CN101849660B - Mustard tuber production process - Google Patents

Mustard tuber production process Download PDF

Info

Publication number
CN101849660B
CN101849660B CN2010101683159A CN201010168315A CN101849660B CN 101849660 B CN101849660 B CN 101849660B CN 2010101683159 A CN2010101683159 A CN 2010101683159A CN 201010168315 A CN201010168315 A CN 201010168315A CN 101849660 B CN101849660 B CN 101849660B
Authority
CN
China
Prior art keywords
salt
green vegetables
pickling
dish
dish silk
Prior art date
Application number
CN2010101683159A
Other languages
Chinese (zh)
Other versions
CN101849660A (en
Inventor
贺云川
何家林
侯尧
Original Assignee
重庆市涪陵榨菜集团股份有限公司
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 重庆市涪陵榨菜集团股份有限公司 filed Critical 重庆市涪陵榨菜集团股份有限公司
Priority to CN2010101683159A priority Critical patent/CN101849660B/en
Publication of CN101849660A publication Critical patent/CN101849660A/en
Application granted granted Critical
Publication of CN101849660B publication Critical patent/CN101849660B/en

Links

Abstract

The invention belongs to the technical field of mustard tuber production processes, and in particular relates to a mustard tuber pickling process. The mustard tuber pickling process of the invention comprises the following steps of washing, adding salt and pickling, taking the mustard tuber out of a tank and shredding the pickled mustard tuber, removing water, adding the salt and encapsulating, fermenting at a low temperature, washing for desalting, removing the water, mixing condiments, packaging and the like. By using the mustard tuber pickling process, complicated working procedures in the conventional production process are changed; and the process procedures are simplified obviously. In the mustard tuber pickling process, a low-salt low-temperature pickling and fermenting process is adopted and only a small amount of water is used for washing and desalting simply in production, so sewage discharge volume is very small, environment is protected, organic matters and fragrant matters in a mustard tuber raw material are preserved maximally and the quality of the mustard tuber is improved at the same time.

