Color-protecting and crispiness-protecting method of salted radishes

• Main Authors: LIU QIAN, ZHANG MIN, SHAO XINGJIE, WANG YONGJUN, XU FENGMIN
• Format: Patent
• Language: Chinese; English
• Published: 01.10.2014
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a color-protecting and crispiness-protecting method of salted radishes, belonging to the field of food processing. The method mainly comprises the following steps: washing radishes, trimming the radishes with peels, slicing, dewatering, performing color and crispiness protection, sterilizing, canning, and soaking for salting. According to the method, the reasons for yellowing and crispiness losing of the salted radishes are studied, and a color-protecting agent consisting of ascorbic acid and waxberry polyphenol and a crispiness-protecting agent consisting of pectin and calcium lactate are adopted in a treatment process, so that the problems of color change and softening of the salted radishes are remarkably improved; an antibacterial agent consisting of potassium sorbate and nano zinc oxide is adopted, so that the growth of infectious microbe in the salted radishes can be effectively inhibited and the growth of lactic acid bacteria is controlled for preventing the salted radishes from