A method for pickling kohlrabi

Abstract

The invention provides a method for pickling kohlrabi, comprising the following steps: S1, soaking the kohlrabi in an acidic solution for 5-10min, taking it out after soaking, cleaning and drying it, then soaking the kohlrabi in water for 5-20min, scrubbing and scraping the surface of the kohlrabi with a brush and a scraper, and draining the water from the treated kohlrabi; S2, drying it after bundling; S3, evenly slicing the kohlrabi after drying; S4, placing a layer and adding 7-13 portions of salt, and repeating this process until the container is full; S5, placing it for 10-35 days after sealing; S6, placing it in a refrigerator for refrigeration after packaging. The pungent and spicy taste on the surface of the kohlrabi can be fully guided by wind, and after pickling, a thick layer of experiment is sprinkled on the surface of the container, and then sealed by a lid and a water seal, and then sprinkled with salt to sterilize it, and finally covered with a sealing cover, so that the sealing effect is not good and it is not easy to leak and damage.

Description

Technical Field

[0001] The invention relates to the technical field of pickling kohlrabi, in particular to a method for pickling kohlrabi. Background Art

[0002] Mustard cabbage is a biennial herbaceous plant of the genus Brassica in the family Cruciferae. It is also known as kohlrabi, root vegetable, and spicy cabbage. The whole plant is hairless, with conical tubers, white skin, fleshy roots, upright stems, branching from the base, a few basal leaves, and stem leaves similar to basal leaves. The flowers are light yellow, the petals are obovate, and the siliques are linear and slightly flattened. The seeds are spherical and dark brown. The flowering period is from April to May, and the fruiting period is from May to June. Mustard cabbage can grow in sandy soil, clay soil, and loam. It is a long-day plant that likes cool and humid climates and is suitable for growing in loose sandy soil. Pickled cabbage is a dish made with kohlrabi as the main ingredient, so a method for pickling kohlrabi is provided.

[0003] When pickling kohlrabi, the existing technology is difficult to fully deal with the strong pungent and spicy smell on the surface of kohlrabi, so that the taste of the pickled kohlrabi does not meet expectations, and after pickling, the sealing of the kohlrabi does not meet expectations, making it easy to be damaged. Summary of the invention

[0004] 1. Technical issues to be resolved

[0005] In view of the deficiencies in the prior art, the present invention provides a method for pickling kohlrabi, which solves the problem that the kohlrabi surface has a strong pungent spicy smell and the problem that the kohlrabi is not well sealed and easily damaged after being pickled.

[0006] (II) Technical solution

[0007] To achieve the above object, the present invention is implemented by the following technical scheme: a method for pickling kohlrabi, comprising the following steps:

[0008] S1. First, manually wipe all the kohlrabi for 1 minute, then soak the kohlrabi in an acid solution for 5-10 minutes, take out after soaking, wash and dry, then soak the kohlrabi in water for 5-20 minutes, use a brush and a scraper to scrub and scrape the surface, and drain the water from the treated kohlrabi;

[0009] S2, bundling the kohlrabi and drying them in the sun;

[0010] S3, evenly slicing the dried kohlrabi;

[0011] S4, add 5-10 parts of salt and mix together. After the mixture is completely mixed, place the mixture layer by layer. Add 7-13 parts of salt to each layer, and repeat this process until the container is full.

[0012] S5. Sprinkle 20-30 parts of salt on the surface of the filled container, then cover it with a lid, add water to the surface and the edge of the container to seal it, add 1-5 parts of salt after sealing it, and finally cover it with a sealing lid. After sealing, leave it for 10-35 days;

[0013] S6. After marinating, take it out, add seasoning as needed, and then package it. After packaging, put it into a refrigerator for refrigeration.

[0014] Preferably, the drying time in step S2 is 5-10 hours.

[0015] Preferably, in step S6, white sugar, five-spice powder, monosodium glutamate, a small amount of salt, vinegar, chili powder, and mashed garlic can be added to mix the seasoning and stir.

[0016] Preferably, a slicer is used for slicing in step S3.

[0017] (III) Beneficial effects

[0018] The present invention provides a method for pickling kohlrabi, which has the following beneficial effects:

[0019] 1. Before pickling, first scrub the kohlrabi manually, then brush it with an acidic solution and an aqueous solution respectively, and then dry it so that the air can fully guide the pungent spicy smell on the surface of the kohlrabi.

[0020] 2. After pickling, sprinkle a thick layer of test on the surface of the container, and then seal it with a lid and a water seal. After sealing, sprinkle salt on it to sterilize it, and finally cover it with a sealing lid to make it seal well and not easy to leak and damage. DETAILED DESCRIPTION

[0021] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative work are within the scope of protection of the present invention.

[0022] Embodiment 1:

[0023] The embodiment of the present invention provides a method for pickling kohlrabi, comprising the following steps:

[0024] S1. First, manually wipe all the kohlrabi for 1 minute, then soak the kohlrabi in an acid solution for 5 minutes, take out after soaking, wash and dry, then soak the kohlrabi in water for 7 minutes, use a brush and a scraper to scrub and scrape the surface, and drain the water from the treated kohlrabi;

[0025] S2, bundling the kohlrabi and drying them in the sun;

[0026] S3, evenly slicing the dried kohlrabi;

[0027] S4, add 6 parts of salt and mix together. After the mixture is completely mixed, place the mixture layer by layer, add 8 parts of salt to each layer, and repeat this process until the container is full.

