CN117165402A - Preparation system and preparation method of pickled mustard - Google Patents
Preparation system and preparation method of pickled mustard Download PDFInfo
- Publication number
- CN117165402A CN117165402A CN202311450262.3A CN202311450262A CN117165402A CN 117165402 A CN117165402 A CN 117165402A CN 202311450262 A CN202311450262 A CN 202311450262A CN 117165402 A CN117165402 A CN 117165402A
- Authority
- CN
- China
- Prior art keywords
- water
- mustard
- cleaning
- fermentation
- section
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
Links
- 241000219198 Brassica Species 0.000 title claims abstract description 88
- 235000003351 Brassica cretica Nutrition 0.000 title claims abstract description 88
- 235000003343 Brassica rupestris Nutrition 0.000 title claims abstract description 88
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 title claims abstract description 88
- 235000010460 mustard Nutrition 0.000 title claims abstract description 88
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 159
- 238000000855 fermentation Methods 0.000 claims abstract description 125
- 230000004151 fermentation Effects 0.000 claims abstract description 125
- 238000004140 cleaning Methods 0.000 claims abstract description 104
- 235000013311 vegetables Nutrition 0.000 claims abstract description 32
- 235000015067 sauces Nutrition 0.000 claims abstract description 25
- 238000004806 packaging method and process Methods 0.000 claims abstract description 15
- 238000004321 preservation Methods 0.000 claims abstract description 15
- 238000005520 cutting process Methods 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 10
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 4
- 238000005507 spraying Methods 0.000 claims description 33
- 244000178993 Brassica juncea Species 0.000 claims description 24
- 235000005855 Brassica juncea var. subintegrifolia Nutrition 0.000 claims description 24
- 238000007599 discharging Methods 0.000 claims description 18
- 238000005086 pumping Methods 0.000 claims description 17
- 239000002893 slag Substances 0.000 claims description 16
- 239000000498 cooling water Substances 0.000 claims description 14
- 239000000463 material Substances 0.000 claims description 14
- 150000003839 salts Chemical class 0.000 claims description 12
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 10
- 235000011194 food seasoning agent Nutrition 0.000 claims description 9
- 238000003825 pressing Methods 0.000 claims description 8
- 239000004278 EU approved seasoning Substances 0.000 claims description 7
- 239000000047 product Substances 0.000 claims description 7
- 229960000583 acetic acid Drugs 0.000 claims description 5
- 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 5
- 239000012362 glacial acetic acid Substances 0.000 claims description 5
- 235000021552 granulated sugar Nutrition 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims description 5
- 229940073490 sodium glutamate Drugs 0.000 claims description 5
- 229940001584 sodium metabisulfite Drugs 0.000 claims description 5
- 235000010262 sodium metabisulphite Nutrition 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 4
- 239000002699 waste material Substances 0.000 claims description 4
- 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 3
- 239000003109 Disodium ethylene diamine tetraacetate Substances 0.000 claims description 3
- ZGTMUACCHSMWAC-UHFFFAOYSA-L EDTA disodium salt (anhydrous) Chemical compound [Na+].[Na+].OC(=O)CN(CC([O-])=O)CCN(CC(O)=O)CC([O-])=O ZGTMUACCHSMWAC-UHFFFAOYSA-L 0.000 claims description 3
- 230000005540 biological transmission Effects 0.000 claims description 3
- 230000003009 desulfurizing effect Effects 0.000 claims description 3
- 235000019301 disodium ethylene diamine tetraacetate Nutrition 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000010241 potassium sorbate Nutrition 0.000 claims description 3
- 229940069338 potassium sorbate Drugs 0.000 claims description 3
- 239000004302 potassium sorbate Substances 0.000 claims description 3
- 230000029058 respiratory gaseous exchange Effects 0.000 claims description 3
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 3
- 235000010234 sodium benzoate Nutrition 0.000 claims description 3
- 239000004299 sodium benzoate Substances 0.000 claims description 3
- 229960003885 sodium benzoate Drugs 0.000 claims description 2
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 2
- 235000021110 pickles Nutrition 0.000 abstract description 10
- 238000012216 screening Methods 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 description 12
- 239000007921 spray Substances 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000005406 washing Methods 0.000 description 3
- 239000000428 dust Substances 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 241000238631 Hexapoda Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 238000006477 desulfuration reaction Methods 0.000 description 1
- 230000023556 desulfurization Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 150000002826 nitrites Chemical class 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000010865 sewage Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000004320 sodium erythorbate Substances 0.000 description 1
- 239000002912 waste gas Substances 0.000 description 1
Classifications
-
- 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
Abstract
The invention relates to a preparation system of mustard pickles, which comprises a boiler, a heat preservation reservoir and a first heat fermentation tank, and is characterized in that: the boiler heats water and then enters the heat-preserving reservoir, and the heat-preserving reservoir comprises a reservoir body, a water inlet and a water outlet; the device comprises a first cleaning section, a water-in type conveyor, a vegetable cutting and selecting section, a second fermentation barrel, a second cleaning section, a third fermentation tank, a third cleaning section and a packaging machine in sequence. The method for preparing the mustard sauce pickled vegetables by the mustard sauce pickled vegetable preparation system is characterized by comprising the following steps of: s1, primary fermentation: feeding fresh mustard subjected to primary screening into the first fermentation tank in batches, and fermenting with warm water for 12-36 hours; s2, cleaning and cutting for one time to select dishes; s3: secondary fermentation; s4, secondary cleaning; s5, fermenting for three times; s6, packaging a finished product: and (3) carrying out vacuum packaging on the cleaned three-time fermented mustard on a packaging machine to obtain the finished product, and preparing the pickled mustard.
