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Hot pickled mustard tuber pickling process

A process and technology of mustard, applied in the field of mustard pickling, can solve the problems of many process links, loss of nutrients, long construction period, etc., and achieve the effects of improving nutritional value, fresh and crisp taste, and shortening production cycle.

Inactive Publication Date: 2003-11-12
章传华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The process has many links and a long construction period. Most of the processes are open operations, which are easy to pollute and difficult to monitor.
Several times of dehalogenation and washing, even if the salt content in the dish is high, the discharge pollutes the environment, and the nutrition is seriously lost. The pickled mustard produced by the traditional technology generally has the disadvantages of low nutritional value and low yield, and has not been effectively used. solve

Method used

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  • Hot pickled mustard tuber pickling process
  • Hot pickled mustard tuber pickling process

Examples

Experimental program
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Embodiment Construction

[0016] Select 100 kg of fresh pickled mustard, cut off the fibrous roots and residual stems, wash the sediment, cut into pieces, air-dry and dehydrate, either naturally or with machine hot air. Recover when 100 kilograms of fresh vegetables are dehydrated to about 35 kilograms. Add salt in a proportion of 4%, mix evenly, put it into a fermenter, and cover it with a sealing cover to prevent water and air from leaking. Start the fermenter, roll once every hour for 15 minutes on the first day, roll once every 6 hours for 10 minutes each on the second day, roll once every 12 hours for the 3rd-7th, 3 minutes each time, from Observed through the monitoring window, the salt water seeps out gradually until it covers the surface of the vegetable block. Starting from the second week, for the remaining 5-8 weeks, roll once every 12 hours for 3-5 minutes each time. Observed from the monitoring window, the brine increased day by day, and then gradually returned to the vegetable pieces. ...

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Abstract

The invention is a preserved-szechuan-pickle curing technique, adopting the following steps: (1) washing and air-dring to dehydrate; (2) adding in salt at 3-5 to evenly mix, and then placing in fermentation cylinder to seal; (3) rolling and shaking the fermentation cylinder or blending in the cylinder to make vegetable block roll, and making submerging-curing and fermenting-afterripening for 5-8 weeks; (4) taking out the vegetable block for shreding, adding in flavor, sterilizing and packaging. It simplifies the technical flow and avoids environmental pollution.

Description

technical field [0001] The invention belongs to the technical field of salted vegetable production, and in particular relates to a mustard pickling process. technical background [0002] Our country has a long history of pickled vegetables, especially the technology of making pickled mustard is famous in the world. Mustard mustard is made of green cabbage heads. Due to the high water content of green cabbage heads, it has a bitter taste, so it needs to be pressed during the production process to remove water and bitter taste. The traditional production process of pickled mustard includes: sorting and slicing—stringing vegetables to dry—removing the skin and peeling—pickle the head—turning the pool—second pickling—pruning to see the tendons—shaping and grading—washing—pressing—mixing—putting in the altar—tying the mouth—afterwards Cooked—finished product, first pickle for 4 days, second pickle for 8 days, post-ripening for more than 3 months, open the altar and check once ev...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
Inventor 章传华
Owner 章传华
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