Brassica juncea var. integrifolia pickling production process

Abstract

The invention relates to a Brassica juncea var. integrifolia pickling production process, and solves the technical problems of complex process and easy soil contamination in existing Brassica juncea var. integrifolia pickling. The method includes: A. raw material pretreatment; B. pickling: stacking up Brassica juncea var. integrifolia in a pickling bag, scattering a mixed pickling material once stacking a layer of spreaded shrivelled Brassica juncea var. integrifolia, maintaining the spreaded shrivelled Brassica juncea var. integrifolia and the mixed pickling material in a weight ratio of 100:10-20, with the mixed pickling material comprising salt and turmeric powder in a weight ratio of 100:3-8; C. cleaning, cutting and squeezing; and D. flavoring and packaging. The Brassica juncea var. integrifolia pickling production process has the advantages that: the pickling process is simple, Brassica juncea var. integrifolia and a pickling pool are not in direct contact, the bittern produced in pickling cannot cause pollution to the soil environment, impurities are also hard to enter the pickled Brassica juncea var. integrifolia, so that cleaning of the pickled Brassica juncea var. integrifolia can be more convenient, and in the pickling process, the Brassica juncea var. integrifolia is difficult to rot and deteriorate, the nitrite content is low, and the pickled Brassica juncea var. integrifolia has good taste and high health care function.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a production process for pickling high vegetables. Background technique [0002] Gaocai belongs to Brassicaceae leaf-used mustard vegetable crops. It is a large-leaf processed variety for pickling. It has no fresh flavor and is mainly used for leaves. The currently cultivated takoyaki is also called Japanese takoyaki, and the cultivated seeds are all imported from Japan. During the cultivation process, takoyaki has introduced some genes of cabbage, which has some characteristics of cabbage in terms of freshness, crispness and softness, so that takoyaki has both The advantages of mustard greens and Chinese cabbage, and its pickled products have a unique flavor of crisp, delicious and soft, which is a good product in the export and domestic markets. The traditional pickling method of kaocai is generally to put the kaocai in the pickling pool, pour salt water or...

AI Technical Summary

Problems solved by technology

[0004] The above scheme has improved the problem of high nitrite content in the process of pickling pickled cabbage to a certain extent, but the scheme still exists: the process is cumbersome, the environment is polluted, it is inconvenient to clean after pickling, and the process of pickling is perishable. Problems such as poor taste of the product

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