CN104431905A - Method for pickling kohlrabies - Google Patents
Method for pickling kohlrabies Download PDFInfo
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- CN104431905A CN104431905A CN201410768431.2A CN201410768431A CN104431905A CN 104431905 A CN104431905 A CN 104431905A CN 201410768431 A CN201410768431 A CN 201410768431A CN 104431905 A CN104431905 A CN 104431905A
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- Prior art keywords
- root
- mustard
- pickling
- pickle
- basin
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- 238000005554 pickling Methods 0.000 title claims abstract description 53
- 238000000034 method Methods 0.000 title claims abstract description 22
- 244000304217 Brassica oleracea var. gongylodes Species 0.000 title abstract 11
- 239000000463 material Substances 0.000 claims abstract description 38
- 235000021110 pickles Nutrition 0.000 claims abstract description 33
- 235000013373 food additive Nutrition 0.000 claims abstract description 29
- 239000002778 food additive Substances 0.000 claims abstract description 29
- 239000012266 salt solution Substances 0.000 claims abstract description 29
- 230000001954 sterilising effect Effects 0.000 claims abstract description 20
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 16
- 238000004806 packaging method and process Methods 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 238000005520 cutting process Methods 0.000 claims abstract description 10
- 241001475783 Brassica juncea subsp. napiformis Species 0.000 claims description 168
- 235000014700 Brassica juncea var napiformis Nutrition 0.000 claims description 168
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 36
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 24
- 240000002853 Nelumbo nucifera Species 0.000 claims description 18
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 18
- 238000009938 salting Methods 0.000 claims description 16
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 238000009461 vacuum packaging Methods 0.000 claims description 13
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 12
- 235000002566 Capsicum Nutrition 0.000 claims description 12
- 235000005979 Citrus limon Nutrition 0.000 claims description 12
- 244000131522 Citrus pyriformis Species 0.000 claims description 12
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-araboascorbic acid Natural products OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 12
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 12
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 12
- 235000010350 erythorbic acid Nutrition 0.000 claims description 12
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 12
- 235000010241 potassium sorbate Nutrition 0.000 claims description 12
- 239000004302 potassium sorbate Substances 0.000 claims description 12
- 229940069338 potassium sorbate Drugs 0.000 claims description 12
- 229910052708 sodium Inorganic materials 0.000 claims description 12
- 239000011734 sodium Substances 0.000 claims description 12
- 229940073490 sodium glutamate Drugs 0.000 claims description 12
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000004140 cleaning Methods 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 8
- 230000018044 dehydration Effects 0.000 claims description 7
- 238000006297 dehydration reaction Methods 0.000 claims description 7
- 240000008574 Capsicum frutescens Species 0.000 claims description 6
- 239000006002 Pepper Substances 0.000 claims description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims description 6
- 235000017804 Piper guineense Nutrition 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 6
- 239000012267 brine Substances 0.000 claims description 6
- 239000001390 capsicum minimum Substances 0.000 claims description 6
- 238000006243 chemical reaction Methods 0.000 claims description 6
- 239000011435 rock Substances 0.000 claims description 6
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- 239000011265 semifinished product Substances 0.000 claims description 2
- 238000009423 ventilation Methods 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims 1
- 238000007605 air drying Methods 0.000 abstract 2
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 8
- 230000002950 deficient Effects 0.000 description 8
- 241000722363 Piper Species 0.000 description 5
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 4
- 238000005538 encapsulation Methods 0.000 description 4
- 206010016766 flatulence Diseases 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 229940055726 pantothenic acid Drugs 0.000 description 4
- 235000019161 pantothenic acid Nutrition 0.000 description 4
- 239000011713 pantothenic acid Substances 0.000 description 4
- 238000005057 refrigeration Methods 0.000 description 4
- 244000178993 Brassica juncea Species 0.000 description 3
