CN1123106A - Production technology for low-salt preservative-less hot pickled mustard tuber - Google Patents
Production technology for low-salt preservative-less hot pickled mustard tuber Download PDFInfo
- Publication number
- CN1123106A CN1123106A CN94112000A CN94112000A CN1123106A CN 1123106 A CN1123106 A CN 1123106A CN 94112000 A CN94112000 A CN 94112000A CN 94112000 A CN94112000 A CN 94112000A CN 1123106 A CN1123106 A CN 1123106A
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- pickled mustard
- hot pickled
- salt
- mustard tube
- production technology
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Abstract
The production process includes that: wash the hot pickled mustard tuber, then cut, desalt and harden, dewater its surface moisture, stir, weigh and package,v acuum seal, sterilize, cool, prestore, pack and put in storage. Advantage: low salt content, without preservative, safety and sanitary, nutritious, good taste.
Description
The present invention relates to the production technology of a kind of food processing, particularly low-salt preservative-less hot pickled mustard tuber.
As everyone knows, hot pickled mustard tube is China's tradition native article, is described as one of the world's three your name's salted vegetables, and it rises in Fuling, Sichuan.In recent years, variation has taken place in the consumer psychology to food both at home and abroad, and customer's pursuit just develops towards the direction of nutrition, health, safety.But in present many hot pickled mustard tube products, guarantee the quality and Keeping life in order to increase it, generally all in addition anti fouling composition and salt in hot pickled mustard tube, and its salt content all higher (being generally 12～14%), this high salt and the food that is added with anti fouling composition is incompatibility customer's consumer psychology more and more.
The production technology that the purpose of this invention is to provide a kind of low-salt preservative-less hot pickled mustard tuber is to satisfy the demand of people to the less salt and the preservative free of preserved szechuan pickle.
The present invention is achieved in that after the elutriation of the hot pickled mustard tube after pickling through salt, the cutting, immersion contains to soak in the sterilization clear water of calcium salt or aluminium salt floats the desalination sclerosis, pull the moisture of sloughing the surface out, mix with the seasoning seasoning matter, the metering pack, put into the boiling water sterilization after vacuumizing envelope, put into and pull out after cooling water expansion tank cools off, pre-storage, arrangement, vanning are put in storage.
Advantage of the present invention is apparent, owing to adopted this desalination and process for sterilizing, make hot pickled mustard tube under the situation that does not contain any anti fouling composition, be able to long preservation (6 months), and salt content low (5～8%), satisfied the needs of people to preserved szechuan pickle health, safety and less salt taste.
Now production technology of the present invention is described in further detail with following embodiment.
Hot pickled mustard tube after salt is pickled is eluriated the back cutting, its immersion is contained soak in the sterilization clear water of calcium salt and float 4～6 minutes, treat that the hot pickled mustard tube salt content was taken off to 5～8% o'clock and pull out, slough the moisture on hot pickled mustard tube surface, mix with sesame oil, monosodium glutamate, chilli powder, the spices powder, honeybee sugar, seasoning condiments such as sucrose, by 100 gram/bags metering pack, put into boiling water after vacuumizing envelope, treat the water timing of having seethed with excitement once more, pulled out in 8～14 minutes, and the hot pickled mustard tube of pulling out was put into cooling water expansion tank rapidly cool off, and control water temperature is no more than 60 ℃, be cooled to below 25 ℃ and can pull out to the hot pickled mustard tube material, pre-storage, reason, the vanning warehouse-in.
Claims (1)
- A kind of production technology of low-salt preservative-less hot pickled mustard tuber comprises after the elutriation of the hot pickled mustard tube after pickling through salt, the cutting, sloughs its surperficial moisture content, mixes with the seasoning seasoning matter, and the metering pack vacuumizes operations such as envelope, it is characterized in that:(1) will be after the hot pickled mustard tube half-blank cutting that salt is pickled, also has a desalination hardening process, be about to hot pickled mustard tube after the cutting and immerse and contain in the sterilization clear water of calcium salt or aluminium salt, soak and float 4～6 minutes, treat that the hot pickled mustard tube salt content was taken off to 5～8% o'clock to pull out;(2) after vacuumizing envelope, also have a sterilization process, be about to the hot pickled mustard tube that vacuum means is honored as a queen and put into boiling water, treat the water timing of having seethed with excitement once more, pulled out in 8～14 minutes;(3) hot pickled mustard tube after the above-mentioned sterilization is pulled out put into cooling water expansion tank and cool off, control water temperature is no more than 60 ℃, treats that the hot pickled mustard tube material is cooled to below 25 ℃ can pull pre-storage, arrangement, vanning warehouse-in out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94112000A CN1123106A (en) | 1994-11-22 | 1994-11-22 | Production technology for low-salt preservative-less hot pickled mustard tuber |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94112000A CN1123106A (en) | 1994-11-22 | 1994-11-22 | Production technology for low-salt preservative-less hot pickled mustard tuber |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1123106A true CN1123106A (en) | 1996-05-29 |
Family
ID=5035817
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN94112000A Pending CN1123106A (en) | 1994-11-22 | 1994-11-22 | Production technology for low-salt preservative-less hot pickled mustard tuber |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1123106A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932124A (en) * | 2013-01-23 | 2014-07-23 | 安徽田丰缘食品有限公司 | Production process of black-fungus tuber mustard salted product |
-
1994
- 1994-11-22 CN CN94112000A patent/CN1123106A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103932124A (en) * | 2013-01-23 | 2014-07-23 | 安徽田丰缘食品有限公司 | Production process of black-fungus tuber mustard salted product |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |