Dehydrated potherb mustard and pickling method thereof

Abstract

The invention discloses a dehydrated kohlrabi and a pickling method. The method is to soak the cleaned kohlrabi in alum water, pick it up, put it in a kohlrabi pickling pool, mix it with salt, and then press it and seal it. Sealed and marinated for 7 days, it becomes a kohlrabi with a soft taste and a delicious fragrance. In order to be able to store for a long time, the kohlrabi after initial pickling is put into the kohlrabi pickling pool again and mixed with salt, then compacted and sealed in the pickling pool for long-term storage. The pickled kohlrabi water is used to make a delicious kohlrabi soy sauce. After adopting the water-dehydrating kohlrabi and the pickling method which is simple and beneficial to the industrialization of kohlrabi, the rapid dehydration of kohlrabi is realized, and the processed finished kohlrabi maintains the flavor characteristics of traditional wind-dehydrated kohlrabi, and the output and production of kohlrabi soy sauce are increased. The cleanliness of the kohlrabi is guaranteed; the quality and processing speed of the kohlrabi are improved, the production cost is reduced, and the discharge of sewage and environmental pollution are reduced.

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

Images