CN1451303A - Salted hot radish and producing process thereof - Google Patents
Salted hot radish and producing process thereof Download PDFInfo
- Publication number
- CN1451303A CN1451303A CN02111416A CN02111416A CN1451303A CN 1451303 A CN1451303 A CN 1451303A CN 02111416 A CN02111416 A CN 02111416A CN 02111416 A CN02111416 A CN 02111416A CN 1451303 A CN1451303 A CN 1451303A
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- China
- Prior art keywords
- radish
- section
- salt
- ginger
- orange skin
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Y02A40/948—
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
A salted radish is prepared from radish, hot pepper, ginger, table salt, garlic clove, gourmet powder, tangerin peel and spices powder. It is hot, crisp, sweet and fragrant.
Description
The present invention relates to a kind of radish and production technology thereof of pickling.
Radish is as a kind of popular food, with its tasty and refreshing, crisp sweet liking of common people that be subjected to deeply, the processing technology of radish is varied, is prevailing a kind of processing technology among the people and pickle radish, but existing to pickle radish also unsatisfactory owing to batching and its mouthfeel of reason of process aspect.
Purpose of the present invention just provides a kind of radish of pickling of holding one such as peppery, crisp, sweet, perfume (or spice).
Another object of the present invention just provides the production technology of above-mentioned radish.
Radish of the present invention is formulated by following raw materials according: (consumption is weight percentage)
Radish 50-80 capsicum 3-9 ginger 1-5
Salt 2-7 Semen Bulbus Allii 3-9 monosodium glutamate 0.2-0.7
Orange skin 5-15 five-spice powder 0.2-0.7.
Preferential prescription of the present invention is: (consumption is weight percentage)
Radish 60-70 capsicum 4-8 ginger 2-4
Salt 3-6 Semen Bulbus Allii 5-8 monosodium glutamate 0.3-0.6
Orange skin 8-13 face powder 0.3-0.6.
Optimum formula of the present invention is: (consumption is weight percentage)
Radish 67 capsicums 6.8 gingers 3.3
Salt 5.4 Semen Bulbus Alliis 6.7 monosodium glutamates 0.4
Orange skin 10 five-spice powders 0.4.
Production technology of the present invention is as follows:
1, selected radish: its diameter of the radish of selecting for use is more than 1 cun.
2, clean: the mud on the radish water flush away surface of select.
3, dry: with wash clean radish be placed under the sun and shone 3-4 days.
4, segment: whole radish crosscut is become one section one section, and every section length is 1-2 cun.
5, otch: the perpendicular direction in the surface of every section radish has been cut several edges of a knife.
6, raw materials such as ginger, Semen Bulbus Allii, orange skin, capsicum being cut into same salt behind the filament, monosodium glutamate, five-spice powder etc. mixes and makes batching.
7, ready-made batching being pressed in the edge of a knife of radish section surface, doing the taste that makes radish can fully absorb batching like this, is edible after the week.
Claims (4)
1, a kind of salted hot radish is characterized in that the raw material that is weight percentage by following consumption is formulated:
Radish 50-80 capsicum 3-9 ginger 1-5
Salt 2-7 Semen Bulbus Allii 3-9 monosodium glutamate 0.2-0.7
Orange skin 5-15 five-spice powder 0.2-0.7.
2, a kind of salted hot radish according to claim 1, wherein the weight proportion of each raw material is:
Radish 60-70 capsicum 4-8 ginger 2-4
Salt 3-5 Semen Bulbus Allii 5-8 monosodium glutamate 0.3-0.6
Orange skin 8-13 five-spice powder 0.3-0.6.
3, a kind of salted hot radish according to claim 1, wherein the weight proportion of each raw material is:
Radish 67 capsicums 6.8 gingers 3.3
Salt 5.4 Semen Bulbus Alliis 6.7 monosodium glutamates 0.4
Orange skin 10 five-spice powders 0.4.
4, claim 1,2,3 arbitrary described salted hot radish, its production technology is as follows:
(1), selected radish: its diameter of the radish of selecting for use is more than 1 cun,
(2), clean: with the mud on the radish water flush away surface of select,
(3), dry: with wash clean radish be placed under the sun and shone 3-4 days,
(4), segment: whole radish crosscut is become one section one section, and every section length is 1-2 cun,
(5), otch: the perpendicular direction in the surface of every section radish has been cut several edges of a knife,
(6), raw materials such as ginger, Semen Bulbus Allii, orange skin, capsicum are cut into same salt behind the filament, monosodium glutamate, five-spice powder etc. mix and make batching,
(7), ready-made batching is pressed in the edge of a knife of radish section surface, be edible after the week.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN02111416A CN1451303A (en) | 2002-04-15 | 2002-04-15 | Salted hot radish and producing process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN02111416A CN1451303A (en) | 2002-04-15 | 2002-04-15 | Salted hot radish and producing process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1451303A true CN1451303A (en) | 2003-10-29 |
Family
ID=29220884
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN02111416A Pending CN1451303A (en) | 2002-04-15 | 2002-04-15 | Salted hot radish and producing process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1451303A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100393236C (en) * | 2005-08-03 | 2008-06-11 | 英石峰 | Salted vegetable and its preparing method |
| CN1899103B (en) * | 2006-07-27 | 2010-06-09 | 河南科技大学 | Method for processing rhizoma gastrodiae salted vegetable and the products |
| CN101263884B (en) * | 2008-04-28 | 2011-03-23 | 姚刚 | Method for making sauce pickling radish skin and sauce pickled radish skin |
| CN103169043A (en) * | 2011-12-21 | 2013-06-26 | 吴舒克 | Manufacturing method of carrot sour pickles |
| CN103549335A (en) * | 2013-11-04 | 2014-02-05 | 刘伟 | Production method of preserved radish strips with thick chilli sauce |
| 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 |
-
2002
- 2002-04-15 CN CN02111416A patent/CN1451303A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100393236C (en) * | 2005-08-03 | 2008-06-11 | 英石峰 | Salted vegetable and its preparing method |
| CN1899103B (en) * | 2006-07-27 | 2010-06-09 | 河南科技大学 | Method for processing rhizoma gastrodiae salted vegetable and the products |
| CN101263884B (en) * | 2008-04-28 | 2011-03-23 | 姚刚 | Method for making sauce pickling radish skin and sauce pickled radish skin |
| CN103169043A (en) * | 2011-12-21 | 2013-06-26 | 吴舒克 | Manufacturing method of carrot sour pickles |
| CN103549335A (en) * | 2013-11-04 | 2014-02-05 | 刘伟 | Production method of preserved radish strips with thick chilli sauce |
| 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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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |