CN101548762A - Pickle curing technology for preserved szechuan pickle - Google Patents
Pickle curing technology for preserved szechuan pickle Download PDFInfo
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- CN101548762A CN101548762A CNA200910302860XA CN200910302860A CN101548762A CN 101548762 A CN101548762 A CN 101548762A CN A200910302860X A CNA200910302860X A CN A200910302860XA CN 200910302860 A CN200910302860 A CN 200910302860A CN 101548762 A CN101548762 A CN 101548762A
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Abstract
The invention discloses a pickle curing technology for preserved szechuan pickle, which belongs to preserved szechuan pickle production process technology field. The pickle curing technology includes the steps of clearing, washing off pickle, filtering water, dissolving salt and sealing the pool. The invention is indicated that there is filtration sink set in one corner of the pool bottom, and at the bottom of slot there sets pump, on the trench wall there sets filtrating hole which makes the pickle water emerged from turnips can enter into the filtration sink through the filtrating hole, the aforementioned pickle water is pumped to the pool surface and recalculated to the pool bottom through the lacune of the preserved szechuan pickles, the circulation of preserved szechuan pickle can make sure the salt degree of the entire pool even and accordant, therefore there does not need to load turnips and spread salt layer by layer and during the pickle curing, while uses digging machine to operate instead, which makes the operation simple and saves the cost of human energy.
Description
Technical field
The invention discloses a kind of salt marsh technology of hot pickled mustard tube, belong to the hot pickled mustard tube technical field of producing.
Background technology
Hot pickled mustard tube is to be the half-dried attitude curing food that raw material processes with stem with leaf mustard (being commonly called as the green vegetables head), is one of Chinese famous special local product, with sweet sour wild cabbage, the European cucumber preserved with soy paste of Germany and claim the world three your name's salted vegetables.Year surplus the production history of hot pickled mustard tube existing 100 because of it contains rich in protein, vitamin, mineral matter etc., always is listed in the vegetable dish good merchantable brand, and is very popular.There are ground such as Fuling, Chongqing, Yuyao, Zhejiang, Sichuan Meishan on the main product ground of hot pickled mustard tube, and existing commercially available hot pickled mustard tube has altar dress hot pickled mustard tube, salty bright bagged instant hot pickled mustard tube, various flavourings instant hot pickled mustard tubes etc.
The production process of hot pickled mustard tube comprises that raw material is gathered, dehydration, salt marsh, chopping, flavouring material, sterilization, packing etc.In the process of hot pickled mustard tube salt marsh, can improve the cell permeability of the membrane by the high osmosis of salt, make spoilage organisms death and the purpose of realization preservation hot pickled mustard tube, the infiltration of salt also can be discharged pained material and the stickum in the hot pickled mustard tube, improves the taste of hot pickled mustard tube; By the fermentation of microorganism, the decomposition of protein, make hot pickled mustard tube produce unique local flavor simultaneously, promote the hot pickled mustard tube transparency.Thereby the quality of hot pickled mustard tube salt marsh technology and final products is closely related.
The salt marsh technical process of tradition hot pickled mustard tube mainly comprises following process: the green vegetables head of gathering, dehydration, draining, lower storage reservoir are with salt, sealing.Concrete, the green vegetables head of gathering is loaded in the container such as dish pond, in a blue or green dish, add the dehydration of salt of 3%-4%, every dress one deck dish i.e. spreading one deck salt on dish, fills until Jiang Caichi; After treating that the dish body limbers up, can turn over the pond draining; A green grass or young crops dish that drains the water is installed in the dish pond again, and every dress one deck dish i.e. spreading one deck salt on dish, simultaneously dish is compressed, fill until Jiang Caichi, the salt of reserving total salt amount about 10% spreads on the whole, and the salting principle is few down many, and total salinity of salt marsh hot pickled mustard tube is the 10%-13% of hot pickled mustard tube weight; Seal face salt after filling the dish pond, cover plastic sheeting, on film, press the stone sealing and get final product.
There is the shortcoming of the following aspects in tradition hot pickled mustard tube salt marsh technology:
1, main dependence is manually finished, need great amount of manpower, labour intensity is big, the production cost height, and when artificial anxiety, the green vegetables head is hoarded the time in the dish pond often long, cause vegetable to turn sour, the phenomenon that slight corruption is arranged drops into subsequent handling with this raw material, and the difficult quality of final products is protected.