Description
Technical Field
The invention relates to the technical field of foods, in particular to a preparation system and a preparation method of pickled mustard.
Background
In general, fresh mustard that has not been salted is salted with a salt, and fermented to obtain a mustard sauce that is rich in aroma and taste (mustard sauce includes pickled mustard and salted mustard). However, the pickled mustard in the current market has single taste and poor flavor and taste, and can not meet the demands of different consumers. The existing pickling method of the mustard pickles is mainly soaking and fermenting, but the method has long production period and low efficiency, and because the fermentation time is too long, a large amount of salt is needed to be added for preventing the growth of mixed bacteria, so that the subsequent taste is affected. In addition, dust or insects are easily hidden in leaves in the production raw materials of the mustard pickles, and the leaves are difficult to find and clean.
In summary, in order to enrich the taste of the mustard sauce pickled vegetables in the market and improve the production efficiency of the mustard sauce pickled vegetables, development of a healthy and sanitary mustard sauce pickled vegetables with multiple tastes is needed.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a preparation system and a preparation method for preparing the mustard sauce for pickling the mustard, which solve the problems of single taste, poor taste, difficult original cleaning and low production efficiency of the mustard sauce.
The preparation system of the mustard sauce pickled vegetables comprises a boiler, a heat-preserving reservoir and a first heat fermentation tank, and further comprises a first cleaning section, a water-entering conveyor, a vegetable cutting and selecting section, a second fermentation barrel, a second cleaning section, a third fermentation tank and a packaging machine in sequence, wherein the boiler heats water and then enters the heat-preserving reservoir, and the heat-preserving reservoir comprises a reservoir body, a water inlet and a water outlet; the first thermal fermentation tank comprises a first thermal fermentation tank body and a first thermal fermentation tank cover, wherein the first thermal fermentation tank cover is provided with a plurality of exhaust holes, and the aperture is 2-10cm; the bottom of the first thermal fermentation tank body is provided with a water pumping hole and a water pumping hole cover matched with the water pumping hole, and the water pumping hole is used for discharging waste liquid in the first thermal fermentation tank; the bottom of the first thermal fermentation tank body is also provided with a water spraying pipe, the water spraying pipe is connected with the water outlet, the water spraying pipe is arranged on the diagonal line of the fermentation tank body, the outer wall of the water spraying pipe is provided with a plurality of fixing pieces, the fixing pieces are used for fixing the water spraying pipe on two sides of the water spraying pipe by bolts, a plurality of water spraying holes are uniformly distributed on two sides of a vertical shaft of the water spraying pipe, the water spraying holes are spaced by 3-20cm in the horizontal direction, the aperture of each water spraying hole is 1-3cm, and the water outlet is connected with the water spraying pipe; the device also comprises a first cleaning section, a water-entering type conveyor, a vegetable cutting and selecting section, a second fermentation barrel, a second cleaning section, a third fermentation tank and a packaging machine in sequence.
Preferably, the first cleaning section comprises a first lifting machine and a first small-bubble cleaning machine, and the first lifting machine is connected with the first small-bubble cleaning machine through a slope section; the second cleaning section comprises a second lifting machine and a second small bubble cleaning machine.
Preferably, the first small bubble cleaning machine includes: the device is characterized in that the base is installed at the bottom of the cleaning water tank, a plurality of groups of horizontal section guide pipes and inclined section guide pipes are installed at two ends of the cleaning water tank, a plurality of groups of first nozzles are arranged at one end of each horizontal section guide pipe, and a plurality of groups of second nozzles are arranged at one end of each inclined section guide pipe; a transmission belt is arranged at the bottom of the cleaning water tank; the inner horizontal section of the cleaning water tank is also provided with a roller.
Preferably, the first lifter comprises a supporting frame, a receiving section, a lifting section, a discharging section, a power device and a conveying device, wherein the receiving section, the lifting section and the discharging section are arranged on the supporting frame, the receiving section and the discharging section are horizontally arranged, the receiving section is used for receiving primary fermented mustard and conveying the primary fermented mustard forward, the angle between the lifting section and the horizontal plane is 15-45 ℃, one end of the lifting section is connected with the receiving section, the other end of the lifting section is communicated with the discharging section, and the primary fermented mustard conveyed by the receiving section is lifted and conveyed and enters the first small bubble cleaning machine; the power device is arranged below the discharging section, the tensioning mechanism is arranged at the lower end of the receiving section, the conveying device comprises a conveying belt with a baffle and a conveying chain, and the conveying chain is connected with the power device and the tensioning mechanism on the receiving section.
