Processing method of sour and sweet nutritional black salted turnip

A processing method and technology for kohlrabi, applied in the field of food processing, can solve the problems of intolerant storage and low economic benefit of kohlrabi, and achieve the effects of glossy color, increasing appetite, and helping digestion.

Inactive Publication Date: 2015-12-30
夏华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problem that the kohlrabi is not resistant to storage and the economic benefit is low, and to provide a processing method of sweet and sour kohlrabi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A processing method of sweet and sour nutritious kohlrabi, the specific operation steps are:

[0020] (1) Raw material selection: choose fresh kohlrabi with complete shape and crisp tissue as raw material;

[0021] (2) Cleaning: Clean the kohlrabi, and use a stainless steel knife to cut off the root and green head;

[0022] (3) Preliminary pickling and draining: Put the kohlrabi and salt in the ratio of 10:1, put into the tank in the order of one layer of kohlrabi and one layer of salt, sprinkle a layer of 3-4cm thick salt on the top, and then Cover with bamboo strips, press heavy stones, salt for 8-10 hours, then fish out the kohlrabi, put it in a cloth bag, stack and press for 5 hours, and get out of the salt water;

[0023] (4) Re-salting: put the initially pickled kohlrabi base and salt and pepper in a ratio of 6:1, the method is the same as above, put it into the altar for re-salting, and after pickling for 30-32 hours, the salted kohlrabi base is made into a semi...

Embodiment 2

[0031] A processing method of sweet and sour nutritious kohlrabi, the specific operation steps are:

[0032] (1) Raw material selection: choose fresh kohlrabi with complete shape and crisp tissue as raw material;

[0033] (2) Cleaning: Clean the kohlrabi, and use a stainless steel knife to cut off the root and green head;

[0034] (3) Preliminary pickling and draining: put kohlrabi and refined salt in the ratio of 5:1, put into the tank in the order of one layer of kohlrabi and one layer of salt, and sprinkle a layer of 1-2cm thick salt on the top, then Cover with bamboo strips, press heavy stones, salt for 4-8 hours, then remove the kohlrabi, put it in a cloth bag, stack and press for 3 hours, and get out of the salt water;

[0035] (4) Re-salting: Put the initially pickled kohlrabi base and refined salt at a ratio of 7:1, and put it into the altar for re-salting. After 28 hours of pickling, the salted kohlrabi base is made into a semi-finished product;

[0036] (5) Slicing...

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PUM

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Abstract

The invention discloses a processing method of sour and sweet nutritional black salted turnip and belongs to the field of food processing. The method is characterized by comprising the technological processes of raw material selection, cleaning, primary salting, draining and stewing in soy sauce, secondary salting, segmentation, desalting, vinegar dipping and sugaring. The method has the advantages that the sour and sweet nutritional black salted turnip is bright in luster, crisp, tender, juicy, suitable in sour and sweetness and crisp and tasty in taste and has the fragrant, sweet and crisp flavor of black salted turnip. The sour and sweet nutritional black salted turnip has a large amount of dietary fiber and ascorbic acid, can improve the appetite and help digestion, can also promote metabolism of the human body, has the obvious effects of clearing away heat and toxic materials, resisting bacteria, dispersing swelling, warming spleen and stomach and achieving refreshment, and is a green, healthy, economical appetizing food.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a processing method of sweet and sour nutritious kohlrabi. Background technique [0002] Kohlrabi, also known as turnip, is a variety of mustard greens. It is mustard greens for the root and is often eaten after pickling. Kohlrabi is rich in dietary fiber, which can promote colonic peristalsis, prevent constipation, and reduce the concentration of carcinogenic factors by diluting toxins, thereby playing the role of detoxification and anti-cancer. It also contains a substance called glucosinolate, which can produce volatile after hydrolysis. Mustard oil has the function of promoting digestion and absorption. Kohlrabi has a special fresh aroma, which can increase appetite, help digestion, clear heat and detoxify, antibacterial and reduce swelling, resist infection and prevent disease, inhibit the toxicity of bacterial toxins, and promote wound healing. Kohlrabi can diureti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218
CPCA23V2002/00A23V2200/30A23V2200/32
Inventor 夏华
Owner 夏华
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