CN1297211C

CN1297211C - Production method of plum juice infused radish

Info

Publication number: CN1297211C
Application number: CNB2005100270660A
Authority: CN
Inventors: 史益敏
Original assignee: Shanghai Jiaotong University
Current assignee: Shanghai Jiaotong University
Priority date: 2005-06-23
Filing date: 2005-06-23
Publication date: 2007-01-31
Anticipated expiration: 2025-06-23
Also published as: CN1701711A

Abstract

The present invention relates to a production method of radishes pickled in plum juice. The radishes pickled in the plum juice are made of radishes, greengage bittern, sugar, wine, etc. and the radishes are taken and cut into blocks with proper size; the salt content of the greengage bittern is modulated, and the sugar and the wine are added in the greengage bittern, the radish blocks are filled in a pickle jar, ingredients, such as ginger, garlic, dry red pepper fruit, etc., are added, the greengage bittern which is well compounded is injected to submerge the radish blocks, and the pickle jar is put in a shade position until the greengage bittern is mature. In the present invention, the greengage bittern is used for replacing table salt and vinegar to prepare soaking water, and is used for producing the radishes pickled in the plum juice, and all nutritional ingredients of the greengage bittern are used. The product has the characteristics of plum fragrance, crisp and tender taste, sweet and sour taste or sour and hot taste and palatability, and is a good product for promoting appetite and a good appetizer.

Description

The production method of plum juice infused radish

Technical field

The present invention relates to a kind of production method of plum juice infused radish; the comprehensive utilization technique that relates to a kind of fruit plum salt marsh liquid (plum halogen); use plum halogen, radish etc. as the main material production plum juice infused radish; belong to environmental protection and processing of farm products and comprehensive utilization, especially belong to the innoxious production technical field of garden stuff processing.

Background technology

Fruit such as plum, apricot is pickled salify embryo, the further fruit jelly series products such as preserved plum of processing again through preliminary working, is the leisure food that welcome by China people.In recent ten years, China's green plum output sharply increases, and not only its converted products preserved plum Isoquant heightens, and also has a large amount of salt embryo outlets.But the curing process of salt embryo produces a large amount of plum halogen, and it contains high concentration salt, multiple organic acid and mineral matter, and manufacturing enterprise to environment, has caused the serious environmental pollution as waste liquid row.

But plum halogen contains a large amount of nutritional labelings of plum, also has the bactericidal action of wide spectrum, and very high recovery and value are arranged.By using modernized large-scale treatment facility, can reclaim Main Ingredients and Appearances such as salt in the plum halogen and organic acid, but equipment funds have high input, specification requirement is tight, operating cost is high, at present, what China was engaged in that plum really processes all is medium-sized and small enterprises, all is difficult to bear on fund still is technology, manpower financial capacity.So the comprehensive utilization technique of exploitation plum halogen is comparatively feasible way.

Summary of the invention

The objective of the invention is to develop the comprehensive utilization technique of plum halogen, a kind of production method of plum juice infused radish is provided, production process makes plum halogen utilize fully as raw material, no longer produce problem of environmental pollution, the plum juice infused radish product that makes has Mei Xiang, tender and crisp, sweet acid or fragrant peppery, agreeable to the taste feature.

For realizing such purpose, dried radish with plum taste raw material of the present invention adopts radish (carrot, ternip, carrot), plum halogen, red (in vain) sugar, yellow (in vain) wine, ginger, garlic, chilli, Chinese prickly ash, fennel, pepper etc.Its manufacturing process is:

1, radish prune fibrous root, leaf, wash clean and drain well, by hand or cutting machine radish is cut into the stick of suitable size.It is two or again to cutting that general carrot and ternip are cut into that suitable big or small strip, carrot one cut open.The radish stick after the cutting in the airing of ventilation area without shade to being fading.

2, plum halogen is estimated salt content with B earlier after filtration then, adds water and regulates plum halogen content to 4～20%; Allocate in the ratio that adds brown sugar or 1～6 kilogram of white sugar, 0.5～4 kilogram of liquor, 0～4 kilogram of cooking wine in per 100 kilograms of plum halogen; Be equipped with 0～5 kilogram of chillis or chilli powder by 100 kilograms of radish raw materials again, each 1～2 kilogram in ginger, garlic, Chinese prickly ash, fennel, each 0.1～0.5 kilogram in pepper are standby.

3, go in the pickle jar preserved radish strip is packaged, add ginger, garlic, chilli or chilli powder, Chinese prickly ash, fennel, pepper etc. when being filled to half altar, continue to be filled to raw material then apart from 2～3 centimetres in altar mouth, with bamboo chip the radish block card is pushed down, inject deployed plum halogen immediately, must make plum halogen flood radish block.

4, saucer, altar lid alms bowl on the altar flap inject salt solution or clear water in tank, form the water seal mouth; Altar is placed on shady and cool place, opens the altar lid after 2 days, mend full plum halogen, continue the envelope altar, after 10 days winters, after 5 days summers, radish block infusion maturation.

The radish block of infusion maturation of the present invention can be distributed into inner wrapping with an amount of plum halogen, and can be as requested when packing suitably flavored again.The inner wrapping plum juice infused radish is through sterilization, but 4 ℃ of long preservation down.

Use the plum stew in soy sauce to be equipped with brew water in the technical process of the present invention, instead of table salt and vinegar are used to produce plum juice infused radish.Technical process has been utilized the whole nutritional labeling of plum halogen, and product has Mei Xiang, tender and crisp, sweet acid or vinegar-pepper, agreeable to the taste feature, is the good merchantable brand that whets the appetite, goes with rice or bread.

The specific embodiment

Below by specific embodiment technical scheme of the present invention is further described.

