Spiced radish production

The best selection of spiced radish is nutritious, slender in shape, thin in white skin, and full of fresh white radish as raw material. Harvest time is best after frost, and the cortisol and inner heart contain less pungent odor, increased sugar content, and a sweet taste. The production method is as follows.

(1) material ratio. Fresh radish 100 kg ingredients are: salt 8-10 kg, 200 grams of alum, 14 grams of pepper powder, fennel, 56 grams, 42 grams of licorice, cinnamon 28 grams, 63 grams of cloves, a little sorghum liquor.

(2) cutting. The selected radish will be rooted, washed with water, and cut into long strips of 5-7 cm in length and 1.7 cm in width, spread into the marinated pot for two days and spread for marinating.

(3) marinated. When the tank is salted, put a layer of salt on the radish. In order to make the radish sticky, alum can be crushed into powder evenly. After the radish goes down, put bamboo on it and press it. The next day, the cylinder is inverted once. When the cylinder is inverted, it should be turned up and down to make the radish absorb salt evenly. After the cylinder is inverted, the stones should still be pressed.

(4) drying. The tank was marinated until the third day. The radish was removed and exposed for 3-5 days in the sun. The sun must be diligently turned over, and care should be taken to prevent rain and dust contamination. Generally dry to 60% or 70% dry.

(5) mix material altar. The pepper powder, cumin, licorice, cinnamon, and clove, all prepared in proportion, are mixed into five spice powders. After the dried radish is mixed with allspice, it is put on the altar and sealed. When setting up the altar, put a layer of dill on it, slightly sprinkle a little salt and sprinkle some sorghum liquor. Place the altar in a cool place, usually after 30-40 days.

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APIs Powder

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