CN1454509A - Hot pickled mustard tuber pickling process - Google Patents

Hot pickled mustard tuber pickling process Download PDF

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Publication number
CN1454509A
CN1454509A CN03117733A CN03117733A CN1454509A CN 1454509 A CN1454509 A CN 1454509A CN 03117733 A CN03117733 A CN 03117733A CN 03117733 A CN03117733 A CN 03117733A CN 1454509 A CN1454509 A CN 1454509A
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CN
China
Prior art keywords
fermentation tank
fermentation
pickling
time
jar
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Application number
CN03117733A
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Chinese (zh)
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CN1317976C (en
Inventor
章传华
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章传华
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Priority to CNB031177336A priority Critical patent/CN1317976C/en
Publication of CN1454509A publication Critical patent/CN1454509A/en
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Publication of CN1317976C publication Critical patent/CN1317976C/en

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Abstract

The invention is a preserved-szechuan-pickle curing technique, adopting the following steps: (1) washing and air-dring to dehydrate; (2) adding in salt at 3-5 to evenly mix, and then placing in fermentation cylinder to seal; (3) rolling and shaking the fermentation cylinder or blending in the cylinder to make vegetable block roll, and making submerging-curing and fermenting-afterripening for 5-8 weeks; (4) taking out the vegetable block for shreding, adding in flavor, sterilizing and packaging. It simplifies the technical flow and avoids environmental pollution.

Description

A kind of brine of pickled mustard tuber technology

Technical field

The invention belongs to the salted vegetable production technical field, be specifically related to a kind of brine of pickled mustard tuber technology.

Technical background

There is the long history of Pickle in China, and especially the hot pickled mustard tube manufacturing technology world is famous.Hot pickled mustard tube is to do raw material with the green vegetables head, because green vegetables head water content height, the band bitter taste needs in the manufacturing process through squeezing to get rid of moisture and bitter taste.The traditional manufacturing technique of hot pickled mustard tube comprises: classification is drawn the piece-string dish airing-undercarriage peeling-head pond-two that salts down-turn over and is salted down-prune and see muscle-shaping classification-elutriation-squeezing-spice-dress altar-tying-after-ripening-finished product, head salted down 4 days, two salted down 8 days, after-ripening was opened the altar inspection and once (is seen calendar year 2001 China Light Industry Press's publication " salted vegetable production practical technique ") more than 3 months in 30-40 days.This process procedure is many, and is long in time limit, and most operations are open type operations, easily pollution, difficult monitoring.Dehalogenation, flushing several times both made the salt content height in the dish, discharges and contaminated environment, but also nutrition is seriously run off, and the hot pickled mustard tube ubiquity that traditional handicraft is produced is of low nutritive value, and the shortcoming that yield rate is low is effectively solved always.

Summary of the invention

The present invention is directed to the prior art above shortcomings, purpose is to provide a kind of technology of making hot pickled mustard tube, by fermentation tank with the dish piece flood the after-ripening that salts down, ferments be integrated into one the step finish, both greatly reduced required salinity, guaranteed that again nutrition do not run off, the bright delicious and crisp of taste is tender, has also simplified technological process, avoids contaminated environment.

Technical solution of the present invention is as follows:

Brine of pickled mustard tuber adopts following processing step:

(1) cleaning, air-dry dehydration

(2) with sealing in the rolling fermentation tank of packing into behind the salt 3-5% mixing;

(3) roll/shake fermentation tank or jar in stir, the dish piece is rolled in jar, flood and salt down and ferment

After-ripening, time 5-8 week.

(4) take out the dish piece, chopping, perfuming, sterilization, packing get finished product.

The rolling of the fermentation tank that adopts in this technology/shake or stirring movement speed 20-30cm/ second; The period of motion is: first week was decremented to 3-5 minute from 10-15 minute from per hour being decremented to for 1 time 8-12 hour 1 time at every turn, remaining several weeks, 12 hours every days 1 time, each 3-5 minute; Temperature is controlled in the 15-25 ℃ of scope.

In flooding the sweat that salts down, carry out pH value, temperature, sugared salinity, gas pressure, microorganism etc. to salted vegetables in the jar and monitor and regulate and control.

