Production technology of pickled mustard tuber

Peel and pickle for the first time, trim the mustard tuber head to remove the waste skin, pull out the old tendons, cut off the ears to make the vegetable pieces smooth and tidy, and put them in a tank or pool. Use 3-3.5 kg of salt per 100 kg of vegetable head, add the salt into the vegetable layer by layer, and lightly tread until the salt dissolves. After 48 hours of initial salting, the brine in the tank is used for elutriation. Then re-salting in a human vat, adding 7-8kg salt per 100kg raw material, adding salt in layers, sealing with bamboo sticks, compacting with heavy objects, and salting for 16-8 days. Trimming and shaping, re-salting out, washing with raw salt, trimming skin, tendons and ears, and removing black spots and rotten spots. Grading and shaping qualified cut vegetable blocks, and cutting into various shapes to make the vegetable blocks beautiful. Elutriation and pressing: elutriation of vegetable blocks for three times, removing the sediment in the vegetable blocks, and then pressing. The squeezing rate of vegetable pieces is generally 60%-68%, and that of small vegetable pieces is 77%-80%. The remaining vegetable blocks after pressing on the same day should be poured into brine to prevent deterioration. The ingredients are put into the jar. The curing formula of Sichuan Fuling mustard tuber is: mustard tuber 100 kg, salt 4 kg, Chili powder1/0.5 kg, mixed fragrant powder10.2 kg, licorice powder 50 g, pepper 70 g, white vinegar 50 g, and the composition of the mixed powder is star anise 55. When loading the altar, it should be packed firmly and exhausted. Cover a bamboo curtain 2 cm away from the altar mouth, sprinkle a layer of salt on the bamboo curtain, and plug the altar mouth with dried salted mustard leaves. /kloc-after 0/5-20 days, check the cans one by one. If there are white flowers on the jar, dig out other stuffed vegetables. Plug the jar mouth tightly, forcing the brine to overflow, covering the surface with salt and pepper powder, blocking the jar mouth with dried pickles leaves, and sealing the jar mouth with mud. 1-2 months can be put on the market.

The traditional production technique of mustard tuber is a local traditional technique in Fuling District of Chongqing, and it is one of the national intangible cultural heritages. Fuling mustard tuber was founded in the 24th year of Guangxu in Qing Dynasty (1898), and it has been deeply loved by consumers since it came out, with increasing influence. Fuling traditional handmade mustard tuber is fresh, tender and refreshing, with unique flavor. In 2008, the traditional production technique of mustard tuber was approved by the people of China and the State Council and included in the second batch of national intangible cultural heritage list, with the heritage number ⅷ- 159.