How to pickle Jerusalem artichokes

How to pickle Jerusalem artichokes? I believe many friends still don’t know, so let me give you a detailed introduction below.

Pickled Jerusalem artichokes method 1

First, wash the Jerusalem artichokes, dry them in the sun until they are half dry, cut them into thin slices, blow dry them in a ventilated and cool place, and finally put them in an inverted air-drying pot to dry them for one or two months before they can be eaten. Be sure to change the water under the pot frequently. No preservatives are needed. Of course, in order to save time, you can also use a water pot, but the water pot has a strong ability to absorb water, so the storage time of the Jerusalem artichokes will be greatly shortened.

This is what I did, you can try it: I bought young ginger

Pickled Jerusalem artichokes method 2

1. Wash the ginger, slice it and drain the water;

2. Prepare a dry container with a large mouth (a glass bottle is fine), put the ginger in it and sprinkle salt on it, moving it back and forth so that the salt can reach every piece of ginger;

3. Prepare white vinegar and pour it into a container until it covers the ginger.

Well, put it in the refrigerator in summer and indoors in winter. It will be OK in two or three days. It is a little sour and a little spicy, very delicious

In recent years, with the continuous improvement of my country's economic policies and the demand of the international market, my country's vegetable exports have increased and the varieties have increased. Among them, fresh ginger has become the main product of exported vegetables. According to a survey, nearly 60% of the fresh ginger in the Japanese market is Chinese, and Shandong fresh ginger accounts for more than 40% of my country's exports. This has greatly mobilized the enthusiasm of farmers to grow fresh ginger, better guided the major adjustment of the agricultural industrial structure, and effectively promoted the rapid and healthy development of the agricultural economy. However, due to the high standards and strict requirements of the international market for fresh ginger products, after a large number of products are shipped abroad, a large part of fresh ginger and other foreign products will be piled up in the warehouse, which to a certain extent affects the smooth development of fresh ginger production in circulation. To this end, on the basis of market investigation and multiple tests, we pickled and processed the inferior fresh ginger into products with unique flavors, successfully solved the contradiction of product backlog in circulation, increased product variety, and broadened the way for fresh ginger exports. The processing technology is introduced as follows.

1. Process

Raw materials - peeling - washing - sterilization - weighing and packing - adding salt water - adjusting salinity - tying - sealing and storage

2. Key points of operation technology

1. The raw materials should be fresh ginger pieces weighing more than 50kg, without rot, scabies, insect bites, clean appearance, bright yellow color, especially fresh and tender ginger balls with less fleshy fiber.

2. Peeling: Use a mechanical peeling machine to peel the raw material. Be careful not to peel too deep and waste it. Then peel it carefully and thoroughly by hand. This is a key step in raw material processing and has a great impact on the appearance quality of the product. Use bamboo sticks to trim the ginger ball comprehensively and remove all bad spots that affect the appearance cleanliness.

3. Rinse: Rinse the peeled semi-finished products repeatedly in the turnover box with treated tap water to remove the broken skin and other impurities attached to the surface of the ginger ball until it is rinsed clean.

4. Sterilization: Add glacial acetic acid and sodium hypochlorite to tap water to prepare 0.1% to 0.3% sodium hypochlorite disinfectant (the ratio of glacial acetic acid to sodium hypochlorite is 1:4). Soak fresh ginger in the sterilization pool for one-time sterilization. The ratio of disinfectant to fresh ginger is 1:1, and the sterilization time is 5-10mln.

5. Weighing and packing: There are 3 layers of plastic bags in the wooden box, the inner 2 layers are white bags (single layer thickness is about 6 silk), and the outermost layer is black bag (single layer thickness is about 8 silk). The net weight of the product in each box is 40kg.

6. Add salt water to prepare 16% salt solution, add 1%-3% citric acid to adjust the concentration, and then add 0.001%-0.003% sodium hypochlorite preservative. Add 20kg of salt water to each box.

7. Adjust the salinity. Fresh ginger will be dehydrated after being processed, and the surface of the ginger pile in the wooden box will sink significantly. Adding an appropriate amount of salt directly to the surface of the ginger pile can accelerate the dehydration of fresh ginger and adjust the concentration of the salt solution in the box at the same time. Adjust the concentration of the salt solution in the box to 20%-21%.

8. Tie the bag. After adding salt to the ginger pile in the box, it can be tied after 3-4 hours. The tying operation is also a key link that affects product quality. It is required to exhaust all the gas in the bag, otherwise the product in the bag will change. Exhaust and tie the two layers of white bags separately, and finally fold the black bag in half and cover it tightly until the white bag does not leak.

9. The box sealer seals the wooden box with the top cover, nails it firmly, and then transports it to a warehouse with a temperature of 11-12℃ for storage.

3. Notes

1. Because fresh ginger is prone to chilling damage and rot in a temperature environment below 10℃, the working environment temperature must be maintained above 10℃, especially the finished product boxes must be stored in a warehouse at 11-12℃.

2. During the peeling and finishing process, careful inspection should be carried out to ensure that the surface of the semi-finished product is neat and free of any spots.

3. When tying the bag, the gas in the bag must be completely removed to prevent the creation of growth conditions for aerobic microorganisms and the resulting changes in product quality.

4. Pay attention to check the integrity of the bag to prevent salt water leakage from causing changes in product quality.

IV. Summary

1. The process is easy to operate, has a low degree of mechanization, and low investment cost, and is very suitable for the development and production of township enterprises.

2. The practice in recent years has proved that the cheap inferior fresh ginger in the domestic market can enter the international market after being processed by this pickling process, and its value has doubled. It can be said that it has "turned waste into treasure" and created more value. It has indeed guided the "production" and "supply" of fresh ginger, and added variety to the export products. It has obvious economic and social benefits.