2, in salting process, operate with artificial salting, every laying one deck dish, promptly at dish upper berth salting, in order to guarantee the salinity unanimity of dish layer up and down as far as possible, the thickness of every layer of dish can not surpass 20cm, complex operation, labour intensity is big.But salinity is because the effect decline of gravity, the place Min layers salting still is difficult to guarantee the mesohaline uniformity in whole dish pond, upper strata salinity 11-13 degree, and lower floor can reach the 15-16 degree, can not provide stable, uniform environment to microbial fermentation, also there is deviation in the quality of salt marsh hot pickled mustard tube.
3, often the green vegetables head is not cleaned during traditional salt marsh hot pickled mustard tube, the earth in the green vegetables head, excrement slag etc. is brought in the dish pond, can not guarantee the body delicate fragrance of hot pickled mustard tube.
4, press stone that the dish pond is sealed on film, be difficult to guarantee the seal in dish pond, anaerobic bacterias such as the lactic acid bacteria that plays fermentation, the fragrant bacterium of ester are had adverse effect, make the hot pickled mustard tube color and luster after the fermentation darker, local flavor is relatively poor.
Summary of the invention
The object of the present invention is to provide that a kind of cost is low, simple to operate, the technology of the uniform salt marsh hot pickled mustard tube of salinity.Good, the raciness of the hot pickled mustard tube famished look of this technology salt marsh is suitable for various following process.
In order to realize the foregoing invention purpose, the inventor provides following technical scheme through production practices repeatedly:
A kind of salt marsh technology of hot pickled mustard tube may further comprise the steps:
(1), cleans: the green vegetables head of gathering is cleaned up;
(2), the slubbing salt marsh: the dish of the green grass or young crops after will cleaning is installed in the dish pond, adds dehydration of salt, be the 4.5%-5.5% of a blue or green dish quality with the quality of salt;
A blue or green salt accumulated water that dish took off hole after filtration enters the lautertuns that dish Chi Jiao is provided with, the pump that is provided with at the bottom of the pond is evacuated to the pond face, at the bottom of the salt accumulated water that is evacuated to the pond face is recycled to the pond along the slit between the green vegetables head, circulate every day twice, each circulation 30-45min, make dish lake salt water degree uniformity, salt marsh 4-5 days, getting the salt solution degree was the well-done soft green vegetables head of salt marsh of 5-6 degree;
(3), turn over the pond draining: the green vegetables head behind the slubbing salt marsh is transferred to another dish pond, treats that the green vegetables head relies on own wt that salt marsh hydraulic pressure is gone out, the salt accumulated water that will flow to lautertuns with pump is drained;
(4), change salt envelope pond: in the dish pond after turning over the pond draining with the salt salt marsh, be the 8.5%-9.5% of a blue or green dish quality with the quality of salt, the salt accumulated water that will flow to lautertuns with pump is evacuated to the pond face, at the bottom of the salt accumulated water that is evacuated to the pond face is recycled to the pond along the gap between the green vegetables head, the 2-4h that circulates every day sealed the pond after salt marsh 4-5 days.
Salt solution degree uniformity during the envelope pond at the bottom of pond face, the pond is 11-13.
Described turning over is transferred to another dish pond after can using digging machine that a green grass or young crops dish is dug out in the draining step of pond.
Described turn over can in the dish pond, mend in the draining step of pond go into slubbing salt accumulated water, make the green vegetables head can float on the water surface, guarantee that digging machine can dig dish on the surface, to increase work efficiency.
One jiao is provided with drainage trap at the bottom of the pond, dish of the present invention pond, and the drainage trap bottom land is provided with pump, cell wall is provided with the filtration hole.
Hot pickled mustard tube salt marsh technology of the present invention comprises cleaning, slubbing salt marsh, turns over the pond draining, changes steps such as salt Feng Chi.Can adopt vegetable washing apparatus to clean during cleaning, also can adopt artificial cleaning, can guarantee the body fragrant of the hot pickled mustard tube that salt marsh goes out after silt, the excrement slag of green vegetables head cleaned.During the slubbing salt marsh with the quality of salt than the many 1.5%-2% of traditional approach, make the green vegetables head in one day by the salt solution submergence, the water outlet that salts down very soon is to guarantee the quality of salt marsh green vegetables head.The present invention's a jiao at the bottom of the dish pond is provided with drainage trap, the drainage trap bottom land is provided with pump, cell wall is provided with filtering holes, the salt accumulated water that makes the green vegetables head deviate from can enter drainage trap through this filtering holes, be evacuated to the pond face after at the bottom of the gap between hot pickled mustard tube is recycled to the pond by pump, the salt accumulated water is through guaranteeing the uniformity of salt solution degree in the whole dish pond after circulating, therefore in the process of salt marsh, no longer need the layering place Min layers salting again of packing into after the blue or green dish, in the process of salt marsh, can dig dish by digging machine operates, simple to operate, save human cost.
