Semi-dry salting method for potherb mustard and equipment for salting

Abstract

The invention discloses equipment for semi-dry salting of potherb mustard. The equipment comprises a dividing and cutting machine (3), a cleaning machine (4), a presser (5), a blender (6), a centrifugal machine (7) and fermentation equipment (8) which are connected with one another in sequence, wherein the fermentation equipment (8) comprises a pot-type fermentation chamber (81), an openable top cover (84) is arranged on the top of the fermentation chamber (81), a pressing cover (82) is arranged in the fermentation chamber (81), can move up and down relative to the fermentation chamber (81) and coincides with the inner wall of the fermentation chamber (81), and a discharge hole (85) and a leachate outlet component (86) are respectively arranged at the bottom of the fermentation chamber (81). The invention also discloses a semi-dry salting method for the potherb mustard, which is performed by the equipment. The equipment and the method can be used for directly manufacturing the potherbmustard with different water contents, different tastes, low nitrite contents according to actual needs.

Description

Technical field [0001] The invention relates to a method for pickling vegetable foods and equipment used, in particular to a semi-dry pickling method and equipment used for pickled vegetables. Background technique [0002] Traditional pickled pickled vegetables have dry pickling and wet pickling methods. The process of dry pickling is: after the raw materials are harvested, they are wilted (generally refers to the loss of 10-15% of the total weight of water), directly pickled with salt, and compacted with stones or other heavy objects until the salt fontan sees out. The pickled vegetables are immersed in the salt fontan at the same time until eaten. The specific requirements of the wet pickling method are generally to prepare brine first, and then directly soak the harvested pickled vegetables in brine until the pickled vegetables are ripe for consumption. The above two pickling methods have the following disadvantages: [0003] 1. The dry curing time is too long, it takes 90 da...

AI Technical Summary

Problems solved by technology

[0003] 1. The dry salting time is too long, it takes 90 days, and the processing yield is low, only 9%

The amount of wet salted brine is relatively large, causing environmental protection problems

[0004] 2. The production process is backward. The equipment is usually tanks or large ponds. Plastic films are also used to pickle directly in the land. Since the products need to be preserved in the salt chimney, once they surface, white acetic acid bacteria will grow on the surface and cause Spoilage and off-flavor and therefore less yield

[0005] 3. As a pickled product, the flavor is relatively simple; if it needs to be processed into different flavors, it needs to be seasoned twice after pickling, which will not only cause inconvenience in the process, but also cause loss of ingredients

[0006] 4. High nitrite content

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