CN106722556A - A kind of method for salting of root-mustard - Google Patents
A kind of method for salting of root-mustard Download PDFInfo
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- CN106722556A CN106722556A CN201611142034.XA CN201611142034A CN106722556A CN 106722556 A CN106722556 A CN 106722556A CN 201611142034 A CN201611142034 A CN 201611142034A CN 106722556 A CN106722556 A CN 106722556A
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- mustard
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- 241001475783 Brassica juncea subsp. napiformis Species 0.000 title claims abstract description 69
- 235000014700 Brassica juncea var napiformis Nutrition 0.000 title claims abstract description 69
- 238000000034 method Methods 0.000 title claims abstract description 16
- 238000009938 salting Methods 0.000 title claims abstract description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 20
- 238000005554 pickling Methods 0.000 claims abstract description 11
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 10
- 235000021110 pickles Nutrition 0.000 claims abstract description 7
- 238000011033 desalting Methods 0.000 claims abstract description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims description 16
- 150000003839 salts Chemical class 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 239000012530 fluid Substances 0.000 claims description 6
- 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 5
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 5
- 239000007864 aqueous solution Substances 0.000 claims description 5
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 5
- 239000000920 calcium hydroxide Substances 0.000 claims description 5
- 229910001861 calcium hydroxide Inorganic materials 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 5
- 239000011734 sodium Substances 0.000 claims description 5
- 229910052708 sodium Inorganic materials 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 4
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 4
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 4
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 4
- 244000203593 Piper nigrum Species 0.000 claims description 4
- 235000008184 Piper nigrum Nutrition 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 241000949456 Zanthoxylum Species 0.000 claims description 4
- 235000013614 black pepper Nutrition 0.000 claims description 4
- 239000001110 calcium chloride Substances 0.000 claims description 4
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 230000018044 dehydration Effects 0.000 claims description 4
- 238000006297 dehydration reaction Methods 0.000 claims description 4
- 201000010099 disease Diseases 0.000 claims description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 4
- 235000021552 granulated sugar Nutrition 0.000 claims description 4
- 229940010454 licorice Drugs 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 239000001931 piper nigrum l. white Substances 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- WIGIZIANZCJQQY-UHFFFAOYSA-N 4-ethyl-3-methyl-N-[2-[4-[[[(4-methylcyclohexyl)amino]-oxomethyl]sulfamoyl]phenyl]ethyl]-5-oxo-2H-pyrrole-1-carboxamide Chemical compound O=C1C(CC)=C(C)CN1C(=O)NCCC1=CC=C(S(=O)(=O)NC(=O)NC2CCC(C)CC2)C=C1 WIGIZIANZCJQQY-UHFFFAOYSA-N 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- 239000011782 vitamin Substances 0.000 claims description 2
- 240000004670 Glycyrrhiza echinata Species 0.000 claims 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000019600 saltiness Nutrition 0.000 abstract description 2
- 235000013311 vegetables Nutrition 0.000 abstract description 2
- 238000007789 sealing Methods 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 4
- 244000178993 Brassica juncea Species 0.000 description 3
- 235000005855 Brassica juncea var. subintegrifolia Nutrition 0.000 description 3
- 241000202807 Glycyrrhiza Species 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 229910002651 NO3 Inorganic materials 0.000 description 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- 108090000913 Nitrate Reductases Proteins 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-N Nitrous acid Chemical compound ON=O IOVCWXUNBOPUCH-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 241000191967 Staphylococcus aureus Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical group ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000035772 mutation Effects 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000005482 strain hardening Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of method for salting of root-mustard, using green vegetables root-mustard, through Feedstock treating, pre-process, pickle, the technique such as sealing, desalting and dewatering, seasoning after nitrogen charging, produce a kind of root-mustard.Root-mustard that the present invention is made is crispy and delicious, the degree of saltiness is suitable, with the distinctive delicate fragrance of root-mustard and local flavor；Further, since employing special pickling process, contained salinity is relatively low, nitrite is relatively low, is a kind of appetizing food of green health.
