CN1321586C - Materials stirring technique for preparing preserved szechuan pickle - Google Patents
Materials stirring technique for preparing preserved szechuan pickle Download PDFInfo
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- CN1321586C CN1321586C CNB2005100572251A CN200510057225A CN1321586C CN 1321586 C CN1321586 C CN 1321586C CN B2005100572251 A CNB2005100572251 A CN B2005100572251A CN 200510057225 A CN200510057225 A CN 200510057225A CN 1321586 C CN1321586 C CN 1321586C
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- spice
- vacuum
- pickled mustard
- hot pickled
- mustard tube
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Abstract
The present invention relates to a material stirring technology for mustard tuber production, which is characterized in that materials are stirred under a vacuum state; because the materials are stirred in vacuum by the present invention, a respiration type vacuum kneading machine which is originally used as a processing device of meat products is adopted; under the condition of selected technical parameters, the present invention solves the problem of nonuniform dispersion of auxiliary materials when the materials are stirred at normal pressure, and particularly solves the technical problem that large amounts of water of the materials are squeezed out by the machine in a material stirring process. The present invention ensures the homogeneity of the taste of products, and satisfies the automatic metering and packing requirements of the modernization production of the instant mustard tubers. The auxiliary materials sufficiently permeate in the vacuum material stirring process, and the taste of the product is improved.
Description
Technical field
The present invention relates to the production technology of hot pickled mustard tube, the technology of mixing flavoring in particularly a kind of hot pickled mustard tube production.
Background technology
Hot pickled mustard tube is the famous catsup and pickled vegetables product of China, and its processing technology is substantially: salt marsh hot pickled mustard tube → arrangement (muscle is seen in pruning) → cleaning → cutting → desalination → dehydration → spice → metering pack → vacuum heat-sealing → sterilization cooling → wiping water → vanning packing → check warehouse-in.Wherein the spice operation generally adopts Wiper blade type or drum-type spice machine, all is gerotor type spices.
The gerotor type spice mainly moves material by mechanical movement and reaches the mixing purpose, and there is the spice dead angle in this spice form, and auxiliary material is skewness in hot pickled mustard tube, causes product taste generation difference; There is mutual extrusion in material in the process of spice, makes the hot pickled mustard tube water outlet, particularly the Wiper blade type spice, hot pickled mustard tube behind the spice is in metering pack process, the material basin bottom part is long-pending a large amount of flavor enhancements, and this part auxiliary material makes product taste generation difference owing to fail evenly to add in the hot pickled mustard tube bag.
Now the auxiliary material that adopts of hot pickled mustard tube spice mostly is dried auxiliary material, and dried auxiliary material in the spice process basically all attached to the hot pickled mustard tube surface, be easy to come off this same influence metering; Main is, adopts dried auxiliary material, and in the spice process, auxiliary material is difficult for being penetrated into the hot pickled mustard tube organization internal, and the flavor type and the odor type of its auxiliary material all are not fully utilized, and mouthfeel is taken place than big-difference.
Easily lose the problem of influence metering and mouthfeel for spice inequality, the auxiliary material that solves above-mentioned dried auxiliary material existence, what also have added Auxiliary Liquid Material with directly adding dried mixed accessories in the past instead, though having solved the spice residue to a certain extent, this influences product sensory and sensory issues, pernicious impurity such as the silt of having stopped direct interpolation incense accessory and having brought into, hair, cotton cord, but because the Auxiliary Liquid Material major part is a water, open fire is more behind the spice, cause a lot of flavorings to run off, measurement problem is not effectively solved yet, and the not good problem of mouthfeel exists equally.In a word, use gerotor type that hot pickled mustard tube and dried auxiliary material are carried out spice, because the loss of various auxiliary materials can influence the product consistent taste in various degree.
Along with further developing of China's economic, labor cost is bound to rise significantly in the near future, and instant hot pickled mustard tuber production adopts a large amount of human metering packs to be bound to be substituted by mechanization automatic gauge packing.And the automatic gauge machine is more suitable for adopting Auxiliary Liquid Material, simultaneously, the automatic gauge machine to spice after the open fire content requirement of hot pickled mustard tube higher, have open fire just can have a strong impact on the measuring accuracy of product slightly.
Summary of the invention
The object of the present invention is to provide a kind of spice technology that can effectively solve the measurement problem in the hot pickled mustard tube spice production process.
The present invention is achieved in that the spice technology that a kind of hot pickled mustard tube is produced, and it is characterized in that: carry out spice under vacuum state.Be convenient to the application of Auxiliary Liquid Material like this, help the mechanization automatic gauge packing that hot pickled mustard tube is produced.
Above-mentioned spice selects for use type of respiration vacuum tumbler to carry out spice.
According to the processing characteristics of hot pickled mustard tube, determined the technological parameter that spice is concrete: adopt Auxiliary Liquid Material to carry out spice, wait to mix the hot pickled mustard tube water content at 87-89%, respiration rate is 0-2 time, and drum rotation speed is a low speed, and the spice time is 10-30 minute.
The optimal processing parameter of above-mentioned spice: respiration rate is 1 time, and breathing time is the interlude of spice overall process; Drum rotation speed is 5r/min, and the spice time is 15 minutes, and Auxiliary Liquid Material accounts for 5% of hot pickled mustard tube total amount.If respiration rate is too much, its moisture absorption must not be fine, and energy consumption is big again, so respiration rate once is good; If the spice overlong time, moisture content can come out by reverse osmosis; If it is the use amount of Auxiliary Liquid Material is too much, and is influential to infiltration capacity, very few, influential to the flavor type of hot pickled mustard tube.
