CN102326754A - Method for making salted potherb mustard - Google Patents
Method for making salted potherb mustard Download PDFInfo
- Publication number
- CN102326754A CN102326754A CN201110221852A CN201110221852A CN102326754A CN 102326754 A CN102326754 A CN 102326754A CN 201110221852 A CN201110221852 A CN 201110221852A CN 201110221852 A CN201110221852 A CN 201110221852A CN 102326754 A CN102326754 A CN 102326754A
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- Prior art keywords
- potherb mustard
- salting
- potherb
- mustard
- kilograms
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses a method for making salted potherb mustard. The method comprises the following steps of: a, treating raw materials; b, salting: salting every 50 kilograms of potherb mustard by using 3.5 to 4 kilograms of salt, stacking the raw materials in a salting tank in a mode of one layer of potherb mustard and one layer of salt, compacting the potherb mustard, sealing, and standing for 180 to 250 days; c, applying pressure: continuously applying pressure to the potherb mustard in the salting process, wherein the pressure is kept at 1,800 to 2,200 kilograms per square meter, the floating salting brine is used for isolating the contact of the salted potherb mustard and the air in the salting tank, and the residual salting brine is pumped or discharged after the salting is completed; and d, taking out the salted potherb mustard, cleaning, draining, cutting, bagging, sealing, performing pasteurization and cooling, and thus obtaining a finished product. By reasonably setting the salting time and reasonably pressurizing on the potherb mustard in the salting process, the nitrite content of the product can be greatly reduced; by detection, the nitrite substance content of the prepared potherb mustard is within 1/20 of national standard; and the eating safety of the high-salt salted potherb mustard is fully ensured.
Description
Technical field
The invention belongs to food processing technology field, especially relate to a kind of preparation method of potherb mustard.
Background technology
Potherb mustard is a kind of appetizing food that liked by people, and the potherb mustard after pickling can eat separately, also can cook with meat, fish, is used for increasing the taste of this foodstuff.In the prior art, the technology of pickling potherb mustard is comparatively simple, and salting period is short, and finished product potherb mustard the inside content of nitrite is too high, and the edible back of people is prone to and the synthetic carcinogenic inferior ammonium nitrate of amine, and is unfavorable to health.People should try every possible means to reduce the content of nitrite when pickling potherb mustard.
Summary of the invention
The present invention solves the existing in prior technology technical problem, and a kind of preparation method of potherb mustard is provided.
Above-mentioned technical problem of the present invention mainly is able to solve through following technical proposals: a kind of preparation method of potherb mustard is characterized in that said preparation method is: a. raw material is handled, and selects the potherb mustard of big maturation, plucks Huang Ye, Lao Ye, airing 4-5 hour; B. pickle, with salt 3.5-4 kilogram, one deck potherb mustard one deck saline land overlays raw material in the pond that salts down by per 50 kilograms of potherb mustards, and with the potherb mustard compacting, put 180-250 days the sealing back; C. exert pressure, continue to exert pressure to potherb mustard in the curing process, pressure keeps the 1800-2200 Kilograms Per Square Meter, and the pickling brine of come-up is used to isolate pickles contacting of potherb mustard and the pond air that salts down, extracts or emit remaining pickling brine out after pickling completion; D. goods take out the potherb mustard of pickling, and drain after the cleaning, divide the sealing of incision bag, cool off via pasteurize to be finished product again.
The present invention rationally sets salting period and in curing process, gives potherb mustard and rationally pressurizes; Can reduce the content of nitrite in the product greatly; Through detect nitrite content of material in the potherb mustard that the present invention makes national standard 1/20 within, guaranteed that fully high salt pickles the edible safety of potherb mustard.
The specific embodiment
Through embodiment, do further bright specifically below to technical scheme of the present invention.
Embodiment: a kind of preparation method of potherb mustard is characterized in that said preparation method is: a. raw material is handled, and selects the potherb mustard of big maturation, plucks Huang Ye, Lao Ye, airing 4-5 hour; B. pickle, with salt 3.5-4 kilogram, one deck potherb mustard one deck saline land overlays raw material in the pond that salts down by per 50 kilograms of potherb mustards, and with the potherb mustard compacting, put 180-250 days the sealing back; C. exert pressure, continue to exert pressure to potherb mustard in the curing process, pressure keeps the 1800-2200 Kilograms Per Square Meter, and the pickling brine of come-up is used to isolate pickles contacting of potherb mustard and the pond air that salts down, extracts or emit remaining pickling brine out after pickling completion; D. goods take out the potherb mustard of pickling, and drain after the cleaning, divide the sealing of incision bag, cool off via pasteurize to be finished product again.
