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Production method of transparently packaged tuber mustard

A technology of transparent packaging and pickled mustard, which is applied in the fields of application, food preparation, food science, etc., and can solve the problems of production methods for mustard mustard without transparent packaging, etc.

Inactive Publication Date: 2014-02-05
SOUTHWEST UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

So far, there is no research report on the production method of mustard mustard in transparent packaging at home and abroad.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Trim the mustard salt raw material (semi-finished product) to check the ribs, check the quality, wash, slice, desalinize the mustard slices with drinking water to a salt content of 3-10%, press and dehydrate for later use; weigh according to the following ratio Color-protecting agent (calculated based on the mass of dehydrated mustard): 200mg / kg disodium ethylenediaminetetraacetic acid (EDTA-2Na), 10mg / kg sodium erythorbate, calcium chloride (CaCl 2 ) powder 90 mg / kg; fully mix this color-protecting agent with other seasoning accessories for mustard mustard seasoning, then mix it with dehydrated mustard slices evenly, put it into PET / PA / RCPP food transparent packaging bags and press Conventional mustard mustard production method produces, promptly makes transparent package mustard mustard product.

[0012] Comparing the mustard mustard samples in transparent packaging and opaque packaging after storage for 5 months under natural conditions, it was found that the L value...

Embodiment 2

[0014] The raw material of mustard salt billet (semi-finished product) is trimmed to check the tendons, after quality inspection, washed, shredded, desalted mustard silk with drinking water to a salt content of 3-10%, pressed and dehydrated for later use; weighed according to the following ratio Color-protecting agent (calculated based on the mass of dehydrated mustard): 240 mg / kg of disodium ethylenediaminetetraacetic acid (EDTA-2Na), 5 mg / kg of sodium erythorbate, calcium chloride (CaCl 2 ) powder 80 mg / kg; fully mix this color-protecting agent with other seasoning accessories for mustard mustard seasoning, then mix it with dehydrated mustard mustard shreds evenly, put it into PET / PA / RCPP food transparent packaging bags and press Conventional mustard mustard production method produces, promptly makes transparent package mustard mustard product.

[0015] Comparing the mustard mustard samples in transparent packaging and opaque packaging after storage for 5 months under natura...

Embodiment 3

[0017] The raw material of mustard salt billet (semi-finished product) is trimmed to check the ribs, after quality inspection, washed, cut into pieces, desalted mustard grains with drinking water to a salt content of 3-10%, centrifuged and dehydrated for later use; weighed according to the following ratio Color-protecting agent (calculated based on the mass of dehydrated mustard): 200mg / kg disodium ethylenediaminetetraacetic acid (EDTA-2Na), 15mg / kg sodium erythorbate, calcium chloride (CaCl 2 ) powder 90 mg / kg; fully mix this color-protecting agent with other seasoning accessories for mustard mustard seasoning, then mix it with dehydrated mustard grains evenly, put it into PET / PA / RCPP food transparent packaging bags and press Conventional mustard mustard production method produces, promptly makes transparent package mustard mustard product.

[0018] Comparing the mustard mustard samples in transparent packaging and opaque packaging after storage for 5 months under natural con...

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PUM

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Abstract

The invention relates to a production method of transparently packaged tuber mustard. The production method is realized by adopting transparent PET / PA / RCPP (polyethylene terephthalate / polyamide / retort casting polypropylene) food packaging materials and adding a certain amount of color fixatives. Under the conditions same with those of other ordinary tuber mustard processing methods, only after the desalted tuber mustard is subjected to squeezing and centrifugal dewatering, the color fixatives and tuber mustard seasoning auxiliary materials are adequately and uniformly mixed and uniformly mixed with the desalted tuber mustard, and then the mixture is packaged by the transparent PET / PA / RCPP packaging bags to obtain a transparently packaged tuber mustard product. According to the mass of the desalted tuber mustard, the color fixatives are as follows by using amount: 160-240mg / kg of ethylene diamine tetraacetic acid (EDTA-2Na), 5-15mg / kg of sodium erythorbate and 80-100mg / kg of calcium chloride powder (CaCl2). According to the production method of the transparently packaged tuber mustard, the problems that the tuber mustard becomes dark, is bad in sweet smell and soft in texture after being transparently packaged are solved, the quality index aspects such as color, luster, smell, total acid, amino nitrogen, revertose, VC (Vitamin C) and the like of the tuber mustard in a quality guarantee period reach the quality of the tuber mustard packaged by non-transparent packaging materials, and meanwhile, the appearance of the tuber mustard can be clearly shown to customers.

Description

technical field [0001] The invention relates to the technical field of fruit and vegetable processing and packaging, in particular to a production method of transparently packaged pickled mustard. Background technique [0002] Mustard is a kind of mustard with stems ( Brassica juncea var. tumida ) (commonly known as green cabbage head) as raw materials, pickled vegetables after sorting, dehydration, salting and curing. It is well-known at home and abroad for its advantages such as various seasoning uses, and it is also known as the world's three famous pickles together with French pickles and German sweet and sour cabbage. Mustard mustard production in my country has a long history, among which Fuling mustard mustard is the most famous. According to statistics, there are nearly 120 pickled mustard processing enterprises in Chongqing alone, and more than 30 enterprises with an annual output of more than 3,000 tons. Mustard mustard industrialization has obvious advantages. ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 阚建全赵兴娥刘雄张甫生郑炯
Owner SOUTHWEST UNIV
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