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Salting method of mustard corm

A technology of mustard lumps and processing methods, which is applied in the food field, can solve the problems of inability to form products and poor taste, and achieve the effects of good taste, unique flavor and good storability

Inactive Publication Date: 2009-01-07
孙万里
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although this way of eating is simple and easy to implement, because of its poor taste, most of them are relatively healthy, so it is limited to eating at home and cannot be used as a product.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] Mustard pimple pickling processing method of the present invention, its technological process is:

[0017] Isolation and large-scale planting → collection according to traditional seasons → air-drying and pulping → cleaning → marinating in the pond → stirring the pond → ventilating and drying in the pond → steaming and stewing → putting in bamboo baskets for suspension → exposure to the sun and pumping pulp → storage in tanks.

[0018] Isolation and large-scale planting means that mustard is planted separately from other plants. During planting, no pesticides, no chemical fertilizers are applied, and insects are manually removed to ensure green quality.

[0019] The above-mentioned isolated large-scale planted mustard is collected according to the traditional season, and after collection, the leaves and roots must be removed for subsequent use.

[0020] Air-dry the spare mustard greens mentioned above, remove the moisture by air-drying, and extract the pulp. It takes ab...

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PUM

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Abstract

The invention discloses a method for curing and processing pickled mustard green. The process flow includes the following steps: planting separately in scale, collecting according to conventional seasons, air curing and drawing out slurry, cleaning, curing in pool, stirring pool, taking out of pool for ventilating and drying, steaming and stewing, placing into bamboo basket and hanging in the air, solarizing and drawing out slurry, and storing in jar. The pickled mustard green provided by the invention has black red color, yellow and red oil appear after being cut, and the pickled mustard green has good advantages of appropriate salinity, soft tasty, long retention period without decay.

Description

technical field [0001] The invention belongs to the field of food, in particular to a method for pickling and processing mustard pimples. Background technique [0002] Mustard greens, also known as mustard lumps, are dense in texture, less in water, rich in fibers, and have a strong mustard and slightly bitter taste. Mustard is rich in dietary fiber, which can promote colonic peristalsis, shorten the time that feces stay in the colon, prevent constipation, and reduce the concentration of carcinogenic factors by diluting toxins, so as to play the role of detoxification and anti-cancer; Swelling, the effect of smoothing and beautifying the skin; due to the characteristics of mustard greens, people love mustard greens very much, so mustard greens have become a frequent visitor on people's dining tables; old people often say: radish and mustard greens are "little ginseng", and people who do not eat them for three months will die. If you want to get sick, it’s no wonder that the...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
Inventor 孙万里
Owner 孙万里
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