A METHOD FOR PREPARATION OF LOW SALTED RADISH HAVING REMARKABLE TEXTURE AND COLOUR

摘要

The present invention relates to a method for preparing high quality refrigerated low salt pickled radish having excellent texture and color, and more specifically, to a method for preparing refrigerated low salt pickled radish which does not include a desalting process, and the pickled radish produced by the method. A method for preparing high quality refrigerated low salt pickled radish having excellent texture and color according to the present invention is effective since the method is capable of reducing production cost, preventing microbial contamination caused by the desalting process and environmental contamination due to the microbial contamination, and providing pickled radish with high quality and stability by skipping the desalting process. A method for preparing refrigerated low salt pickled radish according to the present invention comprises: a step (a) of preparing radish; a step (b) of primarily salting radish at a temperature of 0 to 10°C and a salinity of 5 to 8%; a step (c) of salting the primarily salted radish at a temperature of 0 to 10°C and a salinity of 8 to 13%; and a step (d) of washing and cutting the secondly salted radish of the step (c).