CN104000147A - Processing method of clay jar pickled radishes - Google Patents

Abstract

A processing method of clay jar pickled radishes comprises nine processes of material selecting and cleaning, peeling and dicing, hardening treatment, salting and infusing, jar sealed pickling, rinsing and desalting, seasoning pickling, jar sealed flavor pickling, and packaging and sterilization. The processing method of the clay jar pickled radishes has the advantages that pickling is conducted twice, first, salt water is used for sealed pickling, after 5-10 days, seasonings are used for pickling, thus nitrite generated by pickles can be effectively evacuated and dispelled after the fastigium, related substances and acid water in the seasonings and special sealing materials in the whole process are combined to lower the nitrite contained in the pickles to the lowest degree. Meanwhile, the salt dosage in the whole process is small, natural quality keeping materials are added in the seasonings, and the expiration date can not be shortened while the salt content of products is small. Accordingly, the produced radish pickles are bright in color, sour and sweet, tasty, aromatic in flavor, high in resilience, crisp and tender. Meanwhile, the salt content is small, the content of the nitrite is very low, and the quality of the pickles is greatly improved.

Description

A kind of processing method of native altar pickled radish

Technical field

The invention belongs to pickled vegetable processing method technical field, particularly a kind of processing method of native altar pickled radish.

Background technology

China is large agricultural country, and agricultural product kind is numerous, and output is large, and except a small amount of product is this season is edible, most of needs slowly eats after storage.Once storage mismanagement will degenerate, bring loss to grower, thereby generally can not after the edible agricultural product of this season are processed, preserve, to extend the shelf life, keep taste.

Radish is a kind of common agricultural product, and its taste is pungent, eats prepared food raw and all can.Radish, containing mustard oil, amylase and crude fibre, has the digestion of promotion, whets the appetite, and accelerate gastrointestinal is wriggled and relieving cough and reducing sputum effect, can treat or supplemental treatment various diseases, and be the good merchantable brand of dietotherapy.

For radish is preserved for a long time, generally radish is made to pickles.Along with present growth in the living standard, people also feel increasingly affectionate toward and eat pickled radish.Existing pickled radish is generally carry out brewed and obtain with salt solution and vinegar, and such pickles not only salt content are high, but also contain nitrite, and very unfavorable human body is in health.

The patent No. 2009102136202 has been announced a kind of radish deep processing method, the method is pickled at twice by radish, 90-110 hour for the first time, 90-110 days for the second time, then store, eluriate, cut, finally press dry moisture, then spice pack, can cause like this nutritional labeling in radish to run off in a large number.

The patent No. 2011100853123 has been announced a kind of method for preparing pickled carmine turnip, the method seals pickled 10-15 days by radish with salt, then desalination adds spice pack, and the pickles that this method is made easily produce than relatively large nitrite, are unfavorable for health.

Summary of the invention

Technical problem to be solved by this invention is: for the deficiencies in the prior art, provide that a kind of segmentation is pickled, the process of sealing completely, special seasoning, tender and crisp to produce a kind of lovely luster, sweet and sour taste, aromatic flavour, high resilience, mouthfeel, the pickled radish that while salt content is few and content of nitrite is extremely low.

For solving the problems of the technologies described above, the technical solution adopted in the present invention is a kind of processing method of native altar pickled radish, brewed by the cleaning of selecting materials, the stripping and slicing of peeling, cure process, salt marsh, envelope altar is pickled, rinsing desalination, taste substance are brewed, envelope altar salts taste down, the large operation of packaging sterilizing nine completes, and it is characterized in that concrete steps are as follows.

(1) the cleaning of selecting materials: the ternip of selecting the above mountain region of height above sea level 1600m to grow, selected shape rule, diameter are the fresh radish of 55-85mm, and by clean radish surface clean, taking-up drains.

