CN1513360A - Technique for producing instant pickled mustard tuber - Google Patents
Technique for producing instant pickled mustard tuber Download PDFInfo
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- CN1513360A CN1513360A CNA031081495A CN03108149A CN1513360A CN 1513360 A CN1513360 A CN 1513360A CN A031081495 A CNA031081495 A CN A031081495A CN 03108149 A CN03108149 A CN 03108149A CN 1513360 A CN1513360 A CN 1513360A
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- pickled mustard
- hot pickled
- sheet
- mustard tuber
- oil
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Abstract
An instant hot pickled mustard tuber features that the slitted or sliced hot pickled mustard tuber is instantaneously fried in oil, and the fried hot pickled mustard tuber and the flavouring are respectively packed in different bags. Its advantage is no need of antiseptic.
Description
The present invention is a kind of production technology of New-type instant hot pickled mustard tube.
The raw material of hot pickled mustard tube adopts stem mustard, is the special product vegetables of China, and the Sichuan Province of two sides, the Changjiang river, Zhejiang Province all are traditional main producing regions, and success is also cultivated in North China, and the raw materials for production of hot pickled mustard tube are very sufficient.Haining city skew bridge hot pickled mustard tube and Szechuan preserved vegetable are well-known in both at home and abroad, are one of advantageous agricultural products of outlet.With the hot pickled mustard tube is raw material, is cut into silk (sheet) and adds flavoring and food additives, with the inner wrapping instant hot pickled mustard tuber of laminated film bag Vacuum Package, instant, local flavor is aromatic, mouthfeel is crisp, good and cheap, welcome by domestic and international consumer, the market demand constantly rises.Realizing that the hot pickled mustard tube industrialization produces, is one of vegetable grower's approach of getting rich, and has important social benefit and economic benefit.
But since instant hot pickled mustard tuber came out from the eighties in last century, " fat bag " was a main production practical problem, and up to now, " fat bag " remains a big problem that has a strong impact on the performance of enterprises and brand honor degree.In order to reduce fat bag rate, the regulation of standard GB 9173 and GB2760 is violated by some factories, and abuse and excess are used food preservative, and the instant hot pickled mustard tuber anticorrisive agent is exceeded standard becomes a generally and very serious problem.New-type instant hot pickled mustard tube production technology of the present invention, can be under the situation of not adding food preservative, guarantee not take place " fat bag ", not only solved above-mentioned production practical problem, and captured key technology of producing pollution-free food level instant hot pickled mustard tuber, to make the production technology generation major reform of China's instant hot pickled mustard tuber, having wide should have prospect.
One, key technology of the present invention
1, will finish secondary and pickle, prune, choose the hot pickled mustard tube piece of making after the operations such as muscle, peeling, last press for extracting juice, specification according to GB6094 is cut into thread or sheet, render to on the stainless steel Fryer transmission guipure of implementing critical process design of the present invention, guipure is 130-135 ℃ refined plant oil constant temperature oil bath by the oil temperature, the shredded hot pickled mustard tuber of shelving on it (sheet) oily press for extracting juice time in oil bath is 10-30 second, shredded hot pickled mustard tuber (sheet) is when leaving constant temperature oil bath with guipure, and its meat central temperature is 78 ± 2 ℃ of these terminal point indexs of handling for moment oil press for extracting juice of the present invention.Go out oil bath shredded hot pickled mustard tuber (sheet) except that on guipure, dripping except that part oil, promptly drop in the stainless steel centrifuge of moise-heat sterilization and carry out de-oiling 1min, be distributed into 50 grams (or 100 grams, 200 grams, 250 grams, 500 grams) laminated film inner wrapping according to the specification of GB9173 then, carry out vacuum seal again.The packed hot pickled mustard tube of laminated film after sealing, process for producing instant hot pickled mustard tuber flow process routinely, enter low temperature continous way sterilization machine and finish sterilization, refrigerating work procedure, through hair dryer hot pickled mustard tube bag surface is dried up processing, be finished product, its outward appearance is bag shape and tightens, and dress hot pickled mustard tube in film is close to must not have breach, the logical end, broken bag or overlapping phenomenon such as seal.
2, the novel instant hot pickled mustard tuber that does not contain anticorrisive agent of the present invention is transferred, its flavoring does not mix with shredded hot pickled mustard tuber (sheet), because the primary raw material-salty base hot pickled mustard tube that makes things convenient for the inner wrapping hot pickled mustard tube to adopt itself is a tuber mustard, is very easy to be putrid and deteriorated, though through the salty dehydration of secondary, but its water content is still quite high, and is about 90%, and its course of fermentation did not stop always in storage, so admix certain flavouring, particularly monosodium glutamate (sodium glutamate) in fine finishining itself is that the grain fermentation forms.When the moisture content in the hot pickled mustard tube soaks and behind the sodium glutamate, inevitable fermentation gas, this also is the one side that why manufacturer abuses and excess is used food preservative at double.So another principal character of the present invention is carried out bag distribution packaging with shredded hot pickled mustard tuber (sheet) and flavoring exactly.Then, hot pickled mustard tube bag and corresponding seasoning pocket are mated in the hot pickled mustard tube external form plastic casing (having authorized design patent, number of patent application 02346151.9) of packing into, make the whole finished product of novel package.
