Manufacturing method of aromatic spiced turnip

A production method and technology of kohlrabi, applied in the field of food processing, can solve the problems of loss of nutrients and unique flavor of kohlrabi, poor taste of kohlrabi, mildew and deterioration of kohlrabi, etc., so as to prevent asthma and bronchitis, improve nutrition and increase appetite. Effect

Inactive Publication Date: 2016-12-14
广西横县金姐贸易有限公司食品厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the 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
At present, the pickling of kohlrabi basically adopts the traditional process of pickling, that is, drying in the sun, high-salt pickling, seasoning with ingredients, packaging and sterilization. This kind of pickling method has a long production cycle, and kohlrabi is susceptible to mildew and deterioration due to weather changes. , and the seasoning used for seasoning is difficult to soak into the kohlrabi, resulting in bad taste of kohlrabi
The traditional method of pickling kohlrabi is simple and time-consuming, which can easily cause the loss of nutrients and unique flavor of kohlrabi

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A method for preparing mellow spiced kohlrabi, which is prepared from the following raw materials in parts by weight:

[0028] 10 parts of kohlrabi; 3 parts of tempeh; 2 parts of glutinous rice liqueur juice; 1 part of salted kumquat;

[0029] The production steps are as follows:

[0030] (1) Take fresh kohlrabi, cut off fibrous roots, tail roots, and leaf bases, slice and dry in the sun or dry, so that the water content of kohlrabi is 9%-10%, and then pickle the kohlrabi in parts by weight with salt Take it out after 15 days of preparation, wash it with clean water, dry it in the sun, cut it into small particles or short filaments with a diameter of 1-2 cm, and set aside;

[0031] (2) Take fermented soya bean, glutinous rice liqueur juice and salted kumquat in parts by weight, make a sauce, put it into an earthen jar, seal it and ferment for one month, and set aside;

[0032] (3) Mix and stir the kohlrabi and yellow bark obtained in step (1) evenly, then put the even...

Embodiment 2

[0040] A mellow five-spice kohlrabi is made from the following raw materials in parts by weight:

[0041] 12 parts of kohlrabi; 5 parts of tempeh; 4 parts of glutinous rice wine juice; 2 parts of salted kumquat;

[0042] The production steps are as follows:

[0043] (1) Take fresh kohlrabi, cut off fibrous roots, tail roots, and leaf bases, slice and dry in the sun or dry, so that the water content of kohlrabi is 9%-10%, and then pickle the kohlrabi in parts by weight with salt Take it out after 16 days, wash it with clean water, dry it in the sun, cut it into small particles or short filaments with a diameter of 1-2 cm, and set it aside;

[0044] (2) Take fermented soya bean, glutinous rice liqueur juice and salted kumquat in parts by weight, make a sauce, put it into an earthen jar, seal it and ferment for one month, and set aside;

[0045] (3) Mix and stir the kohlrabi and yellow bark obtained in step (1) evenly, then put the evenly mixed kohlrabi and yellow bark into the...

Embodiment 3

[0053] A mellow five-spice kohlrabi is made from the following raw materials in parts by weight:

[0054] 15 parts of kohlrabi; 7 parts of tempeh; 5 parts of glutinous rice sweet wine juice; 3 parts of salted kumquat;

[0055] The production steps are as follows:

[0056] (1) Take fresh kohlrabi, cut off fibrous roots, tail roots, and leaf bases, slice and dry in the sun or dry, so that the water content of kohlrabi is 9%-10%, and then pickle the kohlrabi in parts by weight with salt Take it out after 18 days, rinse with clean water, dry in the sun, cut into small particles or short filaments with a diameter of 1-2 cm, and set aside;

[0057] (2) Take fermented soya bean, glutinous rice liqueur juice and salted kumquat in parts by weight, make a sauce, put it into an earthen jar, seal it and ferment for one month, and set aside;

[0058] (3) Mix and stir the kohlrabi and yellow bark obtained in step (1) evenly, then put the evenly mixed kohlrabi and yellow bark into the eart...

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PUM

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a manufacturing method of an aromatic spiced turnip. The aromatic spiced turnip is prepared from the following raw materials in parts by weight: 10-15 parts of turnip, 3-7 parts of fermented black bean, 2-5 parts of glutinous rice sweet wine, 1-3 parts of salted kumquat, 2-5 parts of Randia cochinchinensis, 0.3-0.7 part of Emblica officinalis and 0.7-1.2 parts of table salt. The manufacturing method is suitable for large-scale production. The spiced turnip has the advantages of pure mouthfeel and aroma, crisp taste, unique flavor and rich nutrients, can promote digestion functions of the stomach and intestines, and has the effects of stimulating the appetite and relaxing the bowels.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for preparing mellow and spiced kohlrabi. Background technique [0002] Kohlrabi is a very common vegetable, which can be used as a main dish or as a side dish, and can also be made into various pickles, and is widely loved by people. [0003] Kohlrabi, scientific name Brassica napobrassica (Brassica napobrassica) Cruciferous plant, belongs to root vegetables, biennial herb, usually harvested from December to February of the following year, with hypertrophic fleshy roots as the main product. Kohlrabi is rich in vitamins and minerals Elements, sugars and proteins have high nutritional value. However, the pickled kohlrabi has a strong mustard and bitter taste, so it is not suitable for raw food and is mostly processed into pickled products. At present, the pickling of kohlrabi basically adopts the traditional Pickled by the advanced technology, that is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L33/10
CPCA23V2002/00A23V2200/32
Inventor 禤永明禤金兰蒙小玲韦荣洁李珠肖陈宏玲周蒸榕
Owner 广西横县金姐贸易有限公司食品厂
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