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Technology of pickling cabbages

A technology of kohlrabi and craftsmanship, which is applied to the preservation of fruits and vegetables, the function of food ingredients, and the preservation of fruits/vegetables with acid, etc., to reduce the impact, increase the preservation time, and taste thoroughly.

Inactive Publication Date: 2020-09-11
湖南省润丞农业开发有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the prior art, the present invention provides a process for pickling kohlrabi, which has the advantages of low salt, pure taste, emerald quality, thorough taste and improved digestion, etc., and solves the problems mentioned in the above-mentioned background technology

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A process for pickling kohlrabi, comprising the following steps:

[0027] 1) Optional materials: select fresh kohlrabi, remove fibrous roots and root tips, leave some leaves, and then wash;

[0028] 2) Drying and pickling, dry the cleaned kohlrabi for 15-20 days, until the water content reaches 75-80%, add well salt to the kohlrabi, the amount of well salt added is 3-5% of the weight of the kohlrabi, and then stir evenly , put into the altar layer by layer and then pickle for the first time. After the first pickling for 3 to 5 days, take out the kohlrabi, let it air out for 8 to 10 hours, and then add well salt to the kohlrabi. The addition of well salt is the weight of kohlrabi. 2%, mix well and put it into the altar to seal for the second pickling, pickling for 3 to 5 days;

[0029] 3) Ingredients production: use old rock sugar and old brown sugar to match, the ratio of kohlrabi to old brown sugar is 100:15, and the ratio of kohlrabi to old rock sugar is 100:5, and a...

Embodiment 2

[0041] 1) Optional materials: select fresh kohlrabi, remove fibrous roots and root tips, leave some leaves, and then wash;

[0042] 2) Drying and pickling, dry the cleaned kohlrabi for 15-20 days, until the water content reaches 70-85%, add well salt to the kohlrabi, the amount of well salt added is 4-6% of the weight of the kohlrabi, and then stir evenly , put into the altar layer by layer and then pickle for the first time. After the first pickling for 3 to 5 days, take out the kohlrabi, let it air out for 8 to 10 hours, and then add well salt to the kohlrabi. The addition of well salt is the weight of kohlrabi. 2%, mix well and put it into the altar to seal for the second pickling, pickling for 3 to 5 days;

[0043] 3) Ingredients production: use old rock sugar and old brown sugar to match, the ratio of kohlrabi to old brown sugar is 100:12, the ratio of kohlrabi to old rock sugar is 100:4, and add white vinegar and mature vinegar, the ratio of kohlrabi to white vinegar is ...

Embodiment 3

[0047] 1) Optional materials: select fresh kohlrabi, remove fibrous roots and root tips, leave some leaves, and then wash;

[0048] 2) Drying and pickling, dry the cleaned kohlrabi for 15-20 days, until the water content reaches 80-85%, add well salt to the kohlrabi, the amount of well salt added is 5-7% of the weight of the kohlrabi, and then stir evenly , enter the altar layer after layer and press it for the first pickling. After the first pickling for 3 to 5 days, take out the kohlrabi, let it air out for 8 to 10 hours, and then add well salt to the kohlrabi. The addition of well salt is the weight of the kohlrabi. 2%, mix well and put it into the altar to seal for the second pickling, pickling for 3 to 5 days;

[0049] 3) Ingredients production: use old rock sugar and old brown sugar to match, the ratio of kohlrabi to old brown sugar is 100:17, the ratio of kohlrabi to old rock sugar is 100:6, and add white vinegar and mature vinegar to match, the ratio of kohlrabi to white...

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Abstract

The invention relates to the technical field of cabbage pickling, and discloses a technology of pickling cabbages. The technology includes the following steps: 1) the step of material selection and preparation, namely the step of selecting fresh cabbages, removing fibrous roots and root tips to leave a part of cabbage leaves, and then performing cleaning; and 2) the step of airing and pickling, namely the step of airing the cleaned cabbages for 15-20 days, adding well salt in the cabbages after water content achieves 75-80%, the adding amount of the well salt being 3-5% the weight of the cabbages, then performing uniform stirring, putting the cabbages into a jar to tightly press layer by layer, performing first pickling, and taking the cabbages out after 3-5 days of first pickling. Throughthe adding of shiitake mushroom powder, as the shiitake mushrooms are rich in arginine and Lysine, the intelligence increasing effects of shiitake mushrooms can be achieved, so that bodies can be strengthened and intelligence can be improved by long-term eating, immune functions can be enhanced, cold can be prevented, and the influences of pickled vegetables on the spleen and stomach can be reduced; crisp taste can be increased by reserving a part of skins on the surfaces; and the conservation time of the cabbages can be prolonged by adding grain liquor.

Description

technical field [0001] The invention relates to the technical field of kohlrabi pickling, in particular to a process for pickling kohlrabi. Background technique [0002] Kohlrabi belongs to root vegetables, which is rich in vitamins, minerals, sugars and protein, and has high nutritional value. The harvested kohlrabi has a strong mustard and strong bitter taste, so it should not be eaten raw, and it should be processed into pickled products for consumption. , deeply loved by consumers. [0003] At present, there are many pickling methods for kohlrabi, but the methods are not much different, but the taste is quite different. The pickling of kohlrabi is a fermentation process, but fermentation is a slow process, so we can’t rush for success. In order to ensure the production efficiency of kohlrabi At the same time, it is also necessary to take into account that its nutrients will not be lost excessively, its unique taste, crisp texture and refreshing taste. In order to seek q...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L31/00A23L33/10A23B7/154A23B7/10
CPCA23B7/105A23B7/154A23V2002/00A23L19/20A23L31/00A23L33/10A23V2200/10A23V2200/30A23V2200/324A23V2200/314
Inventor 彭超向晓明
Owner 湖南省润丞农业开发有限责任公司
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