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Preparation method for rock candy kohlrabi

A production method and technology of kohlrabi, applied in food science and other directions, can solve the problems of difficult immersion of kohlrabi, mildew and deterioration of kohlrabi, long production cycle, etc., and achieve the effect of shortening production cycle and rich taste.

Inactive Publication Date: 2017-05-10
SICHUAN YIBIN SHURONGFANG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] 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

Method used

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Embodiment Construction

[0015] The present invention will be further described below in conjunction with specific embodiments.

[0016] A method for making rock sugar kohlrabi is characterized in that it comprises the following steps:

[0017] a. Material selection: select high-quality kohlrabi to remove the roots and stalks and wash them with water;

[0018] b. Adding sugar: Soak the washed kohlrabi in an aqueous solution made of acetic acid and white sugar for 10-30 minutes and drain;

[0019] c. Pickling: Dry the drained kohlrabi, select the kohlrabi with a water content of less than 75% and put it into the pickling altar, apply a salt layer, then press a layer of kohlrabi, and then smear the salt layer, after the layer is pressed tightly Carry out the second pickling, and the pickling time is 4 months;

[0020] d. Desalination: take out the pickled kohlrabi and desalt it. The desalination method is to soak in clear water, then squeeze the desalted kohlrabi into water, and then shred the kohlrab...

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PUM

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Abstract

The invention discloses a preparation method for rock candy kohlrabi. The preparation method comprises the following steps: a. sorting: selecting the kohlrabi of high quality, removing root hairs and stems, and washing by using clear water; b. sugaring: placing the washed kohlrabi in water solution prepared by acetic acid and white granulated sugar, soaking for 10-30 minutes and draining off; c. pickling: drying the drained kohlrabi, selecting the kohlrabi of which the water content is less than 75%, and placing in a pickling jar, coating by a salt layer, and pressing by a layer of the pickling, and coating by a salt layer, and performing the second time of the pickling after pressing layer by layer, wherein the pickling time is 4 months; d. desalting: taking out the pickled kohlrabi and desalting, wherein the desalting mode comprises the steps of soaking by using the clear water, pressing and removing the water from the desalted kohlrabi, and shredding the pressed kohlrabi; and e. packaging: vacuum-packaging the shredded kohlrabi. The preparation method is used for shortening the preparation cycle further.

Description

technical field [0001] The invention relates to the field of pickled food, in particular to a method for preparing rock candied kohlrabi. Background technique [0002] Kohlrabi is a variant of mustard greens and is a root vegetable rich in vitamin C, minerals, sugars and protein, with high nutritional value. However, the harvested kohlrabi has a strong pungent spicy taste and a strong bitter taste. It is not suitable for raw food, but is suitable for processing into pickled products. Its unique cold processing method and unique flavor of fragrance, tenderness, crispness and sweetness are deeply loved. The majority of consumers like it. [0003] 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. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L29/30
CPCA23V2002/00
Inventor 施正琴
Owner SICHUAN YIBIN SHURONGFANG FOOD CO LTD