CN101849660A - Mustard tuber production process - Google Patents
Mustard tuber production process Download PDFInfo
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- CN101849660A CN101849660A CN201010168315A CN201010168315A CN101849660A CN 101849660 A CN101849660 A CN 101849660A CN 201010168315 A CN201010168315 A CN 201010168315A CN 201010168315 A CN201010168315 A CN 201010168315A CN 101849660 A CN101849660 A CN 101849660A
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Abstract
The invention belongs to the technical field of mustard tuber production processes, and in particular relates to a mustard tuber pickling process. The mustard tuber pickling process of the invention comprises the following steps of washing, adding salt and pickling, taking the mustard tuber out of a tank and shredding the pickled mustard tuber, removing water, adding the salt and encapsulating, fermenting at a low temperature, washing for desalting, removing the water, mixing condiments, packaging and the like. By using the mustard tuber pickling process, complicated working procedures in the conventional production process are changed; and the process procedures are simplified obviously. In the mustard tuber pickling process, a low-salt low-temperature pickling and fermenting process is adopted and only a small amount of water is used for washing and desalting simply in production, so sewage discharge volume is very small, environment is protected, organic matters and fragrant matters in a mustard tuber raw material are preserved maximally and the quality of the mustard tuber is improved at the same time.
Description
Technical field
The invention belongs to the salted vegetable technical field of producing, be specifically related to a kind of production process of hot pickled mustard tube.
Background technology
Hot pickled mustard tube sees Fuling, Chinese Sichuan the beginning in 1898, the time claim " Fuling hot pickled mustard tube ", need man-hour with the milling process moisture in the dish of squeezing out because of adding, so claim in " hot pickled mustard tube ", now developed into more than 30 cities and counties in the Sichuan Province, provinces such as Zhejiang, Fujian, Jiangsu, Shanghai, Hunan, Guangxi, Taiwan also have production.Hot pickled mustard tube is to do raw material with the green vegetables head, because green vegetables head water content height, the band bitter taste needs in the manufacturing process through squeezing to get rid of moisture and bitter taste.The traditional manufacturing technique of hot pickled mustard tube comprises: piece is drawn in classification, and---------head salts down, and------two salt down, and---muscle is seen in pruning, and---the shaping classification---is eluriated---squeezing---spice---dress altar---tying---after-ripening---finished product to the airing of string dish to turn over the pond in the undercarriage peeling, head salted down 4 days, two salted down 8 days, after-ripening was opened the altar inspection and once (is seen calendar year 2001 China Light Industry Press's publication " salted vegetable production practical technique ") more than 3 months in 30-40 days.
Traditional handicraft exists following shortcoming: process procedure is many, and is long in time limit; Adopt high salt to pickle and form, need use a large amount of clear water flushing desalinations during production, quantity of wastewater effluent is very big, but also the nutrition of hot pickled mustard tube is seriously run off.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of hot pickled mustard tube production technology, to simplify process, reduces sewage discharge, and the protection environment at utmost keeps organic matter and fragrance matter in the hot pickled mustard tube raw material simultaneously, improves the nutritional labeling and the quality thereof of hot pickled mustard tube.
In order to solve the problems of the technologies described above, a kind of hot pickled mustard tube production technology of the present invention, its concrete steps are as follows:
(1) cleans: the green vegetables head is cleaned up;
(2) pickle with salt: the hot pickled mustard tube raw material after will cleaning places the dish pond, and the salt that adds hot pickled mustard tube raw material weight 1%～3% was pickled 2～3 days;
(3) play the pond chopping: the green vegetables head after will pickling plays the pond, and chopping is standby;
(4) dewater:, dewater with the dish silk in 70～100 ℃ of heated-air dryings (3) step 2～6 hours;
(5) encapsulate with salt: add salt in the dish silk in (4) step, the total salinity that makes the dish silk is 5%～7%, seals in pack into then sack or the jar;
(6) low-temperature salting: packaged dish silk put into 6 ℃～8 ℃ low temperature environment low-temperature salting 2～3 months;
(7) spice packing: the dish silk spice packing with (6) step pickled gets product.
