The home-style mustard is made by the traditional method of marinating the finished white block mustard without adding the end of the pepper and the end of the spice. It is made by shaping, seasoning, weighing, bagging, pumping, sealing, sterilizing and cooling. The windy, clean, ready-to-eat, easy-to-carry, long-serving sachets are convenient for picking mustards. The method of manufacture is as follows.
First, raw materials are prepared. The raw materials for convenience mustard are ripe, unseasoned mustard (ie, pickled mustard). White pieces of mustard are stored in pottery jars or in large pools. The preservation of the pottery is done according to the traditional method, but without seasoning; the large pot is preserved after the second pickling, pruning and rinsing, panning and washing, and the net cooked block of the pot is salted at 3kg per 50kg. Once again, stratify into the pool and tightly cover it with a layer of cover salt. Cover it with plastic film. After the altar is opened or the pool is opened, white mustard must be used up as quickly as possible, and at the same time, debrided or mildewed vegetables are removed to ensure cleanliness.
Second, processing and spices. Raw materials are processed into flakes, filaments, granules, and the like. The taste can be blended into different flavors according to the following recipes. The taste: 100g white cabbage plus chili powder 1.2 ~ 1.5g, 0.12 ~ 0.2g end of spices; five flavors: 100g white spices and spices 0.2 ~ 0.25g, sugar 2 ~ 3g, white wine 0.5 ~ 1g; flavor: 100g white cabbage plus MSG 0.1-0.15g, white sugar 3-4g, acetic acid 0.1g; sweet aroma: 100g white cabbage plus sugar 5-6g, flavoring 0.1-0.15g, white wine 0.5-1g; strange taste: 100g white The boiled vegetables are served with 1g of chili powder, 0.02-0.03g of spicy powder, 0.08-0.1g of peppercorns, and 4g of sugar. Among them, the ratio of the end of spices is 40% for star anise, 3% for white peony root, 15% for Shanna, 8% for cinnamon, 15% for ginger, 5% for licorice, 4% for sand head, and 5% for white pepper.
Third, bags. The packaging bag for convenience mustard must be made of two or more layers of composite film with normal color, uniform texture, good airtightness, non-toxicity, no odor, no foreign matter, grease stain, and corrosion resistance. The pattern of the bag must be clear and tidy. The capacity of the bag can be 50g, 100g, 200g, 250g, 500g and other specifications. The weighed vegetables are packed into the bag through a leak or a small bamboo tube, and compacted by hand to wipe off the mouth of the dish and the vegetable juice.
Fourth, seal. Vacuum inflating packaging machine, under the vacuum degree of 0.09Mpa or more, airtight sealing, if the raw material containing high amount of acid, can be mixed with 0.1% sodium benzoate according to the amount of mustard, mix evenly, then vacuum sealed, this can prevent The occurrence of bulging bag, the width of heat sealing tape should be more than 8mm, and the heat sealing is firm.
Fifth, sterilization. After sterilization, the sterilization tank or sterilizing water can be used to boil. Put the sealed bag in the sterilization basket and hang it into the sterilization tank (pot). Open large steam or burn it. It must boil the water within 5-8 minutes. Begin timing, 100g sterilization for 10 minutes, 200g load sterilization after 12 minutes, remove, into the cooling pool, quickly cooled slightly above room temperature, remove the tile on the drying bench, blow dry water with a blower.
Six, packing. The blow-dried bag was tested before being sent to the box and the bag with insufficient vacuum, tight seal or broken bag was excluded. Such as boxed, can be packed into a single or multi-flavor assorted, then covered with moisture-proof cellophane, and then packaged and packaged, listed on the market.
First, raw materials are prepared. The raw materials for convenience mustard are ripe, unseasoned mustard (ie, pickled mustard). White pieces of mustard are stored in pottery jars or in large pools. The preservation of the pottery is done according to the traditional method, but without seasoning; the large pot is preserved after the second pickling, pruning and rinsing, panning and washing, and the net cooked block of the pot is salted at 3kg per 50kg. Once again, stratify into the pool and tightly cover it with a layer of cover salt. Cover it with plastic film. After the altar is opened or the pool is opened, white mustard must be used up as quickly as possible, and at the same time, debrided or mildewed vegetables are removed to ensure cleanliness.
Second, processing and spices. Raw materials are processed into flakes, filaments, granules, and the like. The taste can be blended into different flavors according to the following recipes. The taste: 100g white cabbage plus chili powder 1.2 ~ 1.5g, 0.12 ~ 0.2g end of spices; five flavors: 100g white spices and spices 0.2 ~ 0.25g, sugar 2 ~ 3g, white wine 0.5 ~ 1g; flavor: 100g white cabbage plus MSG 0.1-0.15g, white sugar 3-4g, acetic acid 0.1g; sweet aroma: 100g white cabbage plus sugar 5-6g, flavoring 0.1-0.15g, white wine 0.5-1g; strange taste: 100g white The boiled vegetables are served with 1g of chili powder, 0.02-0.03g of spicy powder, 0.08-0.1g of peppercorns, and 4g of sugar. Among them, the ratio of the end of spices is 40% for star anise, 3% for white peony root, 15% for Shanna, 8% for cinnamon, 15% for ginger, 5% for licorice, 4% for sand head, and 5% for white pepper.
Third, bags. The packaging bag for convenience mustard must be made of two or more layers of composite film with normal color, uniform texture, good airtightness, non-toxicity, no odor, no foreign matter, grease stain, and corrosion resistance. The pattern of the bag must be clear and tidy. The capacity of the bag can be 50g, 100g, 200g, 250g, 500g and other specifications. The weighed vegetables are packed into the bag through a leak or a small bamboo tube, and compacted by hand to wipe off the mouth of the dish and the vegetable juice.
Fourth, seal. Vacuum inflating packaging machine, under the vacuum degree of 0.09Mpa or more, airtight sealing, if the raw material containing high amount of acid, can be mixed with 0.1% sodium benzoate according to the amount of mustard, mix evenly, then vacuum sealed, this can prevent The occurrence of bulging bag, the width of heat sealing tape should be more than 8mm, and the heat sealing is firm.
Fifth, sterilization. After sterilization, the sterilization tank or sterilizing water can be used to boil. Put the sealed bag in the sterilization basket and hang it into the sterilization tank (pot). Open large steam or burn it. It must boil the water within 5-8 minutes. Begin timing, 100g sterilization for 10 minutes, 200g load sterilization after 12 minutes, remove, into the cooling pool, quickly cooled slightly above room temperature, remove the tile on the drying bench, blow dry water with a blower.
Six, packing. The blow-dried bag was tested before being sent to the box and the bag with insufficient vacuum, tight seal or broken bag was excluded. Such as boxed, can be packed into a single or multi-flavor assorted, then covered with moisture-proof cellophane, and then packaged and packaged, listed on the market.
Oxadiazon
1. Apperance: light yellow powder (TC)
2. Melting point: 87°C
3. Vapour pressure: <0.1mPa (20°C)
4. Solubility:In water 1mg/l (20℃). In ethanol, methanol 100.in acetone, chloroform 1000 (all in g/l 20℃).
5. Stability: Stable on the normal temperature.
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Ningxia Bornstein Import & Export Co., Ltd , https://www.bornstein-agriculture.com