Mustard mustard tuber is a semi-dry pickle pickled with the swollen stem of mustard tuber (commonly known as vegetable head). In the process of processing, juice needs to be squeezed out, hence the name mustard tuber. It is a famous specialty in Sichuan Province, China. Fuling, the earliest and most famous one, is mainly produced along the Yangtze River in eastern Sichuan. Zhejiang, Shanghai and other places have also developed rapidly. Zhacai is famous for its crispness, tenderness, freshness and beauty. It is both a dining table and a seasoning. Products sell well in China, or traditional domestic export commodities, mainly sold to Japan and Southeast Asia. Production method: in late winter and early spring, cut the vegetable head (swollen stem) into pieces (or the whole small head) and put it on the shelf, and dehydrate it with wind until there is no hard core. Every 100 kg of lettuce is about 40 kg. Use 4 kg of salt per 100 kg of water spinach and put it in the pool. Wear sanitary shoes and step on them tightly until the dishes are sweaty. After pickling for 3 days, leave the pool, surround the pool overnight, and then re-enter the pool. Add 5 kg of salt per 100 kg, and step on it as before. Marinate for 7 days, remove the ribs, wash with raw salt water, enter the chariot, pile up and press out the floating water, and put it into the tank the next day. When filling the jar, add 6 kg of salt, 0.05 kg of mixed spices (including: star anise 55%, kaempferia kaempferia 10%, licorice 5%, sand head powder 4%, osmanthus fragrans 8%, white pepper 2%, ginger 5%), pepper 0.05 kg, and Chili powder 5%. Sprinkle a small amount of salt and spices on the jar mouth, then seal the jar mouth (leaving a small air hole) for storage; Continue to marinate and ferment. New products will be produced in May and sold throughout the year. The above is the typical production technology of Sichuan mustard tuber. Zhejiang mustard tuber is dehydrated with salt, and other practices are basically the same. The nutrient mustard tuber is rich in nutrition, and 100g contains: water 67.3g, protein 4.4g, fat10.2g, carbohydrate 5.6g, heat 5 1 kcal, crude fiber 3. 1g, ash 18.4g, etc. Only in the curing process, vitamin C is greatly reduced due to oxidation, and some water-soluble vitamins are lost with water. Pickled mustard tuber has a unique flavor, such as crispness, freshness and fragrance. It is used as a vegetable and seasoning. How to eat the soup: in the sliced pork soup and meatball soup, a little mustard tuber can increase the taste. Stuffing: Add a little chopped mustard tuber to miscellaneous sauce noodle stuffing or plain noodle stuffing to enhance the flavor. Stir-fried shredded pork: stir-fried shredded pork with shredded mustard, which is delicious. Baihe brand and Wujiang brand in Fuling county, Sichuan province, Mingshan brand in Fengdu county, Tianfu brand in Changshou county, Meixi brand in Jiangbei county, Xieqiao brand in Haining county, Zhejiang province, and super mustard tuber in Zhongxian county, Sichuan province are all 198 1. Production method of Zhejiang mustard tuber 1. Material selection: high-quality fresh mustard tuber should be tender, round, solid and thin-rooted, without scraping. Generally, mustard tuber begins to pluck fur, but it is advisable to harvest it when the fur grows below 3 cm. The harvested mustard tuber must be processed in time. 2. stepping on vegetables: the first pickling and the first stepping on vegetables. Because fresh vegetables are tender and crisp, you must tread them gently and diligently until the vegetables turn dark green and the salt melts. The second and third stepping on vegetables were carried out in the upper fence and the second pickling respectively. At this time, you should step on it hard and thoroughly, otherwise it will be very difficult for the chimney to squeeze and drain water, and eventually it will be because the water content is too high. Affect the quality of mustard tuber, even deteriorate and rot. 3. Brine drainage: Zhejiang mustard tuber adopts salt dehydration method, and the brine drainage is mainly in the process of storage and pressing. Store in the first way for about 48 hours. The high temperature can be advanced appropriately, but not less than 36 hours and the low temperature not more than 72 hours. When loading the car, the vegetable blocks should be washed in raw salt water, and then taken out and put into storage. To wash, store, step on, step through, step on, and press the stone layer by layer. The weight of preserved mustard tuber is 50 ~ 54% of the original weight, which should be low rather than high. 4. Second pickling: 7 kg of salt is added to each 100 kg of stored vegetable head, of which 3-4 kg is reserved as the surface of the tank. Step on it with pickled vegetables, step on it evenly and firmly, press the stone after pickled vegetables, and suddenly expose the vegetable head until the salt in the vegetable head penetrates (about 15 days) and there is no white heart. White flowers floating on the pickling surface must be fished out at any time during the pickling process. If the brine is found to be turbid, add salt or turn over the tank in time. 5. Squeeze: wash the pickle head out of the tank in vegetable salt water, and then trim and grade the pickle. The mustard tuber is pressed by wood or machine, and the brine is discharged. It is more suitable to squeeze every 380 kg 100 kg. Too high discount rate will affect the preservation of finished products, too low will affect the yield. When pressing mustard tuber, you should be diligent and slow, so that the head of the mustard tuber can be squeezed evenly and the dehalogenation is consistent. After pressing, trim the flying skin and remove the old tendons. 