- 235000005855 Brassica juncea var. subintegrifolia Nutrition 0.000 description 3
- 241000219198 Brassica Species 0.000 description 2
- 235000003351 Brassica cretica Nutrition 0.000 description 2
- 235000003343 Brassica rupestris Nutrition 0.000 description 2
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000010460 mustard Nutrition 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 1
- 235000003228 Lactuca sativa Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a method for pickling kohlrabies. The method disclosed by the invention mainly comprises the following steps: a, air drying and dehydrating; b, pre-pickling; c, elutriating and cutting; d, seasoning and pickling; and e, packaging: after air drying and dehydrating the kohlrabies, putting the kohlrabies into a pickling tank, adding salt and brown sugar, wherein the weight of salt is 8.5-9.5% of the total weight of the kohlrabies; and the weight of brown sugar is 0.5-1% of the total weight of the kohlrabies, adding a salt solution with the mass concentration of 4-6% till the kohlrabies are flooded, and pre-pickling for 10-20 days; then, elutriating and cutting, pickling by adding auxiliary materials after elutriating and cutting, adding a food additive to finally pickle after 24-48 h, packaging in vacuum after pickling, and sterilizing to obtain the kohlrabies. According to the method for pickling the kohlrabies, disclosed by the invention, the kohlrabies are pre-pickled by using salt and then pickled again by using seasoners; and in addition, after being pickled for many times, the kohlrabies are more tasty and better in mouth feel.
Description
Technical field
The invention belongs to a kind of method for salting of food, be specifically related to a kind of method for salting of root-mustard.
Background technology
Leaf mustard is divided into leaf mustard, Stem lettuce and root-mustard, and root-mustard is exactly the one in leaf mustard, belongs to root-mustard.Root-mustard quality is tight, and moisture is few, and fiber is many, because it has strong mustard pungent, therefore can not directly eat, and usually needs through pickling, removing mustard pungent, i.e. edible.In a lot of place, root-mustard is made into cure foods, very popular.
At present, pickling of root-mustard adopts traditional technique to pickle substantially, i.e. airing, high salt are pickled, material loading seasoning, packaging sterilization, this kind of method for salting, production cycle is long, root-mustard is easily subject to the impact of Changes in weather and moldy metamorphism, and the condiment of seasoning when making is difficult to immerse in root-mustard, causes the taste of root-mustard not good.
Summary of the invention
The object of the invention is to: for the deficiency existed in the root-mustard method for salting of prior art, provide a kind of method for salting of root-mustard, with short production cycle, good product quality, and the root-mustard produced is more tasty.
To achieve these goals, the technical solution used in the present invention is:
A method for salting for root-mustard, comprises the following steps:
A, air-dry dehydration: by root-mustard at ventilation airing 12-15 days;
B, to pickle in advance: after the root-mustard salt solution cleaning after air-dry, put into pickling pool, and add the salt of the 8.5%-9.5% of root-mustard gross weight and the brown sugar of 0.5%-1%, add the saline solution that mass concentration is 4%-6% again, until flood root-mustard, pickle 10-20 days;
C, eluriate and cut shape: the root-mustard after pickling in advance is separated with salt solution, cleans, be then cut into thread, sheet, graininess or fan shape leaf lotus root connects shape;
D, seasoning are pickled: root-mustard is cut shape and is placed in basin, and drop into auxiliary material according to the percentage of root-mustard gross weight, described auxiliary material comprises: the pepper of the white sugar of the rock sugar of 3%-5%, the brown sugar of 4.5%-5.5%, 4.5%-5.5%, the capsicum of 4.5%-5.5%, the Chinese prickly ash of 0.35%-0.45% and 0.04%-0.06%, after stirring, pickle 24-48 hour; Then the basin that falls turns over dish, and the percentage input food additive of gross weight according to root-mustard and auxiliary material, food additives mix with root-mustard juice, described food additives comprise: the lemon yellow 60 of the potassium sorbate of 0.03%-0.05%, the D-araboascorbic acid sodium of 0.02%-0.05%, 0.0004%-0.01%, the citric acid of 0.05%-0.1% and the sodium glutamate of 0.1%-0.3%, the root-mustard juice being mixed into food additives mixes with root-mustard again, after mixing, again pickle 24-48 hour;
E, packaging: the root-mustard after seasoning being pickled carries out vacuum packaging, puts in storage after sterilization.
