The invention discloses a taro stalk pickled product and a
pickling method thereof. The taro stalk pickled product comprises the following raw materials in parts by weight: 100-110 parts of taro stalks, 8-12 parts of
starch, 7-10 parts of fermented bean curd, 8-10 parts of sweet-scented
osmanthus, 20-40 parts of table salt, 100-110 parts of
pickling water, 15-20 parts of
distilled water, 30-50 parts of lemon, 20-40 parts of fresh oranges, 10-15 parts of white spirits with the
alcohol degree of 30 DEG, 5-8 parts of garlic and 5-8 parts of conical red pepper fruit. According to the invention, the temperature, the
pH level and the table salt concentration during a taro stalk
pickling process are controlled to lower the residual amount of
nitrite in the taro stalk pickled product to the maximum extent; coloring and
seasoning agents, such as the fermented bean curd and the sweet-scented
osmanthus, are added in the later period of the picking process, so that the color,
aroma and taste and the nutritive value of the taro stalk pickled product are improved effectively. Before put into a
jar and pickled, the taro stalks are mixed with the table salt and are dried till the
water content is 5%-15%, and thus the probability of decaying and
souring during the picking process is effectively lowered.