How to pickle Fuling mustard greens in white oil

A, raw materials and equipment

(a) Raw materials The main raw materials of squash are green cabbage, salt, chili peppers and auxiliary spices, etc. The main raw materials of squash are green cabbage, salt, chili peppers and auxiliary spices.

Beetroot is commonly known as raw goods. In general, the year, the territory produced traditionally self-sufficient, but also available to Fengdu, Changshou, moraine and other places of processing, as well as transported to Chongqing for the public fresh food. During the Republic of China, manufacturers in the first year to pay a deposit to buy futures, or in the processing season to buy directly. 20 years, there are specializing in raw goods traders, buyers and sellers by the Xinli (broker) made, every 10,000 pounds by both sides of the commission of 1 yuan (silver dollars). 1952 by the supply and marketing agency to buy. The specifications of the head of green cabbage, the 30's has been set fat, tender, brittle for the top grade, empty flowers, long, thin, old skin, tendons for the inferior goods. 50's from the supply and marketing cooperative purchase regulations: "top" (not before the shoots) chopping vegetables, cut off the old roots, on the heart of the vegetable, to the leaf without "parrot mouth" and vegetable spoon, a weight of 125 grams above the fine varieties of qualified dishes; where the elimination of inferior and 65 to 125 grams of the fine varieties of vegetables and picking repair! The qualified ones are purchased as small vegetables (secondary products).

Vegetable salt has always been dominated by Sichuan Ziliujing coarse-grained well salt. Anti-Japanese War period, the implementation of Sichuan salt rationing, pickles with salt according to the provincial government, by the mustard industry association to the Fuling Salt Bureau to apply for approval of the supply. However, the procedures are harsh and complicated, the Salt Bureau can arbitrarily reduce, or not on time supply, the processor must be used at the time, had to buy in the black market, every spring Fuling is often a salt shortage. After the liberation of Fuling, the salt transport department pre-arrangements, the first to the salt production department orders, special processing of coarse white health salt, to ensure timely supply. 1953 county for 1270 tons of salt on the vegetable, 3200 tons in 1966, in 1983 reached 14,000 tons.

Chili pepper and pepper, pepper and other auxiliary spices formula, procurement, processing, the Republic of China years by the processor to decide. Chili peppers can enhance the flavor, antiseptic, coloring, is an indispensable raw material for traditional squash processing. Republic of 24 years ago, generally use Wanxian, Shizhu pepper (commonly known as the lower river pepper), low cost, but the color is less bright; later, purchase Chengdu pepper (on the river pepper), bright red color, long storage unchanged. 1953, built the Fuling County Pepper Factory unified procurement of high-quality pepper, unified processing of chili powder and auxiliary spice powder.

(ii) equipment outside the factory factory difference. Outside the plant is mainly vegetable racks, the plant has pickle pool, workshop, warehouse and processing, transportation tools. 1, the rack Fresh head of dewatering treatment, in the beginning of the commercial processing of vegetables, is the head of vegetables hanging in the rafters, outside the house on the branches or tree pulling the rope between the trees, so that it is drying the wind and natural dewatering. After the first year of the Republic of China, due to the increase in processing volume, some people began to dry vegetables in the Yangtze River rack, this method has been used until now.

Built frame method: with two seven or eight meters long, 10 to 20 cm in diameter round wood (commonly known as vegetable purlin), the upper part of the gabion rope tied into a cross shape, standing on the ground, called a hew. Every few feet away from the rest of a hew. Generally 20 hews for a rack. Crews and hews between the gabion tensile pull fixed; vegetable frame at both ends (commonly known as the horse's tail) must be set up wood stakes, stone stakes and other fixtures to rope will be tied to the frame firmly. The slope between the hews from top to bottom every 15 or 16 centimeters taut a small gabion rope (commonly known as fiber vine), the rope can be hung on the vegetable string. Each raft can dry 1.25 tons of vegetables. How many vegetable racks to build, depending on the amount of processing. After the end of drying vegetables, remove the logs, gabion rope properly preserved, can continue to use the next year.

2, vegetable pool, pickle equipment for the initial tile jar, large wooden barrel (commonly known as yellow barrel). After the increase in the amount of pickling, about 17 years before and after the Republic of China changed to use the vegetable pool, greatly improving the efficiency; initially built with concrete, later changed to cement production, general length and width of three or four meters, 2.7 meters deep.

