Pickling method of flavor root mustard
A technology of kohlrabi and flavor, which is applied in the pickling field of pickled kohlrabi, which can solve the problems of unsatisfactory taste, limited flavor, tedious and time-consuming, etc.
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Embodiment 1
[0016] First select the freshly harvested kohlrabi, remove the rotten insects, and clean the petioles; then spread the kohlrabi layer by layer in a large-hole bamboo sieve, and then place the bamboo sieve layer by layer outside to receive the wind. Expose to the sun, carry out dehydration by scenery, and move it into the room in rainy days and ventilate it so that it will not be exposed to rain. After 35 days, random sampling will be carried out on each bamboo plate. The weight of a single kohlrabi after dehydration is measured in the fresh kohlrabi Between 45% and 55% of the weight.
[0017] Then the dehydrated kohlrabi is cleaned and drained, and 200 kg of the drained kohlrabi is taken, then 10 kg of salt is added and mixed well, and then sealed and pickled in a pickling pool for 20 days.
[0018] Then take out the kohlrabi, filter the liquid left in the pickling pool, remove the filtered water and add clear water to the filtered water to adjust it to 2% salt squeezed water,...
Embodiment 2
[0022] First select the freshly harvested kohlrabi, remove the rotten insects, and clean the petioles; then spread the kohlrabi layer by layer in a large-hole bamboo sieve, and then place the bamboo sieve layer by layer outside to receive the wind. Expose to the sun, carry out dehydration by scenery, and move it into the room in rainy days and ventilate it so that it will not be exposed to rain. After 35 days, random sampling will be carried out on each bamboo plate. The weight of a single kohlrabi after dehydration is measured in the fresh kohlrabi Between 45% and 55% of the weight.
[0023] Then the dehydrated kohlrabi is cleaned and drained, and 200 kg of the drained kohlrabi is taken, then 12 kg of salt is added and mixed well, and then sealed and pickled in a pickling pool for 17 days.
[0024] Then take out the kohlrabi, then filter the liquid left in the pickling pool, remove the filtered water and add clear water to the filtered water, adjust it to salt water with a sa...
Embodiment 3
[0028] First select the freshly harvested kohlrabi, remove the rotten insects, and clean the petioles; then spread the kohlrabi layer by layer in a large-hole bamboo sieve, and then place the bamboo sieve layer by layer outside to receive the wind. Expose to the sun, carry out dehydration by scenery, and move it into the room in rainy days and ventilate it so that it will not be exposed to rain. After 35 days, random sampling will be carried out on each bamboo plate. The weight of a single kohlrabi after dehydration is measured in the fresh kohlrabi Between 45% and 55% of the weight.
[0029] Then the dehydrated kohlrabi is cleaned and drained, and 200 kg of the drained kohlrabi is taken, then 14 kg of salt is added and mixed well, and then sealed and pickled in a pickling pool for 15 days.
[0030] Then take out the kohlrabi, filter the liquid left in the pickling pool, remove the filtered water and add clear water to the filtered water, adjust it to salt water with a salt co...
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