Processing method of low-salt instant mei-tsai

Abstract

The invention discloses a processing method of low-salt instant mei-tsai. The processing method specifically comprises the steps of firstly, washing mei-tsai with clear water to remove salt on the surface, dicing the mei-tsai, and washing in a clear water basin; then soaking the cleaned diced mei-tsai in a regulating agent for 20-40 min, and meanwhile, carrying out ultrasonic treatment with a frequency of 10-50 kHz and a voltage of 40V for 10-30 min; sterilizing at a temperature of 90-100 DEG C for 15-20 min; and after the sterilization is ended, loading in a packaging bag according to the production request, and vacuumizing to obtain the low-salt instant mei-tsai. On the premise of ensuring the feature of traditional mei-tsai, nitrite generated in the mei-tsai pickling process can be completely eliminated by combining ultrasonic treatment with the regulating agent, the potential risk of the nitrite in the mei-tsai to a human body is reduced, and the instant mei-tsai product with low salt content is obtained; meanwhile, the antiseptic preservation effect of the mei-tsai under the low salt condition is also guaranteed. The obtained low-salt instant mei-tsai is slightly yellow, keeps the thick mei-tsai flavor, and is crisp and tasty in mouth feel.

Description

technical field [0001] The invention relates to a processing method of instant plum vegetables, in particular to a processing method of low-salt instant plum vegetables. Background technique [0002] Plum vegetables and mustard greens belong to the same species and have similar shapes. Because of their strict requirements on the climate, they are generally only planted in autumn and winter. One of the varieties. The marinated pickled vegetables are yellow in appearance, with a small amount of salt separated out, soft to the touch, rich in aroma of plum vegetables, crisp and refreshing, not cold, not dry, not wet, not hot, not only unique One dish can be used as an ingredient to make steamed pork with preserved vegetables, steamed beef with preserved vegetables, steamed fresh fish with preserved vegetables and other dishes. According to reports, plum vegetables contain 5.7% sugar, 5.6% protein, and contain a variety of vitamins, 17 kinds of amino acids, and 7 trace element...

AI Technical Summary

Problems solved by technology

Although this method is a method of processing instant plum vegetables with low cost and relatively simple technology, artificial additives are still used in the processing process.