Description

A kind of hot pickled mustard tube production technology
Technical field
The invention belongs to the salted vegetable technical field of producing, be specifically related to a kind of production process of hot pickled mustard tube.
Background technology
Hot pickled mustard tube is shown in Fuling, Chinese Sichuan the beginning in 1898; The time claim " Fuling hot pickled mustard tube "; Need man-hour with the milling process moisture in the dish of squeezing out because of adding; So claim in " hot pickled mustard tube ", developed into more than 30 cities and counties in the Sichuan Province, provinces such as Zhejiang, Fujian, Jiangsu, Shanghai, Hunan, Guangxi, Taiwan also have production at present.Hot pickled mustard tube is to do raw material with the green vegetables head, because green vegetables head water content is high, the band bitter taste needs in the manufacturing process through squeezing to get rid of moisture and bitter taste.The traditional manufacturing technique of hot pickled mustard tube comprises: piece is drawn in classification, and---------head salts down, and------two salt down, and---muscle is seen in pruning, and---the shaping classification---is eluriated---squeezing---spice---dress altar---tying---after-ripening---finished product to the airing of string dish to turn over the pond in the undercarriage peeling; Head salted down 4 days; Two salted down 8 days; After-ripening was opened the altar inspection and once (is seen calendar year 2001 China Light Industry Press's publication " salted vegetable production practical technique ") more than 3 months in 30-40 days.
Traditional handicraft exists following shortcoming: process procedure is many, and is long in time limit; Adopt high salt to pickle and form, need use a large amount of flushing with clean water desalinations during production, quantity of wastewater effluent is very big, but also the nutrition of hot pickled mustard tube is seriously run off.
Summary of the invention
The technical problem that the present invention will solve provides a kind of hot pickled mustard tube production technology, to simplify process, reduces sewage discharge, and the protection environment at utmost keeps organic matter and the fragrance matter in the hot pickled mustard tube raw material simultaneously, improves the nutritional labeling and the quality thereof of hot pickled mustard tube.
In order to solve the problems of the technologies described above, a kind of hot pickled mustard tube production technology of the present invention, its concrete steps are following:
(1) cleans: the green vegetables head is cleaned up;
(2) pickle with salt: the hot pickled mustard tube raw material after will cleaning places the dish pond, and the salt that adds hot pickled mustard tube raw material weight 1%~3% was pickled 2~3 days;
(3) play the pond chopping: the green vegetables head after will pickling plays the pond, and chopping is subsequent use;
(4) dewater:, dewater with the dish silk in 70~100 ℃ of heated-air dryings (3) step 2~6 hours;
(5) encapsulate with salt: in the dish silk in (4) step, add salt, the total salinity that makes the dish silk is 3%~7%, seals in pack into then sack or the jar;
(6) low-temperature salting: packaged dish silk put into 6 ℃~8 ℃ low temperature environment low-temperature salting 2~3 months;
(7) spice packing: the dish silk spice packing with (6) step pickled gets product.
Adopt the benefit of above-mentioned technological production technology to be: this production technology has changed in the traditional manufacturing technique three times and various operation such as has pickled; Only carry out pickling for twice getting final product; And simplified the process of pickling for three times, adopted heated-air drying to dewater, simplified process; Practice thrift production site, and saved the time of three squeezings; The salt that traditional processing technology adds is a lot, need use a large amount of water flushing green vegetables head desalinations during production, and quantity of wastewater effluent is very big; Promptly caused waste also to pollute environment, but also it seriously runs off nutrition, and the less salt low-temperature salting technology that the present invention adopted; When producing, only do not need water to wash desalination in a large number, the sewage emissions amount is very little, has practiced thrift cost and has also protected environment; Simultaneously at utmost keep organic matter and the fragrance matter in the hot pickled mustard tube raw material, improved the hot pickled mustard tube quality.
Further, the method for pickling in the described step (2) is the layering layering salting of packing into, and promptly every placement one deck green vegetables head i.e. spreading one deck salt on the green vegetables head.This mode of pickling the spreading salt in the step can make the green vegetables head fully and the salt face mutual connection touch, and use amount that can saving salt can improve the quality of pickling again.
Description of drawings
Below in conjunction with the accompanying drawing and the specific embodiment the present invention is done further detailed explanation:
Fig. 1 is the process chart of brine of pickled mustard tuber technology of the present invention.
The specific embodiment
