Preparation of the flavoured dried rouge turnip

The research used fresh rouge turnip as raw material and combined with the processing methods of pickled vegetable and salted vegetable and used pepper, ginger and garlic to season. Study on best production process parameters and the best seasoning recipe of the dried rouge radish. The results showed that the best fermentation parameters were amount of turnip rouge 50%, amount of salt 8%, amount of salt pickle juice 20%, in these conditions, the senses score of fermented rouge radish was 93 points. The best dry process parameters were that the drying temperature was 60℃, the drying time was 3h, and blowing, in these conditions, the sensory score of dried rouge radish was 93 points. The best seasoning formulas were that amount of hot pepper was 0. 65%, amount of ginger was 0. 03%, amount of garlic was 0. 09%, amount of star anise was 0. 03%, amount of sesame seed was 0. 10%, amount of pepper was 0. 05% and amount of sugar was 0. 03%. The sensory score of dried rouge radish which was product in these conditions was 95 points. The dried rouge turnips were red roses and had their special aroma, were tasted crisp and smelt delicious.