Abstract: In order to avoid the problem of environmental pollution caused by the salty wastewater left over from the production of pickled mustard tuber, a novel nutritional seasoning juice was developed based on its membrane separation, vacuum concentration and pasteurization. The results showed that the optimum operating conditions were determined as follows: ultrafiltration separation using a 0.22 μm membrane, vacuum concentration at 65 ℃ and 0.090 MPa and water-bath sterilization at 90 ℃ for 10 min. The nutritional seasoning juice obtained was clear and bright in color and had a strong aroma of pickled mustard tuber with a light sauce fragrance and a good sweet/salty balance of flavor, thus providing an excellent seasoning for cold dishes and noodles.

Key words: pickle, low-salt, marinades, ultrafiltration, vacuum concentration, sauce