Specifically: at first close the discharging window of type of respiration vacuum tumbler, connect the charging suction pipe; Start vavuum pump the spice jar is vacuumized, when vacuum during greater than 0.05MPa, self-priming charging, charging finishes, and closes charging aperture; When vacuum during, start type of respiration vacuum tumbler and carry out the vacuum spice greater than 0.08MPa.
Because the present invention adopts the vacuum spice, selecting for use is the type of respiration vacuum tumbler of meat products process equipment originally, under selected technological parameter condition, not only solve normal pressure spice auxiliary material and disperseed uneven problem, particularly solved in the spice process technical barrier because of a large amount of water outlets of mechanical presses, guaranteed the product consistent taste, satisfied the requirement of instant hot pickled mustard tuber modern production automatic gauge packing, auxiliary material is fully permeated in vacuum spice process, the product taste is got a promotion.
The specific embodiment
At first close the discharging window of type of respiration vacuum tumbler, connect the charging suction pipe; Starting vavuum pump vacuumizes the spice jar; When hot pickled mustard tube reaches 500 kilograms in the hot pickled mustard tube bucket in the weighing balance material barrel, take by weighing the Auxiliary Liquid Material that accounts for hot pickled mustard tube total amount 5% and add in the hot pickled mustard tube, make the hot pickled mustard tube water content at 87-89%, when vacuum reaches 0.05MPa, utilize a jar interior vacuum self-priming charging; Charging finishes, and dismantles the charging suction pipe rapidly, closes charging aperture; When vacuum reaches 0.08MPa when above, start type of respiration vacuum tumbler, respiration rate is 1 time, drum rotation speed is 5r/min, spice 15 minutes; Spice is opened the discharging of discharging window after finishing.
Claims (3)
1, a kind of spice technology of hot pickled mustard tube production is characterized in that: carry out spice under vacuum state; Described spice selects for use type of respiration vacuum tumbler to carry out spice, the technological parameter of spice: adopt Auxiliary Liquid Material to carry out spice, wait to mix the hot pickled mustard tube water content 87～89%, respiration rate is 0～2 time, and drum rotation speed is 5r/min, and the spice time is 10～30 minutes.
2, the spice technology of hot pickled mustard tube production as claimed in claim 1, it is characterized in that: the technological parameter of spice: respiration rate is 1 time, breathing time is the interlude of spice overall process; The spice time is 15 minutes, and Auxiliary Liquid Material accounts for 5% of hot pickled mustard tube total amount.
3, the spice technology of hot pickled mustard tube production as claimed in claim 1 or 2 is characterized in that: at first close the discharging window of type of respiration vacuum tumbler, connect the charging suction pipe; Start vavuum pump the spice jar vacuumized, when vacuum greater than 0.05MPa, the self-priming charging, charging finishes, and closes charging aperture; When vacuum during, start type of respiration vacuum tumbler and carry out the vacuum spice greater than 0.08MPa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100572251A CN1321586C (en) | 2005-08-15 | 2005-08-15 | Materials stirring technique for preparing preserved szechuan pickle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100572251A CN1321586C (en) | 2005-08-15 | 2005-08-15 | Materials stirring technique for preparing preserved szechuan pickle |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1729848A CN1729848A (en) | 2006-02-08 |
| CN1321586C true CN1321586C (en) | 2007-06-20 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100572251A Expired - Fee Related CN1321586C (en) | 2005-08-15 | 2005-08-15 | Materials stirring technique for preparing preserved szechuan pickle |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1321586C (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100407929C (en) * | 2006-04-08 | 2008-08-06 | 潘传林 | Prodn. technique of hot pickled mustard tuber and meat can |
| CN105029275A (en) * | 2015-08-04 | 2015-11-11 | 万源市花萼绿色食品有限公司 | Ghostplant wormwood herb leisure food and preparing method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1240605A (en) * | 1998-06-30 | 2000-01-12 | 章传华 | Hot pickled beet tuber and its preparing process |
| CN1530030A (en) * | 2003-03-15 | 2004-09-22 | 重庆市涪陵榨菜（集团）有限公司 | Production of moderate salted mustard tuber without antiseptics |
-
2005
- 2005-08-15 CN CNB2005100572251A patent/CN1321586C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1240605A (en) * | 1998-06-30 | 2000-01-12 | 章传华 | Hot pickled beet tuber and its preparing process |
| CN1530030A (en) * | 2003-03-15 | 2004-09-22 | 重庆市涪陵榨菜（集团）有限公司 | Production of moderate salted mustard tuber without antiseptics |
Non-Patent Citations (1)
| Title |
|---|
| 真空立式新型滚揉机 张建中，肉类工业，第4期 2002 * |
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| Publication number | Publication date |
|---|---|
| CN1729848A (en) | 2006-02-08 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C56 | Change in the name or address of the patentee |
Owner name: CO., LTD., FULINGZHACAI GROUP, CHONGQING CITY Free format text: FORMER NAME OR ADDRESS: CHONGQING FULING ZHACAI (GROUP) CO., LTD. |
|
| CP03 | Change of name, title or address |
Address after: No. 29 South Sports Road, Fuling District, Chongqing Patentee after: Chongqing Fuling Mustard Group Co., Ltd. Address before: No. 29 South Sports Road, Fuling District, Chongqing Patentee before: Fuling Hot Pickled Mustard Tuber (Group) Co., Ltd., Chongqing |
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| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20070620 Termination date: 20130815 |