| Pickled crisp radish peel,one of the most popular appetizer,fascinates our taste buds by its crispy,spicy and sour flavor.However,since each producer has his/her own idea of recipe in mind,the quality and flavor of this dish in the market differs on one hand;on the other hand,this difference would also cause that even though under the same manufacturer,there’s an instability of quality between different products,which gives challenge to the development of pickled crisp radish peel market.As for home manufacturers whose product,being a snack on the go,is sold in bulk,so there’s no package for pickled crisp radish peel at all;thus it can only be stored in the fridge which gives it a short shelf life so as to lose lots of loyal customers.This report,in order to facilitates the development of pickled crisp radish peel market,aims at the standardization of manufacturing;it creates a sensory evaluation system,provides better solutions to crisp protection,ensures product quality and clarifies the recipe to be used.Finally,in this report,a proper way of pasteurization is selected for home manufacturers allowing them to have guides when producing the pickled crisp radish peel.1.After comparing related research and utilizing the fuzzy two element contrast method along with expert advice decision,first find the indicators for the sensory evaluation system.Second,do priority ranking to those indicators by applying the fuzzy two element contrast method,then find the weight,value,sensory evaluation words of each indicator.Therefore the sensory evaluation system shall be constructed.The final score was 43 for taste,25 for chewiness,18 for odor and 14 for color.2.In the light of pre experiment result as well as salted radish peel increased making process,the research focused on the time and temperature of low-temperature blanching as well as the influence of added CaCl2concentration on the hardness of radish peel after single factor experiment.Moreover,the experiment managed to modify the condition for making salted radish increased which was: 20 min under the temperature of 55℃for low-temperature blanching,and the ideal concentration for added CaCl2is 0.15%.3.According to the pre experiment result and the recipe for Pickled crisp radish peel,under single factor experiment and orthogonal experiment,I was able to investigate the effect of sugar,salt,soy sauce,cooking,liquor,vinegar,chili pepper powder on Pickled crisp radish peel,and successfully modified the recipe: Every 100 g radish skin was added with sugar 10 g,soy sauce 9.0mL,vinegar 2.0mL,chili pepper powder 5g,liquor 2mL,salt 2.5g.4.The vacuum packaging of compound packaging bags was used to compare pasteurization and microwave sterilization of crisp radish peel.The optimum technological conditions were determined by observing the number of expanded bags for 10 days after incubation at constant temperature.Finally,the microwave sterilization method was selected through sensory evaluation.The microwave sterilization power is 700 watt and the sterilization time is 70 seconds. |
