How to pickle Jerusalem artichokes

How to pickle Jerusalem artichokes? I believe many friends will ask this question. Let me tell you below.

How to pickle Jerusalem artichokes

Jerusalem artichoke sauce

formula

100 kg of fresh Jerusalem artichokes, 40 kg of sweet sauce, 20 kg of salt, 24 kg of bean cake sauce, and 60 kg of second sauce.

How to pickle Jerusalem artichokes

Raw material processing: Select fresh Jerusalem artichokes harvested in November each year, remove the roots and impurities on the surface in time, and break the larger ones apart, wash and drain.

Pickling. After draining the fresh Jerusalem artichokes, sprinkle them with 16 degrees Baume salt water, put them into a jar, and pickle them evenly layer by layer. Turn the jar over every 10 hours or so, for a total of 4 times. Add salt and soak. After 48 hours, drain the brine in a basket, change the jar, put a bamboo mat on it, clamp it with bamboo strips, add salt to the original brine to make 16 degrees Baume, soak it and store it. Soak to remove the salt. Take out the salted dough, add an equal weight of clean water, soak it for 2 hours to remove the salt, take it out, put it into a basket and overlap it to absorb the brine for 3 to 4 hours, and switch it up and down once in the middle to make the brine even.

First sauce. Put the salty dough into 60 kg of second sauce, marinate for 3-4 days, stir twice a day, take it out, drain the brine, and put it into a jar. Second sauce. Mix 40 kg of sweet sauce and 24 kg of bean cake sauce, stir evenly, pour into the jar and continue marinating the Jerusalem artichokes, stir twice a day in the morning and evening, and it can be eaten after 20 days. Wash off the sticky sauce before eating, and it can be eaten after cutting.

Quality Standard: This product is golden yellow in color, shiny, with a mellow sauce flavor, crisp texture and sweet taste.

Precautions

1. Jerusalem artichokes should be processed as quickly as possible after harvesting, otherwise they are prone to discoloration and make the product black.

2. When harvesting and handling fresh Jerusalem artichokes, they should be handled with care to minimize mechanical damage and prevent the product from darkening in color.