CN111758939A - Preparation method of pickled radishes with effects of invigorating stomach and promoting digestion - Google Patents
Preparation method of pickled radishes with effects of invigorating stomach and promoting digestion Download PDFInfo
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Classifications
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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
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of pickled radishes with the effects of invigorating stomach and promoting digestion, which comprises the following steps: s101: selecting white radishes which come into the market in autumn and winter, cleaning the white radishes, and airing the cleaned white radishes in a shade place for 24 hours; s102: cutting the aired white radish into sections; s103: selecting carrot and ginger; s104: selecting fresh pod peppers and fresh lemons; s105: selecting pickled peppers, mint leaves, white vinegar, cold white boiled water and crude salt according to the parts by weight for subsequent use; s106: dividing the crude salt and the cold boiled water into two parts; s108: adding the crude salt and the salt water of the cold boiled water into a glass jar, and standing in the shade for 5-7 days to obtain pickled radishes with the effects of invigorating stomach and promoting digestion; according to the pickled radish, the ginger, the pod pepper, the pickled pepper, the mint leaf and the lemon slice are added, so that the stomach invigorating and digestion assisting effects of the pickled radish are improved, the appetite of a user can be improved, and the normal healthy diet of people is facilitated.
Description
Technical Field
The invention relates to the technical field of pickled radish production, and particularly relates to a production method of pickled radish with the effects of invigorating stomach and promoting digestion.
Background
The white radish is a root vegetable with delicious taste, is rich in nutrition, can be eaten as raw or cooked food, is vegetarian and has the reputation of 'white ginseng', the modern research believes that the white radish contains mustard oil, amylase and crude fiber, has the effects of promoting digestion, enhancing appetite, accelerating gastrointestinal peristalsis and relieving cough and reducing sputum, the traditional Chinese medicine theory also believes that the white radish has pungent and sweet taste, is cool in nature, enters lung and stomach channels, is a good food therapy product, can treat or assist in treating various diseases, and is called as 'the most beneficial vegetable' in compendium of materia Medica; white radishes can be supplied for a long time in China, the yield and the sales are high, and the bran cores can be generated when the white radishes are placed in the north for too long time; in the south, because the temperature is too high, the black spots appear on the surface of the radish after being placed for three days at normal temperature, and the edible value of the radish can be reduced, so that the pickled radish is produced at the same time, and the pickled radish is a common dish made of the radish. Radish is rich in vitamin C and trace element zinc, and is helpful for enhancing immunity and improving disease resistance.
With the development of society, the appetite of people is worse and worse, people often can not eat normally, so that an auxiliary food material which is helpful for people to eat is needed, and the application provides a preparation method of pickled radishes with the effects of invigorating stomach and aiding digestion.
Disclosure of Invention
The invention aims to provide a preparation method of pickled radishes with the effects of invigorating stomach and promoting digestion, and aims to solve the problems in the background art.
In order to achieve the purpose, the invention provides the following technical scheme: a preparation method of pickled radishes with effects of invigorating stomach and promoting digestion comprises the following steps:
s101: selecting white radishes which come into the market in autumn and winter, cleaning the white radishes, and airing the cleaned white radishes in a shade place for 24 hours;
s102: cutting the aired white radish into sections, then spreading crude salt, uniformly mixing the crude salt into the white radish sections by hands, and then idling in the shade for 2 hours for later use;
s103: selecting carrots and gingers, cleaning the carrots and the gingers, placing the cleaned carrots and the gingers in a shade for airing for 24 hours, and then slicing the aired carrots and the gingers for later use;
s104: selecting fresh pod peppers and fresh lemons, cleaning the pod peppers and the lemons, placing the cleaned pod peppers and the lemons in a shade place for airing for 24 hours, cutting the aired pod peppers into sections, and slicing the aired lemons for later use;
s105: selecting pickled peppers, mint leaves, white vinegar, cold white boiled water and crude salt according to the parts by weight for subsequent use;
s106: dividing the crude salt and the cold boiled water into two parts, and dissolving one part of the crude salt into one part of the cold boiled water for subsequent use;
s107: adding the other part of crude salt into the spare white radish segments, rubbing the crude salt with hands, adding the other part of cold white boiled water into a clean glass jar, adding the white radish segments mixed with the crude salt into the glass jar, sequentially adding the spare carrot slices, ginger slices, pod pepper segments, lemon slices, pickled pepper segments and white vinegar into the glass jar, and turning over with hands to uniformly mix the carrot slices, the ginger slices, the pod pepper segments, the lemon slices, the pickled pepper segments and the white vinegar with the coated radish segments in the glass jar;
s108: and then adding the prepared crude salt and the salt water of the cooled boiled water into a glass tank, ensuring that the salt water submerges the white radish segments in the glass tank, then placing the prepared mint leaves on the uppermost layer, sealing the glass tank by using a cover, and placing the glass tank in a shade place for 5-7 days to prepare the pickled radish with the effects of invigorating stomach and helping digestion.
