Relying on local advantages, “Dayu Mustard” inherits the traditional pickling process of “three pickles and three squeezes”, and combines modern scientific management techniques for production. With its unique color, fresh taste and tender texture, it makes the big The dried and sautéed mustard is salty and palatable, fresh and crisp, and the alfalfa is suitable. It is extremely inevitable. This is the inevitable result of the formation of Datun mustard in specific environments and regions, and is unique in the pickled vegetables industry.

Datun mustard is produced in Dayi County, Chengdu, Sichuan Province. It has the inherent color of the mustard products; strips or granules, no odor; fresh, fragrant, crisp, tender, salty and palatable. The mustard texture is crisp and tender, with delicious flavor and rich nutrition. It has a special flavor, special sour taste and savory taste, crisp and refreshing, rich in protein, carotene, dietary fiber, minerals, etc. 17 kinds of free amino acids such as glutamic acid, aspartic acid and propionic acid. The sowing time of cultivated mustard in mustard is very important, and it is an important link to obtain high yield. The specific date is determined by the climatic conditions. Sometimes the difference of 3-5 days can cause one-third of the production fluctuation. The sowing date is related to the quality of the mustard. The yield is too early to be planted, and the virus is serious. At the same time, it may cause early bolting. When the seeding is too late, the stem is small, the yield is low, and the processing quality is poor. Cultivating strong seedlings is the key to high-yield and high-quality rapeseed. Generally, the seedlings can be planted in a range of one to two and a half, and can be planted in 1.5 to 3 mu. Soak the seeds before sowing, mix with 10 kg of ash per 50 g of seeds, spread the seeds evenly, cover the seeds with coke ash, and cover with a layer of straw to moisturize. After the seeds are exposed, remove the straw. When the first true leaves of the seedlings appear, the first seedlings should be carried out. When the seedlings are planted, attention should be paid to the removal of the seedlings with fast growth, large leaves and high seedling height, and the second seedlings of 2-3 true leaves, and the disease and weak seedlings are removed. And metamorphosis seedlings, and finally maintain the seedling distance of 5-6.5 cm square, in order to avoid crowding, long-term seedlings, 20% of manure water 2-3 times in the seedling stage, before the migration, topdressing once, when the seedling age 25-30 days, with 5-6 When the leaves are really transplanted, the plant spacing is about 33 cm. Mustard must have a large amount of fertilizer, high base fertilizer requirements, per mu should be applied to manure, that is, pig pens fertilizer 2000-2500 kg, plant ash 150-200 kg, superphosphate 15-20 kg, staged topdressing during growth, master pre-light The principle of medium-term heavy and late supplementation. Less application before winter, one month after planting, topdressing once, the amount of fertilizer should be 1500-1700 kilograms per acre, about 10-13 dans. Chasing the second time before the winter, spreading the manure and pond mud between the rows, and chasing the manure, and then cultivating the soil for the winter. After the spring of 2-4 months, the amount of fertilizer is large, and the fertilizer is applied once every half month. 15 kg or 40-50 g of human excrement 1500-2000 kg, promote the expansion of fleshy stems, while paying attention to keep the soil moist, can not be too dry or dry and wet alternate, to prevent premature fattening and bolting flowers, can also prevent If it is too wet and grows too fast, especially the late-maturing variety should stop fertilizing one month before harvesting to prevent the growth from being too fast and causing hollowness. Aphids are the main medium for tuberculosis virus disease. Drought should be controlled in a timely manner in drought years, especially in the early stage of seedling stage and post-planting. It is a key period for controlling aphids. It can not be relaxed. It can be used in scorpion, avermectin and dimethoate. Wait for prevention. Mustard is generally harvested in the middle of April. If it is too early, the yield is low, too late and hollow, and attention should be paid to the production. Timely harvest. Diet The mustard is the world's top three pickled raisins (ie Fuling mustard, French pickled cucumber, German sweet and sour cabbage), has always been listed as vegetarian dishes. The craftsmanship is unique, the ingredients are exquisite, the fragrance is crisp and tender, and the aftertaste is long. Mustard has a special sour taste and savory taste, crisp and refreshing, can be used for table, stir-fry and soup. The high-quality mustard has a cyan or light yellow appearance, and the surface is covered with red powder of pepper powder. It is shiny, the dish is crisp and the smell is rich and delicious. Efficacy 1. The ingredients of mustard are mainly protein, carotene, dietary fiber, minerals and so on. 2, mustard contains glutamic acid, aspartic acid, propionic acid and other 17 kinds of free amino acids, many nutrients are necessary for the human body; 3, modern nutrition believes that mustard can spleen appetite, qi and add fine 4, low-salt health-type mustard, as well as the role of liver protection and weight loss; 5, mustard has "natural halo Haining" said, motion sickness seasickness put a piece of mustard in the mouth to chew, will make the mood relieved; 6, mustard can be appetizing spleen, Xin Yan Tian Jing, increase food and help God; 7, drinking alcohol is not suitable or excessive, eat a little mustard can alleviate the dizziness, chest tightness and irritability caused by drunkenness.

Technical requirements for the quality of Datun mustard 1. Raw material requirements 1. Green head: Choose the head of green vegetables grown in the area of ​​origin. 2. 3. Production water: The water system of the Xiejiang River in the area of ​​production conforms to the national standards for drinking water. Second, the process requirements 1. Production and processing process: green head → wind dehydration → first salting and picking → first time the pool is pressed → the second salt pickling → the second time the pool is pressed → the third salt pickling →Starting from the pool, selecting materials, cleaning, cleaning, forming, desalting, pressing, mixing, packaging, sterilization, water removal, packing, storage, and finished products. 2. (2) Wind dehydration: After dicing, dry for 3 to 5 days. (3) Pickling in the pool for the first time: Add 8 kg of salt per 100 kg of pickled raw materials, follow the salting, step on the light, diligently step on, and seal the pool after the salt dissolves. The first pickling time is 2 to 3 months. (4) The first time the pool is pressed: after pickling, the pool is pressed for 1 day. (5) The second pickling: After rolling, it is re-salted into the pool and salted, and 4 kg of salt per 100 kg of vegetable pieces. Pickling time is 80 to 100 days. (6) The second time the pool is pressed: after pickling, the pool is again pressed for 1 day. (7) The third pickling: After rolling, it is re-salted into the pool and salted, and 2 kg of salt is added per 100 kg of vegetable pieces. Pickling time is not less than 2 months. Third, the quality characteristics 1. Sensory characteristics: It has the inherent color of mustard products; strips or granules, no odor; fresh, fragrant, crisp, tender, salty and palatable. 2. Quality technical requirements must comply with relevant national regulations.

Apply to：
Producers within the production area of ​​Datun mustard may submit an application to the Quality and Technical Supervision Bureau of Dayi County of Sichuan Province for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Sichuan Provincial Bureau of Quality and Technical Supervision and announced to the General Administration of Quality Supervision, Inspection and Quarantine for approval. . The testing organization of Datun mustard is selected by the Sichuan Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.