Processing technology of light-salt preserved szechuan pickles

Abstract

The invention relates to the technical field of convenient vegetable and preserved szechuan pickle production, and discloses a processing technology of light salt preserved szechuan pickle, which comprises the following steps: step 1, raw material acceptance and cleaning; step 2, pickling for the first time and squeezing; step 3, pickling for the second time and squeezing; step 4, freezing or refrigerating to obtain a semi-finished product of the preserved szechuan pickle; and step five, producing finished preserved szechuan pickle: sequentially cleaning, cutting, squeezing, seasoning and mixing, metering and packaging, and pasteurizing the semi-finished preserved szechuan pickle to obtain the light-salt preserved szechuan pickle. According to the scheme, a combined technical route of salt control, temperature control and time control is adopted, so that the semi-finished preserved szechuan pickle can be stored for the second year in a cross-year manner even in a light salt environment, the preserved szechuan pickle can be conveniently taken out at any time for finished preserved szechuan pickle production, and meanwhile, the light salt preserved szechuan pickle does not need to be washed again to remove salt when the finished preserved szechuan pickle is produced, so that organic matters are effectively prevented from being eluted along with desalination; the nutrition and quality of the preserved szechuan pickle finished product are effectively ensured.

Description

Technical Field

[0001] The invention relates to the technical field of instant vegetable and pickled mustard tuber production, and in particular to a processing technology of light-salt pickled mustard tuber. Background Art

[0002] Zhacai (pickled mustard tuber), the largest category of pickled vegetables, is a specialty of my country. Different regions have varying taste preferences for zhacai. However, traditional zhacai, due to the limited production of the crop annually and the technical limitations of its pickling and storage processes, is generally high in salt and has a salty taste. However, a high-salt diet is a significant risk factor for conditions like hypertension and gastric cancer, and reducing salt intake has been shown to be the most cost-effective public health strategy for preventing these conditions. After years of national advocacy, consumers have become aware of the dangers of a high-salt diet. With socioeconomic development and rising consumption, reduced-salt and light-salt zhacai will become a new consumer demand.

[0003] At present, the light processing technology of semi-finished pickled mustard greens adopts the high-salt pickling method of "three picklings and three squeezings", which is as follows: 2~5% salt is added in the first pickling, 5~8% salt is added in the second pickling, and in the third pickling, salt is added to the semi-finished pickled mustard greens to a high salt concentration of ≥12% to ensure the preservation of the pickled mustard greens during the year. However, the existing high-salt pickling method has the following technical problems: (1) The traditional semi-finished pickled mustard greens are stored at a high salt concentration, which makes it convenient to desalinate the mustard greens before production. Desalting removes organic matter (nutrients) at the same time, which reduces the quality of the mustard greens and increases the difficulty of COD treatment. (2) The chloride ion concentration in the pickled mustard green juice discharged by the existing high-salt pickling method is high, which cannot meet the requirements of the tightened environmental protection policy (i.e., the chloride ion concentration of the discharged wastewater such as the pickled mustard green juice is required to be ≤5000mg / L, which is equivalent to the salt content of the discharged wastewater being ≤0.82%). Chloride cannot be biodegraded and can only be diluted with water, resulting in an exponential increase in wastewater treatment and discharge.

[0004] In view of this, the development of a processing technology for light-salt pickled mustard tubers not only effectively compensates for the shortcomings of existing technologies, but also reduces the salt content in pickled mustard tubers and reduces the discharge of salt-containing wastewater when processing semi-finished pickled mustard tubers into finished products. This is of great significance for taking environmental protection into account during the production process of light-salt pickled mustard tubers. Summary of the Invention

[0005] The present invention aims to provide a processing technology for light-salt pickled mustard tubers to solve the technical problem that in the process of further processing existing semi-finished pickled mustard tubers into commercial pickled mustard tubers, the organic matter will be removed when the high-salt semi-finished pickled mustard tubers are washed away, thereby reducing the nutrition and quality of the pickled mustard tubers.

[0006] To achieve the above object, the present invention adopts the following technical solution: a processing technology for light-salt mustard tuber, comprising the following steps: Step 1: Raw material inspection and cleaning: inspect the raw material of mustard tuber and clean the surface dirt and impurities; Step 2: First pickling and squeezing: pickling and squeezing the washed cabbage heads for the first time to obtain preliminary pickled mustard greens; Step 3, second pickling and squeezing: pickling and squeezing the initial pickled mustard tuber for the second time to obtain twice-pickled mustard tuber; Step 4, freezing or refrigerating: freezing or refrigerating the twice-pickled mustard tuber to obtain semi-finished mustard tuber; Step 5: producing the finished product of pickled mustard tuber: the process includes sequentially washing, cutting, squeezing, seasoning, mixing, metering and packaging, and pasteurizing the semi-finished pickled mustard tuber to obtain the light-salt pickled mustard tuber.

[0007] Preferably, as an improvement, before the cleaning in step five, the semi-finished mustard tuber is further subjected to secondary fermentation.

[0008] The principles and advantages of this solution are: 1. Compared with the existing technology of high-salt semi-finished pickled mustard greens, which needs to be washed off during the production of finished products, thereby removing organic matter and reducing the nutrition of the pickled mustard greens, this solution adopts a combined technical route of "salt control + temperature control + time control", so that the semi-finished pickled mustard greens can be stored from one year to the next year even in a light-salt environment, so that they can be taken out at any time for the production of finished pickled mustard greens. At the same time, the light-salt pickled mustard greens do not need to be washed off the salt again during the production of the finished pickled mustard greens, thereby effectively avoiding the elution of organic matter with high salt, thereby effectively ensuring the nutrition and quality of the finished pickled mustard greens.

[0009] 2. This solution continuously performs the first and second pickling processes, controlling the added salt ratio to ensure that the salt content of the semi-finished pickled mustard tuber is ≤8g / 100g. By controlling the duration of the first and second pickling processes, the fermentation level of the mustard tuber is effectively controlled, thereby controlling the organic matter conversion state or composition. Finally, this solution freezes or refrigerates the semi-finished mustard tuber, effectively extending its shelf life in a low-salt state, allowing the finished product to be readily available for removal.

[0010] 3. This solution further enhances the organic matter content and composition of the preserved mustard tuber by removing it from the semi-finished product after freezing or refrigeration, thereby improving its nutritional value and flavor. Specifically, during the fermentation process, proteins are gradually broken down into peptides and amino acids by microbial proteases and other enzymes. For example, soy protein is broken down into a variety of essential amino acids during fermentation, enhancing the flavor and nutritional value of the preserved tuber. Microbial hydrolysis of some polysaccharides in the preserved tuber, such as glucose and fructose, also occurs. These monosaccharides provide energy for microbial growth, while some are further converted into organic acids such as lactic acid, giving the preserved tuber its unique sourness and flavor. Lactic acid fermentation also inhibits the growth of other harmful microorganisms, acting as a natural preservative. Lipase also breaks down fats into glycerol and fatty acids. The fatty acids can further undergo oxidation and other reactions, producing substances with unique flavors that contribute to the flavor of the preserved tuber. Finally, fresh mustard tubers contain a certain amount of nitrate. During the initial pickling process, some bacteria may reduce nitrates to nitrites. As secondary fermentation progresses, beneficial bacteria such as lactic acid bacteria proliferate, lowering the pH and inhibiting the growth of nitrite-producing microorganisms. Furthermore, some microorganisms may also gradually decompose nitrites. Once fermentation reaches a certain stage, the nitrite content gradually decreases and stabilizes at a low level. This low-salt mustard tuber allows consumers to enjoy its nutritional value and flavor while avoiding excessive salt intake, which is more beneficial to their physical and mental health.

[0011] Preferably, as an improvement, the amount of salt added during the first pickling is 2-3.5%, and the first pickling time is 5-15 days.

[0012] Technical effect: This solution adopts the above-mentioned setting to initially preserve the mustard tuber in a high-salt environment, preventing it from deteriorating and rotting during the subsequent processing. This stage mainly allows the mustard tuber to quickly absorb salt, providing a suitable salt concentration environment for the growth of microorganisms in the subsequent fermentation process, which is conducive to the growth and metabolism of beneficial bacteria such as lactic acid bacteria. Specifically, the following material changes will occur in this stage: a large amount of water in the mustard tuber will seep out, the cells will lose water, and the water content of the mustard tuber will be initially reduced. At the same time, table salt penetrates into the mustard tuber tissue, causing a certain degree of dissolution of soluble substances in the mustard tuber, such as sugars and amino acids, which also makes the mustard tuber have a certain salty taste and begins to form a unique flavor foundation. In addition, microorganisms begin to grow in this stage, some salt-intolerant microorganisms are inhibited, and salt-tolerant lactic acid bacteria begin to multiply, producing a small amount of metabolites such as lactic acid, creating a relatively stable environment for subsequent fermentation.

