CN103355621A

CN103355621A - Processing process of fresh preserved szechuan pickle

Info

Publication number: CN103355621A
Application number: CN2012100984196A
Authority: CN
Inventors: 陈亚平
Original assignee: Individual
Current assignee: Individual
Priority date: 2012-04-06
Filing date: 2012-04-06
Publication date: 2013-10-23

Abstract

The invention discloses a processing process of fresh preserved szechuan pickle. The processing process is carried out after green vegetable roots (Var. tnmida Tsen etlee) are arranged and cleaned. The processing process is characterized by comprising the steps of slicing, salting, pressing with a heavy object for dewatering, freezing, storing, and mixing with natural spices, thus obtaining the finished product. The processing process adopts a slicing and salting method to change a traditional processing method for processing whole preserved szechuan pickle, adopts a fast squeezing and dewatering method with the heavy object to change a traditional processing method of preserved szechuan pickle including air dewatering and salt dewatering, adopts a low-temperature freezing and refrigerating method to change a traditonal processing and storage method for long-time fermentation and normal-temperature storage in a jar, and is free of food additives and preservatives. The processing process disclosed by the invention can be used for solving the problem that the air-dewatering process is likely to cause local decay of materials, reducing the use amount of salt for dewatering, correspondingly alleviating pollution control of processed wastewater, shortening the preserving time furthest, maintaining the freshness of the green vegetable roots, and highlighting the flavor characteristics of freshness, fragrance, tenderness and crispness of the Fuling preserved szechuan pickle.

Description

The tuber mustard processing technology

Technical field

The present invention relates to a kind of processing technology of hot pickled mustard tube, particularly a kind of processing technology of making Fuling hot pickled mustard tube of raw material with the green vegetables head.

Background technology

The raw material of hot pickled mustard tube is the green vegetables head, formal name used at school " tumorous stem mustard " (Var.tnmida Tsen etlee).Fuling green vegetables head cultivated area surpassed 700,000 mu in 2011, and total output surpasses 1,270,000 tons, and local processing reaches more than 80 ten thousand tons.Fuling green vegetables head and Fuling hot pickled mustard tube are the conventional industries that production and marketing is largest, brand recognition is the highest, the radiation zone kinetic force is the strongest in Fuling District and even the Rural Areas of Chongqing economy.

Traditional processing technology has two kinds: the wind dehydration is pickled, dehydration of salt is pickled (seeing " Fuling City will ", Baidu's " Fuling hot pickled mustard tube ", " hot pickled mustard tube " entry).

The main feature of " wind dehydration " is the green vegetables head to be hung over the limit, the Changjiang river the place such as take between dish frame, rafter limit, room, trees and involve rope, allows its wind natural-dehydration that dries in the air.Master operation select dish stripping dish, with bamboo strip wear dish, the added dish that dries in the air, receive the dish undercarriage, twice usefulness salt is pickled (with salt 7%, 4%), is eluriated spice, fills altar and seal altar mouth etc.The bright fragrant tender crisp mouthfeel of hot pickled mustard tube that this technique is made is good, and bad part is: wet weather is many during green vegetables head results, and raw material is perishable, and particularly generally there is black points at the thin bamboo strips used for weaving bar hole place of wearing dish, pickles for a long time the feeling of freshness that can not keep the green vegetables head.

The main feature of " dehydration of salt " is that twice (or 3 times) use dehydration of salt.Master operation is selected dish stripping dish, pickles (with salt 4%) for the first time, pickled press for extracting juice (with salt 11%), elutriations in for the second time, spice fills altar (with salt 1%), cover mouth seals.This technique is made simply, the dish head is not perishable, and bad part is many with salt, and the bright mouthfeel cake of the hot pickled mustard tube of making is soft, and fragrant tender crisp local flavor subtracts greatly.

Its advantage characteristic is not yet given full play in traditional processing technology pros and cons symbiosis, is limited to the intensive processing that lacks characteristic, can't promote the added value of hot pickled mustard tube processing, and further the getting rich of the peasant that further runs business big and strong and plant vegetables that has affected this industry increases income.

