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A processing method and technology of mustard greens, applied in the fields of application, food preparation, food science, etc., can solve problems such as poor taste and bad taste, and achieve the effects of increasing immunity, low cost, and simple processing technology
Inactive Publication Date: 2009-07-08
王北安
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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
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Effect test
Embodiment 1
[0014] (1) After getting 33kg of mature mustard heads in autumn and putting them into clear water to clean them up, peel off the inedible mustard skins;
[0015] (2) the mustard head after cleaning is cut into the shredded mustard with a width of 3 mm and a thickness of 1 mm for subsequent use;
[0016] (3) Get 33kg mustard shreds and add 1kg cooked soybean oil, and put into concentration is 8% Chinese prickly ash water and aniseed water 0.5kg, then add concentration 4% 0.5kg ginger juice, put into vessel, stir;
[0017] (4) Add shredded mustard greens with a total weight of 0.8kg, heat to boil, and cool down to 20°C in cold water, place it in a frying spoon and fry for 9 to mature. The temperature of the frying fire is 150°C, and the frying time is 5 minutes. Add refined salt , stir evenly;
[0018] (5) Stir the stir-fried mustard strips or shreds into porcelain jars, seal and marinate, and put them in a dark room with a temperature of 5°C for 6 days, and then eat them after...
Embodiment 2
[0020] (1) After getting 33kg of mature mustard heads in autumn and putting them into clear water to clean them up, peel off the inedible mustard skins;
[0021] (2) the mustard head after cleaning is cut into the mustard strips that the width is 4 millimeters and the thickness is 1.5 millimeters for subsequent use;
[0022] (3) Get 33kg of mustard strips and add 1kg of cooked soybean oil, and put into 10% prickly ash water and 0.5kg of aniseed water, then add 0.5kg of ginger juice with a concentration of 5%, put it into a container, and stir evenly;
[0023] (4) Add shredded mustard greens with a total weight of 0.8kg and heat to boil, then cool down to 20°C in cold water, put it in a frying spoon and fry for 9 years, the temperature of the frying fire is 180°C, and the frying time is 10 minutes, add refined salt , stir evenly;
[0024] (5) Stir the stir-fried mustard strips or shreds into porcelain jars, seal and marinate, put them in a dark room with a temperature of 8°C f...
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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...
Claims
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Application Information
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