Method for processing mustard vegetables

Abstract

The invention relates to a processing method for spicy leaf mustard, comprising the following steps: (1) heading mustard which is mature in autumn is put in clear water for washing and unedible mustard peel is pared; (2) the washed heading mustard is cut into mustard strips or mustard slivers with the width of 3-4mm and the thickness of 1-1.5mm for standby; (3) the mustard strips or the mustard slivers are added with cooked bean oil according to the ratio of 33:1 by parts by weight, pepper water and aniseed water with the concentration of 8-10% and ginger juice with the concentration of 4-5% and the ratio of parts by weight of the pepper water, aniseed water and the ginger juice is 33:0.5:0.5; the mixture is put in a vessel to be stirred evenly; (4) the evenly stirred mustard strips or mustard slivers are added with cool water which is heated up and boils and then is cooled by 20 DEG C and the weight of the cool water is 4 / 10 of the overall weight; the strips or the slivers are fried in a round-bottomed frying pan to be 90% well done with the temperature of the fire of 150-180 DEG C for 20-40 minutes; refined salt is added and then the strips or the slivers and the salt are evenly stirred; (5) the fried mustard strips or mustard slivers are stirred and placed in a pottery jar which is then sealed for pickling; the pottery jar is placed at a room without light at the temperature of 5-6 DEG C for 6-8 days; the mustard strips or mustard slivers can be eaten after being taken out. The method has the advantages of convenient eating and combination of color, smell and taste.

Description

technical field [0001] The invention relates to an edible mustard pickle. Background technique [0002] At present, mustard is a kind of food commonly known as mustard pimples, which is harvested in autumn and winter in northern my country. It has a compact texture, a lot of fiber, and a strong mustard flavor. Mustard is rich in dietary fiber. It has the functions of clearing away heat, detoxification, Antibacterial and anti-swelling effect, people usually remove the rhizome or part of the outer skin of mustard greens (mustard lumps), wash them, put them in containers, and add salt for pickling, after salting, shred or cut them into pieces with flavor Vegetables and sesame oil are eaten. This eating method is convenient, but the taste and mouthfeel are not good, and it is relatively salty. Long-term consumption is not good for people's health. Contents of the invention [0003] The object of the present invention is to overcome the weak point that exists in the above-mentio...

AI Technical Summary

Problems solved by technology

[0002] At present, mustard is a kind of food commonly known as mustard pimples, which is harvested in autumn and winter in northern my country. It has a compact texture, a lot of fiber, and a strong mustard flavor. Mustard is rich in dietary fiber. It has the functions of clearing away heat, detoxification, Antibacterial and anti-swelling effect, people usually remove the rhizome or part of the outer skin of mustard greens (mustard lumps), wash them, put them in containers, and add salt for pickling, after salting, shred or cut them into pieces with flavor It is convenient to eat with vegetables and sesame oil, but the taste is not good, and it is relatively salty. Long-term consumption is not good for people's health