[0013] Through long-term experiments, the applicant discovered that if the amount of salt added during the first pickling is too low, the cabbage will not be fully dehydrated due to low osmotic pressure. If the amount of salt added during the first pickling is too high, the large number of cabbages will result in a high salt content in the juice, making it difficult to control. If the first pickling time is too short, the cabbage will not be fully dehydrated due to the difficulty of salt penetrating the cabbage tissue. If the first pickling time is too long, bacteria will grow, resulting in the pickled cabbage having an unpleasant flavor.

[0014] Preferably, as an improvement, the pressure of the first pressing is 0-0.3 MPa and the time is 12-24 hours.

[0015] Technical Effect: This solution utilizes the above-mentioned configuration to facilitate initial dehydration, reducing the moisture content of the mustard tuber, resulting in a firmer texture and facilitating subsequent pickling and processing. It also shortens the time it takes for moisture to seep out during the subsequent pickling process, thereby improving the efficiency of the entire production process. It also reduces the amount of salt required and the time it takes to pickle, lowering production costs. Furthermore, the lower moisture content facilitates subsequent packaging, transportation, and storage, reducing the risk of spoilage due to excess moisture and lowering waste costs. During the process, mechanical pressure disrupts the mustard tuber's cellular structure, facilitating more even penetration of salt into the tissue during pickling, resulting in a more uniform flavor and texture after pickling. Furthermore, the rupture of the cell walls and membranes allows intracellular substances, such as proteins and polysaccharides, to more fully interact with extracellular enzymes and other substances, creating favorable conditions for subsequent pickling and fermentation. Furthermore, during the pressing process, some water-soluble nutrients, such as vitamin C, some minerals, and small-molecule sugars, are lost to a certain extent as water seeps out. However, since the content of these nutrients in pickled mustard tuber itself is relatively limited and the nutrient concentration in the squeezed juice is low, the loss of overall nutrients has a relatively small impact on the final nutritional value of pickled mustard tuber.

[0016] Through long-term experiments, the applicants found that if the pressure during the first pressing is too high, the mustard tuber will become soft and brittle due to excessive dehydration, reducing the product yield. If the first pressing time is too short, the mustard tuber will become less crisp due to insufficient dehydration. If the first pressing time is too long, the mustard tuber will become soft and brittle due to excessive dehydration, reducing the product yield.

[0017] Preferably, as an improvement, the salt content of the pickled mustard tuber after the first pickling and squeezing is 1.8-3.0%, and the water content is 90-92%.

[0018] Technical effect: This solution adopts the above-mentioned setting. The salt added during pickling partially penetrates into the tissue of the pickled mustard tuber through osmosis, replacing part of the water squeezed out, thereby giving the pickled mustard tuber a certain salty taste and playing a role of preliminary antiseptic and seasoning. The applicant found through long-term experiments that if the salt content of the pickled mustard tuber is too low after the first squeezing, the cabbage heads will not be sufficiently dehydrated due to low osmotic pressure; if the salt content of the pickled mustard tuber is too high after the first squeezing, the discharged pickled mustard tuber juice will have a high salt content due to the large base number of cabbage heads, making it difficult to control; if the water content of the pickled mustard tuber is too low after the first squeezing, the crispness of the pickled mustard tuber will change from tender and crisp to soft and crispy due to excessive dehydration, and the product yield will be reduced; if the water content of the pickled mustard tuber is too high after the first squeezing, the crispness of the pickled mustard tuber will be reduced due to insufficient dehydration.

[0019] Preferably, as an improvement, the amount of salt added during the second pickling is 3-6%, and the second pickling time is 25-40 days.

