Pickled Mustard Tuber Production Line

Product Overview:

Zhong Chou (Shaanxi) Industrial Co., Ltd. specializes in providing a pickled mustard tuber (Zacai) production line.

Pickled mustard tuber, belonging to the Brassicaceae family of dicotyledonous plants, is mostly herbaceous. It is a category of mustard greens, typically referring to leaf mustard greens such as Jiutou Jie, Xue Li Hong, Zhu Xue Jie, and Doufu Pi Jie, among others. Pickled mustard tuber is a semi-dry, non-fermented salty vegetable, made from the stem of mustard greens and pickled, which is one of China's famous specialties and is known as one of the world's three major pickled vegetables alongside French pickled cucumbers and German sweet and sour red cabbage.

The pickling process uses high-quality stem mustard greens, also known as fresh vegetable heads. Fresh vegetable heads can also be used as a side dish, stir-fried with meat, or made into soup, but are more commonly used for pickling. They have a crisp texture, a delicious flavor, are nutritionally rich, and contain a special tangy and salty taste, with a crisp and refreshing mouthfeel. They are rich in essential proteins, carotene, dietary fiber, minerals, and 17 free amino acids such as glutamate, aspartate, and propionate. Pickled mustard tubers can be used for side dishes, stir-frying, and soups.

Typical Pickled Mustard Tuber Processing Technology:

· Raw material lifting

· Coarse filtering

· Washing

· Sorting

· Pickling

· Slicing (into shreds)

· Tumbling screening

· Salt removal

· Dewatering

· Seasoning mixing

· Vacuum packaging

· Shaping

· Package washing

· Sterilization and cooling

· Vibration drying

· Metal detection

· Box packing

The selection, adjustment, and modification of pre-treatment equipment for raw materials should be based on the specific processing technology flow required for the pickled mustard tubers.

The operation of this system is manual only when the raw material is loaded. All other processes are either automatically controlled or mechanically operated with manual assistance. After the raw material is manually loaded into the lifting machine, it undergoes a series of processes including washing, shredding, salt removal, dewatering, seasoning mixing, measured packaging, sterilization and cooling, shaping, drying, and box packing. After setting, the operation only requires on and off actions; other procedures are completed by the PLC automatic program.

Our Partnerships:

Our company collaborates with several research institutions and experts in the field of biological research from multiple countries, including:

· Institute of Food Science and Technology CAAS

· Shihezi University in Xinjiang

· Gansu Agricultural University

· Shihezi Vegetable Research Institute

· Xinjiang Academy of Agricultural Sciences' Institute of Agricultural Mechanization

· Qinghai Academy of Agricultural Sciences

· Nanjing Agricultural University

· Fudan University

· Lanzhou University

· Gansu Zhengsheng Biology

We also work with experts from the United States, Singapore, and other countries. By drawing on advanced processing techniques from international production lines for pickled and sauced vegetables, as well as pickled mustard tubers, we are committed to providing perfect end-to-end production solutions.