In view of this, the invention provides a kind of new processing technology, try hard to change this present situation.

Summary of the invention

The present invention is with the quick less salt press dewatering of a kind of employing, pure natural spice and refrigeration fresh-keeping technique, both solved the problem of going mouldy in wind dehydration processing Raw part, solve again dehydration of salt with salt too much, finished product mouthfeel cake is soft, the problem that the fragrant tender crisp local flavor of traditional pickling process subtracts greatly highlights the bright fragrant tender crisp flavor characteristics of Fuling hot pickled mustard tube better.

The present invention is achieved through the following technical solutions:

The processing method of tuber mustard comprises cleaning dish head, section, salt marsh, continuously heavy duty squeezing, cryogenic freezing storage, adds process such as mixing natural perfume material, packed products.Its feature comprises following technical process:

Edit: to the green vegetables head divest root Lao Pi, remove dirt;

Section, salt marsh: clean, dry, the green vegetables head is cut into the thin slice of 2-3mm, press dish salt than 100: 5 salt addings with spare, flooded 2-4 hour; Or section, with salt (5%) stain dish, salt marsh 2-4 hour, drain after cleaning with salt solution, again salt adding (1%).

Weight squeezes fast: in the pocket or other utensil that can leak of packing into, on put the weight such as stone squeezing 60 hours, stir raw material therebetween 2 times.Take out raw material behind the dewatering and desalting, this moment, the raw material moisture deficit 25%.

Cryogenic freezing is stored: the instant packing of the raw material behind the press dewatering is entered the low-temperature frozen storehouse, and temperature is controlled at below-17 ℃, and fresh keeping time reached more than 1 year.

Make finished product: with the finished product after above-mentioned " weight squeezes fast ", or the finished product of above-mentioned " cryogenic freezing storage " thawed naturally, mix thoroughly with monosodium glutamate (0.2%), white sugar (0.4%) first, add again and stick with paste peppery shell (the peppery stir-bake to brown of green pepper, during some pitchy of part, it is smash into powder, is " sticking with paste peppery shell ") (0.6%), zanthoxylum powder (0.2%), and micro-five-spice powder, mix thoroughly finished product.

The finished product transportation and sale: it is edible that finished product is made.For fresh-keeping, use the freeze preservation car during transportation, should in cold bright cabinet, display during sale.Temperature is controlled at below-1 ℃, fresh keeping time 50 days; 2-4 ℃, fresh keeping time 15 days; Normal temperature, fresh keeping time 3-5 days.

Above-mentioned processing technology has streamline production may.

The present invention has changed the traditional diamond-making technique of at first making the holotype dish with section, salt marsh method, has reduced process time and has used the salt amount; With the quick press dewatering method of weight, the dehydration of hot pickled mustard tube wind and the squeezing of dehydration of salt technique more than 60 days, the traditional diamond-making technique of salting period have been changed, solved the problem that the wind dewatering process easily causes the raw material partial decomposition, reduced the pollution control of salt consumption and the corresponding minimizing processing waste water of dehydration of salt technique, reduce dehydration, salting period, kept the raw material freshness; With the cryogenic freezing cold preserving method, having changed traditional handicraft normal temperature altar dress pond transports and store and deposits, make raw material be in for a long time yeastiness, removed green vegetables head unique delicate flavour and bluish white alternate true qualities originally such as amylolytic fermentation, sugared fermentation, oxidative fermentation, catalystic, fermentative etc. because of the cell death self-digestion; Simultaneously, also change the anti-corrosion method with geavy salt or other anticorrisive agent, more be conducive to health; Do not use food additives.The present invention has reduced the salting period of hot pickled mustard tube to greatest extent, can place for a long time freezing environment, the fresh sense organ that has kept the green vegetables heads, given prominence to the bright fragrant tender crisp flavor characteristics of Fuling hot pickled mustard tube, the finished product less salt is good to eat, preservation and effect good, and market prospects are good, and product processing added value is high, provide possibility for the vegetable grower increases income, had good Social benefit and economic benefit.

The specific embodiment

Hereinafter with reference to accompanying drawing, the preferred embodiments of the present invention are described in detail.

