CN106262278A - A kind of method for salting of peel of white radish - Google Patents
A kind of method for salting of peel of white radish Download PDFInfo
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- CN106262278A CN106262278A CN201610669485.2A CN201610669485A CN106262278A CN 106262278 A CN106262278 A CN 106262278A CN 201610669485 A CN201610669485 A CN 201610669485A CN 106262278 A CN106262278 A CN 106262278A
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Abstract
The method for salting of the peel of white radish of the present invention, salted by the raw material including following component: 80 100 portions of peel of white radish, 5 20 portions of Fructus Capsicis, 10 30 portions of Bulbus Alliis, 5 20 portions of Rhizoma Zingiberis Recens, 30 50 portions of soy sauce, 25 portions of monosodium glutamates, 3 10 portions of white sugar, 15 portions of Chinese liquor, 12 20 portions of edible salts, 0.5 1 portions of anises, 0.5 1 portions of Pericarpium Zanthoxylies.The method of the present invention can keep the fragility of peel of Raphanus sativus L., peel of Raphanus sativus L. pickles are the most crisp but also fragrant, without acid, whet the appetite very much, eat a little described summer radish skin pickles eaten the greasy foods such as meat as people after and can solve greasy tasty and refreshing, make gastral cavity abdomen comfortable, provide a kind of leisure food for people, decrease the waste of peel of Raphanus sativus L..
Description
Technical field
The present invention relates to a kind of vegetable-pickling method, be specifically related to the method for salting of a kind of peel of white radish.
Background technology
White turnip, rhizome vegetable, Cruciferae Rhaphanus plant.According to nutritionist analysis, white turnip biotic energy index is
5.5555, disease prevention index is 2.7903.So far plant and be implanted with history in thousand, be all widely used at diet and dietary therapy of Chinese medicine field.
Clear " the Rugao county annals " compiled Qianrong's year noon in heptan (1750 Christian eras) carry: " Radix Raphani, a Radix Raphani have red white two kinds, when four all
Can plant, only do good at the beginning of the first day of the last period of the hot season, broken first is i.e. available for food, and raw husky earth person is sweet and crisp, and raw poor soil person is hard and peppery." its color is white, belong to gold, enter
Lung, property Gan Pingxin, return lung spleen channel, have the therapeutic method to keep the adverse QI flowing downwards, help digestion, except disease lung moistening, removing toxic substances promote the production of body fluid, effect of diuresis relieving constipation.Cure mainly consumptive lung disease,
Lung-heat, constipation, haematemesis, flatulence, dyspepsia, dyspepsia, abundant expectoration, sphincter disturbance are smooth.Prepared food eaten raw by white turnip, its taste
Slightly acid.Modern study is thought, white turnip, containing mustard oil, amylase and crude fibre, has facilitating digestion, appetite strengthening, adds
Fast gastrointestinal peristalsis and the effect of relieving cough and resolving phlegm.Theory of Chinese medical science is also considered as this product acrid-sweet flavor, cool in nature, enters lung stomach warp, for dietetic therapy good merchantable brand,
Can treat or assist the multiple disease for the treatment of, Compendium of Materia Medica is referred to as " the most favourable person in vegetables ".
Radix Raphani is the vegetable that people like, can process again and pickle, and also can make fruit, Radix Raphani to cook can do on hand multiple clearly
Fragrant, delicious, tasty and refreshing, charming dish.Radix Raphani can induce human body self to produce interferon, increases immunity of organisms, and can suppress cancer
The growth of cell, to anti-cancer, anticancer plays an important role, and the mustard oil in Radix Raphani and essence fiber can promote gastrointestinal peristalsis.Especially water trailing plants
Foretelling, its institute's heat content is less, and cellulose is more, is easily generated feeling of repletion after eating, and these both contribute to fat-reducing.Summer radish leatherware is peculiar peppery
Taste, people, when stewing with white turnip, preparing food, usually remove skin, in fact containing mustard Capsaicin in peel of white radish, can kill with antiinflammatory
Bacterium, have pleasant, reduce phlegm, antitussive action, calcium contained in Radix Raphani has 98% in peel of Raphanus sativus L., it is lost and real belongs to waste, but white turnip
Skin its mouthfeel the most processed is poor.
