CN101828684A - Preserving and storing method in preserved szechuan pickle production - Google Patents
Preserving and storing method in preserved szechuan pickle production Download PDFInfo
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- CN101828684A CN101828684A CN201010168332A CN201010168332A CN101828684A CN 101828684 A CN101828684 A CN 101828684A CN 201010168332 A CN201010168332 A CN 201010168332A CN 201010168332 A CN201010168332 A CN 201010168332A CN 101828684 A CN101828684 A CN 101828684A
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Abstract
The invention relates to a preserving and storing method in preserved szechuan pickle production, which comprises the steps of pumping out preserving water, storing in an original pool, removing from the pool and transporting, returning the preserving water to the pool, preserving again and the like. The preserving water is pumped out after preserving each time, an original vegetable pool is utilized as a storing pool, a green vegetable head placed in the storing pool naturally generates storing actions under the action of the weight of the green vegetable head per se, and both the storing height and the storing normalization are better than the ground storing effects; and storing is carried out in the original pool, thereby not only saving the link that the green vegetable head needs to be placed on a space and applied with external force for storing after being removed from the pool, but also reducing the occupation for the ground of a production workshop, saving manpower, material resources and financial resources and improving the production efficiency and the storing quality.
Description
Technical field
The invention belongs to the hot pickled mustard tube technical field of producing, be specifically related to pickling in a kind of hot pickled mustard tube production and store up the method for pressing.
Background technology
Hot pickled mustard tube is cooked raw material with the green vegetables head, and year surplus production history has 100 is one of famous special local product of China.A procedure very important in the hot pickled mustard tube manufacturing process is to pickle, and generally is divided into twice, has one grain bin to press operation after per pass is pickled again.
Traditional pickling process in the hot pickled mustard tube production is stored up the pressure method and is comprised: the green vegetables head of gathering is loaded in the container such as dish pond, adding salt in a blue or green dish pickles, every dress one deck dish i.e. spreading one deck salt on dish, fill until Jiang Caichi, after pickling a period of time, manually play the pond, on the raw material mill floor, store up and press, artificial again Hui Chi, secondary so repeatedly after press in the grain bin.
Traditional pickling process in the hot pickled mustard tube production is stored up the pressure method and had following shortcoming: repeatedly play pond Hui Chi, need numerous manpowers, production efficiency is very low.Storing up pressure is to carry out on workshop ground, and the workshop area is limited, adds man-hour in a large number at needs, and all there are not enough problem in mill floor area and manpower.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of hot pickled mustard tube raw material and pickles the grain bin compression technology, to use manpower and material resources sparingly, enhances productivity.
In order to solve the problems of the technologies described above, technical scheme of the present invention is:
A kind of hot pickled mustard tube raw material is pickled the grain bin compression technology, may further comprise the steps:
(1) drain and pickle water: drain pickling the water of being deviate from of pickling in the dish pond with pump, the water of pickling of extraction stays standby;
(2) former Chi Tun presses: the green vegetables head after will pickling is stayed and is made it store up pressure naturally in the former pond;
(3) play the pond transhipment: the green vegetables head that will store up after pressing plays the pond, is transported in another dish pond;
(4) pickle once more: the water of pickling that (1) step was extracted injects in another dish pond in (3) step, and the green vegetables head is carried out pickling the second time.
Adopt the benefit of above technical scheme to be: will pickle water at every turn after pickling and drain, utilize original dish pond to do to store up and press the pond, under the effect of green vegetables head self gravitation, be placed on and store up the green vegetables right generation grain bin pressure effect on the previous day of pressing in the pond, the standardization of its grain bin pressure height and grain bin pressure all is better than the grain bin, ground and presses effect; In former pond, store up to press, not only saved to need to be positioned over behind the pond and apply external force on the vacant lot and store up the link of pressing, reduced, economized manpower, material resources and financial resources, improved production efficiency and stored up the quality of pressing the taking of the ground of producing the workshop.
