Acid mustard and processing method of acid mustard sauce

Abstract

The invention relates to acid mustard and a processing method of acid mustard sauce. The acid mustard is prepared by cleaning an acid mustard semi-finished product which is primarily pickled and fermented by brine and clear water, and then sealing; taking out the cleaned acid mustard semi-finished product, evenly mixing fresh ginger into the acid mustard semi-finished product, adjusting the concentration of table salt, sealing, and pickling and fermenting for a second time; after that, cooling to low temperature, taking out the product and cutting; and mixing the cut material with clear water, feeding ethylene diamine tetraacetic acid disodium and citric acid, sealing, and sterilizing for a short time at the low temperature. The acid mustard sauce is prepared by cooling the acid mustard semi-finished product which is cleaned as well as pickled and fermented twice, cutting into small pieces, carrying out low-temperature superfine grinding and then sealing, and sterilizing for a short time at the low temperature. The acid mustard produced by the method is light yellow in color, strong in taste, rich in fragrance, clear in soup and long in storage period; the acid mustard sauce is fine and smooth in mouthfeel, strong in taste, rich in fragrance and long in storage period.

Description

technical field [0001] The invention relates to a food processing method, in particular to a processing method of sour mustard, and also to a method for processing the sour mustard into sauce. Background technique [0002] Sour mustard is often served as a home or restaurant style dish and is made from leaf mustard. Sour mustard is generally in the shape of a whole tree or large slices. There are two processing techniques: the first is to pickle the whole mustard and make it into a whole sour mustard and then sell it in bulk; the second is to take the whole pickled mustard The mustard greens are washed, cut, weighed, filled, soft-packed, sterilized, and then sold in bagged flakes. The traditional sour mustard seasoning is made by washing, cutting, beating at room temperature, weighing, filling, flexible packaging, sterilization, and selling the whole sour mustard. Its processing technology is only one more than the second kind of sour mustard. link, the product is often us...

AI Technical Summary

Problems solved by technology

[0004] The first kind of sour mustard product has no guarantee of food sanitation because the raw materials have not been cleaned before processing; the product is shipped in bulk and lacks sealed packaging, so it is easy to be polluted; the aroma components of the product shipped in bulk continue to volatilize and reduce, and the flavor becomes weak; The product is exposed to the air, constantly oxidizing and turning black, which affects the color of the product; the product is not sterilized, it is easy to rot and deteriorate, and the shelf life is short; the product lacks packaging, and the method of consumption cannot be indicated on the packaging bag, nor can the product be promoted

[0005] The second kind of sour mustard product has larger cuts, and the quality of the vegetables in each packaging bag is inconsistent. Some have more leaves, some have more petioles, and some have more stems, and the flavor of the product varies greatly. During the processing, the vegetables are always exposed to In the air, the phenomenon of oxidative discoloration is serious, which affects the color of the product; after repeated cleaning of fermented mustard, the flavor substances are lost, and the taste and aroma are seriously weakened; all processing steps are carried out under normal temperature conditions, and the aroma components of the product are volatilized. Insufficient; large flake products are inconvenient to eat, and cannot be eaten directly, but must be cooked before eating

[0006] The processing technology and products of the traditional sour mustard sauce not only have all the shortcomings of the second kind of sour mustard, but also because the beating process is carried out under normal temperature conditions. During beating, the temperature continues to rise, a large amount of volatile substances are volatilized and lost, and the product flavor Seriously watered down

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