Wujiang mustard tuber is a very traditional snack with Sichuan flavor, which is also known as "a part of Sichuan taste memory". It has become one of the delicacies in Sichuan and many parts of the country with its unique flavor of delicious taste, spicy at first and then sweet. Below, let's learn more about the production process of Wujiang mustard tuber.

main raw materials the raw materials needed to make Wujiang mustard tuber mainly include bean curd skin, water bamboo, vegetable bran, bright red pepper, ginger, garlic and so on. Among them, pickled mustard tuber is an important raw material, and its quality determines the taste and quality of the final product.

production process 1. picking: first, collect good tofu skin, water bamboo and fresh raw materials such as red pepper, ginger and garlic.

2. Yeast treatment: the picked raw materials such as bean curd skin are treated with yeast first. It is inevitable that there will be mixed bacteria infection in the production, so it is necessary to carry out yeast treatment on the materials to form their own microbial species and quantities. This step can improve the taste of mustard tuber and prolong the preservation time of mustard tuber. At the same time, it can also promote the emergence of various enzymes and microorganisms and accelerate the occurrence of chemical reactions such as acidification, beany degeneration and liquid meat solidification of pickled mustard tuber.

3. Cleaning: Clean the raw materials that have just been pickled.

4. processing: clean raw materials are processed. Water bamboo is sliced, bean curd skin is cut into strips, etc. Finally, fresh spices such as red pepper, ginger and garlic are added and arranged in the mustard pit. All the raw materials are matched in proportion, plus peppers and ginger, which are crucial to the taste, and are cut very finely, about the size of a thumb nail. Different families and regions also have different small changes in flavor.

5. squeezing: put the processed raw materials into a wooden squeezing pit, cover it and squeeze it in turn, and squeeze the juice mainly by the last squeezing, which lasts for more than 8 hours. In this process, the loose raw materials in the squeezing pit need to be pounded and compacted frequently.

6. drying: drying the raw materials extracted from the pickled mustard tuber juice by squeezing, so that they are exposed to a lot of sunlight and monthly sun, until the water is exhausted, and it is better to be nearly dry.

7. packaging: after drying, you can pack it. Generally used in boxes, each about 5 grams. However, in factory mass production, glass bottles, aluminum bags and other forms will be used for packaging according to demand, so as to facilitate transportation and sales.

8. Fang Chen: The quality and taste of pickled mustard tuber depend on the time of making pickled mustard tuber, the proportion of raw materials and the time of Fang Chen. Generally speaking, the longer the Fang Chen is, the more delicate the taste will be and the more mellow the flavor will be. Therefore, it will take several months for the prepared Wujiang mustard tuber to reach the best quality in Fang Chen.

To sum up, this is the process of making Wujiang mustard tuber. Wujiang mustard tuber is deeply loved by people for its unique fresh and spicy taste. The process of making Wujiang mustard tuber requires precise material collocation and production technology, which makes it delicious and delicious and has been passed down to this day. However, in this process, we should also pay attention to the quality control of raw materials and the control of hygiene standards to meet people's food safety needs.