Description
Technical field
The present invention relates to a kind of vegetable-pickling technology, specifically a kind of pickling technology of root-mustard.
Background technology
Root-mustard belongs to the mutation of leaf mustard, is root vegetables, and the nutritional ingredient of leaf mustard is enriched very much, the battalion of every 100 grams of leaf mustard
Form be divided into the kilocalorie of heat 24, the microgram of carrotene 310,281 milligrams of potassium, 230 milligrams of calcium, the microgram of vitamin A 52,47 milligrams of phosphorus,
31 milligrams of vitamin C, 30.5 milligrams of sodium, 24 milligrams of magnesium, 4.7 grams of carbohydrate, 3.2 milligrams of iron, 2 grams of protein, meals are fine
Dimension 1.6 grams, 0.74 milligram of vitamin E, the microgram of selenium 0.7,0.7 milligram of zinc, 0.5 milligram of nicotinic acid, 0.42 milligram of manganese, fat 0.4 gram,
0.14 milligram of vitamin B, 0.08 milligram of copper, nutritive value is higher.But the root-mustard after harvesting has very strong pungent pungent, and
And bitter taste is dense, should not eat raw, be suitable for and be processed into curing food and eat, its unique cold working mode and perfume (or spice), tender, crisp, sweet uniqueness
Local flavor, it is deep to be liked by consumers in general.
The method of root-mustard is pickled at present a lot, but main technological proces s are by using substantial amounts of salt
Suppress the growth of spoilage organisms；But some special mushroom such as Escherichia coli, golden staphylococcus aureus can be highly-saline
Bred under environment；Its nitrate reductase for producing can make nitrate transformation be nitrite；And the harm of nitrite is many
Well known.In addition highly-saline curing food is recognized as being unfavorable for health.For these situations, the present invention intends providing a kind of easy
In the method for salting of the root-mustard realized.
The purpose of the present invention is, from new fresh root mustard, by described method for salting, a kind of root-mustard to be obtained.The present invention
The root-mustard that is made is crispy and delicious, the degree of saltiness is suitable, with the distinctive delicate fragrance of root-mustard and local flavor；Further, since employ it is special
Pickling process, contained salinity is relatively low, nitrite is relatively low, is a kind of appetizing food of green health.
The content of the invention
A kind of root-mustard method for salting that this programme is provided, comprises the following steps：
（1）Feedstock treating：From high-quality, without rotten, pollution-free, no disease and pests harm root-mustard, cleaned up with clean water, drained
It is standby afterwards；
（2）Pretreatment：Root-mustard after draining is put into immersion in pretreatment fluid and is drained after 10-30 minutes；Described pre- place
Reason liquid is that mass ratio is the mixture of the calcium hydroxide aqueous solution of the sodium acid carbonate and 0.5-0.8% of 0.5-1%；
（3）Pickle：The weight portion of root-mustard 100, salt 15-20 weight portions, calcium chloride 0.05-0.1 weight after step 2 is pretreated
Amount part, vitamine C sodium 0.1-0.15 weight portions；5-6 centimetres of root-mustard is paved with the bottom of curing container, last layer salt is spread,
Last layer root-mustard is repaved above, successively as method is filled；
（4）Sealed after nitrogen charging：Using special aerating device toward nitrogen is filled with container, vessel port is then sealed, pickle 20-30
My god；
（5）Desalting and dewatering：After the completion of pickling, root-mustard is taken out, is cleaned with flowing water, be 5-7% to root-mustard mass ratio containing salt,
Then root-mustard is dehydrated to the weight of moisture 75% than following；
（6）Seasoning：Take five-spice powder 0.08-0.1 weight portions, white pepper powder 0.05-0.1 weight portions, zanthoxylum powder 0.1-0.8 weight
Part, licorice powder 0.02-0.04 weight portions, white granulated sugar 1-1.5 weight portions, monosodium glutamate 0.02-0.04 weight portions, admix the big of dehydration
In head dish, uniform, the prepared root-mustard pickled is stirred well to；
（7）Vacuum packaging is sterilized：Root-mustard will be pickled to be vacuum-packed using automatic vaccum packager；Disinfection equipment is put into again
In, 80-90 DEG C is heated to, kept for 10-20 minutes, quickly cooling gets product root-mustard to normal temperature；
In invention, the taste that the flavoring in step 6 can be according to demand is suitably adjusted.
