Method for marinading kohlrabi

A technology of natural drying of cabbage, applied in the field of food processing, can solve the problems of sour and mildew, cabbage is prone to discoloration, etc., and achieves the effect of yellow and refreshing color, crisp taste, and elimination of astringency and spicy taste.

Inactive Publication Date: 2015-10-07
莫春红
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to provide a method for pickling head vegetables, which can solve the problems that the head vegetables pickled by existing methods are prone to discoloration, sourness and mildew.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] This method of pickling head vegetables includes the following steps:

[0022] A, the lettuce is sliced ​​and dried naturally to a moisture content of 50%;

[0023] B. Lay 5 kg of head vegetables and 1 kg of salt in the wooden barrel from bottom to top in a wooden barrel, and compact them, then cover and marinate, and then cover them 120 kg of stones are placed on the ground for 3 days;

[0024] C, the head dish that step B is made is naturally dried to moisture content 35%;

[0025] D, cycle the operation of step B and step C twice, and dry the head dish naturally until the water content is 28% for the last time;

[0026] E. Put the head dish obtained in step D into a jar made of clay for compaction, and spread a layer of salt with a thickness of 1 mm on the surface of the head dish, then seal the mouth of the jar with yellow mud, and then seal it with a plastic film Wherein the yellow mud is made by stirring 20 kilograms of yellow mud, 1 kilogram of salt and 2 kilo...

Embodiment 2

[0029] This method of pickling head vegetables includes the following steps:

[0030] A, the lettuce is sliced ​​and dried naturally to a moisture content of 50%;

[0031] B. Lay 20 kg of head vegetables and 4 kg of salt in the wooden barrel from bottom to top in a wooden barrel, and compact them, then cover and marinate, and then cover them 150 kg of stones are placed on it; the time is 5 days;

[0032] C, the head dish that step B is made is naturally dried to moisture content 35%;

[0033] D, cycle the operation of step B and step C twice, and dry the head dish naturally until the water content is 28% for the last time;

[0034] E. Put the head dish obtained in step D into a jar made of clay for compaction, and spread a layer of salt with a thickness of 1 mm on the surface of the head dish, then seal the mouth of the jar with yellow mud, and then seal it with a plastic film Wherein the yellow mud is made by stirring 40 kg of yellow mud, 2 kg of salt and 4 kg of water and...

Embodiment 3

[0037] This method of pickling head vegetables includes the following steps:

[0038] A, the lettuce is sliced ​​and dried naturally to a moisture content of 50%;

[0039] B. Lay 10 kilograms of head vegetables and 2 kilograms of salt in the barrel from bottom to top in a wooden barrel, and compact them, then cover and marinate, and then cover them Place a weight of 140 kg on it; the time is 4 days;

[0040] C, the head dish that step B is made is naturally dried to moisture content 35%;

[0041] D, cycle the operation of step B and step C twice, and dry the head dish naturally until the water content is 28% for the last time;

[0042] E. Put the head dish obtained in step D into a jar made of clay for compaction, and spread a layer of salt with a thickness of 1 mm on the surface of the head dish, then seal the mouth of the jar with yellow mud, and then seal it with a plastic film Wherein the yellow mud is made by stirring 10 kg of yellow mud, 0.5 kg of salt and 1 kg of wat...

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PUM

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Abstract

The invention discloses a method for marinading kohlrabi, belonging to the technical field of food processing. The method for marinading kohlrabi comprises the following steps: A, slicing raw kohlrabi, and drying the kohlrabi slices in air until the moisture content is 50 percent; B, alternately spreading the kohlrabi slices obtained in the step A and salt layer by layer from bottom to top in a barrel, compacting and covering the barrel to marinade the kohlrabi for 3-5 days, wherein the weight ratio of the kohlrabi to salt is 5:1; C, drying the kohlrabi prepared in the step B in air until the moisture content is 35 percent: D, repeating the operations in the step B and the step C twice, and drying the kohlrabi in the air until the moisture content is 28 percent for the last time; and E, placing the kohlrabi prepared in the step D in a jar, sealing the jar, and inverting the jar, and setting the jar for at least 90 days to obtain the marinaded kohlrabi. With the adoption of the method disclosed in the invention, the problems that the marinaded kohlrabi prepared by the traditional method is changed in color, is sour and mildew can be solved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for pickling head vegetables. Background technique [0002] The head vegetable is a kind of vegetable unique to the southern region of my country. It is warm in nature and pungent in taste, and it belongs to the lung and stomach meridians; it is not only rich in vitamin A, vitamin B complex, vitamin C and vitamin D, but also contains a large amount of ascorbic acid, which participates in The important oxidation-reduction process of the body can not only increase the oxygen content in the brain, stimulate the use of oxygen in the brain, refresh the mind, relieve fatigue, but also resist infection and prevent the occurrence of diseases, inhibit the toxicity of bacterial toxins, and promote wound healing. Healing, can be used to assist in the treatment of infectious diseases. Especially the pickled head vegetables have a special umami taste and aroma, which can promo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 莫春红
Owner 莫春红
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