Dayi Pickled Mustard Greens

Dayi Pickled Mustard Greens

Dayi Pickled Mustard Greens is a geographical indication protected product.

　　Quality and Technical Requirements for Dayi Pickled Mustard Greens

　　I. Raw Material Requirements

　　1. Vegetable Heads: Select vegetable heads grown within the designated production area.

　　2. Ingredients: Edible salt and white granulated sugar, in compliance with national standards.

　　3. Production Water: Water from the Xiejian River system within the production area, meeting national drinking water standards.

　　II. Processing Requirements

　　1. Production and Processing Workflow: Vegetable heads → air-drying dehydration → first salting → first pooling and pressing → second salting → second pooling and pressing → third salting → pooling, selection, and trimming → washing → shaping → desalting → pressing → mixing → packaging → sterilization → dewatering → boxing → storage → finished product.

　　2. Special Production Processes:

　　(1) Selection: Select intact, qualified vegetables.

　　(2) Air-Drying Dehydration: Slice and sun-dry for 3 to 5 days.

　　(3) First Pool Salting: Add 8 kg of salt per 100 kg of prepared raw materials, tread lightly and frequently as salting proceeds, seal the pool after the salt dissolves. The first salting period lasts 2 to 3 months.

　　(4) First Pooling and Pressing: After salting, pool and press for 1 day.

　　(5) Second Salting: After pooling, re-salt in the pool with 4 kg of salt per 100 kg of vegetable pieces. Salting time is 80 to 100 days.

　　(6) Second Pooling and Pressing: After salting, pool and press again for 1 day.

　　(7) Third Salting: After pooling, re-salt in the pool with 2 kg of salt per 100 kg of vegetable pieces. Salting time is not less than 2 months.

　　III. Quality Characteristics

　　1. Sensory Characteristics: Possess the inherent color and luster of pickled mustard greens; in strip or granular form, free from off-odors; taste fresh, fragrant, crisp, tender, and well-balanced in saltiness.

　　2. Physicochemical Indicators:

　　Item

　　 Indicator

　　Salt Content (as NaCl) / (g/100g)

　　　 　 ≤

　　 6.0

　　Total Acidity (as Lactic Acid) / (g/100g)

　　　 ≤

　　 0.7

　　3. Safety and other quality technical requirements: The safety and other quality technical requirements of raw materials and products must comply with relevant national regulations.

　　Dayi Pickled Mustard Greens

　　 The current administrative regions of seven towns in Dayi County, Sichuan Province: Anren Town, Wangsi Town, Jinyuan Town, Yuelai Town, Suji Town, Qingxia Town, and Shang’an Town

　　 Letter from the People’s Government of Dayi County on Delimiting the Protected Area for Geographical Indication Products of Dayi Pickled Mustard Greens, Dayi Government Letter [2013] No. 64

　　 Local standard of Dayi County, Chengdu: DB510129/T017-2009 "Dayi Pickled Mustard Greens"