CN1219365A - One-step method for production of hot-pickled mustard tuber - Google Patents

One-step method for production of hot-pickled mustard tuber Download PDF

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Publication number
CN1219365A
CN1219365A CN98124242A CN98124242A CN1219365A CN 1219365 A CN1219365 A CN 1219365A CN 98124242 A CN98124242 A CN 98124242A CN 98124242 A CN98124242 A CN 98124242A CN 1219365 A CN1219365 A CN 1219365A
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CN
China
Prior art keywords
dish
pickled mustard
salt
mentioned
hot pickled
Prior art date
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Granted
Application number
CN98124242A
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Chinese (zh)
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CN1069819C (en
Inventor
吴永娴
王中凤
傅承德
曾凡坤
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SOUTHWEST AGRICULTURAL UNIVERSITY
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SOUTHWEST AGRICULTURAL UNIVERSITY
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Priority to CN98124242A priority Critical patent/CN1069819C/en
Publication of CN1219365A publication Critical patent/CN1219365A/en
Application granted granted Critical
Publication of CN1069819C publication Critical patent/CN1069819C/en
Anticipated expiration legal-status Critical
Expired - Fee Related legal-status Critical Current

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Abstract

An one-step method for producing hot-pickled mustard tuber includes such technological steps as peeling raw material, washing, cutting, pickling, centrifugal dewatering, hot-blast dewatering, cooling, mixing with flavourings, loading into bags, vacuumizing and sealing and storing for aging,and features saving labour and time, and low loss of nutrients.

Description

One-step method is produced the method for hot pickled mustard tube
The present invention relates to food processing field, particularly relate to the processing method of hot pickled mustard tube.
Hot pickled mustard tube all adopts first, refining two-stage process to process at present.Just system promptly by the green vegetables head through peeling, wear string, cool solarization, again through twice pickled dehydration, make salt content reach 14-16%, water content 70-74%, the spice watt altar of packing into then, through turning over water, fermentation, seal after-ripening or twice salt marsh after about one month after Da Chi seal after-ripening up for safekeeping.Be raw material with altar dress or pond dress dish again when refining, selected, elutriation, chopping, desalination (or not desalination), dehydration (or not dewatering), spice, weigh, pack, sterilization (or not sterilization) get product.Shortcomings such as obviously there is long processing time in the method that above-mentioned two-step method is produced refining hot pickled mustard tube, operation is many, big with the salt amount, the amount of labour used big, the nutriment loss is big, and operation is many in the hot pickled mustard tube preliminary working process, and be manually-operated, environmental condition is poor, thereby has a strong impact on the product health.
The object of the present invention is to provide one step of a kind of whole process flow, finish fast, sanitary condition, product nutrition condition are good, the production method of saving of labor, the refining hot pickled mustard tube in timesaving.
Processing step of the present invention is as follows:
1. select the fresh green vegetables head kind that is suitable for processing, use hand peeling, and remove old muscle and dish ear.
2. use the beet washer flush away silt and the dirt of full-automatic high-pressure hydro-peening.
3. be cut into the rectangular of cross section 0.8-1 centimeter square with filament cutter.
4. give the strand 20 minutes of salting down with the salt of hot pickled mustard tube weight 0.5%.
With above-mentioned through giving the dish strand that salts down, with centrigugal swing dryer dehydration 3-5 minute.
6. the dish silk with above-mentioned dehydration dewatered 60-90 minute with reverse-flow tunnel dryer, and temperature is controlled at 55-60 ℃.
7. cool off above-mentioned dish silk naturally to room temperature.
8. the salt that adds dish silk weight 8-10%, and add chilli powder, zanthoxylum powder and spices etc. by conventional formulation and mix thoroughly.
9. pack and be evacuated to vacuum 〉=0.09MPa, sealing.
10. in clean, ventilation, lucifuge storehouse, deposited naturally 3 months, finish the nature after-ripening and get product.
The advantage of this method is that operation is few, and the time is short, 3-4 hour only consuming time of preceding 9 steps.Therefore, nutritive loss is few, and sanitary condition is good, saves time, the saving of labor.
Embodiment 1:
Take by weighing 1000 kilograms of aquatic foods, tender green vegetables head, artificial peeling, go to machine-wash only with high-pressure spray wash behind old muscle and the dish ear, be cut into the rectangular of cross section 0.8 centimeter square with filament cutter, admix 5 kilograms of salt and give and salt 20 minutes down, dewatered 60 minutes with reverse-flow tunnel dryer after 5 minutes with centrifugal hydro-extracting cage dehydration, temperature is controlled at 55 ℃, naturally cool to room temperature then, add batchings such as 95 kilograms of salt and an amount of chilli powder, zanthoxylum powder and mix thoroughly.Pack is evacuated to 0.09MPa at last, deposits the inner wrapping hot pickled mustard tube that got product in 3 months in the storehouse of clean, ventilation, lucifuge naturally.
Embodiment 2:
Take by weighing 1500 kilograms of aquatic foods.Tender green vegetables head, artificial peeling, go to machine-wash only with high-pressure spray wash behind old muscle and the dish ear, be cut into the rectangular of transversal and 0.9 centimeter square with filament cutter, 7.5 kilograms of salt of tripping give and salt 20 minutes down, dewater 75 minutes with reverse-flow tunnel dryer after 3 minutes with centrifugal hydro-extracting cage dehydration, and temperature is controlled at 58 ℃, naturally cool to room temperature then, add batchings such as 135 kilograms of salt and an amount of chilli powder, zanthoxylum powder and mix thoroughly.Pack is evacuated to 0.091MPa at last, deposits the inner wrapping hot pickled mustard tube that got product in 3 months in the storehouse of clean, ventilation, lucifuge naturally.
Embodiment 3:
Take by weighing 2000 kilograms of aquatic foods, tender green vegetables head, artificial peeling, go to machine-wash only with high-pressure spray wash behind old muscle and the dish ear, be cut into the rectangular of cross section 10 centimeter square with filament cutter, admix 10 kilograms of salt and give and salt 20 minutes down, dewatered 90 minutes with reverse-flow tunnel dryer after 4 minutes with centrifugal hydro-extracting cage dehydration, temperature is controlled at 60 ℃, naturally cool to room temperature then, add batchings such as 200 kilograms of salt and an amount of chilli powder, zanthoxylum powder and mix thoroughly.Pack is evacuated to 0.09MPa at last, deposits the inner wrapping hot pickled mustard tube that got product in 3 months in the storehouse of clean, ventilation, lucifuge naturally.