Compared with prior art, the present invention has following beneficial effect: (1), be convenient to mechanized operation, save manually, used personnel have only 1/3rd of traditional approach; Salt marsh cost savings per ton is more than 50%.(2), famished look is good: present golden yellow after the dish maturation, avoid owing to inhomogeneous aberration that forms of the salinity of traditional salt marsh and weak flavor.(3) raciness:, removed excrement stink and Earthy Taste owing to clean before pickled; The fermentation uniform and complete, free from extraneous odour, raciness.(4) salinity unanimity: the dress dish amount in every pond and salt amount unanimity, circulation evenly guarantee the salinity unanimity of salt marsh hot pickled mustard tube, reduce when producing and adjust number of times.
Description of drawings:
Fig. 1 is the plan structure schematic diagram in the embodiment of the invention 1 dish pond.
Fig. 2 is the cutaway view in the embodiment of the invention 1 dish pond.
Fig. 3 is the plan structure schematic diagram in the embodiment of the invention 2 dish ponds.
Mark among the figure: 1-dish pond, the 2-lautertuns, 3-filters hole, 4-pump.
The specific embodiment
The present invention is described in further detail below in conjunction with the specific embodiment.But this should be interpreted as that the scope of the above-mentioned theme of the present invention only limits to following embodiment, allly all belong to scope of the present invention based on the technology that content of the present invention realized.
The dish pond 1 of present embodiment is formed by the armored concrete one-piece casting, and length and width are 4m * 5m * 4m deeply, the pool side 30cm that is above the ground level, pool wall thickness is 20cm, be equipped with 4 thick polyethylene films of one deck around the antiacid cement plaster of pond inwall, pool wall, film side exceeds the about 1m in dish Chi Si limit.One jiao at the bottom of the dish pond is provided with a lautertuns 2, lautertuns 2 is cylindrical bamboo basket, diameter 35cm, lautertuns 2 bottom lands are lower than about 20cm at the bottom of the dish pond, bottom land is provided with stainless steel submersible pump 4, cell wall is provided with a plurality of filtration holes 3, and the outlet of immersible pump 4 is connected with water pipe, and the outlet of this water pipe is opened in the pond face in dish pond.The roof is the tempering roof of 4.5m of being above the ground level, and is convenient to the operation of digging machine and dumper.
The hot pickled mustard tube salt marsh technology of present embodiment may further comprise the steps:
(1), choose fresh, do not have and to rot, not have hollow, do not have black scar, quality is tight, profile is circular, 65 tons on the above green vegetables head of individual weight 150g adopts modern vegetable washing apparatus, and silt, excrement slag are cleaned up;
(2), the slubbing salt marsh: the dish of the green grass or young crops after will cleaning is installed in the dish pond of prior sterilization, adds 2.93 tons of dehydration of salts, be 4.5% of a blue or green dish quality with the quality of salt;
A blue or green salt accumulated water that dish took off hole 3 after filtration enters the lautertuns 2 that dish Chi Jiao is provided with, second day of salt marsh, with pump the salt accumulated water in the lautertuns is evacuated to the pond face, the salt accumulated water that is evacuated to the pond face is at the bottom of the crack is circulated to the pond again along the seam between the green vegetables head, circulate twice every day, the about 30min of each circulation makes dish lake salt water degree uniformity, salt marsh 4 days, getting the salt solution degree is the well-done soft green vegetables head of salt marsh of 5-6 degree;
(3), turn over the pond draining: in the dumper of packing into after with digging machine a green grass or young crops dish being dug out, change another dish pond over to dumper again to prior sterilization, digging machine digs dish on one side, will with pump from another pond replenish slubbing salt marsh liquid on one side, float on the liquid level owing to the dish head when turning over the pond, guarantee that digging machine can dig dish on the surface, improve work efficiency,, treat that the green vegetables head relies on own wt that salt marsh hydraulic pressure is gone out until empty pond is filled, press a whole night, the salt accumulated water that will flow to lautertuns with pump in second day is drained;
(4), change salt envelope pond: dish is colluded flat, add 5.53 tons of salt salt marsh green vegetables heads in the dish pond after turning over the pond draining, be 8.5% of green vegetables head quality with the quality of salt, the salt accumulated water that will flow to lautertuns with pump is evacuated to the pond face, at the bottom of the salt accumulated water that is evacuated to the pond face is recycled to the pond along the gap between the green vegetables head, and an about 3h of circulation two day every day, 2h circulates back two day every day, salt marsh sealed the pond after 4 days, and the salt solution degree uniformity during the envelope pond at the bottom of pond face, the pond is about 11.Feng Chiqian seals lautertuns earlier with pocket, colluding polyethylene film, one deck flower film that two-layer 10-12 silk is thick on the flat dish cover again, and three-layer thin-film is all than the wide about 30-40cm of pool side.On the flower film, press the thick sand of one deck 5-6cm, sealing is treaded on four limits.Be pressed in Chi Kanshang with bamboo clappers around the film.
