CN1177453A - Method for making dried radish - Google Patents
Method for making dried radish Download PDFInfo
- Publication number
- CN1177453A CN1177453A CN96119147A CN96119147A CN1177453A CN 1177453 A CN1177453 A CN 1177453A CN 96119147 A CN96119147 A CN 96119147A CN 96119147 A CN96119147 A CN 96119147A CN 1177453 A CN1177453 A CN 1177453A
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- CN
- China
- Prior art keywords
- dried radish
- garlic
- radish
- chilli sauce
- thick chilli
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- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention relates to a method for preparing dried radish as flavouring vegetable. Said invented dried radish is made up by using 60-80% of dried radish, 6.0-13.5% of pepper sauce, 2.0-5.0% of garlic flakes, 1.5-2.5% of white sugar, 8.0-13.0% of edible oil and 0.5-13.5% of monosodium glutamate through a certain preparation process. Said product is good in colour, smell and taste, and can whet one's appetite.
Description
The present invention relates to the preparation method of a kind of food-processing method, particularly a kind of dried radish.
At present, be the food processing technology of raw material with the radish, generally be cut by washing, soak, operation such as fermentation, or by the sugaring operation, the former makes the pickles based food, the latter makes the dried meat based food.These processing methods have been enriched the food method that square-bottomed bamboo basket is foretold, and catered to the variation of people's tastes, but pickles based food taste are more salty, influences mouthfeel, and the dried meat based food is sweet excessively, and to the sensation that the people is got fed up, the time has been grown can influence its market.
Purpose of the present invention is to provide a kind of manufacture method of Yao Shi dried radish, radish is processed into a kind of food with new mouthfeel.
It is formulated that the present invention chooses fresh white radish, fresh chilli and seasoning matter, and the preparation method is as follows: method () is 1. done the cool one-tenth 25～45% of fresh white radish, is cut into desirable shape, and wash clean is through heat treated, and the back becomes dried radish; 2. with fresh pimiento wash clean, break into after the thick chilli sauce an amount of behind the airing with salt; 3. choose above-mentioned dried radish, thick chilli sauce and the big head of garlic, white sugar, edible oil, monosodium glutamate, salt is prepared by a certain percentage, each component percentages is as follows: dried radish 60～80%, thick chilli sauce 6.0～13.5% and the big head of garlic 2.0～5.0%, white sugar 1.5～2.5%, edible oil 8.0～13.0%, monosodium glutamate 0.5～13.5%; 4. garlic is broken into the millet piece; 5. will seal with bulk container after dried radish, white sugar, garlic, monosodium glutamate, the salt mixing and stirring; 6.2 adding thick chilli sauce and edible oil after 3 days mixes thoroughly once more and in time goes into the bottle encapsulation.Method (two) is 1. done the cool one-tenth 25～45% of fresh white radish, is cut into desirable shape, and wash clean is through heat treated, and the back becomes dried radish; 2. with fresh pimiento wash clean, break into after the thick chilli sauce an amount of behind the airing with salt; 3. choose above-mentioned dried radish, thick chilli sauce and the big head of garlic, white sugar, edible oil, monosodium glutamate, salt is prepared by a certain percentage, each component percentages is as follows: dried radish 60～80%, thick chilli sauce 6.0～13.5% and the big head of garlic 2.0～5.0%, white sugar 1.5～2.5%, edible oil 8.0～13.0%, monosodium glutamate 0.5～13.5%; 4. garlic is broken into the millet piece, put in the edible oil fried, elimination garlic slag again, edible oil substitutes; 5. will seal with bulk container after dried radish, white sugar, monosodium glutamate, the salt mixing and stirring; 6.2 adding thick chilli sauce and edible oil after 3 days mixes thoroughly in time to go into bottle or encapsulate with bag once more.
The present invention makes the De Shi dried radish, and color is various, can improve a poor appetite, and is a kind of comparatively ideal seasoning dish.
It is as follows specifically can to select materials: dried radish 1000 grams, thick chilli sauce 100 grams and the big head of garlic 50 grams, white sugar 25 grams, sesame oil 150 grams, monosodium glutamate 10 grams, salt 50 grams through above-mentioned technology preparation, can obtain finished product.