Preferably, the water entering type conveyer is connected with the first small bubble cleaning machine, the water entering type conveyer comprises a conveyer body, a cooling water supply device, a slag removal device, a cleaning device and a water draining device, a water tank is arranged above the conveyer body, the water tank is horizontally arranged along the length direction of the conveyer body, a first belt pressing roller is arranged on the conveyer body near the starting end, a second belt pressing roller is arranged on the conveyer body near the tail end, the first belt pressing roller and the second belt pressing roller can press the conveyer belt on the conveyer body below a water tank water level line, overflow tanks are arranged on two sides of the conveyer body, the outlet ends of the overflow tanks are communicated with the inlet ends of the slag removal device, the slag removal device is used for removing slag and filtering cooling water, the outlet ends of the cooling water supply device are communicated with the inlet ends of the water tank, the inlet ends of the cooling water supply device are communicated with the outlet ends of the slag removal device, the cleaning device is arranged on the conveyer body, the tail end of the water draining device is connected with the tail end of the conveyer body, the tail end of the water draining device is connected with the conveyer body, and the water draining device is in a Z-shaped state, and the water is subjected to one-step of fermentation after the water is drained from the conveyer body, and the water is subjected to the fermentation device to the water level of the Z-shaped fermentation device and is subjected to the water level of the fermentation device to the step of 120 degrees.
Preferably, the second fermentation vat comprises a second fermentation vat body and a second fermentation vat cover, the third fermentation vat comprises a third fermentation vat body and a third fermentation vat cover, and the second fermentation vat cover and the third fermentation vat cover are respectively provided with a plurality of breathing holes, and the aperture is 0.5mm-20mm.
A method for preparing the mustard sauce pickled vegetables by the mustard sauce pickled vegetable preparation system comprises the following steps:
s1: primary fermentation: putting the cleaned and primarily screened fresh leaf mustard into the first thermal fermentation tank in batches, opening a water outlet of the heat preservation reservoir, uniformly spraying hot water at 85-95 ℃ in the heat preservation reservoir into the fresh leaf mustard through the water spraying holes under pressure, adding salt and a small amount of sodium metabisulfite, covering a first thermal fermentation tank cover, and fermenting with warm water for 12-36 hours;
s2: cleaning and cutting for selecting vegetables once: the primary fermented leaf mustard after primary fermentation is fished out to enter a first cleaning section for cleaning, the primary fermented leaf mustard is conveyed to a first small bubble cleaning machine through a first lifting machine for cleaning, desulfurizing and removing impurities, and is conveyed to a vegetable cutting and selecting section through the water inlet conveyor, and the primary fermented leaf mustard is cut and selected;
s3: secondary fermentation: putting the selected primary fermented leaf mustard into a second fermentation barrel, adding salt, fermenting at normal temperature for 5-10 days;
s4: and (3) secondary cleaning: taking out the secondarily fermented mustard after secondary fermentation, and cleaning the secondarily fermented mustard by the second lifter into the second small-bubble cleaning machine until the PH value is 4;
s5, three times of fermentation: putting the secondarily-cleaned secondarily-fermented leaf mustard into a third fermentation tank, adding seasonings for tertiary fermentation, and fermenting for 2-3 days at normal temperature;
s6, packaging a finished product: vacuum packaging the three-time fermented leaf mustard on a packaging machine to obtain the final product.
Preferably, the seasoning comprises: water, rhizoma zingiberis, white granulated sugar, sodium glutamate, sodium benzoate, potassium sorbate, glacial acetic acid, disodium ethylenediamine tetraacetate, sodium D-isoascorbate and sodium metabisulfite.
Preferably, water: rhizoma Zingiberis recens: white granulated sugar: sodium glutamate: the mass ratio of the glacial acetic acid is (1800-2000): (5-10): (5-10): (1-5): (5-15), wherein the mass ratio of the added salt to the fresh mustard in the step S1 is (0.5-2): 100, wherein the mass ratio of the added salt to the primary fermentation mustard in the step S3 is (2-3): 100, the mass ratio of the secondary fermentation mustard to the seasonings in the step S5 is (4-5): 1.
compared with the prior art, the beneficial effects are that: 1. through the water jet with a supercharging effect which is uniformly distributed in the first hot fermentation tank, hot water uniformly sprays and washes the mustard in the tank, so that impurities and worms in the mustard are removed, bacteria are eliminated, the high-temperature treated mustard is bright in color and better in edible mouthfeel; 2. the fermentation period is shortened through the first thermal fermentation tank and the secondary fermentation; 3. through three times of fermentation and three times of cleaning, the taste is more adjustable, the taste is diversified, and the cleaning is cleaner and more sanitary after multiple times of cleaning.
