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Mustard pickling preparation and mustard pickling method

A technology for pickling and mustard greens, which is applied in the functions of food ingredients, preservation of food ingredients as anti-microbials, climate change adaptation, etc., can solve the problems of vegetables with poor nutritional value and taste, inability to achieve health care effects, and human health hazards. , to relieve angina pectoris, prevent coronary atherosclerotic heart disease, and promote appetite.

Active Publication Date: 2016-05-11
湖南插旗菜业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, different chemical additives are used in different degrees in pickled vegetables, which not only cause harm to human health, but also are difficult to maintain the original nutritional value and mouthfeel of pickled vegetables, and the ingredients are relatively single, which cannot achieve health care. Can't meet people's needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A pickle preparation for mustard greens, comprising the following raw materials by weight: 800 g of brewed soy sauce, 3 g of monosodium glutamate, 4 g of sugar, 20 g of garlic, 10 g of ginger, 5 g of sweet-scented osmanthus, 9 g of sesame oil, 8 g of fresh jujube, 4 g of hawthorn, 2 g of schisandra, and Seabuckthorn 5g.

Embodiment 2

[0028] A method for pickling mustard greens, comprising the steps of:

[0029] Step 1. Take the brewed soy sauce and boil it, keep it in a boiling state for 1-2 minutes, and then wait for it to cool to room temperature;

[0030] Step 2. Mix 3g of monosodium glutamate, 4g of sugar, 20g of garlic, 10g of ginger, 5g of osmanthus, 9g of sesame oil, 8g of fresh jujube, 4g of hawthorn, 2g of schisandra, and 5g of seabuckthorn. Pasteurization is used to sterilize the sieve, and then it is placed in the brewed soy sauce of step 1 and mixed evenly to obtain the pickle, and left to stand for 6 days;

[0031] Step 3: Select fresh, mildew-free, and non-rotten mustard greens, remove the stalks and pimples, rinse with running water first, and then rinse the surface with salt water with a mass-volume ratio of 5%, and then place it in a ventilated and sunny place. Place to dry in the sun, rub it every 3 hours, repeat this step 4 times until the moisture content in the mustard is 38%; choose ...

Embodiment 3

[0036] A mustard pickling preparation, comprising the following raw materials by weight: 1000g of brewed soy sauce, 2g of monosodium glutamate, 5g of sugar, 30g of garlic, 15g of ginger, 6g of sweet-scented osmanthus, 12g of sesame oil, 10g of fresh jujube, 3.5g of hawthorn, 2.5g of schisandra , and seabuckthorn 5g.

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PUM

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Abstract

The invention discloses a mustard leaf curing agent. The mustard leaf curing agent comprises, by weight, 600-1000 parts of fermented soy sauce, 2-5 parts of aginomoto, 3-5 parts of sugar, 20-30 parts of garlic, 10-15 parts of fresh ginger, 4-6 parts of sweet-scented osmanthus, 8-12 parts of sesame oil, 5-10 parts of fresh jujube, 3-4 parts of hawthorn, 1-3 parts of schisandra chinensis and 3-6 parts of sea-buckthorn. The invention further discloses a mustard leaf curing method. The aginomoto, the sugar, the garlic, the fresh ginger, the sweet-scented osmanthus, the sesame oil, the fresh jujube, the hawthorn, the schisandra chinensis and the sea-buckthorn are mixed and smashed to be evenly mixed with the fermented soy sauce to obtain the curing agent; mustard leaves are selected, processed and aired; calcium hydroxide emulsion and citric acid solutions are added to be evenly stirred and mixed; a jar is sealed for conducting curing for three to five days; the curing agent is added for curing; finally after vacuum sealing and vacuum packaging are carried out on the obtained mustard leaves, heating, sterilization, cooling and preservation are carried out. Traditional Chinese medicine ingredients are added into the mustard leaf curing agent, so that the mustard leaf curing agent has the health care effect on the human body, and the cured mustard leaves have the unique flavor.0.

Description

technical field [0001] The invention belongs to the field of pickled food, in particular to a mustard pickle preparation and a mustard pickle method. Background technique [0002] Vegetable pickling has a long history in our country. Pickled vegetables are easy to preserve and play a seasoning role in daily life. Traditional pickled vegetables have too much nitrite, and long-term consumption will cause harm to human health; The relevant national food safety department has restricted the content of nitric acid and nitrous acid in vegetables and their products. The content should not exceed 20mg / Kg. [0003] At present, different chemical additives are used in different degrees in pickled vegetables, which not only cause harm to human health, but also are difficult to maintain the original nutritional value and mouthfeel of pickled vegetables, and the ingredients are relatively single, which cannot achieve health care. Can not meet people's needs. Contents of the invention...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/20A23L27/00A23L33/00
CPCA23V2002/00A23V2200/10A23V2200/30A23V2200/32A23V2200/3262A23V2250/21Y02A40/90
Inventor 唐宏楷
Owner 湖南插旗菜业有限公司
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