CN1186993C - Method for elongating production period and antistaling period of Fuling pickled mustard tubers - Google Patents
Method for elongating production period and antistaling period of Fuling pickled mustard tubers Download PDFInfo
- Publication number
- CN1186993C CN1186993C CNB991100069A CN99110006A CN1186993C CN 1186993 C CN1186993 C CN 1186993C CN B991100069 A CNB991100069 A CN B991100069A CN 99110006 A CN99110006 A CN 99110006A CN 1186993 C CN1186993 C CN 1186993C
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- pond
- fuling
- salt
- dish
- greengrocery
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- Expired - Fee Related
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Abstract
The present invention relates to a making method for prolonging the refreshing period and the processing period of fuling greengrocery ends (special products) by the dewatering and the fermentation of a sealed and vacuum pickle pool without using a preservative. The present invention is characterized in that the emerald, crisp and fresh greengrocery ends are obtained by that the fuling greengrocery ends (special products) are processed by the steps of ultraviolet sterilizing, putting in the pool, adding of a proper amount of table salt, exhausting of raw vegetable smell and evacuating under the action of the sealed and vacuum pickle pool. The fuling crisp vegetable which is formed by the processing of the fuling greengrocery ends has good color, freshness and crispness, and a fuling mustard tuber which is a special product can also be processed by the method. The present invention has the advantages of prolonged processing period, obtainment of delicious green greengrocery ends and reduction of seasonal rottenness.
Description
The invention belongs to the making food technical field, specifically is to prolong to add duration, the production method of freshness date
Existing Fuling＜special product〉the green vegetables head, the crisp dish of producing add the duration, freshness date all is seasonal processing＜special product〉the green vegetables head is seasonal mildew and rot, have a strong impact on product quality, and the process-cycle is short, more and more advocating product quality, today that food is fresh, make people therefrom obtain maximum value, making local vegetable grower therefrom obtain economic benefit is a problem highly significant.
Purpose of the present invention is to overcome in the present technology production, and seasonal strong, the time is short, the rotten mildew and rot fast deficiency of green vegetables head, and provide a kind of change seasonality to be processed as the processing of the property whole year, prevent the seasonal preparation method of going rotten of green vegetables head.
The technical solution adopted in the present invention is:
At first with the green vegetables head through disinfection by ultraviolet light, go bacterium, put into have sealing, the salted vegetables capacious pond of dehydration, vacuum function (sees Fig. 1 cutaway view, Fig. 2 plane
Among the figure, 1. seal cover, 2. tank, 3. outer pool wall, 4. in pool wall, 5. suction eye, 6. stainless steel filter, 7. load-carrying rod, 8. filter tank, 9. plank, 10. press strip stone, 11. draining rubber stoppers 12, vavuum pump gate valve
As shown in Figure 1, cover on pool side tank (2) by seal cover (1), form water seal, make in the pond and be hedged off from the outer world, prevented the pollution of outside contamination and harmful bacteria to the dish pond, by the insulating space of interior pool wall (3) with outer pool wall (4), prevented that effectively outer pool wall sewage from infiltrating the pollution to the dish pond, can not pollute on the dish because the isolation of interior pool wall is arranged, simultaneously, in insulating space, there is a water plug hole (5) regularly to extract out,, prevented the pollution of sewage most effectively the dish pond to keep the cleaning of insulating space with infiltrating insulating space sewage.
Being provided with stainless steel filtering net (6) in the bottom in pond, is load-carrying iron staff (7) below the filter screen, and the filtration by filter screen makes the dish juice of squeezing out flow into filter tank (8), effectively hot pickled mustard tube is dewatered.The gravity effect that on dish, has plank (9) to be pressed in the stone bar (10) on the plank dish juice of squeezing out.Tank water is put during capping driedly at revealed secrets,, opened tank draining rubber stopper (11) in order to avoid Gai Bianshui splashes into the dish pond.When sealing up for safekeeping, cover and open vavuum pump gate valve (12) behind the seal cover and find time, be vented to and shut valve after lid sternly is advisable, repeatedly repeatedly pumping, exhaust in long-term storage.
By a certain amount of one deck dish, an amount of salt of one deck, layering dress pond bonnet top cover labyrinth, vacuumize, row's romaine lettuce gas plays the pond after 3 days-7 days, take out pond inner salt dish water, after the pond is gone in the layering of beginning secondary salt, cover seal cover, vacuumize, row's romaine lettuce gas plays the pond after 7 days-10 days, take out pond inner salt dish water, begin three times salt, set up pond inner filtration stainless (steel) wire, after repeating the operation of a salt, put plank above the dish, add designed stone bar weight, cover seal cover, vacuumize, can deposit for a long time behind row's romaine lettuce gas, deposit in the process at this and can repeatedly arrange romaine lettuce gas on demand, this deposits process also makes dish obtain fermentation, need add and just play the pond man-hour, the time is changeable.
