CN103704643A - Production technology for preserved brassica juncea - Google Patents
Production technology for preserved brassica juncea Download PDFInfo
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- CN103704643A CN103704643A CN201310598990.9A CN201310598990A CN103704643A CN 103704643 A CN103704643 A CN 103704643A CN 201310598990 A CN201310598990 A CN 201310598990A CN 103704643 A CN103704643 A CN 103704643A
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- raw material
- salt
- production technology
- dish
- mustard
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention belongs to the field of food processing, and specifically relates to a production technology for preserved brassica juncea. The production technology for preserved brassica juncea comprisesthe following technological steps: raw materials selection, raw material processing, air drying, preserving and packaging. The preserving processed brassica juncea has the advantages of being palatable in salty degree, fresh and fragrant, tender and crisp, relatively endurable to store and the like. The preserved brassica juncea is convenient to fetch when eaten, and is a table side dish which can be eaten together with rice or bread and is extremely suitable for family preparation. The method provided by the invention is simple in preparation, easily controllable in technology and suitable for enterprise large-scale production.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of production technology of pickling root-mustard.
Background technology
Root-mustard, belongs to 1 year or biennial woody plant, is the mutation that generates the leaf mustard of loose root, is commonly called as leaf mustard head.Root-mustard contains abundant vitamin C, mineral matter, carbohydrate and protein, and nutritive value is very high.Root-mustard mustard pungent is heavier, and fresh food quality is not good, suitablely pickles rear ediblely, has special delicate flavour and fragrance after pickling.
Summary of the invention
The object of the present invention is to provide a kind of production technology of pickling root-mustard.
The object of the invention is to be achieved through the following technical solutions:
A production technology of pickling root-mustard, is characterized in that, comprises following processing step:
(1) raw material is selected: choosing without the fresh leaf mustard head polluting is raw material, and raw material should not be too old;
(2) raw material is processed: ream Lao Pi and dirty place, the bottom of paying special attention to each projection will ream, and puts into after water cleans up and drains moisture;
(3) dry: each cuts open into 2-4 piece leaf mustard head, be layered on chopping board, be placed on the place of shady and cool ventilation, dry;
(4) pickled: first dish material is put into and is loaded on pickled cylinder, add 10-15 kilogram of salt and 60 grams of flavorings carry out pickledly by double centner raw material, cylinder bottom is put one deck dish material, sprinkle flavoring, add one deck salt, then put one deck dish, sprinkle flavoring again, then spread one deck salt, salting amount successively increases, last layer spreads more salt cover, fill after cylinder, cover wooden cover, the weights such as upper pressure masonry, dish body is immersed in salt solution completely, pickled through 90-180 days;
(5) packing: dish material is pulled out, put shady and cool ventilation place and dry and get product; Also can pack polybag into and vacuumize sealing.
Described flavoring is that ginger splices, Chinese prickly ash, fennel, cloves, orange peel, aniseed be take the ratio that weight ratio is 1:1:1:1:1:1 and formed.
Described a kind of root-mustard of pickling is made by said method.
Beneficial effect of the present invention
Pickle the leaf mustard after processing, have good to eat, the fresh perfume (or spice) of the degree of saltiness tender crisp, compared with advantages such as storage endurances.When edible, with eating with getting, be a kind of pickles of going with rice or bread that are applicable to very much family manufacture.The inventive method is made simple, and technique is easily controlled, also suitable food enterprise large-scale production.
The specific embodiment
According to the present invention, with the following Examples a kind of production technology of pickling root-mustard is elaborated.
Embodiment 1
Choosing without the fresh leaf mustard head polluting is raw material, and raw material should not be too old, reams Lao Pi and dirty place, and the bottom of paying special attention to each projection will ream, and puts into after water cleans up and drains moisture; Each cuts open into 2 leaf mustard head, is layered on chopping board, is placed on the place of shady and cool ventilation, dries; First dish material is put into and is loaded on pickled cylinder, double centner raw material adds 10 kilograms of salt and 60 grams of flavorings and carries out pickledly, and cylinder bottom is put one deck dish material, sprinkle flavoring, add one deck salt, then put one deck dish, sprinkle flavoring again, then spread one deck salt, salting amount successively increases, last layer spreads more salt cover, fills after cylinder, covers wooden cover, the weights such as upper pressure masonry, dish body is immersed in salt solution completely, through 90 days, takes out after pickled, put shady and cool ventilation place and dry and get product.
