Production method 1. Classification: Due to the complexity of varieties, different cultivation and different natural conditions, the individual shape, unit weight, skin thickness, tendon number and water content of the head are quite different. For example, mixed processing will bring difficulties to air drying and dehydration and salt water infiltration, so it must be classified.
Individuals with (1) body weight 150 ~ 350g can be processed as a whole.
(2) A weight of 350 ~ 500g should be crushed in Qi Xin.
(3) Individuals weighing more than 500 grams should be divided into 3-4 pieces, so that the sizes are basically the same, the vertical strokes should take into account the old and tender, and the green and white should be uniform to prevent the taste from being different when eating.
(4) People who weigh less than 150g, such as spots, depressions, hard heads, arrow shafts, horns and old vegetables. It should be classified as a foreign dish.
(5) People who weigh less than 60 grams can't make pickled mustard tuber, and they can only be processed together with vegetable tips.
2. String vegetables: In the past, broken rice was used to string vegetables in the middle, leaving a black hole on the body of the vegetables, which was easy to be polluted. Therefore, when cutting vegetables, you can leave an inch of roots to wear, so as not to damage the vegetable body. When wearing vegetables, the big and small strings are worn separately, and the green face is white, so there is a gap to breathe.
3. Air-drying: For every 50kg of vegetables, about 6.5 ~ 7 fork-shaped vegetable racks should be set, on which large vegetables are hung and small dishes are hung below, and the skewers should not be spread at the feet of the racks to ensure even dehydration. Under the condition of 2 ~ 3 winds, it usually needs to be aired for 7 days, and the average moisture reduction rate is: 42% for early vegetables, 40% for middle vegetables and 38% for late vegetables.
4. Take off the shelf: insist on drying first, and require the vegetable head to be moderately soft and hard, strictly control the degree of dryness and wetness, and take off the shelf at the right time.
5. Peeling and rooting: cut off the long rhizome and peel off the old skin of the stem.
6. Head pickling: The vegetable blocks under the shelf must be the first pool in the world to prevent heat accumulation. Marinate the head, use 4 kg of salt per 100 kg, mix them evenly and put them into the pool, then compact and exhaust them layer by layer, and press them once in the morning and evening. Oppose adding vegetables to the pool to avoid heat and deterioration. It takes about 72 hours to marinate the head, so as to drive away the bitter water.
7. Turn over the pool for secondary pickling: open the pool in layers and adjust the positions of the upper, lower and middle edges. 7 ~ 8% salt is used for the second pickling, which must be stirred and kneaded evenly. The second pickling takes more than 7 days to ensure that salt enters the dish and prevent the dish from turning sour.
8. Trimming: Use scissors to pick out the old and hard ribs, trim the spoon and the top cone of the dish, and remove impurities such as black spots, rotten spots and gaps to prevent damage to green husk and white meat. When trimming and shaping, take out the mixed secondary dishes for the second time.
9. elutriation: The vegetable heads trimmed and shaped on the same day must be carefully elutriated with clear water for three times on the same day.
10. squeezing: the traditional process of mustard tuber is to squeeze water with wood, which is inefficient and labor-intensive. Later, it was changed to "hoarding", and the water was squeezed at a high position, but the bottom layer was crushed into a flat block, while the upper layer was wet and obese, with a large difference in wet and dry degree and easy to turn sour. The wet block is not fresh in color, bad in taste, brittle in quality and not resistant to storage, which seriously affects the shape and flavor of the block. At present, mechanical pressing is gradually adopted to make the pressure basically uniform, and the moisture content of pressed vegetable heads is controlled between 72% and 74%.
1 1. Mixing: The pressed vegetable heads must be dried in boiling water to avoid surface paste. 65,438+0.65,438+0 ~ 65,438+0.25 kg of pepper, 0.65,438+02 ~ 0.2 kg of mixed spice powder, 0.3 ~ 0.5 kg of pepper and 4.5 ~ 5.5 kg of salt per 65,438+000 kg.
The formula of spice powder is: star anise 50%, licorice 25%, dried ginger 20% and pepper 5%. It is required to grind and mix evenly and pass through a 64-mesh sieve.
The salt content of the whole process for three times (including first curing, second curing and mixing) is 16.5%, and the salt content of the finished product is between 12 ~ 14%.
The mixed spice can also be prepared with 45% Illicium verum, 65,438+05% Rhizoma Dioscoreae Septemlobae, 65,438+05% dried ginger, 8% cinnamon, 3% Bai Zang, 5% licorice, 4% sand head and 5% pepper.
65438+ When filling the altar, prevent sand from mixing with foreign objects.
"Five-time loading" means that the first layer 10 kg, the second layer 12.5 kg, the third layer 7.5 kg, the fourth layer 5 kg, and the fifth layer 1 ~ 1.5 kg are tied into an outward ring by hand, and the holes are filled and compacted.
13. Tie the mouth: choose long-stem vegetable leaves or corn husks with less pigment and more fiber, marinate them with salt in advance, and then mix them with spice powder to seal them. The leaf sealing shall not be less than 1 kg, so as to ensure the fragrance of the jar mouth and prevent mildew and deterioration.