(1) cleans: the green vegetables head is cleaned up;
(2) pickle with salt: the green vegetables head after will cleaning places the dish pond, and the salt that adds the nose heave amount 1%~3% of green vegetables was pickled 2~3 days;
(3) cutting: the green vegetables head after will pickling plays the pond, and cutting is subsequent use;
(4) dewater:, dewater with the dish silk in 70~100 ℃ of heated-air dryings (3) step 2~6 hours;
(5) encapsulate with salt: in the dish silk in (4) step, add salt, the total salinity that makes the dish silk is 3%~7%, seals in pack into then sack or the jar;
(6) low-temperature salting: packaged dish silk put into 6 ℃~8 ℃ low temperature environment low-temperature salting 2~3 months;
(7) spice packing: the dish silk spice packing with (6) step pickled gets product.
Embodiment 1
(1) cleans: the green vegetables head of gathering is cleaned up;
(2) pickle with salt: the green vegetables head after will cleaning places the dish pond, and every dress one deck green vegetables head i.e. spreading one deck salt on the green vegetables head, fill until Jiang Caichi, and be 1% of the nose heave amount of green vegetables with salt weight, pickled 2 days;
(3) play the pond chopping: the green vegetables head after will pickling plays the pond, and chopping is subsequent use;
(4) dewater:, dewater with the dish silk in 70 ℃ of heated-air dryings (3) step 2 hours;
(5) encapsulate with salt: the dish silk after will dewatering is 3% of dish silk weight with salt with salt weight, seals in the bag of packing into then;
(6) cold fermentation: packaged dish silk put into 6 ℃ low temperature environment cold fermentation 2 months;
(7) spice packing: the dish silk spice packing with (6) step pickled gets product.
Embodiment 2
(1) cleans: the green vegetables head of gathering is cleaned up;
(2) pickle with salt: the green vegetables head after will cleaning places the dish pond, and every dress one deck green vegetables head i.e. spreading one deck salt on the green vegetables head, fill until Jiang Caichi, and be 2% of the nose heave amount of green vegetables with salt weight, pickled 2 days;
(3) play the pond chopping: the green vegetables head after will pickling plays the pond, and chopping is subsequent use;
(4) dewater:, dewater with the dish silk in 70 ℃ of heated-air dryings (3) step 2 hours;
(5) encapsulate with salt: the dish silk after will dewatering is 4% of dish silk weight with salt with salt weight, seals in the bag of packing into then;
(6) cold fermentation: packaged dish silk put into 6 ℃ low temperature environment cold fermentation 2 months;
(7) spice packing: the dish silk spice packing with (6) step pickled gets product.
Embodiment 3
(1) cleans: the green vegetables head of gathering is cleaned up;
(2) pickle with salt: the green vegetables head after will cleaning places the dish pond, and every dress one deck green vegetables head i.e. spreading one deck salt on the green vegetables head, fill until Jiang Caichi, and be 3% of the nose heave amount of green vegetables with salt weight, pickled 2 days;
(3) play the pond chopping: the green vegetables head after will pickling plays the pond, and chopping is subsequent use;
(4) dewater:, dewater with the dish silk in 70 ℃ of heated-air dryings (3) step 2 hours;
(5) encapsulate with salt: the dish silk after will dewatering is 3% of dish silk weight with salt with salt weight, seals in the bag of packing into then;
(6) cold fermentation: packaged dish silk put into 6 ℃ low temperature environment cold fermentation 2 months;
(7) spice packing: the dish silk spice packing with (6) step pickled gets product.
Embodiment 4
(1) cleans: the green vegetables head of gathering is cleaned up;
(2) pickle with salt: the green vegetables head after will cleaning places the dish pond, and every dress one deck green vegetables head i.e. spreading one deck salt on the green vegetables head, fill until Jiang Caichi, and be 1%~3% of the nose heave amount of green vegetables with salt weight, pickled 3 days;
(3) play the pond chopping: the green vegetables head after will pickling plays the pond, and chopping is subsequent use;
(4) dewater:, dewater with the dish silk in 70 ℃ of heated-air dryings (3) step 2 hours;
(5) encapsulate with salt: the dish silk after will dewatering is 5% of dish silk weight with salt with salt weight, seals in the bag of packing into then;
(6) cold fermentation: packaged dish silk put into 6 ℃ low temperature environment cold fermentation 2 months;
(7) spice packing: the dish silk spice packing with (6) step pickled gets product.
Embodiment 5
(1) cleans: the green vegetables head of gathering is cleaned up;
(2) pickle with salt: the green vegetables head after will cleaning places the dish pond, and every dress one deck green vegetables head i.e. spreading one deck salt on the green vegetables head, fill until Jiang Caichi, and be 1%~3% of the nose heave amount of green vegetables with salt weight, pickled 2~3 days;
(3) play the pond chopping: the green vegetables head after will pickling plays the pond, and chopping is subsequent use;
(4) dewater:, dewater with the dish silk in 100 ℃ of heated-air dryings (3) step 2 hours;
(5) encapsulate with salt: the dish silk after will dewatering is 5% of dish silk weight with salt with salt weight, seals in the bag of packing into then;
