Method for dehydrating and pickling mustard tuber

A technology of mustard and water, which is applied in the field of mustard processing, can solve environmental problems such as pollution and sewage discharge, and achieve the effects of reducing environmental pollution, reducing sewage discharge, and increasing shelf life

Pending Publication Date: 2018-03-23
重庆市民崧科技研发中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Environmental pollution caused by sewage discharge in the process of primary pickling and secondary pickling

Method used

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  • Method for dehydrating and pickling mustard tuber

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Embodiment approach

[0045] Preferred embodiment of the present invention: the alum water is made into a 1:10 alum aqueous solution, the pickled mustard after cleaning is put into the alum water and soaked for 4 hours, picks up, puts into the mustard pickling pool that can shelter from the rain, weighs 100 jin The ratio of mustard mustard 4 jins of salt is mixed with salt and pressed tightly to seal the pickling pool. After the mustard is pickled in the pickling pond for 8 days, the pickling pond is opened, the pickled mustard in the pickling pond is picked up for further processing, and the remaining mustard water in the pickling pond is collected for boiling mustard soy sauce. Since the pre-pickled mustard can not be stored for a long time, in order to maintain the quality characteristics of the finished mustard in green color, softness, tenderness, and fragrance, the mustard after the initial pickling is put into the mustard pickling pool that can avoid rain and press 100 The ratio of 5 jin of ...

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PUM

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Abstract

The invention discloses a dehydrated mustard mustard and a pickling method, which belong to the field of mustard dehydration. The dehydration method is to soak the washed mustard in alum water, pick it up, put it in a mustard pickling pool, mix it with salt, press it and seal it , After 6 to 8 days of sealed pickling, the mustard mustard maintains the characteristics of green color, tenderness, fragrance and delicious taste. In order to be able to store for a long time, put the pickled mustard in the mustard pickling tank again into the mustard pickling tank and mix with salt, then compress and seal the pickling tank for long-term storage. The pickled mustard water is used to make a delicious mustard soy sauce. After adopting the water-dehydrated mustard and pickling method which is simple and beneficial to the industrialization of mustard, the rapid dehydration of mustard is realized, and the processed finished mustard maintains the flavor characteristics of traditional wind-dehydrated mustard, which increases the production and production of mustard soy sauce. The cleanliness of mustard mustard is guaranteed; the quality and processing speed of mustard are improved, the production cost is reduced, and sewage discharge and environmental pollution are reduced.

Description

technical field [0001] The invention relates to a dehydrated mustard mustard and a pickling method in the field of mustard processing technology. Background technique [0002] Due to the long time and high labor cost of the traditional wind dehydration processing of mustard mustard, the current mustard mustard processing basically uses salt dehydration to process mustard mustard, which reduces the quality of mustard mustard. [0003] The traditional wind dehydration processing of mustard requires a vegetable rack and skewers. The mustard must be dried on the vegetable rack for 30 days to complete the initial dehydration, and the mustard after the initial dehydration is not cleaned because it cannot be soaked in raw water, and it is directly put into the mustard pickle 100 jin of pickled mustard and 3 jin of salt are mixed with salt in the pool for primary pickling. The pickled mustard is inedible, and the pickled mustard water is sewage, commonly known as vegetable washing w...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L5/20A23B7/157A23L5/41
CPCA23L19/20A23B7/157A23L5/276A23L5/41A23V2002/00A23V2250/1564A23V2250/16A23V2200/048
Inventor 徐毓艺
Owner 重庆市民崧科技研发中心
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