| 摘要 |
PURPOSE: A method for manufacturing pickled radish is provided for excellent nutrition, texture and flavor of the radish by naturally drying raw radish with sea wind or by using a cryptomeria bucket to permeate the incense to the radish. CONSTITUTION: Raw radishes are washed with sea or subterranean water, and dried with sea wind. The dried radishes are preserved in a solution compounded with rice hulls, hot pepper seeds, tangerine peels and salt in a cryptomeria bucket for aging. The processes of washing, desalting and dehydrating are performed for the preserved radishes. The radishes are cut into proper size. The cut radishes are seasoned and primarily packaged for sterilizing, cooling and drying. The package is secondarily packaged again. |
