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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 → Re-soaking in sauce → Second drying → Sauce mixing → Third drying → Soy sauce soaking → Fourth drying.
2. Finished Product Processing: Material selection → Cutting → Mixing spices (saccharin, MSG, sodium benzoate) → Turning the cylinder (adding sugar) → Turning the cylinder (adding sugar osmanthus) → Packaging.
(III) Operation Instructions
(1) Material Selection: Choose kohlrabi with uniform size (between 0.5 kg to 1 kg per piece), good shape, no frost damage, no insect spots, no hollow center, no wooden or rotten heart, tender texture, less fiber, sweet, non-spicy, and of high quality.
(2) Finishing and Slicing: Remove the selected kohlrabi from storage, peel off the old skin, cut off the top, bottom, and roots, then split it into two halves. Ensure no burrs are left to maintain a neat appearance.
(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 Drying: Spread the soaked kohlrabi on bamboo mats for initial sun-drying. Turn every 2–3 days. Dry until the outer edges begin to shrink and the core also starts to contract. Typically, 100 kg of soaked vegetables dry down to 60–70 kg. This step helps create a contraction pattern that improves the final product’s texture. If not done properly, the product may become too soft or sour. The entire process usually takes 8–10 days. In rainy weather, cover with tarp. If the vegetables feel sticky, re-brine before resuming drying.
(5) Soy Sauce Soaking: Place the dried kohlrabi into a jar filled with thin, recyclable sweet sauce. Each jar holds 300 kg of dried vegetables and 180 kg of sauce. Stir daily using a wooden stick and expose to sunlight (cover during rain). Soak for about 30 days. Afterward, remove the kohlrabi, wash off excess sauce, and dry again.
(6) Second Drying: Place the washed kohlrabi on bamboo mats, cut side up. Dry flat for one day, then continue sun-drying for four more days. When the surface begins to wrinkle, it is ready for the next stage.
(7) Mixed Sauce Soaking: Put 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 pour the mixture over the kohlrabi. Repeat this seven times a day. On sunny days, rinse the jar frequently to speed up absorption and ensure even flavor. Soak for 40 days, then expose to the sun. Before sun exposure, check if the core is fully saturated. Cut the tip slightly to turn brownish red.
(8) Third Drying: Dry the kohlrabi as in the second drying phase. During the fourth drying, use a sieve to filter the sauce from the kohlrabi, place it on a bamboo mat, allow the surface to wrinkle, and return when curled.
(9) Cutting: Send the dried kohlrabi to the cutting room and slice into 1.5 cm wide and 5 cm long strips. Ensure the pieces are even and consistent.
(10) Spicing and Mixing: Combine monosodium glutamate, saccharin, and sodium benzoate in a container. Add the chopped kohlrabi and mix in batches according to the standard. After 4–5 hours, turn the cylinder once. Then, turn it once every other day for three days. On the fourth day, add 15 kg of white granulated sugar. Turn the cylinder twice daily for three days to ensure all ingredients are fully dissolved and absorbed. Add sugar osmanthus one day before finishing, and after two turns, the product is ready for packaging.
(11) Inspection and Packaging: After passing quality checks, package the finished products in clay jars or plastic bags. Clay jars must be sealed with two layers of kraft paper. Plastic bags should be food-grade, with a pressure resistance of 1.23 MPa, and properly sealed.
(IV) Product Quality Standards
1. Sensory Characteristics: Dark yellow color, bright and fresh surface, sweet, crisp, tight fibers, thick sauce, distinct osmanthus flavor, and uniformly cut strips.
2. Physical and Chemical Properties: Moisture content between 65% and 70%, salt content between 11% and 12%, total sugar content 20%, total acidity 0.9%, and amino acid content 0.21%.
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