6. Mixed materials: salt 4. 1 kg, Chili powder 1.2 kg, mixed fragrant powder 1.5 kg, licorice powder 0.5 kg, pepper 0.5 kg, and appropriate amount of preservative per 100 kg. Mixing materials should be carried out twice, using half of the materials each time. The salt content of B-grade mustard tuber and small vegetables can be reduced appropriately. After mixing, put it in a jar. Sprinkle a little salt on the bottom of the jar, and put the vegetable heads into five batches: 10 kg, 12.5 kg, 9.5 kg and 5 kg. Each batch is tamped with round-headed wooden sticks and placed near the altar mouth, so that the vegetable marinade submerges the vegetable noodles. Sprinkle some salt and cover with lotus leaves or bamboo poles. If 10 ~ 15 there are no white flowers at the entrance of the Temple of Heaven, plug dried vegetables (pickled fresh mustard tuber leaves or long-stemmed Chinese cabbage leaves and dry them) at the entrance of the Temple of Heaven. Finally, the jar was sealed with a paste made of 1 kg cement, 1 kg gypsum and 3 kg yellow sand. The cans are piled in the shade and can be eaten or sold in a month. Xie Qiao mustard tuber is a special product in China, which was first produced in Sichuan Province. Zhacai in Xie Qiao, Haining County, Zhejiang Province is a rising star in Ran Ran. On the basis of Sichuan mustard tuber production experience, we reformed the technology, made full use of strengths and avoided weaknesses, carried out eight reforms, such as product appearance, pickling technology and spice formula, developed and popularized 12 machines such as squeezing, elutriation and mixing materials, and realized the acquisition of fresh vegetables, rapid harvesting and pickling, moderately squeezing dry fat, squeezing bitter water and carefully preparing spicy powder. 1980, the "Xie Qiao" mustard tuber exported by Haining Vegetable Factory won the National Supply and Marketing Corporation Quality Product Award. In recent years, the price of "Xie Qiao" mustard tuber in Hongkong market has exceeded that of Sichuan mustard tuber 1/3. The sales area has been extended to 22 provinces and cities in China, and also exported to Japan, Singapore and other countries. Xie Qiao mustard tuber is harvested in summer, processed and pickled by "salt dehydration method"; Sichuan mustard tuber is harvested in winter, and it is dehydrated by wind, that is, fresh vegetables are dried in a ventilated place and then pickled. Therefore, Xie Qiao mustard tuber is green, spicy, bright red, rich in flavor, salty and palatable, crisp and tender in texture and neat in shape. "Soft hand, spicy powder wrapped in vegetable body, wrinkled face, torn with silk thread", these 20 words are the key to identify Xieqiao mustard tuber. In terms of umami, compactness and cooking resistance, Xie Qiao mustard tuber is not as good as Sichuan cuisine. Nutrients (per100g) protein 4. 1 g, fat 0.2g, sugar 9g, carotene 0.04mg, riboflavin 0.9mg, and calorie 54kcal. How to eat it can be eaten raw and put in soup, which is wonderful and a good summer meal. In order to facilitate the export of products, Xie Qiao mustard tuber is packed with new vacuum film, and each bag of vegetables varies from 1 ~ 6 kg. There are also small aluminum foil packages, each containing only100g mustard shreds, which are called convenience foods. The technological process of Sichuan pickled mustard tuber: head sorting, slicing, skewering, putting on shelves, drying, peeling, pickling, turning over, nourishing tendons, trimming, pickling, washing, pressing, mixing, canning, tying, inspecting, warehousing and sealing. Factory production method 1. Classification: The individual shape, unit weight, skin thickness, gluten content and moisture content of vegetable heads vary greatly due to complex varieties, different cultivation and different natural conditions. For example, mixed processing will give you. 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. 14. warehousing: after passing the inspection according to the quality index, indicate the canning person and date, warehousing in Mao Kou, stacking in stages and batches, regularly checking the mouth and pressing brine. 15. packaging before leaving the factory: before leaving the factory, the products must undergo quality inspection, weight measurement, salt water drainage, nozzle replacement, and then cement cover and nozzle seal, and indicate the grade, weight and factory date. Quality standard 1. Sensory indicators: moderate dry moisture, palatable salt, clean washing, smooth trimming, bright color, fresh smell, tender and crisp texture and uniform block. 2. Physical and chemical indexes: water content: 72-74%, salt content: 12- 14%, total acid: 0.6-0.7%.