(2) the stripping and slicing of peeling: by the radish excision two root after draining, peeling, remove variable color position, radish after peeling is cut into bulk of uniform size, then put into immediately 2-3 times of weight, contain blanching 6-8 minute in the boiling water of 0.1% citric acid, then pull out in the cold water of directly putting into 5-7 DEG C cooling.

(3) cure process: it is to soak 12-24 hour in 55-65 DEG C, the mass concentration lime aqueous solution that is 1.2% that radish block is put into 2-3 times of weight, temperature, then takes out and pulls out more cooling in the flowing cool water of directly putting into 5-7 DEG C and clean 30-40 minute.

(4) salt marsh is brewed: Tu Tan is cleaned, washes after 3-5 minute and drain with getting away having one's hair waved, then use ultraviolet ray sterilization bactericidal 30-40 minute; Then the saline solution that is 7-9% by concentration is poured Tu Tanzhong into, reinstalls radish block, and makes the salt solution liquid level in native altar exceed radish block 2cm.

(5) seal altar pickled: then seal native altar altar mouth with lotus leaf, outside is pasted 2 layers of mulberry paper again and tightened, the good thin bamboo strips used for weaving skeleton of mulberry paper upper bed rack, is finally tamping native altar altar mouth with sealing clay embedding lotus leaf, mulberry paper and thin bamboo strips used for weaving skeleton, seals pickled 5-10 days.

(6) rinsing desalination: the radish block after pickled is taken out in the cold boiling water that is placed on 3-5 times of weight portion and carries out rinsing desalination 5-7 hour.

(7) taste substance is brewed: Tu Tan is cleaned, washes after 3-5 minute and drain with getting away having one's hair waved, then use ultraviolet ray sterilization bactericidal 30-40 minute; Radish block after desalination is put into Tu Tanzhong, put one deck radish block and spread one deck spice, the weight ratio of radish block and spice is 100:8-12; And then pour sour water into, until the sour water liquid level in native altar exceeds radish block 2cm.

(8) seal the altar taste that salts down: then seal native altar altar mouth with lotus leaf, outside is pasted 2 layers of mulberry paper again and tightened, and the good thin bamboo strips used for weaving skeleton of mulberry paper upper bed rack is finally tamping native altar altar mouth with sealing clay embedding lotus leaf, mulberry paper and thin bamboo strips used for weaving skeleton, the sealing taste 20-30 days that salts down.

(9) packaging sterilizing: radish block is taken out together with spice, adds the cold boiling water of equivalent weight to pack into carry out in high-temperature resistance plastice bag vacuum packaging, then the lower sterilization of temperature of 100 DEG C 10 minutes, then take out cooling, inspection warehouse-in.

Described lotus leaf be by new lotus leaf put into boiling water pot scald boil 1 minute, pull out and drain rear preservation.

Described sealing clay is that kaolin is crushed into powder, and adds 5% zanthoxylum powder according to weight portion, then mixes white wine and mixes and stirs into thick mud, until can pinch out shape with hand.

Described spice is to adopt the material of following weight portion proportioning to mix to make: how 5 parts of 10 parts of 10 parts, Chinese prickly ash, 5 parts, pepper, anises, three, 7 parts of fennel seeds, 7 parts, cassia bark, 10 parts of rhizoma zingiberis, 5 parts of wrinkled giant hyssops, 10 parts, rock sugar, 5 parts of salt.

Described sour water is that the salt solution soaking last time is added to gained after the cold boiling water that 3-4 doubly measures according to weight portion.

After the invention has the beneficial effects as follows stripping and slicing, first in citric acid boiling water, carry out blanching, then carried out cure process, made that product color is bright-coloured, high resilience; Then carried out at twice pickled, first use salt water-stop pickled, after 5-10 days, use again taste substance pickled, the nitrite that pickles can be produced like this carried out later effectively evacuating and clearing up in its top phase, and in conjunction with the related substances in taste substance and sour water, and omnidistance special encapsulant, nitrite contained in pickles can be reduced to minimum level; Simultaneously omnidistance few and have cleaning by salt amount, make product low salinity, and in taste substance, added simultaneously appropriate Chinese prickly ash, three how with the natural antistaling material such as cassia bark, make product can not shorten the shelf-life in low salinity; Pickled radish lovely luster, sweet and sour taste, aromatic flavour, high resilience, the mouthfeel of producing are like this tender and crisp, and while salt content is few and content of nitrite is extremely low, has greatly improved the quality of pickles.