1, edit: to the peeling decontamination of green vegetables head, clean, dry;

2, section, salt marsh: with 30 jin of thin slices that are cut into 2-3mm of green vegetables head, 1.5 jin of salt addings and even were flooded 2 hours;

3, weight squeezes fast: in the pocket that can leak of packing into, on put 70 The weights such as stone squeezing about jin 60 hours is stirred raw material every day 1 time, stirs altogether 2 times.Thereafter take out raw material, this moment, the raw material moisture deficit 25%.

3, cryogenic freezing is stored: the instant packing of the raw material behind the press dewatering is entered the low-temperature frozen storehouse, and temperature is controlled at below-17 ℃.

4, make finished product: with the finished product after above-mentioned " weight squeezes fast ", or the finished product of " cryogenic freezing storage " thawed naturally, mix thoroughly with monosodium glutamate (2 money), white sugar (3.5 money) first, add again and stick with paste peppery shell (the peppery stir-bake to brown of green pepper, when part becomes pitchy it is smash into powder, be " sticking with paste peppery shell ") (2 liang), zanthoxylum powder (4 money), and micro-five-spice powder, mix thoroughly finished product.

The finished product transportation and sale: it is edible that finished product is made.For fresh-keeping, the freeze preservation car is used in transportation, and sale should be displayed in cold bright cabinet.

Claims

1. the tuber mustard technological method for processing is on cleaning dish head basis, comprises section salt marsh, heavy haul and rapid squeezing, cryogenic freezing storage, adds and mix the process such as natural perfume material such as sticking with paste peppery shell.Its feature comprises following technical process:

Section, salt marsh: after the green vegetables head being peelled off Lao Pi, remove the edit such as dirt, clean, dry, the green vegetables head is cut into the thin slice of 2-3mm, press dish salt than 100: 5 salt addings with spare, flood and drained in 2-4 hour; Or section, with salt (5%) stain dish, salt marsh 2-4 hour, drain after cleaning with salt solution, again salt adding (1%).

Heavy haul and rapid squeezing: raw material is packed in the pocket or other utensil that can leak, on put the weight squeezing such as stone 60 hours, stir raw material therebetween 2 times.Take out raw material behind the dewatering and desalting, this moment, the raw material moisture deficit 25%.

Cryogenic freezing is stored: the instant packing of the raw material behind the press dewatering is entered the low-temperature frozen storehouse, and temperature is controlled at below-17 ℃, and fresh keeping time can reach more than 1 year.It is edible that finished product is made.For fresh-keeping, use the freeze preservation car during transportation, should in cold bright cabinet, display during sale.

Spice is made finished product: with the finished product after above-mentioned " weight squeezes fast ", or the finished product of above-mentioned " cryogenic freezing storage " thawed naturally, mixes thoroughly with monosodium glutamate, white sugar first, add again and stick with paste peppery shell, zanthoxylum powder and micro-five-spice powder, mix thoroughly finished product.

2. tuber mustard processing technology according to claim 1 is characterized in that: section, salt marsh, be about to thinly slice after the arrangement of green vegetables head is cleaned, the salt marsh dehydration, and change conventional machining process to the direct salt marsh of green vegetables head, make first the way of holotype dish.

3. tuber mustard processing technology according to claim 1 is characterized in that, the squeezing of salt adding heavy haul and rapid changes " wind dehydration " and dries, squeezes with salt dress pond with wind, " dehydration of salt " direct traditional diamond-making technique with the pond squeezing of geavy salt dehydration dress.

4. tuber mustard processing technology according to claim 1, be further characterized in that: cryogenic freezing is stored, with the raw material that squeezes fast or the tuber mustard of having mixed condiments, immediately place the freezing environment below-17 ℃, change the traditional diamond-making technique of pond dress altar dress fermentation, storage.

5. tuber mustard processing technology according to claim 1 is further characterized in that, adds to mix natural flavourings such as sticking with paste peppery shell (through the capsicum of stir-bake to brown paste), Chinese prickly ash, outside eliminating minute monosodium glutamate, the white sugar, does not use the raw material of other any Chemical Manufacture.