A kind of preparation method of semi-dry type kohlrabi

Abstract

The invention relates to a half-dried kohlrabi making method. The half-dried kohlrabi making method includes the steps that fresh kohlrabies are cleaned, selected and cut; the kohlrabies are blanched in a 90-100 DEG C salt solution with the concentration of 1-5% for 10-40 seconds; the kohlrabies are soaked in 10-30 DEG C salt pickling liquid with the concentration of 6-10% and the material-liquid ratio of 1:2 to 1:9; the kohlrabies are dried with hot air of 40-70 DEG C, till the moisture content is 20%-40%; processing is performed under the ultrahigh pressure condition of 200-400 MPa for 5-25 minutes, the kohlrabies are taken out and are subjected to vacuum package to obtain a half-dried kohlrabi product. According to the method, color-protecting and antiseptic food additives are not added, the product is low in salt content, the water activity is low, the preservation time under the normal temperature condition is long, the product has rich flavor, is rich in nutrition and easy to digest and absorb after being eaten, can be eaten after bag opening and can be also used as a seasoning and a side dish.

Description

technical field [0001] The patent of the invention belongs to the technical field of food processing, and specifically relates to a preparation method of semi-dried kohlrabi. Background technique [0002] Kohlrabi, scientific name Brassica napobrassica (Brassica napobrassica), also known as soil kohlrabi, ocean turnip, goose bump, ocean kohlrabi, bruk, Swedish turnip, is a biennial herb of Cruciferae, is a kind of root mustard, The leaf color is dark green, with white powder on the leaf surface, thick mesophyll, and deep leaf cracks; the root is spherical or spindle-shaped, and the fleshy tissue is fine; kohlrabi is rich in vitamin C, minerals, sugar and protein, and has high nutritional value. According to medical research, eating kohlrabi has medical effects such as detoxification and swelling, anti-cancer and anti-cancer, diuresis and dehumidification. [0003] Kohlrabi has a strong mustard taste, poor fresh food quality, and is not resistant to storage. Generally, it ta...

AI Technical Summary

Problems solved by technology

The main product of kohlrabi is its hypertrophic fleshy roots. The leaves of kohlrabi are fed in a small amount or discarded, resulting in huge waste. At present, the technology for processing kohlrabi is relatively single, and the main processing method is pickling

However, the traditional kohlrabi process uses high salt, and the salt content is between 15% and 20%. The mouthfeel is too salty, which is not conducive to human health. In addition, people's demand for convenience food also restricts production and sales, and cannot enter the market in large quantities.

After the kohlrabi is harvested, it is generally dehydrated by air drying and salt dehydration. Air drying takes a long time and is easily affected by the weather; dehydration with high concentration of salt is easy to cause cell rupture, resulting in serious loss of nutrients; the above methods are difficult to achieve Industrial continuous production