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New process for shortening fermenting period of salted tuber mustard

A new technology, mustard mustard technology, applied in the fields of application, food preparation, food science, etc., can solve the problems that the temperature cannot be controlled and can only be affected by weather and temperature, and achieve the effect of improving quality, reducing the inventory of mustard mustard, and reducing investment

Inactive Publication Date: 2011-09-14
SICHUAN HUITONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the temperature cannot be controlled, it can only be affected by the weather temperature

Method used

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  • New process for shortening fermenting period of salted tuber mustard
  • New process for shortening fermenting period of salted tuber mustard

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A new process for shortening the ripening cycle of salted pickled mustard, including a heat exchanger, a hot water pump, a control valve, a thermometer, a brine pump, a hot water pipe, a brine pipe, a hot water storage pool, a steam pipe, a bamboo basket, a salting pool, The brine pipe two and the return pipe, the brine pump is placed in the bamboo basket, and the bamboo basket is set in a corner of the salting pool, the brine pump is connected to the heat exchanger through the brine pipe one, and a thermometer is set at the connection, and the hot water pump is set in the hot water At the bottom of the storage tank, a steam pipe is inserted into the hot water storage tank. The hot water pump is connected to the heat exchanger through the hot water pipe. A control valve and a thermometer are respectively set at the connection. The upper end of the heat exchanger and the hot water storage tank is also connected with a return flow The heat exchanger is connected to the dia...

Embodiment 2

[0028] Around the end of January and the beginning of February around the Spring Festival, green vegetables are picked as salted mustard. The salting process is: harvesting of green vegetables → cleaning → first salting → circulating salt water → turning the pond → adding salt and showering cycle → cover salt → sealing sand. After sealing the sand, it enters the fermentation period, and warms the clean water: first, heat the clean water to 35-45°C with steam in the hot water storage tank, turn on the power supply of the hot water pump, and transport the hot water to the heat exchanger through the hot water pipe , the hot water exchanges heat with the lower temperature brine in the heat exchanger, and after the temperature is lowered, it is transported to the hot water storage tank through the return pipe for heating and recycling; It is sent to the heat exchanger through the brine pipe one, and the temperature rises after heat exchange with hot water in the heat exchanger, and...

Embodiment 3

[0030] Around the end of January and the beginning of February around the Spring Festival, radishes are picked as salted mustard. The salting process is: harvesting of green vegetables→cleaning→first salting→circulating salt water→turning the pool→salting and showering cycle→covering salt→sealing sand. After sealing the sand, it enters the fermentation period, and warms the clean water: first, heat the clean water to 35-45°C with steam in the hot water storage tank, turn on the power supply of the hot water pump, and transport the hot water to the heat exchanger through the hot water pipe , the hot water exchanges heat with the lower temperature brine in the heat exchanger, and after the temperature is lowered, it is transported to the hot water storage tank through the return pipe for heating and recycling; It is sent to the heat exchanger through the brine pipe one, and the temperature rises after heat exchange with hot water in the heat exchanger, and then it is sent to the...

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Abstract

The invention relates to the field of tuber mustard processing, in particular to a new process for shortening fermenting period of salted tuber mustard. A heat exchanger is adopted to heat running tuber mustard salt water so that the temperature of the salt water rises to a temperature range appropriate for the growth of lactic acid bacteria so as to shorten fermentation time; a control valve is arranged at the inlet of a hot water pipeline connected with the heat exchanger to control water flow and control the temperature of hot salt water at 35-45 DEG C; thermometers are respectively arranged at the inlet of a hot water pipe of the heat exchanger, the inlet of a salt water pipe I and the outlet of a salt water pipe II; since the temperature is controlled within a range appropriate for beneficial bacteria, other bacteria are inhibited from growing, the fermented tuber mustard is more fragrant and purer as compared with the original method, the heat exchanger is adopted to control thetemperature, the fermentation time of the traditional process is shortened to less than two months from four months, the tuber mustard stock of a manufacturer and the quantity of salt ponds for storing the tuber mustard are reduced, thus invested fixed assets and working fund can be reduced and the quality of salted tuber mustard is improved.

Description

technical field [0001] The invention belongs to the field of pickled mustard processing, in particular to a new process for shortening the ripening cycle of salted mustard mustard. Background technique [0002] Traditional mustard is represented by Fuling mustard, which is a semi-dry pickled product. As the first of the world's three famous pickles (Fuling mustard, French pickled cucumber, and German sweet and sour cabbage), its production history has been more than 100 years, and it has always been listed It is a good vegetable dish, rich in protein, vitamins, minerals and so on. The main varieties of mustard in the market are jar-packed mustard, salty and fresh bagged instant mustard, red oil seasoning instant mustard, etc. [0003] No matter what flavor mustard mustard is, its main raw material is salted green cabbage head, and the quality of salting directly affects the quality of the final product. The principle of salted mustard is to use the high permeability of sal...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 兰云祥蹇学刚
Owner SICHUAN HUITONG FOOD
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