The convenient mustard is made by the traditional method of picking and producing the finished white block mustard without adding capsicum and spice. It is made by reshaping, seasoning, weighing, bagging, pumping, sealing, sterilizing and cooling. The multi-flavor, clean and hygienic, bag-opening, easy-to-carry, long-storage small bag of mustard, the production process is as follows:

White block mustard - open altar - shredded - mix seasoning - weighing - bagging - vacuum sealing bag - sterilization cooling - inspection - packing - packaging into pieces - delivery acceptance.

First, raw materials and open altar

The raw material for convenient mustard is mature uncooked mustard (ie white block mustard). White block mustard is preserved in pottery or preserved in large pool. The pottery jar is preserved according to the traditional method, but no seasoning is added; the large pool is preserved, after the second pickling, the trimming is removed, the panning is washed, and the net cooked vegetable pieces of the upper pot are mixed with 3 kg per 50 kg of salt. Once again, layer it into the pool and step on it. Sprinkle a layer of salt on the cover and cover it with a plastic film. After opening the altar or opening the pond, the white block mustard should be used up as soon as possible, and at the same time remove the spoiled or mildewed vegetables, pay attention to cleanliness.

Second, reshaping, mixing

The convenient mustard can be made into flakes, filaments, granules, and the like. The taste can be formulated into different flavors according to the following formula.

The flavor: add 1.2~1.5g of capsicum powder, 0.12~0.2g of flavor of spices (calculated as 100g white blocky, the same below); five flavors: 0.2~0.25g of spices, 2~3g of white sugar, 0.5~1g of white wine;

Fresh: plus MSG 0.1 ~ 0.15g, white sugar 3 ~ 4g, acetic acid 0.1g;

Sweet aroma: add 5-6g of white sugar, 0.1~0.15g of spice, 0.5~1g of white wine;

Strange flavor: add 1g of pepper, 0.02~0.03g of pepper, 0.08~0.1g of pepper, 4g of sugar. The ratio of spice is: octagonal 45%, white 3%, Shannai 15%, cinnamon 8%, dry Ginger 15%, licorice 5%, sand head 4%, white pepper 5%.

Third, weighing, bagging

The packaging bag for convenient mustard must use a packaging bag made of two or more layers of composite film with normal color, uniform texture, good air tightness, no toxicity, no odor, no foreign matter, oil stain and corrosion resistance. The pattern must be clear and tidy. For example, nylon/high-density polyethylene bags can be used with a thickness of 60μm or more, and can withstand high temperatures of 100°C without delamination.

The capacity of the packaging bag can be 50g, 100g, 200g, 250g, 500g and the like. The weighed dish is placed in a bag through a funnel or a small bamboo tube and compacted by hand. Wipe off the shredded cabbage and vegetable juice.

Fourth, pumping, sealing

Vacuum inflating packaging machine, under vacuum of 0.09Mpa, pumping and sealing. If the raw material contains high acid content, add 0.1% sodium benzoate according to the amount of mustard in the mixing, mix evenly, and then vacuum seal, this can prevent For the occurrence of the expansion bag, the width of the heat sealing tape should be greater than 8 mm, and the heat sealing can be adjusted by the heat sealing temperature and the heat sealing time.

Five, sterilization cooling

Sterilization can use a sterilization tank or a sterilization pot. After the sterilizing water boils, put the sealed bag in the sterilization basket, hoist it into the sterilizing tank (pot), open the steam or burn the fire, and the water must be boiled again within 5-8 minutes, start timing, 100g sterilization 10min, 200g sterilization for 12min, then taken out, placed in the cooling pool, quickly cooled to slightly above room temperature, removed and tiled on the drying station, blow dry water with a blower.

Sixth, inspection packing

The blown bag is inspected before being sent to the box, and the bag with insufficient vacuum, tight seal or broken mouth is removed. If it is boxed, it can be packed into single or multi-flavored assorted, and the outside of the carton is covered with moisture-proof cellophane, then packed and packaged for acceptance.