Adopt the benefit of above-mentioned technology production technology to be: this production technology has changed in the traditional manufacturing technique three times and various operation such as has pickled, only carry out pickling for twice getting final product, and simplified the process of pickling for three times, the employing heated-air drying dewaters, simplify process, save production site, and saved the time of three squeezings; The salt that traditional processing technology adds is a lot; need wash the desalination of green vegetables head with a large amount of water during production; quantity of wastewater effluent is very big, promptly caused waste also to pollute environment, but also it seriously runs off nutrition; and less salt low-temperature salting technology of the present invention; only do not need water to wash desalination in a large number when producing, the sewage emissions amount is very little, has saved cost and has also protected environment; at utmost keep simultaneously organic matter and fragrance matter in the hot pickled mustard tube raw material, improved the hot pickled mustard tube quality.
Further, the method for pickling in the described step (2) is the layering layering salting of packing into, and promptly every placement one deck green vegetables head i.e. spreading one deck salt on the green vegetables head.This mode of pickling the spreading salt in the step can make the green vegetables head fully and the salt face mutual connection touch, and use amount that can saving salt can improve the quality of pickling again.
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 of brine of pickled mustard tuber technology of the present invention.
The specific embodiment
(1) cleans: the green vegetables head is cleaned up;
(2) pickle with salt: the green vegetables head after will cleaning places the dish pond, and the salt that adds the nose heave amount 1%～3% of green vegetables was pickled 2～3 days;
(3) cutting: the green vegetables head after will pickling plays the pond, and cutting is standby;
(4) dewater:, dewater with the dish silk in 70～100 ℃ of heated-air dryings (3) step 2～6 hours;
(5) encapsulate with salt: add salt in the dish silk in (4) step, the total salinity that makes the dish silk is 3%～7%, seals in pack into then sack or the jar;
(6) low-temperature salting: packaged dish silk put into 6 ℃～8 ℃ low temperature environment low-temperature salting 2～3 months;
(7) spice packing: the dish silk spice packing with (6) step pickled gets product.
Embodiment 1
(1) cleans: the green vegetables head of gathering is cleaned up;
(2) pickle with salt: the green vegetables head after will cleaning places the dish pond, and every dress one deck green vegetables head i.e. spreading one deck salt on the green vegetables head, fill until Jiang Caichi, and be 1% of the nose heave amount of green vegetables with salt weight, pickled 2 days;
(3) play the pond chopping: the green vegetables head after will pickling plays the pond, and chopping is standby;
(4) dewater:, dewater with the dish silk in 70 ℃ of heated-air dryings (3) step 2 hours;
(5) encapsulate with salt: the dish silk after will dewatering is 3% of dish silk weight with salt with salt weight, seals in the bag of packing into then;
(6) cold fermentation: packaged dish silk put into 6 ℃ low temperature environment cold fermentation 2 months;
(7) spice packing: the dish silk spice packing with (6) step pickled gets product.
Embodiment 2
(1) cleans: the green vegetables head of gathering is cleaned up;
(2) pickle with salt: the green vegetables head after will cleaning places the dish pond, and every dress one deck green vegetables head i.e. spreading one deck salt on the green vegetables head, fill until Jiang Caichi, and be 2% of the nose heave amount of green vegetables with salt weight, pickled 2 days;
(3) play the pond chopping: the green vegetables head after will pickling plays the pond, and chopping is standby;
(4) dewater:, dewater with the dish silk in 70 ℃ of heated-air dryings (3) step 2 hours;
(5) encapsulate with salt: the dish silk after will dewatering is 4% of dish silk weight with salt with salt weight, seals in the bag of packing into then;
(6) cold fermentation: packaged dish silk put into 6 ℃ low temperature environment cold fermentation 2 months;
(7) spice packing: the dish silk spice packing with (6) step pickled gets product.
