CN1530030A - Production of moderate salted mustard tuber without antiseptics - Google Patents
Production of moderate salted mustard tuber without antiseptics Download PDFInfo
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- CN1530030A CN1530030A CNA031174760A CN03117476A CN1530030A CN 1530030 A CN1530030 A CN 1530030A CN A031174760 A CNA031174760 A CN A031174760A CN 03117476 A CN03117476 A CN 03117476A CN 1530030 A CN1530030 A CN 1530030A
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- pickled mustard
- hot pickled
- desalination
- mustard tube
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Abstract
A technology for preparing the medium-salt hot pickled mustard tuber without antiseptic agent includes such steps as pickling with edible salt, washing, cutting, desalting, dewatering, mixing with flavouring, vacuum packing, and sterilizing with hot water. Its advantages are high quality of product, and low cost.
Description
Technical field
The present invention relates to the production technology of hot pickled mustard tube, particularly a kind of production technology of middle salt preservative-less hot pickled mustard tuber.
Technical background
Hot pickled mustard tube is traditional native article of China, and is very popular.At present the salt content of hot pickled mustard tube product is all than higher (being generally 10-14%), and all is added with anticorrisive agent, to prolong its shelf-life and storage life.In recent years, along with growth in the living standard, variation has taken place to the consumer psychology of food in people, and consumer's pursuit just develops towards the direction of nutrition, health, safety and low salinity.Thereby in making, the low-salt preservative-less hot pickled mustard tuber parent that more and more is subjected to market looks at.In the hot pickled mustard tube industry, generally salinity be lower than 8% hot pickled mustard tube call in, the less salt hot pickled mustard tube, salinity is higher than 8% hot pickled mustard tube and is called high salt hot pickled mustard tube, when salinity is lower than 8%, because the bacterium in the hot pickled mustard tube can not get effective inhibition, need to add anticorrisive agent especially and prolong its shelf-life and storage life.At present in, in the production technology of low-salt preservative-less hot pickled mustard tuber, for salinity and don't the interpolation anticorrisive agent that reduces hot pickled mustard tube, just must be honored as a queen and also have a requisite hot water sterilization process at hot pickled mustard tube vacuum dress, because in the matting before this operation, the water for cleaning of hot pickled mustard tube is the cooling water after boiler boils, this water is vulnerable to pollute and carries disease germs, after its cleaning hot pickled mustard tube, still make hot pickled mustard tube have a large amount of bacteriums, and be used for incense accessory that hot pickled mustard tube mixes seasoning mutually without sterilization processing, itself have a large amount of bacteriums.So be honored as a queen at the vacuum dress, retained a large amount of bacteriums in the hot pickled mustard tube, to such an extent as in the hot water sterilization process, in order to reach bactericidal effect, make hot pickled mustard tube reach the requirement of guaranteeing the quality, just must make the water temperature height (about 100 ℃) of sterilization, the time of sterilization long (about 20 minutes), and for a long time high temperature sterilization has higher requirement to the material of packaging bag, certainly will increase the packing cost of hot pickled mustard tube like this, in having weakened, the market competitiveness of less salt hot pickled mustard tube; On the other hand, the hot pickled mustard tube that dress is honored as a queen makes hot pickled mustard tube lose tender and crisp mouthfeel through the high-temperature boiling of certain hour easily, has reduced the quality of hot pickled mustard tube.
Summary of the invention
Technical problem to be solved by this invention provides a kind of production technology of middle salt preservative-less hot pickled mustard tuber, does not increase the packing cost of hot pickled mustard tube to produce the middle salinity preservative-less hot pickled mustard tuber that reaching guarantees the quality requires, and can keep the tender and crisp taste quality of hot pickled mustard tube.
The production technology of salt preservative-less hot pickled mustard tuber is in of the present invention: will the hot pickled mustard tube after salt is pickled clean, after the cutting, and desalination, dehydration, through mixing and stirring final vacuum dress envelope, the hot pickled mustard tube that dress is honored as a queen gets the finished product hot pickled mustard tube through the hot water sterilization.
In described cleaning and desalination operation, the cleaning of hot pickled mustard tube and desalination water be with running water respectively through quartz sand, active carbon coarse filtration, again through twining the smart filter of fiber, after after the milipore filter ultrafiltration, add stable chlorine dioxide disinfectant and ozone sterilization and aqua sterilisa.