Embodiment 2
Choosing without the fresh leaf mustard head polluting is raw material, and raw material should not be too old, reams Lao Pi and dirty place, and the bottom of paying special attention to each projection will ream, and puts into after water cleans up and drains moisture; Each cuts open into 4 leaf mustard head, is layered on chopping board, is placed on the place of shady and cool ventilation, dries; First dish material is put into and is loaded on pickled cylinder, double centner raw material adds 15 kilograms of salt and 60 grams of flavorings and carries out pickledly, and cylinder bottom is put one deck dish material, sprinkle flavoring, add one deck salt, then put one deck dish, sprinkle flavoring again, then spread one deck salt, salting amount successively increases, last layer spreads more salt cover, fills after cylinder, covers wooden cover, the weights such as upper pressure masonry, dish body is immersed in salt solution completely, through 180 days, takes out after pickled, pack polybag into and vacuumize sealing.
Claims (3)
1. a production technology of pickling root-mustard, is characterized in that, comprises following processing step:
(1) raw material is selected: choosing without the fresh leaf mustard head polluting is raw material, and raw material should not be too old;
(2) raw material is processed: ream Lao Pi and dirty place, the bottom of paying special attention to each projection will ream, and puts into after water cleans up and drains moisture;
(3) dry: each cuts open into 2-4 piece leaf mustard head, be layered on chopping board, be placed on the place of shady and cool ventilation, dry;
(4) pickled: first dish material is put into and is loaded on pickled cylinder, add 10-15 kilogram of salt and 60 grams of flavorings carry out pickledly by double centner raw material, cylinder bottom is put one deck dish material, sprinkle flavoring, add one deck salt, then put one deck dish, sprinkle flavoring again, then spread one deck salt, salting amount successively increases, last layer spreads more salt cover, fill after cylinder, cover wooden cover, the weights such as upper pressure masonry, dish body is immersed in salt solution completely, pickled through 90-180 days;
(5) packing: dish material is pulled out, put shady and cool ventilation place and dry and get product; Also can pack polybag into and vacuumize sealing.
2. a kind of production technology of pickling root-mustard according to claim 1, is characterized in that, described flavoring is that ginger splices, Chinese prickly ash, fennel, cloves, orange peel, aniseed be take the ratio that weight ratio is 1:1:1:1:1:1 and formed.
3. pickle root-mustard and obtained by the production technology of claim 1 for one kind.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310598990.9A CN103704643A (en) | 2013-11-25 | 2013-11-25 | Production technology for preserved brassica juncea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310598990.9A CN103704643A (en) | 2013-11-25 | 2013-11-25 | Production technology for preserved brassica juncea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103704643A true CN103704643A (en) | 2014-04-09 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310598990.9A Pending CN103704643A (en) | 2013-11-25 | 2013-11-25 | Production technology for preserved brassica juncea |
Country Status (1)
| Country | Link |
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| CN (1) | CN103704643A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104957571A (en) * | 2015-06-24 | 2015-10-07 | 莫春红 | Method for marinading kohlrabi |
| CN104996942A (en) * | 2015-06-24 | 2015-10-28 | 莫春红 | Making method of ready-to-eat cabbages |
| CN105707552A (en) * | 2015-07-10 | 2016-06-29 | 襄阳鼎顺实业有限公司 | Pickling method for cabbages made by pickling for three times, marinating for five times and airing for six times |
| CN110638011A (en) * | 2019-11-05 | 2020-01-03 | 严钦武 | Pickling method of leaf mustard |
-
2013
- 2013-11-25 CN CN201310598990.9A patent/CN103704643A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104957571A (en) * | 2015-06-24 | 2015-10-07 | 莫春红 | Method for marinading kohlrabi |
| CN104996942A (en) * | 2015-06-24 | 2015-10-28 | 莫春红 | Making method of ready-to-eat cabbages |
| CN105707552A (en) * | 2015-07-10 | 2016-06-29 | 襄阳鼎顺实业有限公司 | Pickling method for cabbages made by pickling for three times, marinating for five times and airing for six times |
| CN110638011A (en) * | 2019-11-05 | 2020-01-03 | 严钦武 | Pickling method of leaf mustard |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140409 |