Detailed description of the invention

Below in conjunction with embodiment, the invention will be further described, and following examples are intended to illustrate the present invention instead of limitation of the invention further, should not limit the scope of the invention with this.

Embodiment 1.

On July 1st, 2013, first scientific research group of company selects the ternip of the above mountain region of height above sea level 1600m growth, and selected shape rule, diameter are at the fresh radish 1000kg of 55-85mm, and by clean radish surface clean, taking-up drains; Then by the radish excision two root after draining, peeling, removes variable color position, and the radish after peeling is cut into bulk of uniform size, then put into immediately 2000kg containing blanching in the boiling water of 0.1% citric acid 6 minutes, then pull out in the cold water of directly putting into 7 DEG C cooling; In the lime aqueous solution that radish block to be put into 2000kg temperature again and be 55-65 DEG C, mass concentration be 1.2%, soak 12 hours, then take out and pull out more cooling in the flowing cool water of directly putting into 7 DEG C and clean 30 minutes.

Tu Tan cleaned simultaneously, wash after 3 minutes and drain with getting away having one's hair waved, then use ultraviolet ray sterilization bactericidal 30 minutes; Then the saline solution that is 7% by concentration is poured Tu Tanzhong into, reinstalls radish block, and makes the salt solution liquid level in native altar exceed radish block 2cm; Then seal native altar altar mouth with lotus leaf, outside is pasted 2 layers of mulberry paper again and is tightened, and the good thin bamboo strips used for weaving skeleton of mulberry paper upper bed rack is finally tamping native altar altar mouth with sealing clay embedding lotus leaf, mulberry paper and thin bamboo strips used for weaving skeleton, seals pickled 5 days; Then the radish block after pickled is taken out in the cold boiling water that is placed on 3000kg and carries out rinsing desalination 5 hours.Wherein lotus leaf is new lotus leaf to be put into boiling water pot scald and boil 1 minute, pulls out after draining and keeps, and needs the used time to take out and uses; Wherein sealing clay is 100 mesh sieves that were crushed into powder after kaolin is dried, and gets 100kg and adds 5kg zanthoxylum powder again, then mixes white wine 55kg and mixes and stirs into thick mud, until dry wet and can pinch out shape with hand.

Then again Tu Tan cleaned, wash after 3 minutes and drain with getting away having one's hair waved, then use ultraviolet ray sterilization bactericidal 30 minutes; Radish block after desalination is put into Tu Tanzhong, put one deck radish block and spread one deck spice, often put 1000g radish block paving and spill 80g spice, until from altar mouth 15cm; And then pour sour water into, until the sour water liquid level in native altar exceeds radish block 2cm; Then seal native altar altar mouth with lotus leaf, outside is pasted 2 layers of mulberry paper again and is tightened, and the good thin bamboo strips used for weaving skeleton of mulberry paper upper bed rack is finally tamping native altar altar mouth with sealing clay embedding lotus leaf, mulberry paper and thin bamboo strips used for weaving skeleton, salt down taste 20 days of sealing; Wherein spice is to adopt the material of following weight portion proportioning to mix to make: how 5 parts of 10 parts of 10 parts, Chinese prickly ash, 5 parts, pepper, anises, three, 7 parts of fennel seeds, 7 parts, cassia bark, 10 parts of rhizoma zingiberis, 5 parts of wrinkled giant hyssops, 10 parts, rock sugar, 5 parts of salt; Wherein sour water is the salt solution soaking last time to be added to gained after the cold boiling water of 4 times of amounts according to weight portion.Finally radish block is taken out together with spice, add the cold boiling water of equivalent weight to pack into carry out in high-temperature resistance plastice bag vacuum packaging, then the lower sterilization of temperature of 100 DEG C 10 minutes, then take out coolingly, inspection warehouse-in, makes product soil altar of the present invention pickled radish.