Embodiment 3
(1) cleans: the green vegetables head of gathering is cleaned up;
(2) pickle with salt: the green vegetables head after will cleaning places the dish pond, and every dress one deck green vegetables head i.e. spreading one deck salt on the green vegetables head, fill until Jiang Caichi, and be 3% of the nose heave amount of green vegetables with salt weight, pickled 2 days;
(3) play the pond chopping: the green vegetables head after will pickling plays the pond, and chopping is standby;
(4) dewater:, dewater with the dish silk in 70 ℃ of heated-air dryings (3) step 2 hours;
(5) encapsulate with salt: the dish silk after will dewatering is 3% of dish silk weight with salt with salt weight, seals in the bag of packing into then;
(6) cold fermentation: packaged dish silk put into 6 ℃ low temperature environment cold fermentation 2 months;
(7) spice packing: the dish silk spice packing with (6) step pickled gets product.
Embodiment 4
(1) cleans: the green vegetables head of gathering is cleaned up;
(2) pickle with salt: the green vegetables head after will cleaning places the dish pond, and every dress one deck green vegetables head i.e. spreading one deck salt on the green vegetables head, fill until Jiang Caichi, and be 1%～3% of the nose heave amount of green vegetables with salt weight, pickled 3 days;
(3) play the pond chopping: the green vegetables head after will pickling plays the pond, and chopping is standby;
(4) dewater:, dewater with the dish silk in 70 ℃ of heated-air dryings (3) step 2 hours;
(5) encapsulate with salt: the dish silk after will dewatering is 5% of dish silk weight with salt with salt weight, seals in the bag of packing into then;
(6) cold fermentation: packaged dish silk put into 6 ℃ low temperature environment cold fermentation 2 months;
(7) spice packing: the dish silk spice packing with (6) step pickled gets product.
Embodiment 5
(1) cleans: the green vegetables head of gathering is cleaned up;
(2) pickle with salt: the green vegetables head after will cleaning places the dish pond, and every dress one deck green vegetables head i.e. spreading one deck salt on the green vegetables head, fill until Jiang Caichi, and be 1%～3% of the nose heave amount of green vegetables with salt weight, pickled 2～3 days;
(3) play the pond chopping: the green vegetables head after will pickling plays the pond, and chopping is standby;
(4) dewater:, dewater with the dish silk in 100 ℃ of heated-air dryings (3) step 2 hours;
(5) encapsulate with salt: the dish silk after will dewatering is 5% of dish silk weight with salt with salt weight, seals in the bag of packing into then;
(6) cold fermentation: packaged dish silk put into 6 ℃ low temperature environment cold fermentation 2 months;
(7) spice packing: the dish silk spice packing with (6) step pickled gets product.
Embodiment 6
(1) cleans: the green vegetables head of gathering is cleaned up;
(2) pickle with salt: the green vegetables head after will cleaning places the dish pond, and every dress one deck green vegetables head i.e. spreading one deck salt on the green vegetables head, fill until Jiang Caichi, and be 1%～3% of the nose heave amount of green vegetables with salt weight, pickled 2～3 days;
(3) play the pond chopping: the green vegetables head after will pickling plays the pond, and chopping is standby;
(4) dewater:, dewater with the dish silk in 100 ℃ of heated-air dryings (3) step 6 hours;
(5) encapsulate with salt: the dish silk after will dewatering is 5% of dish silk weight with salt with salt weight, seals in the bag of packing into then;
(6) cold fermentation: packaged dish silk put into 6 ℃ low temperature environment cold fermentation 2 months;
(7) spice packing: the dish silk spice packing with (6) step pickled gets product.
Embodiment 7
(1) cleans: the green vegetables head of gathering is cleaned up;
(2) pickle with salt: the green vegetables head after will cleaning places the dish pond, and every dress one deck green vegetables head i.e. spreading one deck salt on the green vegetables head, fill until Jiang Caichi, and be 1%～3% of the nose heave amount of green vegetables with salt weight, pickled 2～3 days;
(3) play the pond chopping: the green vegetables head after will pickling plays the pond, and chopping is standby;
(4) dewater:, dewater with the dish silk in 100 ℃ of heated-air dryings (3) step 2～6 hours;
(5) encapsulate with salt: the dish silk after will dewatering is 7% of dish silk weight with salt with salt weight, seals in the bag of packing into then;
(6) cold fermentation: packaged dish silk put into 6 ℃ low temperature environment cold fermentation 2 months;
(7) spice packing: the dish silk spice packing with (6) step pickled gets product.
