A kind of preparation method of semi-dry type kohlrabi

Abstract

The invention relates to a half-dried kohlrabi making method. The half-dried kohlrabi making method includes the steps that fresh kohlrabies are cleaned, selected and cut; the kohlrabies are blanched in a 90-100 DEG C salt solution with the concentration of 1-5% for 10-40 seconds; the kohlrabies are soaked in 10-30 DEG C salt pickling liquid with the concentration of 6-10% and the material-liquid ratio of 1:2 to 1:9; the kohlrabies are dried with hot air of 40-70 DEG C, till the moisture content is 20%-40%; processing is performed under the ultrahigh pressure condition of 200-400 MPa for 5-25 minutes, the kohlrabies are taken out and are subjected to vacuum package to obtain a half-dried kohlrabi product. According to the method, color-protecting and antiseptic food additives are not added, the product is low in salt content, the water activity is low, the preservation time under the normal temperature condition is long, the product has rich flavor, is rich in nutrition and easy to digest and absorb after being eaten, can be eaten after bag opening and can be also used as a seasoning and a side dish.

Description

technical field

[0001] The patent of the invention belongs to the technical field of food processing, and specifically relates to a preparation method of semi-dried kohlrabi. Background technique

[0002] Kohlrabi, scientific name Brassica napobrassica (Brassica napobrassica), also known as soil kohlrabi, ocean turnip, goose bump, ocean kohlrabi, bruk, Swedish turnip, is a biennial herb of Cruciferae, is a kind of root mustard, The leaf color is dark green, with white powder on the leaf surface, thick mesophyll, and deep leaf cracks; the root is spherical or spindle-shaped, and the fleshy tissue is fine; kohlrabi is rich in vitamin C, minerals, sugar and protein, and has high nutritional value. According to medical research, eating kohlrabi has medical effects such as detoxification and swelling, anti-cancer and anti-cancer, diuresis and dehumidification.

[0003] Kohlrabi has a strong mustard taste, poor fresh food quality, and is not resistant to storage. Generally, it ta...

Examples

preparation example Construction

[0019] A method for preparing semi-dried kohlrabi, comprising the following basic steps: fresh kohlrabi→cleaning→slicing→preparation of pickle solution→blanching→dipping→hot air drying→cooling→sterilization→packaging→finished product, the specific steps included are as follows :

[0020] (1) Slicing of kohlrabi: Clean the edible part of fresh kohlrabi, drain the water, separate the leaves of kohlrabi from the root, keep the stem and leaf as a whole piece, cut the root into slices with a thickness of 2mm-4mm or cut the section into ( 2-4)mm×(2-4)mm, strips with a length of 20mm-40mm;

[0021] (2) prepare pickling liquid: the concentration of a portion of salt solution is 1-5%, and the concentration of another portion of salt solution is 6-10%;

[0022] (3) Blanching: Blanch the cut kohlrabi at 90-100°C for 10-40s in a salt solution with a concentration of 1-5%, and the ratio of solid to liquid is 1:2 to 1:5. Take it out and drain; make part of the water in the kohlrabi roots ...

example 1

[0027] (1) Slicing the kohlrabi: Clean the edible part of the fresh kohlrabi, drain the water, separate the kohlrabi leaf from the root, keep the stem and leaf part as a whole, and cut the root into 2mm thick slices;

[0028] (2) prepare pickling solution: the concentration of a portion of salt solution is 1%, and the concentration of another portion of salt solution is 6%;

[0029] (3) Blanching: Blanch the cut kohlrabi at 90°C for 10 seconds in a 1% salt solution with a solid-to-liquid ratio of 1:2, take it out from the salt solution, and drain it; Part of the water seeps out, removes the raw taste and part of the spicy taste of kohlrabi, has a certain color protection effect on the stems and leaves of kohlrabi, improves the taste of kohlrabi, and shortens the subsequent hot air drying time.

[0030] (4) Dipping: Put the blanched and drained kohlrabi leaves or roots in a tank, add 10°C salt pickling solution with a concentration of 6%, the ratio of solid to liquid for dippin...

example 2

[0034] (1) Cut the kohlrabi: clean the edible part of the fresh kohlrabi, drain the water, separate the kohlrabi leaf from the root, keep the stem and leaf part as a whole, and cut the root into strips with a section of 2mm×4mm and a length of 20mm;

[0035] (2) prepare pickling solution: the concentration of a portion of salt solution is 5%, and the concentration of another portion of salt solution is 10%;

[0036] (3) Blanching: Blanch the cut kohlrabi at 100°C for 40 seconds in a 5% salt solution with a solid-to-liquid ratio of 1:5, take it out from the salt solution, and drain it; Part of the water seeps out, removes the raw taste and part of the spicy taste of kohlrabi, has a certain color protection effect on the stems and leaves of kohlrabi, improves the taste of kohlrabi, and shortens the subsequent hot air drying time.

