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Salted dried mustard cabbage and preparation method thereof

A technology of dried vegetables and vegetable bodies, applied in the field of dried plum vegetables and its preparation, which can solve the problems of difficult preservation and single taste of dried plum vegetables, and achieve the effects of easy preservation, easy operation, and less equipment

Inactive Publication Date: 2010-08-25
闻庆营
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, dried plum vegetables are generally obtained by simply pickling them with salt, so that dried plum vegetables have a single taste and are not easy to preserve

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The preparation method of plum dried vegetable comprises the following process steps:

[0018] a) Choose fresh and dry potherb mustard, wash, drain and cut into sections with a length of 1.5cm;

[0019] b) mix the cut potherb mustard with salt and stir evenly, the weight ratio of salt to the cut potherb mustard is 1:9, pickle for 8 days until it has a sour taste;

[0020] c) Mix the product obtained in step b) with seasonings and stir evenly, heat to 100° C., and maintain for 1.5 hours. The seasonings include lard, ginger, star anise, monosodium glutamate, pepper, and Chinese prickly ash. The seasonings are mixed with The weight ratios of the products obtained through step b) are: lard 1.0:100, ginger 1.0:100, star anise 0.6:100, monosodium glutamate 0.7:100, pepper 1.2:100, Chinese prickly ash 0.4:100;

[0021] d) Drain the product obtained in step c) and then dry it. The drying conditions are as follows: a temperature of 40° C. and a time of 60 hours to obtain the fi...

Embodiment 2

[0024] The preparation method of plum dried vegetable comprises the following process steps:

[0025] a) Choose fresh and dry potherb mustard, wash, drain and cut into sections with a length of 1cm;

[0026] b) mix the cut potherb mustard with salt and stir evenly, the weight ratio of salt to the cut potherb mustard is 1:8, pickle for 5 days until it has a sour taste;

[0027] c) Mix the product obtained in step b) with seasonings and stir evenly, heat to 100°C and keep for 1 hour. The seasonings include lard, ginger, star anise, monosodium glutamate, chili pepper, and Zanthoxylum bungeanum. The seasonings are mixed with The weight ratios of the products obtained through step b) are: lard 0.8:100, ginger 0.8:100, star anise 0.5:100, monosodium glutamate 0.5:100, pepper 1.0:100, Chinese prickly ash 0.3:100;

[0028] d) Drain the product obtained in step c) and then dry it. The drying conditions are as follows: a temperature of 30° C. and a time of 72 hours to obtain the finish...

Embodiment 3

[0031] The preparation method of plum dried vegetable comprises the following process steps:

[0032] a) Choose fresh and dry potherb mustard, wash, drain and cut into sections with a length of 2.5cm;

[0033] b) mix the sliced ​​potherb mustard with salt and stir evenly, the weight ratio of salt to the sliced ​​potherb mustard is 1:10, pickle for 15 days until it has a sour taste;

[0034] c) Mix the product obtained in step b) with condiments and stir evenly, heat to 100° C. and keep for 2 hours. The condiments include lard, ginger, star anise, monosodium glutamate, chili pepper, and Zanthoxylum bungeanum. The condiments are mixed with The weight ratios of the products obtained through step b) are: lard 1.2:100, ginger 1.2:100, star anise 0.8:100, monosodium glutamate 0.8:100, pepper 1.5:100, Chinese prickly ash 0.6:100;

[0035] d) Drain the product obtained in step c) and then dry it. The drying conditions are as follows: a temperature of 50° C. and a time of 48 hours to ...

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Abstract

The invention relates to salted dried mustard cabbage and a preparation method thereof. The salted dried mustard cabbage is prepared by the following technical steps: a) selecting potherb mustard of which the body is fresh and dry, cleaning, and cutting into segments after draining; b) mixing potherb mustard which is cut into segments with salt, evenly stirring, pickling for 5-15 days until the potherb mustard has sour taste; c) mixing the product obtained in step b) with seasoning, evenly stirring, heating to 100 DEG C, and maintaining for 1-2 hours; and d) draining the moisture of product obtained in step c), drying, and obtaining the salted dried mustard cabbage finished product. Because the product (pickled potherb mustard) obtained in step b) is mixed with seasoning evenly and is dried after being heated at high temperature, the salted dried mustard cabbage prepared with the method of the invention has favorable taste and easy storage compared with the prior art, and overcomes the defects of single taste and difficult storage of the existing salted dried mustard cabbage. In addition, the method of the invention has simple technology, needs less equipment and is easy to operate.

Description

technical field [0001] The invention relates to a dried plum vegetable and a preparation method thereof. Background technique [0002] Dried plums are one of people's favorite foods. At present, dried plum vegetables are generally obtained by simply pickling them with salt, so that dried plum vegetables have a single taste and are not easy to preserve. Contents of the invention [0003] The technical problem to be solved by the invention is to provide a dried plum vegetable with good taste and easy preservation. Another technical problem to be solved by the present invention is to provide a method for preparing prunes with simple process. [0004] In order to solve the above-mentioned technical problems, the invention provides a kind of dried plum vegetable, which is prepared by the following process steps: [0005] a) Choose fresh and dry potherb mustard, wash, drain and cut into sections; [0006] b) Mix the cut potherb mustard with salt and stir evenly, marinate for...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L19/20
Inventor 闻庆营闻利强
Owner 闻庆营
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