Shantou, a unique agricultural product, is rich in nutrients, high in dietary fiber, and contains spicy compounds that help enhance human immunity, prevent bacterial growth, and have disinfectant properties. However, the harvest season for Shantou is short, and the product is highly perishable, making it difficult to store and prone to losing its original characteristics. To address these challenges, salting technology can be employed to extend shelf life, ensure year-round supply, and increase both economic value and social benefits.
The processing of Shantou relies on biological enzymatic reactions. Fresh taro contains various active enzymes that, under suitable conditions, break down substances and synthesize new ones. In a salt solution, salt inhibits enzyme activity, reducing the spiciness and creating a unique flavor. The salt solution increases osmotic pressure, lowers water activity, and disrupts cell structures, allowing salt to penetrate microorganisms, dehydrate them, and suppress their activity. This process helps preserve the product while enhancing its flavor. Additionally, exposure to light and rain can cause some taro bulbs to turn green due to chlorophyll formation. However, once cells die, chlorophyll becomes unstable and breaks down, leading to a white appearance.
The production process includes several key steps: selection and washing, fermentation, cutting, finishing, grading, salting, inspection, and packaging. Each step plays a crucial role in ensuring quality and consistency.
Fresh Shantou should be harvested during summer, ideally within one month. It must be clean, uniform in size, with no damage or decay. Proper cleaning involves using flowing water or specialized machines to remove dirt and old skin without damaging the outer layer. Soaking time should not exceed 30 minutes, and water quality must remain clean.
Fermentation begins after thorough cleaning, with salt added in layers to promote even distribution. Salt concentration is maintained at 4% of the raw material weight. After sealing, the fermentation process lasts about 15 days, during which the spicy aroma diminishes, and the texture becomes easier to handle.
Cutting is done carefully using stainless steel knives to maintain shape and prevent excessive peeling. The ratio of lateral diameter to length is kept between 1:1.1 and 1:1.2, ensuring a smooth, waist-shaped appearance.
Finishing involves removing old skin and impurities, while grading ensures uniformity in size and quality. Salting follows, with brine concentrations adjusted gradually to 18°Bé over two days.
For green Shantou, controlled exposure to sunlight or heat helps restore color. Watering is managed based on temperature, and the process continues until the desired color is achieved.
Finally, each batch is inspected for sensory and chemical standards, including color, texture, and salt content (NaCl ≥ 18°Bé, pH 4.5–5.0). Packaging is done with clear brine to maintain quality and prevent air bubbles.
This detailed process ensures that Shantou retains its unique flavor, texture, and nutritional value, making it a valuable and long-lasting product.
Author unit: Agricultural Bureau of Emeishan City, Sichuan Province.
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