[0037] (4) Dipping: put the blanched and drained kohlrabi leaves or roots in a tank, add 10% salt pickling liquid at 30°C, the ratio of solid to liqu...

technical field

[0001] The patent of the invention belongs to the technical field of food processing, and specifically relates to a preparation method of semi-dried kohlrabi. Background technique

[0002] Kohlrabi, scientific name Brassica napobrassica (Brassica napobrassica), also known as soil kohlrabi, ocean turnip, goose bump, ocean kohlrabi, bruk, Swedish turnip, is a biennial herb of Cruciferae, is a kind of root mustard, The leaf color is dark green, with white powder on the leaf surface, thick mesophyll, and deep leaf cracks; the root is spherical or spindle-shaped, and the fleshy tissue is fine; kohlrabi is rich in vitamin C, minerals, sugar and protein, and has high nutritional value. According to medical research, eating kohlrabi has medical effects such as detoxification and swelling, anti-cancer and anti-cancer, diuresis and dehumidification.

[0003] Kohlrabi has a strong mustard taste, poor fresh food quality, and is not resistant to storage. Generally, it ta...

Examples

preparation example Construction

[0019] A method for preparing semi-dried kohlrabi, comprising the following basic steps: fresh kohlrabi→cleaning→slicing→preparation of pickle solution→blanching→dipping→hot air drying→cooling→sterilization→packaging→finished product, the specific steps included are as follows :

[0020] (1) Slicing of kohlrabi: Clean the edible part of fresh kohlrabi, drain the water, separate the leaves of kohlrabi from the root, keep the stem and leaf as a whole piece, cut the root into slices with a thickness of 2mm-4mm or cut the section into ( 2-4)mm×(2-4)mm, strips with a length of 20mm-40mm;

[0021] (2) prepare pickling liquid: the concentration of a portion of salt solution is 1-5%, and the concentration of another portion of salt solution is 6-10%;

[0022] (3) Blanching: Blanch the cut kohlrabi at 90-100°C for 10-40s in a salt solution with a concentration of 1-5%, and the ratio of solid to liquid is 1:2 to 1:5. Take it out and drain; make part of the water in the kohlrabi roots ...

example 1

[0027] (1) Slicing the kohlrabi: Clean the edible part of the fresh kohlrabi, drain the water, separate the kohlrabi leaf from the root, keep the stem and leaf part as a whole, and cut the root into 2mm thick slices;

[0028] (2) prepare pickling solution: the concentration of a portion of salt solution is 1%, and the concentration of another portion of salt solution is 6%;

[0029] (3) Blanching: Blanch the cut kohlrabi at 90°C for 10 seconds in a 1% salt solution with a solid-to-liquid ratio of 1:2, take it out from the salt solution, and drain it; Part of the water seeps out, removes the raw taste and part of the spicy taste of kohlrabi, has a certain color protection effect on the stems and leaves of kohlrabi, improves the taste of kohlrabi, and shortens the subsequent hot air drying time.

[0030] (4) Dipping: Put the blanched and drained kohlrabi leaves or roots in a tank, add 10°C salt pickling solution with a concentration of 6%, the ratio of solid to liquid for dippin...

example 2

[0034] (1) Cut the kohlrabi: clean the edible part of the fresh kohlrabi, drain the water, separate the kohlrabi leaf from the root, keep the stem and leaf part as a whole, and cut the root into strips with a section of 2mm×4mm and a length of 20mm;

[0035] (2) prepare pickling solution: the concentration of a portion of salt solution is 5%, and the concentration of another portion of salt solution is 10%;

[0036] (3) Blanching: Blanch the cut kohlrabi at 100°C for 40 seconds in a 5% salt solution with a solid-to-liquid ratio of 1:5, take it out from the salt solution, and drain it; Part of the water seeps out, removes the raw taste and part of the spicy taste of kohlrabi, has a certain color protection effect on the stems and leaves of kohlrabi, improves the taste of kohlrabi, and shortens the subsequent hot air drying time.

[0037] (4) Dipping: put the blanched and drained kohlrabi leaves or roots in a tank, add 10% salt pickling liquid at 30°C, the ratio of solid to liqu...