[0020] Technical Effect: This solution, utilizing the above-mentioned setup, further enhances the preservation effect and extends the shelf life of mustard tubers. The development of rich flavor compounds improves the quality and market competitiveness of the mustard tubers. This stage primarily aims to enhance the saltiness of the mustard tubers, making them more uniform and richer, and their texture more tender and crisp. The lower pH and high-salt environment further inhibit the growth of harmful microorganisms, ensuring the quality and safety of the mustard tubers. The production of flavor compounds gives the mustard tubers a more unique and rich flavor. Specifically, this stage produces the following material changes: The water content of the mustard tubers is further reduced, resulting in a firmer texture. Salt continues to penetrate, further increasing the salt content and making it more uniform. Microbial metabolic activity continues, with lactic acid bacteria producing more lactic acid, further lowering the pH of the mustard tubers. This also produces flavor compounds, such as alcohols and esters, further enriching the flavor of the mustard tubers. Furthermore, through two stages of pickling, the salt and water content of the mustard tubers are better controlled, achieving the ideal taste and texture.

[0021] Through long-term experiments, the applicants discovered that if the amount of salt added during the second pickling is too low, bacteria will multiply, resulting in an unpleasant flavor. However, if the amount of salt added during the second pickling is too high, the growth of beneficial bacteria will be inhibited, resulting in insufficient lactic acid fermentation and the failure to produce the normal flavor of the pickled mustard tuber. If the second pickling time is too short, insufficient lactic acid fermentation will result in the failure to produce the normal flavor of the pickled mustard tuber. If the second pickling time is too long, excessive lactic acid fermentation will result in the pickled mustard tuber being too sour.

[0022] Preferably, as an improvement, the pressure of the second pressing is 0-0.2 MPa and the time is 12-24 hours.

[0023] Technical Effect: This solution utilizes the aforementioned configuration, resulting in a lower moisture content that is detrimental to the growth and reproduction of microorganisms. This extends the shelf life of the mustard tuber, reduces the risk of spoilage during storage and distribution, and facilitates its long-term preservation and market promotion. Furthermore, the precise control of moisture content and flavor optimization achieved during the second pressing improve the quality of the mustard tuber, making it more compliant with consumer taste and flavor expectations and enhancing the product's market competitiveness.

[0024] Through long-term experiments, the applicants found that if the pressure during the second pressing is too high, the mustard tuber will become soft and brittle due to excessive dehydration, reducing the product yield. If the second pressing time is too short, the mustard tuber will become less crisp due to insufficient dehydration. If the second pressing time is too long, the mustard tuber will become soft and brittle due to excessive dehydration, reducing the product yield.

[0025] Preferably, as an improvement, the salt content of the pickled mustard tuber after the second pickling and squeezing is ≤8%, and the water content is 85-90%.

[0026] Technical effect: This solution adopts the above-mentioned setting to effectively inhibit the growth of microorganisms and ensure the stable quality of pickled mustard greens during storage and subsequent processing. The appropriate water content can not only ensure that the pickled mustard greens have a certain crisp and tender taste, but also prevent deterioration due to excessive water, and is also conducive to the concentration of flavor substances and the fermentation process. The applicant found through long-term experiments that if the salt content of the pickled mustard greens after the second squeezing is too low, it will produce bad flavors due to the reproduction of miscellaneous bacteria; if the salt content of the pickled mustard greens after the second squeezing is too high, the degree of lactic acid fermentation will be insufficient due to the inhibition of the reproduction and growth of beneficial bacteria, and the normal flavor of the pickled mustard greens cannot be produced; if the water content of the pickled mustard greens after the second squeezing is too low, the crispness of the pickled mustard greens will change from tender and crisp to soft and crispy due to excessive dehydration, and the product yield will be reduced; if the water content of the pickled mustard greens after the second squeezing is too high, the crispness will be reduced due to insufficient dehydration.

[0027] Preferably, as an improvement, the freezing temperature is -15 to -8°C and the time is 30 to 360 days; the refrigeration temperature is -3 to 8°C and the time is 30 to 60 days.

