Huaniu Apple,Chinese Apple,Fresh Apple Shunwang Agricultural Products Co., Ltd. , http://www.qd-foods.com
Mustard production technology
After the mustard is harvested, remove the leaves and the vegetable roots, and remove the old skin. When the large mustard is peeled, it can be cut several times at the root. Three kilograms of salt per 100 kilograms of Fresh Vegetables. Pickling Method: Use a vegetable jar that can only hold 300 kilograms, first salt 0.125 kg at the bottom of the bowl, then pour 25 kilograms of vegetables, gently step to the dish "sweat" (juice). Then add salt and vegetables. Use the above method to proceed in sequence until the tank is fully salted. Spread 1 kilogram of salt on it and press it down with large stones to avoid floating the block. The thickness of each batch of fresh vegetables poured into the cylinder is limited to 15 cm. When salt is added, the lower layer should be less than the upper layer. Do not marinate for more than two days. If the weather is not normal, you should turn it over or pick it up for a day to prevent it from getting too hot for a long time and causing it to yellow and affect the quality. When overturning or squeezing, the vegetable pieces must be washed out in the original salt water and then removed to prevent the sun from drying out and the vegetables from discoloring. On the upper floor, the base was to be cushioned--on the bamboo screen, surrounded by a circle, and the Chinese food block was also practically laid down. The surface was covered with sacks and other objects, and the heavy stone was pressed on it so that the output rate was controlled at 52%-56. % is appropriate. After the first pickling, they can be pickled again. The method is the same as for the first time, except that the salt is about 5 kilograms per 100 kilograms of pickled mustard, and the thickness of each batch is about 12 centimeters. The inside of the tank must not be overly salted. Bamboo curtain and then pressure stone. The second pickling takes a long time. If a white flower is found on the cylinder surface, it should be removed at any time. When the maturity reaches 90%, the cylinder can be processed. When the cylinder is out, it is washed cleanly in the original salt water, and the waste skin can be cut off, and the old tendons are cut out and cut into a semi-circular shape, which can be smooth and soft cooked. After repair, the vegetables are infiltrated in the three-cylinder brine, initial washing, re-washing, and then filtered and dried, and the average pressing rate is 100 kg of dry vegetables of 360-380 kg. After pressing the spices. Generally, 50 kg of spices are batched and poured on a tub or platen. First, use half of the prepared material to mix the ingredients first, and then mix the other half of the mixture to make the spices even and color. Consistent, can be installed after mixing altar. The altar must be washed clean. When it is installed in the altar, it can be dug in the ground to a cave that is slightly larger than the altar. The altar can be placed in the cave for 1/3 so that it can be easily handled and the altar can be broken. Each altar is filled with five layers, and a certain amount of vegetables are packed. The layers are pressed and filled with wooden sticks to make the pieces of food closely packed and the air in the altar is excluded as far as possible. After filling each altar, about 0.25 kilograms of salt is placed about 3 centimeters from the mouth of the altar. The leaves are sealed and the mouth of the altar is sealed with mud. After 10 days, the mustard in the inspection altar is opened and the white flowers are removed. The mustard is pressed as much as possible to suck up the brine. Use 0.25 kilograms of salted chili powder as paved salt, then spread it with loquat leaf, close the leaves, and seal it with mud or cement. (Source: 900 million network)
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