Preferably, pickling pool is connected with automatic cycle water system, is pickling beginning in advance after 3 days, adopts the salt solution of automatically recycled water system conversion pickling pool, controls the brine quality concentration in pickling pool at 7%-10%.
Preferably, the root-mustard after having pickled in advance drains salt solution, carries out vacuum packaging, preserves under packaged root-mustard semi-finished product are put into the environment of 0-9 DEG C, for subsequent use.
Preferably, pickle in 24-48 hours period adding food additives, need the 1-2 of falling basin time.
Preferably, when adding food additives, first potassium sorbate, D-araboascorbic acid sodium, lemon yellow 60 and sodium glutamate are mixed with root-mustard juice, after dissolving completely, then add citric acid and stir, finally juice is mixed with root-mustard, after mixing, pickle 24-48 hour.
Preferably, root-mustard is cut into fan shape leaf lotus root and connects shape, when adding auxiliary material, needing each fan shape leaf to carry out material loading, after material loading completes, root-mustard being reduced into the state of cutting between shape, then by the stub end of root-mustard towards basin limit, little head end, towards basin center, is placed in the form of a ring, after cover lid, leave standstill, pickle 24-48 hour.
Owing to have employed technique scheme, the invention has the beneficial effects as follows:
The method for salting of a kind of root-mustard of the present invention, mainly comprise air-dry dehydration, pickle in advance, eluriate cut shape, seasoning is pickled, pack, root-mustard is pickled in advance with salt respectively, then by pickling again with after flavoring, the taste of flavoring can be good at immersing in root-mustard, makes root-mustard better tasty; In order to shorten the production cycle further, the root-mustard after pickling in advance can carry out vacuum packaging, preserves under cryogenic conditions, for subsequent use, effectively can shorten the production cycle.
Detailed description of the invention
The method for salting of root-mustard of the present invention, the root-mustard that wherein fan shape leaf lotus root connects shape refers to the incision be divided into two from length direction by root-mustard, then cutter is descended along its length to the section position of cutting, again root-mustard is divided into the fan-shaped flap of a piece a piece, but incomplete cut-off, form state separated but still in each other's thoughts between each fan shape leaf, thus formation fan shape leaf lotus root connects shape.Below in conjunction with specific embodiment, concrete method for salting of setting forth root-mustard.
Embodiment 1
A, air-dry dehydration: naturally exposed to the weather at draughty air-dry frame by fresh root mustard, airing 12 days, notes not drenching with rain, prevents from going bad.General every double centner fresh root mustard dries to 31 kilograms for best.
B, to pickle in advance: the root-mustard after undercarriage is carried out selection cleaning.Again choose mildew and rot, blue or green sheetmetal, size is defective, shape strange etc. defective root-mustard.Put into pickling pool after qualified root-mustard salt solution cleaning, and add the salt of 8.5% of root-mustard gross weight and the brown sugar of 0.5%, then add the saline solution that mass concentration is 4%, until flood root-mustard, pickle 10 days.Pickling pool is connected with automatic cycle water system, is pickling beginning in advance after 3 days, adopts the salt solution of automatically recycled water system conversion pickling pool, controls the brine quality concentration in pickling pool 7%.
Root-mustard after pickling in advance carries out vacuum packaging after draining salt solution, and vacuum-packed pressure is 0.06MPa, and the refrigerator putting into 0 DEG C after packaging is preserved, for subsequent use.
C, eluriate and cut shape: the root-mustard after pickling in advance can be separated with salt solution, clean, be then cut into thread, sheet, graininess or fan shape leaf lotus root connects shape.
