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.

Inactive Publication Date: 2014-04-09
陈兴舟
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method has been improved due to cumbersome and time-consuming. Patent application No. 200910103271.9 has announced "the pickling method of kohlrabi", which is to trim, wash, pickle, dehydrate, pickle, package and sterilize kohlrabi. Such kohlrabi products only have salt , no flavor
Patent Application No. 201010181803.3 announced "a kind o

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention discloses a pickling method of flavor root mustard and belongs to the technical field of agricultural product processing. The pickling method comprises the steps of pretreatment, wind and light dewatering, preliminary pickling, cleaning and saltness regulating, pickling with ingredients, peeling and chopping, and metering and packaging. The pickling method has the beneficial effects that the root mustard is dewatered under natural wind and light, then pickled with concentrated salt, cleaned and immersed through light salt brine, subjected to saltness regulation and pickled through special spices; by virtue of long-time sealing, the spices in all colors gradually and fully penetrate into the root mustard; meanwhile, magnets for clearing pungent flavor are arranged at the bottom of a porcelain pot; finally, finished products are peeled off, and only fruits are chopped; therefore, the root mustard tastes crispy, smells delicious, is tasty and refreshing, has a good aftertaste and unique flavor and is free of the pungent flavor, and the eating value of the root mustard is greatly increased.

Description

technical field [0001] The invention relates to the technical field of agricultural product processing, in particular to a method for pickling flavored kohlrabi. Background technique [0002] Kohlrabi belongs to root vegetables, which is rich in vitamins, minerals, sugars and proteins, and has rich nutritional value. Because the newly harvested kohlrabi has a strong mustard and bitter taste, it is rarely eaten fresh, and it is generally processed into pickled food. [0003] Pickled kohlrabi is a delicacy that everyone loves to eat. It has a long history in our country. The kohlrabi products on the market basically adopt traditional techniques. Cooked, sliced, desalted and dehydrated, seasoned with seasoning, packaged and sterilized. This method has been improved due to cumbersome and time-consuming. Patent application No. 200910103271.9 has announced "the pickling method of kohlrabi", which is to trim, wash, pickle, dehydrate, pickle, package and sterilize kohlrabi. Su...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
CPCA23L5/20A23L19/20Y02A40/90
Inventor 陈兴舟
Owner 陈兴舟
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