[0028] Technical effect: This solution adopts the above settings. Freezing is suitable for long-term storage, which is convenient for supplying the market in different seasons to meet the needs of consumers. Refrigeration is suitable for short-term storage and sales, which can maintain the good taste and quality of pickled mustard tubers, and provide a good raw material basis for subsequent secondary fermentation or direct packaging and sales. Under freezing conditions, the water in the pickled mustard tubers freezes and the cell structure is destroyed, causing some macromolecular substances such as proteins to denature. Under refrigeration conditions, the growth and metabolic activities of microorganisms are significantly inhibited, and the changes in substances in the pickled mustard tubers are relatively slow, mainly because some enzymatic reactions are still proceeding slowly, which may cause some polysaccharides and other substances to continue to decompose into small-molecule sugars.

[0029] Through long-term experiments, the applicant found that if the freezing temperature is too low, the crispness of the pickled mustard tuber will be reduced because the pickled mustard tuber tissue will be destroyed by ice crystals; if the freezing temperature is too high, the pickled mustard tuber will change color due to microbial fermentation and enzymatic browning; if the freezing time is too short, the central temperature will not drop to the specified temperature, causing the pickled mustard tuber to change color; if the freezing time is too long, the production cost of the pickled mustard tuber will increase due to increased electricity consumption; if the refrigeration temperature is too low, the production cost of the pickled mustard tuber will increase due to increased electricity consumption; if the refrigeration temperature is too high, the color of the pickled mustard tuber will be caused by microbial fermentation and enzymatic browning; if the refrigeration time is too short, the central temperature will not drop to the specified temperature, causing the pickled mustard tuber to change color; if the refrigeration time is too long, the production cost of the pickled mustard tuber will increase due to increased electricity consumption.

[0030] Preferably, as an improvement, the temperature of the secondary fermentation is 0-30°C and the time is 2-120h.

[0031] Technical effect: This solution adopts the above-mentioned settings to further improve the quality of pickled mustard tubers and meet consumers' demand for high-quality pickled mustard tubers. The various flavor substances and nutrients produced during the fermentation process increase the nutritional value and market appeal of pickled mustard tubers. The secondary fermentation in this stage can significantly enhance the flavor and taste of pickled mustard tubers, giving them a unique fermented aroma and mellow taste. The texture of pickled mustard tubers is further improved, making them softer and more delicious. The material changes in this stage are as follows: Under suitable temperature and humidity conditions, microorganisms become active again and continue to decompose proteins, carbohydrates and other substances in pickled mustard tubers. Proteins are further decomposed into amino acids, and carbohydrates decompose to produce more organic acids and alcohols. Esterification reactions occur between these substances to produce more flavor substances such as esters, making the flavor of pickled mustard tubers more mellow and rich. At the same time, some microorganisms may produce substances such as pigments to make the color of pickled mustard tubers more attractive.

[0032] Through long-term experiments, the applicant found that if the secondary fermentation temperature is too low, the production and reproduction of lactic acid bacteria will be inhibited, resulting in no fermentation and no fermented flavor substances. If the secondary fermentation temperature is too high, the lactic acid bacteria will reproduce too quickly and produce miscellaneous bacteria, causing the product to be too sour and have an unpleasant odor. If the secondary fermentation time is too short, the lactic acid fermentation will be insufficient, resulting in no fermented flavor substances. If the secondary fermentation time is too long, the lactic acid fermentation will be excessive, resulting in the product being too sour.

[0033] In summary, this solution has the following advantages: 1. This plan establishes a new process system for pickling and robust fermentation of pickled mustard tubers. This process system uses a combined technical approach of "salt control + temperature control + time control" to achieve controllable fermentation levels (unfermented / shallow fermentation / semi-fermentation / deep fermentation). The flavors of the mustard tubers are diverse and controllable, and a four-dimensional flavor matrix of mustard tuber products (fresh vegetable type / shallow fermentation type / traditional mustard tuber type / deep fermentation type) can be constructed based on consumer tastes.

[0034] 2. The semi-finished pickled mustard tuber produced by this scheme does not require high-salt storage. The salt content of the semi-finished pickled mustard tuber is ≤8%, which reduces the amount of salt used in processing by 50%, reduces the amount of wastewater treatment and discharge from pickled mustard tuber juice by 50%, and effectively reduces the environmental pollution of pickled mustard tuber production. 3. When the semi-finished pickled mustard tuber produced by this scheme is processed into convenient pickled mustard tuber, desalination is not required, desalination wastewater will not be generated, organic matter (nutrients) will not be lost, and the quality of the pickled mustard tuber will not be reduced, which not only protects the environment but also ensures the quality and flavor of the pickled mustard tuber.

