Salting method of root-mustard

A kohlrabi, weight technology, applied in food preparation, acid preservation of fruits/vegetables, food science, etc., can solve the problems of kohlrabi's nutritional components and unique flavor loss, cumbersome desalination and dehydration operations, and high product salt content, so as to shorten the time of hot air. Dehydration time, shortened production cycle, nutrient-rich effect

Inactive Publication Date: 2009-07-22
SOUTHWEST UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this process is to carry out a high-salt pickling of uncut kohlrabi, which has a large amount of salt (generally 12 to 15% of the weight of kohlrabi), slow conversion after ripening (generally takes 3 months), and high salt content in the product.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Remove the leaf clusters of the harvested kohlrabi, wash it with water, cut it into filaments with a width of 0.2cm and a thickness of 0.2cm, add salt according to 0.5% of the weight of the kohlrabi, mix well, osmotic dehydration for 1 hour, and centrifuge at 1000rpm for 4 minutes to remove Water, hot air dehydration at 50°C for 30 minutes until the water content of the kohlrabi reaches 80%, add salt according to 4% of the weight of the kohlrabi, then add appropriate amount of pepper, pepper and other seasonings, mix evenly, and vacuum pack (vacuum degree ≥ 0.095MPa) , steam sterilized at 85°C for 10 minutes, and rapidly cooled to room temperature to obtain the finished product.

Embodiment 2

[0019] Remove the leaf cluster part of the harvested kohlrabi, wash it with water, cut it into filaments with a width of 0.5cm and a thickness of 0.5cm, add salt according to 0.8% of the weight of the kohlrabi, mix well, osmotic dehydration for 1.5 hours, and centrifuge at 1000rpm for 5 minutes to remove Water, hot air dehydration at 60°C for 30 minutes until the water content of the kohlrabi reaches 76%, add salt according to 5% of the weight of the kohlrabi, then add appropriate amount of pepper, pepper and other seasonings, mix evenly, and vacuum pack (vacuum degree ≥ 0.095MPa) , sterilized by steam at 90°C for 8 minutes, and rapidly cooled to room temperature to obtain the finished product.

Embodiment 3

[0021] Remove the leaf clusters of the harvested kohlrabi, wash it with water, cut it into filaments with a width of 0.7cm and a thickness of 0.7cm, add salt according to 1.0% of the weight of the kohlrabi, mix well, osmotic dehydration for 2 hours, and centrifuge at 1000rpm for 8 minutes to remove Water, hot air dehydration at 70°C for 40 minutes until the water content of the kohlrabi reaches 75%, add salt according to 8% of the weight of the kohlrabi, then add appropriate amount of pepper, pepper and other seasonings, mix evenly, and vacuum pack (vacuum degree ≥ 0.095MPa) , steam sterilized at 95°C for 5 minutes, and rapidly cooled to room temperature to obtain the finished product.

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PUM

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Abstract

The invention discloses a method for pickling kohlrabi. The method comprises the following steps that: kohlrabi is trimmed, cleaned and then cut into shreds, slices or granules, and added with table salt accounting for 0.5 to 1 percent of the weight of the kohlrabi; the kohlrabi and the table salt are well mixed, subjected to osmotic dehydration for 1 to 2 hours, centrifuged or squeezed to remove water, dehydrated through hot wind at a temperature between 50 and 70 DEG C till the moisture content of the kohlrabi the 75 to 80 percent, added with table salt accounting for 4 to 8 percent of the weight of the kohlrabi, added and well mixed with other seasonings, vacuum-packed, sterilized and rapidly cooled or after-ripened for 20 to 30 days; and then a finished product can be obtained. The method has the advantages of few production processes, short production cycle, low production cost, good product quality and the like, can get good economic benefit, is worthy to be popularized and applied, can further promote the development of kohlrabi planting-processing industry, and has important significance for increasing the income of farmers, promoting the development of local economy, and the like.

Description

technical field [0001] The invention relates to the field of agricultural product processing, in particular to a method for pickling kohlrabi. Background technique [0002] Kohlrabi belongs to root vegetables, rich in vitamins, minerals, sugars and proteins, with high nutritional value. Harvested kohlrabi has a strong mustard and bitter taste, so it is not suitable for raw food, and it is mostly processed into pickled products, which is very popular among consumers. [0003] At present, the kohlrabi products sold on the market are basically marinated by traditional techniques, that is, the harvested kohlrabi is dried in the sun, pickled with high salt, cooked, cut, desalted and dehydrated, seasoned with seasoning, packaged and sterilized. However, this process is to carry out a high-salt pickling of uncut kohlrabi, which has a large amount of salt (generally 12 to 15% of the weight of kohlrabi), slow conversion after ripening (generally takes 3 months), and high salt conten...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23B7/10A23L19/20
Inventor 曾凡坤王金美
Owner SOUTHWEST UNIVERSITY
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