CN101953453A - Preserving process for black salted turnip - Google Patents

Abstract

The invention discloses a preserving process for black salted turnip. The root of black salted turnip is used as a main raw material. The preserving process comprises the following steps: (1) washing, and drying in the air for dehydration; (2) adding 5-8% of sugar, 4-6% of salt and 1-2% of dry paprika, mixing the materials evenly, loading the mixture into a fermentation tank, and sealing; (3) rolling and shaking the fermentation tank or stirring in the fermentation tank so as to roll black salted turnip blocks, and carrying out submerged preserving, fermenting and after-ripening for 5-8 weeks; and (4) taking out the black salted turnip blocks, shredding, spicing, sterilizing and packaging. The preserved black salt turnip obtained in the invention has the characteristics of high nutrition constituent, less water content, delicateness, fresh, scented and crisp taste, simplified process, environmental protection and health.

Description

A kind of root-mustard pickling process

Technical field:

The present invention relates to a kind of root-mustard pickling process.

Technical background:

Root-mustard is the good dish of going with rice or bread that everybody likes.Root-mustard after pickling is yellowish-brown, and is sweet salty moderate, fragrant and little acid is tender and crisp good to eat, eat something rare, fry eat all can, chopping and pork are fried altogether, its flavor is more beautiful.Slightly little acid so the function that strengthens salivary secretion, appetizing, invigorating the spleen, helps digestion is arranged, is to whet the appetite after being ill, promotes the good merchantable brand of rehabilitation.It contains the trace element of multiple needed by human body such as rich in amino acid, vitamin, cellulose, iron, zinc, calcium, phosphorus, and it is tender and crisp delicious to enter the mouth, the appetizing of promoting the production of body fluid, sauce is aromatic strongly fragrant, and have that the therapeutic method to keep the adverse qi flowing downward helps digestion, the effect of promoting urination and removing dampness, removing toxicity for detumescence.There is the long history of pickling root-mustard in China, because dish head water content height, need in the manufacturing process through squeezing getting rid of moisture, but this process also makes its nutritional labeling lose simultaneously, is of low nutritive value so exist, and yield rate is low, the shortcoming that pungent reduces.

Summary of the invention:

A kind of root-mustard pickling process is a main material with the root in the root-mustard, has added small amounts of sugars and chilli, makes vegetable have suitable pungent and reinforcement ferment strength.

Concrete invention is as follows:

Adopting the root in the root-mustard is main material, and adopts following processing step:

(1) cleaning, air-dry dehydration;

(2) sugaring 5～8%, with salt 4-6%, add that sealing keeps 18-22 ℃ of temperature in the fermentation tank of packing into behind chilli pepper 1～2% mixing;

(3) roll, shake fermentation tank or jar in stir, the dish piece is rolled, flood and salt and the after-ripening of fermenting time 5-8 week down;

(4) take out dish piece, chopping, perfuming, sterilization, packing.

The present invention is flooded the after-ripening that salts down, ferments by fermentation tank with the dish piece and is integrated into a step and finishes, and has both greatly reduced required salinity, has guaranteed that again nutrition do not run off, and the bright delicious and crisp of taste is tender, has also simplified technological process, avoids contaminated environment.

Specific implementation method

Root-mustard cleans, air-dry dehydration, sugaring 5～8%, with salt 4-6%, add sealing in the rolling fermentation tank of packing into behind chilli pepper 1～2% mixing; Roll/shake fermentation tank or jar in stir, the dish piece is rolled in jar, flood and salt and the after-ripening of fermenting time 5-8 week down.Take out the dish piece, chopping, sterilization, packing get finished product.

Beneficial effect:

In sum, the present invention selects root-mustard to be raw material and to adopt unique technology to make, and has simplified technology, has shortened the production cycle, can production department's unique flavor, the vegetable of high-quality, high nutrition.

Claims (1)

1. a root-mustard pickling process is characterized in that with the root in the root-mustard be main material, and adopts following processing step:

(1) cleaning, air-dry dehydration;

(2) sugaring 5～8%, with salt 4～6%, add that sealing keeps 18～22 ℃ of temperature in the fermentation tank of packing into behind chilli pepper 1～2% mixing;

(3) roll, shake fermentation tank or jar in stir, the dish piece is rolled, flood and salt and the after-ripening of fermenting time 5-8 week down;

(4) take out dish piece, chopping, perfuming, sterilization, packing.