Two, embodiment
The 1000kg hot pickled mustard tube is cut into the thick thin slice of 2-4mm, transmits by the stainless steel guipure, through the fried processing of constant temperature oil bath, treatment process condition is 135 ℃, through 12 ", go out oil bath after; measure the fixed 10 sampling hot pickled mustard tube sheet section meat temperature of instrumentation with semiconductor point temperature, all in 78 ± 2 ℃ of scopes.Through guipure oil dripping 5min, again through 2000rpm centrifugation de-oiling 1min, get hot pickled mustard tube 980kg, be to make due to the hot pickled mustard tube partial dehydration in the fried processing procedure.Be distributed into 9800 bags of 100g net weight dress inner wrappings, randomly draw 98 bags, put in 40 ℃ of insulating boxs, continued for 2 weeks, no fat bag takes place.Other randomly draws 200 bags and places normal temperature indoor, and after depositing in 6 months, no fat bag takes place, and extracts 5 bags and carries out Micro biological Tests, meets the regulation of standard GB 9173 and GB2714 fully.
To unpack through the said products of 6 months normal temperature indoor storages and pour in the little basin, drop into supporting flavoring, after mixing and stirring slightly, carry out sense organ and pass judgment on, every fingers such as its outward appearance, color and luster, smell, taste, flavor type, quality, shape, impurity all meet the regulation of GB9173 national standard.
Fat bag phenomenon main cause takes place in the non-existing instant hot pickled mustard tuber production of the present invention be due to the sterilization deficiency.Shredded hot pickled mustard tuber (sheet) is after Vacuum Package, there is certain interval between shredded hot pickled mustard tuber or between sheet, in sterilization process, conduct heat in the bag by the meat solid conduction between shredded hot pickled mustard tuber (sheet), gap affects between them the heat conducting uniformity, cause shredded hot pickled mustard tuber (sheet) the sterilization degree varies in the same bag, particularly the inner intensification of the meat of part shredded hot pickled mustard tuber (sheet) is not in place, cause the local bactericidal deficiency, fat bag phenomenon takes place perplexing the manufacturing enterprise of instant hot pickled mustard tuber always, therefore, some factories can only suppress microbial activities by the violation means of adding a large amount of food preservatives, cause the anticorrisive agent phenomenon that exceeds standard very general, exploitation pollution-free food level instant hot pickled mustard tuber more has no way of carrying out.
The fried processing of key technology-moment of New-type instant hot pickled mustard tube production technology of the present invention, because processed shredded hot pickled mustard tuber (sheet) thinner thickness, the high temperature of moment had both been killed the microorganism on shredded hot pickled mustard tuber (sheet) surface, temperature moment at its meat center is risen to kill to cause hot pickled mustard tube meat inner rotten and the microorganism that causes fat bag, eliminated the potential danger that fat bag takes place.Behind vacuum sealing bag,, sterilization process is thoroughly finished again through the sterilization of routine, guaranteed that goods are under the condition of not adding anticorrisive agent, also can reach the shelf-life, thereby improve the instant hot pickled mustard tuber edible safety significantly, economic benefit and social benefit are very huge.
Claims (2)
- New-type instant hot pickled mustard tube production technology of the present invention after being cut into thread (or sheet) at salty base hot pickled mustard tube, is carried out moment superhigh temperature oil processing and bag distribution packaging, is the innovation point:1, the technology of moment superhigh temperature oil processing: use refined plant oil, to 130-135 ℃, the hot pickled mustard tube oil bath processing time is 10 " 30 " with oily temperature rise, and shredded hot pickled mustard tuber (sheet) meat central temperature reaches 78 ± 2 ℃ and is the terminal point index of moment oil processing.Shredded hot pickled mustard tuber (sheet) goes out oil bath after aperture 20 purpose guipure oil dripping 5min, again through 2000YPM centrifugation de-oiling 1min.
- 2, bag distribution packaging:, do not make its mixed decomposition reaction with raw material shredded hot pickled mustard tuber (sheet) and flavoring bag distribution packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031081495A CN1259856C (en) | 2002-10-30 | 2003-03-22 | Technique for producing instant pickled mustard tuber |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN02148303 | 2002-10-30 | ||
| CN02148303.5 | 2002-10-30 | ||
| CNB031081495A CN1259856C (en) | 2002-10-30 | 2003-03-22 | Technique for producing instant pickled mustard tuber |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1513360A true CN1513360A (en) | 2004-07-21 |
| CN1259856C CN1259856C (en) | 2006-06-21 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB031081495A Expired - Fee Related CN1259856C (en) | 2002-10-30 | 2003-03-22 | Technique for producing instant pickled mustard tuber |
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| Country | Link |
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| CN (1) | CN1259856C (en) |
Cited By (3)
| 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 |
| CN101828684A (en) * | 2010-05-11 | 2010-09-15 | 重庆市涪陵榨菜集团股份有限公司 | Preserving and storing method in preserved szechuan pickle production |
| CN110024845A (en) * | 2019-04-22 | 2019-07-19 | 王建中 | A kind of fast dewatering method of fresh-cut hot pickled mustard tuber stick |
-
2003
- 2003-03-22 CN CNB031081495A patent/CN1259856C/en not_active Expired - Fee Related
Cited By (4)
| 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 |
| CN101828684A (en) * | 2010-05-11 | 2010-09-15 | 重庆市涪陵榨菜集团股份有限公司 | Preserving and storing method in preserved szechuan pickle production |
| CN101828684B (en) * | 2010-05-11 | 2012-07-04 | 重庆市涪陵榨菜集团股份有限公司 | Preserving and storing method in preserved szechuan pickle production |
| CN110024845A (en) * | 2019-04-22 | 2019-07-19 | 王建中 | A kind of fast dewatering method of fresh-cut hot pickled mustard tuber stick |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1259856C (en) | 2006-06-21 |
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Granted publication date: 20060621 |