Method for employing in-situ fermentation technology to produce tuber mustard

A mustard, in-situ technology, applied in the field of mustard production using in-situ fermentation technology, can solve problems such as failure to meet standards and customer requirements, products that cannot achieve sterilization effects, and lack of market competitiveness for products. The amount of salt used, the effect of improving the nutritional value of products, and shortening the time of pickling and maturation

Inactive Publication Date: 2014-08-20
NANXI SANJIANG FOOD
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  • Claims
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Problems solved by technology

At present, the sterilization temperature commonly used in the pickle industry is generally between 70-90°C, with a wide range.
Due to the medium temperature water sterilization, it is inevitable that the product will have quality problems due to poor temperature control
If the temperature is too high or the time is too long, the product will be o...

Method used

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  • Method for employing in-situ fermentation technology to produce tuber mustard

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Embodiment 1

[0038] Embodiment 1: as figure 1 Shown, the method that adopts in-situ fermentation technology to produce mustard tuber comprises the following steps:

[0039] Step 1. Material selection: remove dark spots and rotten spots, spoons, candied vegetables, rotten vegetables, old vegetables, and fresh pickled vegetables after powder tips, and grade them according to size and weight. —0.15Kg, grade 3 ≤0.15Kg.

[0040] Step 2. Initial pickling: The process of initial pickling is to put into the pond, pave it flat, add salt, and seal the pond when it is full. According to the different grades, sprinkle salt in layers according to the thickness of 10-15CM, 15-20CM, and 20-25CM respectively, and control the amount of salt added according to the weight of fresh vegetables at about 3%-3.5%. The pond is sealed with food-grade thick plastic film. The bottom layer is laid on the bottom of the cellar, and then fresh mustard is loaded. A new layer of thick plastic film is covered on the ent...

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Abstract

The invention discloses a method for employing an in-situ fermentation technology to produce tuber mustard, and relates to a foodstuff processing method. The method comprises the following steps: selecting raw materials, performing first preserving, performing second preserving, performing third preserving and in-situ fermentation, trimming and peeling, cleaning, cutting and forming strips, desalinating, dewatering and squeezing, blending with materials, weighing, performing vacuum packaging, performing pasteurization, cooling, performing air drying, examining and cartonning. Compared with the prior art and methods, the preserving time of the tuber mustard produced by employing the in-situ fermentation technology is shortened to about 5.5-6.5 months from original about 6-9 months, and the produced tuber mustard is relatively mellow and pure in flavor and relatively good in quality, and is fresh, fragrant, crisp and tender.

Description

technical field [0001] The invention relates to a food processing method, in particular to a method for producing pickled mustard by in-situ fermentation technology. Background technique [0002] With the improvement of people's living standards and the enhancement of health awareness, the quality of life and dietary requirements are also gradually improving. People are no longer just satisfied with having enough food and clothing, as in the past, but pursuing to eat well, wear well, eat nutritiously and be healthy. Therefore, as a food production and processing enterprise, it should ensure the "fresh, fragrant, crisp, and tender" flavor characteristics and nutritional health of mustard mustard. [0003] However, the high-salt pickling common in my country’s pickled mustard industry has large water loss, heavy pollution, large waste of resources (salt), difficult wastewater treatment, long pickling time (three pickles for 6-9 months), high production costs, and lactic acid ...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
CPCA23L19/20
Inventor 李敏
Owner NANXI SANJIANG FOOD
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