Dehydration and pickling technology of the hottest

2022-08-08
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Mustard salt dehydration and pickling technology

the traditional mustard pickling process adopts wind dehydration. As the harvesting season of processing head of green vegetables is generally concentrated in late March to early April, during this period of time, Northern Hunan is generally cloudy and rainy, sunny weather is less, so the head of green vegetables can not be naturally dried, so our land directly dehydrates salt after harvesting head of green vegetables. Now the processing technology is introduced as follows:

first, purchase head of green vegetables

head of green vegetables should be harvested in time, and choose small, round, neat and beautiful fresh raw materials, Remove hollow old crustaceans and deformed vegetables

II. Peel vegetables

each pile of fresh vegetable heads should not exceed 5000kg to avoid heat and deterioration in the pile. Use a knife to peel the old skin and tendons at the base of the green vegetable head into a circle, and do not damage the protuberance tumor. The vegetable heads after peeling the old skin and tendons are 90%-92% of the original weight

third, the first pickling

generally pickling with a vegetable pond dug below the ground, with a length, width and height of 3 m、3.3--4m、2.. 3m。 The bottom and four walls of the pool shall be coated with cement, and the ground can be paved with ceramic tiles if conditions permit, so as to make the processing site clean and sanitary. About 30-35kg of salt is used for every 1000kg of peeled vegetable heads. 6. Adjust the active needle and passive needle to zero when sprinkling salt. Sprinkle a layer of salt every 15cm thick vegetable layer, and distribute it evenly. Step on it gently until the salt dissolves and the vegetable is compressed. In this way, salt is added and compacted layer by layer. When actually adding salt, the bottom should be light and the surface should be heavy, that is, about 4% of the covering salt should be reserved for each layer of the lowest dozen layers until it is level with the ground, and then all the remaining covering salt should be sprinkled on the surface. Lay bamboo partitions and put large stone strips. The stone strips must be added in several times. First, the loose vegetable blocks are pressed and subsided, and the stone strips per m3 of vegetable pool are guaranteed to be about 2000kg within 6h. At this time, the subsidence of the vegetable blocks is basically stable, and the vegetable blocks are filled with water. The first curing and dehydration time shall not exceed h to prevent the vegetables from getting sour. As soon as it's time to pickle and dehydrate, store it in the pool. When raising the pond, you can store the vegetables while washing them in salt water. The hoarding base is first padded with bamboo partitions, and the hoarding is surrounded by reed mats. When hoarding, step on it layer by layer, and the hoarding height is not more than 2m. Store for 24 hours

fourth, the second pickling

place the above stored vegetable heads in the vegetable pool as above, each layer is about 15cm thick, add 80kg salt per 1000kg of the vegetable heads after the first pickling, evenly spread, compress the vegetable pieces, and fully dissolve the salt. When adding salt, 1% of the covering salt is reserved for each of the bottom dozen layers. Each pool cannot be filled. How can we better use it too full? It should be 20cm away from the pool surface to prevent salt water overflow. Then lay a layer of plastic paper on the surface and cover the vegetable pieces tightly. The Gaza Strip on the plastic paper is about 15cm thick. Check it often and step on the sand to make the vegetable water completely cover the vegetable heads. Be careful not to let the sand fall into the vegetable pieces. After marinating for about 20 days, you can start the pool. If it is necessary to continue to store in the pool, the salt content of vegetable water should be appropriately increased. Pay attention to remove the hops on the surface of the vegetable water. If it is convenient to make small packages of pickled mustard, the rough processing process ends here, which is "white cooked vegetable pieces"

v. trim and pick ribs

take out the second pickled vegetable head blank while washing in the vegetable water, trim the flying skin with scissors or knife, pick out the old ribs, cut off the vegetable ears, and remove the spots, so that the vegetable blank is smooth and neat. The vegetable heads taken out shall be pruned on the same day

VI. grading and reshaping

grading according to the size of the vegetable pieces, more than 750g, the vegetable pieces are uniform, the meat is thick, the texture is crisp and tender, and the round vegetables with smooth pruning are exported dishes. More than 600g, with vegetable tumors, and no more than 20% of long vegetables are grade a dishes. More than 300g, and no more than 60% of long vegetables are Grade B dishes. Above 200g, the pieces of vegetables that are not uniform are small dishes. If the size of the dish is too large, the knife should be changed to make it beautiful

VII. Washing and pressing

use the clarified and filtered salted chimney water to wash the graded and shaped vegetable blocks, and then press them up to squeeze the open water on the vegetable blocks and the water that may be pressed out inside the vegetable blocks. When pressing them up, the press cover must be pressed down slowly, so as not to deform or crack the vegetable blocks. When squeezing, we should accurately grasp the crushing discount rate, which is 60% - 62% for export vegetables, 62% - 64% for class a vegetables, 66% - 68% for class B vegetables, and 74% for small dishes. Therefore, we should also effectively consider these parameters when selecting types;%- 76%。

VIII. Mix the ingredients into the jar

mix the pressed vegetable pieces with salt, pepper powder, mixed spices, pepper and sodium benzoate preservatives, and then put them into the jar. The mixing standard: add 41kg of salt (36kg for Grade B vegetables, 7.5kg for small vegetables), 12.5kg of chili powder (11.5kg for Grade A and B vegetables, 10kg for small vegetables), 1.5kg of mixed spices, 0.5kg for pepper, 0.5kg for sodium benzoate, and do not grind pepper. Each jar is fed five times, filled and tightened until 2cm away from the jar mouth. Each jar can be loaded with about 36kg. Add 50g of flour salt to the jar mouth, and then plug the dried vegetable leaves, or cover it with plastic. The plug mouth should be tightly sealed. The altar surface is marked with grade

IX. capping and sealing

multiple capping inspections shall be carried out within the day after the jar is installed, and the stuffed vegetables shall be taken out. If the vegetables on the jar surface fall and become loose, they shall be beaten tightly with a wooden beating stick, and new vegetables of the same grade shall be added to make them tight until they are 2 cm away from the jar. If you find mold, you should replace it with a new dish, add 125g of flour salt, and then stuff it with dried vegetable leaves. After the jar mouth is plugged, wipe the jar mouth with a clean cloth, and then seal it with cement. The cement should be sealed flat and not higher than the jar mouth

X. shell storage

the vegetable jar should be tied outside the jar with straw rope, and then put into the bamboo basket. The mouth of the bamboo basket should be fastened with hemp rope and stored in a cool place, which can be stored for more than 1 year

source: vegetables

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