CN112352865A

CN112352865A - Dried radish and preparation method thereof

Info

Publication number: CN112352865A
Application number: CN202011264855.7A
Authority: CN
Inventors: 殳志平; 代衍峰; 朱义松
Original assignee: Hangzhou Xiaoshan Agricultural Development Co ltd
Current assignee: Hangzhou Xiaoshan Agricultural Development Co ltd
Priority date: 2020-11-13
Filing date: 2020-11-13
Publication date: 2021-02-12

Abstract

The invention provides dried radish fruits and a preparation method thereof, which aim to solve the problem that the salt content of foods pickled by the traditional 'wind dehydration' and 'salt dehydration' methods is too high. The preparation method adopts a high-strength desalting process to remove the original spicy taste of the radish, is prepared by using the traditional preparation method of preserved fruits for reference, abandons the traditional preparation method of the finished products at the later stage of pickling vegetables, adds fruit juice and fragrance by a sugar curing process and prepares preserved fruit products with various fruit flavors, and has the advantages of less process flow, simple designed equipment and the like.

Description

Dried radish and preparation method thereof

Technical Field

The invention relates to the technical field of preserved fruit preparation, in particular to dried radish and a preparation method thereof.

Background

The Xiaoshan ' one-knife-seed ' leaf radish, the Xiaoshan dried radish ' product made from the same as raw material, is a geographical sign product of China. The Xiaoshan 'one-knife-cropping' leaf radish has lower water content than other radishes, has strict requirements on growth climate and environment, is used as an agricultural product with stronger seasonality, and is generally pickled and eaten by adopting two methods of traditional 'wind dehydration' and 'salt dehydration' except being used as fresh vegetables.

Two traditional preparation methods of 'wind dehydration' and 'salt dehydration', which belong to high-salt pickled foods. The 'wind dehydration' dried turnips are dehydrated by adopting a natural method of wind blowing and sun drying, and are subjected to 'three-sun two-pickling' processes of slitting, airing, adding saccharin sodium and sodium benzoate for pickling and the like, are put into a jar, are packaged, fermented and are kept in a shady place for about 300 days, and the dried turnips are eaten after being opened in the jar, wherein the salinity is 7-9 ℃, and the water content is about 65%. The product prepared by the method has high salinity and long time; the pickled radish is prepared by taking out the twice high-salt pickled radish after being matured (with salinity of 20 ℃), trimming, cutting, desalting, squeezing, adding various food additives for seasoning, packaging, sterilizing and the like, and belongs to a high-salinity and high-additive wet-state cooked food, wherein the salinity is 5-7 ℃, and the water content is higher than 85%.

In view of the above, the present invention is particularly proposed.

Disclosure of Invention

The invention aims to provide a preparation method of dried radish fruits, which aims to solve the problem that the salt content of foods pickled by the traditional 'wind dehydration' and 'salt dehydration' methods is too high. The preparation method adopts a high-strength desalting process to remove the original spicy taste of the radish, is prepared by using the traditional preparation method of preserved fruits for reference, abandons the traditional preparation method of the finished products at the later stage of pickling vegetables, adds fruit juice and fragrance by a sugar curing process and prepares preserved fruit products with various fruit flavors, and has the advantages of less process flow, simple designed equipment and the like.

The second purpose of the invention is to provide the dried radish which forms a new product form for radish.

In order to achieve the above purpose of the present invention, the following technical solutions are adopted:

a preparation method of dried radish fruits comprises the following steps:

(a) cutting the radishes soaked and stored in the saline water, and then soaking the radishes in the water for primary desalination;

(b) weighing the radish again after the first desalting, adding water with the weight 2-3 times that of the radish for second desalting, adding sodium metabisulfite, and finally detecting the salinity of the radish at 2-4 ℃ by using an optical salinity meter to finish desalting;

(c) after desalting, draining the radish, weighing again, adding white granulated sugar for first sugaring, wherein the adding amount of the white granulated sugar is 20-25% of the mass of the radish, and the first sugaring time is 24-36 hours;

(d) boiling the radish subjected to the first sugaring with water to remove the taste, and then adding white granulated sugar and preserved fruit syrup for second sugaring;

the adding amount of the white granulated sugar is 40-45% of the weight of the radish, and the adding amount of the preserved fruit syrup is 10-15% of the weight of the radish;

(f) and after the second sugaring, drying the radish, and uniformly mixing the dried radish with freeze-dried fruit powder to obtain the dried radish preserved fruit.

Preferably, in step (a), the mass of the water is 2-3 times that of the radish.