Drawings
FIG. 1 is a schematic diagram of a system for preparing mustard sauce in accordance with the present invention;
FIG. 2 is a schematic structural view of a first thermal fermentation tank of the present invention;
FIG. 3 is a schematic view of the structure of the first cleaning section and the water-entry conveyor of the present invention;
FIG. 4 is a schematic view of the construction of the first hoist of the present invention;
FIG. 5 is a schematic view of the structure of the first small bubble cleaning machine of the present invention;
FIG. 6 is a top view of the water-entry conveyor of the present invention;
FIG. 7 is a flow chart of the present invention for preparing mustard sauce;
1, a first hot fermentation tank; 11. a water spray pipe; 12. a fixing piece; 13. a water spraying hole; 14. a water pumping hole; 15 a first thermal fermentation tank body; 2. a first elevator; 211. a material receiving section; 212. a lifting section; 213. a discharging section; 22. a power device; 24. a tensioning mechanism; 3. a first small bubble cleaning machine; 31. cleaning the water tank; 32. a base; 33. a bracket; 34. a clamping plate; 35. a horizontal section honeycomb duct; 310. a first nozzle; 311. oblique section honeycomb duct; 312. a second nozzle; 313. a transmission belt; 314. a water outlet; 315. a control valve; 316. a through hole; 4. a water-in conveyor; 41. a conveyor body; 42. a cooling water supply device; 43. a slag removing device; 44. a cleaning device; 45. a water tank; 46. a first pinch roller; 47. a second pinch roller; 48. an overflow tank; 491. a water supply pipe; 492. an atomizing nozzle; 423. a first pipe; 424. and a second pipe.
Detailed Description
The preferred embodiments of the present invention will be described below with reference to the accompanying drawings, it being understood that the preferred embodiments described herein are for illustration and explanation of the present invention only, and are not intended to limit the present invention.
Example 1
Referring to fig. 1-6, a preparation system of mustard sauce pickled vegetables comprises a boiler, a heat preservation reservoir, a first hot fermentation tank, a first cleaning section, a water inlet conveyor, a vegetable cutting and selecting section, a second fermentation cylinder, a second cleaning section, a third fermentation tank and a packaging machine. The boiler heats water to 85-95 ℃ and then enters the heat-preservation reservoir, and the heat-preservation reservoir comprises a reservoir body, a water inlet and a water outlet; the first hot fermentation vat includes first hot fermentation vat body 15 and first hot fermentation vat lid, a plurality of exhaust holes have been seted up to first hot fermentation vat lid, and the aperture is 10cm, can discharge the waste gas in the first hot fermentation vat, can also make things convenient for the crane to hoist first hot fermentation vat lid. The bottom of the first thermal fermentation tank body 15 is provided with a water pumping hole 14 and a water pumping hole cover matched with the water pumping hole, a water pumping pump is connected below the water pumping hole, the water pumping hole cover is opened, and the water pumping pump is started to discharge waste liquid in the first thermal fermentation tank body 15; the bottom of the first thermal fermentation tank body 15 is also provided with a water spraying pipe 11, the water spraying pipe 11 is connected with the water outlet, the water spraying pipe 11 is arranged on a diagonal line of the bottom of the first thermal fermentation tank body 15, the outer wall of the water spraying pipe 11 is provided with a plurality of fixing pieces 12, the water spraying pipe 11 is fixed at the bottom of the first thermal fermentation tank body 15 by the fixing pieces 12, and a plurality of water spraying holes 13 are uniformly distributed on two sides of a vertical shaft of the water spraying pipe 11; the water spraying holes 13 are horizontally spaced by 5cm, and the aperture is 1cm; the first hot fermentation tanks are made of food-grade PP materials.
The first cleaning section comprises a first lifting machine 2 and a first small bubble cleaning machine 3, and the first lifting machine 2 is connected with the first small bubble cleaning machine 3 through a slope section; the second cleaning section comprises a second lifting machine and a second small bubble cleaning machine. The second lifter has the same structure as the first lifter, and the second small bubble cleaning machine has the same structure as the first small bubble cleaning machine.
Referring to fig. 3 to 5, the first bubble washing machine 3 includes: the first small bubble cleaning machine includes: the cleaning water tank 31, the base 32 and the conveying belt 313, characterized in that, the base 32 is installed to the bottom of cleaning water tank 31, a plurality of groups of horizontal segment water conservancy diversion 35 pipes and oblique section water conservancy diversion 311 pipes are all installed at the both ends of cleaning water tank 32, and the one end of horizontal segment water conservancy diversion 35 all is equipped with a plurality of groups of first nozzles 310, and the water source is carried in the horizontal segment water conservancy diversion 35, carries out the quick-witted interior first cleaning to inside mustard through multiunit first nozzle 310. One end of the inclined section guide pipe 311 is provided with a plurality of groups of second nozzles 312; a conveyor belt 313 is installed at the bottom of the washing water tank 31; the water source is conveyed into the second guide pipe 311, the inside mustard is subjected to in-machine secondary cleaning through a plurality of groups of second nozzles 312, through holes 316 are formed in two sides of the inside of the cleaning water tank 31, and the water source can flow into the main body through the through holes 316; the bottom of the cleaning water tank 31 is provided with a conveying belt 313, one end of the conveying belt 313 is provided with a clamping plate 34, a plurality of groups of clamping plates 34 are distributed at equal intervals, and the clamping plates 34 can well convey the mustard to a discharge hole so as to prevent the mustard from falling; because the water outlet 314 is arranged at one end of the cleaning water tank 31, and the control valve 315 is arranged at one end of the water outlet 314, a user can open the water outlet 314 to discharge the sewage inside and can adjust the flow rate through the control valve 315; the inside horizontal segment of wash tank 31 still installs the cylinder, and the cylinder is the symmetric distribution and is equipped with the multiunit, and when inside mustard passed through inside multiunit cylinder, along with the roll of cylinder can be with the fine clean up of the dirt inside the mustard.