Also can take out the root-mustard of encapsulation refrigeration from refrigerator, use cutter detachment, and throw away flatulence, gas leakage, pantothenic acid, mouldy root-mustard, salt solution is separated with root-mustard, and eluriate clean, be cut into thread, sheet, graininess or fan shape leaf lotus root connects shape.
D, seasoning are pickled: cut the root-mustard after shape by engagement, and drop into auxiliary material according to the percentage of root-mustard gross weight, described auxiliary material comprises: the rock sugar of 4%, the brown sugar of 5%, 5% white sugar, the capsicum of 5%, the Chinese prickly ash of 0.4% and 0.05% pepper, after mixing, pickle 24 hours, then the basin that falls turns over dish, and the percentage input food additive of gross weight according to root-mustard and auxiliary material, food additives mix with root-mustard juice, described food additives comprise: the potassium sorbate of 0.05%, the D-araboascorbic acid sodium of 0.02%, the lemon yellow 60 of 0.002%, the citric acid of 0.08% and the sodium glutamate of 0.2%, when adding food additives, first by potassium sorbate, D-araboascorbic acid sodium, lemon yellow 60 and sodium glutamate mix with root-mustard juice, after dissolving completely, add citric acid again to stir, finally juice is mixed with root-mustard, after mixing, again pickle 24 hours, period can fall basin 1 time.The described basin that falls refers to, root-mustard is pickled by a basin splendid attire, is then placed on top by another basin, and upset, makes the root-mustard in basin translate in another basin.Such root-mustard juice that can be conducive to flavoring immerses in root-mustard completely.
Root-mustard is cut into fan shape leaf lotus root and connects shape, when adding auxiliary material, needs each fan shape leaf to carry out material loading, after material loading completes, root-mustard is reduced into the state of cutting between shape, then by the stub end of root-mustard towards basin limit, little head end, towards basin center, is placed in the form of a ring.
E, packaging: the root-mustard after seasoning being pickled carries out vacuum packaging, puts in storage after sterilization, sterilization adopts pasteurize mode, and sterilization temperature is 95 DEG C, and sterilizing time is 25min.
Embodiment 2
A, air-dry dehydration: naturally exposed to the weather at draughty air-dry frame by fresh root mustard, airing 15 days, notes not drenching with rain, prevents from going bad.General every double centner fresh root mustard dries to 32 kilograms for best.
B, to pickle in advance: the root-mustard after undercarriage is carried out selection cleaning.Again choose mildew and rot, blue or green sheetmetal, size is defective, shape strange etc. defective root-mustard.Put into pickling pool after qualified root-mustard salt solution cleaning, and add the salt of 9% of root-mustard gross weight and the brown sugar of 0.5%, then add the saline solution that mass concentration is 5%, until flood root-mustard, pickle 15 days.Pickling pool is connected with automatic cycle water system, is pickling beginning in advance after 3 days, adopts the salt solution of automatically recycled water system conversion pickling pool, controls the brine quality concentration in pickling pool 10%.
Root-mustard after pickling in advance carries out vacuum packaging after draining salt solution, and vacuum-packed pressure is 0.08MPa, and the refrigerator putting into 7 DEG C after packaging is preserved, for subsequent use.
C, eluriate and cut shape: the root-mustard after pickling in advance can be separated with salt solution, clean, be then cut into thread, sheet, graininess or fan shape leaf lotus root connects shape.
Also can take out the root-mustard of encapsulation refrigeration from refrigerator, use cutter detachment, and throw away flatulence, gas leakage, pantothenic acid, mouldy root-mustard, salt solution is separated with root-mustard, and eluriate clean, be cut into thread, sheet, graininess or fan shape leaf lotus root connects shape.