Before the mixing and stirring operation, the incense accessory of intending using is carried out the atomic energy irradiation sterilization.
Described desalination operation is, detect the hot pickled mustard tube salt content Y after the cutting, adding weight in container is the desalination water of G1, with weight is that the plan desalination hot pickled mustard tube of G2 is inserted in the desalination container and stirred 20-30 minute, wherein, the desalination water consumption G1 in the container, plan desalination hot pickled mustard tube amount G2, plan desalination hot pickled mustard tube salt content Y meet: G1=[(100Y-7.5) ÷ 7.5] * G2.
The production technology of salt preservative-less hot pickled mustard tuber in of the present invention, because cleaning and desalination water in cleaning and desalination operation, it is behind employing membrane filtration technique and adding stable chlorine dioxide disinfectant and the ozone sterilization and the aqua sterilisa that gets, this water is aseptic and have certain antibacterial and disinfection vitality, before vacuum dress envelope operation, reduced the original content of molds of raw material hot pickled mustard tube largely like this; Because before the mixing and stirring operation, to carry out the atomic energy irradiation sterilization with the incense accessory that hot pickled mustard tube is mixed seasoning mutually, also reduced the content of molds of hot pickled mustard tube behind the mixing and stirring to a great extent, so after vacuum packaging, the content of molds of hot pickled mustard tube is reduced significantly, and in the hot water sterilization process, the desired sterilization intensity of this operation is able to remarkable reduction like this, the sterilization water temperature can be reduced to 85 ℃, and sterilizing time foreshortens to 10-12 minute.Because the reduction of sterilization water temperature and the shortening of sterilizing time, material to packaging bag requires also to decrease, so only need to use the packaging bag of general material, can satisfy of the requirement of hot water sterilization process to packaging bag, reduced the packing cost of hot pickled mustard tube, simultaneously also keep the tender and crisp mouthfeel of hot pickled mustard tube, promoted the quality of hot pickled mustard tube.
Because in the desalination operation, be according to the salt content Y that intends the desalination hot pickled mustard tube and intend desalination press for extracting juice amount G2 by formula G1=[(100Y-7.5) ÷ 7.5] * G2 calculates desalination water consumption G1, and control desalination mixing time is in 20-30 minute, then the hot pickled mustard tube salt content after the desalination will be in the 7-8% scope, like this in fairly large hot pickled mustard tube is produced, the workman is easy to grasp certain a collection of hot pickled mustard tube desalination water consumption each time, can keep the stable of hot pickled mustard tube salt content after the desalting processing, help improving the quality of product.
The specific embodiment
Running water respectively through quartz sand, active carbon coarse filtration, again through twining the smart filter of fiber, after after the milipore filter ultrafiltration, is added stable chlorine dioxide disinfectant and ozone sterilization and makes the cleaning and the desalination water of raw material hot pickled mustard tube; The raw material hot pickled mustard tube pruned in rolling, eluriate after seeing muscle, remove most dirt, silt and impurity with water for cleaning with cleaning machine; Hot pickled mustard tube after cleaning is cut into shredded hot pickled mustard tuber with filament cutter; Detect the salt content Y of shredded hot pickled mustard tuber, determine to intend each time desalination hot pickled mustard tube weight G2, according to formula G1=[(100Y-7.5) ÷ 7.5] * G2 calculates the G1 of desalination water consumption each time, with weight is the desalination water injection desalination bucket of G1, the desalination basket that weight will be housed again be the shredded hot pickled mustard tuber of G2 hangs in the desalination bucket, with the compressed air stirring of the no greasy dirt of cleaning 20-30 minute, makes the salinity of shredded hot pickled mustard tuber reach 7-8%, take out the desalination basket, drain desalted water; Shredded hot pickled mustard tuber after the desalination is put into centrifugal dehydrator dewater, dewatering time is determined according to dish silk water content; With incense accessory carry out the atomic energy width of cloth according to sterilization after, be made into mixed accessories by prescription, to going in the spice machine to mix stirrings with shredded hot pickled mustard tuber, add auxiliary materials such as sesame oil, glacial acetic acid successively after even substantially, stir; The heat-sealing of metering pack final vacuum, and the hot pickled mustard tube that dress is honored as a queen is put into sterilization machine carry out the hot water sterilization, about 85 ℃ of sterilization temperatures sterilizing time 10-12 minute, are cooled to normal temperature then in cooling water; Bag is wiped in shaping, vanning is packed and got finished product.