The first elevator comprises a supporting frame, a receiving section 211, a lifting section 212, a discharging section 213, a power device 22 and a conveying device. The material receiving section 211, the lifting section 212 and the discharging section 213 are arranged on the supporting frame, the material receiving section 211 and the discharging section 213 are horizontally arranged, the material receiving section 211 is used for receiving primary fermented mustard and conveying the primary fermented mustard forward, the angle between the lifting section 212 and the horizontal plane is 30 degrees, one end of the lifting section 212 is connected with the material receiving section 211, the other end of the lifting section 212 is communicated with the discharging section 213, and the primary fermented mustard conveyed by the material receiving section 211 is lifted and conveyed and enters the first small bubble cleaning machine 3; the power device is arranged below the discharging section, the tensioning mechanism 24 is arranged at the lower end of the receiving section 211, the conveying device comprises a conveying belt with a baffle and a conveying chain, and the conveying chain is connected with the power device and the tensioning mechanism 24 on the receiving section 211.
0034. The water entry conveyor 4 is connected with the first small bubble cleaning machine 3, the water entry conveyor 4 comprises a conveyor body 41, a cooling water supply device 42, a slag removal device 43, a cleaning device 44 and a draining device, a water tank 45 is arranged above the conveyor body 41, the water tank 45 is horizontally arranged along the length direction of the conveyor body 41, a first belt press roller 46 is arranged near the starting end of the conveyor body 41, a second belt press roller 47 is arranged near the tail end of the conveyor body, and the first belt press roller 46 and the second belt press roller 47 can downwards press a conveying belt on the conveyor body 41 below a water level line of the water tank 45, so that primary fermented mustard is submerged in water to achieve a cleaning effect, and meanwhile, the mustard is uniformly distributed on the conveying belt. Two sides of the conveyor body 41 are provided with overflow tanks 48, an outlet end of the overflow tanks 48 is communicated with an inlet end of a slag removing device 43, the slag removing device 43 is used for removing slag and filtering cooling water, an outlet end of a cooling water supply device 42 is communicated with an inlet end of a water tank 45, an inlet end of the cooling water supply device 42 is communicated with an outlet end of the slag removing device 43, and a cleaning device 44 is arranged at the tail end of the conveyor body 41; a material guide plate is arranged above the starting end of the conveyor body 41, and is positioned between the starting end of the conveyor body 41 and the first belt roller 46 and is obliquely arranged; the cooling water supply device 42 is provided with a first pipe 423 and a second pipe 424 at the outlet end thereof, the outlet end of the first pipe 423 communicates with the inlet end of the water tank 45, and the outlet end of the second pipe 424 communicates with the inlet ends of the water pipe 491 and the water pipe of the cleaning device 44, respectively. One end of the draining device is connected with the tail end of the conveyor body 41 and then is Z-shaped, an angle between the draining device and the conveyor body 41 is 120 degrees, and the once-fermented mustard after cleaning and conveying is drained by the draining device.
The second fermentation vat includes second fermentation vat body and second fermentation vat lid, the third fermentation vat includes third fermentation vat body and third fermentation vat lid, all open a plurality of breathing holes on second fermentation vat lid and the third fermentation vat lid, the aperture is 10mm.
The boiler is heated to 85-95 ℃ and then enters the heat preservation reservoir through the water inlet, and enters the spray pipe 11 of the first thermal fermentation tank 1 through the water outlet of the heat preservation reservoir, hot water is uniformly sprayed into fresh mustard through the water spray holes 12 under pressure, bacteria in the fresh mustard can be removed after the hot water is treated, and thioglucoside in the fresh mustard can be hydrolyzed and volatilized, so that the fresh mustard has better taste during eating and can promote intestinal digestion and absorption. Meanwhile, the water flow uniformly sprayed by the dense water spray holes 13 washes fresh mustard, and cleans impurities such as dust, bugs and the like. The waste liquid after washing is fermented by first heat the pumping hole 14 at the bottom of the pool body 15 is discharged. Fresh leaf mustard is fished out to enter a first cleaning section after first fermentation in a first hot fermentation tank, is fully cleaned in a small bubble cleaning machine 3, and is subjected to first cleaning through a plurality of groups of first nozzles 310 and second nozzles 312. Then the vegetable is conveyed to vegetable cutting and selecting sections through the water inlet conveyor 4 for vegetable selection and vegetable cutting, and meanwhile the water inlet conveyor 4 can also play a role in cleaning. After vegetable selection, the primary fermentation mustard is put into a second fermentation barrel for secondary fermentation. And (3) after secondary fermentation, the fermented product enters a second cleaning section to be cleaned for the second time, and after secondary cleaning, the fermented product is put into a third fermentation tank to be fermented for the third time, and after the fermented product is fermented for the third time, the fermented product is packaged, and the packaging machine adopts a commonly used vacuum bag food packaging machine in the market to package. The cleaning and sanitation of the mustard sauce pickled vegetables are also ensured through multiple times of fermentation and multiple times of cleaning, the desulfurization and desalination effect is better.
Example 2
Referring to fig. 7, a method for preparing mustard sauce pickle by the mustard sauce pickle preparation system comprises the following steps:
s1, primary fermentation: 10000kg of fresh mustard subjected to cleaning and primary screening is fed into the first thermal fermentation tank in batches, a water outlet of the heat preservation water storage tank is opened, hot water at 85-95 ℃ in the heat preservation water storage tank is pressurized and evenly sprayed into the fresh mustard through the water spraying holes, 100kg of salt and 2g of a small amount of sodium metabisulfite are added, the first thermal fermentation tank cover is covered, and warm water is fermented for 24 hours;
s2, cleaning and cutting for one time to select vegetables: the primary fermented leaf mustard after primary fermentation is fished out to enter a first cleaning section for cleaning, the primary fermented leaf mustard is conveyed to a first small bubble cleaning machine through a first lifting machine for cleaning, desulfurizing and removing impurities, and is conveyed to a vegetable cutting and selecting section through the water inlet conveyor, and the primary fermented leaf mustard is cut and selected;
s3: secondary fermentation: 10000kg of selected primary fermentation leaf mustard is put into a second fermentation barrel, 300kg of salt is added, and the fermentation is carried out for 7 days at normal temperature;
s4, secondary cleaning: taking out the secondarily fermented mustard after secondary fermentation, and cleaning the secondarily fermented mustard by the second lifting section in the second small-bubble cleaning machine until the PH value is 4;
s5, three times of fermentation: putting the secondarily-cleaned secondarily-fermented leaf mustard into a third fermentation tank, adding seasonings for tertiary fermentation, adding 20kg of seasonings for every 100kg of secondarily-fermented leaf mustard, and fermenting at normal temperature for 2 days;
s6, packaging a finished product: vacuum packaging the three-time fermented leaf mustard on a packaging machine to obtain the final product.
The seasonings are as follows: 20kg of water, 100g of rhizoma zingiberis, 80g of white granulated sugar, 25g of sodium glutamate, 20g of sodium benzoate, 10g of potassium sorbate, 150g of glacial acetic acid, 2g of disodium ethylenediamine tetraacetate, 5g of D-sodium erythorbate and 5g of sodium metabisulfite.
The packed mustard pickles were randomly sampled in 6 bags, and were recorded as samples 1-6, and tested according to GB 2714-2015 national Standard pickles for food safety, and the results are shown in Table 1.
TABLE 1
| Sample 1 | Sample 2 | Sample 3 | Sample 4 | Sample 5 | Sample 6 | |
| Taste, smell | No foreign smell and no foreign matter Sniffing it | No foreign smell and no foreign matter Sniffing it | No peculiar smell and no smell | No peculiar smell and no smell | No peculiar smell and no smell | No peculiar smell and no smell |
| Status of | No mildew and no mildew White spot film, no positive sign Visible in normal vision Foreign matter of (2) | No mildew and no mildew White spot film, no positive sign Visible in normal vision Foreign matter of (2) | No mildew and no mildew spot White film, no normal vision Visible extraneous forces Foreign matter | No mildew and no mildew spot White film, no normal vision Visible extraneous forces Foreign matter | No mildew and no mildew spot White film, no normal vision Visible extraneous forces Foreign matter | No mildew and no mildew spot White film, no normal vision Visible extraneous forces Foreign matter |
| Nitrite salts （mg/kg） | ≤20 | ≤20 | ≤20 | ≤20 | ≤20 | ≤20 |
| Coli bacterium （CFU /g） | Not detected | Not detected | Not detected | Not detected | Not detected | Not detected |
As can be seen from Table 1, the mustard sauce pickle prepared by the method for preparing the mustard sauce pickle by the mustard sauce pickle preparation system meets the food safety standard.
The foregoing disclosure is illustrative of the preferred embodiments of the present invention, and is not to be construed as limiting the scope of the invention, as it is understood by those skilled in the art that all or part of the above-described embodiments may be practiced with equivalents thereof, which fall within the scope of the invention as defined by the appended claims.
Claims (9)
1. A preparation system of pickled mustard comprises a boiler, a heat preservation reservoir, a first hot fermentation tank, a first cleaning section, a water-entering conveyor, a vegetable cutting and selecting section, a second fermentation cylinder, a second cleaning section, a third fermentation tank and a packaging machine,
the method is characterized in that: the boiler heats water to 85-95 ℃ and then enters the heat-preservation reservoir, and the heat-preservation reservoir comprises a reservoir body, a water inlet and a water outlet; the first thermal fermentation tank comprises a first thermal fermentation tank body and a first thermal fermentation tank cover, wherein the first thermal fermentation tank cover is provided with a plurality of exhaust holes, and the aperture is 2-10cm; the bottom of the first thermal fermentation tank body is provided with a water pumping hole and a water pumping hole cover matched with the water pumping hole, and the water pumping hole is used for discharging waste liquid in the first thermal fermentation tank body; the bottom of the first thermal fermentation tank body is also provided with a water spraying pipe, the water spraying pipe is connected with the water outlet, the water spraying pipe is arranged on the diagonal line of the bottom of the first thermal fermentation tank body, the outer wall of the water spraying pipe is provided with a plurality of fixing plates, the fixing plates fix the water spraying pipe at the bottom of the first thermal fermentation tank body, and a plurality of water spraying holes are uniformly distributed on two sides of the vertical shaft of the water spraying pipe; the water spraying holes are horizontally spaced by 3-20cm, and the aperture is 1-3cm; the first thermal fermentation tank cover is provided with a plurality of through holes; the first hot fermentation tanks are made of food-grade PP materials.
