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(B) the operation points Description 1 choice of materials: selection of purple mustard fully mature arrow mustard and black mustard varieties as raw materials, as far as possible remove the miscellaneous dishes, in order to protect product quality.
2 Drying: When the dish is harvested, the root side of the dish is cut open in the field and it is called a vegetable. When cutting vegetables according to the size of the root, cut one knife or two knife, not to cut off is appropriate, easy to dry. Put the whole vegetable planted on the bamboo raft or rope of the vegetable rack, let it be exposed to the sun and night, wind and rain, after 20 to 30 days, until the outer leaves are all chlorosis, and the middle leaves are wilting and have not completely changed. Yellow, cabbage heart is also shrinking and not dry, and the top of the development of the tender tips, showing a curved shape, but the cross section of the rhizome has been wilting. Generally, every 100 kilograms of fresh mustard can be racked and aired to 23-25 ​​kg.
3 Peeling: The withered outer leaves are cut and used as a seal for the altar. The middle leaves and the tips of the leaves trimmed on the heart of the cabbage are used for pickling. Vegetable heart is used as a raw material of this product. Generally 100 kg of fresh mustard, after drying, can receive 10 to 12 kg of acanthopanax, about 15 kg of two dishes, and 8 to 9 kg of old leaves. The pruning method should be cut to the end, that is, cut off the thick rib portion of the root stem and the tip of the food tip or the tip of the blade that is too long. The trimming tip is called the tip of the tip.
4 kneading vegetables: press 100 kilograms of sharp vegetables, add 13 kilograms of salt, spread the salt into the dish, put it in the pot, rub it by hand; knead the dish from top to bottom, layer-by-layer knocking, and knead Salt grains are not visible on the dish and the body is soft and so far. Immediately poured into the marina (cylinder), layered tightly for easy pickling.
5 Marinated: After thoroughly rubbing the sharpened vegetables into the marina (cylinder), rinse and flatten until flattened (crock). Sprinkle a salt seal on the dish, spread bamboo curtains, and press masonry and other heavy objects. There will be a large amount of salt spill soon. In order to eliminate the salt solution, a drainage hole may be provided at the bottom of the tank. You can also put a large bottomless barrel in the marina. When the vegetable salt water infiltrates into the barrel for a certain amount, suck it out with a straw.
6 turn the pool on the pimple: pickled for about 30 days, it should turn the pool once. Turning the pool should add 150 grams of pepper per 100 kilograms of vegetables, and marinate as before. Can be stored in the pool for 3 months. If you do not turn the pool, you can also use the method of Shangyu: that is, the food is removed from the pool, stacked in bamboo coffers and compacted, which is the Shangyu. Stack a layer of vegetable and sprinkle with the same amount of prickly ash. Add a layer of salt to the noodles and spread a mat to compress the stone. Cofferdams can be large or small, according to the amount of pickles, generally about 3 meters high, too short to pickle. It takes 30 to 50 days for the last time to take the vegetables.
7 Ingredients: Adding 1.1 kg of spice powder per 100 kg of turning pool or after the top of the dish. The formula of spice powder is: 400 grams of pepper, 100 grams of fennel, 200 grams of star anise, 100 grams of cinnamon, 50 grams of shannaeus, 150 grams of dried tangerine peel, and 50 grams of white peony. Grind the ingredients thoroughly and mix well. Mix the spice powder and pickle and put it on the altar.
8 installation altar: with large jars of food, each can hold 2000 kilograms. Before the installation of the altar, dig a pit in the outdoor open pit. The pit can accommodate 1/4 of the jars, place the jars in the pits, and fill it with mud to make it stable. Then put the spiced ingredients in the altar. When it is loaded to 1/4, it is compacted from the altar to the side of the altar with wooden tools (alderwood) so that no air is left inside the altar. Fill the old dry leaves of mustard (every 100 kilograms of old leaves plus 10 kilograms of salt for salting and drying) and then tighten the mouth of the altar, and seal the altar mouth with plastic film.
9 Bazaar: In order to increase the temperature in the altar, to facilitate fermentation and protein decomposition and the conversion and lipidation of various substances, the jars of pickled vegetables must be exposed to the open air, so that the temperature in the altar is not lower than 37°C in winter. Only in this way, the eutrophic fermentation microbial activity flourishes. Decomposition and conversion and lipidation of various substances are carried out quickly. The basking time is less than two years, preferably three years.
10 Packing: After 2 to 3 years of drying, mustard (also known as winter vegetables) is a qualified product when the color is dark. Its finished products can be marketed in plastic bags. However, it is mainly used for packaging and exporting after being wrapped in bamboo.
(3) The product quality standard is bright in color, shiny in surface, delicate in texture, delicious in flavor, rich in aroma, and crunchy in food.
The processing technology of Nanchong mustard
(1) Process selection → Drying → Peeling → Kneading → Marinating → Turning the pool (Shangyu) → Ingredients → Equipment altar → Suntans → Packaging