Compared to prior art, the present invention has the following advantages：
（1）Screening before to pickling to root-mustard quality reduces the content of spoilage organisms；
（2) it is the immersion of the calcium hydroxide aqueous solution of the sodium acid carbonate and 0.5-0.8% of 0.5-1% that pretreatment uses mass ratio, is entered
One step reduces spoilage organisms；
（3）Nitrogen charging treatment, it is ensured that lactobacter growth environment, eliminates the basis of spoilage organisms growth and breeding, so as to avoid nitrous acid
The generation of salt；
（4）Root-mustard after pickling carries out desalting processing, reduces the salt content of root-mustard；
（5）By vacuum packaging and sterilized, it is to avoid spoilage organisms is invaded in the root-mustard after pickling, so as to ensure that root-mustard contains
Some content of nitrite are extremely low.
Specific embodiment
Below by specific embodiment, the present invention is further detailed explanation：
Embodiment 1：
（1）Feedstock treating：From high-quality, without rotten, pollution-free, no disease and pests harm root-mustard, cleaned up with clean water, drained
It is standby afterwards；
（2）Pretreatment：Root-mustard after draining is put into immersion in pretreatment fluid and is drained after 20 minutes；Described pretreatment fluid
It is sodium acid carbonate and the mixture of 0.5% calcium hydroxide aqueous solution that mass ratio is 0.5%；
（3）Pickle：The weight portion of root-mustard 100, the weight portion of salt 15, the weight portion of calcium chloride 0.05, dimension after step 2 is pretreated
The raw weight portion of element C sodium 0.1；6 centimetres of root-mustard is paved with the bottom of curing container, last layer salt is spread, last layer is repaved above
Root-mustard, successively as method is filled；
（4）Sealed after nitrogen charging：Using special aerating device toward nitrogen is filled with container, vessel port is then sealed, pickled 20 days；
（5）Desalting and dewatering：After the completion of pickling, root-mustard is taken out, cleaned with flowing water, be 5% to root-mustard mass ratio containing salt, with
Root-mustard is dehydrated to the weight of moisture 75% than following afterwards；
（6）Seasoning：Take the weight portion of five-spice powder 0.08, the weight portion of white pepper powder 0.05, the weight portion of zanthoxylum powder 0.1, licorice powder 0.03
Weight portion, the weight portion of white granulated sugar 1, the weight portion of monosodium glutamate 0.02, admix in the root-mustard of dehydration, are stirred well to uniformly, are obtained
The root-mustard pickled；
（7）Vacuum packaging is sterilized：Root-mustard will be pickled to be vacuum-packed using automatic vaccum packager；Disinfection equipment is put into again
In, 90 DEG C are heated to, kept for 10 minutes, quickly cooling gets product root-mustard to normal temperature；
Embodiment 2：
（1）Feedstock treating：From high-quality, without rotten, pollution-free, no disease and pests harm root-mustard, cleaned up with clean water, drained
It is standby afterwards；
（2）Pretreatment：Root-mustard after draining is put into immersion in pretreatment fluid and is drained after 30 minutes；Described pretreatment fluid
It is sodium acid carbonate and the mixture of 0.8% calcium hydroxide aqueous solution that mass ratio is 1%；
（3）Pickle：The weight portion of root-mustard 100, the weight portion of salt 20, the weight portion of calcium chloride 0.1, dimension after step 2 is pretreated
The raw weight portion of element C sodium 0.15；5 centimetres of root-mustard is paved with the bottom of curing container, last layer salt is spread, last layer is repaved above
Root-mustard, successively as method is filled；