Further, storing up the pressure time in described (2) step is 5～48 hours.Enough grain bins time of pressing could guarantee the quality of hot pickled mustard tube, and this is to sum up the Best Times of coming out in the production practices.
Further, the transhipment in described (3) step is the conveyer belt transportation.When comparing traditional handicraft going back to the pond after playing the pond, be to rely on manpower to lift or the mode that wooden handcart draws is transported to the green vegetables head in another pond, this process using conveyer belt is carried, and has improved conevying efficiency, has saved human and material resources, financial resources.
Description of drawings
The present invention is further detailed explanation below in conjunction with the drawings and specific embodiments:
Fig. 1 is the process chart that traditional pickling process is stored up compression technology;
Fig. 2 is that the present invention pickles the process chart of storing up compression technology
The specific embodiment
Embodiment 1
A kind of hot pickled mustard tube raw material of the present invention is pickled the grain bin compression technology, may further comprise the steps:
(1) drain and pickle water: drain pickling the water of being deviate from of pickling in the dish pond with pump, the water of pickling of extraction stays standby;
(2) former Chi Tun presses: the green vegetables head after will pickling is stayed and is made it store up pressure 5 hours naturally in the former pond;
(3) play the pond transhipment: the green vegetables head that will store up after pressing plays the pond, is transported in another dish pond;
(4) pickle once more: the water of pickling that (1) step was extracted injects in another dish pond in (3) step, and the green vegetables head is carried out pickling the second time.
Embodiment 2
A kind of hot pickled mustard tube raw material of the present invention is pickled the grain bin compression technology, may further comprise the steps:
(1) drain and pickle water: drain pickling the water of being deviate from of pickling in the dish pond with pump, the water of pickling of extraction stays standby;
(2) former Chi Tun presses: the green vegetables head after will pickling is stayed and is made it store up pressure 48 hours naturally in the former pond;
(3) play the pond transhipment: the green vegetables head that will store up after pressing plays the pond, is transported in another dish pond;
(4) pickle once more: the water of pickling that (1) step was extracted injects in another dish pond in (3) step, and the green vegetables head is carried out pickling the second time.
Embodiment 3
A kind of hot pickled mustard tube raw material of the present invention is pickled the grain bin compression technology, may further comprise the steps:
(1) drain and pickle water: drain pickling the water of being deviate from of pickling in the dish pond with pump, the water of pickling of extraction stays standby;
(2) former Chi Tun presses: the green vegetables head after will pickling is stayed and is made it store up pressure 10 hours naturally in the former pond;
(3) play the pond transhipment: the green vegetables head that will store up after pressing plays the pond, is transported in another dish pond;
(4) pickle once more: the water of pickling that (1) step was extracted injects in another dish pond in (3) step, and the green vegetables head is carried out pickling the second time.
Embodiment 4
A kind of hot pickled mustard tube raw material of the present invention is pickled the grain bin compression technology, may further comprise the steps:
(1) drain and pickle water: drain pickling the water of being deviate from of pickling in the dish pond with pump, the water of pickling of extraction stays standby;
(2) former Chi Tun presses: the green vegetables head after will pickling is stayed and is made it store up pressure 15 hours naturally in the former pond;
(3) play the pond transhipment: the green vegetables head that will store up after pressing plays the pond, is transported in another dish pond;
(4) pickle once more: the water of pickling that (1) step was extracted injects in another dish pond in (3) step, and the green vegetables head is carried out pickling the second time.
Embodiment 5
A kind of hot pickled mustard tube raw material of the present invention is pickled the grain bin compression technology, may further comprise the steps:
(1) drain and pickle water: drain pickling the water of being deviate from of pickling in the dish pond with pump, the water of pickling of extraction stays standby;
(2) former Chi Tun presses: the green vegetables head after will pickling is stayed and is made it store up pressure 20 hours naturally in the former pond;
(3) play the pond transhipment: the green vegetables head that will store up after pressing plays the pond, is transported in another dish pond;
(4) pickle once more: the water of pickling that (1) step was extracted injects in another dish pond in (3) step, and the green vegetables head is carried out pickling the second time.
