Pickling method of Jerusalem artichoke

Abstract

The invention discloses a pickling method of Jerusalem artichoke. The method comprises the following steps of: step 1, thoroughly cleaning Jerusalem artichoke, draining the cleaned Jerusalem artichoke, cutting the drained Jerusalem artichoke into Jerusalem artichoke slices, uniformly mixing the Jerusalem artichoke slices with salt, and then performing air-drying until the Jerusalem artichoke slices are soft for standby application; step 2, after rinsing the Jerusalem artichoke slices obtained in step 1 with cooled boiling water, and drying the rinsed Jerusalem artichoke slices for standby application; step 3, preparing a seasoning sauce according to the proportion; putting the Jerusalem artichoke slices into the seasoning sauce, performing heating, performing stirring, fishing out the Jerusalem artichoke slices stirred with the seasoning sauce, and air-cooling the fished-out Jerusalem artichoke slices to room temperature; and step 4, putting the air-cooled Jerusalem artichoke slices ina drying oven, performing drying, putting the Jerusalem artichoke slices into rice wine, performing soaking, performing stirring continuously, fishing out the stirred Jerusalem artichoke slices, draining the fished-out Jerusalem artichoke slices, putting the drained Jerusalem artichoke slices in a dry and clean clay jar, and sealing the clay jar. The Jerusalem artichoke slices obtained by the pickling method can maximally reserve the original taste and overcome the fishy and astringent taste of the Jerusalem artichokeso as to enable the original flavor of the Jerusalem artichoke slices to beobvious and achieve the effects of being fragrant, sweet, fresh, crisp and tasteful in mouth feel; and besides, according to the pickling method disclosed by the invention, the pickling period is 6 days or less, and the method is suitable for industrial mass production.

Description

technical field [0001] The invention relates to the technical field of agricultural product processing, in particular to a pickling method of Jerusalem artichoke. Background technique [0002] Jerusalem artichoke is a perennial herb with massive underground stems and fibrous roots. Its underground tubers are rich in fructose polymers such as starch and inulin. They can be eaten, cooked or porridge, pickled pickles, dried It can be used to make dried Jerusalem artichoke, or to make starch and alcohol raw materials. [0003] At present, there are many ways to pickle Jerusalem artichoke, which can be roughly summarized as: cleaning, slicing, pickling, desalting, mixing and sealing in altars. Through this process, Jerusalem artichoke can be pickled into various unique flavors of Jerusalem artichoke. Pickled vegetables, such as Chinese patent 201410801326.4, but the existing pickling processing methods do not pay attention to the taste of Jerusalem artichoke itself. When people ...

AI Technical Summary

Problems solved by technology

[0003] At present, there are many ways to pickle Jerusalem artichoke, which can be roughly summarized as: cleaning, slicing, pickling, desalting, mixing and sealing in altars. Through this process, Jerusalem artichoke can be pickled into various unique flavors of Jerusalem artichoke. Pickled vegetables, such as Chinese patent 201410801326.4, but the existing pickling processing methods do not pay attention to the taste of Jerusalem artichoke itself. When people eat, they often taste a compound taste, so that the taste of Jerusalem artichoke itself is replaced by other flavors. Covered, the advantages of Jerusalem artichoke cannot be brought into play, and when the original flavor of Jerusalem artichoke is highlighted, it is difficult to overcome the disadvantage of its fishy taste

Simultaneously, the processing period of the existing Jerusalem artichoke pickling method is long, such as the record of Chinese patent 201610655516.9, its pickling cycle exceeds 12 days, and as the record of Chinese patent 201410801326.4, its pickling cycle exceeds 16 days, for A very short pickling method, such as Chinese patent 2012100862150, requires at least 8 days for its pickling cycle, so the existing pickling method is not suitable for large-scale industrial production