The lautertuns that is provided with at the bottom of the present embodiment, lautertuns are long column shape stainless (steel) wire, and cell wall is provided with a plurality of filtration holes, and the bottom surface is 35 * 35cm, and the lautertuns bottom land is lower than the about 30cm of dish pond face, and bottom land is provided with stainless steel submersible pump.All the other dish ponds are provided with embodiment 1.
The hot pickled mustard tube salt marsh technology of present embodiment may further comprise the steps:
(1), choose fresh, do not have and to rot, not have hollow, do not have black scar, quality is tight, profile is circular, 70 tons on the above green vegetables head of individual weight 150g adopts modern vegetable washing apparatus, and silt, excrement slag are cleaned up;
(2), the slubbing salt marsh: the dish of the green grass or young crops after will cleaning is installed in the dish pond of prior sterilization, adds 3.85 tons of dehydration of salts, be 5.5% of a blue or green dish quality with the quality of salt;
A blue or green salt accumulated water that dish took off hole after filtration enters the lautertuns that dish Chi Jiao is provided with, second day of salt marsh, with pump the salt accumulated water in the lautertuns is evacuated to the pond face, the salt accumulated water that is evacuated to the pond face is at the bottom of the crack is circulated to the pond again along the seam between the green vegetables head, circulate twice every day, the about 45min of each circulation makes dish lake salt water degree uniformity, salt marsh 4 days, getting the salt solution degree is the well-done soft green vegetables head of salt marsh of 5-6 degree;
(3), turn over the pond draining: in the dumper of packing into after with digging machine a green grass or young crops dish being dug out, change another dish pond over to dumper again to prior sterilization, until empty pond is filled, treat that the green vegetables head relies on own wt that salt marsh hydraulic pressure is gone out, press a whole night, the salt accumulated water that will flow to lautertuns with pump in second day is drained;
(4), change salt envelope pond: dish is colluded flat, add 6.65 tons of salt salt marsh green vegetables heads in the dish pond after turning over the pond draining, be 9.5% of green vegetables head quality with the quality of salt, the salt accumulated water that will flow to lautertuns with pump is evacuated to the pond face, and at the bottom of the salt accumulated water that is evacuated to the pond face was recycled to the pond along the gap between the green vegetables head, 4h circulated two day every day, 2h circulates back 3 day every day, salt marsh sealed the pond after 5 days, and the salt solution degree uniformity during the envelope pond at the bottom of pond face, the pond is about 13.Feng Chiqian seals lautertuns earlier with pocket, colluding polyethylene film, one deck flower film that two-layer 10-12 silk is thick on the flat dish cover again, and three-layer thin-film is all than the wide 30-40cm of pool side.On the flower film, press the thick sand of one deck 5-6cm, sealing is treaded on four limits.Be pressed in Chi Kanshang with bamboo clappers around the film.