Summary of the invention
The present invention provides the method for salting of a kind of peel of white radish, the peel of Raphanus sativus L. that the present invention pickles, and mouthfeel is clear and melodious, does not the most lose it
Original nutritional labeling.
Technical scheme is as follows:
The method for salting of the peel of white radish of the present invention, salted by the raw material including following component: 80-100 part peel of white radish, 5-
20 portions of Fructus Capsicis, 10-30 part Bulbus Allii, 5-20 part Rhizoma Zingiberis Recens, 30-50 part soy sauce, 2-5 part monosodium glutamate, 3-10 part white sugar, 1-5 part Chinese liquor,
12-20 part edible salt, 0.5-1 part anise, 0.5-1 part Pericarpium Zanthoxyli.
The method for salting of described peel of white radish, comprises the following steps:
A, take former white turnip by proportioning, clean up, shine to after the most half-dried the most whole pickle 28-32 days after bark fetching；
B, by proportioning select light soy sauce, after boiling in being poured into pot cease fire, cool down standby；
C, select fresh Fructus Capsici, Bulbus Allii, Rhizoma Zingiberis Recens by proportioning, by its mincing for standby；
Fructus Capsici in D, the peel of white radish prepared by proportioning in monosodium glutamate, white sugar, Chinese liquor, anise, Pericarpium Zanthoxyli, with step A, step B, big
Bulbus Allii, Jiang Yiqi pour in the soy sauce after cooling, stir, sealing, natural fermentation 5-10 days, taking-up i.e. edible.
In described step A, the whole method pickled of white turnip is: wrap white turnip weight 8-15% on the surface of white turnip
Salt, carries out sealed pickling, simultaneously opening water discharge, carries out turning over cylinder after 5-7 days, and adds the salt of white turnip weight 2-5%, and stirring is all
Even, continue sealed pickling 23-25 days.
Advantages of the present invention has the beneficial effect that
The method of the present invention can keep the fragility of peel of Raphanus sativus L., and peel of Raphanus sativus L. pickles are the most crisp but also fragrant, without acid, whet the appetite very much, work as people
Eat a little described summer radish skin pickles after having eaten the greasy foods such as meat and can solve greasy tasty and refreshing, make gastral cavity abdomen comfortable, provide one for people
Leisure food, decreases the waste of peel of Raphanus sativus L..
Detailed description of the invention
Below by specific embodiment, the present invention is described in detail.
Embodiment 1
The method for salting of the peel of white radish of the present invention, salted by following raw material: 80kg peel of white radish, 5kg Fructus Capsici, 10kg are big
Bulbus Allii, 5kg Rhizoma Zingiberis Recens, 30kg soy sauce, 2kg monosodium glutamate, 3kg white sugar, 1kg Chinese liquor, 12kg edible salt, 0.5kg anise, 0.5kg Pericarpium Zanthoxyli.
The method for salting of described peel of white radish, comprises the following steps:
A, take former white turnip by proportioning, clean up, shine and pickle bark fetching after 28 days to the most whole after the most half-dried；
B, by proportioning select light soy sauce, after boiling in being poured into pot cease fire, cool down standby；
C, select fresh Fructus Capsici, Bulbus Allii, Rhizoma Zingiberis Recens by proportioning, by its mincing for standby；
Fructus Capsici in D, the peel of white radish prepared by proportioning in monosodium glutamate, white sugar, Chinese liquor, anise, Pericarpium Zanthoxyli, with step A, step B, big
Bulbus Allii, Jiang Yiqi pour in the soy sauce after cooling, stir, sealing, natural fermentation 5 days, taking-up i.e. edible.
In described step A, the whole method pickled of white turnip is: wrap the salt of white turnip weight 8% on the surface of white turnip,
Carry out sealed pickling, simultaneously opening water discharge, after 5 days, carry out turning over cylinder, and add the salt of white turnip weight 2%, stir, continue close
Envelope pickles 23 days.
Embodiment 2
The method for salting of the peel of white radish of the present invention, salted by following raw material: 90 parts of peel of white radish, 10kg Fructus Capsici, 20kg
Bulbus Allii, 10kg Rhizoma Zingiberis Recens, 40kg soy sauce, 3kg monosodium glutamate, 5kg white sugar, 2kg Chinese liquor, 15kg edible salt, 0.7kg anise, 0.7kg part flower
Green pepper.