Embodiment 2.

On October 15th, 2013, the ternip that scientific research group of company selects the above mountain region of height above sea level 1600m to grow, selected shape rule, diameter are at the fresh radish 2000kg of 55-85mm, and by clean radish surface clean, taking-up drains; Then by the radish excision two root after draining, peeling, removes variable color position, and the radish after peeling is cut into bulk of uniform size, then put into immediately 5000kg containing blanching in the boiling water of 0.1% citric acid 7 minutes, then pull out in the cold water of directly putting into 6 DEG C cooling; In the lime aqueous solution that radish block to be put into 5000kg, temperature again and be 55-65 DEG C, mass concentration be 1.2%, soak 18 hours, then take out and pull out more cooling in the flowing cool water of directly putting into 6 DEG C and clean 35 minutes.

Tu Tan cleaned simultaneously, wash after 4 minutes and drain with getting away having one's hair waved, then use ultraviolet ray sterilization bactericidal 35 minutes; Then the saline solution that is 8% by concentration is poured Tu Tanzhong into, reinstalls radish block, and makes the salt solution liquid level in native altar exceed radish block 2cm; Then seal native altar altar mouth with lotus leaf, outside is pasted 2 layers of mulberry paper again and is tightened, and the good thin bamboo strips used for weaving skeleton of mulberry paper upper bed rack is finally tamping native altar altar mouth with sealing clay embedding lotus leaf, mulberry paper and thin bamboo strips used for weaving skeleton, seals pickled 7.5 days; Then the radish block after pickled is taken out to be placed in the cold boiling water of 8000kg and carry out rinsing desalination 6 hours.Wherein lotus leaf is new lotus leaf to be put into boiling water pot scald and boil 1 minute, pulls out after draining and keeps, and needs the used time to take out and uses; Wherein sealing clay is 100 mesh sieves that were crushed into powder after kaolin is dried, and gets 200kg and adds 10kg zanthoxylum powder again, then mixes white wine 110kg and mixes and stirs into thick mud, until dry wet and can pinch out shape with hand.

Then again Tu Tan cleaned, wash after 4 minutes and drain with getting away having one's hair waved, then use ultraviolet ray sterilization bactericidal 35 minutes; Radish block after desalination is put into Tu Tanzhong, put one deck radish block and spread one deck spice, often put 1000g radish block paving and spill 100g spice, until from altar mouth 18cm; And then pour sour water into, until the sour water liquid level in native altar exceeds radish block 2cm; Then seal native altar altar mouth with lotus leaf, outside is pasted 2 layers of mulberry paper again and is tightened, and the good thin bamboo strips used for weaving skeleton of mulberry paper upper bed rack is finally tamping native altar altar mouth with sealing clay embedding lotus leaf, mulberry paper and thin bamboo strips used for weaving skeleton, salt down taste 25 days of sealing; Wherein spice is to adopt the material of following weight portion proportioning to mix to make: how 5 parts of 10 parts of 10 parts, Chinese prickly ash, 5 parts, pepper, anises, three, 7 parts of fennel seeds, 7 parts, cassia bark, 10 parts of rhizoma zingiberis, 5 parts of wrinkled giant hyssops, 10 parts, rock sugar, 5 parts of salt; Wherein sour water is the salt solution soaking last time to be added to gained after the cold boiling water of 3.5 times of amounts according to weight portion.Finally radish block is taken out together with spice, add the cold boiling water of equivalent weight to pack into carry out in high-temperature resistance plastice bag vacuum packaging, then the lower sterilization of temperature of 100 DEG C 10 minutes, then take out coolingly, inspection warehouse-in, makes product soil altar of the present invention pickled radish.