（4）Sealed after nitrogen charging：Using special aerating device toward nitrogen is filled with container, vessel port is then sealed, pickled 30 days；
（5）Desalting and dewatering：After the completion of pickling, root-mustard is taken out, cleaned with flowing water, be 7% to root-mustard mass ratio containing salt, with
Root-mustard is dehydrated to the weight of moisture 75% than following afterwards；
（6）Seasoning：Take the weight portion of five-spice powder 0.1, the weight portion of white pepper powder 0.1, the weight portion of zanthoxylum powder 0.8, the weight of licorice powder 0.04
Amount part, the weight portion of white granulated sugar 1.5, the weight portion of monosodium glutamate 0.04, admix in the root-mustard of dehydration, are stirred well to uniformly, are obtained
The root-mustard pickled；
（7）Vacuum packaging is sterilized：Root-mustard will be pickled to be vacuum-packed using automatic vaccum packager；Disinfection equipment is put into again
In, 80 DEG C are heated to, kept for 20 minutes, quickly cooling gets product root-mustard to normal temperature；
The above is the preferred embodiment of the present invention, any one skilled in the art the invention discloses
In technical scope, technology according to the present invention scheme and its inventive concept are subject to equivalent or change, should all cover in this hair
Within bright protection domain.
Claims (1)
1. a kind of method for salting of root-mustard, it is characterised in that use following steps：
（1）Feedstock treating：From high-quality, without rotten, pollution-free, no disease and pests harm root-mustard, cleaned up with clean water, drained
It is standby afterwards；
（2）Pretreatment：Root-mustard after draining is put into immersion in pretreatment fluid and is drained after 10-30 minutes；Described pre- place
Reason liquid is that mass ratio is the mixture of the calcium hydroxide aqueous solution of the sodium acid carbonate and 0.5-0.8% of 0.5-1%；
（3）Pickle：The weight portion of root-mustard 100, salt 15-20 weight portions, calcium chloride 0.05-0.1 weight after step 2 is pretreated
Amount part, vitamine C sodium 0.1-0.15 weight portions；5-6 centimetres of root-mustard is paved with the bottom of curing container, last layer salt is spread,
Last layer root-mustard is repaved above, successively as method is filled；
（4）Sealed after nitrogen charging：Using special aerating device toward nitrogen is filled with container, vessel port is then sealed, pickle 20-30
My god；
（5）Desalting and dewatering：After the completion of pickling, root-mustard is taken out, is cleaned with flowing water, be 5-7% to root-mustard mass ratio containing salt,
Then root-mustard is dehydrated to the weight of moisture 75% than following；
（6）Seasoning：Take five-spice powder 0.08-0.1 weight portions, white pepper powder 0.05-0.1 weight portions, zanthoxylum powder 0.1-0.8 weight
Part, licorice powder 0.02-0.04 weight portions, white granulated sugar 1-1.5 weight portions, monosodium glutamate 0.02-0.04 weight portions, admix the big of dehydration
In head dish, uniform, the prepared root-mustard pickled is stirred well to；
（7）Vacuum packaging is sterilized：Root-mustard will be pickled to be vacuum-packed using automatic vaccum packager；Disinfection equipment is put into again
In, 90 DEG C are heated to, kept for 10-20 minutes, quickly cooling gets product root-mustard to normal temperature.
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| CN108771099A (en) * | 2018-05-21 | 2018-11-09 | 赵荆江 | A kind of composition and its application method substituting preservative |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108771099A (en) * | 2018-05-21 | 2018-11-09 | 赵荆江 | A kind of composition and its application method substituting preservative |
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Application publication date: 20170531 |