TW201519793A

TW201519793A - Method for producing a dried radish

Info

Publication number: TW201519793A
Application number: TW102143587A
Authority: TW
Inventors: Yan-Rong Xin
Original assignee: Kunming Junous Agrotech Co Ltd
Priority date: 2013-11-28
Filing date: 2013-11-28
Publication date: 2015-06-01
Also published as: HK1204870A1; CN104664289A

Abstract

The present invention provides a method for producing dried radish, comprising the steps of: (1) SEASONING STEP, first prepare radishes and salt in a ratio of 100:20 by their weights, rub the radishes with salt, less than 3% of total salt per time, until the radishes are soften and are seeping salt water, then place the radish in the salt water seeped under a heavy weight; repeat the seasoning step above until the radish are translucent; (2) DRYING STEP, dry the radish until salt crystals were precipitated and the radishes turned to be dried radishes which are in brown; (3) PRESERVING STEP, preserve the dried radish on a stack of hay in an urn, until the dried radishes turned into black.

Description

一種蘿蔔乾的製作方法 Method for making radish dried

本發明係有關於一種菜乾的製作方法，尤指一種蘿蔔乾的製作方法。 The invention relates to a method for preparing a dried vegetable, in particular to a method for preparing a dried radish.

一般而言，蘿蔔乾具有開胃消食、化痰祛積的效果，且含有豐富營養成分，像是葡萄糖、蛋白質、胡蘿蔔素、抗壞血酸物質，以及人體不可缺少的鈣、磷等礦物質，因此，大多作為燉湯、炒菜時的加味料與便當的小菜。 In general, dried radish has the effect of appetizing digestion, phlegm accumulation, and is rich in nutrients such as glucose, protein, carotene, ascorbic acid, and minerals such as calcium and phosphorus that are indispensable to the human body. As a stew, stir-fry, and a side dish.

而習知的蘿蔔乾製作方法，大多是將一預定量之新鮮蘿蔔依序經過加鹽醃漬、脫水，以及加入化學添加物等步驟來完成蘿蔔乾的製作，藉由添加化學添加物以達防腐、增味、添色的效果。而所添加的化學添加物有雙氧水等消毒殺菌劑，具有刺激腸黏膜以及致癌的風險；食用色素黃色4、5號等著色劑，雖可使食品呈現漂亮鮮豔的顏色，卻有引起人體過敏反應的風險；去水醋酸鈉等酸鹼調整劑，大多用以保持蘿蔔之水份，將醃漬的蘿蔔控制在微酸性，藉以抑制細菌的滋長，延長蘿蔔乾的保存期限，以及增加清脆口感，然而調整劑卻會殘留在人體內無法排出，導致癌症及畸胎等問題產生；另外反丁烯二酸一鈉、亞硝酸鈉、與對羥苯甲酸異丁酯等抗氧化劑，用以延長蘿蔔乾的保存期限，而此等抗氧化劑同樣具有致癌及人體不易代謝排出，導致肝、腎等器官損害的問題。因此製造出來的蘿蔔乾不僅無法有效保存其營養成分，食用後還會對人體造成不良的影響及傷害。 The conventional method for making dried radish mostly uses a predetermined amount of fresh radish to be salted, dehydrated, and added with chemical additives to complete the preparation of the radish, by adding a chemical additive to achieve corrosion protection. , the effect of adding flavor and adding color. The added chemical additives include disinfectant and other disinfectant such as hydrogen peroxide, which has the risk of stimulating intestinal mucosa and carcinogenicity; coloring agents such as food color yellow 4 and 5 can make the food appear beautiful and bright color, but cause allergic reactions in human body. Risks; acid and alkali regulators such as sodium acetate, mostly used to maintain the water of radish, control the pickled radish to be slightly acidic, thereby inhibiting the growth of bacteria, prolonging the shelf life of radish, and increasing the crisp taste. The regulator will remain in the human body and will not be discharged, leading to problems such as cancer and teratogenicity. In addition, antioxidants such as monosodium fumarate, sodium nitrite, and isobutyl p-hydroxybenzoate are used to extend the radish. Shelf life, and these antioxidants are also carcinogenic And the human body is not easy to be metabolically discharged, causing damage to organs such as liver and kidney. Therefore, the dried radish can not only effectively preserve its nutrients, but also cause adverse effects and damage to the human body after consumption.

因此，有必要提供一種可有效解決習知蘿蔔乾製作方法中，必須加入化學添加物對於人體有不良影響及傷害的缺點，同時，還能有效保存其豐富的營養成分，進而可得到在清火、利尿與止咳上效果較好的蘿蔔乾與蘿蔔乾粉末。 Therefore, it is necessary to provide a shortcoming that can effectively solve the problem that the chemical additives have adverse effects on the human body and damage in the conventional method for making dried radish, and at the same time, can effectively preserve its rich nutrients, and thus can be obtained in clear fire. Dried radish and dried radish powder with good effect on diuresis and cough.

因此為解決在習知蘿蔔乾的製作方法中，加入化學添加物而對人體有不良影響及傷害的缺點，以及能有效保存蘿蔔乾中的營養成分並提供在清火、利尿與止咳上效果較好的蘿蔔乾與蘿蔔乾粉末，故本發明提供一種蘿蔔乾的製作方法，其步驟包含：泡製，以每100公斤之一蘿蔔使用20公斤之食用鹽為一總鹽量，每次以不高於該總鹽量之3%之食用鹽搓揉該蘿蔔至表皮出水並軟化，以一重物重壓並泡製於該蘿蔔與食用鹽所析出之一混和液中，重複至該蘿蔔內部呈現透明；晾曬，將該蘿蔔晾曬至表面析出鹽結晶，並顯示黃棕色之一乾蘿蔔為止；以及保存，將黃棕色之該乾蘿蔔放置於堆有一乾草之老罈保存，即至通體黑色為止，即完成該蘿蔔乾的製作。 Therefore, in order to solve the shortcomings of adverse effects and injuries on the human body by adding chemical additives in the preparation method of the conventional radish, and to effectively preserve the nutrients in the dried radish and provide effects on clearing fire, diuresis and relieving cough The present invention provides a method for preparing dried radish, and the method comprises the steps of: brewing, using 20 kg of edible salt per 100 kg of radish as a total salt amount, each time not The edible salt is higher than 3% of the total salt. The radish is effluent to the epidermis and softened, and is pressed by a heavy object and infused into a mixture of the radish and the edible salt, and repeated to the inside of the radish. Transparent; air drying, drying the radish to the surface to precipitate salt crystals, and showing one of the yellow-brown radish; and preserving, placing the yellow-brown radish in an old altar with a hay, that is, until the whole body is black, ie Finish the production of the dried radish.

其中每次搓揉該蘿蔔的時間介於3至12分鐘。該重物之重量不重於該蘿蔔與該混和液相加之總重量。晾曬步驟所述之該乾蘿蔔之水分含量少於13%；保存步驟所述之該蘿蔔乾更可磨成50目之粉末後裝瓶保存，且該乾草為一曬乾之植物，該曬乾之植物為曬乾之稻草。 The time to lick the radish is between 3 and 12 minutes. The weight of the weight is not heavier than the total weight of the radish and the mixed liquid phase. The moisture content of the dried radish described in the drying step is less than 13%; the dried radish described in the preservation step can be further ground into a 50-mesh powder and stored in a bottle, and the hay is a dried plant, and the dried The plant is a dried straw.

將海拔1800m以上所種植的高原有機白蘿蔔，經過本發明的泡製、晾曬等步驟後，將曬好的黃棕色該乾蘿蔔進一步放入底部堆有一層該乾草之老罈保存，直至該乾蘿蔔呈現通體黑色為止，即完成該蘿蔔乾的製作。可知，本發明之該蘿蔔乾的製作方法，製作步驟中不使用化學添加物，因此食用後不會對人體產生不良的影響與傷害，還能有效保存其營養成分，進而可得到在清火、利尿與止咳上效果較好的該蘿蔔乾與該蘿蔔乾粉末。 The plateau organic white radish planted at an altitude of 1800 m or more is subjected to the steps of brewing, drying, and the like of the present invention, and the dried yellow radish is further placed in an old altar piled with a layer of the hay until the dry The radish is formed in a black body, that is, the radish is finished. It can be seen that the method for preparing the radish dried product of the present invention does not use a chemical additive in the production step, so that it does not adversely affect the human body after eating, and can effectively preserve the nutrient component thereof, thereby obtaining a fire in the fire. The dried radish and the dried radish powder have better effects on diuresis and cough.

S01‧‧‧清洗 S01‧‧‧ Cleaning

S02‧‧‧秤重 S02‧‧‧Weighing

S10‧‧‧泡製 S10‧‧‧Infusion

S11‧‧‧揉製 S11‧‧‧揉

S12‧‧‧重覆搓鹽及重壓數天 S12‧‧‧Repeating salt and heavy pressure for several days

S13‧‧‧擠壓 S13‧‧‧ Squeeze

S14‧‧‧確認已泡至透明 S14‧‧‧ confirmed that it has been bubbled to transparency

S20‧‧‧晾曬 S20‧‧‧ drying

S21‧‧‧確認乾蘿蔔呈黃棕色 S21‧‧‧Confirmed that the dried radish is yellowish brown

S30‧‧‧保存 S30‧‧‧Save

S31‧‧‧磨粉 S31‧‧‧Flour

第1圖為本發明一實施例之蘿蔔乾的製作方法之步驟流程圖。 Fig. 1 is a flow chart showing the steps of a method for preparing a dried radish according to an embodiment of the present invention.

第2圖為本發明一實施例之蘿蔔乾的製作方法之詳細步驟流程圖。 Fig. 2 is a flow chart showing the detailed steps of a method for making a dried radish according to an embodiment of the present invention.

有關本發明之特徵、實現與功效，配合圖式作最佳實施例詳細說明如下。 The features, implementation and efficacy of the present invention will be described in detail with reference to the drawings.

第1圖為本發明一實施例之蘿蔔乾的製作方法之步驟流程圖。一種蘿蔔乾的製作方法，其步驟包含：泡製步驟S10、晾曬步驟S20以及保存步驟S30。材料使用來自海拔1800m以上所種植之高原有機白蘿蔔，而在製作蘿蔔乾的前先去掉蘿蔔葉、蘿蔔鬚以及蘿蔔已變質的部分，並經由秤重確認重量，以便作為定量控制的參考依據。將處理秤重後的高原有機白蘿蔔，進行泡製步驟S10，以每100公斤之一蘿蔔使用20公斤之食用鹽為一總鹽量，每次以不高於總鹽量之3%之食用鹽搓揉蘿蔔至表皮出水並軟化，以一重物重壓並泡製於蘿蔔與食用鹽所析出之一混和液中，重複至蘿蔔內部呈現透明。進行晾曬步驟S20，將蘿蔔晾曬至表面析出鹽結晶，並顯示黃棕色之一乾蘿蔔為止，最後以保存步驟S30，將黃棕色的乾蘿蔔放置於堆有一乾草之老罈保存，直至乾蘿蔔呈現通體黑色為止，即完成蘿蔔乾的製作。 Fig. 1 is a flow chart showing the steps of a method for preparing a dried radish according to an embodiment of the present invention. A method for preparing a dried radish, the method comprising the steps of: a brewing step S10, a drying step S20, and a saving step S30. The material uses plateau organic white radish grown from above 1800m above sea level, and the radish leaves, radish must be removed and the radish has been degraded before making the dried radish, and the weight is confirmed by weighing to serve as a reference for quantitative control. The plateau organic white radish after weighing is processed, and the brewing step S10 is performed, and 20 kg of edible salt per 100 kg of radish is used as a total salt amount, and each time is not more than 3% of the total salt amount. The salted radish is hydrated to the epidermis and softened. It is pressed by a heavy object and infused in a mixture of radish and edible salt. Bu is internally transparent. The drying step S20 is carried out, the radish is air-dried to the surface to precipitate salt crystals, and one of the yellow-brown radishes is displayed. Finally, in the preservation step S30, the yellow-brown dried radish is placed in an old altar piled with hay until the dried radish is present. Black is finished, that is, the production of dried radish is completed.

重物之重量不重於蘿蔔與混和液相加之總重量。晾曬步驟S20所述之乾蘿蔔之水分含量少於13%。保存步驟S30所述之蘿蔔乾更可磨成50目之粉末後裝瓶保存，乾草為一曬乾之植物，曬乾之植物為曬乾之稻草。 The weight of the weight is not heavier than the total weight of the radish and mixed liquid phase. The moisture content of the dried radish described in the drying step S20 is less than 13%. The radish dried in the step S30 can be ground into a 50-mesh powder and stored in a bottle. The hay is a dried plant, and the dried plant is dried straw.

第2圖為本發明一實施例之蘿蔔乾的製作方法之詳細步驟流程圖。使用海拔1800m以上所種植的一高原有機白蘿蔔，先去掉蘿蔔葉、蘿蔔鬚以及蘿蔔已變質的部分，進行步驟S01，將處理後的蘿蔔清洗去除泥土；進行步驟S02，將清洗後的蘿蔔不經去皮、切塊程序，秤重確認重量；進行步驟S10，包含先以步驟S11，將不高於一總鹽量之食用鹽搓揉蘿蔔數次至表皮出水並軟化，其中總鹽量為每100公斤的蘿蔔使用20公斤的食用鹽，而每次搓揉時所用之食用鹽量與總鹽量之比例為不大於3%(每百公斤1.5~3公斤食用鹽)，每次搓揉時間介於3至12分鐘之間。搓揉後將蘿蔔放入缸內，接著以一重物重壓，且重物底部需完全蓋住蘿蔔表面，重壓後滲出食用鹽與蘿蔔析出之一混和液，並將蘿蔔泡製於此混和液中，進行步驟S12，重覆搓鹽及重壓數天，直至蘿蔔內部呈現透明即完成步驟S10，其中重物之重量不重於蘿蔔與混和液相加之總重量，使重物不沉入缸底中；或可繼而進行步驟S13與步驟S14，以一壓汁機擠壓蘿蔔15分鐘後搓鹽放入一器皿中，壓出的鹽水倒入器皿中與蘿蔔一起泡製，直至確認蘿蔔內部已呈現透明，否則繼續泡製；進行步驟S20將內部已呈現透明的蘿蔔取出平舖於竹蓆上曝曬3至5個月，晾曬至蘿蔔表面析出鹽結晶，當蘿蔔水分含量為10%至13%時，會呈現微軟狀態並進行步驟S21，確認乾蘿蔔是否呈現黃棕色為止。最後進行步驟S30，將黃棕色之乾蘿蔔放入底部堆有一層乾稻草之老罈保存，罈口以水密封，放於通風乾燥處保存3至5年，即至通體黑色為止，即完成蘿蔔乾的製作。此時，可再進一步進行步驟S31，以打粉機將蘿蔔乾磨成50目之粉末後裝瓶入藥或製成調味料。 Fig. 2 is a flow chart showing the detailed steps of a method for making a dried radish according to an embodiment of the present invention. To use a plateau organic white radish planted at an altitude of 1800 m or above, first remove the radish leaves, radish whiskers, and the radish-degraded portion, proceed to step S01, and clean the treated radish to remove the soil; proceed to step S02, and the washed radish is not After the peeling and dicing procedure, the weight is confirmed by weighting; step S10 is performed, which comprises first step S11, and the edible salt radish not higher than a total salt amount is shed several times to the epidermis and softened, wherein the total salt amount is 20 kg of edible salt is used per 100 kg of radish, and the ratio of the amount of edible salt used to the total salt per sputum is not more than 3% (1.5 to 3 kg of edible salt per 100 kg). The time is between 3 and 12 minutes. After the mash, the radish is placed in the tank, and then the weight is pressed by a heavy object, and the bottom of the weight needs to completely cover the surface of the radish. After the heavy pressure, a mixture of the edible salt and the radish is exuded, and the radish is brewed into the mixture. In the liquid, proceed to step S12, repeating the strontium salt and pressing for several days until the interior of the radish is transparent, that is, completing step S10, wherein the weight of the weight is not heavier than the total weight of the radish and the mixed liquid phase, so that the weight does not sink. In the bottom of the cylinder; or step S13 and step S14 may be followed, and the radish is squeezed by a juicer for 15 minutes, and then the salt is poured into a vessel, and the pressed salt water is poured into the vessel and brewed with the radish until the radish is confirmed. Internally presented Now transparent, otherwise continue to brew; in step S20, the transparent radish inside is taken out and spread on the bamboo mat for 3 to 5 months, and dried to the surface of the radish to precipitate salt crystals, when the moisture content of the radish is 10% to 13% At the time, the Microsoft status is presented and step S21 is performed to confirm whether the dried radish is yellowish brown. Finally, in step S30, the yellow-brown radish is placed in an old altar piled with a layer of dry straw, and the mouth of the jar is sealed with water, and stored in a ventilated and dry place for 3 to 5 years, that is, until the whole body is black, that is, the radish is completed. Dry production. At this time, the step S31 may be further performed, and the radish is ground to a powder of 50 mesh by a powdering machine, and then bottled into a medicine or made into a seasoning.

其中泡製步驟S10，以不高於總鹽量之3%之食用鹽搓揉蘿蔔直至表皮出水軟化，每次實際使用之食用鹽量與泡製時間是依據當下材料、製作環境與溫度、溼度而調整，不以本發明所揭露之實施例為限。另外，本實施例之乾草為乾稻草，但並不以此為限。 In the brewing step S10, the edible salt radish is not more than 3% of the total salt amount until the effluent water softens, and the amount of the edible salt and the brewing time actually used are based on the current material, the production environment and the temperature, and the humidity. The adjustment is not limited to the embodiment disclosed in the present invention. In addition, the hay of the present embodiment is dry straw, but is not limited thereto.

本發明蘿蔔乾的製作方法，其步驟中不使用化學添加物，因此食用後不會對人體產生不良的影響與傷害，還能有效保存其營養成分，進而可得到在清火、利尿與止咳上效果較好的蘿蔔乾與蘿蔔乾粉末。 The method for preparing the dried radish of the present invention does not use chemical additives in the steps, so that it does not adversely affect the human body after eating, and can effectively preserve the nutrients thereof, thereby obtaining the fire, diuretic and antitussive. Dried radish and dried radish powder with better effect.

S10‧‧‧泡製 S10‧‧‧Infusion

S20‧‧‧晾曬 S20‧‧‧ drying

S30‧‧‧保存 S30‧‧‧Save

Claims

一種蘿蔔乾的製作方法，其步驟包含：泡製：以每100公斤之一蘿蔔使用20公斤之食用鹽為一總鹽量，每次以不高於該總鹽量之3%之食用鹽搓揉該蘿蔔至表皮出水並軟化，以一重物重壓並泡製於該蘿蔔與食用鹽所析出之一混和液中，重複至該蘿蔔內部呈現透明；晾曬：將該蘿蔔晾曬至表面析出鹽結晶，並顯示黃棕色之一乾蘿蔔為止；以及保存：將黃棕色之該乾蘿蔔放置於堆有一乾草之老罈保存，即至通體黑色為止，即完成該蘿蔔乾的製作。 A method for preparing dried radish, the method comprising the steps of: brewing: using 20 kg of edible salt per 100 kg of radish as a total salt amount, and each time having no more than 3% of the total salt amount of edible salt 搓The radish is hydrated to the epidermis and softened, and is pressed by a heavy object and infused into a mixture of the radish and the edible salt, and repeated until the inside of the radish is transparent; drying: drying the radish to the surface to precipitate salt crystals And display one of the yellow-brown radishes; and preserve: the yellow-brown radish is placed in an old altar with a hay, that is, until the whole body is black, that is, the radish is finished.

如請求項1所述之蘿蔔乾的製作方法，其中泡製步驟中每次搓揉該蘿蔔的時間介於3至12分鐘。 The method for producing radish dried according to claim 1, wherein the radish is licked each time for 3 to 12 minutes in the brewing step.

如請求項1所述之蘿蔔乾的製作方法，其中該重物之重量不重於該蘿蔔與該混和液相加之總重量。 The method for producing a dried radish according to claim 1, wherein the weight of the weight is not heavier than the total weight of the radish and the mixed liquid phase.

如請求項1所述之蘿蔔乾的製作方法，其中晾曬步驟所述之該乾蘿蔔之水分含量少於13%。 The method for preparing a dried radish according to claim 1, wherein the dried radish has a moisture content of less than 13%.

如請求項1所述之蘿蔔乾的製作方法，其中保存步驟所述之該蘿蔔乾更可磨成50目之粉末後裝瓶保存。 The method for preparing radish dried according to claim 1, wherein the radish dried according to the preservation step is further pulverized into a powder of 50 mesh and then stored in a bottle.

如請求項1所述之蘿蔔乾的製作方法，其中保存步驟所述之該乾草為一曬乾之植物。 The method for preparing a dried radish according to claim 1, wherein the hay described in the storing step is a dried plant.

如請求項6所述之蘿蔔乾的製作方法，其中保存步驟所述之該曬乾之植物為曬乾之稻草。 The method for preparing a dried radish according to claim 6, wherein the dried plant described in the storing step is dried straw.