(1) raw materials

The main raw materials of mustard tuber are green vegetable head, salt, pepper and auxiliary spices.

Vegetables are born with common names. Generally speaking, domestic production has always been more than self-sufficient, and it can also be processed in Fengdu, Changshou, Luo Qi and other places, and can also be shipped to Chongqing to sell fresh food. During the Republic of China, manufacturers paid a deposit to buy futures in the first year, or bought them directly during the processing season. In the 1920s, there were businessmen who specialized in trading raw materials. The buyer and the seller are arranged by Xinli (broker), and each party gives a commission of 1 yuan (silver) for every ten thousand Jin. 1952 was acquired by supply and marketing cooperatives. In 1930s, the specifications of green vegetable heads were defined as top grade, which was fat, tender and crisp, while empty flowers, slender, old skins and tendons were mostly inferior. Since the 1950s, the purchase regulations of supply and marketing cooperatives are: "roof caving" (before bolting), and the excellent varieties with the weight of 1.25g or above are qualified vegetables; Eliminate inferior species and 65 to 125 grams of improved vegetables, and buy them as side dishes (secondary products) after pruning.

Plant salt has always been mainly coarse-grained well salt from artesian wells in Sichuan. During War of Resistance against Japanese Aggression period, Sichuan salt was controlled and rationed. According to the regulations of the provincial government, the mustard tuber association applied to Fuling Salt Bureau for approval of supply. However, due to the complicated procedures, the Salt Bureau can arbitrarily reduce or delay the supply, and the processors will use it when they arrive, so they have to buy it on the black market. Fuling is often short of salt every spring. After the liberation of Fuling, the salt transportation department made arrangements in advance, and ordered specially processed coarse white sanitary salt from the salt making department to ensure timely supply. 1953 The county supplied vegetable salt 1270 tons, 1966 3200 tons, 1983 reached 14000 tons.

The formula, purchase and processing of auxiliary spices such as pepper, pepper and pepper were decided by the processing households themselves during the Republic of China. Pepper is an essential raw material for traditional mustard tuber processing, which can improve the taste, prevent corrosion and preserve color. Before 24 years of the Republic of China, Wanxian and Shizhu peppers (commonly known as Xiahe peppers) were widely used, with low cost but not bright color. Later, I bought Chengdu pepper (Shanghe pepper), which was bright red and remained unchanged for a long time. 1953 Fuling pepper factory was established to purchase high-quality peppers, process pepper powder and auxiliary spice powder.

(2) Equipment

There is a difference between outside the factory and inside the factory. Outside the factory, there are mainly vegetable racks, and there are kimchi ponds, workshops, warehouses and processing and transportation tools in the factory.

1. Dehydration of fresh vegetable heads in vegetable racks. At the beginning of commercial processing of pickled mustard tuber, the vegetable heads were hung under rafters, branches or ropes involving trees outside the house and allowed to air dry naturally. After the first year of the Republic of China, due to the increase of processing capacity, some people began to set up vegetable racks along the Yangtze River to dry vegetables. This method has been used to this day.

Erection method: use two logs (common famous vegetable purlins) with a length of seven or eight meters and a diameter of 10 to 20 cm, and tie the upper part into a cross with bamboo strips and stand on the ground, which is called one of them. Put up a brick again every few feet. Generally, 20 baht is a plane. If and if are stretched and fixed with large bamboo pieces; Fixtures such as wooden stakes and stone piles must be set at both ends of the vegetable rack (commonly known as ponytail), and the rack must be fixed with ropes. A small rope (commonly known as rattan) is stretched every fifteen or sixteen centimeters from top to bottom on the slope, and the rope can be hung on it. Each kitchen can dry vegetables 1.25 tons. How many vegetable racks are built depends on the processing capacity. After the vegetables are dried, the removed logs and ropes are properly preserved and can be used in the coming year.

2. Vegetable ponds and kimchi equipment were originally crocks and vats (commonly known as yellow barrels). Later, with the increase of curing quantity, the vegetable pond was changed around 17, and the work efficiency was greatly improved. First it was made of concrete, then it was made of cement. It is usually three or four meters long and 2.7 meters deep.

3. Machines and tools, traditional mustard tuber processing is basically manual operation, only simple tools such as bamboo baskets and iron rakes. 1959, the former Fuling mustard tuber production department began to study and trial-produce 2/kloc-0 kinds of processing machines and tools, such as pepper chopping machine, vegetable needle, pool wringer, elutriation machine, mixer, jar-clamping car, etc. However, due to imperfect development, it has been widely promoted, causing a lot of waste and loss. In the 1970s, conditional processing plants built lanes inside and outside the factory and used mechanical transportation. 1973, Beiyansi, Dongfanghong and Hanjiatuo vegetable factories tried out the "three machines in one" (stepping on the pool, lifting the pool, washing the machine and overturning the car), which was later extended to state-owned vegetable factories and some community-run vegetable factories. 1977, Hanjiatuo Vegetable Factory tried mixer and pneumatic canning machine to realize "five machines in one". Because the corrosion resistance of mechanical materials has not been solved, the mechanization degree of Fuling mustard tuber processing is still not high by 1985.

process technology

In the early years of the Republic of China, mustard tuber processing has opened up the situation of exclusive operation, and a number of businessmen have emerged to imitate each other, and the competition is very fierce. Focusing on manufacturers to improve work efficiency, reduce costs, maintain quality, and constantly improve and innovate technology. By the early 1930s, the production of main products generally went through 13 processes from raw materials to finished products, namely, selecting vegetable heads, cutting vegetable heads into pieces, putting up vegetable racks, wearing vegetables, drying vegetables, primary curing, secondary curing, elutriation, squeezing salt solution, picking vegetables, adding pepper spices for the third curing, and filling jars and sealing jars. After 1930s, it was merged into 10 process, namely, selecting vegetables, drying vegetables, taking off shelves, curing, pruning, elutriation, mixing materials, filling jars and sealing. Each process has its own operating procedures and semi-finished product quality standards. With the change and progress of equipment, raw materials and technical means, as well as the different product specifications and quality requirements, the process will be adjusted and changed accordingly.

In the 1970s, the main products were improved and further processed, such as pickled vegetable heads, small jars and canned shredded vegetables (slices), pickled directly (without dehydration by wind) and pressed pickled mustard tuber. Small-container pickled mustard tuber products with low salt, strange taste, wide taste and fish taste began to appear, but they have not been mass-produced. In the early 1980s, the production technology of small-package mustard tuber began to be fully popularized in Fuling.

Product packaging

The finished mustard tuber has always been packed in clay pots. After the mustard tuber is sealed, it is fermented in the jar, which is more delicious and storable, and can be preserved for six months to one year. There was no special food jar in the late Qing Dynasty, so it was packed in Chongqing old wine jar. At the beginning of the Republic of China, the custom-made vegetable altar was started in Jiguanshi kiln factory in Chongqing, and it was fired in Xiaojiawan kiln factory in Shen Tuo county in 8 years. The shape and capacity of the vegetable altar are basically finalized. After that, the number of kiln factories along the Yangtze River and Wujiang River increased. The annual consumption of vegetable jars in the county ranges from tens of thousands to hundreds of thousands. About 20 years in the Republic of China, each dish was worth about 0. 18 yuan (silver). In 1950s, there were several pottery factories in Fuling County, which mainly produced vegetable cans. 195 1 2.5 kilograms of medium-cooked rice each year; In the early 1980s, it was 1.87 yuan.

After the pottery jar is filled with vegetables, it should be covered with bamboo collaterals, which can protect the pottery jar and facilitate transportation. Bamboo paws are processed and sold by farmers in bamboo-producing areas of the county. Each piece of dried bamboo collaterals weighs 2kg, which was worth 50 cents (silver dollar) in 1930s, 195 1 year and1yuan, and 1983 was worth 0.83 yuan.

comprehensive utilization

Stem mustard is a treasure all over the body and can be comprehensively processed and utilized. /kloc-in the 1920s, people paid attention to using by-products other than tumorous mustard, such as dried vegetable tips and leaves, for tying the altar; Pickle salt solution is used to cook delicious pickled mustard tuber soy sauce. Later, the peeled pickles ribs were also used to plug the jar mouth after finishing and processing; Make tender vegetable skins and ears into cheap dishes for the catering industry to make soup. (1) finished product specifications

Before 1960s, pickled mustard tuber was a kind of salty and spicy (Sichuan-style) product, which was packed in clay pots, and the weight of each pot was different in different periods. The net weight of each altar was about 20kg at the end of the Qing Dynasty, 20-25kg at the beginning of the Republic of China and 30-35kg in the eighth year of the Republic of China. After that, there were 50kg big altars, but the average weight was 31.25kg. The altars and bamboo skins weighed 5.5-6kg.. Since the mid-1950s, there have been three kinds of vegetables in each jar, with net weights of 40, 25 and 15 kg respectively.