D, seasoning are pickled: cut the root-mustard after shape by engagement, and drop into auxiliary material according to the percentage of root-mustard gross weight, described auxiliary material comprises: the rock sugar of 5%, the brown sugar of 4.5%, 5.5% white sugar, the capsicum of 4.5%, the Chinese prickly ash of 0.35% and 0.04% pepper, after mixing, pickle 30 hours, then the basin that falls turns over dish, and the percentage input food additive of gross weight according to root-mustard and auxiliary material, food additives mix with root-mustard juice, described food additives comprise: the potassium sorbate of 0.03%, the D-araboascorbic acid sodium of 0.05%, the lemon yellow 60 of 0.0004%, the citric acid of 0.05% and the sodium glutamate of 0.3%, when adding food additives, first by potassium sorbate, D-araboascorbic acid sodium, lemon yellow 60 and sodium glutamate mix with root-mustard juice, after dissolving completely, add citric acid again to stir, finally juice is mixed with root-mustard, after mixing, again pickle 48 hours, period can fall basin 2 times.The described basin that falls refers to, root-mustard is pickled by a basin splendid attire, is then placed on top by another basin, and upset, makes the root-mustard in basin translate in another basin.Such root-mustard juice that can be conducive to flavoring immerses in root-mustard completely.
Root-mustard is cut into fan shape leaf lotus root and connects shape, when adding auxiliary material, needs each fan shape leaf to carry out material loading, after material loading completes, root-mustard is reduced into the state of cutting between shape, then by the stub end of root-mustard towards basin limit, little head end, towards basin center, is placed in the form of a ring.
E, packaging: the root-mustard after seasoning being pickled carries out vacuum packaging, puts in storage after sterilization, sterilization adopts pasteurize mode, and sterilization temperature is 95 DEG C, and sterilizing time is 25min.
Embodiment 3
A, air-dry dehydration: naturally exposed to the weather at draughty air-dry frame by fresh root mustard, airing 13 days, notes not drenching with rain, prevents from going bad.General every double centner fresh root mustard dries to 31 kilograms for best.
B, to pickle in advance: the root-mustard after undercarriage is carried out selection cleaning.Again choose mildew and rot, blue or green sheetmetal, size is defective, shape strange etc. defective root-mustard.Put into pickling pool after qualified root-mustard salt solution cleaning, and add the salt of 9.5% of root-mustard gross weight and the brown sugar of 1%, then add the saline solution that mass concentration is 6%, until flood root-mustard, pickle 20 days.Pickling pool is connected with automatic cycle water system, is pickling beginning in advance after 3 days, adopts the salt solution of automatically recycled water system conversion pickling pool, controls the brine quality concentration in pickling pool 8%.
Root-mustard after pickling in advance carries out vacuum packaging after draining salt solution, and vacuum-packed pressure is 0.07MPa, and the refrigerator putting into 9 DEG C after packaging is preserved, for subsequent use.
C, eluriate and cut shape: the root-mustard after pickling in advance can be separated with salt solution, clean, be then cut into thread, sheet, graininess or fan shape leaf lotus root connects shape.
Also can take out the root-mustard of encapsulation refrigeration from refrigerator, use cutter detachment, and throw away flatulence, gas leakage, pantothenic acid, mouldy root-mustard, salt solution is separated with root-mustard, and eluriate clean, be cut into thread, sheet, graininess or fan shape leaf lotus root connects shape.