Embodiment 3.

On November 20th, 2013, the ternip that scientific research group of company selects the above mountain region of height above sea level 1600m to grow, selected shape rule, diameter are at the fresh radish 3000kg of 55-85mm, and by clean radish surface clean, taking-up drains; Then by the radish excision two root after draining, peeling, removes variable color position, and the radish after peeling is cut into bulk of uniform size, then put into immediately 9000kg containing blanching in the boiling water of 0.1% citric acid 8 minutes, then pull out in the cold water of directly putting into 5 DEG C cooling; In the lime aqueous solution that radish block to be put into 9000kg, temperature again and be 55-65 DEG C, mass concentration be 1.2%, soak 24 hours, then take out and pull out more cooling in the flowing cool water of directly putting into 5 DEG C and clean 40 minutes.

Tu Tan cleaned simultaneously, wash after 5 minutes and drain with getting away having one's hair waved, then use ultraviolet ray sterilization bactericidal 40 minutes; Then the saline solution that is 9% by concentration is poured Tu Tanzhong into, reinstalls radish block, and makes the salt solution liquid level in native altar exceed radish block 2cm; Then seal native altar altar mouth with lotus leaf, outside is pasted 2 layers of mulberry paper again and is tightened, and the good thin bamboo strips used for weaving skeleton of mulberry paper upper bed rack is finally tamping native altar altar mouth with sealing clay embedding lotus leaf, mulberry paper and thin bamboo strips used for weaving skeleton, seals pickled 10 days; Then the radish block after pickled is taken out to be placed in the cold boiling water of 10000kg and carry out rinsing desalination 7 hours.Wherein lotus leaf is new lotus leaf to be put into boiling water pot scald and boil 1 minute, pulls out after draining and keeps, and needs the used time to take out and uses; Wherein sealing clay is 100 mesh sieves that were crushed into powder after kaolin is dried, and gets 300kg and adds 15kg zanthoxylum powder again, then mixes white wine 165kg and mixes and stirs into thick mud, until dry wet and can pinch out shape with hand.

Then again Tu Tan cleaned, wash after 5 minutes and drain with getting away having one's hair waved, then use ultraviolet ray sterilization bactericidal 40 minutes; Radish block after desalination is put into Tu Tanzhong, put one deck radish block and spread one deck spice, often put 1000g radish block paving and spill 120g spice, until from altar mouth 15cm; And then pour sour water into, until the sour water liquid level in native altar exceeds radish block 2cm; Then seal native altar altar mouth with lotus leaf, outside is pasted 2 layers of mulberry paper again and is tightened, and the good thin bamboo strips used for weaving skeleton of mulberry paper upper bed rack is finally tamping native altar altar mouth with sealing clay embedding lotus leaf, mulberry paper and thin bamboo strips used for weaving skeleton, salt down taste 30 days of sealing; Wherein spice is to adopt the material of following weight portion proportioning to mix to make: how 5 parts of 10 parts of 10 parts, Chinese prickly ash, 5 parts, pepper, anises, three, 7 parts of fennel seeds, 7 parts, cassia bark, 10 parts of rhizoma zingiberis, 5 parts of wrinkled giant hyssops, 10 parts, rock sugar, 5 parts of salt; Wherein sour water is the salt solution soaking last time to be added to gained after the cold boiling water of 3 times of amounts according to weight portion.Finally radish block is taken out together with spice, add the cold boiling water of equivalent weight to pack into carry out in high-temperature resistance plastice bag vacuum packaging, then the lower sterilization of temperature of 100 DEG C 10 minutes, then take out coolingly, inspection warehouse-in, makes product soil altar of the present invention pickled radish.