Although in the early 1930s, the industry had reformed the variety, color and packaging of pickled mustard tuber, and put forward reasonable suggestions, but there were various reasons that were not generally put into practice. In 1950s, pickled mustard tuber was divided into two grades, large and small, which were packaged separately. In the 1960s, there were dishes with one, two and three different quality standards. First-class dishes are exported and military supplies. 1964 began to produce export vegetables according to special standards.

1975, Hanjiatuo Vegetable Factory began to produce products in the shapes of silk, potato chips, diced pieces, plastic bags, glass bottles and ceramic cups. , the quantities are 50, 100, 500 and 2500g. However, due to problems such as sealing, sterilization and batching, mass production could not be completed at the moment.

198 1 adopted a new fresh-keeping method, further developed the small packaging technology of convenient mustard tuber in non-toxic plastic bags, and produced products with spiced, fishy, fresh, strange and refreshing flavors.

1985 began to carry out deep processing in individual export places, so that all kinds of small packaging products could be sold in markets far away from the place of origin.

(2) Quality improvement

The early mustard tuber was basically cut into pieces, with different sizes, thick Chili powder, dark color and unsightly appearance. But vegetables are soft, fragrant and durable.

1In the late 1920s, vegetable pieces were pruned, with the emphasis on beauty. In the mid-1930s, attention was paid to buying round vegetable heads, which were also neat and put into jars.

1953 pepper was seeded without pedicels and screened with 64 holes. Because the pepper powder is thinner, the color of the mixed vegetables is more vivid.

1964 at the request of foreign businessmen, the item "Tuanyu Edge" was added when trimming exported vegetables, further improving the appearance quality of vegetable blocks. 1974 carries out stereotypes and classification on kimchi blanks, which are packaged according to the first, second and third grades, side dishes and chopped vegetables respectively, and the quality requirements tend to be strict. 1979 made an uncut plastic dish, and the first weight of fresh vegetables was 150 to 350g. In the second year, improved varieties and close planting were widely used in planting, which laid the foundation for improving the processing rate of plastic vegetables.

1980 and 1982, Sichuan province successively formulated the quality standards for export vegetables and domestic vegetables, which made the production and quality improvement of pickled mustard tuber more clear. 1In June, 1985, the National Bureau of Standards officially promulgated the national quality standard for pickled mustard tuber (GB6094-85). In the same year, the former Fuling District Bureau of Standards issued the Quality Standard for Packed Instant Mustard (Sichuan Q/ Fu 236-85).

(3) Quality inspection

Before 1952, all products exported from this county must be approved by the mustard tuber trade association and issued with certificates. 1952, the county set up a mustard tuber finished product inspection Committee, and those who failed the inspection were forbidden to transport and sell. 1955, the state-owned company organized a quality inspection and grading team to take samples in batches at the factory for centralized evaluation. After 1976, the products of cooperative factories were also sampled in batches and sent to state-owned factories for inspection. After 1980, the pickled mustard tuber was inspected by Chongqing Commodity Inspection Bureau. 1984 Except for the exported vegetables, the mustard tuber quality supervision and inspection station of the Municipal Bureau of Standards and Metrology shall conduct unified inspection. The specific inspection conditions for each period are as follows:

In the 1930s, product identification (distinguishing goods by common names) was entirely based on the senses, and the standards were not strict. Cooked products (finished products) are top-grade, with good taste, strong tender fragrance and inferior taste, old and soft and light aroma.

After 1952, on the basis of summarizing historical experience, several standard rules were drafted in detail, but they were still recognized by the senses. It was not until 1983 that sensory and instrumental tests were coordinated. Intuitive senses mainly include observing shapes, distinguishing colors, tasting, judging quality and smelling. Personnel participating in the inspection must not eat spicy food before work and keep their senses sensitive. Instrument detection is mainly to determine the water content, salt content and total acid content of the sampled samples. In addition, the qualified rate of block weight and meat quality and the number of surface and internal defects (that is, whether there are rotten spots, sugar centers, empty flowers, cotton bags, etc.). ) those detected by sampling inspection shall be scored one by one according to the quantity exceeding the normal quality standard, with more points exceeding the standard and fewer points exceeding the standard. Then score according to the total score. If it is less than 5, it will be rated as a first-class dish. If it is higher than 5, it will be downgraded by one level. If it is higher than 10, it will be downgraded by two levels until it is downgraded to an external level.

After the quality inspection and grading, the county (city) inspection team will check and weigh with the local buyers, and the transportation can only be carried out after the certificate is issued.