D, seasoning are pickled: cut the root-mustard after shape by engagement, and drop into auxiliary material according to the percentage of root-mustard gross weight, described auxiliary material comprises: the rock sugar of 3%, the brown sugar of 5.5%, 4.5% white sugar, the capsicum of 5.5%, the Chinese prickly ash of 0.45% and 0.06% pepper, after mixing, pickle 48 hours, then the basin that falls turns over dish, and the percentage input food additive of gross weight according to root-mustard and auxiliary material, food additives mix with root-mustard juice, described food additives comprise: the potassium sorbate of 0.04%, the D-araboascorbic acid sodium of 0.03%, the lemon yellow 60 of 0.01%, the citric acid of 0.1% and the sodium glutamate of 0.1%, when adding food additives, first by potassium sorbate, D-araboascorbic acid sodium, lemon yellow 60 and sodium glutamate mix with root-mustard juice, after dissolving completely, add citric acid again to stir, finally juice is mixed with root-mustard, after mixing, again pickle 30 hours, period can fall basin 1 time.The described basin that falls refers to, root-mustard is pickled by a basin splendid attire, is then placed on top by another basin, and upset, makes the root-mustard in basin translate in another basin.Such root-mustard juice that can be conducive to flavoring immerses in root-mustard completely.
Root-mustard is cut into fan shape leaf lotus root and connects shape, when adding auxiliary material, needs each fan shape leaf to carry out material loading, after material loading completes, root-mustard is reduced into the state of cutting between shape, then by the stub end of root-mustard towards basin limit, little head end, towards basin center, is placed in the form of a ring.
E, packaging: the root-mustard after seasoning being pickled carries out vacuum packaging, puts in storage after sterilization, sterilization adopts pasteurize mode, and sterilization temperature is 95 DEG C, and sterilizing time is 25min.
Embodiment 4
A, air-dry dehydration: naturally exposed to the weather at draughty air-dry frame by fresh root mustard, airing 14 days, notes not drenching with rain, prevents from going bad.General every double centner fresh root mustard dries to 31.5 kilograms for best.
B, to pickle in advance: the root-mustard after undercarriage is carried out selection cleaning.Again choose mildew and rot, blue or green sheetmetal, size is defective, shape strange etc. defective root-mustard.Put into pickling pool after qualified root-mustard salt solution cleaning, and add the salt of 9.2% of root-mustard gross weight and the brown sugar of 0.7%, then add the saline solution that mass concentration is 5%, until flood root-mustard, pickle 17 days.Pickling pool is connected with automatic cycle water system, is pickling beginning in advance after 3 days, adopts the salt solution of automatically recycled water system conversion pickling pool, controls the brine quality concentration in pickling pool 9%.
Root-mustard after pickling in advance carries out vacuum packaging after draining salt solution, and vacuum-packed pressure is 0.06MPa, and the refrigerator putting into 3 DEG C after packaging is preserved, for subsequent use.
C, eluriate and cut shape: the root-mustard after pickling in advance can be separated with salt solution, clean, be then cut into thread, sheet, graininess or fan shape leaf lotus root connects shape.
Also can take out the root-mustard of encapsulation refrigeration from refrigerator, use cutter detachment, and throw away flatulence, gas leakage, pantothenic acid, mouldy root-mustard, salt solution is separated with root-mustard, and eluriate clean, be cut into thread, sheet, graininess or fan shape leaf lotus root connects shape.
D, seasoning are pickled: cut the root-mustard after shape by engagement, and drop into auxiliary material according to the percentage of root-mustard gross weight, described auxiliary material comprises: the rock sugar of 4%, the brown sugar of 5%, 5% white sugar, the capsicum of 5.5%, the Chinese prickly ash of 0.42% and 0.05% pepper, after mixing, pickle 24 hours, then the basin that falls turns over dish, and the percentage input food additive of gross weight according to root-mustard and auxiliary material, food additives mix with root-mustard juice, described food additives comprise: the potassium sorbate of 0.05%, the D-araboascorbic acid sodium of 0.04%, the lemon yellow 60 of 0.005%, the citric acid of 0.07% and the sodium glutamate of 0.2%, when adding food additives, first by potassium sorbate, D-araboascorbic acid sodium, lemon yellow 60 and sodium glutamate mix with root-mustard juice, after dissolving completely, add citric acid again to stir, finally juice is mixed with root-mustard, after mixing, again pickle 24 hours, period can fall basin 2 times.The described basin that falls refers to, root-mustard is pickled by a basin splendid attire, is then placed on top by another basin, and upset, makes the root-mustard in basin translate in another basin.Such root-mustard juice that can be conducive to flavoring immerses in root-mustard completely.
