First, the choice of materials used fine skin, white, crisp, sweet, not hollow species, it is best to harvest from the autumn equinox until the beginning of the new white round radish. Cut away leaf stems and roots and wash them with clean water.
Second, fresh ingredients, 100 kg of radish, with salt 14 kg, 12.5 kg of soy sauce, sugar color 1.25 kg, 75 g of spices, 12.5 g of saccharin, 120 g of MSG, 25 g of sodium benzoate, 12 kg of clear water.
Third, pickles
1. Fresh marinated radishes will be washed into the tank or into the pool, the first time for every 100 kilograms of raw materials, add 6 kilograms of salt, a layer of radish sprinkle a layer of salt. The lower part of the general withdrawal of salt 20%, the middle 30%, the upper 50%. After salting, add cover and salt. After the radish sinks, lay bamboo curtains and press stones. It is usually marinated in the morning and pressed in the afternoon; marinated in the afternoon and pressed the next morning.
2. After pickling for 4 days, pickle the radish, drain it and re-salt. Add the remaining 8 kg of salt. The pickling method is the same as the initial pickling, but the cover salt must be left at 35%.
3. After turning over and pickling for 2 days, turn over the pot or turn the pool and turn the upper radish to the lower layer. The original hail will be poured in, and the bamboo curtains will be re-plated and the stones will be pressed so that the radish will be submerged to a depth of 6-7 cm to prevent mildew.
4. The slab of bran shall be preserved to ensure the quality of the brackish material. The cylinder surface or the surface of the pool shall not be dehalogenated if it is used within six months. If it is used after six months, the salinity of halogen must be up to 16 bpm.
Fourth, the finished product pickled marinated salted billet required smooth yellow or milky white, no mold, flowers and sediment and other impurities.
1. Cut the radish bran washed in the original brine, remove and drain, cut into 0.4cm thick kidney-shaped radish slices, require uniform thickness, pieces of skin, and remove the heart, heart, hollow radish sheet.
2. Press the brine and put the cut radish slices into the cold boiling water to wash them clean. Press the brine on the top of the press until it reaches 50%, so as to absorb the spiced soy sauce.
3. The frying color fry the fructose used for frying sugar into a pan to heat it and stir it while heating. Start with the fire, gradually using a small fire, until the sugar zoom, bright black color, while stirring stir, syrup hanging down when the ponytail-shaped and easy to break broken, add water, it is best to sprinkle water until the sugar and smoke disappeared after a large number add water. The amount of water to be added is moderate. The amount of fried sugar is 33 to 36 Baume, and the color is black and bright, and no coke bitterness is appropriate.
4. Preparation of spiced soy sauce will be proportional to the soy sauce, spices and add water into the pot after boiling, add with saccharin, monosodium glutamate, sugar, stir evenly, then away from the fire. After cooling, half of the ready-to-use sodium benzoate was added and stirred. The spiced soy sauce made by this method has a salty and sweet taste.
5. After the first soaking, the radish slices pressed off the brine are shaken and loosened and then put into a cylinder, and the spiced soy sauce is added proportionately, and the liquid is evenly absorbed.
6. Turn the cylinder to soak the next day and turn the radish slices into the empty cylinders. Place the spiced soy sauce on the radish slices evenly. Turn up the cylinders for 5 days.
7. Sze films will be spiced radishes from the soy sauce to remove and drain, placed on the reed, drying to 50% of the blank. Pay attention to diligent turning and prevent rain and pollution.
8. The second soaked sun-dried tablet will be sunburned five radish slices added to the original soaked soy sauce for a second soak, the cylinder once a day, 3 days after the cylinder from the sun to 40% of the blank.
9. The altar system seals the sun-smelling spiced radish slices into the cylinder overnight to make the finished product dry and wet. Then add the remaining half of the sodium benzoate, stir it evenly to prevent mildew, and tighten it when packing the altar. , seal to prevent spoilage.
Second, fresh ingredients, 100 kg of radish, with salt 14 kg, 12.5 kg of soy sauce, sugar color 1.25 kg, 75 g of spices, 12.5 g of saccharin, 120 g of MSG, 25 g of sodium benzoate, 12 kg of clear water.
Third, pickles
1. Fresh marinated radishes will be washed into the tank or into the pool, the first time for every 100 kilograms of raw materials, add 6 kilograms of salt, a layer of radish sprinkle a layer of salt. The lower part of the general withdrawal of salt 20%, the middle 30%, the upper 50%. After salting, add cover and salt. After the radish sinks, lay bamboo curtains and press stones. It is usually marinated in the morning and pressed in the afternoon; marinated in the afternoon and pressed the next morning.
2. After pickling for 4 days, pickle the radish, drain it and re-salt. Add the remaining 8 kg of salt. The pickling method is the same as the initial pickling, but the cover salt must be left at 35%.
3. After turning over and pickling for 2 days, turn over the pot or turn the pool and turn the upper radish to the lower layer. The original hail will be poured in, and the bamboo curtains will be re-plated and the stones will be pressed so that the radish will be submerged to a depth of 6-7 cm to prevent mildew.
4. The slab of bran shall be preserved to ensure the quality of the brackish material. The cylinder surface or the surface of the pool shall not be dehalogenated if it is used within six months. If it is used after six months, the salinity of halogen must be up to 16 bpm.
Fourth, the finished product pickled marinated salted billet required smooth yellow or milky white, no mold, flowers and sediment and other impurities.
1. Cut the radish bran washed in the original brine, remove and drain, cut into 0.4cm thick kidney-shaped radish slices, require uniform thickness, pieces of skin, and remove the heart, heart, hollow radish sheet.
2. Press the brine and put the cut radish slices into the cold boiling water to wash them clean. Press the brine on the top of the press until it reaches 50%, so as to absorb the spiced soy sauce.
3. The frying color fry the fructose used for frying sugar into a pan to heat it and stir it while heating. Start with the fire, gradually using a small fire, until the sugar zoom, bright black color, while stirring stir, syrup hanging down when the ponytail-shaped and easy to break broken, add water, it is best to sprinkle water until the sugar and smoke disappeared after a large number add water. The amount of water to be added is moderate. The amount of fried sugar is 33 to 36 Baume, and the color is black and bright, and no coke bitterness is appropriate.
4. Preparation of spiced soy sauce will be proportional to the soy sauce, spices and add water into the pot after boiling, add with saccharin, monosodium glutamate, sugar, stir evenly, then away from the fire. After cooling, half of the ready-to-use sodium benzoate was added and stirred. The spiced soy sauce made by this method has a salty and sweet taste.
5. After the first soaking, the radish slices pressed off the brine are shaken and loosened and then put into a cylinder, and the spiced soy sauce is added proportionately, and the liquid is evenly absorbed.
6. Turn the cylinder to soak the next day and turn the radish slices into the empty cylinders. Place the spiced soy sauce on the radish slices evenly. Turn up the cylinders for 5 days.
7. Sze films will be spiced radishes from the soy sauce to remove and drain, placed on the reed, drying to 50% of the blank. Pay attention to diligent turning and prevent rain and pollution.
8. The second soaked sun-dried tablet will be sunburned five radish slices added to the original soaked soy sauce for a second soak, the cylinder once a day, 3 days after the cylinder from the sun to 40% of the blank.
9. The altar system seals the sun-smelling spiced radish slices into the cylinder overnight to make the finished product dry and wet. Then add the remaining half of the sodium benzoate, stir it evenly to prevent mildew, and tighten it when packing the altar. , seal to prevent spoilage.
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