(6) cold fermentation: packaged dish silk put into 6 ℃ low temperature environment cold fermentation 2 months;
(7) spice packing: the dish silk spice packing with (6) step pickled gets product.
Embodiment 6
(1) cleans: the green vegetables head of gathering is cleaned up;
(2) pickle with salt: the green vegetables head after will cleaning places the dish pond, and every dress one deck green vegetables head i.e. spreading one deck salt on the green vegetables head, fill until Jiang Caichi, and be 1%~3% of the nose heave amount of green vegetables with salt weight, pickled 2~3 days;
(3) play the pond chopping: the green vegetables head after will pickling plays the pond, and chopping is subsequent use;
(4) dewater:, dewater with the dish silk in 100 ℃ of heated-air dryings (3) step 6 hours;
(5) encapsulate with salt: the dish silk after will dewatering is 5% of dish silk weight with salt with salt weight, seals in the bag of packing into then;
(6) cold fermentation: packaged dish silk put into 6 ℃ low temperature environment cold fermentation 2 months;
(7) spice packing: the dish silk spice packing with (6) step pickled gets product.
Embodiment 7
(1) cleans: the green vegetables head of gathering is cleaned up;
(2) pickle with salt: the green vegetables head after will cleaning places the dish pond, and every dress one deck green vegetables head i.e. spreading one deck salt on the green vegetables head, fill until Jiang Caichi, and be 1%~3% of the nose heave amount of green vegetables with salt weight, pickled 2~3 days;
(3) play the pond chopping: the green vegetables head after will pickling plays the pond, and chopping is subsequent use;
(4) dewater:, dewater with the dish silk in 100 ℃ of heated-air dryings (3) step 2~6 hours;
(5) encapsulate with salt: the dish silk after will dewatering is 7% of dish silk weight with salt with salt weight, seals in the bag of packing into then;
(6) cold fermentation: packaged dish silk put into 6 ℃ low temperature environment cold fermentation 2 months;
(7) spice packing: the dish silk spice packing with (6) step pickled gets product.
Embodiment 8
(1) cleans: the green vegetables head of gathering is cleaned up;
(2) pickle with salt: the green vegetables head after will cleaning places the dish pond, and every dress one deck green vegetables head i.e. spreading one deck salt on the green vegetables head, fill until Jiang Caichi, and be 1%~3% of the nose heave amount of green vegetables with salt weight, pickled 2~3 days;
(3) play the pond chopping: the green vegetables head after will pickling plays the pond, and chopping is subsequent use;
(4) dewater:, dewater with the dish silk in 100 ℃ of heated-air dryings (3) step 2~6 hours;
(5) encapsulate with salt: the dish silk after will dewatering is 3%~7% of dish silk weight with salt with salt weight, seals in the bag of packing into then;
(6) cold fermentation: packaged dish silk put into 6 ℃ low temperature environment cold fermentation 2 months;
(7) spice packing: the dish silk spice packing with (6) step pickled gets product.
Embodiment 9
(1) cleans: the green vegetables head of gathering is cleaned up;
(2) pickle with salt: the green vegetables head after will cleaning places the dish pond, and every dress one deck green vegetables head i.e. spreading one deck salt on the green vegetables head, fill until Jiang Caichi, and be 1%~3% of the nose heave amount of green vegetables with salt weight, pickled 2~3 days;
(3) play the pond chopping: the green vegetables head after will pickling plays the pond, and chopping is subsequent use;
(4) dewater:, dewater with the dish silk in 100 ℃ of heated-air dryings (3) step 2~6 hours;
(5) encapsulate with salt: the dish silk after will dewatering is 3%~7% of dish silk weight with salt with salt weight, seals in the bag of packing into then;
(6) cold fermentation: packaged dish silk put into 8 ℃ low temperature environment cold fermentation 2 months;
(7) spice packing: the dish silk spice packing with (6) step pickled gets product.
Embodiment 10
(1) cleans: the green vegetables head of gathering is cleaned up;
(2) pickle with salt: the green vegetables head after will cleaning places the dish pond, and every dress one deck green vegetables head i.e. spreading one deck salt on the green vegetables head, fill until Jiang Caichi, and be 1%~3% of the nose heave amount of green vegetables with salt weight, pickled 2~3 days;
(3) play the pond chopping: the green vegetables head after will pickling plays the pond, and chopping is subsequent use;
(4) dewater:, dewater with the dish silk in 100 ℃ of heated-air dryings (3) step 2~6 hours;
(5) encapsulate with salt: the dish silk after will dewatering is 3%~7% of dish silk weight with salt with salt weight, seals in the bag of packing into then;
(6) cold fermentation: packaged dish silk put into 6~8 ℃ low temperature environment cold fermentation 3 months;
(7) spice packing: the dish silk spice packing with (6) step pickled gets product.
Above-described only is preferred implementation of the present invention; For a person skilled in the art; Under the prerequisite that does not break away from principle of the present invention; Can also make some changes, these also should be regarded as protection scope of the present invention, and these can not influence effect and practical applicability that the present invention implements.