Preferably, in the step (b), the addition amount of the sodium metabisulfite is 0.01-0.02% of the mass sum of the radish and the water;

preferably, the time for the second desalting is 8 hours or more.

Preferably, in step (d), the water boiling time is 5-8 minutes, and then naturally cooling to 25-30 ℃ for standby.

Preferably, in step (d), the second sugaring is carried out for a period of more than 3 days.

Preferably, in the step (d), preservatives, essences and fruit juices are added during the second sugaring.

Preferably, in the step (d), the addition amount of the preservative is 0.1-0.2% of the mass of the radish; more preferably, the preservative comprises phosphate and sodium benzoate.

Preferably, in the step (d), the juice is added in an amount of 5-10% by mass of the radish.

Preferably, in the step (f), the dried radish specifically includes;

drying the radish subjected to the second sugaring at 42-45 ℃ for 4-5 hours to obtain a water retention rate below 23%, drying at 40-41 ℃ for 1.5-2 hours until the water content of the radish is less than 15%, and standing for 2-3 days.

The dried radish preserved fruit prepared by the preparation method is characterized by comprising the following steps.

Compared with the prior art, the invention has the beneficial effects that:

(1) the preparation method of the dried radish preserved fruit provided by the invention adopts a high-strength desalting process to remove the original spicy taste of radish, is prepared by taking the reference of the traditional preparation method of preserved fruit, abandons the traditional preparation method of the finished product at the later stage of pickled vegetables, adds fruit juice and fragrance by a sugar curing process, and prepares preserved fruit products with various fruit flavors.

(2) The dried radish fruit provided by the invention forms a new product form for radish.

Detailed Description

The technical solutions of the present invention will be described clearly and completely with reference to the following detailed description, but those skilled in the art will understand that the following described examples are some, not all, of the examples of the present invention, and are only used for illustrating the present invention, and should not be construed as limiting the scope of the present invention. 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. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.

The invention provides a preparation method of dried radish fruits, which comprises the following steps:

(c) after desalting, draining the radish, weighing again, adding white granulated sugar, and performing primary sugaring, wherein the adding amount of the white granulated sugar is 20-25% (such as 20%, 21%, 23%, 25%) of the mass of the radish, and the primary sugaring time is 24-36 (such as 24, 25, 26, 28, 30, 32, 34, 36) hours;

the adding amount of the white granulated sugar is 40% -45% (e.g. 40%, 41%, 43%, 45%) of the radish, and the adding amount of the preserved fruit syrup is 10% -15% (e.g. 10%, 11%, 13%, 15%) of the radish;

In some preferred embodiments of the present invention, in step (a), the mass of the water is 2-3 times that of the radish.

In some preferred embodiments of the present invention, in the step (b), sodium metabisulfite is added as a color fixative, wherein the addition amount of sodium metabisulfite is 0.01-0.02% of the mass sum of the radish and the water.

In some preferred embodiments of the present invention, the time for the second desalting is 8 hours or more.

In some preferred embodiments of the present invention, in step (d), the water is boiled for 5 to 8 minutes, and then naturally cooled to 25 to 30 ℃ (e.g., 25 ℃, 26 ℃, 28 ℃, 30 ℃) for standby.

In some preferred embodiments of the present invention, in step (d), the second sugaring is performed for a period of more than 3 days.

In some preferred embodiments of the present invention, in step (d), preservatives, flavors and fruit juices are added during the second sugaring.

In some preferred embodiments of the invention, in step (d), the preservative is added in an amount of 0.1% to 0.2% (e.g., 0.1%, 0.15%, 0.2%) by mass of the radish; more preferably, the preservative comprises phosphate and sodium benzoate.

In some preferred embodiments of the present invention, in step (d), the juice is added in an amount of 5% to 10% (e.g., 5%, 8%, 10%) of the radish by mass.

In some preferred embodiments of the present invention, in the step (f), the dried radish specifically includes;

oven drying the second sugared radix Raphani at 42-45 deg.C (such as 42 deg.C, 43 deg.C, 45 deg.C) for 4-5 (such as 4, 4.5, 4) hours to obtain water retention rate below 23%, oven drying at 40-41 deg.C for 1.5-2 hours until the water content of radix Raphani is less than 15%, and standing for 2-3 days.

Example 1

The preparation method of the dried radish fruits provided by the embodiment specifically comprises the following steps:

(1) and material lifting: taking out the salted and dehydrated Xiaoshan 'one-knife-breed' radish from a cellar environment with salinity of 20 ℃.

