The traditional mustard pickling process uses wind dehydration. Since the harvesting season for processing cabbage heads is generally concentrated from late March to early April, during this time, northern Hunan is usually rainy, and the sunny weather is less, so that the cabbage head cannot dry naturally. Therefore, we directly after harvesting cabbage heads. Salt dehydration, the processing technology is introduced as follows:
First, the acquisition of green head
The heads of green vegetables should be harvested in time. Small, round and neat and beautiful fresh ingredients should be selected, and hollow old shell vegetables and deformed vegetables should be eliminated.
Second, stripping vegetables
Do not exceed 5000kg per pile of fresh vegetables to avoid heat deterioration in the heap. Use a knife to peel off the old skin and old tendons from the base of the cabbage and make it round. Do not damage the protruding knobs. Remove the old ribs and remove the old ones. 90%-92%.
Third, the first pickling
It is usually marinated in vegetable bowls, and the vegetable pool is dug below the ground. The length, width and height are respectively 3.3-4m, 3.3-4m and 2.3-3.3m. The bottom of the pool and the four walls are painted with cement, and the ground can be tiled with conditions to make the processing site clean and sanitary. Approx. 30-35kg of salt per 1000kg stripped vegetables. When salt is spread, the salt should be spread every 15cm thick and must be distributed evenly and gently pressed until the salt dissolves and the food is compacted. In this way, salt is pressed in layers, and the actual light weight should be understood when adding salt. That is to say, about 4% of the bottom layer of the bottom layer is left with about 4% of the salt on the lid, and it is salted until it is flush with the ground. Salt is all sprinkled on the surface. Spread the bamboo partition and add the enlarged stone. The stone pieces must be added in several batches. Firstly, they should be subsided by the pressure of the pine nuts. Within 6 hours, the weight of the large stone pieces per m3 is guaranteed to be about 2000kg. At this time, the subsidence of the vegetable pieces is basically stable, and the vegetable pieces are watered. The first pickling dehydration time should not exceed 36-48h, so as to avoid vegetable hair acidity. When the pickling dehydration time arrives, the pool will start swiftly. When you start the pool, you can wash your head while you wash it in salt water. The bamboo base was first covered with bamboo partitions, and Zhou Zheng was used to hold the mattresses. When they were on the upper floors, they were stepped on and the height was not more than 2 meters. Shangyu 24h.
Fourth, the second pickling
Put the above-mentioned capsicum on the vegetable dish as above, each layer is about 15cm thick, add 80kg of salt to the head after every 1kg of the first salting, spread it evenly, press the vegetable block tightly to fully dissolve the salt. When salt is added, the bottom ten layers are left with 1% of salt on each layer. Each pool can not be filled too full, should be 20cm away from the pool surface, prevent salt water spills. Then cover the surface with a layer of plastic paper, cover and cover the vegetable pieces. Gaza is about 15cm thick on the plastic paper. Always check and press on the sand to make the dish water completely submerge the vegetable head. Be careful not to let the sand fall into the dish. Inside the block. After about 20 days of marinating, you can start the pool. If you need to continue to store the pool, should increase the salt content of vegetable water. Take care to remove the hops on the surface of the vegetable water. If a small package is used to make mustards, the roughing process ends here. This is a "white cooked block."
Fifth, pruning tendons
The first pickled cabbage head was washed out in the water while washing, and the skin was removed with a scissors or a knife. The old gluten was picked, the ear of the dish was cut off, and the spots were removed to make the vegetable bowl smooth and tidy. Remove the head of the dish and prune it on the day.
Six, grade plastic
According to the size of vegetables, more than 750g, uniform vegetable, thick meat, crisp texture, pruning smooth round dishes for export food. More than 600g, there are noodles, long dishes not more than 20% of the class A dish. Above 300g, no more than 60% of long dishes are B dishes. 200g or more, the food is not uniform enough for small pieces of vegetables. For the oversized block, the knife should be modified to make the food beautiful.
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