Claims (2)

1. hot pickled mustard tube production technology, its concrete steps are following:
(1) cleans: the green vegetables head is cleaned up;
(2) pickle with salt: the green vegetables head after will cleaning places curing container, and the salt that adds the nose heave amount 1%~3% of green vegetables was pickled 2~3 days;
(3) play the pond chopping: the green vegetables head after will pickling plays the pond, and chopping is subsequent use;
(4) dewater:, dewater with the dish silk in 70~100 ℃ of heated-air dryings (3) step 2~6 hours;
(5) encapsulate with salt: in the dish silk in (4) step, add salt, the total salinity that makes the dish silk is 3%~7%, seals in pack into then sack or the jar;
(6) cold fermentation: packaged dish silk put into 6 ℃~8 ℃ low temperature environment cold fermentation 2~3 months;
(7) spice packing: the dish silk spice packing with (6) step pickled gets product.
2. hot pickled mustard tube production technology as claimed in claim 1 is characterized in that: the method for pickling in the said step (2) is the layering layering salting of packing into, and promptly every placement one deck green vegetables head i.e. spreading one deck salt on the green vegetables head.
CN2010101683159A 2010-05-11 2010-05-11 Mustard tuber production process CN101849660B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2010101683159A CN101849660B (en) 2010-05-11 2010-05-11 Mustard tuber production process

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2010101683159A CN101849660B (en) 2010-05-11 2010-05-11 Mustard tuber production process

Publications (2)

Publication Number Publication Date
CN101849660A CN101849660A (en) 2010-10-06
CN101849660B true CN101849660B (en) 2012-07-25

Family

ID=42801503

Family Applications (1)

Application Number Title Priority Date Filing Date
CN2010101683159A CN101849660B (en) 2010-05-11 2010-05-11 Mustard tuber production process

Country Status (1)

Country Link
CN (1) CN101849660B (en)

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102224919B (en) * 2011-06-13 2013-01-23 叶丰 Sterile ripening method for low-salt pickle
CN103355621A (en) * 2012-04-06 2013-10-23 陈亚平 Processing process of fresh preserved szechuan pickle
CN102894316A (en) * 2012-05-31 2013-01-30 卢修堂 Method for manufacturing high vinegar-content low-salinity microbially-fermented vinegar-soy sauce-pickled vegetable
CN102986831B (en) * 2012-11-28 2015-01-14 重庆市涪陵榨菜集团股份有限公司 Storing and processing technology of hot pickled mustard tuber raw materials
CN102987306A (en) * 2012-11-28 2013-03-27 重庆市涪陵榨菜集团股份有限公司 Secondary fermentation technology of hot pickled mustard tuber
CN103989117A (en) * 2013-02-19 2014-08-20 宜宾市南溪区三江食品有限公司 Method for employing in-situ fermentation technology to produce tuber mustard
CN104172037A (en) * 2014-07-15 2014-12-03 重庆市江津区楼全食品有限责任公司 Processing method of preserved Szechuan pickles
CN104982872A (en) * 2015-06-10 2015-10-21 遵义绿苑食品有限公司 Four-pickling four-squeezing technology for hot pickled tuber mustard
CN106974232B (en) * 2016-01-19 2020-12-01 自贡市泰福农副产品加工厂 Pickled cabbage and pickling method thereof
CN106072211A (en) * 2016-07-11 2016-11-09 叙永皇源农业有限责任公司 Fermentation technique is hidden in a kind of mountain vegetables hole adding Chinese herbal medicine
CN106798281A (en) * 2017-01-17 2017-06-06 重庆市曾巧食品有限公司 A kind of production technology for pickling hot pickled mustard tube
CN106983109A (en) * 2017-03-17 2017-07-28 重庆丰都三和实业有限公司 Hot pickled mustard tube pit fermentation process

