Pickled radish strips(jiang luo bo tiao )

Method of pickled radish strips:

Raw materials for making sauce radish strips:

White radish, 5000g; refined salt, 100g; sauce, 1000g; sugar, 125g; prickly ash, Daliao, a little; shredded pepper, 25g;

Processing steps of pickled radish strips:

Peel the turnip, wash it with clean water, drain the water, and cut it into pieces.

Put the sauce, refined salt, sugar, Chinese prickly ash, seasoning and shredded chilli into the pot and bring to a boil. Pour into the pot and cool thoroughly. Then pour the sliced turnip into the jar, seal the mouth, and take it out for 2-4 days.

Characteristics of pickled radish strips:

It's crisp, tender and easy to make. It's a good food.

Pickled radish strips

Pickled radish strips are generally carried out before and after the winter solstice, and go through the three processes of "drying, salting and storing". Pickled radish is a kind of vegetable with unique flavor. It is rich in vitamin B, and its iron content is higher than other foods except Flammulina. It is featured by exquisite selection of materials, fine processing, golden color, delicious taste, rich aroma, crispness and tenderness.

Introduction to menu

[dish name] pickled radish strips [Characteristics] crisp, tender, easy to make, it is a good food.

[raw materials] white radish, 5000g; refined salt, 100g; sauce, 1000g; sugar, 125g; Zanthoxylum bungeanum, Daliao, a little; shredded pepper, 25g;

Production method

1. Cut off the remains of the top and root of the salty green radish, wipe it with a big eye eraser, or cut it into 1 cm thick strips with a knife. Soak in clean water for 4-5 hours, remove and press out 20% water.

2. Put the sauce, refined salt, sugar, Chinese prickly ash, seasoning and shredded chilli into the pot and bring to a boil. Pour them into the pot and cool them thoroughly. Then pour the sliced turnip into the jar, seal the mouth, and take it out for 2-4 days.

Raw material selection

The difference of fresh radish varieties and the appropriate harvest time directly affect the crispness, flavor and yield of dried radish. Therefore, it is necessary to select the radish varieties with crispness, freshness, appropriate maturity, compact and smooth texture and sweet taste when processing and pickling. The components of fresh radish will change after pickling. Therefore, it is necessary to create appropriate conditions in the pickling process, such as the amount of salt, temperature, moisture and pH value, so as to reduce the damage of nutrients and improve the nutritional value and quality of pickled radish strips. As soon as fresh radish is harvested, photosynthesis stops and dry matter can not be increased. Some of the substances accumulated in radish are gradually consumed by respiration, while others are transformed, transferred, decomposed and recombined under the catalysis of enzymes. Radish has no physiological dormancy period. If it is piled up for a long time, it will sprout and sprout when suitable conditions are met. In this way, water and nutrients in parenchyma tissue will be transferred to the growth point, resulting in chaff core. Due to the air drying, the transpiration is accelerated and the parenchyma is dehydrated. Excessive accumulation of radish, high temperature and mechanical damage will promote respiration, hydrolysis and nutrient consumption, and also promote bran core and germination. Bran core not only makes radish meat quality loss and sugar content decrease, but also makes radish tissue soft and flavor light, which reduces the quality of dried radish. Therefore, fresh radish must be processed and pickled in time. The pickling process of pickled radish strips mainly uses wind and sunlight to strengthen transpiration and dehydrate a large amount of radish, then uses the high osmotic pressure of salt to preserve pickled radish strips, and uses the fermentation of microorganisms to promote the decomposition of protein and a series of other biochemical functions to change and increase the flavor and quality of dried radish.

Pickled radish strip has a unique flavor of fresh, fragrant and sweet. Its aroma substances are mostly formed by the decomposition of protein. The protein in radish is gradually decomposed into various amino acids by the action of microorganism and protein hydrolase in the process of pickling and ripening, so as to produce fresh fragrance and sweet taste.

Forming aroma

The formation of the aroma of pickled radish is complex, which is mainly composed of external aroma and internal aroma. The external fragrance is mainly produced by adding spices. For example, the internal aroma of spiced pickled radish strips is mainly due to the certain aroma of amino acids in the pickled radish strips, the certain aroma of trace ethanol produced by slight alcohol fermentation, the aroma of esters produced by the reaction of alcohols with amino acids, and the aroma of esters produced by the reaction of acids with alcohols. Radish contains special human sinapine and volatile methyl mercaptan, which have a special bitter and spicy taste. In the process of pickled radish strips processing, some cells are broken due to cutting, kneading and turning the pot down. The glucosinolates in cells can be hydrolyzed by the glucosinolates enzyme, and the allyl mustard oil with special aroma and slightly pungent odor is produced. This change is very important in pickled radish strips The system is quite prominent. After more than half a month, due to the penetration of pickling solution and slight fermentation, the spicy flavor of pickled radish strips was basically eliminated, and a unique fresh flavor was produced, and the color gradually turned to tender yellow. At the same time, allyl mustard oil also has a strong antiseptic effect, which can maintain the quality of radish sauce and control the harm of microorganisms.

