Cleaning method of mustard leaves before pickling

A technology of mustard and clear water, applied in the field of food processing, to achieve the effects of inhibiting oxidative browning, reducing waste, and reducing raw material loss

Active Publication Date: 2015-11-18
HUNAN DONGTING MINGZHU FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The technical problem to be solved by the present invention is: in view of the above-mentioned deficiencies in the prior art, a cleaning method for leaf mustard before pickling is provided to solve the heavy cleaning task caused by centralized harvesting of raw mustard in the cleaning process. The inner side of the petiole is not cleaned cleanly and is seriously damaged

Method used

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  • Cleaning method of mustard leaves before pickling
  • Cleaning method of mustard leaves before pickling

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Cut the mustard greens 1-2 cm away from the ground, place them in the field or concrete ground in a single layer, and let them dry naturally for 2 days to reduce the water content to 65%-75%; remove the yellow leaves and rotten leaves from the dried mustard greens , placed in a clean water tank, poured into clean water to submerge the mustard greens, and let it soak for 10 minutes, so that the impurities on the surface of the green vegetables are easy to fall off after absorbing water, and the soaking water is cleaned and sand-filtered for repeated use. Take out the mustard greens and put them into another water tank, so that the mustard greens are completely submerged in clean water. Set a stainless steel vent pipe with a diameter of less than 5 mm at every 10 cm on the bottom of the water tank. The vent pipe is connected to the air outlet pipe of the air compressor. , Into the clear water into the compressed air pressure of 3MPa, so that the water is constantly turning...

Embodiment 2

[0032] Cut the mustard greens 1-2 cm away from the ground, place them in the field or concrete ground in a single layer, and let them dry naturally for 3 days to reduce the water content to 65%-75%; remove the yellow leaves and rotten leaves from the dried mustard greens , placed in a clean water tank, poured into clean water to submerge the mustard greens, and left to soak for 15 minutes, so that the impurities on the surface of the vegetable body were easy to fall off after absorbing water, and the soaking water was cleaned and sand-filtered for repeated use. Take out the mustard greens and put them into another water tank, so that the mustard greens are completely submerged in clean water. Set a stainless steel ventilation pipe with a diameter of less than 5 mm at every 20 cm at the bottom of the water tank. The ventilation pipe is connected with the outlet pipe of the air compressor. , into the clear water into the compressed air pressure of 0.6MPa, so that the water is con...

Embodiment 3

[0034]Cut the mustard greens 1-2 cm away from the ground, place them in the field or concrete ground in a single layer, and let them dry naturally for 1 day to reduce the water content to 65%-75%; remove the yellow leaves and rotten leaves from the dried mustard greens , placed in a clean sink, poured into clean water to submerge the mustard greens, and let it soak for 5 minutes, so that the impurities on the surface of the green vegetables would fall off easily after absorbing water, and the soaking water would be cleaned and sand-filtered for repeated use. Take out the mustard greens and put them into another water tank, so that the mustard greens are completely submerged in clean water. Set a stainless steel ventilation pipe with a diameter of less than 5 mm at every 30 cm at the bottom of the water tank. The ventilation pipe is connected with the air outlet pipe of the air compressor. , Into the clear water into the compressed air pressure of 2MPa, so that the water is cons...

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PUM

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Abstract

The invention relates to a leaf mustard cleaning method before pickling. Harvested leaf mustards are placed in a single layer and aired to reduce the water content, yellow leaves and rotten leaves of the leaf mustards are removed, and the good leaves are statically soaked in clean water and then taken out. The soaked leaf mustards are soaked in clean water again and then compressed air is pumped into the bottom of the leaf mustards to clean the leaf mustards. Subsequently, the leaf mustards are placed in a single layer, high-pressure water is sprayed on the leaf mustards to rinse the dirt on the surface of the leaf mustards, and then water on the leaf mustards is drained off. Finally the leaf mustards are dried again to reduce the water content to 65-75%, and the dried leaf mustards can be used for pickling. By adopting the airing dewatering process, the weight of the leaf mustards is lightened, and thus the cleaning task load is lightened and more effective cleaning process is facilitated. Because the total weight of the leaf mustards is lightened, the total amount of transportation and cleaning of the leaf mustards is greatly reduced, meanwhile the loss of the leaf mustards due to cell damage is also reduced, the integrity of cells of the leaf mustards is kept, and the color of the products of the leaf mustards is improved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for cleaning vegetables, in particular to a method for cleaning leaf mustard before pickling. Background technique [0002] Leafy mustard is a kind of vegetable widely planted and processed in our country. Among them, big-leaf mustard is often pickled and processed into "fish sauerkraut", which is used as a seasoning in cooking fish dishes, and its output is very large. Leaf mustard must be washed before pickling to ensure the hygiene and safety of the product, but in fact, the pickled products often have odor, odor, high nitrous acid content, serious browning, soft rot, etc. The problem is mainly due to: [0003] First, the raw material has not been cleaned. Some workshop-style processing plants, in order to simplify the production process, pickle the raw vegetables directly without washing them. When pickling in this way, the yellow and rotten leaves of vegetables, di...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23N12/06
CPCY02A40/90
Inventor 谭兴和谭亦成张喻王锋
Owner HUNAN DONGTING MINGZHU FOOD CO LTD
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