Raphanus sativus, also known as Raphanus sativus, Raphanus sativus, Brassicaceae and Raphanus, is an annual and biennial herb. Radish is nutritious and can be eaten raw, fried, pickled and dried. Because radish contains amylase, raw food can help digestion, because it contains mustard oil, which has spicy oil and spicy taste. Roots and seeds contain radish seed essence, which has bactericidal effect. Radish has expectorant, antidiarrheal and diuretic effects. Seeds contain 39%-5% fat.
characteristics: radish has a straight root system, with the main root depth of 6 cm-18 cm, and the main root groups are distributed in the soil layer of 2 cm-45 cm. The fleshy root of radish is the storage organ of assimilation products, and the skin color is white, pink, purple, turquoise and other colors. The former Soviet Union and France also have black radish. The flesh color is white, turquoise, purple and so on. During the vegetative growth period, the leaves of radish are clustered on the shortened stems. Leaf-shaped upper leaf (loquat leaf) and mosaic (large pinnately divided leaf). Leaf color can be divided into light green, thick green, bright green and black green. The leaves are erect, semi-erect and spread. After the development of radish plants, the flower stems from the terminal buds are the main stems, and the flowers of white radish are mostly white or purplish red, the flowers of green radish are mostly purple, and the flowers of red radish are mostly white. Radish fruit is pod, which does not crack after ripening, and each fruit has 3-1 seeds, so threshing is labor-consuming. Generally, there are two kinds of seed coats, reddish brown and yellowish brown, and the depth varies according to the variety. In many places, there are laws of red-seeded white radish and yellow-seeded carrot. The 1-seed weight is 7.g-13.8g..
varieties: according to their uses, they are divided into vegetable, processing and fruit. According to the season, it can be divided into autumn and winter radish, winter and spring radish, spring and summer radish, summer and autumn radish and four seasons radish.
Radish is a root vegetable, the main edible part is fleshy roots, which is one of the main vegetables supplied in winter and spring in China.
The radish cultivated in China is called China radish in botany, which has been popular since ancient times and spread all over the country in the Ming Dynasty. Many excellent varieties have been formed over the years, among which Tianjin green radish is one of the local excellent varieties.
1. Varieties:
There are many varieties of radishes, which can be classified according to their shapes, colors and planting seasons, and can also be classified into raw food, cooked food and processed varieties according to their uses.
Tianjin green radish, also known as Wei Qing radish, is a general term for Shawo radish, Gegu radish and ash heap radish. It is a green variety of raw food. Slender cylinder with emerald green skin and jade white tail. The whole radish is sweet in the upper part and less spicy, and the spicy taste gradually increases at the end. It is a local excellent variety and extremely resistant to storage.
2. Usage:
Green radish is rich in nutrients needed by human body, with high amylase content, dense meat, light green color, sweet and slightly spicy water, and is a famous raw food species, so it is called "fruit radish". In addition to raw food, you can also make soup, dry-salted, salted and pickled vegetables.
green radish also has medicinal value, and it has the effects of resolving food stagnation, dispelling phlegm, inducing diuresis and stopping diarrhea, and is loved by people.
3. Origin:
Radish is widely cultivated in urban and rural areas in China because of its strong adaptability, fast growth, high yield, easy planting management and low production cost.
4. Export situation:
Apart from supplying the domestic market, green radish also enjoys a certain reputation in foreign markets. Because of its storage resistance and long-distance transportation resistance, it has always been a leader in exporting fresh vegetables. At present, it is mainly sold to Hong Kong, Australia and Southeast Asia, and also exported to Japan and South Korea in recent years.
5. quality and specifications: fresh, emerald green, slender and regular in shape, with fibrous roots removed. The taste is crisp, juicy, sweet and slightly spicy, and the soil is removed without damage and root cracking.
specifications: each weighing about .4～.8kg, with uniform size.
6. Processing:
Before export, it needs to be processed and sorted. During processing, radish which is slender, straight, free from diseases, pests and disabilities is selected, fibrous roots and residual leaves are removed, sequentially packed in export packing boxes, weighed and packaged.
7. Packing:
Generally, the export of green radish is packed in cartons, each with a net weight of 25kg.
any unit engaged in exporting green radish must apply to the local inspection and quarantine agency for export inspection before exporting, and can only ship it for export after passing the inspection. When the inspection and quarantine institutions carry out inspection, if there are standards in the contract, the contract shall prevail; If there is no provision in the contract, it shall be implemented according to the current standards in China. At present, the sampling standard is implemented according to GB 8855-88 Sampling Methods for Fresh Fruits and Vegetables.
Any enterprise that produces and processes Tianjin green radish must be registered by the local inspection and quarantine institution before production, and the inspection and quarantine institution shall supervise and manage its processing technology, processing hygiene, environmental hygiene and storage conditions.
8. Preservation and storage
The export of green radish is generally stored. Harvesting too early or too late will affect its quality and storability, so it is necessary to harvest it in time. If it is harvested too early, it will not only affect the quality, but also affect the yield. If it is harvested too late, it will be vulnerable to freezing injury, and the fleshy roots will harden and easily form hollows during storage.
The leaves of radish should be cut off before storage, which can be stored in kiln or cold storage. The optimum temperature is ℃ ~ 5℃ and the relative humidity of air should be above 9%.
Wei Qing radishes are in a long tube shape, generally 2 cm long and about cm in diameter, each weighing about 1 kg. They are green, thin-skinned, crisp, sweet and watery, and can be eaten raw, cooked, soups and pickled. Especially when eaten raw, it has a unique flavor. It is crispy and sweet to chew, with plenty of water and no residue. It is delicious and light, which can relieve fever and quench thirst, eliminate phlegm and promote fluid production, help digestion and promote appetite.
carrot and beef soup
Material: 75g of carrot, 5g of beef (moon show), 5 candied dates, 1 pot of water, and appropriate amount of salt
Practice:
1. Peel carrot, wash and cut into small pieces. Cattle (moon show) is washed, cut into small pieces and washed with candied dates for later use.
2. bring a pot of water to a boil, add carrots, beef (moon show) and candied dates. after the water is boiled again, simmer for about 2.5 hours, season with salt and serve.