Embodiment 8
(1) cleans: the green vegetables head of gathering is cleaned up;
(2) pickle with salt: the green vegetables head after will cleaning places the dish pond, and every dress one deck green vegetables head i.e. spreading one deck salt on the green vegetables head, fill until Jiang Caichi, and be 1%～3% of the nose heave amount of green vegetables with salt weight, pickled 2～3 days;
(3) play the pond chopping: the green vegetables head after will pickling plays the pond, and chopping is standby;
(4) dewater:, dewater with the dish silk in 100 ℃ of heated-air dryings (3) step 2～6 hours;
(5) encapsulate with salt: the dish silk after will dewatering is 3%～7% of dish silk weight with salt with salt weight, seals in the bag of packing into then;
(6) cold fermentation: packaged dish silk put into 6 ℃ low temperature environment cold fermentation 2 months;
(7) spice packing: the dish silk spice packing with (6) step pickled gets product.
Embodiment 9
(1) cleans: the green vegetables head of gathering is cleaned up;
(2) pickle with salt: the green vegetables head after will cleaning places the dish pond, and every dress one deck green vegetables head i.e. spreading one deck salt on the green vegetables head, fill until Jiang Caichi, and be 1%～3% of the nose heave amount of green vegetables with salt weight, pickled 2～3 days;
(3) play the pond chopping: the green vegetables head after will pickling plays the pond, and chopping is standby;
(4) dewater:, dewater with the dish silk in 100 ℃ of heated-air dryings (3) step 2～6 hours;
(5) encapsulate with salt: the dish silk after will dewatering is 3%～7% of dish silk weight with salt with salt weight, seals in the bag of packing into then;
(6) cold fermentation: packaged dish silk put into 8 ℃ low temperature environment cold fermentation 2 months;
(7) spice packing: the dish silk spice packing with (6) step pickled gets product.
Embodiment 10
(1) cleans: the green vegetables head of gathering is cleaned up;
(2) pickle with salt: the green vegetables head after will cleaning places the dish pond, and every dress one deck green vegetables head i.e. spreading one deck salt on the green vegetables head, fill until Jiang Caichi, and be 1%～3% of the nose heave amount of green vegetables with salt weight, pickled 2～3 days;
(3) play the pond chopping: the green vegetables head after will pickling plays the pond, and chopping is standby;
(4) dewater:, dewater with the dish silk in 100 ℃ of heated-air dryings (3) step 2～6 hours;
(5) encapsulate with salt: the dish silk after will dewatering is 3%～7% of dish silk weight with salt with salt weight, seals in the bag of packing into then;
(6) cold fermentation: packaged dish silk put into 6～8 ℃ low temperature environment cold fermentation 3 months;
(7) spice packing: the dish silk spice packing with (6) step pickled gets product.
Above-described only is preferred implementation of the present invention; for a person skilled in the art; under the prerequisite that does not break away from principle of the present invention; can also make some changes; 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 (2)
1. hot pickled mustard tube production technology, its concrete steps are as follows:
(1) cleans: the green vegetables head is cleaned up;
(2) pickle with salt: the green vegetables head after will cleaning places curing container, and the salt that adds the nose heave amount 1%～3% of green vegetables was pickled 2～5 days;
(3) play the pond chopping: the green vegetables head after will pickling plays the pond, and chopping is standby;
(4) dewater:, dewater with the dish silk in 70～100 ℃ of heated-air dryings (3) step 2～6 hours;
(5) encapsulate with salt: add salt in the dish silk in (4) step, the total salinity that makes the dish silk is 3%～7%, seals in pack into then sack or the jar;
(6) cold fermentation: packaged dish silk put into 6 ℃～8 ℃ low temperature environment cold fermentation 2～3 months;
(7) spice packing: the dish silk spice packing with (6) step pickled gets product.
