A taro stalk pickled product and pickling method thereof

Abstract

The invention discloses a taro stalk pickled product and a pickling method thereof. The taro stalk pickled product comprises the following raw materials in parts by weight: 100-110 parts of taro stalks, 8-12 parts of starch, 7-10 parts of fermented bean curd, 8-10 parts of sweet-scented osmanthus, 20-40 parts of table salt, 100-110 parts of pickling water, 15-20 parts of distilled water, 30-50 parts of lemon, 20-40 parts of fresh oranges, 10-15 parts of white spirits with the alcohol degree of 30 DEG, 5-8 parts of garlic and 5-8 parts of conical red pepper fruit. According to the invention, the temperature, the pH level and the table salt concentration during a taro stalk pickling process are controlled to lower the residual amount of nitrite in the taro stalk pickled product to the maximum extent; coloring and seasoning agents, such as the fermented bean curd and the sweet-scented osmanthus, are added in the later period of the picking process, so that the color, aroma and taste and the nutritive value of the taro stalk pickled product are improved effectively. Before put into a jar and pickled, the taro stalks are mixed with the table salt and are dried till the water content is 5%-15%, and thus the probability of decaying and souring during the picking process is effectively lowered.

Description

technical field [0001] The invention relates to the field of pickled food, in particular to a taro stem pickled product and a pickling method thereof. technical background [0002] Taro stalks are the leaf stems of taro, also known as taro. After the taro is harvested in July and August, the taro and leaves are cut off, and the rest is taro stalks. Taro stalks have high nutritional and medicinal value, but they are pungent and may cause allergies after contact with the skin, so they are treated as waste in many places, which is a pity. [0003] In recent years, people have discovered that taro stems can also be turned into delicious dishes after cooking or pickling. Taro stalk pickled products are sour, crisp and delicious, and are loved by people, but different places have different pickling methods, and there is no written unified pickling method at present. [0004] The traditional pickling of taro stalks mainly includes the following steps: select high-quality taro sta...

AI Technical Summary

Problems solved by technology

Pickled taro stalks are sour, crisp and delicious, and are very popular among people. However, different places have different pickling methods. At present, there is no written unified pickling method.

[0004] The traditional pickling of taro stalks mainly includes the following steps: select high-quality taro stalks, clean them, cut them into pieces, put them in the jar and put them in the fermentation liquid, and finish the fermentation. This traditional pickling method has many shortcomings. Drying the taro stems in the sun will cause the taro stems to rot or change flavor during the fermentation process. Second, during the fermentation stage of the taro stems, failure to control the pickling temperature, pH value and salt concentration will lead to residues in taro stem pickled products. Too much nitrite is harmful to human health. Third, the color and smell of pickled taro stems are relatively poor, and the taste is monotonous, which cannot please diners.