Process for preserving instant hot pickled mustard tuber

A mustard and process technology, applied in the field of convenient mustard production technology, can solve problems such as unstable product quality, and achieve the effect of ensuring crispness, taste and quality improvement

Inactive Publication Date: 2006-08-23
CHONGQING FULING ZHACAI GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a fresh-keeping process for convenient p

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Embodiment 1: A kind of fresh-keeping technology of convenient mustard, it is characterized in that: after measuring bagging, adopt nitrogen-filling packaging machine to pack. That is to say, the salted pickled mustard must be packaged with nitrogen after conventional sorting (trimming to see the ribs), cleaning, cutting, desalination, dehydration, mixing, metering and bagging, and then sterilized and cooled, wiped with water, packed in boxes, Check storage.

[0014] During the above-mentioned nitrogen filling packaging process, the nitrogen purity is greater than 98%, the nitrogen pressure is 0.4mpa, and the nitrogen filling time is 3 seconds, which can ensure that the residual oxygen in the bag after nitrogen filling packaging is below 0.5%. By adjusting the exhaust gear of the packaging machine The size and gap of the boards make the total amount of gas in the packaging bag after nitrogen-filled packaging be 10-30% of the volume of the packaging bag, and the damage r...

Embodiment 2

[0016] Embodiment 2: Same as Example 1, the difference is that in the above-mentioned nitrogen-filled packaging process, the nitrogen purity is greater than 98%, the nitrogen pressure is 0.3mpa, the nitrogen-filled time is 4 seconds, and the residual oxygen in the bag after nitrogen-filled packaging is Below 0.4%, by adjusting the size and gap of the exhaust baffle of the packaging machine, the total amount of gas in the packaging bag after nitrogen-filled packaging is 20% of the volume of the packaging bag, and the damage rate of the product after sterilization is 0.2%.

[0017] In the above sterilization process, the combination of spraying and water bath is used for sterilization, the sterilization temperature is 95° C., and the sterilization time is 30 minutes.

Embodiment 3

[0018] Embodiment 3: Same as Example 1, the difference is that in the above-mentioned nitrogen-filled packaging process, the nitrogen purity is greater than 98%, the nitrogen pressure is 0.5mpa, the nitrogen-filled time is 2 seconds, and the residual oxygen in the bag after nitrogen-filled packaging is at Below 0.3%, by adjusting the size and gap of the exhaust baffle of the packaging machine, the total amount of gas in the packaging bag after nitrogen-filled packaging is 25% of the volume of the packaging bag, and the damage rate of the product after sterilization is 0.2%.

[0019] In the above sterilization process, the combination of spraying and water bath is used for sterilization, the sterilization temperature is 93° C., and the sterilization time is 40 minutes.

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PUM

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Abstract

The present invention relates to one process of producing instant hot pickled mustard tuber. During the production process, the hot pickled mustard tuber after processing is first nitrogen-filling packed and then sterilized and cooled. The nitrogen-filling packing is super to available packing mode, which has relatively high oxygen residue, easy product oxidation, inhomogeneous supplementary material dispersing and more deformation of hot pickled mustard tuber. The filled nitrogen amount is controlled, so that the hot pickled mustard tuber may be sterilized through spraying and water bath for effective sterilization and maintaining product crispness. The technological process can raise the quality of instant hot pickled mustard tuber.

Description

technical field [0001] The invention relates to a production process of instant mustard, in particular to a fresh-keeping process of instant mustard. Background technique [0002] Instant mustard is a famous pickled vegetable product in my country, and its main production areas are Fuling and Zhejiang. At present, in order to make the mustard pickle convenient to keep fresh for a long time, vacuum packaging is usually adopted for the mustard pickle produced and processed. Products packaged in this way have a high amount of residual oxygen in the packaging bag, and the product is easy to oxidize and deteriorate, especially for products with high oil content; and because the product material is in a vacuum state, its auxiliary materials are not easy to fully penetrate in the mustard, resulting in product There are differences in taste; in addition, in the previous dehydration process, due to the mutual extrusion of materials, the mustard mustard (silk, slice or granule) was s...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L3/3418A23L3/36A23L19/20
Inventor 周斌全向瑞玺方明强李德彬
Owner CHONGQING FULING ZHACAI GROUP
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