Method for pickling leaf mustard

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%...

AI Technical Summary

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: the natural drying time is long in the rainy season, and the raw materials are prone to rot if they are not dried in time, resulting in a large waste; the salt content is too high and the taste is too salty; the fermentation time is long and the quality is unstable