Cleaning method of mustard leaves before pickling

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...

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