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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, 50 grams of MSG, and 7.5 grams of saccharine.
(II) Process Flow
1. Raw Material Processing:
Material Selection → Finishing and Cleaning → Cutting → Salting → Soaking → Initial Drying → Soaking in Sauce → Second Drying → Mixed Sauce Soaking → Third Drying → Soy Sauce Soaking → Fourth Drying
2. Finished Product Processing:
Material Selection → Cutting → Mixing Spices (add saccharin, MSG, and sodium benzoate) → Turning the Cylinder (add sugar) → Turning the Cylinder (add sugar osmanthus) → Packaging
(III) Operation Instructions
(1) Material Selection: Choose kohlrabi with uniform head size, between 0.5 kg to 1 kg per piece. The vegetable should have a good shape, no frost damage, insect spots, hollow center, or rotten heart. It should be tender, with less fiber, sweet, non-spicy, and of high quality.
(2) Finishing and Slicing: After selecting the kohlrabi, remove the old skin, head, tail, and roots. Cut the vegetable into two halves using a knife, ensuring there are no burrs that could affect the appearance of the final product.
(3) Salting and Brining: Prepare clay jars with a brine solution at 27.1% concentration. Place the cut kohlrabi into the jars, ensuring the brine covers the vegetables by at least 3 cm. Soak for 48 hours, then drain the brine.
(4) First Sun Drying: Spread the soaked kohlrabi on bamboo mats for the first sun drying. Turn it every 2–3 days. Dry until the edges begin to shrink and the core also starts to contract. This usually takes about 8–10 days. If it rains, cover with a tarp. If the vegetables become sticky, re-brine and continue drying.
(5) Soy Sauce Soaking: Place the dried kohlrabi into a jar filled with sweet sauce. Each jar holds 600 kg, with 300 kg of dried vegetables and 180 kg of sauce. Stir daily with a wooden stick and expose to sunlight. Soak for approximately 30 days, then remove and dry again.
(6) Second Sun Drying: Spread the washed kohlrabi on bamboo mats, cut side up. Dry for one day, then continue for 4 more days. When the surface wrinkles, it is ready for the next step.
(7) Mixed Sauce Soaking: Place the dried kohlrabi into a container (300 kg per batch). Mix the sauce (20 kg sweet sauce, 10 kg salty sauce, 500 g licorice powder, 10 kg soy sauce), stir daily, and repeat this process 7 times. If the weather is good, rinse the jar frequently to enhance flavor absorption. Soak for 40 days before sun-drying. Check if the center is well soaked, and if needed, cut the top slightly to promote even absorption.
(8) Third Sun Drying: Follow the same procedure as the second drying. Use a sieve to filter the sauce, place the kohlrabi on bamboo mats, and let the surface wrinkle. When curled, it is ready for the next stage.
(9) Cutting: Cut the dried kohlrabi into strips measuring 1.5 cm wide and 5 cm long, ensuring even thickness.
(10) Mixing and Flavoring: Combine MSG, saccharin, and sodium benzoate in a drum. Add chopped kohlrabi and mix in batches according to standard ratios. After 4–5 hours, turn the drum once. Then turn it every other day for 3 days. On the fourth day, add 15 kg of white granulated sugar. Turn the drum twice daily for another 3 days to ensure full dissolution and penetration of flavors. Add sugar osmanthus one day before final packaging and complete the process after two turns.
(11) Inspection and Packaging: After passing quality checks, the finished products are packed in clay jars or food-grade plastic bags. Clay jars must be sealed with two layers of kraft paper, while plastic bags must be made of durable food-grade film with a pressure resistance of 1.23 MPa.
(IV) Product Quality Standards
1. Sensory Characteristics: The product should have a dark yellow color, bright and fresh surface, sweet and crisp texture, tight fibers, thick sauce, a distinct osmanthus aroma, and uniformly sized strips.
2. Physical and Chemical Parameters: Moisture content between 65% and 70%, salt content between 11% and 12%, total sugar content of 20%, total acid level of 0.9%, and amino acid content of 0.21%.
This detailed process ensures the production of high-quality kohlrabi Snacks that meet both sensory and nutritional standards.
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Processing technology of sweet osmanthus beet