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Method for making crisp root mustard

A production method and technology of kohlrabi, which is applied in the field of vegetable processing, can solve the problems of no industrialized production method, affecting the crispy style and taste, and unstable quality of crispy kohlrabi, so as to achieve the effect of stable quality and soft taste

Inactive Publication Date: 2007-10-03
胡佩骅
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the production of crispy kohlrabi is pickled manually by farmers, and there is no fixed and industrialized production method. Due to the influence of different seasons and climates, the quality of the crispy kohlrabi obtained is also unstable, which affects its unique soft taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0008] A kind of preparation method of crisp kohlrabi described in this embodiment, it comprises the pretreatment to fresh kohlrabi root, shaping, it is placed in the freezer of subzero 10 ℃ to freeze after fresh kohlrabi pretreatment, treats fresh kohlrabi at subzero 10 ℃ After the whole is in a frozen state, take it out and thaw it in a conventional method, then wash it with water and slice it. It is better for the thawed fresh kohlrabi to appear purple. Slicing can also be realized in the pretreatment stage, and then dehydrate the thawed and washed fresh kohlrabi , here, dehydration adopts the method of cooling and drying, and when the weight is about 50% of the fresh kohlrabi weight after thawing and washing, marinate half a piece of fresh kohlrabi with salt of 25 per thousand of the weight of fresh kohlrabi. 1 month, adopt food conventional sterilization method again, as instant steam sterilization, pasteurization etc., then adopt conventional vacuum packaging equipment to...

Embodiment 2

[0010] In order to adapt to different tastes of different people, a method for making crispy kohlrabi described in this example, when freezing fresh kohlrabi, can be frozen in a freezer at minus 20°C to obtain a softer taste. The amount of dehydration can be controlled at about 40% of the weight of fresh kohlrabi after thawing and washing, and the salt used for pickling is about 30% of the weight of fresh kohlrabi. In order to obtain other desired tastes, seasonings such as conventional sugar, monosodium glutamate, and pepper can be added to the semi-finished product after pickling before sterilization and vacuum packaging.

Embodiment 3

[0012] In the method for making crispy kohlrabi described in this example, when fresh kohlrabi is frozen, it can be frozen in a freezer at minus 15°C, and the dehydration method can be controlled in the fresh kohlrabi after thawing and washing. About 60% of the weight of fresh kohlrabi, the salt used for pickling is about 20 / 1000 of the weight of fresh kohlrabi, in order to obtain a clear taste.

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PUM

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Abstract

The present invention discloses a preparation method of short-eating tuberous rooted mustard. Said method includes the following steps: making pretreatment of fresh tuberous rooted mustard, cleaning, shaping, freezing in freezing chamber below-10deg.C, then taking out, defrosting by using conventional method, washing with water, dewatering, slicing, salting, sterilizing and vacuum packaging so as to obtain the invented product.

Description

technical field [0001] The invention relates to a method for processing vegetable dishes, in particular to a method for preparing crispy kohlrabi. Background technique [0002] The current production of crispy kohlrabi is all pickled by farmers' manual methods, and there is no fixed industrialized production method. Due to the influence of different seasons and climate environments, the quality of the crispy kohlrabi obtained is also unstable, which affects its unique soft style taste. Contents of the invention [0003] The purpose of the present invention is to provide a method for making crispy kohlrabi that can be produced under any climatic conditions, in order to solve the deficiencies of the above-mentioned technologies. [0004] In order to achieve the above-mentioned purpose, a kind of preparation method of crisp kohlrabi designed by the present invention includes the pretreatment of fresh kohlrabi to remove the roots and shaping, after the pretreatment of fresh ko...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/218A23L3/36A23L3/358A23L19/20
Inventor 胡佩骅
Owner 胡佩骅