Low-salt, sweet, spicy and crispy pickled mustard tuber with dates

Abstract

The invention discloses a low-salt, sweet, spicy and crispy pickled mustard tuber with dates. The pickled mustard tuber is prepared from the following materials in parts by weight: 300-400 parts of fresh mustard tubers, 8-9 parts of wine, 9-12 parts of enoki mushroom, 10-15 parts of kiwi fruits, 9-11 parts of pigeon meat, 1-2 parts of apple flowers, 2-4 parts of cortex moutan, 1-2 parts of waterplantain ottelia herb, 10-15 parts of pericarpium zanthoxyli powder, 8-13 parts of date powder, 15-18 parts of pickled pepper chips, an appropriate amount of white vinegar, an appropriate amount of lactic acid bacteria, an appropriate amount of salt and an appropriate amount of water. The low-salt, sweet, spicy and crispy pickled mustard tuber with the dates, disclosed by the invention, is prepared by the following steps: firstly soaking the fresh mustard tubers in a white vinegar solution for crispness treatment, then inoculating the lactic acid bacteria for two times to achieve the effect of aroma increasing and low salt, and simultaneously adding the special pigeon meat and flavoring during the second fermentation to obtain the good taste. The wine added into the crispy mustard tubers has the functions of activating blood, relaxing meridians, beautifying, keeping youthfulness and delaying senility, and the traditional Chinese medicines added into the crispy mustard tubers, such as the cortex moutan, have the functions of easing pain, calming down and resisting cancers.

Description

technical field [0001] The invention mainly relates to the field of food processing, in particular to a jujube sweet, spicy, low-salt, crispy pickled mustard and a preparation method thereof. Background technique [0002] Traditional mustard pickling adopts high-salt pickling method, which is prone to produce high nitrite and long pickling time and other unfavorable factors, and excessive salt consumption is also a waste of resources. Lactic acid bacteria are the main strains in the pickling and fermentation process of pickled mustard. Its safety has been widely recognized, and the technology of artificially inoculating lactic acid bacteria to pickle vegetables is becoming more and more mature. The crispness of mustard mustard, inoculation of lactic acid bacteria in stages, and low-salt fermentation are carried out to meet people's requirements for crispness, fragrance, safety and health of mustard mustard. Contents of the invention [0003] The object of the present ...

AI Technical Summary

Problems solved by technology

[0002] Traditional mustard pickling adopts high-salt pickling method, which is prone to high nitrite and long pickling time and other unfavorable factors, and excessive salt consumption is also a waste of resources