Embodiment 6
A kind of hot pickled mustard tube raw material of the present invention is pickled the grain bin compression technology, may further comprise the steps:
(1) drain and pickle water: drain pickling the water of being deviate from of pickling in the dish pond with pump, the water of pickling of extraction stays standby;
(2) former Chi Tun presses: the green vegetables head after will pickling is stayed and is made it store up pressure 25 hours naturally in the former pond;
(3) play the pond transhipment: the green vegetables head that will store up after pressing plays the pond, is transported in another dish pond;
(4) pickle once more: the water of pickling that (1) step was extracted injects in another dish pond in (3) step, and the green vegetables head is carried out pickling the second time.
Embodiment 7
A kind of hot pickled mustard tube raw material of the present invention is pickled the grain bin compression technology, may further comprise the steps:
(1) drain and pickle water: drain pickling the water of being deviate from of pickling in the dish pond with pump, the water of pickling of extraction stays standby;
(2) former Chi Tun presses: the green vegetables head after will pickling is stayed and is made it store up pressure 30 hours naturally in the former pond;
(3) play the pond transhipment: the green vegetables head that will store up after pressing plays the pond, is transported in another dish pond;
(4) pickle once more: the water of pickling that (1) step was extracted injects in another dish pond in (3) step, and the green vegetables head is carried out pickling the second time.
Embodiment 8
A kind of hot pickled mustard tube raw material of the present invention is pickled the grain bin compression technology, may further comprise the steps:
(1) drain and pickle water: drain pickling the water of being deviate from of pickling in the dish pond with pump, the water of pickling of extraction stays standby;
(2) former Chi Tun presses: the green vegetables head after will pickling is stayed and is made it store up pressure 35 hours naturally in the former pond;
(3) play the pond transhipment: the green vegetables head that will store up after pressing plays the pond, is transported in another dish pond;
(4) pickle once more: the water of pickling that (1) step was extracted injects in another dish pond in (3) step, and the green vegetables head is carried out pickling the second time.
Embodiment 9
A kind of hot pickled mustard tube raw material of the present invention is pickled the grain bin compression technology, may further comprise the steps:
(1) drain and pickle water: drain pickling the water of being deviate from of pickling in the dish pond with pump, the water of pickling of extraction stays standby;
(2) former Chi Tun presses: the green vegetables head after will pickling is stayed and is made it store up pressure 40 hours naturally in the former pond;
(3) play the pond transhipment: the green vegetables head that will store up after pressing plays the pond, is transported in another dish pond;
(4) pickle once more: the water of pickling that (1) step was extracted injects in another dish pond in (3) step, and the green vegetables head is carried out pickling the second time.
Embodiment 10
A kind of hot pickled mustard tube raw material of the present invention is pickled the grain bin compression technology, may further comprise the steps:
(1) drain and pickle water: drain pickling the water of being deviate from of pickling in the dish pond with pump, the water of pickling of extraction stays standby;
(2) former Chi Tun presses: the green vegetables head after will pickling is stayed and is made it store up pressure 45 hours naturally in the former pond;
(3) play the pond transhipment: the green vegetables head that will store up after pressing plays the pond, is transported in another dish pond;
(4) pickle once more: the water of pickling that (1) step was extracted injects in another dish pond in (3) step, and the green vegetables head is carried out pickling the second time.
Above-described only is preferred implementation of the present invention; should be understood that; for a person skilled in the art; under the prerequisite that does not break away from structure of the present invention; can also make some distortion and improvement; these also should be considered as protection scope of the present invention, and these can not influence effect of the invention process and practical applicability.
Claims (3)
1. pickling in a kind of hot pickled mustard tube production of the present invention stored up the pressure method, may further comprise the steps:
(1) drain and pickle water: drain pickling the water of being deviate from of pickling in the dish pond with pump, the water of pickling of extraction stays standby;
(2) former Chi Tun presses: the green vegetables head after will pickling is stayed and is made it store up pressure naturally in the former pond;
(3) play the pond transhipment: the green vegetables head that will store up after pressing plays the pond, is transported in another dish pond;
(4) pickle once more: the water of pickling that (1) step was extracted injects in another dish pond in (3) step, and the green vegetables head is carried out pickling the second time.
