.3kg, liquid sugar 50kg, refined salt 4.6kg, vitamin C 0.16kg, citric acid 0.36kg, ethanol 0.1kg and water add
To 200kg；
(7) Cold storage in the refrigerator, circulation stirring, analysis: pickled Radix Raphani sheet enters Cold storage in the refrigerator, and temperature of ice house 0～5 DEG C, 48h stirs
Mix once, after circulating 2 times, analyze pickled radish, salinity 3.0～3.6, BRIX 11.5～14.5, pH value is 4.6～4.9
Between, then product conformance with standard；
(8) packaging: packed Radix Raphani sheet, every bag of 950g standard compliant Radix Raphani sheet is joined 200ml and is packed liquid, the component of packaging liquid
For: in every 100kg step (6), seasoning residual liquid adds different Vc sodium 0.3kg, citric acid 0.2kg and lemon yellow 0.002kg；
(9) pasteurize, dries: sterilize after packaging at 83～87 DEG C 30min.
Embodiment 2
A kind of method of salting and processing partly cuing open Radix Raphani sheet, its step is as follows:
(1) pickled radish, shaping are selected: select the whole Radix Raphani of diameter 5cm, rip cutting two halves, eliminate small holes caused by worms, scar, remove
Red heart, evil mind, rotten, variable color Radix Raphani；
(2) desalination: flowing water desalination, desalination time 24h～36h, reach salinity target 0%～3%；
(3) degassing: desalination Radix Raphani heat de-airing, is placed in 83～87 DEG C of hot water, heats 20min；
(4) cool down, clean: after degassing, be cooled to less than 25 DEG C with flowing water, be placed in and wash the cleaning of Radix Raphani machine,
(5) repair, select, clean: Radix Raphani sheet after degassing is carried out shaping, picks out pest and disease damage, evil mind, red heart, bran heart trailing plants
Foretell, the most neat being placed in stainless steel cask after cleaning with flowing water；
(6) seasoning is pickled: by 650kg desalination Radix Raphani sheet 200kg baste salting, then add 150kg Chang Mount prunus mume (sieb.) sieb.et zucc. oceanic bonito seasoning
Liquid and 50kg water, the component of baste is: monosodium glutamate 3kg, saccharin sodium 1kg, disodium succinate 0.08kg, lemon yellow 0.14kg, mountain
Potassium sorbate 0.6kg, liquid sugar 62kg, refined salt 6kg, vitamin C 0.22kg, citric acid 0.4kg, ethanol 0.14kg and water add extremely
200kg；
(7) Cold storage in the refrigerator, circulation stirring, analysis: pickled Radix Raphani sheet enters Cold storage in the refrigerator, and temperature of ice house 0～5 DEG C, 48h stirs
Mix once, after circulating 2 times, analyze pickled radish, salinity 3.0～3.6, BRIX 11.5～14.5, pH value is 4.6～4.9
Between, then product conformance with standard；
(8) packaging: packed Radix Raphani sheet, every bag of 950g standard compliant Radix Raphani sheet is joined 200ml and is packed liquid, the component of packaging liquid
For: in every 100kg step (6), seasoning residual liquid adds different Vc sodium 0.3kg, citric acid 0.2kg and lemon yellow 0.002kg；
(9) pasteurize, dries: sterilize after packaging at 83～87 DEG C 30min.
Above two embodiments of the present invention are described in detail, but described content has been only the preferable enforcement of the present invention
Example, it is impossible to be considered the practical range for limiting the present invention.All impartial changes made according to the present patent application scope and improvement
Deng, within all should still belonging to the patent covering scope of the present invention.
Claims (3)
1. one and half method of salting and processing cuing open Radix Raphani sheet, it is characterised in that pickle step as follows:
(1) select pickled radish, shaping: select the whole Radix Raphani of diameter 5cm, rip cutting two halves, eliminate small holes caused by worms, scar, remove red heart,
Evil mind, rotten, variable color Radix Raphani；
(2) desalination: flowing water desalination, desalination time 24h～36h, reach salinity target 0%～3%；
(3) degassing: desalination Radix Raphani heat de-airing, is placed in 83～87 DEG C of hot water, heats 20min；
(4) cool down, clean: after degassing, be cooled to less than 25 DEG C with flowing water, be placed in and wash the cleaning of Radix Raphani machine；
(5) repair, select, clean: Radix Raphani sheet after degassing is carried out shaping, picks out pest and disease damage, evil mind, red heart, bran heart Radix Raphani, use
The most neat being placed in stainless steel cask after flowing water is clean；
(6) seasoning is pickled: by desalination Radix Raphani sheet with baste with 13:4 proportions salting, then the Chang Mount prunus mume (sieb.) sieb.et zucc. oceanic bonito adding 3 deals is adjusted
Taste liquid and the water of 1 deal；
(7) Cold storage in the refrigerator, circulation stirring, analysis: pickled Radix Raphani sheet enters Cold storage in the refrigerator, temperature of ice house 0～5 DEG C, 48h stirring one
Secondary, after circulating 2 times, analyze the salinity of pickled radish, BRIX, pH value whether conformance with standard；
(8) packaging: packed Radix Raphani sheet, every 950g standard compliant Radix Raphani sheet is joined 200ml and is packed liquid；
(9) pasteurize, dries: sterilize after packaging at 83～87 DEG C 30min, drying machine drying.
The method of salting and processing partly cuing open Radix Raphani sheet the most according to claim 1, it is characterised in that in described step (6)
The component of baste is: monosodium glutamate 1～1.5 parts, saccharin sodium 0.2～0.5 part, disodium succinate 0.02～0.04 part, lemon yellow
0.03～0.07 part, potassium sorbate 0.15～0.3 part, liquid sugar 25～31 parts, refined salt 2.3～3 parts, vitamin C 0.08～0.11
Part, citric acid 0.18～0.2 part, ethanol 0.05～0.07 part and water add to 100 parts.
The method of salting and processing partly cuing open Radix Raphani sheet the most according to claim 2, it is characterised in that in described step (8)
The component of packaging liquid is: every 100kg seasoning residual liquid adds different Vc sodium 0.3kg, citric acid 0.2kg and lemon yellow 0.002kg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610378936.7A CN106036662A (en) | 2016-05-31 | 2016-05-31 | Pickling and processing method of half-section radish slices |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610378936.7A CN106036662A (en) | 2016-05-31 | 2016-05-31 | Pickling and processing method of half-section radish slices |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106036662A true CN106036662A (en) | 2016-10-26 |
Family
ID=57172371
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610378936.7A Pending CN106036662A (en) | 2016-05-31 | 2016-05-31 | Pickling and processing method of half-section radish slices |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106036662A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113100411A (en) * | 2021-05-25 | 2021-07-13 | 潍坊丸和食品有限公司 | Pickled radish product and pickling method thereof |
| CN114158706A (en) * | 2021-12-18 | 2022-03-11 | 河南海迪生物工程有限公司 | Preparation process of anti-radiation crisp and comfortable radishes |
-
2016
- 2016-05-31 CN CN201610378936.7A patent/CN106036662A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113100411A (en) * | 2021-05-25 | 2021-07-13 | 潍坊丸和食品有限公司 | Pickled radish product and pickling method thereof |
| CN114158706A (en) * | 2021-12-18 | 2022-03-11 | 河南海迪生物工程有限公司 | Preparation process of anti-radiation crisp and comfortable radishes |
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|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20161026 |
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| WD01 | Invention patent application deemed withdrawn after publication |