RU2240711C2 - Method for producing of marinated kohlrabi - Google Patents

Abstract

FIELD: food-processing industry, in particular, production of dessert products.

SUBSTANCE: method involves producing marinated stalked fruit of kohlrabi by selecting wholesome stalked fruits of kohlrabi; washing; cleaning from skin; grinding or cutting into pieces; placing kohlrabi into preliminarily prepared cans; placing pepper, laurel leaves, garlic, and dill; pouring with hot media comprising water, salt, sugar and 70%-acetic essence. Components are used in the following ratio, wt%: water 97.5-72.0; salt 0.5-8.0; sugar 0.5-0.8; acetic essence 0.5-4.0; pepper 0.3-1.0; garlic 0.5-4.0; dill 0.1-2.0; laurel leaf 0.1-1.0; sterilizing and sealing cans filled with kohlrabi and marinade. Leaves of currant and cherry, berries of blackthorn or black-fruit mountain ash may be added into cans for improving gustatory qualities, imparting pungency and softness to marinade and pleasant taste of product.

EFFECT: improved quality and wider range of product.

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Description

The invention relates to the food industry and can be used for the production of vegetable dessert products, namely pickled kohlrabi.

Kohlrabi is one of the early-grown vegetables of the cabbage genus, differs from all the others in a shortened and very thickened stem in the form of a spherical formation, starting at the ground itself. Salads, soups, cereals, etc. are made from it. A known method of making soaked kohlrabi with beets and apples, poured with a pouring liquid, including water, salt and mustard (G. Berson. Vegetables for every taste. Yekaterinburg, Central Ural Book Publishing House, 1993, p. 104).

The closest analogue of the proposed method for the production of pickled kohlrabi is the method of pickling kohlrabi stalks (Bozena Khostashova and other home preservation of fruits and vegetables. M., 1994, S. 266-265).

The disadvantage of all the above methods and compositions of fillings is that they do not make it possible to cook spicy, spicy dish with special taste qualities from kohlrabi.

The invention is intended to expand the assortment of canned vegetables based on the indispensable components of the marinade and improve their taste.

A method for the production of pickled kohlrabi stems is as follows.

Choose healthy kohlrabi stalks, wash, peel, chop or cut into 2-3 cm pieces. When placing kohlrabi in prepared containers, put pepper, bay leaf, garlic, dill on the bottom of the container and fill it with hot pouring from water, salt, sugar and 70% vinegar essence in the following ratio of components, wt.%: Water 97.5-72.0, salt 0.5-8.0, sugar 0.5-8.0, vinegar essence 0.5-4, 0, pepper 0.3-1.0, garlic 0.5-4.0, dill 0.1-2.0, bay leaf 0.1-1.0. Containers with kohlrabi and marinade are sterilized and corked.

We give examples of the method with the limiting and average values of their components.

Example 1 (minimum values). The components for the marinade were taken in the following proportions, wt.%:

Water 97.5

Salt 0.5

Sugar 0.5

Vinegar Essence 0.5

Pepper 0.3

Garlic 0.5

Dill 0.1

Bay leaf 0.1

The finished product had a clear marinade, solid kohlrabi slices, a pleasant smell of garlic, dill, a slightly expressed sour-sweetish, slightly salty taste.

Example 2 (average values). The components for the marinade were taken in the following proportions, wt.%:

Water 84.8

Salt 4.2

Sugar 4.2

Vinegar Essence 2.2

Pepper 0.6

Garlic 2.3

Dill 0.6

Bay leaf 0.6

The finished product had a clear marinade, kohlrabi pieces were hard-soft, pleasant smell of garlic, dill, pronounced sour-sweetish salty taste.

Example 3 (maximum values). The components for the marinade were taken in the following proportions, wt.%:

Water 72.0

Salt 8.0

Sugar 8.0

Vinegar Essence 4.0

Pepper 1.0

Garlic 4.0

Dill 2.0

Bay leaf 1.0

The finished product had a clear marinade, kohlrabi slices were soft, a pleasant smell of garlic, dill, a strongly pronounced sour-sweetish salty taste.

The components for the marinade were selected in such a way that they provided good taste of the product. A decrease in the concentration of salt (less than 0.5%) leads to a product of unexpressed taste. Acetic essence along with taste has a preservative effect, increasing the acidity of the product. Given the effect of acid on the taste of the product, we used it in a concentration of not more than 4%. An acid concentration of less than 0.5% is insufficient to guarantee the product against spoilage. Pepper, garlic, dill, bay leaf are rich in essential oils, which, in addition to the pleasant smell, possess antimicrobial and antifungal effects even in small quantities, which improves storage of the future product.

The use of these products in concentrations above the maximum is impractical, and below the minimum does not give the desired result (pleasant taste).

To improve the taste of the pickled product, you can add currant and cherry leaves, coriander to the marinade before sterilization, and to give the marinade softness and a pleasant color of blackthorn berries or chokeberry.

The given examples indicate the possibility of using a vegetable product with good taste in nutrition.

The invention can be used for pickling and types of cabbage such as broccoli, Brussels sprouts, white-red cabbage.

Claims (1)

A method for the production of pickled kohlrabi stalks, including washing, cleaning, cutting, pouring marinade and sterilization in the following ratio of marinade components, wt.%: Water 97.5-72.0 Salt 0.5-8.0 Sugar 0.5-8.0 Acetic essence 0.5-4.0 Pepper 0.3-1.0 Garlic 0.5-4.0 Dill 0.1-2.0 Bay leaf 0.1-1.0