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Development of nutritious preserved radish leaf pickle

A technology of radish leaves and pickled mustard, which is applied in food preparation, application, food science, etc., can solve problems such as single taste, unseen mustard mustard products, and unbalanced nutrition, so as to achieve rich nutrition, reduce the probability of microbial contamination and nitrite The effect of content

Inactive Publication Date: 2015-10-14
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Mustard is a traditional food in our country, but now most mustards are still limited to traditional raw materials and formulas. At present, most mustard products on the market use one kind of vegetable as raw material or simply mix several kinds of fruits and vegetables. The variety is monotonous, the taste is single, and the nutrition is not balanced.
At present, there is no mustard product that combines vegetables and nuts

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] Implementation example 1:

[0019] (1) Marinate the main ingredients

[0020] Arrange the cleaned fresh radish leaves in an orderly manner, sprinkle salt layer by layer, add 10% edible salt in total, press stones on it to marinate at room temperature, and marinate for 28 days;

[0021] (2) The main ingredients are blanched

[0022] Pour off the water after marinating, squeeze out the remaining water in the radish leaves, heat the radish leaves with steam for 20 minutes, cool the radish leaves naturally to room temperature after blanching, and cut into 1 cm long pieces;

[0023] (3) Ingredients and handling

[0024] A. Clean the enoki mushrooms, soak the fungus, cut the enoki mushrooms into 3~4cm long pieces, and cut the fungus into 0.5cm wide wires;

[0025] B. Sunflower kernels are fried until cooked, and vacuum packed;

[0026] (4) Sterilization

[0027] Mix (2) and (3) A according to the mass ratio of 5:1, add minced ginger, minced garlic, chili, monosodium glut...

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PUM

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Abstract

The invention relates to development of nutritious preserved radish leaf pickle, belonging to the field of fruits and vegetable processing, and particularly discloses nutritious preserved radish leaf pickle and a preparation method thereof. The nutritious preserved radish leaf pickle is prepared by taking radish leaves as the main material, and enoki mushrooms, agaric and nuts as auxiliary materials. According to the invention, the traditional formula of preserved szechuan pickle is changed, and nuts are added into the preserved szechuan pickle, so that the product is rich and balanced in nutrition and unique in flavor, the technological process is simple and suitable for large-scale production.

Description

technical field [0001] The invention relates to the development of radish leaf nutritious pickled mustard, which belongs to the field of fruit and vegetable processing. Background technique [0002] Radish leaves, also known as radish shoots, are rich in a variety of nutrients, including high fiber content, especially rich in vitamin A, calcium, iron, vitamin B1, and vitamin B2. Cui Yuxi's "Food Classic" says that it has the function of "digestion and neutralization". "Southern Yunnan Materia Medica" believes that it can "cure disharmony between the spleen and stomach, persistent food, swelling of the chest and diaphragm, and choking". "Wood Cao Zaixin" records that it can "transform nitrogen to relieve cough, eliminate food and regulate qi". Modern research has confirmed that radish leaves can prevent constipation, regulate qi, moisturize skin, resist urate crystals, effectively prevent thick bones, prevent myopia, presbyopia, and cataracts. Folks drink radish leaves al...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
Inventor 贺菊萍蔡小培薛志辉
Owner XUZHOU UNIV OF TECH
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