2. hot pickled mustard tube production technology as claimed in claim 1 is characterized in that: the method for pickling in the described step (2) is the layering layering salting of packing into, and promptly every placement one deck green vegetables head i.e. spreading one deck salt on the green vegetables head.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101683159A CN101849660B (en) | 2010-05-11 | 2010-05-11 | Mustard tuber production process |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101683159A CN101849660B (en) | 2010-05-11 | 2010-05-11 | Mustard tuber production process |
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| CN101849660A true CN101849660A (en) | 2010-10-06 |
| CN101849660B CN101849660B (en) | 2012-07-25 |
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Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102224919A (en) * | 2011-06-13 | 2011-10-26 | 叶丰 | Sterile ripening method for low-salt pickle |
| CN102894316A (en) * | 2012-05-31 | 2013-01-30 | 卢修堂 | Method for manufacturing high vinegar-content low-salinity microbially-fermented vinegar-soy sauce-pickled vegetable |
| CN102986831A (en) * | 2012-11-28 | 2013-03-27 | 重庆市涪陵榨菜集团股份有限公司 | Storing and processing technology of hot pickled mustard tuber raw materials |
| CN102987306A (en) * | 2012-11-28 | 2013-03-27 | 重庆市涪陵榨菜集团股份有限公司 | Secondary fermentation technology of hot pickled mustard tuber |
| CN103355621A (en) * | 2012-04-06 | 2013-10-23 | 陈亚平 | Processing process of fresh preserved szechuan pickle |
| CN103989117A (en) * | 2013-02-19 | 2014-08-20 | 宜宾市南溪区三江食品有限公司 | Method for employing in-situ fermentation technology to produce tuber mustard |
| CN104172037A (en) * | 2014-07-15 | 2014-12-03 | 重庆市江津区楼全食品有限责任公司 | Processing method of preserved Szechuan pickles |
| CN104982872A (en) * | 2015-06-10 | 2015-10-21 | 遵义绿苑食品有限公司 | Four-pickling four-squeezing technology for hot pickled tuber mustard |
| CN106072211A (en) * | 2016-07-11 | 2016-11-09 | 叙永皇源农业有限责任公司 | Fermentation technique is hidden in a kind of mountain vegetables hole adding Chinese herbal medicine |
| CN106798281A (en) * | 2017-01-17 | 2017-06-06 | 重庆市曾巧食品有限公司 | A kind of production technology for pickling hot pickled mustard tube |
| CN106974232A (en) * | 2016-01-19 | 2017-07-25 | 自贡市泰福农副产品加工厂 | One kind pickles root-mustard and its method for salting |
| CN106983109A (en) * | 2017-03-17 | 2017-07-28 | 重庆丰都三和实业有限公司 | Hot pickled mustard tube pit fermentation process |
| CN109588664A (en) * | 2018-12-29 | 2019-04-09 | 重庆市合川区连丰生态农业发展有限公司 | Root-mustard deep process |
| CN110024992A (en) * | 2019-04-17 | 2019-07-19 | 绥化市蓝源生物工程有限公司 | The batch composition of fermented vegetable is calmed the anger for low temperature and its low temperature is calmed the anger the processing method of fermented vegetable method and its fermented vegetable |
| CN110584045A (en) * | 2016-10-13 | 2019-12-20 | 四川省安科技术咨询有限公司 | Method for inhibiting hydrogen sulfide generation in hot pickled mustard tuber production |
| CN114947084A (en) * | 2022-06-07 | 2022-08-30 | 重庆市涪陵区倍儿下饭食品有限公司 | Production process and preparation device of thin-salt preserved szechuan pickle |