The method for salting of described peel of white radish, comprises the following steps:
A, take former white turnip by proportioning, clean up, shine and pickle bark fetching after 29 days to the most whole after the most half-dried；
B, by proportioning select light soy sauce, after boiling in being poured into pot cease fire, cool down standby；
C, select fresh Fructus Capsici, Bulbus Allii, Rhizoma Zingiberis Recens by proportioning, by its mincing for standby；
Fructus Capsici in D, the peel of white radish prepared by proportioning in monosodium glutamate, white sugar, Chinese liquor, anise, Pericarpium Zanthoxyli, with step A, step B, big
Bulbus Allii, Jiang Yiqi pour in the soy sauce after cooling, stir, sealing, natural fermentation 6 days, taking-up i.e. edible.
In described step A, the whole method pickled of white turnip is: wrap the salt of white turnip weight 10% on the surface of white turnip,
Carry out sealed pickling, simultaneously opening water discharge, after 6 days, carry out turning over cylinder, and add the salt of white turnip weight 3%, stir, continue close
Envelope pickles 24 days.
Embodiment 3
The method for salting of the peel of white radish of the present invention, salted by the raw material including following component: 95kg peel of white radish, 15kg are red
Fructus Capsici, 25kg Bulbus Allii, 15kg Rhizoma Zingiberis Recens, 45kg soy sauce, 4kg monosodium glutamate, 8kg white sugar, 4kg Chinese liquor, 18kg edible salt, 0.8kg be anistree,
0.8kg Pericarpium Zanthoxyli.
The method for salting of described peel of white radish, comprises the following steps:
A, take former white turnip by proportioning, clean up, shine and pickle bark fetching after 30 days to the most whole after the most half-dried；
B, by proportioning select light soy sauce, after boiling in being poured into pot cease fire, cool down standby；
C, select fresh Fructus Capsici, Bulbus Allii, Rhizoma Zingiberis Recens by proportioning, by its mincing for standby；
Fructus Capsici in D, the peel of white radish prepared by proportioning in monosodium glutamate, white sugar, Chinese liquor, anise, Pericarpium Zanthoxyli, with step A, step B, big
Bulbus Allii, Jiang Yiqi pour in the soy sauce after cooling, stir, sealing, natural fermentation 8 days, taking-up i.e. edible.
In described step A, the whole method pickled of white turnip is: wrap the salt of white turnip weight 13% on the surface of white turnip,
Carry out sealed pickling, simultaneously opening water discharge, after 7 days, carry out turning over cylinder, and add the salt of white turnip weight 4%, stir, continue close
Envelope pickles 25 days.
Embodiment 4
The method for salting of the peel of white radish of the present invention, salted by the raw material including following component: 100kg peel of white radish, 20kg
Fructus Capsici, 30kg Bulbus Allii, 20kg Rhizoma Zingiberis Recens, 50kg soy sauce, 5kg monosodium glutamate, 10kg white sugar, 5kg Chinese liquor, 20kg edible salt, 1kg be anistree,
1kg Pericarpium Zanthoxyli.
The method for salting of described peel of white radish, comprises the following steps:
A, take former white turnip by proportioning, clean up, shine and pickle bark fetching after 32 days to the most whole after the most half-dried；
B, by proportioning select light soy sauce, after boiling in being poured into pot cease fire, cool down standby；
C, select fresh Fructus Capsici, Bulbus Allii, Rhizoma Zingiberis Recens by proportioning, by its mincing for standby；
Fructus Capsici in D, the peel of white radish prepared by proportioning in monosodium glutamate, white sugar, Chinese liquor, anise, Pericarpium Zanthoxyli, with step A, step B, big
Bulbus Allii, Jiang Yiqi pour in the soy sauce after cooling, stir, sealing, natural fermentation 10 days, taking-up i.e. edible.
In described step A, the whole method pickled of white turnip is: wrap the salt of white turnip weight 15% on the surface of white turnip,
Carry out sealed pickling, simultaneously opening water discharge, after 7 days, carry out turning over cylinder, and add the salt of white turnip weight 5%, stir, continue
Sealed pickling 25 days.
Claims (3)
1. the method for salting of a peel of white radish, it is characterised in that salted by the raw material including following component: 80-100 part
Peel of white radish, 5-20 part Fructus Capsici, 10-30 part Bulbus Allii, 5-20 part Rhizoma Zingiberis Recens, 30-50 part soy sauce, 2-5 part monosodium glutamate, 3-10 part white sugar, 1-
5 portions of medicated beer, 12-20 part edible salt, 0.5-1 part anise, 0.5-1 part Pericarpium Zanthoxylies.
