Production process of hot pickled mustard tubers and hot pickled mustard tuber

Abstract

The invention discloses a production process of hot pickled mustard tubers and a hot pickled mustard tuber and relates to the field of food processing. The production process of the hot pickled mustard tubers sequentially comprises a preprocessing step, an elutriating step, a slicing step, a drying dehydration step, a kneading and twisting step, a mixing step and a jar filling step, wherein the drying dehydration step includes that vegetable slices obtained in the slicing step are dried, and the moisture content of the dehydrated vegetable slices is controlled in a range from 45% to 55%; and the kneading and twisting step includes that the dehydrated vegetable slices obtained in the drying dehydration step are mixed, entwisted and kneaded with table salt. The hot pickled mustard tuber is prepared by the production process of the hot pickled mustard tubers. The production process has the advantages that the product quality risk is reduced, the product percent of pass is increased, the production cycle is shortened, the pickled process is omitted, the discharge of pickled water is absent, the ecological environment is protected, the product quality is improved, and the sound development of jarred vegetables is facilitated.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a production process of pickled mustard and mustard. Background technique [0002] Mustard mustard is one of the three famous pickles in the world. In recent years, more and more areas in the country are cultivating and processing pickled mustard. For the production process of traditional jar-packed pickled mustard, please refer to figure 1 As shown, the introduction is as follows: [0003] S001. Material selection. Choose green cabbage heads with tender tissues, thin skin, few crude fibers, round and blunt protrusions, shallow and small grooves, round or oval, with a single weight of more than 150 grams, no pests and diseases, hollow, and bolting as raw materials. [0004] S002, peeling. For the green cabbage heads harvested from the ground, use a knife to peel off the rough skin and old tendons at the base of each cabbage head without hurting the green skin on the upper part...

AI Technical Summary

Problems solved by technology

[0012] 2. Long processing time and high quality risk

[0013] ①. Due to many processes and a long time span, it will take about three months

②. Because it needs to be air-dried in the wild, if the weather is cold and humid or it rains, the mustard mustard quality will be unqualified or it will become a waste product directly

③ Too many processing procedures also increase the probability of product failure

[0014] 3. Big environmental pollution

[0015] After air-drying, the mustard mustard must be put into the pool for salting and put into the altar, and a total of about 17% of edible salt should be added for pickling. After salting, a large amount of high-concentration salt water will be produced. This salt water is useless and can only be drained, which will cause great damage to the local environment.

[0016] 4. Poor quality and poor taste

[0017] Because the salinity is high, generally about 16%, too salty, the taste is not very good, which is not good for health. Now that people's living standards are improving, they pay special attention to the way of health. If things go on like this, it is not good for the development of air-dried mustard

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