Embodiment 1

Get 50 kilograms of ternips prune fibrous root, leaf, wash clean, drain well are cut into the stick of suitable size, are placed on the airing of ventilation area without shade to being fading.After the filtration of plum halogen, estimate salt content with B, add water allotment plum halogen content to 4%; In 100 kilograms of plum halogen, add 1 kilogram of white sugar, 0.5 kilogram of liquor, 2 kilograms of cooking wine again; Prepare 2 kilograms of chillis, 1 kilogram in ginger, 1 kilogram in garlic, 0.1 kilogram in Chinese prickly ash, 0.1 kilogram in fennel, 0.1 kilogram in pepper simultaneously.Go in the pickle jar ternip is packaged, add chilli, ginger, garlic, Chinese prickly ash, fennel, pepper etc. when being filled to half altar, continue to be filled to raw material then, ternip piece card is pushed down with bamboo chip apart from about 2 centimetres in altar mouth, inject deployed plum halogen immediately, must make plum halogen flood the ternip piece.Saucer, altar lid alms bowl inject salt solution or clear water in tank on the altar flap, form the water seal mouth; Altar is placed on shady and cool place, opens the altar lid after 2 days, mend full plum halogen, after 10 days winters, after 5 days summers, ternip piece infusion maturation.The ternip piece of infusion maturation is distributed into inner wrapping with an amount of plum halogen.And can be as requested when packing suitably flavored again.The sterilization of inner wrapping plum juice bubble ternip, but 4 ℃ of following long preservation.

Embodiment 2

Get 100 kilograms of carrots prune fibrous root, leaf, wash clean, drain well are cut into the stick of suitable size, are placed on the airing of ventilation area without shade to being fading.After the filtration of plum halogen, estimate salt content with B, add water and transfer plum halogen content to 14%; In 100 kilograms of plum halogen, add 3 kilograms in brown sugar, 2 kilograms of liquor, 2 kilograms of cooking wine again; Prepare 1 kilogram in ginger, 1 kilogram in garlic, 0.5 kilogram in Chinese prickly ash, 0.5 kilogram in fennel, 0.5 kilogram in pepper simultaneously.Go in the pickle jar carrot is packaged, add ginger, garlic, Chinese prickly ash, fennel, pepper etc. when being filled to half altar, continue to be filled to raw material then, the radish block card is pushed down with bamboo chip apart from about 2 centimetres in altar mouth, inject deployed plum halogen immediately, must make plum halogen flood the carrot piece.Saucer, altar lid alms bowl inject salt solution or clear water in tank on the altar flap, form the water seal mouth; Altar is placed on shady and cool place, opens the altar lid after 2 days, mend full plum halogen, after 10 days winters, after 5 days summers, carrot piece infusion maturation.The carrot piece of infusion maturation is distributed into inner wrapping with an amount of plum halogen.And can be as requested when packing suitably flavored again.The sterilization of inner wrapping plum juice bubble carrot, but 4 ℃ of following long preservation.

Embodiment 3

Get 100 kilograms of carrots prune fibrous root, leaf, wash clean, drain well are cut into the stick of suitable size, in the airing of ventilation area without shade to being fading.After the filtration of plum halogen, estimate salt content with B, add water and regulate plum halogen content to 20%; In 100 kilograms of plum halogen, add 6 kilograms in brown sugar, 4 kilograms of liquor again; Prepare 1 kilogram in ginger, 1 kilogram in garlic, 5 kilograms of chillis, 0.1 kilogram in Chinese prickly ash, 0.1 kilogram in fennel, 0.1 kilogram in pepper simultaneously.Carrot block is packed in the pickle jar, add ginger, garlic, chilli, Chinese prickly ash, fennel, pepper etc. when being filled to half altar, continue to be filled to raw material then, the radish block card is pushed down with bamboo chip apart from about 2 centimetres in altar mouth, inject deployed plum halogen immediately, must make plum halogen flood carrot block.Saucer, altar lid alms bowl inject salt solution or clear water in tank on the altar flap, form the water seal mouth; Altar is placed on shady and cool place, opens the altar lid after 2 days, mend full plum halogen, after 10 days winters, after 5 days summers, carrot block infusion maturation.The carrot block of infusion maturation is distributed into inner wrapping with an amount of plum halogen.And can be as requested when packing suitably flavored again.The sterilization of inner wrapping plum juice bubble carrot, 4 ℃ of following long preservation.

Claims

1, a kind of production method of plum juice infused radish is characterized in that comprising the steps:

1) get radish prune fibrous root, leaf, be cut into stick after cleaning, airing is to being fading;

2) after the filtration of plum halogen, add water and regulate plum halogen content to 4～20%, allocate in the ratio that adds brown sugar or 1～6 kilogram of white sugar, 0.5～4 kilogram of liquor, 0～4 kilogram of cooking wine in per 100 kilograms of plum halogen again, and be equipped with 0～5 kilogram of chillis or chilli powder by 100 kilograms of radish raw materials, each 1～2 kilogram in ginger, garlic, Chinese prickly ash, fennel, each 0.1～0.5 kilogram in pepper are standby;

3) go in the pickle jar preserved radish strip is packaged, add ginger, garlic, chilli or chilli powder, Chinese prickly ash, fennel, pepper when being filled to half altar, continue dress altar 2～3 centimetres then, the radish block card is pushed down, inject deployed plum halogen and flood radish block with bamboo chip to raw material apart from the altar mouth;

4) behind the envelope altar, altar is placed on shady and cool place, opens the altar lid after 2 days, mend full plum halogen, continue the envelope altar; After 10 days winters, after 5 days summers, radish infusion maturation.

2, according to the production method of the plum juice infused radish of claim 1, it is characterized in that described radish is ternip, carrot or carrot.