The Technology of Crunchy Radish in Multi-flavor and Refreshing Sauce
In order to study the technology of pickled radish in soy sauce,the ingredients of pickled radish in soy sauce were studied and optimized by single factor experiment and orthogonal experiment with sugar,salt,vinegar,light soy sauce and liquor as the main material.The results showed that:In 100 g dehydrated radish,the condiment liquid ratio was 10 g white sugar,2 g salt,2 mL vinegar,8 mL light soy sauce,2 mL white wine and 5 g pepper.The obtained products are crisp and fresh,salty and sweet,moderate in sour and hot,and rich in aroma.
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