Root-mustard is cut into fan shape leaf lotus root and connects shape, when adding auxiliary material, needs each fan shape leaf to carry out material loading, after material loading completes, root-mustard is reduced into the state of cutting between shape, then by the stub end of root-mustard towards basin limit, little head end, towards basin center, is placed in the form of a ring.
E, packaging: the root-mustard after seasoning being pickled carries out vacuum packaging, puts in storage after sterilization, sterilization adopts pasteurize mode, and sterilization temperature is 95 DEG C, and sterilizing time is 25min.
Claims (6)
1. a method for salting for root-mustard, is characterized in that, comprises the following steps:
A, air-dry dehydration: by root-mustard at ventilation airing 12-15 days;
B, to pickle in advance: after the root-mustard salt solution cleaning after air-dry, put into pickling pool, and add the salt of the 8.5%-9.5% of root-mustard gross weight and the brown sugar of 0.5%-1%, add the saline solution that mass concentration is 4%-6% again, until flood root-mustard, pickle 10-20 days;
C, eluriate and cut shape: the root-mustard after pickling in advance is separated with salt solution, cleans, be then cut into thread, sheet, graininess or fan shape leaf lotus root connects shape;
D, seasoning are pickled: root-mustard is cut shape and is placed in basin, and drop into auxiliary material according to the percentage of root-mustard gross weight, described auxiliary material comprises: the pepper of the white sugar of the rock sugar of 3%-5%, the brown sugar of 4.5%-5.5%, 4.5%-5.5%, the capsicum of 4.5%-5.5%, the Chinese prickly ash of 0.35%-0.45% and 0.04%-0.06%, after stirring, pickle 24-48 hour; Then the basin that falls turns over dish, and the percentage input food additive of gross weight according to root-mustard and auxiliary material, food additives mix with root-mustard juice, described food additives comprise: the lemon yellow 60 of the potassium sorbate of 0.03%-0.05%, the D-araboascorbic acid sodium of 0.02%-0.05%, 0.0004%-0.01%, the citric acid of 0.05%-0.1% and the sodium glutamate of 0.1%-0.3%, the root-mustard juice being mixed into food additives mixes with root-mustard again, after mixing, again pickle 24-48 hour;
E, packaging: the root-mustard after seasoning being pickled carries out vacuum packaging, puts in storage after sterilization.
2. method for salting according to claim 1, it is characterized in that, pickling pool is connected with automatic cycle water system, is pickling beginning in advance after 3 days, adopt the salt solution of automatically recycled water system conversion pickling pool, the brine quality concentration in pickling pool is controlled at 7%-10%.
3. method for salting according to claim 1, is characterized in that, the root-mustard after having pickled in advance drains salt solution, carries out vacuum packaging, preserves under packaged root-mustard semi-finished product are put into the environment of 0-9 DEG C, for subsequent use.
4. method for salting according to claim 1, is characterized in that, pickles in 24-48 hours period adding food additives, needs the 1-2 of falling basin time.
5. method for salting according to claim 1, it is characterized in that, when adding food additives, first potassium sorbate, D-araboascorbic acid sodium, lemon yellow 60 and sodium glutamate are mixed with root-mustard juice, after dissolving completely, then add citric acid and stir, finally juice is mixed with root-mustard, after mixing, pickle 24-48 hour.
6. method for salting according to claim 1, it is characterized in that, root-mustard is cut into fan shape leaf lotus root and connects shape, when adding auxiliary material, each fan shape leaf is needed to carry out material loading, after material loading completes, root-mustard is reduced into the state of cutting between shape, then by the stub end of root-mustard towards basin limit, little head end is towards basin center, place in the form of a ring, after cover lid, leave standstill, pickle 24-48 hour.
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Application publication date: 20150325 |