[0028] S5. Sprinkle 22 parts of salt on the surface of the filled container, then cover it with a lid, add water to the surface and the edge of the container to seal it, add 1 part of salt after sealing it, and finally cover it with a sealing lid. After sealing, leave it for 11 days;

[0029] S6. After marinating, take it out, add seasoning as needed, and then package it. After packaging, put it into a refrigerator for refrigeration.

[0030] The drying time in step S2 is 6 hours.

[0031] In step S6, sugar, five-spice powder, monosodium glutamate, a small amount of salt, vinegar, chili powder, and mashed garlic can be added to mix the seasoning and stir.

[0032] In step S3, slices are cut using a slicer.

[0033] Embodiment 2: The embodiment of the present invention provides a method for pickling kohlrabi, comprising the following steps:

[0034] S1. First, manually wipe all the kohlrabi for 1 minute, then soak the kohlrabi in an acid solution for 7 minutes, take out after soaking, wash and dry, then soak the kohlrabi in water for 10 minutes, use a brush and a scraper to scrub and scrape the surface, and drain the water from the treated kohlrabi;

[0035] S2, bundling the kohlrabi and drying them in the sun;

[0036] S3, evenly slicing the dried kohlrabi;

[0037] S4, add 7 parts of salt and mix together. After the mixture is completely mixed, place the mixture layer by layer, add 10 parts of salt to each layer, and repeat this process until the container is full.

[0038] S5. Sprinkle 25 parts of salt on the surface of the filled container, then cover it with a lid, add water to the surface and the edge of the container to seal it, add 3 parts of salt after sealing it, and finally cover it with a sealing lid. After sealing, leave it for 20 days;

[0039] S6. After marinating, take it out, add seasoning as needed, and then package it. After packaging, put it into a refrigerator for refrigeration.

[0040] The drying time in step S2 is 7 hours.

[0041] In step S6, sugar, five-spice powder, monosodium glutamate, a small amount of salt, vinegar, chili powder, and mashed garlic can be added to mix the seasoning and stir.

[0042] In step S3, slices are cut using a slicer.

[0043] Embodiment 3: The embodiment of the present invention provides a method for pickling kohlrabi, comprising the following steps:

[0044] S1. First, manually wipe all the kohlrabi for 1 minute, then soak the kohlrabi in an acid solution for 9 minutes, take out after soaking, wash and dry, then soak the kohlrabi in water for 18 minutes, use a brush and a scraper to scrub and scrape the surface, and drain the water from the treated kohlrabi;

[0045] S2, bundling the kohlrabi and drying them in the sun;

[0046] S3, evenly slicing the dried kohlrabi;

[0047] S4, add 9 parts of salt and mix together. After the mixture is completely mixed, place the mixture layer by layer. Add 12 parts of salt to each layer, and repeat this process until the container is full.

[0048] S5. Sprinkle 27 parts of salt on the surface of the filled container, then cover it with a lid, add water to the surface and the edge of the container to seal it, add 5 parts of salt after sealing it, and finally cover it with a sealing lid. After sealing, leave it for 30 days;

[0049] S6. After marinating, take it out, add seasoning as needed, and then package it. After packaging, put it into a refrigerator for refrigeration.

[0050] The drying time in step S2 is 9 hours.

[0051] In step S6, sugar, five-spice powder, monosodium glutamate, a small amount of salt, vinegar, chili powder, and mashed garlic can be added to mix the seasoning and stir.

[0052] In step S3, slices are cut using a slicer.

[0053] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for pickling kohlrabi, characterized in that: The following steps are involved: S1. First, manually wipe all the kohlrabi for 1 minute, then soak the kohlrabi in an acid solution for 5-10 minutes, take out after soaking, wash and dry, then soak the kohlrabi in water for 5-20 minutes, use a brush and a scraper to scrub and scrape the surface, and drain the water from the treated kohlrabi; S2, bundling the kohlrabi and drying them in the sun; S3, evenly slicing the dried kohlrabi; S4, add 5-10 parts of salt and mix together. After the mixture is completely mixed, place the mixture layer by layer. Add 7-13 parts of salt to each layer, and repeat this process until the container is full. S5. Sprinkle 20-30 parts of salt on the surface of the filled container, then cover it with a lid, add water to the surface and the edge of the container to seal it, add 1-5 parts of salt after sealing it, and finally cover it with a sealing lid. After sealing, leave it for 10-35 days; S6. After marinating, take it out, add seasoning as needed, and then package it. After packaging, put it into a refrigerator for refrigeration.

2. The method for pickling kohlrabi according to claim 1, characterized in that: The drying time in step S2 is 5-10 hours.

3. The method for pickling kohlrabi according to claim 1, characterized in that: In step S6, sugar, five-spice powder, monosodium glutamate, a small amount of salt, vinegar, chili powder, and mashed garlic can be added to mix the seasoning and stir.

4. The method for pickling kohlrabi according to claim 1, characterized in that: In step S3, a microtome is used to perform slicing.