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Flavor leaf mustard and preparation method thereof

A mustard and flavor technology, applied in the field of flavor mustard and its preparation, can solve the problems of in-depth development and low utilization, single taste and nutritional structure, and low popularity of mustard, so as to enrich taste bud experience, prevent microbial contamination, The effect of a mellow aftertaste

Inactive Publication Date: 2019-01-04
严钦武
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Mustard greens are rich in nutrients. Every 100 grams of edible parts (including stems and leaves) contain 1.9 grams of protein, 1.7 grams of crude fiber, 60 mg of calcium, 51 mg of phosphorus, and 0.9 mg of iron. Oxygen content, also contains volatile special substances, its taste is fragrant, sweet and crisp, it is a delicious delicacy for cold salad and hot frying, and it has unique effects in human health care, such as strengthening stomach, diuresis, purifying blood, regulating menstruation, refreshing brain , anti-fatigue, promote wound healing, supplement calcium, improve eyesight, laxative and other effects, and Huarong mustard is a geographical indication product of the top 100 regional brands in the country and the top ten regional brands in Hunan Province. It grows in Dongting at 28 degrees north latitude The alluvial plain of the lake; the land in this area is fertile, sunny, suitable for temperature, and rich in water resources. In addition to the characteristics of ordinary mustard, the mustard greens grown in this area also have the advantages of freshness, tenderness, fatness, large body, and crispness. However, the existing In addition to being sold as a fresh dish, Huarong mustard is not deeply developed and utilized.
[0003] Traditional mustard greens are mostly pickled. The nutritional value of mustard greens is improved after pickling. For example, lactic acid can be digested by the human body, which promotes the absorption of calcium by the human body and stimulates the secretion of gastric juice to promote digestion. However, the nitrite content of traditional pickled mustard greens high, single taste and nutritional structure, and now with the general enhancement of people's health care awareness, the popularity of traditional mustard is getting lower and lower. Nutritious new pickled mustard greens to better meet people's needs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A kind of pickled mustard with flavor. During the production process, the raw materials are firstly pretreated: select large, green, yellow leaves, crisp and tender Huarong mustard, remove the soil, cut off the root, and turn it in the sun for 24 to 48 hours to remove water for 20 hours. % for later use; choose the fresh, crisp and tender reed bamboo shoots picked in March, remove the thick fiber part of the root and the shell of the bamboo shoot, pre-cook it with 0.1% citric acid solution for 10-15 minutes, cool it quickly, and control the water for later use; choose the fresh and tender part of the water chestnut vine , remove the leaves, wash and pre-cook for 3 minutes, cool, and dry the water for later use; choose red-stalked taro stalks, remove the thick fiber part at the bottom, wash and dry the water for later use; remove the head and thick For the fiber part, wash it and soak it with 0.1% citric acid and 1% edible salt solution to protect the color, and drain the...

Embodiment 2

[0042] A kind of flavor pickled mustard, raw material pretreatment step is identical with embodiment 1;

[0043] Then include the following steps:

[0044] ① Pickling: When the raw materials are being pickled, first wash the pickling pool, dry the water on the inner wall of the pickling pool, and then spread a layer of salt on the bottom of the pickling pool, and then start paving with a layer of material and a layer of salt. Arrange tightly and compact, do not damage the raw materials when pressing the vegetables, step on the side of the pool first when stepping on the vegetables, and then slowly turn to the center, seal the pool, press stones on the top of the pickling pool and then seal the pool, ensure the liquid height in the pickling pool during the pickling process It is just 22cm above the surface of the raw material, and the excess liquid is drained in time. Among them, after the paving of taro stems is completed, rice soup is added to seal the pond again. The mass r...

Embodiment 3

[0051] A kind of flavor pickled mustard, raw material pretreatment step is identical with embodiment 1;

[0052] Then include the following steps:

[0053] ① Pickling: When the raw materials are being pickled, first wash the pickling pool, dry the water on the inner wall of the pickling pool, and then spread a layer of salt on the bottom of the pickling pool, and then start paving with a layer of material and a layer of salt. Arrange tightly and compact, do not damage the raw materials when pressing the vegetables, step on the side of the pool first when stepping on the vegetables, and then slowly turn to the center, seal the pool, press stones on the top of the pickling pool and then seal the pool, ensure the liquid height in the pickling pool during the pickling process It is just 18cm above the surface of the raw material, and the excess liquid is drained in time. Among them, after the paving of taro stems is completed, rice soup is added to seal the pond again. The mass r...

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Abstract

Flavor leaf mustard comprises 80-90 parts by weight of a main material and 10-20 parts by weight of water, wherein the main material comprises raw materials in parts by weight as follows: 30-35 partsof Huarong leaf mustard, 20-30 parts of common reed, 2-5 parts of water chestnut vine, 3-10 parts of lotus root tip, 5-10 parts of taro stalk and 6-9 parts of pepper. A preparation method of the flavor leaf mustard comprises the following steps: raw material pretreatment, pickling, dewatering and desalting, re-pickling, stir-frying, material and water blending and mixed packaging. The flavor leafmustard has improved sourness, aroma, crispness and fresh pungency, has rich taste experience by means of various complementary tastes, tastes fresh pungent and full, and is mellow in aftertaste aftereating; the flavor leaf mustard is comprehensive in nutrition, invigorates the stomach and improves appetite while realizing appetizing, contains rich dietary fiber and potassium element and has thehealth care effects of decreasing internal heat, dredging intestinal obstruction and reducing blood pressure.

Description

technical field [0001] The invention relates to the technical field of pickled food processing, in particular to a flavor mustard and a preparation method thereof. Background technique [0002] Mustard greens are rich in nutrients. Every 100 grams of edible parts (including stems and leaves) contain 1.9 grams of protein, 1.7 grams of crude fiber, 60 mg of calcium, 51 mg of phosphorus, and 0.9 mg of iron. Oxygen content, also contains volatile special substances, its taste is fragrant, sweet and crisp, it is a delicious delicacy for cold salad and hot frying, and it has unique effects in human health care, such as strengthening stomach, diuresis, purifying blood, regulating menstruation, refreshing brain , anti-fatigue, promote wound healing, supplement calcium, improve eyesight, laxative and other effects, and Huarong mustard is a geographical indication product of the top 100 regional brands in the country and the top ten regional brands in Hunan Province. It grows in Dongt...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L33/00A23L5/20A23B7/154
CPCA23B7/154A23V2002/00A23L5/21A23L19/20A23L33/00A23V2200/30A23V2200/32A23V2200/326A23V2250/032A23V2250/18A23V2250/06A23V2250/044A23V2250/262A23V2300/24Y02P60/85Y02A40/90
Inventor 严钦武
Owner 严钦武
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