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1219365A (en) * 1998-11-06 1999-06-16 西南农业大学 One-step method for production of hot-pickled mustard tuber
CN1454509A (en) * 2003-04-21 2003-11-12 章传华 Hot pickled mustard tuber pickling process
CN101548762A (en) * 2009-06-02 2009-10-07 四川省惠通食业有限责任公司 Pickle curing technology for preserved szechuan pickle
CN101669609A (en) * 2009-09-25 2010-03-17 重庆市涪陵辣妹子集团有限公司 Process for producing pickled mustard tuber by low-salt fermentation

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1219365A (en) * 1998-11-06 1999-06-16 西南农业大学 One-step method for production of hot-pickled mustard tuber
CN1454509A (en) * 2003-04-21 2003-11-12 章传华 Hot pickled mustard tuber pickling process
CN101548762A (en) * 2009-06-02 2009-10-07 四川省惠通食业有限责任公司 Pickle curing technology for preserved szechuan pickle
CN101669609A (en) * 2009-09-25 2010-03-17 重庆市涪陵辣妹子集团有限公司 Process for producing pickled mustard tuber by low-salt fermentation

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
沈国华等.榨菜的低盐化技术.《食品科学》.1992,(第9期),37-41. *

Also Published As

Publication number Publication date
CN101849660A (en) 2010-10-06

Similar Documents

Publication Publication Date Title
CN102613516B (en) Method for pickling jerusalem artichokes
CN104388208A (en) Method for preparing pesticide-removing fruit and vegetable cleaning agent based on shell powder
CN102511622B (en) Salty and sweet olive preserves and production method thereof
CN100393239C (en) Vacuum penetration processing method and apparatus
CN1279840C (en) Production method for dried radish with plum taste
CN102266029B (en) Production method of salted and pickled vegetables
CN105316202A (en) Brewing process of vinegar with ingredients of forsythia flowers and purple sweet potatoes
CN102669248B (en) Preparation process and sterilization method for instant flavor fish
CN102805168B (en) Marine plant tea and preparation method thereof
CN101366534B (en) Environment-friendly type quick salted egg bloating process and apparatus thereof
CN103393025B (en) Method for producing apple crisp chips by differential pressure puffing process
CN102246932A (en) Yellow peach can and preparation method thereof
CN1297211C (en) Production method of plum juice infused radish
CN204104759U (en) A kind of pomegranate full fruit process equipment
CN103053984B (en) Kelp seasoning wine and preparation method thereof
CN103844234A (en) Preparation method of lotus root pickled vegetable
CN101554218B (en) Pickling method of fresh tea leaves
CN1663461A (en) Method for producing low-salinity seasoning air-drying Wuchang fish
CN106105848A (en) A kind of Fructus Vitis viniferae plantation substrate
CN101914075B (en) Method for extracting fucoxanthin from brown algae
CN102125083A (en) Processing method for performing vacuum freeze drying on apple
CN106509579B (en) A kind of preparation method of black nightshade fruit product
CN103503973A (en) Low-salt preserved fish and preparation method thereof
CN103404913A (en) Drunken tilapia snack food and processing method thereof
CN101791032B (en) Manufacturing method of crystal grapefruit

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