Form a sweet taste

At the same time, protease is the power to promote the conversion of protein into amino acids, and some amino acids are sweet. In the process of pickled radish strips, due to the sun exposure, the temperature is increased, and the amount of salt is reduced, which is conducive to the conversion of protein into amino acids. Adding an appropriate amount of sweeteners also gives the pickled radish strips sweet taste.

Keep tender and crisp

The tenderness and crispness of pickled radish strips are related problems. On the one hand, it depends on the amount of hemicellulose in the cell tissue of radish, that is, the tenderness of radish at harvest; on the other hand, it depends on the processing technology. The raw materials of pickled radish strips, such as round radish, 60 seed duck egg head white radish, long radish and white head Yidao radish, are all tender and crisp. The processing and pickling of radish mainly depend on the exposure and dehydration of fresh radish and the mastery of pickling technology. Drying and dehydration are the basic characteristics of processing Pickled radish strips. The moisture content of fresh radish was higher, and the dry matter content increased after drying and dehydration, while the moisture content decreased, which provided a material basis for the transformation of various nutrients in the processing and post ripening of pickled radish strips. Therefore, the dried and dehydrated pickled radish strips shrink naturally, the tissue cells are more compact, and the number of cells per unit volume is increased, so they can show embrittlement; on the other hand, the moisture content of tissue cells of dried pickled radish strips decreases, which shows that the cell structure is soft and elastic, and also reduces the loss of nutrients, The flavor of the product is increased. It is also one of the ways to increase the brittleness of pickled radish strips.

Salt action

Salt plays an important role in the pickling process of pickled radish strips. Salt solution has high osmotic pressure and is the simplest and most effective preservative in the pickling process of pickled radish strips. Most of the harmful bacteria are difficult to survive in high concentration salt. Salt plays an important role in salting pickled radish strips. It makes some microbial cells in pickled radish strips produce plasmolysis and die. It forms amino acid sodium salt with the amino acid decomposed by the protein contained in radish under the action of its hydrolase. It gives pickled radish strips fresh taste. The water-soluble substances in radish tissue overflow with water, which provides a basis for beneficial microbial activities Some bitter and viscous substances can be eliminated. Because the fermentation can still be carried out slowly, it has laid a good foundation for further improving the flavor and transparency of pickled radish strips. In the pickling process of pickled radish, the more the salt, the better. Too much salty and bitter, and cause waste; too little can not play a role in anti-corrosion. It is very important to control the amount of salt to improve the product quality and reduce the cost.

Cylinder turning

In the process of processing Pickled radish strips, there is the technology of turning tank and pool. Turning the pot and turning the pool in time is an important aspect to ensure the quality of pickled radish strips. Because when pickled radish strips are pickled, the salt adhering to the radish will contact with the radish body. Under the osmotic pressure of the salt solution, part of the water and some soluble substances in the pickled radish strips will seep out from the cells, increasing the nutrients necessary for fermentation in the pickled solution. At this stage, the lactic acid fermentation is vigorous. If the tank or pool is not turned over in time, the lactic acid fermentation will be excessive and excessive lactic acid will be produced. The pickled radish will become sour, and even the amino acids will be hydrolyzed or oxidized to produce lactic acid or succinic acid. At the same time, ammonia or CO2 and heat will be released, causing the pickled radish stick to produce peculiar smell. In addition, it is not easy to spread salt evenly when processing Pickled radish strips. Turning the tank and pool in time can accelerate the dissolution, adjust the uniform salt absorption of pickled radish strips, promote the balanced exchange of soluble substances between pickled radish strips and pickled radish strips. At the same time, it can discharge waste gas, disperse heat, reduce the temperature in the tank and pool, which is conducive to inhibiting the activities of harmful bacteria such as butyric acid bacteria It has antiseptic effect and ensures the quality of pickled radish. In a word, there is no sterilization treatment in the whole pickling process of pickled radish strips. The bacteria carrying rate in nature is quite high, and the types are very complex. However, due to the high osmotic pressure of salt, many harmful microorganisms are inhibited, while beneficial microorganisms are cultivated

Chinese PinYin : Jiang Luo Bo Tiao