The weight of the white radish is 5000g, the weight of the carrot is 100g, the weight of the ginger is 8g, the weight of the pod pepper is 5g, the weight of the mint leaf is 2g, the weight of the lemon slice is 10g, the weight of the white vinegar is 10g, the weight of the pickled pepper is 5g, the weight of the crude salt is 160g, and the weight of the cold white boiled water is 1500 g.
In the step S101, the white radishes are selected to be 4-7 cm in diameter and 10-15 cm in length.
Wherein, in S102, 20g of crude salt is selected and mixed into the white radish segments.
The pickled peppers are selected from pickled peppers with bright colors, then the pickled peppers are placed in the shade for airing for 1 hour, and then the pickled peppers are cut into sections.
The mint leaves are selected from fresh mint leaves, then the mint leaves are cleaned, and the cleaned mint leaves are placed in a shade place to be aired for 2 hours.
The glass tank is cleaned, water on the surface of the glass tank is evaporated at high temperature, and meanwhile, the glass tank is sterilized at high temperature.
Compared with the prior art, the invention has the beneficial effects that:
the pickled radish capable of invigorating stomach and helping digestion is prepared by a scientific and reasonable preparation method, and the white radish can promote the digestive system of a human body, has a strong anti-inflammatory effect and can enhance the immune function of an organism; the carrot contains abundant vitamin C and trace element zinc, and is beneficial to enhancing the immune function of an organism; the ginger, the pod pepper and the pickled pepper all contain gingerol which has the stimulation effect on oral cavity and gastric mucosa, can promote the secretion of digestive juice and stimulate the appetite; the mint leaves contain menthol, and the mint leaves can refresh breath, have various medicinal properties, can relieve abdominal pain and gallbladder problems such as spasm, and also have the effects of antisepsis, sterilization, diuresis, phlegm reduction, stomach strengthening, digestion assistance and the like; the lemon slice has the effects of reducing phlegm and relieving cough, promoting the production of body fluid and strengthening the spleen; therefore, by adding the ginger, the pod pepper, the pickled pepper, the mint leaf and the lemon slice into the pickled radish, the stomach invigorating and digestion assisting effects of the pickled radish are improved, the appetite of a user can be improved, and the normal healthy diet of people is facilitated.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
In an embodiment, the present invention provides a technical solution: a preparation method of pickled radishes with effects of invigorating stomach and promoting digestion comprises the following steps:
s101: selecting white radishes which come into the market in autumn and winter, cleaning the white radishes, and airing the cleaned white radishes in a shade place for 24 hours;
s102: cutting the aired white radish into sections, then spreading crude salt, uniformly mixing the crude salt into the white radish sections by hands, and then idling in the shade for 2 hours for later use;
s103: selecting carrots and gingers, cleaning the carrots and the gingers, placing the cleaned carrots and the gingers in a shade for airing for 24 hours, and then slicing the aired carrots and the gingers for later use;
s104: selecting fresh pod peppers and fresh lemons, cleaning the pod peppers and the lemons, placing the cleaned pod peppers and the lemons in a shade place for airing for 24 hours, cutting the aired pod peppers into sections, and slicing the aired lemons for later use;
s105: selecting pickled peppers, mint leaves, white vinegar, cold white boiled water and crude salt according to the parts by weight for subsequent use;
s106: dividing the crude salt and the cold boiled water into two parts, and dissolving one part of the crude salt into one part of the cold boiled water for subsequent use;
s107: adding the other part of crude salt into the spare white radish segments, rubbing the crude salt with hands, adding the other part of cold white boiled water into a clean glass jar, adding the white radish segments mixed with the crude salt into the glass jar, sequentially adding the spare carrot slices, ginger slices, pod pepper segments, lemon slices, pickled pepper segments and white vinegar into the glass jar, and turning over with hands to uniformly mix the carrot slices, the ginger slices, the pod pepper segments, the lemon slices, the pickled pepper segments and the white vinegar with the coated radish segments in the glass jar;
s108: and then adding the prepared crude salt and the salt water of the cooled boiled water into a glass tank, ensuring that the salt water submerges the white radish segments in the glass tank, then placing the prepared mint leaves on the uppermost layer, sealing the glass tank by using a cover, and placing the glass tank in a shade place for 5-7 days to prepare the pickled radish with the effects of invigorating stomach and helping digestion.
