CN1454509A - Hot pickled mustard tuber pickling process - Google Patents
Hot pickled mustard tuber pickling process Download PDFInfo
- 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
- Authority
- CN
- China
- Prior art keywords
- fermentation tank
- fermentation
- pickling
- time
- jar
- Prior art date
Links
- 238000000034 methods Methods 0.000 title claims abstract description 15
- 235000003351 Brassica cretica Nutrition 0.000 title claims description 13
- 235000003343 Brassica rupestris Nutrition 0.000 title claims description 13
- 235000010460 mustard Nutrition 0.000 title claims description 13
- 238000005554 pickling Methods 0.000 title claims description 5
- 240000000772 Brassica cretica Species 0.000 title claims 2
- 238000000855 fermentation Methods 0.000 claims abstract description 26
- 230000004151 fermentation Effects 0.000 claims abstract description 26
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- 239000011780 sodium chloride Substances 0.000 claims abstract description 11
- 235000013311 vegetables Nutrition 0.000 claims abstract description 10
- 230000001954 sterilising Effects 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 238000005516 engineering processes Methods 0.000 claims description 9
- 239000007789 gases Substances 0.000 claims description 7
- 244000005700 microbiome Species 0.000 claims description 7
- 238000006297 dehydration reactions Methods 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 235000016068 Berberis vulgaris Nutrition 0.000 claims 2
- 241000335053 Beta vulgaris Species 0.000 claims 2
- 230000000007 visual effect Effects 0.000 claims 1
- 238000005096 rolling process Methods 0.000 abstract description 9
- 238000003912 environmental pollution Methods 0.000 abstract 1
- 239000000796 flavoring agents Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 239000000203 mixtures Substances 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 241000219198 Brassica Species 0.000 description 11
- 238000004519 manufacturing process Methods 0.000 description 8
- 235000016709 nutrition Nutrition 0.000 description 5
- 239000012267 brine Substances 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 230000000050 nutritive Effects 0.000 description 4
- 239000011901 water Substances 0.000 description 4
- 241001131796 Botaurus stellaris Species 0.000 description 3
- 208000005156 Dehydration Diseases 0.000 description 3
- 210000004243 Sweat Anatomy 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 238000005842 biochemical reactions Methods 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 238000007605 air drying Methods 0.000 description 1
- 230000001488 breeding Effects 0.000 description 1
- 239000012141 concentrates Substances 0.000 description 1
- 238000005695 dehalogenation reactions Methods 0.000 description 1
- 238000004043 dyeing Methods 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 229910052736 halogens Inorganic materials 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound data:image/svg+xml;base64,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 data:image/svg+xml;base64,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 CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 239000002994 raw materials Substances 0.000 description 1
- 239000012266 salt solutions Substances 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 239000000243 solutions Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000002699 waste materials Substances 0.000 description 1
Abstract
Description
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)
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 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1454509A true CN1454509A (en) | 2003-11-12 |
| CN1317976C CN1317976C (en) | 2007-05-30 |
Family
ID=29260181
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB031177336A CN1317976C (en) | 2003-04-21 | 2003-04-21 | Hot pickled mustard tuber pickling process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1317976C (en) |
Cited By (8)
| 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)
| 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 |
-
2003
- 2003-04-21 CN CNB031177336A patent/CN1317976C/en not_active IP Right Cessation
Cited By (12)
| 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 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1317976C (en) | 2007-05-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104017689B (en) | Purple sweet potato liquor and preparation method thereof | |
| CN102577840B (en) | Method for cultivating edible fungus with vinegar residue | |
| CN104397632B (en) | Fermented capsicum product and preparation method thereof | |
| CN103704839B (en) | Production method for seaweed beverage | |
| CN103039883B (en) | Yangtao lucid ganoderma composite ferment and preparation method thereof | |
| CN101481643B (en) | Aroniamelanocarpa fruit wine and brewing method thereof | |
| CN101665384B (en) | Se-enriched bio-organic fertilizer and producing method thereof | |
| CN101455431B (en) | Orange fruit vinegar beverage and production method thereo | |
| CN101144097B (en) | Method for preparing chitin and its chitosan and chitosan oligosaccharide | |
| CN102652558B (en) | Chili sauce produced by fermentation of pure lactic acid bacteria and production method for chili sauce | |
| CN101238875B (en) | Fermentation pepper sauce and preparation thereof | |
| CN1309319C (en) | Method for producing low-salinity seasoning air-drying Wuchang fish | |
| CN102793121B (en) | Processing method of light-color air-dried green string bean slices and salted products thereof | |
| CN100337555C (en) | Production method of biotic straw feedstuff | |
| CN102499403B (en) | Compound fruit vinegar beverage and preparation method thereof | |
| CN101744316B (en) | Fermented low-salt semi-dried tilapia mossambica, processing method thereof and application thereof | |
| CN101518320B (en) | Preparation method of long shelf life fermented pickled vegetable | |
| CN103865749B (en) | The brewing method of a kind of Fujian Monas cuspurpureus Went vinegar | |
| CN101579132B (en) | Method for extracting proteins and chitin from heads and shells of prawns | |
| CN103798831B (en) | Fermented tea sausage and processing method thereof | |
| CN102948721B (en) | Pickling process method for secondary fermentation of leaf mustard and application in production of ready-to-eat pickles thereof | |
| CN100534326C (en) | Method for pickling leaf mustard | |
| CN101619282B (en) | Preparation method of mulberry dry red wine | |
| CN102210422B (en) | Preparation technology of pickle composite leaven and application method thereof | |
| CN101912100B (en) | Method for continuously fermenting pickle with low salt |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20070530 Termination date: 20140421 |