3, machine, the traditional mustard processing is basically manual, only bamboo baskets, iron grill and other simple tools. 1959, the original Fuling County mustard production department began to study the trial production of chili pepper shredder, wear vegetables needle, up pool winch, washing machine, mixing machine, clip altar car and other 21 kinds of processing machinery, but due to the development has not yet been perfected that is the general public, resulting in a lot of waste and loss. 70's, the conditions of the processing plant to build inside and outside the plant car, the machine, and then the machine is used in the processing plant. In the 70's, the conditions of the processing plant to build inside and outside the plant lanes, the use of mechanical transportation. 1973, Beiyansi, Dongfanghong, Hanjiatuo vegetable factory trial "three machines a chemical" (step on the pool, pool, washing machine and car chemical), and then gradually extended to the state-run vegetable factories and part of the community-run vegetable factories. 1977, Hanjiatuo vegetable factory to try the mixing machine and pneumatic altar machine, to achieve the "five machines a chemical". Due to the mechanical material corrosion problems have not been solved, to 1985, Fuling mustard processing mechanization is still not high.

Second, processing technology

Early Republic of China, mustard processing has opened up the situation of exclusive business, the group of businessmen, scrambling to copy, fierce competition. Manufacturers around the world to improve efficiency, reduce costs, maintain quality, and constantly improve and innovate technology. To the early 1930s, the production of the main products, from raw materials to finished products generally have to go through 13 processes, that is, selecting the head of vegetables, head of vegetables cut into pieces, set up a rack of vegetables, wear vegetables, drying vegetables, the first salt pickling, the second salt pickling, washing, squeezing salt liquid, picking the vegetables tendons, the third salt pickling and add chili pepper spices, altar, sealing the mouth of the altar. 30 years later, the merger of the 10 processes, that is, selecting the vegetables, drying vegetables, under the rack, pickling, trimming, washing, mixing, mixing, and then the mouth of the altar, the 30 years later combined into 10 processes, that is, selecting vegetables, drying vegetables, under the rack, pickling, trimming After the 1930s, the process was merged into 10 steps, namely choosing vegetables, drying vegetables, placing vegetables on the shelf, pickling vegetables, trimming vegetables, washing vegetables, mixing vegetables, assembling vegetables and sealing vegetables. Each process has a certain operating procedures and quality standards for semi-finished products, with the equipment, raw materials, technical means and other conditions of change and progress, as well as product specifications, quality requirements of different, the process of corresponding adjustments and changes.

In the 70s, the main products began to improve and deep processing, such as the production of salted beetroot, small altar and small cans of shredded vegetables (slices), directly pickled (without wind dehydration) made of pressed canned mustard greens and so on. Small containers packed with low salt and strange flavor, wide flavor, fish flavor and other flavors of squash products began to appear, but has not yet been able to mass production. the early 80s, small packages of squash production technology began to be fully promoted in Fuling.

Three, product packaging

The finished product has always been packed with earthenware altar, tightly sealed, so that the squash in the altar fermentation, more flavorful and resistant to storage, generally can be stored for six months to a year. The end of the Qing Dynasty, there is no special dish altar, borrowed from Chongqing old wine altar packaging. The early Republic of China began to customize the vegetable altar in Chongqing Jiguanshi Kiln Factory, Republic of China 8 years in the county boundary of Shamtuo Xiaojiawan Kiln Factory firing, vegetable altar shape, capacity of the basic stereotypes. Later, the Yangtze River and Wujiang River kiln plant increased. Vegetable altar dosage, the county annual tens of thousands to more than 100,000. Republic of China 20 years or so, each vegetable altar is worth about 0.18 yuan (silver dollars). 50 years, Fuling County, built several pottery factory, the main production of vegetable altar. 1951 each worth about 2.5 kilograms of medium-ripened rice; in the early 80's, each of the 1.87 yuan (RMB).

The pottery altar after loading vegetables outside but also set on the bamboo, the bamboo has to protect the pottery altar and easy to carry the role of the bamboo. Bamboo leaves are processed and sold by farmers in the county's bamboo-producing areas. Dried bamboo each weighs 2 kilograms, 30 years worth 5 cents (silver dollars), 1951 worth 0.1 yuan, 1983 worth 0.83 yuan.

Four, comprehensive utilization

Stem tumor mustard is a treasure, can be integrated processing and utilization. 20 years has attached importance to the use of tumor mustard outside the by-products, such as the production of dry vegetable tips and dry vegetable leaves, for the mouth of the altar; salted with pickled vegetables after the salt solution boiled out of the taste of freshly squeezed vegetables soy sauce. Later, will be picked out of the salt vegetable tendons also use up, after finishing processing used to plug the mouth of the altar; will be tender vegetable skin, vegetable ear made of cheap vegetables for the catering industry soup and so on.

Five, product quality

(a) finished specifications before the 60's squash for the block salty and spicy (Sichuan flavor) products, earthenware altar packaging, each altar of the period weight varies. The end of the Qing dynasty each altar net weight of about 20 kilograms, the early Republic of China each altar 20 to 25 kilograms, Republic of China 8 years each altar 30 to 35 kilograms, and then there are 50 kilograms of large altar, but the general weight of 31.25 kilograms. The altar and the bamboo complex skin weight 5.5 to 6 kilograms. 50 years after the middle of the net weight of each altar dishes have 40, 25, 15 kilograms loaded 3 kinds.

