Method for employing in-situ fermentation technology to produce tuber mustard

Abstract

The invention discloses a method for employing an in-situ fermentation technology to produce tuber mustard, and relates to a foodstuff processing method. The method comprises the following steps: selecting raw materials, performing first preserving, performing second preserving, performing third preserving and in-situ fermentation, trimming and peeling, cleaning, cutting and forming strips, desalinating, dewatering and squeezing, blending with materials, weighing, performing vacuum packaging, performing pasteurization, cooling, performing air drying, examining and cartonning. Compared with the prior art and methods, the preserving time of the tuber mustard produced by employing the in-situ fermentation technology is shortened to about 5.5-6.5 months from original about 6-9 months, and the produced tuber mustard is relatively mellow and pure in flavor and relatively good in quality, and is fresh, fragrant, crisp and tender.

Description

technical field [0001] The invention relates to a food processing method, in particular to a method for producing pickled mustard by in-situ fermentation technology. Background technique [0002] With the improvement of people's living standards and the enhancement of health awareness, the quality of life and dietary requirements are also gradually improving. People are no longer just satisfied with having enough food and clothing, as in the past, but pursuing to eat well, wear well, eat nutritiously and be healthy. Therefore, as a food production and processing enterprise, it should ensure the "fresh, fragrant, crisp, and tender" flavor characteristics and nutritional health of mustard mustard. [0003] However, the high-salt pickling common in my country’s pickled mustard industry has large water loss, heavy pollution, large waste of resources (salt), difficult wastewater treatment, long pickling time (three pickles for 6-9 months), high production costs, and lactic acid ...

AI Technical Summary

Problems solved by technology

At present, the sterilization temperature commonly used in the pickle industry is generally between 70-90°C, with a wide range.

Due to the medium temperature water sterilization, it is inevitable that the product will have quality problems due to poor temperature control

If the temperature is too high or the time is too long, the product will be over-hydrolyzed and ripened, resulting in a "soft and soft" condition; It fails to meet the corresponding standards and customer requirements in terms of taste, color, etc., especially for products with a large package size of more than 500 grams, which is even more difficult to grasp and control, thus making the product lack of market competitiveness.

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