2. the pressure method is stored up in pickling in the hot pickled mustard tube production as claimed in claim 1, it is characterized in that: storing up the pressure time in described (2) step is 5～48 hours.
3. the pressure method is stored up in pickling in the hot pickled mustard tube production as claimed in claim 1, it is characterized in that: the transhipment in described (3) step is the conveyer belt transportation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101683322A CN101828684B (en) | 2010-05-11 | 2010-05-11 | Preserving and storing method in preserved szechuan pickle production |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101683322A CN101828684B (en) | 2010-05-11 | 2010-05-11 | Preserving and storing method in preserved szechuan pickle production |
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| Publication Number | Publication Date |
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| CN101828684A true CN101828684A (en) | 2010-09-15 |
| CN101828684B CN101828684B (en) | 2012-07-04 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2010101683322A Expired - Fee Related CN101828684B (en) | 2010-05-11 | 2010-05-11 | Preserving and storing method in preserved szechuan pickle production |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107019183A (en) * | 2016-01-30 | 2017-08-08 | 常德富民桥食品菜业有限公司 | A kind of preparation method of the fragrant hot pickled mustard tube of chilli oil |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1219365A (en) * | 1998-11-06 | 1999-06-16 | 西南农业大学 | One-step method for production of hot-pickled mustard tuber |
| CN1240605A (en) * | 1998-06-30 | 2000-01-12 | 章传华 | Hot pickled beet tuber and its preparing process |
| CN1513360A (en) * | 2002-10-30 | 2004-07-21 | 周德明 | Technique for producing instant pickled mustard tuber |
| CN101107985A (en) * | 2007-08-21 | 2008-01-23 | 浙江大学 | Method of salting and processing preserved szechuan pickle containing natural iodine |
| CN101548762A (en) * | 2009-06-02 | 2009-10-07 | 四川省惠通食业有限责任公司 | Pickle curing technology for preserved szechuan pickle |
| CN101669609A (en) * | 2009-09-25 | 2010-03-17 | 重庆市涪陵辣妹子集团有限公司 | Process for producing pickled mustard tuber by low-salt fermentation |
-
2010
- 2010-05-11 CN CN2010101683322A patent/CN101828684B/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1240605A (en) * | 1998-06-30 | 2000-01-12 | 章传华 | Hot pickled beet tuber and its preparing process |
| CN1219365A (en) * | 1998-11-06 | 1999-06-16 | 西南农业大学 | One-step method for production of hot-pickled mustard tuber |
| CN1513360A (en) * | 2002-10-30 | 2004-07-21 | 周德明 | Technique for producing instant pickled mustard tuber |
| CN101107985A (en) * | 2007-08-21 | 2008-01-23 | 浙江大学 | Method of salting and processing preserved szechuan pickle containing natural iodine |
| CN101548762A (en) * | 2009-06-02 | 2009-10-07 | 四川省惠通食业有限责任公司 | Pickle curing technology for preserved szechuan pickle |
| CN101669609A (en) * | 2009-09-25 | 2010-03-17 | 重庆市涪陵辣妹子集团有限公司 | Process for producing pickled mustard tuber by low-salt fermentation |
Non-Patent Citations (2)
| Title |
|---|
| 《农家科技》 20000229 殷明 涪陵优质榨菜加工技术 第32-33页 1-3 , 2 * |
| 《食品科学》 20091231 曾凡坤等 榨菜发酵腌制工艺改进研究 第114-117页 1-3 第30卷, 第4期 2 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107019183A (en) * | 2016-01-30 | 2017-08-08 | 常德富民桥食品菜业有限公司 | A kind of preparation method of the fragrant hot pickled mustard tube of chilli oil |
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| Publication number | Publication date |
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| CN101828684B (en) | 2012-07-04 |
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