Despite the early 30's industry has reformed varieties and packaging and reasonable proposals, but at that time there are a variety of reasons for the end of the general put into practice. 50's squash has a large and small pieces of two grades, respectively, packaging. 60's began to have different quality standards of the first, second and third level of the vegetable division. The first level of vegetables for export and military needs. 1964 began to produce export vegetables according to special standards.

In 1975, the Hanjiatuo vegetable factory began to produce silk, slices, dices, crushed and other shapes, plastic bags, glass bottles, ceramic cups and other forms of packaging, 50, 100, 500, 2500 grams of each amount of products, but due to the sealing, sterilizing, ingredients and other issues have not been fully passed, a moment of failure to mass production.

In 1981, the use of a new method of preservation of freshness, so that non-toxic plastic bags to facilitate the small packaging technology of squash has been further developed, and the production of five-flavor, fish flavor, fresh, strange flavor, crisp and other flavors of the product. 1985 began to carry out deep-processing in the individual outlets, so that various types of small packaged products can be sold in the market away from the origin.

(2), quality improvement Initial squash, basically all of the cut blocks, size is not uniform, chili powder particles coarse, darker color, "its appearance" is not good. But the vegetable block soft, strong flavor, durable storage.

The end of the 20s, began to vegetable block trimming, beautiful appearance. 30s began to focus on the purchase of round head, paddling also pay attention to neat, large and small blocks to be mounted on the altar respectively.

Beginning in 1953, the chili peppers to remove the seeds, to 64 holes Luo bottom sieve, because the chili powder becomes fine, mixed out of the dish color is more bright.

In 1964, at the request of foreign businessmen, in the export of vegetable trimming, additional repair "group of fish edge" one, so that the shape of the vegetable block quality is further improved. 1974, the pickled vegetable blanks for shaping and grading, according to the first, second and third level, and small vegetables, chopped vegetables, respectively, packaging, the quality of the requirements tend to be more stringent. 1979, began to make the whole shape of the vegetable without blocking to the head of the fresh vegetables weighing 150 to 350 grams for the qualified. Qualified. In the following year, the planting of the general implementation of good seed and dense planting, in order to improve the processing rate of whole vegetables laid the foundation.

In 1980 and 1982, Sichuan Province successively formulated the quality standard of export and domestic market vegetables, which made the production and quality improvement of squash vegetables have a clearer target. 1985 June, the National Bureau of Standards formally promulgated the national quality standard of altar squash vegetables (GB6094--85). In the same year, the former Fuling Regional Bureau of Standards issued the quality standard for bagged convenience squash (Sichuan Q/Fuling 236--85).

(3), quality inspection Before 1952, all the products out of the county must be recognized by the mustard industry association, issued a certificate. 1952, the county set up a mustard finished product inspection committee, the inspection of substandard, prohibited shipping and marketing. 1955 after the state-run company to organize the inspection of the quality of the grading team, the factory sampling batch by batch, centralized assessment. 1976, the community factory products are also sampling batch, sent to the state-run factory together with the test. After 1980, the export of squash by the Chongqing Commodity Inspection Bureau inspection. 1984, in addition to the export of vegetables, by the Municipal Bureau of Standards and Metrology Squash Quality Supervision and Inspection Station unified inspection. Specific inspection of the period is as follows:

Product identification in the 30s (commonly known as the identification of goods) based on sensory, and the standard is not strict. Cooked goods (finished products) to the taste of the right quality and tender aroma for the top grade, sour taste of the old and soft, light aroma for the bottom grade.

After 1952, on the basis of summarizing the historical experience, the detailed formulation of a number of standard rules, but still recognized as sensory. To 1983, the beginning of sensory and instrumental testing with the test. Intuitive senses are mainly view shape, color, taste, quality, smell. Participating inspectors must not eat spicy and stimulating food before work, to keep the senses sensitive. Instrumental laboratory tests are mainly on the sampling samples for the determination of water content, salt content and total acidity. Coupled with the sampling test out of the block shape block weight and meat quality of the pass rate and surface defects (i.e., vegetable block with or without rotten spots, sugar heart, empty flowers, cotton bags, etc.) how many, one by one, according to the number of more than the normal quality standard score, more than the standard is more points, in line with the standard of the right less than the standard is less points. Then according to the total number of points graded, less than 5 points for a dish, more than 5 points down a level, more than 10 points down two, until down to the outside grade.

Check quality grading, but also by the county (city) inspection team together with the sale of purchasers to check the quality of the weight, issued by the certificate of conformity before the transfer.