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2. For the first time drying, put the cut radish strips on the drying area to dry. Pay attention not to stack too thick and flip once every 2 hours. When the weight of the radish stick is reduced by about 60%, the radish is put into a room for heat for one day.
3, for the first time salting is 3% to 4% of the weight of the raw material. The radish is salted and rubbed in a tub or shallow cylinder until it turns pale yellow, and it is transferred to a cylinder. The layers are pressed with a rod and the cylinder is tightly capped and marinated for 3 days. If there is oozing of juice, use spoon to go.
4. After drying for the first time, the dish after the first pickling will be air-dried for about 2 days in a cylinder and will be heat-dissipated in the room for 1 day, so that the weight will be reduced by 40%.
5, then marinate salt content as raw material weight 4%, according to the first pickling operation method, after rubbing the cylinder compaction, pickling time is 5 days.
6, the third drying to dry the marinated dishes to reduce weight by 20%.
7, the final marinated by 5% to 6% of the amount of salt, the same as the previous two kneading, loading cylinder, marinated 7 days later, that is, the finished product.
8. Store preserved radish strips. If stored in the original tank, lay a layer of 1.5 cm thick salt on the surface, spread a few layers of bamboo leaves, compact it with clean stones, and cover the cylinder head and nylon membrane. can. After the altar is put on the altar, store it in a cool, ventilated place and avoid sunlight, moisture or rain. The quality of the dish is golden in color. The body is soft and tender, moderately salty and light, without any heart and black bones. It smells sweet, has a sweet taste when chewed, and is slightly moist in the hand, but it is good if there is no juice.
9, avoid oil radish strips in the pickling process, all utensils avoid contaminated grease, otherwise, mold deterioration will occur.
Author: Shuikou Town Government, Xinyi City, Guangdong Province
Radish pickling technology
1. Fresh vegetables are sorted and selected. The radish is dense and body-shaped. The radish is removed. The leaves and roots are removed, washed, drained and cut into pieces of 10 to 12 cm in length and about 2 cm in width.