[0035] 4. This plan can speed up the fermentation speed of the first and second pickled mustard tubers by "controlling salt" and "controlling time". In years when the raw materials of mustard tubers are in short supply, the cabbage heads of that year can be put into convenient mustard tuber processing in as fast as 60 days, thus shortening the mustard tuber processing cycle.

[0036] 5. This plan can slow down the fermentation speed of the first and second pickled mustard tubers by "controlling salt", "controlling time" and "controlling temperature". From May to October of the same year, semi-finished mustard tubers with fresh vegetable flavor can still be provided to the market, extending the supply cycle of the mustard tuber market. DETAILED DESCRIPTION

[0037] The present invention will be further described in detail below with reference to the examples, but the embodiments of the present invention are not limited thereto. Unless otherwise specified, the technical means used in the following examples and experimental examples are conventional means well known to those skilled in the art, and the materials, reagents, etc. used are all commercially available.

[0038] Program Overview This solution provides a processing technology for light-salt pickled mustard tuber, including the following process: Cabbage heads → cleaning → first pickling (salt control, time control) → first pressing (time control) → second pickling or no pickling (salt control, time control) → second pressing or no pressing → refrigeration or freezing (temperature control, time control) → cleaning → removing impurities → cutting → second fermentation or no second fermentation (time control) → seasoning → metering and packaging → pasteurization or refrigeration → finished product (fresh vegetable type / shallow fermentation type / traditional pickled mustard tuber type / deep fermentation type).

[0039] Specifically, the following steps are included: Step 1: Raw material inspection and cleaning: inspect the raw material of mustard tuber and clean the surface dirt and impurities; Step 2, first pickling and pressing: pickle and press the washed cabbage heads for the first time to obtain preliminary pickled mustard greens; wherein, the amount of salt added during the first pickling is 2-3.5%, and the first pickling time is 5-15 days; the pressure of the first pressing is 0-0.3Mpa, and the time is 12-24h; after the first pickling and pressing, the salt content of the mustard greens is 1.8-3.0%, and the water content is 90-92%.

[0040] Step 3, second pickling and pressing: the initially pickled mustard tuber is pickled and pressed for the second time to obtain twice-pickled mustard tuber; wherein, the amount of salt added during the second pickling is 3-6%, and the second pickling time is 25-45 days; the pressure of the second pressing is 0-0.2 MPa, and the time is 12-24 hours; after the second pickling and pressing, the salt content of the mustard tuber is ≤8%, and the water content is 85-90%.

[0041] Step 4, freezing or refrigeration: The twice-pickled mustard tubers can be frozen or refrigerated according to the storage time requirement to obtain semi-finished mustard tubers; among them, if traditional mustard tuber type / deep fermented light-salt mustard tubers are produced, refrigeration is selected, the refrigeration temperature is ~-3-5℃, and the storage time is 0~120 days; if fresh vegetable type / shallow fermented light-salt mustard tubers are produced, freezing is selected, the freezing temperature is -20~-15℃, and the storage time is 60~360 days.

[0042] Furthermore, depending on the type of light-salt pickled mustard tuber to be produced, the semi-finished pickled mustard tuber can also be subjected to secondary fermentation, and the temperature of the secondary fermentation is controlled to be 0-30°C and the time is controlled to be 2-120 hours.

[0043] Specifically, the production of unfermented light-salt pickled mustard tubers does not require secondary fermentation; the production of shallowly fermented light-salt pickled mustard tubers requires fermentation for 0 to 2 hours; the production of semi-fermented light-salt pickled mustard tubers requires fermentation for 2 to 60 hours; and the production of deeply fermented light-salt pickled mustard tubers requires fermentation for 60 to 120 hours.

[0044] Step 5: producing the finished product of pickled mustard tuber: the process includes sequentially washing, cutting, squeezing, seasoning, mixing, metering and packaging, and pasteurizing the semi-finished pickled mustard tuber to obtain the light-salt pickled mustard tuber.

[0045] Among them, the cleaning in this stage only needs to be quickly cleaned to remove impurities. After cleaning, the salt content of the finished pickled mustard tuber is still ≤8%, close to the salt content before cleaning, instead of washing away salt and organic matter in the traditional process.

