Dehydrated potherb mustard and pickling method thereof

Abstract

The invention discloses dehydrated potherb mustard and a pickling method thereof. The method comprises the following steps: soaking cleaned potherb mustard in alum water, fishing out the potherb mustard, putting the potherb mustard into a potherb mustard pickling tank, mixing potherb mustard with salt, pressing the potherb mustard tight, sealing the tank, and conducting sealing and pickling for 5to 7 days, so that the potherb mustard becomes potherb mustard with a soft and tender moth feel, a delicate fragrance and a tasty taste. for a long-time preservation, the primarily pickled potherb mustard is put into the potherb mustard pickling tank again and mixed with the salt, and then pressed tightly, and the pickling tank is sealed for long-term storage. The water for pickling potherb mustard is boiled to obtain a potherb mustard soy sauce with a delicate fragrance and a tasty taste. The pickling method which is simple and facilitates the industrialization of the dehydrated potherb mustard is adopted to realize the rapid dehydration of the potherb mustard, so that the processed finished product of the potherb mustard retains the flavor characteristics of traditional air-dehydrated potherb mustard. The method increases the yield of the potherb mustard soy sauce, ensures the cleanness and sanitation of the potherb mustard, increases the quality and processing speed of the potherb mustard, reduces production costs, and reduces sewage discharge and environmental pollution.

Description

technical field [0001] The invention relates to a dehydrated kohlrabi and a pickling method in the field of kohlrabi pickling. Background technique [0002] Because kohlrabi is not easy to dehydrate, traditional kohlrabi processing basically uses salt dehydration to process kohlrabi. The dehydration time is long, and kohlrabi is easy to change color and taste, which leads to the decline in the quality of kohlrabi. [0003] Salt dehydration processing kohlrabi is to put the unwashed kohlrabi directly into the kohlrabi pickling pool and mix it with salt at a ratio of 4 salt per 100 jin of kohlrabi for initial pickling, so that the kohlrabi has a strong smell during the initial pickling process, and the initial pickling The color of the pickled kohlrabi is yellowish and dark, and the hand feels stiff, and the first pickled kohlrabi is not edible, and the water of the first pickled kohlrabi is sewage, commonly known as stinky water. The kohlrabi must be pickled for the second t...

AI Technical Summary

Problems solved by technology

Kohlrabi must be pickled for the second time and pickled for the third time before it can be eaten, but it still cannot maintain the crisp and tender taste and fragrance of kohlrabi

At the same time, the traditional salt dehydration pickling kohlrabi does not use the kohlrabi water that has been pickled three times to make kohlrabi soy sauce, which wastes the resources for making soy sauce. The kohlrabi water in the water becomes sewage for discharge and causes environmental pollution

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