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Salting process of flavored turnip

A kind of kohlrabi, technology, applied in the direction of climate change adaptation, food science, etc., can solve the problem of kohlrabi's limited flavor and inability to satisfy the taste, etc., and achieve the effect of improving edible value, unique flavor, and crispy meat.

Pending Publication Date: 2016-02-03
HUBEI FENGTOU FOODSTUFF CO LTD
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The flavor of kohlrabi processed by this process is relatively limited, which cannot satisfy the taste of the public

Method used

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  • Salting process of flavored turnip

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Embodiment Construction

[0021] In order to make the object, technical solution and advantages of the present invention clearer, the present invention will be further described in detail below in conjunction with the accompanying drawings and embodiments.

[0022] figure 1 The technical process for preparing kohlrabi according to the embodiment of the present invention is shown. Such as figure 1 As shown, the pickling process of the flavor kohlrabi provided by the embodiment of the invention comprises the following process steps:

[0023] Step S101, raw material pretreatment:

[0024] Select healthy kohlrabi with no diseased fruit, no rotten fruit, and no fiber, remove the roots and wash, and keep 5-6 leaves in the middle of each selected kohlrabi;

[0025] Step S102, tie up and dry in the sun:

[0026] Tie the leaves to the middle of the leaves with ropes and tie them tightly, then put them in a drying rack for 20-30 days in the sun, and wait for the kohlrabi to lose about 40% of the water for us...

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Abstract

The invention discloses a salting process of flavored turnip. The salting process comprises the following process steps: step 1. preprocessing raw materials; step 2. bundling and airing; step 3. salting in a cylinder for the first time; step 4. turning three times and drying three times; step 5. boiling marinade solution; and step 6. salting in the cylinder for the second time. According to the salting process, the original flavor of the turnip is guaranteed, meanwhile, through the marinade spice liquid prepared by various species according to proper proportion during the secondary salting, various species can gradually sufficiently infiltrate, so that the turnip is crisp and tender, thick in fragrance, delicious and tasty, keeps long agreeable aftertaste, has long special flavor, and can greatly increase the edible value of food.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a process for pickling flavored 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. 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. The processed kohlrabi local flavor of this technology is comparatively limited, can't satisfy the taste of the masses. Contents of the invention [0003] The object of the present invention is to provide a process for pickling f...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
CPCY02A40/90
Inventor 田延富向文张生云
Owner HUBEI FENGTOU FOODSTUFF CO LTD
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