Claims (1)

1. the method that one-step method is produced hot pickled mustard tube is characterized in that comprising the following steps: successively
(1) selects the fresh green vegetables head kind that is suitable for processing, use hand peeling, and remove old muscle and dish ear.
(2) the beet washer flush away silt and the dirt of usefulness full-automatic high-pressure hydro-peening.
(3) be cut into the rectangular of cross section 0.8-1 centimeter square with filament cutter.
(4) give the strand 20 minutes of salting down with the salt of hot pickled mustard tube weight 0.5%.
(5) with above-mentioned through giving the dish strand that salts down, with centrigugal swing dryer dehydration 3-5 minute.
(6) the dish silk with above-mentioned dehydration dewatered 60-90 minute with reverse-flow tunnel dryer, and temperature is controlled at 55-60 ℃.
(7) cool off above-mentioned dish silk naturally to room temperature.
(8) add the salt of dish silk weight 9-10%, and add chilli powder, zanthoxylum powder and spices etc. by conventional formulation and mix thoroughly.
(9) pack and be evacuated to vacuum 〉=0.09MPa, sealing.
(10) in clean, ventilation, lucifuge storehouse, deposited naturally 3 months, finish the nature after-ripening and get product.
CN98124242A 1998-11-06 1998-11-06 One-step method for production of hot-pickled mustard tuber Expired - Fee Related CN1069819C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN98124242A CN1069819C (en) 1998-11-06 1998-11-06 One-step method for production of hot-pickled mustard tuber

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN98124242A CN1069819C (en) 1998-11-06 1998-11-06 One-step method for production of hot-pickled mustard tuber

Publications (2)

Publication Number Publication Date
CN1219365A true CN1219365A (en) 1999-06-16
CN1069819C CN1069819C (en) 2001-08-22

Family

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Family Applications (1)

Application Number Title Priority Date Filing Date
CN98124242A Expired - Fee Related CN1069819C (en) 1998-11-06 1998-11-06 One-step method for production of hot-pickled mustard tuber

Country Status (1)

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CN (1) CN1069819C (en)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101828684A (en) * 2010-05-11 2010-09-15 重庆市涪陵榨菜集团股份有限公司 Preserving and storing method in preserved szechuan pickle production
CN101849660A (en) * 2010-05-11 2010-10-06 重庆市涪陵榨菜集团股份有限公司 Mustard tuber production process
CN101884404A (en) * 2009-05-13 2010-11-17 熊兴 Novel pickle production technology
CN102919781A (en) * 2012-11-02 2013-02-13 湖州老恒和酿造有限公司 Production process of hot pickled mustard tubers and hot pickled mustard tuber

Family Cites Families (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1092257A (en) * 1993-12-18 1994-09-21 四川省涪陵榨菜集团公司 The production method of dewatering fresh-preserving shredded hot pickled mustard tuber
CN1092261A (en) * 1993-12-18 1994-09-21 四川省涪陵榨菜集团公司 The production method of instant foodstuffs of hot pickled mustard tuber

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101884404A (en) * 2009-05-13 2010-11-17 熊兴 Novel pickle production technology
CN101828684A (en) * 2010-05-11 2010-09-15 重庆市涪陵榨菜集团股份有限公司 Preserving and storing method in preserved szechuan pickle production
CN101849660A (en) * 2010-05-11 2010-10-06 重庆市涪陵榨菜集团股份有限公司 Mustard tuber production process
CN101828684B (en) * 2010-05-11 2012-07-04 重庆市涪陵榨菜集团股份有限公司 Preserving and storing method in preserved szechuan pickle production
CN101849660B (en) * 2010-05-11 2012-07-25 重庆市涪陵榨菜集团股份有限公司 Mustard tuber production process
CN102919781A (en) * 2012-11-02 2013-02-13 湖州老恒和酿造有限公司 Production process of hot pickled mustard tubers and hot pickled mustard tuber
CN102919781B (en) * 2012-11-02 2014-07-02 湖州老恒和酿造有限公司 Production process of hot pickled mustard tubers and hot pickled mustard tuber

Also Published As

Publication number Publication date
CN1069819C (en) 2001-08-22

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