In recent years, with the expansion of the mustard production scale, simple pickling processing has severely restricted the production and development of mustard because of the small scale of production, rough processing, and low added value of products. Pickled mustard flexible packaging processing technology, not only less investment, effective, and moderate product prices, has a good market prospects for development.
The main equipment big barrel, vacuum sealer, sterilizing pot, cooking bag (PC/CPP)
Operation process Raw materials → Drying → Pickling → Rinse → Cut section → Mixing → Bagging → Sealing → Sterilization → Cold cutting → Drying → Finished product packing.
The raw materials were selected to be harvested on sunny days to grow mature, moderately mature leafy mustard plants, cut heads, remove diseased plants, diseased leaves, rotten leaves and old yellow leaves.
Dry the mustard to the sun in the sun until a short while.
Pickle first sprinkle a layer of salt at the bottom of the barrel, arrange the mustard in layers, and then sprinkle a layer of salt. Tighten until the juice is slightly out. Between layer and layer, add 1.5-2 kilograms of salt per 50 kilograms of fresh mustard and marinate the whole barrel and compact it with heavy objects.
Rinse the freshly-cured mustard until at least 2 months before you can remove and wash away the salt with clean water and remove the bad food.
Cut the washed mustard into filaments and cut into 0.5 cm or slightly shorter segments.
Mix the mustard with a trace of pepper, monosodium glutamate, salt and mix well.
Bags will be packed according to the specified weight, usually 125-150 g/bag.
The sealing is sealed with a vacuum packaging machine. The sealing condition is vacuum degree: 0.08-0.09mpa.
Sterilization Because the bag mustard swells when heated, in order to prevent bagging, back pressure sterilization is used. The bactericidal formula is: 10 to 20 minutes at 121°C.
The dried product is dried by hot air or manually wiped to avoid bag breakage and microbial growth.
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