Pickled mustard production method

Abstract

Disclosed is a pickled mustard production method. The pickled mustard production method comprises the steps of pickling salt preparation, material selection and sorting, cleaning, slicing, desalination, mixing and seasoning, weighing and packaging, sealing, sterilization and finishing, wherein the desalination step comprises a desalination water nutrient and flavor substance recovering device which is an electrodialysis device of a membrane stack system; mixed desalination water containing 4-5% of salt and nutrient and flavor substance is separated into two parts through the membrane stack system, a part of the water is high saline water with more than 15% of concentrated sodium chloride, and the other part of the water is low saline water rich in the nutrient and flavor substance which serves as cleaning water and returns to the desalination step for washing pickled mustard. The pickled mustard production method has the advantages of simplifying technical processes, reducing waste water discharge, protecting the environment, keeping organic matters and flavor components in raw mustard to the maximum degree, improve the nutrient content and the quality of the pickled mustard and the like.

Description

technical field [0001] The invention relates to a method for preparing pickled mustard, in particular to a method for preparing mustard by using an electrodialysis device to participate in a desalination process, and belongs to the technical field of salted vegetable production technology. Background technique [0002] The traditional production process of pickled mustard includes: salted pickled mustard→material selection and sorting→cleaning→slicing→desalting→dehydration→mixing and seasoning→measurement and packaging→sealing→sterilization→pre-storage (shaping+drying)→packing→finished product, See figure 1 As shown; the low-salt and low-acid pickled mustard processed and formed by the above-mentioned production process has: fresh, fragrant, tender, crisp, sweet and other delicious tastes, unique flavor, hygienic and easy to carry, especially the small bag mustard has a long shelf life and is cheap . [0003] The specific production process includes: [0004] a) Mustard m...

AI Technical Summary

Problems solved by technology

[0021] (1) Strictly follow the process operation list, and do not change without authorization

[0022] (2) When changing the flavor type, the dishes of the previous flavor type must be cleaned up

[0036] The above-mentioned traditional mustard mustard production process has the following disadvantages: it is pickled with high salt, and a desalination process is required in the process of processing. During production, a large amount of tap water needs to be used as the cleaning water 15 to rinse and desalinate, and become a desalinated product with a salt content of 4-5%. Water 16, see figure 2 Shown; vitamins, protein, carotene, and dietary fiber will be lost in mustard mustard through the desalination process, and most of the minerals will also be lost

Moreover, the discharge of sewage in the desalination process is very large, which not only seriously loses the nutrition and flavor substances of mustard mustard, but also pollutes the environment.

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