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Turnip pickling method

A kohlrabi and the technology of the third step are applied in the field of pickling of kohlrabi, can solve the problems of improper pickling process, contain large nitrite, etc., and achieve the effect of improving taste

Inactive Publication Date: 2016-11-16
遵义市奇权果蔬专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention intends to provide a method for pickling kohlrabi to solve the problem in the prior art that the kohlrabi contains a large amount of nitrite due to improper pickling process

Method used

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  • Turnip pickling method

Examples

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Effect test

Embodiment 1

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

[0027] Step 1. Select kohlrabi without black and macular spots, rotten vegetables, water spinach and bolting vegetables, remove the roots and stalks of kohlrabi and wash them with clean water;

[0028] Step 2, soaking the washed kohlrabi in water, acetic acid and white sugar in an aqueous solution with a ratio of parts by weight of 10:2:4 for 30 minutes and draining;

[0029] Step 3: Put the kohlrabi into the pickling tank in the form of a layer of salt and a layer of vegetables for sealing and pickling, the amount of salt used is 7% of the amount of vegetables, the pickling temperature is 25°C, and the pickling time is 5 months;

[0030]Step 4: The top of the pickling tank is provided with an air intake hole, and the bottom of the pickling tank is provided with an air outlet hole. After the kohlrabi is placed, close the cover and fill the pickling tank with nitrogen through the air intake hole; pickled k...

Embodiment 2

[0035] A method for pickling kohlrabi, comprising the following steps:

[0036] Step 1. Select kohlrabi without black and macular spots, rotten vegetables, water spinach and bolting vegetables, remove the roots and stalks of kohlrabi and wash them with clean water;

[0037] Step 2, soaking the washed kohlrabi in water, acetic acid and white sugar in an aqueous solution with a ratio of parts by weight of 10:3:3 for 10 minutes and draining;

[0038] Step 3. Put the kohlrabi into the pickling tank in the form of a layer of salt and a layer of vegetables, and seal and pickle. The amount of salt used is 5% of the amount of vegetables, the pickling temperature is 30°C, and the pickling time is 4 months; Although the amount of salt used is reduced, under the effect of high temperature, the pickling time of kohlrabi can be significantly shortened;

[0039] Step 4: The top of the pickling tank is provided with an air intake hole, and the bottom of the pickling tank is provided with an...

Embodiment 3

[0044] A method for pickling kohlrabi, comprising the following steps:

[0045] Step 1. Select kohlrabi without black and macular spots, rotten vegetables, water spinach and bolting vegetables, remove the roots and stalks of kohlrabi and wash them with clean water;

[0046] Step 2. Soak the washed kohlrabi in water, acetic acid and white sugar in an aqueous solution with a ratio of parts by weight of 10:3:4 for 30 minutes and drain;

[0047] Step 3. Put the kohlrabi into the pickling tank in the form of a layer of salt and a layer of vegetables for sealing and pickling. The amount of salt used is 6% of the amount of vegetables, and the pickling temperature is 30°C. Pickle until the kohlrabi is from the inside to the outside are golden in color;

[0048] Step 4: The top of the pickling tank is provided with an air intake hole, and the bottom of the pickling tank is provided with an air outlet hole. After the kohlrabi is placed, close the cover and fill the pickling tank with n...

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Abstract

The invention discloses a turnip pickling method in the technical field of turnip pickling. The turnip pickling method includes the steps: firstly, washing turnips with clean water after removing root hair and stems; secondly, placing the washed turnips into water solution made of acetic acid and white granulated sugar for soaking and draining; thirdly, placing the drained turnips into a pickling tank for sealed pickling; fourthly, closing a cover plate after placing the turnips and filling the pickling tank with nitrogen through an air inlet hole; fifthly, taking out the pickled turnips, and desalting, draining and shredding the pickled turnips; sixthly, placing the shredded turnips in a pot and placing seasonings into the pot for seasoning; seventhly, packaging and warehousing the turnips after standing. The air inlet hole is formed in the top of the pickling tank, and an air outlet hole is formed in the bottom of the pickling tank. By screening and soaking the turnips before pickling and filling the pickling tank with the nitrogen in the pickling process, and growth of putrefying bacteria is suppressed while lactic acid bacteria growth and reproduction speed is increased, so that the content of nitrite in the turnips is reduced.

Description

technical field [0001] The invention belongs to the technical field of pickling kohlrabi, in particular to a method for pickling kohlrabi. Background technique [0002] Kohlrabi is a variant of mustard greens and is a root vegetable rich in vitamin C, minerals, sugars and protein, with high nutritional value. However, the harvested kohlrabi has a strong pungent spicy taste and a strong bitter taste. It is not suitable for raw food, but is suitable for processing into pickled products. Its unique cold processing method and unique flavor of fragrance, tenderness, crispness and sweetness are deeply loved. The majority of consumers like it. [0003] At present, the method of pickling kohlrabi is mainly salted, and the specific steps include: (1) raw material selection: choose unpolluted fresh mustard heads as raw materials; (2) raw material processing: peel off the old skin and dirty parts , pay special attention to cut off the bottom of each protrusion, put it in water to cle...

Claims

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Application Information

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IPC IPC(8): A23L19/20
Inventor 李明祥
Owner 遵义市奇权果蔬专业合作社
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