Claims (1)

1. a processing method for native altar pickled radish, brewed by the cleaning of selecting materials, the stripping and slicing of peeling, cure process, salt marsh, envelope altar is pickled, rinsing desalination, taste substance are brewed, envelope altar salts taste down, the large operation of packaging sterilizing nine completes, and it is characterized in that concrete steps are as follows:

(1) the cleaning of selecting materials: the ternip of selecting the above mountain region of height above sea level 1600m to grow, selected shape rule, diameter are the fresh radish of 55-85mm, and by clean radish surface clean, taking-up drains;

(2) the stripping and slicing of peeling: by the radish excision two root after draining, peeling, remove variable color position, radish after peeling is cut into bulk of uniform size, then put into immediately 2-3 times of weight, contain blanching 6-8 minute in the boiling water of 0.1% citric acid, then pull out in the cold water of directly putting into 5-7 DEG C cooling;

(3) cure process: it is to soak 12-24 hour in 55-65 DEG C, the mass concentration lime aqueous solution that is 1.2% that radish block is put into 2-3 times of weight, temperature, then takes out and pulls out more cooling in the flowing cool water of directly putting into 5-7 DEG C and clean 30-40 minute;

(4) salt marsh is brewed: Tu Tan is cleaned, washes after 3-5 minute and drain with getting away having one's hair waved, then use ultraviolet ray sterilization bactericidal 30-40 minute; Then the saline solution that is 7-9% by concentration is poured Tu Tanzhong into, reinstalls radish block, and makes the salt solution liquid level in native altar exceed radish block 2cm;

(5) seal altar pickled: then seal native altar altar mouth with lotus leaf, outside is pasted 2 layers of mulberry paper again and tightened, the good thin bamboo strips used for weaving skeleton of mulberry paper upper bed rack, is finally tamping native altar altar mouth with sealing clay embedding lotus leaf, mulberry paper and thin bamboo strips used for weaving skeleton, seals pickled 5-10 days;

(6) rinsing desalination: the radish block after pickled is taken out in the cold boiling water that is placed on 3-5 times of weight portion and carries out rinsing desalination 5-7 hour;

(7) taste substance is brewed: Tu Tan is cleaned, washes after 3-5 minute and drain with getting away having one's hair waved, then use ultraviolet ray sterilization bactericidal 30-40 minute; Radish block after desalination is put into Tu Tanzhong, put one deck radish block and spread one deck spice, the weight ratio of radish block and spice is 100:8-12; And then pour sour water into, until the sour water liquid level in native altar exceeds radish block 2cm;

(8) seal the altar taste that salts down: then seal native altar altar mouth with lotus leaf, outside is pasted 2 layers of mulberry paper again and tightened, and the good thin bamboo strips used for weaving skeleton of mulberry paper upper bed rack is finally tamping native altar altar mouth with sealing clay embedding lotus leaf, mulberry paper and thin bamboo strips used for weaving skeleton, the sealing taste 20-30 days that salts down;

(9) packaging sterilizing: radish block is taken out together with spice, adds the cold boiling water of equivalent weight to pack into carry out in high-temperature resistance plastice bag vacuum packaging, then the lower sterilization of temperature of 100 DEG C 10 minutes, then take out cooling, inspection warehouse-in;

Described lotus leaf be by new lotus leaf put into boiling water pot scald boil 1 minute, pull out and drain rear preservation;

Described sealing clay is that kaolin is crushed into powder, and adds 5% zanthoxylum powder according to weight portion, then mixes white wine and mixes and stirs into thick mud, until can pinch out shape with hand;

Described spice is to adopt the material of following weight portion proportioning to mix to make: how 5 parts of 10 parts of 10 parts, Chinese prickly ash, 5 parts, pepper, anises, three, 7 parts of fennel seeds, 7 parts, cassia bark, 10 parts of rhizoma zingiberis, 5 parts of wrinkled giant hyssops, 10 parts, rock sugar, 5 parts of salt;

Described sour water is that the salt solution soaking last time is added to gained after the cold boiling water that 3-4 doubly measures according to weight portion.