Claims (2)
1, a kind of production technology of middle salt preservative-less hot pickled mustard tuber is with after the cleaning of the hot pickled mustard tube after pickling through salt, the cutting, desalination, dehydration, and through mixing and stirring final vacuum dress envelope, the hot pickled mustard tube that dress is honored as a queen gets the finished product hot pickled mustard tube through the hot water sterilization, it is characterized in that,
A, in described cleaning and desalination operation, the cleaning of hot pickled mustard tube and desalination water are respectively through quartz sand, active carbon coarse filtration with running water, again through twining the smart filter of fiber, after after the milipore filter ultrafiltration, add stable chlorine dioxide disinfectant and ozone sterilization and aqua sterilisa.
B, before the mixing and stirring operation, the incense accessory that intend to use is carried out the atomic energy irradiation sterilization.
2, the production technology of middle salt preservative-less hot pickled mustard tuber according to claim 1, it is characterized in that, described desalination operation is, detect the hot pickled mustard tube salt content Y after the cutting, adding weight in container is the desalination water of G1, with weight is that the plan desalination hot pickled mustard tube of G2 is inserted in the desalination container and stirred 20-30 minute, and wherein, the desalination water consumption G1 in the container, intend desalination hot pickled mustard tube amount G2, intend desalination hot pickled mustard tube salt content Y and meet: G1=[(100Y-7.5) ÷ 7.5] * G2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031174760A CN1231142C (en) | 2003-03-15 | 2003-03-15 | Production of moderate salted mustard tuber without antiseptics |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB031174760A CN1231142C (en) | 2003-03-15 | 2003-03-15 | Production of moderate salted mustard tuber without antiseptics |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1530030A true CN1530030A (en) | 2004-09-22 |
| CN1231142C CN1231142C (en) | 2005-12-14 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB031174760A Expired - Fee Related CN1231142C (en) | 2003-03-15 | 2003-03-15 | Production of moderate salted mustard tuber without antiseptics |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1321586C (en) * | 2005-08-15 | 2007-06-20 | 重庆市涪陵榨菜（集团）有限公司 | Materials stirring technique for preparing preserved szechuan pickle |
| CN101912098A (en) * | 2010-08-04 | 2010-12-15 | 余姚市国泰实业有限公司 | Automatic production method and device for small packages of salted vegetables |
| CN103932124A (en) * | 2013-01-23 | 2014-07-23 | 安徽田丰缘食品有限公司 | Production process of black-fungus tuber mustard salted product |
| CN106954821A (en) * | 2017-02-28 | 2017-07-18 | 浙江斜桥榨菜食品有限公司 | A kind of production technology of delicious hot pickled mustard tube |
| CN110338382A (en) * | 2019-08-15 | 2019-10-18 | 四川江中源食品有限公司 | A kind of crisp technique of guarantor of salt marsh technology with high salt chafing dish vegetables packet convenient for production |
-
2003
- 2003-03-15 CN CNB031174760A patent/CN1231142C/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1321586C (en) * | 2005-08-15 | 2007-06-20 | 重庆市涪陵榨菜（集团）有限公司 | Materials stirring technique for preparing preserved szechuan pickle |
| CN101912098A (en) * | 2010-08-04 | 2010-12-15 | 余姚市国泰实业有限公司 | Automatic production method and device for small packages of salted vegetables |
| CN101912098B (en) * | 2010-08-04 | 2013-01-09 | 余姚市国泰实业有限公司 | Automatic production method and device for small packages of salted vegetables |
| CN103932124A (en) * | 2013-01-23 | 2014-07-23 | 安徽田丰缘食品有限公司 | Production process of black-fungus tuber mustard salted product |
| CN106954821A (en) * | 2017-02-28 | 2017-07-18 | 浙江斜桥榨菜食品有限公司 | A kind of production technology of delicious hot pickled mustard tube |
| CN110338382A (en) * | 2019-08-15 | 2019-10-18 | 四川江中源食品有限公司 | A kind of crisp technique of guarantor of salt marsh technology with high salt chafing dish vegetables packet convenient for production |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1231142C (en) | 2005-12-14 |
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