Pickled mustard tuber blank preparation technique

The invention belongs to the field of pickled mustard tuber, and particularly relates to a pickled mustard tuber blank preparation technique which comprises the following steps: preparing active ingredients, washing and forming, performing mechanical air-drying and dehydration, salting and feeding in a tank, sealing the surface for fermentation, desalting and taking thoroughly fermented pickled mustard tuber, adding clear water equal to the thoroughly fermented pickled mustard tuber in weight, evenly mixing and the like. According to the pickled mustard tuber blank preparation technique, after being dehydrated by 50-62%, the mustard tuber is soft in texture, and free from brown stain situation, and has no influence on taste. The salinity of the thoroughly fermented pickled mustard tuber is 10-11%, and the salinity is 5-5.5% after the thoroughly fermented pickled mustard tuber and the clear water are neutralized. The pickled mustard tuber blank preparation technique is low in cost, stable in quality, and envir