Production method for fermented spicy vegetables

Abstract

The present invention relates to a production method for fermented spicy vegetables. The method comprises the following steps: 1, selecting fresh mustard as raw materials for producing fermented spicy vegetables; 2, mustard washing and finishing process; 3, mustard air-drying process; 4, mustard high temperature sterilization process; 5, mustard standing fermentation process; 6, fermented spicy vegetables cooking process. The production method for fermented spicy vegetables produces a unique and intense spicy flavor without necessity of adding cayenne pepper and sesame oil during cooking, and overcomes the shortcomings of adding cayenne pepper at cooking production, nevertheless, because the fermented spicy vegetables are intermediate products in mustard lactobacillus fermentation process, the spicy flavor does not last long, the fermented spicy vegetables should be cooked and eaten in time.

Description

technical field [0001] What the present invention relates to is the making and cooking method of making mustard greens into flavor food with unique fragrance and spicy taste. Background technique [0002] Most Chinese people like spicy food, it is not difficult for chefs to cook spicy food, just add chili when cooking, so all the spicy food we see is almost Into the chili. The strong spicy taste of chili can cover up the fishy smell of some animal meat, so adding chili to the broth can make the soup taste more delicious; the strong irritation of chili can also kill many bacteria, including those that invade the human body. Therefore, people who eat chili can tolerate cold and prevent salty cold. However, from the dialectical theory of traditional Chinese medicine, chili has hot and dry characteristics, eating chili will get angry, and people who eat more chili are most likely to get angry; chili also has a small amount of toxicity, and the accumulation of toxicity in the b...

AI Technical Summary

Problems solved by technology

However, from the dialectical theory of traditional Chinese medicine, chili has hot and dry characteristics, eating chili will get angry, and people who eat more chili are most likely to get angry; chili also has a small amount of toxicity, and the accumulation of toxicity in the body of people who eat chili often causes Sha and rash appear on the skin of the body, so most people in southern China seldom eat chili peppers

[0003]Even though many people are afraid of spicy food, the spicy taste can indeed arouse people’s appetite. Many famous foods and recipes contain spicy taste, and the source of these spicy taste is It’s because of the addition of chili peppers, so it’s almost impossible to become a great taste without being spicy, and it’s not a famous dish without being spicy, but the shortcomings of chili peppers can’t be removed