Growth conditions and habits of Wujiang mustard tuber

Growing in the coldest 4℃-5℃ and foggy environment in Fuling area, Wujiang mustard tuber has the style of "fresh, fragrant, tender and crisp", ranking first among the major mustard tuber brands in China.

Fuling area is dominated by low mountains and shallow hills, which belongs to subtropical season, with obvious four seasons and mild climate. The annual precipitation is about 65438±0.072mm, and the unique natural growth environment in this area is suitable for large-scale cultivation of cabbage. The broccoli planting area in Fuling area accounts for 43.20% of the national broccoli planting area. It is the largest and most concentrated mustard tuber producing area in China and has won the reputation of "hometown of mustard tuber" in China. The cabbage head in Fuling area was sown in September and transplanted in June for 5438+ 10. It grew in the coldest 4℃-5℃ foggy environment in Fuling area, forming the dense tissue structure of the cabbage head and casting the unique tender and crisp quality of Fuling mustard tuber.

Fuling mustard tuber grows on purple soil weathered by rocks of Jurassic Shaximiao Formation and is rich in phosphorus, potassium, sulfur, magnesium and various trace elements. This geological condition only exists along the Yangtze River in Fuling, Chongqing. The head of green vegetables produced in Fuling area is rich in protein, various trace elements, carotene, riboflavin and other vitamins, as well as glutamic acid, aspartic acid, propionic acid and other free amino acids which are very beneficial to human body, making Fuling mustard tuber famous all over the world.

Since 1930s, many people in Sichuan, Zhejiang, Hubei, Jiangxi, Fujian, Jiangsu, Anhui, Henan and other places have planted vegetable heads on a large scale. Vegetable heads can also be planted in these areas, but their growth has undergone great variation. For example, their tuberous stems will become smaller and even become straight stems like lettuce. Perhaps the tuberous stems are hollow, or not dense enough, and some even become unlike vegetable heads. There are many reasons, but after all, it's just different water and soil. It can be said that the natural nature endows Fuling mustard tuber with unique beauty of time and space, which makes Fuling mustard tuber more unique.

Special processing environment:

During the drying of shallow vegetables, the weather in Fuling area is rainy. The process from drying in the sun to pickling in the pool seems simple, but in fact, it is a crucial link in Fuling mustard tuber. It requires very special conditions: first, when drying vegetables, it is not allowed to be exposed to the sun for a long time, otherwise the head of vegetables will be dehydrated unevenly inside and outside, and the raw materials will be scrapped simply through germination and saccharification, which is commonly known as "roasting"; Secondly, I am afraid of rain, because in this case, it is difficult to dehydrate the vegetable head naturally and it will become moldy over time; The third fear is strong wind, because the dehydration speed is too fast, the vegetable head will become dry and hard, which will affect the taste of the finished product. Under the action of natural wind, Fuling vegetable head can remove about 80% water in a few days, and the unique "wind dehydration" has become the most difficult pure natural technology in other areas, thus achieving the effect of unchanged color and fresh texture.