Claims (3)
1, a kind of salt marsh technology of hot pickled mustard tube is characterized in that may further comprise the steps:
(1), cleans: the green vegetables head of gathering is cleaned up;
(2), the slubbing salt marsh: the dish of the green grass or young crops after will cleaning is installed in the dish pond, adds dehydration of salt, be the 4.5%-5.5% of a blue or green dish quality with the quality of salt;
A blue or green salt accumulated water that dish took off hole after filtration enters the lautertuns that dish Chi Jiao is provided with, the pump that is provided with at the bottom of the pond is evacuated to the pond face, the salt accumulated water that is evacuated to the pond face is at the bottom of the crack is circulated to the pond again along the seam between the green vegetables head, circulate every day twice, each circulation 30-45min, salt marsh 4-5 days, getting the salt solution degree was the green vegetables head of 5-6 degree;
(3), turn over the pond draining: the green vegetables head behind the slubbing salt marsh is transferred to another dish pond, by lautertuns the salt accumulated water is drained with pump;
(4), change salt envelope pond: in the dish pond after turning over the pond draining with the salt salt marsh, be the 8.5%-9.5% of green vegetables head quality with the quality of salt, the salt accumulated water that will flow to lautertuns with pump is evacuated to the pond face, at the bottom of the salt accumulated water that is evacuated to the pond face is recycled to the pond along the gap between the green vegetables head, the 2-4h that circulates every day, salt marsh 4-5 days envelope ponds.
2. a kind of hot pickled mustard tube salt marsh technology according to claim 1 is characterized in that described turning over is transferred to another dish pond after the use digging machine digs out a green grass or young crops dish in the draining step of pond.
3. claim 1 or 2 described a kind of hot pickled mustard tube salt marsh technologies is characterized in that one jiao is provided with drainage trap at the bottom of the pond, described dish pond, and the drainage trap bottom land is provided with pump, cell wall is provided with the filtration hole.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910302860XA CN101548762B (en) | 2009-06-02 | 2009-06-02 | Pickle curing technology for preserved szechuan pickle |
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| CN200910302860XA CN101548762B (en) | 2009-06-02 | 2009-06-02 | Pickle curing technology for preserved szechuan pickle |
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| CN101548762A true CN101548762A (en) | 2009-10-07 |
| CN101548762B CN101548762B (en) | 2011-09-28 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN101849660A (en) * | 2010-05-11 | 2010-10-06 | 重庆市涪陵榨菜集团股份有限公司 | Mustard tuber production process |
| CN101946885A (en) * | 2010-09-20 | 2011-01-19 | 湖南省十三村食品有限公司 | Hydraulic cellar sealed vegetable fermentation process |
| CN103404816A (en) * | 2013-07-05 | 2013-11-27 | 金寨县山香生态农产品开发有限责任公司 | Small-cellar pickling method of vegetables |
| CN103907865A (en) * | 2014-04-02 | 2014-07-09 | 浙江小二黑食品有限公司 | Novel method for preparing salted vegetables |
| CN103989119A (en) * | 2014-05-28 | 2014-08-20 | 贵州旭阳食品（集团）有限公司 | Bittern pit for salted chili |
| CN104939004A (en) * | 2015-06-29 | 2015-09-30 | 瓮安县金阳农业发展有限公司 | Fermentation method of sedum aizoon L. |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1235503C (en) * | 2002-12-14 | 2006-01-11 | 章传华 | Pickled red beet root and pickling process |
-
2009
- 2009-06-02 CN CN200910302860XA patent/CN101548762B/en not_active Expired - Fee Related
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN101849660A (en) * | 2010-05-11 | 2010-10-06 | 重庆市涪陵榨菜集团股份有限公司 | Mustard tuber production process |
| 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 |
| CN101849660B (en) * | 2010-05-11 | 2012-07-25 | 重庆市涪陵榨菜集团股份有限公司 | Mustard tuber production process |
| CN101946885A (en) * | 2010-09-20 | 2011-01-19 | 湖南省十三村食品有限公司 | Hydraulic cellar sealed vegetable fermentation process |
| CN101946885B (en) * | 2010-09-20 | 2012-08-29 | 湖南省十三村食品有限公司 | Hydraulic cellar sealed vegetable fermentation process |
| CN103404816A (en) * | 2013-07-05 | 2013-11-27 | 金寨县山香生态农产品开发有限责任公司 | Small-cellar pickling method of vegetables |
| CN103907865A (en) * | 2014-04-02 | 2014-07-09 | 浙江小二黑食品有限公司 | Novel method for preparing salted vegetables |
| CN103989119A (en) * | 2014-05-28 | 2014-08-20 | 贵州旭阳食品（集团）有限公司 | Bittern pit for salted chili |
| CN104939004A (en) * | 2015-06-29 | 2015-09-30 | 瓮安县金阳农业发展有限公司 | Fermentation method of sedum aizoon L. |
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| CN101548762B (en) | 2011-09-28 |
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