Key of the present invention is that the seal-moving that adopts fermentation tank to carry out floods the sweat that salts down, this process makes the dish piece that following variation take place in jar: beginning is because bittern is oozed out in the union dyeing of salt grain, just begin to be participated in by microorganisms such as various lactic acid bacterias natural fermented, the gas of its generation has suppressed the breeding of spoilage organisms again.Biochemical reactions through a series of microorganism makes the slaking day by day of dish piece.After fermentation was finished, gas reduced day by day, until stopping; Bittern all returns again at last and oozes back in the dish piece from less to more simultaneously.This technical process is brought the advantage of following several respects: the head that 1, has changed traditional manufacturing technique salts down, two salts, presses various operations such as water, after-ripening down, and length consuming time by the seal-moving fermentation tank, concentrates on one and goes on foot and finish, and has obviously simplified technology, has saved the time.2, the salt amount that drops into of traditional manufacturing technique is very high, the waste resource, and the row's of pickling halogen has been taken away a large amount of nutrition again several times, being of low nutritive value of finished product, mouthfeel is undesirable.And the present invention by sealed rolling flood salt down the fermentation one the step finish, biochemical reaction by nature makes the thick gravy generation return the variation of oozing back by being exuded to, the salt amount that adds is few, need not press water, both guaranteed that nutritional labeling do not lose, can also react the microorganism, the beneficial bacterium that obtain multiple beneficial, have higher nutritive value and the tender mouthfeel of bright delicious and crisp.3, main to flood the fermentation after-ripening process that salts down all be to finish in confined conditions, prevented pollution, edible safer.

This shows that brine of pickled mustard tuber technology of the present invention had both improved the nutritive value of hot pickled mustard tube, simplified technology again, shortened the production cycle, sanitation and hygiene, more meet the consumption demand of current people's pursuing high quality, high nutrition.

Description of drawings

Fig. 1 is the fermentation tank structural representation of a kind of form used herein.

The specific embodiment

Choose and bright taste with discrimination 100 kilograms in hot pickled mustard tube, the residual stem of the fibrous root of pruning, clean silt, stripping and slicing, air-dry dehydration is with natural air drying or the machine hot blast is air-dry all can.Treat to reclaim when 100 kilograms of fresh vegetable dehydrations are 35 kilograms of left and right sides.Ratio in 4% mixes with salt, puts into fermentation tank, builds seal cover, makes water, gas must not seepage.Start fermentation tank, per hour rolled 1 time in first day, 1 time 15 minutes, rolled 1 time in second day per 6 hours, each 10 minutes, 3-7 rolled 1 time in per 12 hours, and each 3 minutes, to observe from monitoring window, salt solution oozes out gradually, until being covered with dish piece surface.Since second week, in remaining 5-8 week, roll 1 12 hours every days, each 3-5 minute.Observe from monitoring window, bittern increases day by day, after return gradually again and ooze back in the dish piece.The rolling rate of jar is controlled in 20-30cm/ scope second, and each the rolling is advisable with the whole upsets of dish piece.Temperature is controlled in the 15-25 ℃ of scope.In the rolling sweat, also to often observe jar variation of interior dish piece.Fermentation tank 1 is mechanical rolling form, referring to Fig. 1, will be provided with monitoring window 2 and regulation and control window 3 on jar, but monitoring window 2 has the passage 4 of switch, so that detection probe stretches into, salted vegetables in the jar is carried out pH value, temperature, sugared salinity, gas pressure, microorganism etc. monitor.Regulation and control window 3 is provided with switch passage and automatic one-way exhaust valve 5 etc., automatic unlatching one-way exhaust valve exhaust when on the one hand being convenient to jar an interior fermentation gas and reaching certain pressure, but by the switch passage salinity of dish piece, sugar, pH value, microorganism etc. are added and subtracted regulation and control on the other hand.5-8 takes out the dish piece after week, and chopping, reinforced seasoning and seasoning, sterilization, packing get product.

The tank body of the fermentation tank that present embodiment adopts is supported by a pedestal 6, and connects outside mechanical actuation device.Form rolling by the external force Mechanical Driven.But the motion of fermentation tank is not limited to this form, can also be various forms of shaking or jar interior the stirring, can provide power by machinery, also can lean on manual driven.

