Mustard tuber production process
A production process and technology of mustard mustard, which is applied in the field of mustard mustard production and production technology, can solve the problems of mustard nutrient loss, large sewage discharge, and many process links, and achieve the effects of protecting the environment, reducing emissions, and simplifying process procedures
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Embodiment 1
[0025] (1) Cleaning: clean the harvested cabbage heads;
[0026] (2) Add salt to marinate: put the washed cabbage heads in the vegetable pool, spread a layer of salt on the cabbage heads for each layer of cabbage heads until the vegetable pool is full, add salt to the weight of the cabbage heads 1% by weight, marinated for 2 days;
[0027] (3) Shredded from the pond: remove the pickled cabbage head from the pond and shred it for later use;
[0028] (4) Dewatering: Dry the shredded cabbage in step (3) with hot air at 70°C for 2 hours to remove water;
[0029] (5) Add salt and package: add salt to the shredded vegetable after dehydration, the weight of adding salt is 3% of the shredded vegetable weight, then pack into the bag and seal;
[0030] (6) Low-temperature fermentation: put the packaged shredded vegetables in a low-temperature environment of 6°C for low-temperature fermentation for 2 months;
[0031] (7) Seasoning packaging: pack the shredded coriander seasoning marin...
Embodiment 2
[0033] (1) Cleaning: clean the harvested cabbage heads;
[0034] (2) Add salt to marinate: put the washed cabbage heads in the vegetable pool, spread a layer of salt on the cabbage heads for each layer of cabbage heads until the vegetable pool is full, add salt to the weight of the cabbage heads 2% by weight, marinated for 2 days;
[0035] (3) Shredded from the pond: remove the pickled cabbage head from the pond and shred it for later use;
[0036] (4) Dewatering: Dry the shredded cabbage in step (3) with hot air at 70°C for 2 hours to remove water;
[0037] (5) salting and encapsulation: add salt to the shredded vegetable after dehydration, the weight of adding salt is 4% of the shredded vegetable weight, then pack into the bag and seal;
[0038] (6) Low-temperature fermentation: put the packaged shredded vegetables in a low-temperature environment of 6°C for low-temperature fermentation for 2 months;
[0039] (7) Seasoning packaging: pack the shredded coriander seasoning ...
Embodiment 3
[0041] (1) Cleaning: clean the harvested cabbage heads;
[0042] (2) Add salt to marinate: put the washed cabbage heads in the vegetable pool, spread a layer of salt on the cabbage heads for each layer of cabbage heads until the vegetable pool is full, add salt to the weight of the cabbage heads 3% by weight, marinated for 2 days;
[0043] (3) Shredded from the pond: remove the pickled cabbage head from the pond and shred it for later use;
[0044] (4) Dewatering: Dry the shredded cabbage in step (3) with hot air at 70°C for 2 hours to remove water;
[0045] (5) Add salt and package: add salt to the shredded vegetable after dehydration, the weight of adding salt is 3% of the shredded vegetable weight, then pack into the bag and seal;
[0046] (6) Low-temperature fermentation: put the packaged shredded vegetables in a low-temperature environment of 6°C for low-temperature fermentation for 2 months;
[0047] (7) Seasoning packaging: pack the shredded coriander seasoning marin...
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