A kind of pickled kohlrabi and its pickling method

Abstract

The invention relates to a new pickling method for pickling rutabaga so as to overcome defects existing in the prior art. The method comprises the following steps of 1, cleaning rutabaga with cold water, removing silt and root hair, performing air-drying, then cutting the rutabaga, then performing cleaning and soaking with high-temperature hot water to have the sterilization effects, finally taking out the soaked rutabaga, and through a thermal wind vibration machine, drying the taken-out rutabaga until the dried rutabaga is constant in weight; 2, putting the dried rutabaga and salt into a stirring machine, performing low-speed stirring, taking out the rutabaga from the stirring machine, and performing pickling with an earthen jar for 1-2 days so as to complete pickling for the first time; 3, taking out the rutabaga after pickling for the first time, putting the picked rutabaga into the stirring machine once again, adding sugar and salt, and performing low-speed stirring so as to complete pickling for the second time; 4, taking out the rutabaga after pickling for the second time, loading the rutabaga into a jar, sealing the jar, putting the sealed jar into a freezer, and performing cold-chain fermentation; and 5, after finishing fermentation, taking out the fermented rutabaga, and adding seasonings for seasoning so as to obtain the pickled rutabaga. The pickled rutabaga disclosed by the invention has the advantages of being healthy, environmental-friendly, primary, refreshing and crisp in quality and the like.

Description

technical field [0001] The invention belongs to the field of food and food processing, in particular to a pickled kohlrabi and a pickling method thereof. Background technique [0002] Kohlrabi, an annual or biennial plant, is a variety of mustard that produces fat roots, commonly known as mustard head. Kohlrabi is rich in vitamin C, minerals, sugar and protein, and has high nutritional value. Kohlrabi itself has a strong mustard flavor, and the quality of fresh food is not good. It is suitable for pickling and eating. After pickling, it has a special umami taste and fragrance. [0003] The traditional factory kohlrabi pickling method is: [0004] The first step: remove the roots, wash with clean water at room temperature, and remove impurities. [0005] Step two: air dry. [0006] The third step: pickle 100 kg of kohlrabi with 8-10 kg of salt for one day to remove the bitter water in the dish; pickle 100 kg of kohlrabi with 5-10 kg of salt for the second time, and fermen...

AI Technical Summary

Problems solved by technology

[0013] The existing technology exists: the raw materials are washed with normal temperature water, which cannot achieve the bactericidal effect, and the semi-finished products that are marinated are accompanied by a series of harmful bacteria such as E. The salt content of pickled kohlrabi reaches more than 15 kg, the cost of pickling is high, and the cost of desalination is high; a large amount of salt water is discharged during desalination and dehydration-every 100 kg of pickled kohlrabi needs to be desalted in the later stage. More than 10 kg, 350 kg of soaking water is required, causing environmental pollution Pollution also reduces the crisp taste of kohlrabi; pasteurization will destroy the freshness and crispness of kohlrabi itself, and will cause the loss of vitamins and other nutrients in the food; the shelf life is short, and kohlrabi will become soft in about January after being sterilized at high temperature. Change the crisp nature and other shortcomings