| CN115777891A (en) * | 2022-10-27 | 2023-03-14 | 四川省食品发酵工业研究设计院有限公司 | Method for making fragrant pickled mustard tuber through low-salt dry fermentation in old jar |
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Cited By (21)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102224919B (en) * | 2011-06-13 | 2013-01-23 | 叶丰 | Sterile ripening method for low-salt pickle |
| CN102224919A (en) * | 2011-06-13 | 2011-10-26 | 叶丰 | Sterile ripening method for low-salt pickle |
| CN103355621A (en) * | 2012-04-06 | 2013-10-23 | 陈亚平 | Processing process of fresh preserved szechuan pickle |
| CN102894316A (en) * | 2012-05-31 | 2013-01-30 | 卢修堂 | Method for manufacturing high vinegar-content low-salinity microbially-fermented vinegar-soy sauce-pickled vegetable |
| CN102986831A (en) * | 2012-11-28 | 2013-03-27 | 重庆市涪陵榨菜集团股份有限公司 | Storing and processing technology of hot pickled mustard tuber raw materials |
| CN102987306A (en) * | 2012-11-28 | 2013-03-27 | 重庆市涪陵榨菜集团股份有限公司 | Secondary fermentation technology of hot pickled mustard tuber |
| CN102986831B (en) * | 2012-11-28 | 2015-01-14 | 重庆市涪陵榨菜集团股份有限公司 | Storing and processing technology of hot pickled mustard tuber raw materials |
| CN103989117A (en) * | 2013-02-19 | 2014-08-20 | 宜宾市南溪区三江食品有限公司 | Method for employing in-situ fermentation technology to produce tuber mustard |
| CN104172037A (en) * | 2014-07-15 | 2014-12-03 | 重庆市江津区楼全食品有限责任公司 | Processing method of preserved Szechuan pickles |
| CN104982872A (en) * | 2015-06-10 | 2015-10-21 | 遵义绿苑食品有限公司 | Four-pickling four-squeezing technology for hot pickled tuber mustard |
| CN106974232A (en) * | 2016-01-19 | 2017-07-25 | 自贡市泰福农副产品加工厂 | One kind pickles root-mustard and its method for salting |
| CN106974232B (en) * | 2016-01-19 | 2020-12-01 | 自贡市泰福农副产品加工厂 | Pickled cabbage and pickling method thereof |
| CN106072211A (en) * | 2016-07-11 | 2016-11-09 | 叙永皇源农业有限责任公司 | Fermentation technique is hidden in a kind of mountain vegetables hole adding Chinese herbal medicine |
| CN110584045A (en) * | 2016-10-13 | 2019-12-20 | 四川省安科技术咨询有限公司 | Method for inhibiting hydrogen sulfide generation in hot pickled mustard tuber production |
| CN106798281A (en) * | 2017-01-17 | 2017-06-06 | 重庆市曾巧食品有限公司 | A kind of production technology for pickling hot pickled mustard tube |
| CN106983109A (en) * | 2017-03-17 | 2017-07-28 | 重庆丰都三和实业有限公司 | Hot pickled mustard tube pit fermentation process |
| CN109588664A (en) * | 2018-12-29 | 2019-04-09 | 重庆市合川区连丰生态农业发展有限公司 | Root-mustard deep process |
| CN110024992A (en) * | 2019-04-17 | 2019-07-19 | 绥化市蓝源生物工程有限公司 | The batch composition of fermented vegetable is calmed the anger for low temperature and its low temperature is calmed the anger the processing method of fermented vegetable method and its fermented vegetable |
| CN114947084A (en) * | 2022-06-07 | 2022-08-30 | 重庆市涪陵区倍儿下饭食品有限公司 | Production process and preparation device of thin-salt preserved szechuan pickle |
| CN114947084B (en) * | 2022-06-07 | 2023-10-27 | 重庆市涪陵区倍儿下饭食品有限公司 | Production process and preparation device of thin salt preserved szechuan pickle |
| CN115777891A (en) * | 2022-10-27 | 2023-03-14 | 四川省食品发酵工业研究设计院有限公司 | Method for making fragrant pickled mustard tuber through low-salt dry fermentation in old jar |
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