Processing process of fresh preserved szechuan pickle

Abstract

The invention discloses a processing process of fresh preserved szechuan pickle. The processing process is carried out after green vegetable roots (Var. tnmida Tsen etlee) are arranged and cleaned. The processing process is characterized by comprising the steps of slicing, salting, pressing with a heavy object for dewatering, freezing, storing, and mixing with natural spices, thus obtaining the finished product. The processing process adopts a slicing and salting method to change a traditional processing method for processing whole preserved szechuan pickle, adopts a fast squeezing and dewatering method with the heavy object to change a traditional processing method of preserved szechuan pickle including air dewatering and salt dewatering, adopts a low-temperature freezing and refrigerating method to change a traditonal processing and storage method for long-time fermentation and normal-temperature storage in a jar, and is free of food additives and preservatives. The processing process disclosed by the invention can be used for solving the problem that the air-dewatering process is likely to cause local decay of materials, reducing the use amount of salt for dewatering, correspondingly alleviating pollution control of processed wastewater, shortening the preserving time furthest, maintaining the freshness of the green vegetable roots, and highlighting the flavor characteristics of freshness, fragrance, tenderness and crispness of the Fuling preserved szechuan pickle.

Description

technical field [0001] The invention relates to a processing technology of pickled mustard, in particular to a processing technology of Fuling mustard using green cabbage heads as raw materials. Background technique [0002] The raw material of mustard mustard is green cabbage head, and the scientific name is "Var.tnmida Tsen etlee". In 2011, the planting area of ​​Qingcaitou in Fuling exceeded 700,000 mu, the total output exceeded 1.27 million tons, and the local processing amounted to more than 800,000 tons. Fuling Qingcaitou and Fuling mustard are the traditional industries with the largest production and sales scale, the highest brand awareness, and the strongest radiation-driving ability in the rural economy of Fuling District and even Chongqing City. [0003] There are two traditional processing techniques: wind dehydration pickling, salt dehydration pickling (see "Fuling City Chronicle", Baidu "Fuling mustard mustard", " mustard mustard" entries). [0004] The main ...

AI Technical Summary

Problems solved by technology

[0008] The present invention adopts fast low-salt pressing dehydration, pure natural spices and freezing preservation technology, which not only solves the problem of local mildew of raw materials in wind dehydration processing, but also solves the problem of excessive salt used in salt dehydration, and the taste of finished products is soft. The problem of making fragrant, tender and crispy flavor is greatly reduced, and better highlight the flavor characteristics of Fuling pickled mustard

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