Nanxun Spicy Turnip, also known asSpicy turnipIt is a famous traditional specialty in Zhejiang Province.Nanxun fragrant kohlrabi has a long history of production and a wide market.It is mainly produced in Beili, Sanchang, Hengjie and other townships in Nanxun District, Huzhou City, with an annual production of more than 10000 tons, and sold to Beijing, Shanghai, Jiangsu, Guangdong, Guangxi and other provinces (autonomous regions), and is welcomed by people in southern Jiangsu, Hangzhou and Shanghai.At the same time, there are a small number of export arrangements, which are exported to Hong Kong and Macao.
This kind of turnip is good in color, smell and taste.In the production season, you can smell the unique fragrance of fragrant kohlrabi 100 meters away from the "vegetable factory" (kohlrabi processing factory).If you can break the fan shaped turnip with your hands in the "vegetable factory", you will see a slightly yellow and fragrant delicacy in front of you.If you taste it personally, you will feel delicious. If you use it to stir fry, you will feel that it is full of fresh without MSG, and it has the characteristics of sweet, crisp, and refreshing.
Production method
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Nanxun Spicy Turnip
1. Fresh kohlrabi is half dried: after harvesting, local farmers immediately remove the old leaves and rotten leaves, cut off the roots, clean the sediment and impurities, and then put the leaves togetherMulberryOr spread on the ground to dry, evaporate water, and wait for 10 days or half a month (if it is returned to the house in case of frost, to prevent it from being damaged). Every 100 kilograms of fresh kohlrabi is only half of 40 kilogramsdried vegetable, then roll the vegetable leaves tightly and roll them into a ball to be pickled.
2. Some local vegetable factories also directly purchase semi dried kohlrabi as processing materials.The purchase specifications of semi dried kohlrabi are as follows.
Grade A: shaved roots, washed, polished, small leaves wrapped tightly and sealed dry (fresh drying rate of 40%), no mud, no head, no frostbite, no insect knife injury, no black heart, no wood core, small and large uniform, no small.
Class B: shaved roots, washed, polished, small leaves wrapped tightly and sealed dry (fresh drying rate of 40%), no mud, impurities, more yuan bao shaped, no frostbite, no insect knife wounds, no black heart, no wood core.The size is even, without small ones.
Grade C: It does not meet the standard of Grade A, small.
3. Cutting vegetables and pickling: when pickling, cut the small head vegetables into similar thick and thin pieces (about 3 mm thick), but firmly connect them one by one, break them into fan shaped pieces, and put a layer of vegetables according to the standard of 3.5~4 kg of salt for every 100 kg and a half dried head vegetables, and spread a layer of salt layer by layer into the tank, and lay them layer by layer firmly, and step on each layer until the salt is closed.After treading full, take it out after 3 days of sealing for sorting management, and eliminate dishes with poor quality (if there is a small amount of brine at the bottom, it should also be removed).The selected dishes should be put with 3.5~4kg of salt per 100kg of half dried turnip, sprinkled with a layer of salt, salted into the jar (Yuankou jar), and pressed tightly layer by layer with a round flat head wooden stick.Press it to about 5cm away from the altar opening, line it with cotton paper, and then enter the warehouse. The altar opening is best placed upside down on the mud ground, and the surrounding area is sealed with mud and the ground.Those stacked on the top should also be sealed with the bottom of the altar below.When leaving the factory, take out the jar mouth upwards, re compact it, sprinkle cover salt on the jar mouth, fasten the vegetable head, and coverIndole shellAnd then seal the mouth with yellow mud or other mud, and after the mud dries, it can be shipped out for sale and put on the market.
quality standard
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The body and vegetable head are even (Grade A is even in size; Grade B is small but slightly less even, Grade C is uneven in size).Slices of vegetables are neatly cut into a fan shape and turned over. The leaves are tightly wrapped;Light yellow color, (brown yellow after long storage), strong aroma;Crispy and delicious;Salty and palatable, with natural sweetness;No black heart, no wood (hard) heart, no frostbite, no rot, no acid, no mold.Transportation and storage: transportation: in order to reduce the loss of long-distance transportation and marketing, each jar shall be fastened with ten quadrants of thick straw rope and five straight crosses when leaving the factory.Then it can be transported by ordinary vehicles or ships.Each jar contains about 30kg of fragrant kohlrabi. Storage: The fragrant kohlrabi should be stored in a cool and ventilated place in the warehouse. It can not be preserved for a long time, but should not be affected by moisture, rain or raw water.
Historical evolution
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Before liberation, Shanghai's private foreign trade companies specializing in local specialties sent their staff to Nanxun to organize the purchase of kohlrabi during the harvest and processing seasons.In the 1950s after liberation, Shanghai Foreign Trade Company also operated the export of Nanxun Spicy Turnip, entrusted Nanxun supply and marketing department to organize the purchase and processing, and Shanghai Company sent personnel to check and accept the quality.Therefore, the foreign trade channels of Nanxun Spicy Kohlrabi at that time were always unblocked.At the same time, farmers from the four villages in Nanxun are also directly exported to Shanghai, Wuhan, HefeiNanchang、GuangzhouEtc.The largest number of farmers produce and sell their own products every year, making them a major source of income for local farmers.However, under the influence of the "Left" mistakes, the output once dropped significantly.According to the survey, in 1973, the processing of kohlrabi in Nanxun was less than 15000, accounting for only 6% of the highest annual output in history.After the Third Plenary Session of the Central Committee of the CPC, Nanxun Spicy Kohlrabi has recovered and developed rapidly.In the years since 1980, pickled kohlrabi produced and processed every year has ranged from 80000 to 100000 countries.Several farmers in Beili Township sold more than 300 local fragrant turnips to Liuzhou, Guangxi, at a price twice that of the local market, earning more than 2000 yuan.along withAgricultural industrial structureThe farmers' enthusiasm for the production of kohlrabi is very high, and the development prospect is encouraging.