The present invention rationally sets salting period and in curing process, gives potherb mustard and rationally pressurizes; Can reduce the content of nitrite in the product greatly; Through detect nitrite content of material in the potherb mustard that the present invention makes national standard 1/20 within, guaranteed that fully high salt pickles the edible safety of potherb mustard.
At last, should be pointed out that above embodiment only is the more representational example of the present invention.Obviously, technical scheme of the present invention is not limited to the foregoing description, and many distortion can also be arranged.All distortion that those of ordinary skill in the art can directly derive or associate from content disclosed by the invention all should be thought protection scope of the present invention.
Claims (1)
1. the preparation method of a potherb mustard is characterized in that said preparation method is: a. raw material is handled, and selects the potherb mustard of big maturation, plucks Huang Ye, Lao Ye, airing 4-5 hour; B. pickle, with salt 3.5-4 kilogram, one deck potherb mustard one deck saline land overlays raw material in the pond that salts down by per 50 kilograms of potherb mustards, and with the potherb mustard compacting, put 180-250 days the sealing back; C. exert pressure, continue to exert pressure to potherb mustard in the curing process, pressure keeps the 1800-2200 Kilograms Per Square Meter, and the pickling brine of come-up is used to isolate pickles contacting of potherb mustard and the pond air that salts down, extracts or emit remaining pickling brine out after pickling completion; D. goods take out the potherb mustard of pickling, and drain after the cleaning, divide the sealing of incision bag, cool off via pasteurize to be finished product again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110221852XA CN102326754B (en) | 2011-08-04 | 2011-08-04 | Method for making salted potherb mustard |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110221852XA CN102326754B (en) | 2011-08-04 | 2011-08-04 | Method for making salted potherb mustard |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102326754A true CN102326754A (en) | 2012-01-25 |
| CN102326754B CN102326754B (en) | 2013-01-16 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201110221852XA Expired - Fee Related CN102326754B (en) | 2011-08-04 | 2011-08-04 | Method for making salted potherb mustard |
Country Status (1)
| Country | Link |
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| CN (1) | CN102326754B (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404817A (en) * | 2013-07-17 | 2013-11-27 | 诸暨市绿野出口食品有限公司 | Brassica juncea var. integrifolia pickling production process |
| CN103932122A (en) * | 2013-01-23 | 2014-07-23 | 安徽田丰缘食品有限公司 | Production process of potherb mustard product |
| CN104738485A (en) * | 2015-04-14 | 2015-07-01 | 许建华 | Preparation method of preserved vegetable |
| CN109619499A (en) * | 2018-12-21 | 2019-04-16 | 戴永峰 | The preparation method of thick bamboo tube potherb mustard |
| CN114271459A (en) * | 2021-12-27 | 2022-04-05 | 慈溪市蔬菜开发有限公司 | Pickling method of green potherb mustard |
-
2011
- 2011-08-04 CN CN201110221852XA patent/CN102326754B/en not_active Expired - Fee Related
Non-Patent Citations (1)
| Title |
|---|
| 《南京农业大学学报》 19871231 高祖明等 盐渍物硝酸盐亚硝酸盐积累的研究Ⅰ.腌白菜腌雪里蕻不同用盐量的研究 76-82 1 , 第4期 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932122A (en) * | 2013-01-23 | 2014-07-23 | 安徽田丰缘食品有限公司 | Production process of potherb mustard product |
| CN103404817A (en) * | 2013-07-17 | 2013-11-27 | 诸暨市绿野出口食品有限公司 | Brassica juncea var. integrifolia pickling production process |
| CN103404817B (en) * | 2013-07-17 | 2015-08-12 | 诸暨市绿野出口食品有限公司 | Production technology pickled by high dish |
| CN104738485A (en) * | 2015-04-14 | 2015-07-01 | 许建华 | Preparation method of preserved vegetable |
| CN109619499A (en) * | 2018-12-21 | 2019-04-16 | 戴永峰 | The preparation method of thick bamboo tube potherb mustard |
| CN114271459A (en) * | 2021-12-27 | 2022-04-05 | 慈溪市蔬菜开发有限公司 | Pickling method of green potherb mustard |
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| Publication number | Publication date |
|---|---|
| CN102326754B (en) | 2013-01-16 |
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Granted publication date: 20130116 Termination date: 20180804 |
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| CF01 | Termination of patent right due to non-payment of annual fee |