Thus, but obtained the green vegetables head of long storage time.
Change the seasonal processing of green vegetables head the processing of into long-term property, avoided seasonal hasty, the poor quality of processing, the drawback of shortage of manpower have obtained long-run equilibrium production.
Thus, obtain preservative free, and bright, crisp, green green vegetables head.
The invention has the advantages that, delayed the latter stage of ripening of green vegetables heads, its long-term storage is not gone rotten, and it is emerald green to have kept the green vegetables head, and fresh and crisp, crisp dish or the hot pickled mustard tube processed with this quality green vegetables head make us tasty, pleasing more.
Claims (1)
1, a kind ofly prolongs the method that the green vegetables head adds duration and freshness date, it is characterized in that it comprises the steps:
(1) the green vegetables head is gone into the pond through ultraviolet sterilization;
(2) by a certain amount of one deck dish, the an amount of salt of one deck, layering is adorned pond bonnet top cover labyrinth, is vacuumized, arranges romaine lettuce gas, play the pond after 3-7 days, take out pond inner salt dish water, after the pond is gone in the layering of beginning secondary salt, cover seal cover, vacuumize, arrange romaine lettuce gas, play the pond after 7-10 days, take out pond inner salt dish water, begin three times salt, set up pond inner filtration stainless (steel) wire, after the operation of a salt of repetition, put plank above the dish, add designed stone bar weight, cover seal cover, can deposit for a long time after vacuumizing, arrange romaine lettuce gas.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB991100069A CN1186993C (en) | 1999-07-03 | 1999-07-03 | Method for elongating production period and antistaling period of Fuling pickled mustard tubers |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB991100069A CN1186993C (en) | 1999-07-03 | 1999-07-03 | Method for elongating production period and antistaling period of Fuling pickled mustard tubers |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1279033A CN1279033A (en) | 2001-01-10 |
| CN1186993C true CN1186993C (en) | 2005-02-02 |
Family
ID=5274311
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB991100069A Expired - Fee Related CN1186993C (en) | 1999-07-03 | 1999-07-03 | Method for elongating production period and antistaling period of Fuling pickled mustard tubers |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1186993C (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101884404A (en) * | 2009-05-13 | 2010-11-17 | 熊兴 | Novel pickle production technology |
| CN102986831B (en) * | 2012-11-28 | 2015-01-14 | 重庆市涪陵榨菜集团股份有限公司 | Storing and processing technology of hot pickled mustard tuber raw materials |
| CN105310037B (en) * | 2015-11-11 | 2019-03-15 | 余湘集团股份有限公司 | A kind of intelligent preprocess method of vinegar-pepper taste fermentation pickled vegetable |
| CN105310036B (en) * | 2015-11-11 | 2019-03-15 | 湖北吉姥爷农业科技股份有限公司 | A kind of intelligent preparation method of vinegar-pepper taste fermentation pickled vegetable |
| CN105361053A (en) * | 2015-11-17 | 2016-03-02 | 黄林海 | Method for producing sweet and spicy fermented pickled vegetable |
| CN109055180A (en) * | 2018-07-19 | 2018-12-21 | 广西罗城老娘菜食品有限公司 | Pickle cellar |
-
1999
- 1999-07-03 CN CNB991100069A patent/CN1186993C/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| CN1279033A (en) | 2001-01-10 |
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| C14 | Grant of patent or utility model | ||
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Owner name: CHONGQING BAGENCAI TRADE CO., LTD. Free format text: FORMER OWNER: LIU GUOZHI Effective date: 20110616 |
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| C41 | Transfer of patent application or patent right or utility model | ||
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Free format text: CORRECT: ADDRESS; FROM: 408000 3/F, JIANYE BUILDING, NO. 59, RENMIN EAST ROAD, FULING, CHONGQING TO: 408000 JINQU TECHNOLOGY INCUBATION PARK, NO. 40, DAOXIANG ROAD, FULING DISTRICT, CHONGQING |
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| TR01 | Transfer of patent right |
Effective date of registration: 20110616 Address after: 408000 Chongqing city Fuling District Daoxiang Road No. 40 Jin Qu incubator Patentee after: Chongqing Bagencai Commercial and Trade Co., Ltd. Address before: 408000, building 3, building 59, Renmin East Road, Chongqing, Fuling Patentee before: Liu Guozhi |
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| DD01 | Delivery of document by public notice |
Addressee: Liu Guozhi Document name: Notification of Passing Examination on Formalities |
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| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20050202 Termination date: 20110703 |