Wherein the radix Raphani contains mustard oil, amylase and crude fiber, and has effects of promoting digestion, stimulating appetite, promoting gastrointestinal motility, relieving cough and eliminating phlegm.
Among them, carrot contains abundant nutritive value. The carrot contains a great amount of carotene, which is a nutrient substance which can not be lacked for maintaining human health, and the carrot can play the effects of protecting eyesight, moistening skin and improving immunity after being eaten frequently.
Wherein the rhizoma Zingiberis recens contains gingerol, which has stimulating effect on oral cavity and gastric mucosa, and can promote secretion of digestive juice and stimulate appetite. Can increase intestinal tension, rhythm and peristalsis.
Wherein, the pod pepper contains capsaicin and crude fiber, and can stimulate the secretion of saliva and gastric juice, strengthen the spleen and stomach, and promote appetite.
Wherein, the pickled peppers are fresh, tender and crisp, can stimulate appetite and help digestion and absorption of intestines and stomach.
Wherein, the mint leaf contains menthol, the substance can refresh breath and has various medicinal properties, can relieve abdominal pain and gallbladder problems such as spasm, and also has the effects of antisepsis, sterilization, diuresis, phlegm reduction, stomach strengthening, digestion assistance and the like.
Wherein, the lemon slice has the efficacies of reducing phlegm and relieving cough, promoting the production of body fluid and strengthening the spleen.
Wherein the weight of the white radish is 5000g, the weight of the carrot is 100g, the weight of the ginger is 8g, the weight of the pod pepper is 5g, the weight of the mint leaf is 2g, the weight of the lemon slice is 10g, the weight of the white vinegar is 10g, the weight of the pickled pepper is 5g, the weight of the crude salt is 160g, and the weight of the cold white boiled water is 1500 g.
In the step S101, the white radishes are selected to be 4-7 cm in diameter and 10-15 cm in length.
Wherein, in S102, 20g of crude salt is selected and mixed into the white radish segments.
The pickled peppers are selected from pickled peppers with bright colors, then the pickled peppers are placed in the shade for airing for 1 hour, and then the pickled peppers are cut into sections.
The mint leaves are selected from fresh mint leaves, then the mint leaves are cleaned, and the cleaned mint leaves are placed in a shade place to be aired for 2 hours.
The glass tank is cleaned, water on the surface of the glass tank is evaporated at high temperature, and meanwhile, the glass tank is sterilized at high temperature.
The pickled radish capable of invigorating stomach and helping digestion is prepared by a scientific and reasonable preparation method, and the white radish can promote the digestive system of a human body, has a strong anti-inflammatory effect and can enhance the immune function of the body; the carrot contains abundant vitamin C and trace element zinc, and is beneficial to enhancing the immune function of an organism; the ginger, the pod pepper and the pickled pepper all contain gingerol which has the stimulation effect on oral cavity and gastric mucosa, can promote the secretion of digestive juice and stimulate the appetite; the mint leaves contain menthol, and the mint leaves can refresh breath, have various medicinal properties, can relieve abdominal pain and gallbladder problems such as spasm, and also have the effects of antisepsis, sterilization, diuresis, phlegm reduction, stomach strengthening, digestion assistance and the like; the lemon slice has the effects of reducing phlegm and relieving cough, promoting the production of body fluid and strengthening the spleen; therefore, by adding the ginger, the pod pepper, the pickled pepper, the mint leaf and the lemon slice into the pickled radish, the stomach invigorating and digestion assisting effects of the pickled radish are improved, the appetite of a user can be improved, and the normal healthy diet of people is facilitated.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (7)
1. The preparation method of pickled radishes with the effects of invigorating stomach and promoting digestion is characterized by comprising the following steps of:
s101: selecting white radishes which come into the market in autumn and winter, cleaning the white radishes, and airing the cleaned white radishes in a shade place for 24 hours;
s102: cutting the aired white radish into sections, then spreading crude salt, uniformly mixing the crude salt into the white radish sections by hands, and then idling in the shade for 2 hours for later use;
s103: selecting carrots and gingers, cleaning the carrots and the gingers, placing the cleaned carrots and the gingers in a shade for airing for 24 hours, and then slicing the aired carrots and the gingers for later use;