The method for salting of peel of white radish the most according to claim 1, it is characterised in that comprise the following steps:
A, take former white turnip by proportioning, clean up, shine to after the most half-dried the most whole pickle 28-32 days after bark fetching；
B, by proportioning select light soy sauce, after boiling in being poured into pot cease fire, cool down standby；
C, select fresh Fructus Capsici, Bulbus Allii, Rhizoma Zingiberis Recens by proportioning, by its mincing for standby；
Fructus Capsici in D, the peel of white radish prepared by proportioning in monosodium glutamate, white sugar, medicated beer, anise, Pericarpium Zanthoxyli, with step A, step B, big
Bulbus Allii, Jiang Yiqi pour in the soy sauce after cooling, stir, sealing, natural fermentation 5-10 days, taking-up i.e. edible.
The method for salting of peel of white radish the most according to claim 1, it is characterised in that in described step A, white turnip is whole
The method pickled is: wrap the salt of white turnip weight 8-15% on the surface of white turnip, carries out sealed pickling, simultaneously opening water discharge, 5-
Carry out turning over cylinder after 7 days, and add the salt of white turnip weight 2-5%, stir, continue sealed pickling 23-25 days.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610669485.2A CN106262278A (en) | 2016-08-16 | 2016-08-16 | A kind of method for salting of peel of white radish |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610669485.2A CN106262278A (en) | 2016-08-16 | 2016-08-16 | A kind of method for salting of peel of white radish |
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| CN201610669485.2A Withdrawn CN106262278A (en) | 2016-08-16 | 2016-08-16 | A kind of method for salting of peel of white radish |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109619495A (en) * | 2018-11-26 | 2019-04-16 | 建始食达好农产品工贸有限公司 | A kind of soy preserved radish skin and preparation method thereof |
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| CN101263884A (en) * | 2008-04-28 | 2008-09-17 | 姚刚 | Method for making sauce pickling radish skin and sauce pickled radish skin |
| CN102972724A (en) * | 2012-12-18 | 2013-03-20 | 镇江高冠食品有限公司 | Summer radish peel brittleness-keeping method |
| CN104431899A (en) * | 2014-11-26 | 2015-03-25 | 唐海玲 | White radish peel pickling method |
| CN105166802A (en) * | 2015-10-29 | 2015-12-23 | 邓洪春 | Processing method for soy-preserved turnip |
| CN105166794A (en) * | 2015-08-28 | 2015-12-23 | 武汉家事易农业科技有限公司 | Making method of soy-preserved radish skin |
| CN105455080A (en) * | 2015-12-30 | 2016-04-06 | 广西万博贸易有限公司 | Pickling method for white radishes |
| CN105495476A (en) * | 2015-12-01 | 2016-04-20 | 陈玉海 | Pickling method of delicious dried white radishes |
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2016
- 2016-08-16 CN CN201610669485.2A patent/CN106262278A/en not_active Withdrawn
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101263884A (en) * | 2008-04-28 | 2008-09-17 | 姚刚 | Method for making sauce pickling radish skin and sauce pickled radish skin |
| CN102972724A (en) * | 2012-12-18 | 2013-03-20 | 镇江高冠食品有限公司 | Summer radish peel brittleness-keeping method |
| CN104431899A (en) * | 2014-11-26 | 2015-03-25 | 唐海玲 | White radish peel pickling method |
| CN105166794A (en) * | 2015-08-28 | 2015-12-23 | 武汉家事易农业科技有限公司 | Making method of soy-preserved radish skin |
| CN105166802A (en) * | 2015-10-29 | 2015-12-23 | 邓洪春 | Processing method for soy-preserved turnip |
| CN105495476A (en) * | 2015-12-01 | 2016-04-20 | 陈玉海 | Pickling method of delicious dried white radishes |
| CN105455080A (en) * | 2015-12-30 | 2016-04-06 | 广西万博贸易有限公司 | Pickling method for white radishes |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109619495A (en) * | 2018-11-26 | 2019-04-16 | 建始食达好农产品工贸有限公司 | A kind of soy preserved radish skin and preparation method thereof |
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Application publication date: 20170104 |
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