Mustard prickling technology based on sectioned pressurizing

Abstract

The invention relates to the field of pickled food, in particular to a mustard prickling technology based on sectioned pressurizing. The technology comprises steps as follows: after a selected mustardraw material is dewatered by tedding, the raw material is subjected to sectioned pressurizing, pressure of primary pressurizing is 0.1-0.15 MPa, the primary pressurizing is continued for 1-3 days, secondary pressurizing is performed, pressure of the secondary pressurizing is 0.2-0.3 MPa, the secondary pressurizing is continued for 8-12 days, and excessive prickling liquid is discharged in a prickling process; third pressurizing is performed, pressure of the third pressurizing is 0.8-1.5 MPa, the third pressurizing is continued for longer than 75 days, and excessive prickling liquid is discharged in the prickling process. With the adoption of the mustard prickling technology based on sectioned pressurizing, prickled mustard which contains no chemical additives, is low in nitrite content, green and healthy and tastes soft, crisp, sour and pure can be obtained, and bitter and astringent taste and pungent taste of the prickled mustard are greatly weakened compared with traditional products.

Description

technical field [0001] The invention relates to the field of pickled food, in particular to a segmented pressurized mustard pickling process. Background technique [0002] Pickled mustard has a long history in our country. Pickled mustard is easy to preserve and plays a seasoning role in daily life. However, traditional pickled mustard has excessive nitrite. According to the national food safety standard - pollutants in food Relevant regulations in the limit standard (GB2762-2005): the content of nitrous acid in pickled vegetables should not exceed 20mg / kg, and traditional pickled mustard also uses a large number of additives such as preservatives to varying degrees, and long-term consumption is not good for the human body. [0003] The main method of traditional mustard pickling is to put fresh mustard raw materials through a layer of vegetables and a layer of salt in the pickling pool, add surface salt, and seal the pool, and then use the high permeability of table salt to...

AI Technical Summary

Problems solved by technology

However, for large-scale production, the traditional pickling method of mustard has the following problems: first, the mustard as a raw material is fresh and tender, brittle and easy to break, and is easily damaged by external machinery during transportation and trampling. Wounds can easily lead to the entry of external raw water, which will gradually rot the product and cause product quality problems. Therefore, the mustard greens are generally not cleaned before pickling, and the cell membrane of the mustard greens changes from semi-permeable to fully permeable during the pickling process. After marinating for a certain period of time, the water seeping out of mustard greens will seep back into the vegetable body, and some impurities that have not been cleaned will enter the vegetable body together. It is difficult to wash out the infiltrated impurities in the later cleaning process, resulting in product The soup is turbid and the quality is reduced; secondly, in addition to water, the substances that enter the vegetable body through reverse osmosis also have bitter, astringent, and spicy liquid substances, which leads to a heavier bitterness and astringency in the vegetable body, which affects the taste of the final marinated product. Moreover, the traditional In the pickling process, it is very easy to cause high salinity in the leaves, low salinity in the roots, and uneven overall salinity due to the uneven thickness of the roots and leaves, which affects the quality stability of the product.

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