s104: selecting fresh pod peppers and fresh lemons, cleaning the pod peppers and the lemons, placing the cleaned pod peppers and the lemons in a shade place for airing for 24 hours, cutting the aired pod peppers into sections, and slicing the aired lemons for later use;
s105: selecting pickled peppers, mint leaves, white vinegar, cold white boiled water and crude salt according to the parts by weight for subsequent use;
s106: dividing the crude salt and the cold boiled water into two parts, and dissolving one part of the crude salt into one part of the cold boiled water for subsequent use;
s107: adding the other part of crude salt into the spare white radish segments, rubbing the crude salt with hands, adding the other part of cold white boiled water into a clean glass jar, adding the white radish segments mixed with the crude salt into the glass jar, sequentially adding the spare carrot slices, ginger slices, pod pepper segments, lemon slices, pickled pepper segments and white vinegar into the glass jar, and turning over with hands to uniformly mix the carrot slices, the ginger slices, the pod pepper segments, the lemon slices, the pickled pepper segments and the white vinegar with the coated radish segments in the glass jar;
s108: and then adding the prepared crude salt and the salt water of the cooled boiled water into a glass tank, ensuring that the salt water submerges the white radish segments in the glass tank, then placing the prepared mint leaves on the uppermost layer, sealing the glass tank by using a cover, and placing the glass tank in a shade place for 5-7 days to prepare the pickled radish with the effects of invigorating stomach and helping digestion.
2. The method for preparing pickled radishes with effects of invigorating stomach and promoting digestion according to claim 1, is characterized by comprising the following steps:
the weight of the white radish is 5000g, the weight of the carrot is 100g, the weight of the ginger is 8g, the weight of the pod pepper is 5g, the weight of the mint leaf is 2g, the weight of the lemon slice is 10g, the weight of the white vinegar is 10g, the weight of the pickled pepper is 5g, the weight of the crude salt is 160g, and the weight of the cold white boiled water is 1500 g.
3. The method for preparing pickled radishes with effects of invigorating stomach and promoting digestion according to claim 1, is characterized by comprising the following steps:
in the step S101, the white radishes are selected to be 4-7 cm in diameter and 10-15 cm in length.
4. The method for preparing pickled radishes with effects of invigorating stomach and promoting digestion according to claim 1, is characterized by comprising the following steps:
in S102, 20g of crude salt is mixed into the white radish segments.
5. The method for preparing pickled radishes with effects of invigorating stomach and promoting digestion according to claim 1, is characterized by comprising the following steps:
the pickled peppers are selected from pickled peppers with bright colors, then the pickled peppers are placed in the shade for airing for 1 hour, and then the pickled peppers are cut into sections.
6. The method for preparing pickled radishes with effects of invigorating stomach and promoting digestion according to claim 1, is characterized by comprising the following steps:
the mint leaves are selected from fresh mint leaves, then the mint leaves are cleaned, and the cleaned mint leaves are placed in a shade place for airing for 2 hours.
7. The method for preparing pickled radishes with effects of invigorating stomach and promoting digestion according to claim 1, is characterized by comprising the following steps:
the glass tank is used for cleaning, then water on the surface of the glass tank is evaporated through high temperature, and meanwhile, the glass tank is subjected to high-temperature sterilization treatment.
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| CN101744203A (en) * | 2008-12-11 | 2010-06-23 | 魏洪侠 | Method for producing dried mint radish |
| CN104814412A (en) * | 2015-05-21 | 2015-08-05 | 广德县阳峰茶场 | Vinegar-soaked carrot and preparation method thereof |
| CN105455080A (en) * | 2015-12-30 | 2016-04-06 | 广西万博贸易有限公司 | Pickling method for white radishes |
| CN109864275A (en) * | 2017-12-03 | 2019-06-11 | 薛随芳 | A kind of production method of vinegar-pepper pickled radish |
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2020
- 2020-08-13 CN CN202010812822.5A patent/CN111758939A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744203A (en) * | 2008-12-11 | 2010-06-23 | 魏洪侠 | Method for producing dried mint radish |
| CN104814412A (en) * | 2015-05-21 | 2015-08-05 | 广德县阳峰茶场 | Vinegar-soaked carrot and preparation method thereof |
| CN105455080A (en) * | 2015-12-30 | 2016-04-06 | 广西万博贸易有限公司 | Pickling method for white radishes |
| CN109864275A (en) * | 2017-12-03 | 2019-06-11 | 薛随芳 | A kind of production method of vinegar-pepper pickled radish |
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