(2) And finishing and slitting: trimming the salted and dehydrated Xiaoshan 'one-knife-seed' radish, removing root hairs and flower spots, and then cutting into strips or into other product phases according to the requirements.

(3) And soaking and desalting:

first-step desalting: weighing the cut salted and dehydrated Shaoshan radish with one knife variety, adding clear water with the weight 2 times that of the radish, soaking and desalting, and draining the dried radish after 6 hours;

and a second step of desalting: weighing the Yangshi 'one-knife-seed' radish subjected to the primary desalting procedure again, adding clear water with the weight 2 times that of the radish for soaking and desalting, and adding 0.02% of sodium metabisulfite for color protection treatment; the soaking time is generally more than 8 hours, and the salinity of the radish is measured by an optical salinity meter to be 3 degrees.

(4) And first sugaring:

hanging the drained salt dehydrated Shaoshan' one-cut radish seeds in water for one hour, weighing, and adding 20% white granulated sugar for sugaring for 24 hours;

(5) boiling the radish in high-temperature water to remove radish flavor:

adding clear water into the Shaoshan 'one-knife-breed' radish subjected to primary sugaring and salted dehydration, placing the radish in a jacketed pan, boiling the radish for about 5 minutes, stopping heating, and naturally cooling to about 30 ℃ for later use.

(6) And second sugaring:

adding the ingredients of the fruity/antiseptic additive, 40% of white granulated sugar and 10% of preserved fruit syrup into the salted and dehydrated Shaoshan 'daikon' radish at the temperature of about 30 ℃ for second sugaring. The sugaring time is kept for more than 3 days.

(7) And low-temperature baking: and (3) draining sugaring liquid from the sugared Shaoshan 'knife-cut radish dehydrated by the salt, and putting the sugared Shaoshan' knife-cut radish into a drying box with a fan to dry. The method comprises the following steps of (1) using a Lechuang dried fruit machine in a laboratory, setting the temperature to be 45 ℃, setting the time to be 4 hours to be the first drying, and measuring the moisture retention rate to be 23%; and taking out the mixture after the first drying is finished, cooling the mixture, standing the mixture for one day in a normal state, and then drying and dehydrating the mixture for the second time. The temperature of the Happy fruit drier is set to be 40 ℃, the set time is 1.5 hours, and the moisture retention rate after cooling is measured to be 15%. Placing into food-grade film bag, tying, standing, and storing for 2 days.

(8) And sprinkling fruit powder: transferring sugar-soaked salted dehydrated Shaoshan 'knife-planted' radish stored for 3 days to a 10 ten thousand grade clean workshop, taking out from a film bag, sprinkling the prepared fruit freeze-dried powder, and stirring uniformly.

(9) And packaging: the packaging form is selected according to the requirement, and the packaging form can be in a non-vacuum state.

(10) And boxing and warehousing.

The method provided by the invention is not only suitable for Xiaoshan one-knife-cropping radishes, but also suitable for common radishes, as shown in example 2.

Example 2

(1) and material lifting: and taking out the salt-dehydrated radish from the cellar environment with salinity of 20 ℃.

(2) And finishing and slitting: trimming salted and dehydrated radish, removing root hairs and flower spots, and then cutting into strips or into other product phases required by other processes according to requirements.

(3) And soaking and desalting:

first-step desalting: weighing the cut salt-dehydrated radish, adding clear water with the weight 2 times that of the radish, soaking for desalting, and draining the dried radish after 6 hours;

and a second step of desalting: weighing the salt-dehydrated radish subjected to the first desalting procedure again, adding clear water with the weight 2 times that of the radish for soaking and desalting, and simultaneously adding 0.02% of sodium metabisulfite for color protection treatment; the soaking time is generally more than 8 hours, and the salinity of the radish is measured by an optical salinity meter to be 3 degrees.

(4) And first sugaring:

hanging the drained salt dehydrated radish with water for one hour, weighing, and adding 20% white granulated sugar for sugaring for 24 hours;

(5) boiling the radish in high-temperature water to remove radish flavor:

adding clear water into the salted and dehydrated radish subjected to primary sugaring, placing the radish in a jacketed pan, boiling the radish for about 5 minutes, stopping heating, and naturally cooling to about 30 ℃ for later use.

(6) And second sugaring:

adding the auxiliary materials of the fruity/antiseptic additive, 40% of white granulated sugar and 10% of preserved fruit syrup into the salted and dehydrated radish at the temperature of about 30 ℃ for second sugaring. The sugaring time is kept for more than 3 days.

