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(II) Process flow
1. Raw material processing process Material selection → Finishing and cleaning → Cutting blank → Salt halide → Soaking → Initial drying → Soaking recovery sauce → Second drying → Mixed sauce soaking → Three drying → Soy sauce soaking → Four drying
2. Finished product processing process Material selection → cutting → mixing spices (add saccharin, monosodium glutamate, sodium benzoate) → turn over the cylinder (add sugar) → turn over the cylinder (add sweet-scented osmanthus) → packaging
(three) operation instructions
(1) Selection of materials: choose uniform head size (0.5 kg or more and 1 kg or less per vegetable), with good shape, no frost damage, no insect spot, no hollow, wooden heart, rotten heart, tender texture, and fiber Lesser, sweet, non-spicy, exotic kohlrabi is used as a raw material.
(2) Finishing and slicing: Take out the selected kohlrabi, shave the old skin, head and tail, and roots, and then divide it into two with a knife. Do not have burrs so as not to affect the appearance of the goods.
(3) Salt and brine soaking: Prepare a number of clay jars with a good amount of salt and brine, and pour it into the cylinder with 27.1% as the standard. Place the cut two-leaf tassel into the salt brine tank (the brine should be more than 3cm) Soak for 48 hours, remove and drain brine.
(4) Early sun: Put the soaked kohlrabi on the bamboo curtain, and cut it up for the first sun. Every 2 to 3 days, turning 1 time, drying to the side of the dish began to shrink, to the dish when the heart is also shrinking (usually every 100 kilograms of soaked vegetables drying to 60 to 70 kg) is qualified. The purpose of the first sun is to make the curling and inner circle of the rutabaga with a marked contraction pattern. If this standard is not met, it will be easy to make crisps, sour, and affect the brittleness of the product. The entire drying process generally takes 8 to 10 days. Cover with a tarpaulin if it is rainy. Found that the body has a sticky phenomenon, need to re-halogen soak, until the sun out.
(5) Soaking soy sauce: Soak the sun dried semi-finished products in a thin, recyclable sweet sauce jar. The general cylinder capacity is 600 kg, 300 kg of dried vegetables, 180 kg of sauce, and about 80% should. Every day, dip a sauce with a wooden stick and carry out a daily sun exposure (to cover the tank when it rains). Soaking time is about 30 days. Then remove it and collect it in the sauce jar. Wash the sauce on the dish and then dry it.
(6) The second solarization: pour the washed dishes on the bamboo curtain so that the cut surface is facing upwards. One is only placed flat for the sun. After drying in the sun for a day, it is necessary to dry in the sun for 4 days. When the sun shines on the surface of the dish, wrinkles can be recovered.
(7) Mix sauce soaking: Put the sun-dried food head into the cylinder, each cylinder 300 kg. Mix the sauce (20 kg of sweet noodles, 10 kg of salty sauce, 500 g of licorice powder, 10 kg of soy sauce), soak it in a wooden stick and pour it once a day. Make it 7 times a day. If the weather is fine, it is necessary to rinse the bowl frequently to promote the quick-cooking and uniform sauce taste. After soaking for 40 days, it can be exposed to the sun. Before going out of the sun, check if the head of the dish is soaked in the heart. It is advisable to cut the head of the dish to brownish red.
(8) Three suns: 3 suns with the second sun. 4 When the sun is still rinsing with recycled soy sauce, use a hedge filter to remove the sauce on the head, place it on a bamboo screen and let the surface wrinkle, and take it back when it curls around.
(9) Cutting: The sun-dried food head is sent to the cutting workshop and cut into strips 1.5 cm wide and 5 cm long, and the bars should be even.
(10) mix accessories: first monosodium glutamate, saccharin, sodium benzoate mix, put in the cylinder for use. Then chop the chopped vegetables into the empty tank and stir the ingredients in batches according to the standard. Each layer of vegetable material poured into the cylinder is evenly scattered into the corresponding accessories, after 4 to 5 hours after the end of the mixing material, it is necessary to turn the cylinder over 1 times. After that, the cylinder is turned over once every other day, and the cylinder is generally turned over for 3 days. On the fourth day, 15 kg of white granulated sugar was added. Two times of turning the cylinder twice a day, it was also necessary to turn the cylinder for 3 days, so that all the ingredients were dissolved and infiltrated into the kohlrabi. Add sugar osmanthus 1 day before the cylinder, and turn it into a finished product after 2 times.
(11) Inspection and packaging: The finished products shall be packed in clay jars or plastic bags after passing the inspection. Pottery jars must be sealed with two layers of kraft paper. The plastic bag shall be made of a food plastic film bag with a pressure resistance of 1.23 megapascals and be sealed.
(d) Product quality standards
1. The sensory index is dark yellow, and the surface of the dish is bright, fresh, sweet, crisp, tight fiber, thick sauce, sweet osmanthus taste, uniform strips.
2. Physical and chemical index moisture 65% to 70%, salt content 11% to 12%, whole sugar 20%, total acid 0.9%, amino acid 0.21%.
Processing technology of sweet osmanthus beet
(1) 250 kilograms of main raw materials and fresh head lettuce, 40 kilograms of salt, 40 kilograms of sweet sauce, 40 kilograms of soy sauce, 20 kilograms of salty sauce, 20 kilograms of white granulated sugar, 1 kilogram of sugar osmanthus, 500 grams of licorice powder, 50 grams of sodium benzoate, MSG 50 grams, saccharine 7.5 grams.