How to pickle Jerusalem artichokes without them turning black

How to prevent Jerusalem artichokes from turning black when pickled? I think many of my friends have experienced Jerusalem artichokes turning black when pickling them.

How to pickle Jerusalem artichokes without turning them black

Its main production methods are as follows:

1. Raw material pretreatment: Wash the raw materials with clean water first, discard impurities and rotten, damaged, rotten and moldy tubers, rinse them with clean water and place them in a bamboo basket to drain.

2. Drying: Spread the rinsed raw materials on a bamboo rack or clean cement board, spread them evenly and thinly, and expose them to direct sunlight. Turn them over once in the morning and afternoon until they are soft to the touch. Generally, they are dried for 2-3 days.

3. For the initial pickling, add 8 kg of salt for every 100 kg of fresh Jerusalem artichokes, and pickle them in layers, with a thickness of about 20.0 cm. Sprinkle salt on each layer and compact each layer. Leave about 20% of the total salt for the top layer, and then press it tightly with stones and marinate for 7.0 days.

4. After the initial pickling, when the Jerusalem artichokes become soft and produce fragrance, you can remove them and discard the brine.

5. Re-pickle according to the initial pickling method, but the mouth of the jar must be sealed to prevent air leakage. After 30 days of pickling, it is a semi-finished product.

6. Slice, rinse and marinate the Jerusalem artichokes into slices about 0.3 cm thick. Rinse in running water for 6 hours, then remove and drain.

7. Seasoning: Boil 0.5% hay with water for 40 minutes, add 30% grade soy sauce, 8% primary salt, 0.8% MSG, 0.05% potassium sorbate, and put into a four-screw bottle with Jerusalem artichokes while it is still hot.

8. Sterilization: Sterilize in a water bath at 85℃ for 40 minutes to obtain the finished product.