Claims (5)

1, a kind of pickling process of hot pickled mustard tube is characterized in that adopting following processing step:
(1) cleaning, air-dry dehydration;
(2) with sealing in the fermentation tank of packing into behind the salt 3-5% mixing;
(3) roll, shake fermentation tank or jar in stir, the dish piece is rolled, flood and salt down and the after-ripening of fermenting,
Time 5-8 week;
(4) take out dish piece, chopping, perfuming, sterilization, packing.
2, the pickling process of pickled red beet root according to claim 2 is characterized in that movement rate 20-30cm/ second of fermentation tank; The period of motion is: first week was decremented to 3-5 minute from 10-15 minute from per hour being decremented to for 1 time 8-12 hour 1 time at every turn, remaining several weeks, 12 hours every days 1 time, each 3-5 minute, fermentation temperature 15-25 ℃.
3, the pickling process of pickled red beet root according to claim 2 is characterized in that will carrying out pH value, temperature, sugared salinity, gas pressure to salted vegetables in the jar during the fermentation, microorganism is monitored and regulate and control.
4, the fermentation tank that uses in the described technology of claim 1, it is characterized in that fermentation tank is a sealable tank body (1), jar is provided with monitoring window (2) and regulation and control window (3), monitoring window (2) is transparent visual, and but the passage (4) of switch is arranged, be provided with switch passage and one-way exhaust valve (5) automatically in the regulation and control windows (3).
5, fermentation tank according to claim 4 is characterized in that supporting described tank body by a pedestal (6), and connects mechanical actuation device.
CNB031177336A 2003-04-21 2003-04-21 Hot pickled mustard tuber pickling process CN1317976C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CNB031177336A CN1317976C (en) 2003-04-21 2003-04-21 Hot pickled mustard tuber pickling process

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CNB031177336A CN1317976C (en) 2003-04-21 2003-04-21 Hot pickled mustard tuber pickling process

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CN1454509A true CN1454509A (en) 2003-11-12
CN1317976C CN1317976C (en) 2007-05-30

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Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
CN101940287A (en) * 2010-07-19 2011-01-12 四川烹饪高等专科学校 Method for preparing yibin bean sprouts by quick fermentation
CN101518320B (en) * 2009-03-26 2011-06-15 浙江省农业科学院 Preparation method of long shelf life fermented pickled vegetable
CN101366487B (en) * 2008-09-28 2011-08-31 十堰渝川食品有限公司 Processing method for soaked, pickled product of vegetable
CN102178196A (en) * 2011-04-27 2011-09-14 四川省惠通食业有限责任公司 New process for shortening fermenting period of salted tuber mustard
CN102835636A (en) * 2012-09-14 2012-12-26 四川省惠通食业有限责任公司 Method for fermenting pickles with low water content and low salt
CN104994742A (en) * 2013-08-29 2015-10-21 株式会社ELab Method for quickly salting kimchi ingredients, and method and system for quickly preparing low-salt kimchi
CN106376874A (en) * 2016-08-26 2017-02-08 西南大学 Pickling and ripening method for semi-dry pickled vegetables

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1240605A (en) * 1998-06-30 2000-01-12 章传华 Hot pickled beet tuber and its preparing process

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101366487B (en) * 2008-09-28 2011-08-31 十堰渝川食品有限公司 Processing method for soaked, pickled product of vegetable
CN101518320B (en) * 2009-03-26 2011-06-15 浙江省农业科学院 Preparation method of long shelf life fermented pickled vegetable
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
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
CN101940287A (en) * 2010-07-19 2011-01-12 四川烹饪高等专科学校 Method for preparing yibin bean sprouts by quick fermentation
CN101940287B (en) * 2010-07-19 2012-11-14 四川烹饪高等专科学校 Method for preparing yibin bean sprouts by quick fermentation
CN102178196A (en) * 2011-04-27 2011-09-14 四川省惠通食业有限责任公司 New process for shortening fermenting period of salted tuber mustard
CN102178196B (en) * 2011-04-27 2013-03-20 四川省惠通食业有限责任公司 New process for shortening fermenting period of salted tuber mustard
CN102835636A (en) * 2012-09-14 2012-12-26 四川省惠通食业有限责任公司 Method for fermenting pickles with low water content and low salt
CN104994742A (en) * 2013-08-29 2015-10-21 株式会社ELab Method for quickly salting kimchi ingredients, and method and system for quickly preparing low-salt kimchi
CN104994742B (en) * 2013-08-29 2019-03-08 金惠媛 The quick fixing method of pickles material and low-salt kimchi method for fast mfg and manufacture system
CN106376874A (en) * 2016-08-26 2017-02-08 西南大学 Pickling and ripening method for semi-dry pickled vegetables

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