(7) And low-temperature baking: and draining the sugared salt-dehydrated radish to obtain sugared liquid, and drying in a drying box with a fan. The method comprises the following steps of (1) using a Lechuang dried fruit machine in a laboratory, setting the temperature to be 45 ℃, setting the time to be 4 hours to be the first drying, and measuring the moisture retention rate to be 23%; and taking out the mixture after the first drying is finished, cooling the mixture, standing the mixture for one day in a normal state, and then drying and dehydrating the mixture for the second time. The temperature of the Happy fruit drier is set to be 40 ℃, the set time is 1.5 hours, and the moisture retention rate after cooling is measured to be 15%. Placing into food-grade film bag, tying, standing, and storing for 3 days.

(8) And sprinkling fruit powder: transferring the preserved 3-day sugared salted dehydrated radish to a 10 ten thousand grade clean workshop, taking out from the film bag, spreading the prepared fruit lyophilized powder, and stirring.

(10) And boxing and warehousing.

Example 3

(3) And soaking and desalting:

first-step desalting: weighing the cut salt-dehydrated radish, adding clear water with the weight 3 times that of the radish, soaking for desalting, and draining the dried radish after 8 hours;

and a second step of desalting: weighing the salt-dehydrated radish subjected to the primary desalting procedure again, adding clear water with the weight 2 times that of the radish for soaking and desalting, and simultaneously adding 0.01% of sodium metabisulfite for color protection treatment; the soaking time is generally more than 8 hours, and the salinity of the radish is measured by an optical salinity meter to be 3 degrees.

(4) And first sugaring:

draining the drained salt dehydrated radish for one hour, weighing, adding 25% of white granulated sugar, and sugaring for 36 hours;

(5) boiling the radish in high-temperature water to remove radish flavor:

(6) And second sugaring:

adding the auxiliary materials of the fruity/antiseptic additive, 45 percent of white granulated sugar and 15 percent of preserved fruit syrup into the salted and dehydrated radish at the temperature of about 30 ℃ for second sugaring. The sugaring time is kept for more than 3 days.

(7) And low-temperature baking: and draining the sugared salt-dehydrated radish to obtain sugared liquid, and drying in a drying box with a fan. The method comprises the following steps of (1) using a Lechuang dried fruit machine in a laboratory, setting the temperature to be 42 ℃, setting the time to be 5 hours to be the first drying, and measuring the moisture retention rate to be 21%; and taking out the mixture after the first drying is finished, cooling the mixture, standing the mixture for one day in a normal state, and then drying and dehydrating the mixture for the second time. The temperature of the Happy fruit drier is set to be 41 ℃, the set time is 2 hours, and the moisture retention rate after cooling is measured to be 15%. Placing into food-grade film bag, tying, standing, and storing for 3 days.

(10) And boxing and warehousing.

While particular embodiments of the present invention have been illustrated and described, it will be appreciated that the above embodiments are merely illustrative of the technical solution of the present invention and are not restrictive; those of ordinary skill in the art will understand that: modifications may be made to the above-described embodiments, or equivalents may be substituted for some or all of the features thereof without departing from the spirit and scope of the present invention; the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention; it is therefore intended to cover in the appended claims all such alternatives and modifications that are within the scope of the invention.

Claims

1. The preparation method of the dried radish fruits is characterized by comprising the following steps:

2. The method of claim 1, wherein in step (a), the water is present in an amount of 2-3 times the weight of the dried radish.

3. The method for preparing dried radish pulp according to claim 1, wherein in the step (b), the addition amount of the sodium metabisulfite is 0.01-0.02% of the sum of the mass of the radish and the water;

preferably, the time for the second desalting is 8 hours or more.

4. The method of claim 1, wherein in step (d), the water is boiled for 5-8 minutes and then naturally cooled to 25-30 ℃ for use.

5. The method of claim 1, wherein the second sugaring step (d) is carried out for a period of time greater than 3 days.

6. The method for preparing dried radish pulp according to claim 1, wherein in the step (d), preservatives, essences and fruit juice are added in the second sugaring process.

7. The method for preparing dried radish pulp according to claim 1, wherein in the step (d), the preservative is added in an amount of 0.1-0.2% by mass of the radish;

preferably, the preservative comprises phosphate and sodium benzoate.

8. The method of claim 1, wherein the juice is added in an amount of 5-10% by weight of the dried radish in step (d).

9. The method of claim 1, wherein in step (f), the dried radish comprises;

10. Dried radish slices prepared by the method according to any one of claims 1 to 9.