Method for marinading kohlrabi

• Main Author: MO CHUNHONG
• Format: Patent
• Language: English
• Published: 07.10.2015
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a method for marinading kohlrabi, belonging to the technical field of food processing. The method for marinading kohlrabi comprises the following steps: A, slicing raw kohlrabi, and drying the kohlrabi slices in air until the moisture content is 50 percent; B, alternately spreading the kohlrabi slices obtained in the step A and salt layer by layer from bottom to top in a barrel, compacting and covering the barrel to marinade the kohlrabi for 3-5 days, wherein the weight ratio of the kohlrabi to salt is 5:1; C, drying the kohlrabi prepared in the step B in air until the moisture content is 35 percent: D, repeating the operations in the step B and the step C twice, and drying the kohlrabi in the air until the moisture content is 28 percent for the last time; and E, placing the kohlrabi prepared in the step D in a jar, sealing the jar, and inverting the jar, and setting the jar for at least 90 days to obtain the marinaded kohlrabi. With the adoption of the method disclosed in the invention, the problems that the marinaded kohlrabi prepared by the traditional method is changed in color, is sour and mildew can be solved.