Processing process of fresh preserved szechuan pickle

A processing technology and technology of mustard mustard, which is applied in the field of processing technology of Fuling mustard mustard, can solve problems such as excessive salt used in salt dehydration, mildew of raw materials, and soft taste of finished products

Inactive Publication Date: 2013-10-23
陈亚平
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  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The present invention adopts fast low-salt pressing dehydration, pure natural spices and freezing preservation technology, which not only solves the problem of local mildew of raw materials in wind dehydration processing, but also solves the

Method used

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  • Processing process of fresh preserved szechuan pickle

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Embodiment Construction

[0019] Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

[0020] 1. Preliminary finishing: Peel and decontaminate the cabbage heads, wash and dry them;

[0021] 2. Slicing and salting: Cut 30 catties of green cabbage heads into thin slices of 2-3mm, add 1.5 catties of salt and mix well, soak for 2 hours;

[0022] 3. Quick pressing of heavy objects: put it in a leaky pocket, put 70 on top Press heavy objects such as stones about 100 catties for 60 hours, turn the raw materials once a day, and turn them twice in total. Thereafter, the raw material was taken out, and the water content of the raw material was less than 25%.

[0023] 3. Low-temperature frozen storage: The pressed and dehydrated raw materials are immediately packed into a low-temperature freezer, and the temperature is controlled below -17°C.

[0024] 4. Finished product: thaw the finished product after the above-mentioned "quick...

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Abstract

The invention discloses a processing process of fresh preserved szechuan pickle. The processing process is carried out after green vegetable roots (Var. tnmida Tsen etlee) are arranged and cleaned. The processing process is characterized by comprising the steps of slicing, salting, pressing with a heavy object for dewatering, freezing, storing, and mixing with natural spices, thus obtaining the finished product. The processing process adopts a slicing and salting method to change a traditional processing method for processing whole preserved szechuan pickle, adopts a fast squeezing and dewatering method with the heavy object to change a traditional processing method of preserved szechuan pickle including air dewatering and salt dewatering, adopts a low-temperature freezing and refrigerating method to change a traditonal processing and storage method for long-time fermentation and normal-temperature storage in a jar, and is free of food additives and preservatives. The processing process disclosed by the invention can be used for solving the problem that the air-dewatering process is likely to cause local decay of materials, reducing the use amount of salt for dewatering, correspondingly alleviating pollution control of processed wastewater, shortening the preserving time furthest, maintaining the freshness of the green vegetable roots, and highlighting the flavor characteristics of freshness, fragrance, tenderness and crispness of the Fuling preserved szechuan pickle.

Description

technical field [0001] The invention relates to a processing technology of pickled mustard, in particular to a processing technology of Fuling mustard using green cabbage heads as raw materials. Background technique [0002] The raw material of mustard mustard is green cabbage head, and the scientific name is "Var.tnmida Tsen etlee". In 2011, the planting area of ​​Qingcaitou in Fuling exceeded 700,000 mu, the total output exceeded 1.27 million tons, and the local processing amounted to more than 800,000 tons. Fuling Qingcaitou and Fuling mustard are the traditional industries with the largest production and sales scale, the highest brand awareness, and the strongest radiation-driving ability in the rural economy of Fuling District and even Chongqing City. [0003] There are two traditional processing techniques: wind dehydration pickling, salt dehydration pickling (see "Fuling City Chronicle", Baidu "Fuling mustard mustard", " mustard mustard" entries). [0004] The main ...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
Inventor 陈亚平
Owner 陈亚平
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