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Low-salt, delicious and crisp green-plum hot pickled mustard tuber and preparation method thereof

A technology of green plum and mustard, applied in the field of food processing, can solve the problems of high nitrite, too long pickling time, waste of resources, etc., and achieve the effect of good taste and taste

Inactive Publication Date: 2015-10-21
ANHUI XIAOCAIYIDIE FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0018] A green plum low-salt crispy pickled mustard is made from the following raw materials in parts by weight:

[0019] Fresh vegetable head 400, fresh salmon 10, zucchini 8, white wine 10, green plum 6, bergamot 2, Amomum 3, Ashitaba 2, Buddha belly flower 4, lily 4, clove powder 12, fermented bean curd juice 13, appropriate amount of white vinegar, appropriate amount of lactic acid bacteria , appropriate amount of salt, appropriate amount of water.

[0020] The preparation method of a kind of green plum low-salt crispy pickled mustard comprises the following steps:

[0021] (1) Mix bergamot, amomum, tomorrow grass, buddha belly flower, and lily, and extract 3 times with water, and the amount of water extracted each time is 8 times that of the mixed material to obtain a traditional Chinese medicine liquid;

[0022] (2) Squeeze the zucchini juice, mix the obtained zucchini juice with white wine and green plum into the pot, boil it with low heat and keep boiling for 10 minut...

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PUM

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Abstract

The invention discloses a low-salt, delicious and crisp green-plum hot pickled mustard tuber. The low-salt, delicious and crisp green-plum hot pickled mustard tuber is prepared from the following raw materials by weight: 300 to 400 parts of fresh mustard tuber, 9 to 10 parts of fresh salmon, 6 to 8 parts of pumpkin, 9 to 10 parts of liquor, 5 to 6 parts of green plum, 1 to 2 parts of Buddha's hand, 2 to 3 parts of villous amomum fruit, 1 to 2 parts of Angelica keiskei, 2 to 4 parts of herb of Chien Briggsia, 3 to 4 parts of lily, 10 to 12 parts of clove powder, 10 to 13 parts of fermented bean curd juice and a proper amount of white vinegar, lactic acid bacteria, salt and water. According to the preparation method for the low-salt, delicious and crisp green-plum hot pickled mustard tuber, the fresh mustard tuber is soaked in a white vinegar solution so as to enable the fresh mustard tuber to be crisp; then the lactic acid bacteria are inoculated in two steps so as to realize fragrance improvement and low salt; specially-prepared salmon powder and seasonings added in secondary fermentation enable the flavor and taste of the hot pickled mustard tuber to be good; the added pumpkin is capable of clearing heat, causing diuresis, eliminating vexation, quenching thirst, moistening the lung and relieving cough; and a plurality of Chinese herbal medicines like lily added in the hot pickled mustard tuber have yin-nourishing, lung-moistening, heat-clearing and tranquillizing effects.

Description

technical field [0001] The invention mainly relates to the field of food processing, in particular to green plum low-salt crispy 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 invention is to provi...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L1/326A23L1/29A23L1/30A23L17/10A23L19/20A23L33/00
CPCA23V2002/00A23V2200/314A23V2200/31
Inventor 王兵
Owner ANHUI XIAOCAIYIDIE FOOD
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