[0046] This solution also provides a light-salt pickled mustard tuber prepared by the above process, including the production of any one of fresh vegetable-type light-salt pickled mustard tuber, lightly fermented light-salt pickled mustard tuber, traditional pickled mustard tuber type light-salt pickled mustard tuber or deeply fermented light-salt pickled mustard tuber.

[0047] Example 1: Production of fresh vegetable-type light-salt pickled mustard tubers The key steps of production are as follows: cabbage head → cleaning → deveining → cutting → pickling → pressing → freezing → thawing → cleaning → dehydration → mixing and seasoning → refrigeration → finished product The characteristics of the produced mustard tuber are as follows: light green color and a mustard glycoside smell similar to that of cabbage.

[0048] Example 2: Production of lightly fermented light-salt mustard tuber The key steps of production are as follows: cabbage heads → cleaning → deveining → cutting → pickling → pressing → frozen storage → thawing → cleaning → dehydration → mixing and seasoning → pasteurization → finished product.

[0049] The characteristics of the produced mustard tuber are as follows: yellow-green in color, with a slight smell of mustard glycosides.

[0050] Example 3: Production of traditional light-salt mustard tuber The key steps of production are as follows: cabbage heads → cleaning → first pickling → first pressing → second pickling → refrigerated storage → cleaning → dehydration → cutting → mixing and seasoning → pasteurization → finished product.

[0051] The characteristics of the produced mustard tuber are as follows: yellowish brown in color and with traditional mustard tuber flavor.

[0052] Example 4: Production of Deeply Fermented Lightly Salted Mustard Tuber The key steps of production are as follows: cabbage heads → cleaning → first pickling → first pressing → second pickling → refrigerated storage → cleaning → dehydration → cutting → secondary fermentation → mixing and seasoning → pasteurization or refrigeration → finished product.

[0053] The characteristics of the produced mustard tuber are as follows: it tastes sour and has the flavor of pickles.

[0054] Comparative Example 1: The existing "three-salt and three-press" process includes the following steps: Cabbage heads → cleaning → first pickling → first pressing → second pickling → second pressing → third pickling (high salt storage) → cleaning → removing impurities → cutting → desalting → dehydrating → mixing and seasoning → measuring and packaging → pasteurization → finished product (traditional pickled mustard tuber).

[0055] The key steps of its production are as follows: add 2-5% salt during the first pickling, add 5-8% salt during the second pickling, and during the third pickling, add salt to a high salt concentration of ≥12% for the semi-finished pickled mustard tuber.

[0056] The characteristic indicators of the produced mustard tuber are as follows: the salt content is ≥12%, and desalination is required during processing.

[0057] Comparative Example 2: Too much salt was added during the first pickling This comparative example is basically the same as Example 1, except that the amount of salt added during the first pickling is 5%.

[0058] Comparative Example 3: The first marinating time was too long This comparative example is basically the same as Example 1, except that the first pickling time is 20 days.

[0059] Comparative Example 4: The water content of mustard tuber is too low after the first pickling and squeezing This comparative example is basically the same as Example 1, except that the water content of the mustard tuber after the first pickling and squeezing is 85%.

[0060] Comparative Example 5: Too much salt was added during the second pickling This comparative example is basically the same as Example 1, except that the amount of salt added during the second pickling is 8%.

[0061] Comparative Example 6: The second marinating time is too long This comparative example is basically the same as Example 1, except that the second pickling time is 45 days.

[0062] Comparative Example 7: The water content of mustard tuber is too low after the second pickling and squeezing This comparative example is basically the same as Example 1, except that the water content of the mustard tuber after the second pickling and squeezing is 80%.

[0063] Experimental Example 1: Testing the Quality and Flavor of Mustard Tuber The flavor and quality of the light-salt pickled mustard tubers produced in Examples 1 to 4 and Comparative Examples 1 to 7 were tested with reference to the industry standards GH / T1022-2022 and T / CCIAS023-2023.

