Process for preserving instant hot pickled mustard tuber

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...