Preparation method of dried mustard leaves

Abstract

The invention relates to a preparation method of dried mustard leaves. The preparation method comprises the following steps: (1) selecting mustard leaves, thoroughly cleaning the mustard leaves and removing withered and yellow vegetable leaves; (2) performing heating and steaming; (3) performing baking and sunning for dewatering; (4) performing dry sulphitation; (5) softening the mustard leaves after dry sulphitation in a jar for 5-7 days until the moisture content of the mustard leaves is kept balanced; and (6) packaging the mustard leaves with plastic complex film bags by vacuum sealing to ensure the product quality. The dried mustard leaves prepared by the preparation method are not liable to mildew and deteriorate, convenient to eat, sweet and fresh in mouthfeel and flavor, strong in sharp taste, low in salt and sugar contents and cool, refreshing and chewy, are capable of promoting appetite, strengthening the spleen and enhancing appetite and have certain health care effects and longer shelf life.

Description

technical field [0001] The invention relates to the field of agricultural product processing, in particular to a method for preparing dried mustard. Background technique [0002] Mustard has certain pharmacological and therapeutic value. As a vegetable with nutritional value and health care function, it is more and more popular among people. However, it has the same problem as other vegetables, and it is difficult to store for a long time. On the one hand, when the time is long, the water evaporates, the interior is hollow, and the taste is poor when eaten; on the other hand, it is prone to mildew and deterioration. In addition, the traditional pickling process often causes the loss of nutrients in mustard and the pollution of desalination wastewater to the environment. Therefore, it is of great practical significance to develop a mustard processing method that has a long storage time, does not destroy the nutritional value, and can also maintain its original flavor, good m...

AI Technical Summary

Problems solved by technology

[0002] Mustard has certain pharmacological and therapeutic value, and as a vegetable with nutritional value and health care, it is more and more popular among people, but the problem is the same as other vegetables, it is difficult to store for a long time

On the one hand, when the time is long, the water evaporates, the interior is hollow, and the taste is poor; on the other hand, it is prone to mildew and deterioration.

In addition, the traditional pickling process often causes the loss of nutrients in mustard and the pollution of desalination wastewater to the environment.