Claims (3)
1, a kind of manufacture method of dried radish is characterized in that 1. is dried with fresh white radish cold one-tenth 25～45%, is cut into desirable shape, and wash clean is through heat treated, and the back becomes dried radish; 2. with fresh pimiento wash clean, break into after the thick chilli sauce an amount of behind the airing with salt; 3. choose above-mentioned dried radish, thick chilli sauce and the big head of garlic, white sugar, edible oil, monosodium glutamate, salt is prepared by a certain percentage, each component percentages is as follows: dried radish 60～80%, thick chilli sauce 6.0～13.5% and the big head of garlic 2.0～5.0%, white sugar 1.5～2.5%, edible oil 8.0～13.0%, monosodium glutamate 0.5～13.5%; 4. garlic is broken into the millet piece; 5. will seal with bulk container after dried radish, white sugar, garlic, monosodium glutamate, the salt mixing and stirring; 6.2 adding thick chilli sauce and edible oil after 3 days mixes thoroughly once more and in time goes into the bottle encapsulation.
2, a kind of manufacture method of dried radish is characterized in that 1. is dried with fresh white radish cold one-tenth 25～45%, is cut into desirable shape, and wash clean is through heat treated, and the back becomes dried radish; 2. with fresh pimiento wash clean, break into after the thick chilli sauce an amount of behind the airing with salt; 3. choose above-mentioned dried radish, thick chilli sauce and the big head of garlic, white sugar, edible oil, monosodium glutamate, salt is prepared by a certain percentage, each component percentages is as follows: dried radish 60～80%, thick chilli sauce 6.0～13.5% and the big head of garlic 2.0～5.0%, white sugar 1.5～2.5%, edible oil 8.0～13.0%, monosodium glutamate 0.5～13.5%; 4. garlic is broken into the millet piece, put in the edible oil fried, elimination garlic slag again, edible oil substitutes; 5. will seal with bulk container after dried radish, white sugar, monosodium glutamate, the salt mixing and stirring; 6.2 adding thick chilli sauce and edible oil after 3 days mixes thoroughly in time to go into bottle or encapsulate with bag once more.
3, according to the manufacture method of claim 1 and 2 described dried radish, it is as follows to it is characterized in that specifically can selecting materials: dried radish 1000 grams, thick chilli sauce 100 grams and the big head of garlic 50 grams, white sugar 25 grams, sesame oil 150 grams, monosodium glutamate 10 grams, salt 50 grams.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96119147A CN1177453A (en) | 1996-09-20 | 1996-09-20 | Method for making dried radish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96119147A CN1177453A (en) | 1996-09-20 | 1996-09-20 | Method for making dried radish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1177453A true CN1177453A (en) | 1998-04-01 |
Family
ID=5125600
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN96119147A Pending CN1177453A (en) | 1996-09-20 | 1996-09-20 | Method for making dried radish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1177453A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1087912C (en) * | 1998-05-16 | 2002-07-24 | 昆明市金海莲水产食品厂 | Dried carrot product and its preparation method |
| CN101731545A (en) * | 2008-11-26 | 2010-06-16 | 孙宁振 | Method for making special spicy and hot dried turnips |
| CN102919782A (en) * | 2012-11-07 | 2013-02-13 | 高旭辉 | Spicy dried turnip and preparation method thereof |
| CN103005345A (en) * | 2012-11-16 | 2013-04-03 | 蚌埠市楠慧川味食品厂 | Blood enriching dried radish |
| CN103005341A (en) * | 2012-11-16 | 2013-04-03 | 蚌埠市楠慧川味食品厂 | Preparation method of compound sauced dices |
| CN103907867A (en) * | 2014-04-02 | 2014-07-09 | 浙江小二黑食品有限公司 | Preparation method of novel white turnip can |
-
1996
- 1996-09-20 CN CN96119147A patent/CN1177453A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1087912C (en) * | 1998-05-16 | 2002-07-24 | 昆明市金海莲水产食品厂 | Dried carrot product and its preparation method |
| CN101731545A (en) * | 2008-11-26 | 2010-06-16 | 孙宁振 | Method for making special spicy and hot dried turnips |
| CN102919782A (en) * | 2012-11-07 | 2013-02-13 | 高旭辉 | Spicy dried turnip and preparation method thereof |
| CN103005345A (en) * | 2012-11-16 | 2013-04-03 | 蚌埠市楠慧川味食品厂 | Blood enriching dried radish |
| CN103005341A (en) * | 2012-11-16 | 2013-04-03 | 蚌埠市楠慧川味食品厂 | Preparation method of compound sauced dices |
| CN103005341B (en) * | 2012-11-16 | 2015-01-28 | 蚌埠市楠慧川味食品厂 | Preparation method of compound sauced dices |
| CN103907867A (en) * | 2014-04-02 | 2014-07-09 | 浙江小二黑食品有限公司 | Preparation method of novel white turnip can |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |