CN103932130A - Production process for soy-preserved radish - Google Patents
Production process for soy-preserved radish Download PDFInfo
- Publication number
- CN103932130A CN103932130A CN201410130231.4A CN201410130231A CN103932130A CN 103932130 A CN103932130 A CN 103932130A CN 201410130231 A CN201410130231 A CN 201410130231A CN 103932130 A CN103932130 A CN 103932130A
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- CN
- China
- Prior art keywords
- radish
- glutinous rice
- soy
- airing
- alms bowl
- Prior art date
- 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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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a production process for soy-preserved radish. The process comprises the following steps: putting salted radishes prepared in advance and glutinous rice leaven into a ceramic bowl according to a certain proportion and evenly stirring; putting in a bleachery for airing; containing the aired salted radish covered by the glutinous rice leaven by using a food plastic bag or a porcelain jar after airing is ended, and sealing, drying and storing at normal temperature; and after a layer of thick enzyme sugar grows on the surface of the salted radish after 10-15 days, packaging the salted radish. The soy-preserved radish prepared by the process are strip-shaped or block-shaped, and are brown in color; a small amount of salt frost (enzyme sugar) is formed on the external part, and the soy-preserved radish is mellow and delicious in taste, and high in nutritive value, and can be eaten as a dish eaten together with wine, an appetizer, or a dish eaten together with food.
Description
Technical field
The present invention relates to food processing field, more precisely relate to a kind of soy preserved radish technological process of production.
Background technology
In China, radish is a kind of very important food materials in people's daily life, the saying that just has " winter eats the radish summer and eats ginger, the health of ensuring public security throughout the year " among the people.Radish taste is sweet, pungent, cool in nature, has very important food therapy value, can clearing heat and promoting fluid, cooling blood and hemostasis, can help digest, preventing phlegm from forming and stopping coughing, the cool blood of hemostasis, and also there is the effect of invigorating the spleen.
In prior art, occurred multiple process of processing for radish, the present invention is exactly the technological process of production that a kind of soy preserved radish will be provided.
Summary of the invention
The technological process of production that the object of this invention is to provide a kind of soy preserved radish, the soy preserved radish of processing by this process, taste is pure and sweet, be of high nutritive value, and can make dish that goes with wine, appetizer, join food, and after packing is processed, storage life is long.
Technical scheme of the present invention is: a kind of soy preserved radish technological process of production, and raw material comprise radish, glutinous rice, edible salt, it is characterized in that comprising the following steps: (1) cleans radish, puts into container, then carries out salt marsh with edible salt, makes salty radish; (2) glutinous rice is carried out to boiling, then ferment, make glutinous rice koji; (3) with hot boiling water, scald all over ceramic alms bowl, in alms bowl, put into the pickled radiss that step (1) makes, the glutinous rice koji that step (2) is made, stir, make glutinous rice koji cover salty radish; (4) the ceramic alms bowl of glutinous rice koji splendid attire being stirred and salty radish is placed on threshing ground, protection against rodents Flyproof hood on cover, and sauce shines 5-7 days, can not add water midway, carries out anti-pouring work.(5), after radish saucing, from ceramic alms bowl, pull yaw out and be placed on airing seat and carry out sun airing 3-5 days, and carry out anti-pouring work.(6) the good soy preserved radish of airing, with food plastic bag or Porcelain Jar normal temperature hermetically drying storage 10-15 days.The thick white sand of one deck (biology enzyme sugar) can be born in surface, and white sand is thicker, and quality is better, and the soy preserved radish after this step process can be used as pre-packed products.(7) according to packing kind, manually saucing is shone and meet the requirements of product and send into packing shop by pass-through box, start packing.
Further, before radish carries out salt marsh, by the radish bulk of cutting into inch strips, can make glutinous rice koji and salty radish bar stir.
Further, the salty radish of putting into ceramic alms bowl in step (3) is 5-6kg, and glutinous rice koji is 4-5kg.
Further, the thick white sand of one deck that in step (6), bear on radish surface is biology enzyme.
The soy preserved radish of making by above technological process, it is brown that color and luster becomes, and there is a little salt bloom outside, fragrance spray nose, free from extraneous odour, taste is pure and sweet, be of high nutritive value.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is described in further details.
Get 100 jin of fresh radish, clean up, the bulk of cutting into inch strips, then use edible salt salt marsh, make salty radish; Get 50 jin, glutinous rice, after boiling, ferment, make glutinous rice koji; Get respectively again 5kg salty radish, 4kg glutinous rice koji and put into the ceramic alms bowl through sterilization, stir, make glutinous rice koji cover salty radish completely, be placed on threshing ground, protection against rodents Flyproof hood on cover, sauce solarization 6 days, can not add water midway, and the rainy day is carried out anti-pouring work; After radish sauce shines, then pull yaw out and be placed on airing seat and carry out sun airing 4 days, airing is well afterwards with food plastic bag or Porcelain Jar normal temperature hermetically drying storage, after 13 days, the thick white sand of one deck (biology enzyme sugar) just can be born in salty radish surface, and white sand is thicker, and quality is better; After above operation, soy preserved radish just can be sent into packing shop by pass-through box, starts packing.Before radish carries out salt marsh, by the radish bulk of cutting into inch strips, can make glutinous rice koji and salty radish bar stir; The salty radish of putting into ceramic alms bowl in step (3) is 5-6kg, and glutinous rice koji is 4-5kg; The thick white sand of one deck that in step (6), bear on radish surface is biology enzyme.
The soy preserved radish of making by technological process disclosed in this invention, is shaped as strip and block, and it is brown that color is, and there is a little salt bloom (biology enzyme sugar) outside, and taste is pure and sweet, good to eat, is of high nutritive value, and can make dish that goes with wine, appetizer, join food.
Claims (4)
1. a soy preserved radish technological process of production, raw material comprise radish, glutinous rice, edible salt, it is characterized in that comprising the following steps:
(1) radish is cleaned, put into container, then carry out salt marsh with edible salt, make salty radish;
(2) glutinous rice is carried out to boiling, then ferment, make glutinous rice koji;
(3) with hot boiling water, scald all over ceramic alms bowl, in alms bowl, put into the pickled radiss that step (1) makes, the glutinous rice koji that step (2) is made, stir, make glutinous rice koji cover salty radish;
(4) the ceramic alms bowl of glutinous rice koji splendid attire being stirred and salty radish is placed on threshing ground, protection against rodents Flyproof hood on cover, and sauce shines 5-7 days, can not add water midway, and the rainy day is carried out anti-pouring work;
(5), after radish saucing, from ceramic alms bowl, pull yaw out and be placed on airing seat and carry out sun airing 3-5 days, and carry out anti-pouring work;
(6) the good radish of airing, with food plastic bag or Porcelain Jar normal temperature hermetically drying storage 10-15 days, the thick white sand of one deck can be born in surface;
(7) according to packing kind, manually saucing is shone and meet the requirements of product and send into packing shop by pass-through box, start packing.
2. a kind of soy preserved radish technological process of production according to claim 1, is characterized in that: the salty radish of putting into ceramic alms bowl in step (3) is 5-6kg, and glutinous rice koji is 4-5kg.
3. a kind of soy preserved radish technological process of production according to claim 1, is characterized in that: in step (1), radish is strip and block.
4. a kind of soy preserved radish technological process of production according to claim 1, is characterized in that: the thick white sand of one deck that in step (6), bear on radish surface is biology enzyme.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410130231.4A CN103932130A (en) | 2014-04-02 | 2014-04-02 | Production process for soy-preserved radish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410130231.4A CN103932130A (en) | 2014-04-02 | 2014-04-02 | Production process for soy-preserved radish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103932130A true CN103932130A (en) | 2014-07-23 |
Family
ID=51180216
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410130231.4A Pending CN103932130A (en) | 2014-04-02 | 2014-04-02 | Production process for soy-preserved radish |
Country Status (1)
| Country | Link |
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| CN (1) | CN103932130A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102640911A (en) * | 2012-05-29 | 2012-08-22 | 瓮安县渡江食品有限公司 | Production method of plate vegetable |
| CN103027263A (en) * | 2011-10-10 | 2013-04-10 | 张汉秋 | Method for producing pickled vegetable product |
| CN103070373A (en) * | 2011-10-26 | 2013-05-01 | 刘水燕 | Preparation method of sauced radish |
-
2014
- 2014-04-02 CN CN201410130231.4A patent/CN103932130A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103027263A (en) * | 2011-10-10 | 2013-04-10 | 张汉秋 | Method for producing pickled vegetable product |
| CN103070373A (en) * | 2011-10-26 | 2013-05-01 | 刘水燕 | Preparation method of sauced radish |
| CN102640911A (en) * | 2012-05-29 | 2012-08-22 | 瓮安县渡江食品有限公司 | Production method of plate vegetable |
Non-Patent Citations (2)
| Title |
|---|
| FINALJOE: "《http://www.baike.com/wikdoc/sp/qr/history/version.do?ver=1&hisiden=zBgNWX1leU,UdVUnsCAVZ,aWg》", 15 November 2009 * |
| 朱虹主编: "《走遍江西100县》", 31 December 2012 * |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140723 |