Processing Methods and Technical Key Points for Pickled Jerusalem Artichoke
Jerusalem artichoke, botanically known as Helianthus tuberosus, is a plant of the Asteraceae family. It can be used to produce health food with a unique flavor.
1. Process flow
Raw material processing → sun-drying → initial pickling → removal of brine → second pickling → slicing → rinsing → seasoning → sterilization
2. Processing key points
1. Raw material pretreatment: First wash the raw materials with clean water, discard impurities and rotten, damaged, spoiled, or moldy tubers, rinse again with clean water, then place in a bamboo basket to drain.
2. Sun-drying: Spread the rinsed clean raw materials on a bamboo rack or clean cement slab, spread them evenly and thinly, and let them dry in direct sunlight. Turn them once in the morning and once in the afternoon until they feel soft when squeezed by hand; generally dry for 2 days.
3. Initial pickling: Pickle in layers at 8 kg of salt per 100 kg of fresh Jerusalem artichoke, with each layer about 200 cm thick, sprinkling salt on each layer and pressing firmly layer by layer, reserving about 20% of the total salt amount to sprinkle on the top layer, then press firmly with stones and pickle for 70 days.
4. Removal of brine: After initial pickling, when the Jerusalem artichoke becomes soft and develops aroma, it can be taken out and the brine removed.
5. Second pickling: Pickle again using the initial pickling method, but the jar mouth must be sealed tightly to prevent air leakage. Pickle for 30 days, and it becomes a semi-finished product.
6. Slicing and rinsing: After second pickling, cut the Jerusalem artichoke crosswise into slices about 0.3 cm thick. After cutting, place in running water and rinse for 6 hours, then take out and drain.
7. Seasoning: Add 0.5% dried grass and boil in water for 40 minutes, then add 30% first-grade soy sauce, 8% initial salt, 0.8% monosodium glutamate, and 0.05% potassium sorbate, and while hot, fill into four-rotation jars already containing Jerusalem artichoke.
8. Sterilization: Sterilize in an 85°C water bath for 40 minutes, and it becomes the finished product.