Salting method of root-mustard

Abstract

The invention discloses a method for pickling kohlrabi. The method comprises the following steps that: kohlrabi is trimmed, cleaned and then cut into shreds, slices or granules, and added with table salt accounting for 0.5 to 1 percent of the weight of the kohlrabi; the kohlrabi and the table salt are well mixed, subjected to osmotic dehydration for 1 to 2 hours, centrifuged or squeezed to remove water, dehydrated through hot wind at a temperature between 50 and 70 DEG C till the moisture content of the kohlrabi the 75 to 80 percent, added with table salt accounting for 4 to 8 percent of the weight of the kohlrabi, added and well mixed with other seasonings, vacuum-packed, sterilized and rapidly cooled or after-ripened for 20 to 30 days; and then a finished product can be obtained. The method has the advantages of few production processes, short production cycle, low production cost, good product quality and the like, can get good economic benefit, is worthy to be popularized and applied, can further promote the development of kohlrabi planting-processing industry, and has important significance for increasing the income of farmers, promoting the development of local economy, and the like.

Description

technical field [0001] The invention relates to the field of agricultural product processing, in particular to a method for pickling kohlrabi. Background technique [0002] Kohlrabi belongs to root vegetables, rich in vitamins, minerals, sugars and proteins, with high nutritional value. Harvested kohlrabi has a strong mustard and bitter taste, so it is not suitable for raw food, and it is mostly processed into pickled products, which is very popular among consumers. [0003] At present, the kohlrabi products sold on the market are basically marinated by traditional techniques, that is, the harvested kohlrabi is dried in the sun, pickled with high salt, cooked, cut, desalted and dehydrated, seasoned with seasoning, packaged and sterilized. However, this process is to carry out a high-salt pickling of uncut kohlrabi, which has a large amount of salt (generally 12 to 15% of the weight of kohlrabi), slow conversion after ripening (generally takes 3 months), and high salt conten...

AI Technical Summary

Problems solved by technology

However, this process is to carry out a high-salt pickling of uncut kohlrabi, which has a large amount of salt (generally 12 to 15% of the weight of kohlrabi), slow conversion after ripening (generally takes 3 months), and high salt content in the product. High, cumbersome and time-consuming desalination and dehydration operations in the later stage will easily cause the loss of nutrients and unique flavor of kohlrabi, as well as many production processes, long production cycles, and high production costs.