2. The mustard sauce-pickled vegetable preparing system according to claim 1, wherein the first cleaning section comprises a first lifter and a first small bubble cleaner, the first lifter being connected with the first small bubble cleaner through a slope section; the second cleaning section comprises a second lifting machine and a second small bubble cleaning machine.
3. The mustard sauce-pickle preparation system as recited in claim 2 wherein the first small bubble washer comprises: the device is characterized in that the base is installed at the bottom of the cleaning water tank, a plurality of groups of horizontal section guide pipes and inclined section guide pipes are installed at two ends of the cleaning water tank, a plurality of groups of first nozzles are arranged at one end of each horizontal section guide pipe, and a plurality of groups of second nozzles are arranged at one end of each inclined section guide pipe; a transmission belt is arranged at the bottom of the cleaning water tank; the inner horizontal section of the cleaning water tank is also provided with a roller.
4. The mustard sauce-pickled vegetable preparing system according to claim 2, wherein the first lifter comprises a supporting frame, a receiving section, a lifting section, a discharging section, a power device and a conveying device; the material receiving section, the lifting section and the discharging section are arranged on the supporting frame, the material receiving section and the discharging section are horizontally arranged, the material receiving section is used for receiving primary fermented mustard and conveying the primary fermented mustard forward, the angle between the lifting section and the horizontal plane is 15-45 degrees, one end of the lifting section is connected with the material receiving section, the other end of the lifting section is communicated with the discharging section, and the primary fermented mustard conveyed by the material receiving section is lifted and conveyed and enters the first small bubble cleaning machine; the power device is arranged below the discharging section, the tensioning mechanism is arranged at the lower end of the receiving section, the conveying device comprises a conveying belt with a baffle and a conveying chain, and the conveying chain is connected with the power device and the tensioning mechanism on the receiving section.
5. The preparation system of mustard sauce pickled vegetables according to claim 2, wherein the water-entering conveyor is connected with the first small bubble cleaning machine, the water-entering conveyor comprises a conveyor body, a cooling water supply device, a slag removal device, a cleaning device and a water draining device, a water tank is arranged above the conveyor body, the water tank is horizontally arranged along the length direction of the conveyor body, a first belt pressing roller is arranged near the starting end of the conveyor body, a second belt pressing roller is arranged near the tail end of the conveyor body, the first belt pressing roller and the second belt pressing roller can press a conveying belt on the conveyor body below the water tank water level line, overflow tanks are arranged on two sides of the conveyor body, the outlet end of the overflow tanks are communicated with the inlet end of the slag removal device, the slag removal device is used for carrying out slag removal and filtration on cooling water, the outlet end of the cooling water supply device is communicated with the inlet end of the water tank, the inlet end of the cooling water supply device is communicated with the outlet end of the slag removal device, the cleaning device is arranged at the tail end of the conveyor body, the tail end of the cleaning device is connected with the conveyor body at an angle of the Z-shaped mustard after the water is subjected to the fermentation device passes through the conveyor body and is subjected to the water-removing device, and the fermentation device is subjected to the fermentation device at an angle of 120 degrees.
6. The preparation system of mustard sauce pickled vegetables as set forth in claim 2, wherein the second fermenter comprises a second fermenter body and a second fermenter cover, the third fermenter comprises a third fermenter body and a third fermenter cover, and the second fermenter cover and the third fermenter cover are provided with a plurality of breathing holes, and the aperture is 0.5mm-20mm.
7. A method of preparing mustard sauce-pickled vegetables using the mustard sauce-pickled vegetable preparation system as claimed in any one of claims 2 to 6, comprising the steps of:
s1: primary fermentation: putting the cleaned and primarily screened fresh leaf mustard into the first thermal fermentation tank in batches, opening a water outlet of the heat preservation reservoir, uniformly spraying hot water at 85-95 ℃ in the heat preservation reservoir into the fresh leaf mustard through the water spraying holes under pressure, adding salt and a small amount of sodium metabisulfite, covering a first thermal fermentation tank cover, and fermenting with warm water for 12-36 hours;
s2, cleaning and cutting for one time to select vegetables: the primary fermented leaf mustard after primary fermentation is fished out to enter a first cleaning section for cleaning, the primary fermented leaf mustard is conveyed to a first small bubble cleaning machine through a first lifting machine for cleaning, desulfurizing and removing impurities, and is conveyed to a vegetable cutting and selecting section through the water inlet conveyor, and the primary fermented leaf mustard is cut and selected;
s3: secondary fermentation: putting the selected primary fermented leaf mustard into a second fermentation barrel, adding salt, and fermenting at normal temperature for 5-10 days;
s4, secondary cleaning: taking out the secondarily fermented mustard after secondary fermentation, and cleaning the secondarily fermented mustard by the second lifter into the second small-bubble cleaning machine until the PH value is 4;
s5, three times of fermentation: putting the secondarily-cleaned secondarily-fermented leaf mustard into a third fermentation tank, adding seasonings for tertiary fermentation, and fermenting for 2-3 days at normal temperature;
s6, packaging a finished product: vacuum packaging the three-time fermented leaf mustard on a packaging machine to obtain the final product.
