Mustard tuber production process

A production process and technology of mustard mustard, which is applied in the field of mustard mustard production and production technology, can solve the problems of mustard nutrient loss, large sewage discharge, and many process links, and achieve the effects of protecting the environment, reducing emissions, and simplifying process procedures

Inactive Publication Date: 2010-10-06
CHONGQING FULING ZHACAI GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003]The traditional process has the following disadvantages: many process links and long construction period; it is pickled with high salt, and it needs to use a lot of clean water to wash and desalinate during production, and sewage discharge The amount is large, and it will also seriously lose the nutrition of mustard

Method used

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  • Mustard tuber production process
  • Mustard tuber production process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) Cleaning: clean the harvested cabbage heads;

[0026] (2) Add salt to marinate: put the washed cabbage heads in the vegetable pool, spread a layer of salt on the cabbage heads for each layer of cabbage heads until the vegetable pool is full, add salt to the weight of the cabbage heads 1% by weight, marinated for 2 days;

[0027] (3) Shredded from the pond: remove the pickled cabbage head from the pond and shred it for later use;

[0028] (4) Dewatering: Dry the shredded cabbage in step (3) with hot air at 70°C for 2 hours to remove water;

[0029] (5) Add salt and package: add salt to the shredded vegetable after dehydration, the weight of adding salt is 3% of the shredded vegetable weight, then pack into the bag and seal;

[0030] (6) Low-temperature fermentation: put the packaged shredded vegetables in a low-temperature environment of 6°C for low-temperature fermentation for 2 months;

[0031] (7) Seasoning packaging: pack the shredded coriander seasoning marin...

Embodiment 2

[0033] (1) Cleaning: clean the harvested cabbage heads;

[0034] (2) Add salt to marinate: put the washed cabbage heads in the vegetable pool, spread a layer of salt on the cabbage heads for each layer of cabbage heads until the vegetable pool is full, add salt to the weight of the cabbage heads 2% by weight, marinated for 2 days;

[0035] (3) Shredded from the pond: remove the pickled cabbage head from the pond and shred it for later use;

[0036] (4) Dewatering: Dry the shredded cabbage in step (3) with hot air at 70°C for 2 hours to remove water;

[0037] (5) salting and encapsulation: add salt to the shredded vegetable after dehydration, the weight of adding salt is 4% of the shredded vegetable weight, then pack into the bag and seal;

[0038] (6) Low-temperature fermentation: put the packaged shredded vegetables in a low-temperature environment of 6°C for low-temperature fermentation for 2 months;

[0039] (7) Seasoning packaging: pack the shredded coriander seasoning ...

Embodiment 3

[0041] (1) Cleaning: clean the harvested cabbage heads;

[0042] (2) Add salt to marinate: put the washed cabbage heads in the vegetable pool, spread a layer of salt on the cabbage heads for each layer of cabbage heads until the vegetable pool is full, add salt to the weight of the cabbage heads 3% by weight, marinated for 2 days;

[0043] (3) Shredded from the pond: remove the pickled cabbage head from the pond and shred it for later use;

[0044] (4) Dewatering: Dry the shredded cabbage in step (3) with hot air at 70°C for 2 hours to remove water;

[0045] (5) Add salt and package: add salt to the shredded vegetable after dehydration, the weight of adding salt is 3% of the shredded vegetable weight, then pack into the bag and seal;

[0046] (6) Low-temperature fermentation: put the packaged shredded vegetables in a low-temperature environment of 6°C for low-temperature fermentation for 2 months;

[0047] (7) Seasoning packaging: pack the shredded coriander seasoning marin...

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Abstract

The invention belongs to the technical field of mustard tuber production processes, and in particular relates to a mustard tuber pickling process. The mustard tuber pickling process of the invention comprises the following steps of washing, adding salt and pickling, taking the mustard tuber out of a tank and shredding the pickled mustard tuber, removing water, adding the salt and encapsulating, fermenting at a low temperature, washing for desalting, removing the water, mixing condiments, packaging and the like. By using the mustard tuber pickling process, complicated working procedures in the conventional production process are changed; and the process procedures are simplified obviously. In the mustard tuber pickling process, a low-salt low-temperature pickling and fermenting process is adopted and only a small amount of water is used for washing and desalting simply in production, so sewage discharge volume is very small, environment is protected, organic matters and fragrant matters in a mustard tuber raw material are preserved maximally and the quality of the mustard tuber is improved at the same time.

Description

technical field [0001] The invention belongs to the technical field of production technology of salted vegetables, and in particular relates to a production technology of pickled mustard. Background technique [0002] Mustard mustard was first seen in Fuling, Sichuan, China in 1898, and it was called "Fuling mustard mustard" at the time. It was called " mustard mustard" because it needed to squeeze out the water in the vegetable during processing. It has now developed to more than 30 cities and counties in Sichuan Province, Zhejiang, Fujian, Jiangsu, Shanghai, Hunan, Guangxi, Taiwan and other provinces, municipalities and autonomous regions also have production. Mustard mustard is made of green cabbage heads. Due to the high water content of green cabbage heads, it has a bitter taste, so it needs to be pressed during the production process to remove water and bitter taste. The traditional production process of pickled mustard includes: sorting and slicing--stringing vegetab...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 贺云川何家林侯尧
Owner CHONGQING FULING ZHACAI GROUP
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