Method for pickling leaf mustard

A technology of mustard and bacterial strains, which is applied in application, food preparation, and preservation of fruits and vegetables. It can solve problems such as unstable quality, high salt content, and long fermentation time, shorten the pickling cycle, improve pickling quality, The effect of a high degree of industrialization

Inactive Publication Date: 2007-07-18
熊新安
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The existing pickling method is to use a high-salt, high-osmosis semi-dry pickling method. First, the fresh vegetables are sun-dried until they are semi-dry, and then the salt with a content of 14% to 18% is used for 2 to 3 months. The existing problems are:...

Method used

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Embodiment Construction

[0021] The pickling method of "Spring is not old" coriander, a local specialty product in Boyang County, Jiangxi Province, has the following steps in sequence: processing fresh vegetables, kneading with salt, inoculating bacteria, pickling in vats, fermenting to produce aroma, adding flavor and cooking, and drying and packaging , high temperature sterilization.

[0022] The fresh vegetable processing step is to use low humidity and strong wind to quickly dehydrate the harvested vegetables, including cleaning the soil, rotten leaves, old leaves and sundries in time, then washing them with clean water, draining the water, and sending them to the dehydration equipment with low humidity and strong air flow Rapid dehydration, the air velocity is 2.5 m / s, the air humidity is 12%, the air temperature is 35°C, the dehydration time is 3 hours, and the dehydration rate is 50%.

[0023] The low-salt kneading step is to send the qualified dehydrated vegetable base into the mechanical knea...

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Abstract

A method for salting leaf-type mustard with short period decreased from 2-3 months to 12 days or less includes such steps as dewatering fresh mustard, proportionally adding edible salt, kneading, adding the liquid containing lactobacillus plantarum and cheese lactobacillus, mixing, and laying aside.

Description

technical field [0001] The invention relates to vegetable processing, in particular to a method for pickling leaf mustard. Background technique [0002] Mustard greens for leaves are referred to as mustard greens, also known as potherb mustard, spring vegetables, pickled vegetables or spicy vegetables. The local common names are Chunbulao, Shuangbulao, and Xuelihong. The scientific names are Brassica juncea coss, Sinapis juncea L., and the families are Brassicaceae and Brassica. , a one or two year old herb, its texture is crisp and tender, the meat is thick, the tissue is dense, it is not easy to soften, the content of minerals and vitamins is high, and it also contains a lot of dietary fiber. The taste of fresh food is poor, and it is generally processed into pickled vegetables. The existing pickling method is to use a high-salt, high-osmosis semi-dry pickling method. First, the fresh vegetables are sun-dried until they are semi-dry, and then the salt with a content of 14%...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L3/3571A23L3/358A23L1/29A23L3/10A23B7/155A23B7/157A23B7/005A23L19/20A23L33/00
Inventor 熊新安
Owner 熊新安
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