[0064] Table 1 Flavor evaluation results

[0065] Experimental data show that this scheme, through different combinations of salt control, time control and temperature control parameters during the pickling and storage processes, will produce fresh vegetable-type light-salt pickled mustard tubers, shallowly fermented light-salt pickled mustard tubers, traditional pickled mustard tuber-type light-salt pickled mustard tubers or deeply fermented light-salt pickled mustard tubers. The products are not desalted and the salt content is ≤8%.

[0066] If the conventional "three-curing, three-pressing" process is used to produce the semi-finished preserved mustard tuber (such as Comparative Example 1), the product's high salt content will necessitate desalination during reprocessing and packaging for convenient processing. This will generate large amounts of wastewater containing excessive Cl, which cannot be directly discharged, increasing production costs. If the present process is used to produce the semi-finished preserved mustard tuber, if the salt content during the first or second curing is too high (such as Comparative Examples 2 and 5, respectively), the salt content of the resulting semi-finished mustard tuber will be too high, potentially requiring desalination during reprocessing, increasing wastewater discharge. If the first or second curing time is too long (such as Comparative Examples 3 and 6, respectively), bacterial contamination may occur, resulting in a darker color and, if bacteria are detected, a judgment of preserved tuber failure. If the water content of the product after the first or second pressing is too low (such as Comparative Examples 4 and 7, respectively), the crispness of the mustard tuber will change from tender and crisp to soft and brittle, reducing the product yield.

[0067] The above is only an embodiment of the present invention, and the common knowledge such as the specific technical solutions and / or characteristics in the solution are not described in detail here. It should be pointed out that for those skilled in the art, without departing from the technical solution of the present invention, several variations and improvements can be made, which should also be regarded as the scope of protection of the present invention, and these will not affect the effect of the implementation of the present invention and the practicality of the patent. The scope of protection required by this application shall be based on the content of its claims, and the specific implementation methods and other records in the description can be used to interpret the content of the claims.

Claims

1. A processing technology for light-salt mustard tuber, characterized by: The steps include: Step 1: Raw material inspection and cleaning: inspect the raw material of mustard tuber, clean the surface dirt and remove impurities; Step 2: First pickling and squeezing: pickling and squeezing the washed cabbage heads for the first time to obtain preliminary pickled mustard greens; Step 3, second pickling and squeezing: pickling and squeezing the initial pickled mustard tuber for the second time to obtain twice-pickled mustard tuber; Step 4, freezing or refrigerating: freezing or refrigerating the twice-pickled mustard tuber to obtain semi-finished mustard tuber; Step 5: producing the finished product of pickled mustard tuber: the process includes sequentially washing, cutting, squeezing, seasoning, mixing, metering and packaging, and pasteurizing the semi-finished pickled mustard tuber to obtain the light-salt pickled mustard tuber.

2. The processing technology of light-salt mustard tuber according to claim 1, characterized in that: Before the cleaning in step five, the semi-finished pickled mustard tuber is subjected to secondary fermentation.

3. The processing technology of light-salt mustard tuber according to claim 1, characterized in that: The amount of salt added during the first pickling is 2-3.5%, and the first pickling time is 5-15 days.

4. The processing technology of light-salt mustard tuber according to claim 1, characterized in that: The pressure of the first pressing is 0~0.3Mpa and the time is 12~24h.

5. The processing technology of light-salt mustard tuber according to claim 1, characterized in that: The salt content of the pickled mustard tuber after the first pickling and squeezing is 1.8-3.0%, and the water content is 90-92%.

6. The processing technology of light-salt mustard tuber according to claim 1, characterized in that: The amount of salt added during the second pickling is 3-6%, and the second pickling time is 25-45 days.

7. The processing technology of light-salt mustard tuber according to claim 1, characterized in that: The pressure of the second pressing is 0~0.2Mpa and the time is 12~24h.

8. The processing technology of light-salt mustard tuber according to claim 1, characterized in that: After the second pickling and squeezing, the salt content of the mustard tuber is ≤8%, and the water content is 85-90%.

9. The processing technology of light-salt mustard tuber according to claim 1, characterized in that: The freezing temperature is -15 to -8°C and the time is 30 to 360 days; the refrigeration temperature is -3 to 5°C and the time is 0 to 120 days.

10. The processing technology of light-salt mustard tuber according to claim 2, characterized in that: The temperature of the secondary fermentation is 0-30° C. and the time is 2-120 hours.

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