8. The method of preparing mustard sauce as recited in claim 7, wherein the seasoning comprises: water, rhizoma zingiberis, white granulated sugar, sodium glutamate, sodium benzoate, potassium sorbate, glacial acetic acid, disodium ethylenediamine tetraacetate and sodium D-isoascorbate.
9. The method of preparing mustard sauce as recited in claim 8, water: rhizoma Zingiberis recens: white granulated sugar: sodium glutamate: the mass ratio of the glacial acetic acid is (1800-2000): (5-10): (5-10): (1-5): (5-15), wherein the mass ratio of the added salt to the fresh mustard in the step S1 is (0.5-2): 100, wherein the mass ratio of the added salt to the primary fermentation mustard in the step S3 is (2-3): 100, the mass ratio of the secondary fermentation mustard to the seasonings in the step S5 is (4-5): 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311450262.3A CN117165402A (en) | 2023-11-02 | 2023-11-02 | Preparation system and preparation method of pickled mustard |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311450262.3A CN117165402A (en) | 2023-11-02 | 2023-11-02 | Preparation system and preparation method of pickled mustard |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN117165402A true CN117165402A (en) | 2023-12-05 |
Family
ID=88945355
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202311450262.3A Pending CN117165402A (en) | 2023-11-02 | 2023-11-02 | Preparation system and preparation method of pickled mustard |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN117165402A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109757687A (en) * | 2019-02-28 | 2019-05-17 | 四川李记乐宝食品有限公司 | A kind of bubble leaf mustard and preparation method thereof |
| CN110122811A (en) * | 2019-04-19 | 2019-08-16 | 广西民族师范学院 | It is a kind of using pork leaf mustard as sauerkraut of raw material and preparation method thereof |
| CN112535267A (en) * | 2019-09-20 | 2021-03-23 | 云南省通海酱菜厂有限公司 | Production method of fresh flower rose kohlrabi product |
-
2023
- 2023-11-02 CN CN202311450262.3A patent/CN117165402A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109757687A (en) * | 2019-02-28 | 2019-05-17 | 四川李记乐宝食品有限公司 | A kind of bubble leaf mustard and preparation method thereof |
| CN110122811A (en) * | 2019-04-19 | 2019-08-16 | 广西民族师范学院 | It is a kind of using pork leaf mustard as sauerkraut of raw material and preparation method thereof |
| CN112535267A (en) * | 2019-09-20 | 2021-03-23 | 云南省通海酱菜厂有限公司 | Production method of fresh flower rose kohlrabi product |
Non-Patent Citations (2)
| Title |
|---|
| 说于桑田中: "广东芥菜怎样腌制酸菜", pages 343 - 348, Retrieved from the Internet <URL:https://zhidao.baidu.com/question/1772435386606991700.html> * |
| 魏明英: "乳酸菌及其发酵食品", 成都：四川科学技术出版社, pages: 135 - 37 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108308627B (en) | Physical method for removing kernel coat from hickory nut kernels | |
| CN102150800A (en) | Pickled vegetable instant food producing process | |
| CN103932359B (en) | Leaf mustard pickle before cleaning method | |
| CN117165402A (en) | Preparation system and preparation method of pickled mustard | |
| CN212994269U (en) | Negative-pressure rapid egg pickling system with high feed liquid utilization rate | |
| CN112931590A (en) | Freeze-dried cod fish shred preparation equipment and preparation process thereof | |
| CN210248144U (en) | Vacuum frying and deoiling complete device | |
| CN212414613U (en) | Automatic processing equipment of sauce braised food | |
| CN115530333A (en) | Preparation method of fish prefabricated dish | |
| CN106616664B (en) | Low-salt long-stem Chinese cabbage and preparation method thereof | |
| CN107712951A (en) | A kind of camellia oleifera fruit cleaning device | |
| CN110419704A (en) | A kind of method and processing unit (plant) for pickling grape leaf using soup | |
| CN209268675U (en) | A kind of lichee cleaning and sterilization equipment | |
| CN1096817A (en) | A kind of production method of fermented glutinous rice beverage | |
| CN111631341A (en) | Automatic processing equipment of sauce braised food | |
| CN208434681U (en) | Hickory kernel roller takes off benevolence clothing machine and continuous-flow type takes off benevolence clothing physical equipment | |
| CN110012991A (en) | A kind of natural dry blowing jujube juice and preparation method thereof | |
| CN206119032U (en) | Apparatus for producing of ferment coffee | |
| CN212464796U (en) | Automatic change pickles demineralizer | |
| CN110876459A (en) | Sour and hot fish can | |
| CN209047335U (en) | A kind of vacuum tumbler convenient for cleaning operation | |
| CN220529241U (en) | Continuous tasty quenching and tempering device of guipure formula agricultural product | |
| KR101790099B1 (en) | Method for manufacturing sea products | |
| CN215602951U (en) | Vacuum-steam pulsation blanching machine | |
| JPH07255392A (en) | Method for improving quality of rice for boiled rice and apparatus therefor |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |