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Pickles made by salting hot pickled mustard tuber
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A technology of mustard and pickles, which is applied in food preparation, application, food science, etc., can solve the problems of nutrient loss of mustard and pickles, and achieve the effect of soft color, tangy aroma and delicious taste
Inactive Publication Date: 2010-03-24
孙进华
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Problems solved by technology
[0004] The purpose of the present invention is to solve the problem of serious nutrient loss of existing mustard pickles and provide a kind of mustard pickles with comprehensive nutrition, color, flavor and taste
Method used
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Embodiment 1
[0019] The pickles made from mustard mustard are pickled by conventional methods using the following ratio of raw materials (catties)
[0040] Wherein, spices adopt following raw material to prepare according to conventional method:
[0041] Anise, Kaempfer, Angelica, Amomum, Cinnamon, Licorice, Ginger and White Pepper.
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Abstract
The invention relates to pickles made by salting hot pickled mustard tuber, which is characterized by comprising the following raw materials in weight percent: hot pickled mustard tuber 80-90, commonsalt 4-8, granulated sugar 1-3, soy sauce 1-5, yellow rice (or millet) wine 1-2, sesame oil 1-3, white vinegar 1-2, chili powder 1-3, edible oil 1-3, gourmet powder 0.1-1, wild pepper 0.01-0.05, and condiment 0.1-0.3. The inventive pickles made by salting hot pickled mustard tuber not only is gentle in color, assailing in fragrance, tasty in flavor, and crisp and refreshing in mouth feel, but alsopreserves nutrients benefiting the human body in the hot pickled mustard tuber, and the pickles made by salting hot pickled mustard tuber is a good product for going with dishes and between meals.
Description
technical field [0001] The invention relates to a kind of pickles prepared by pickling pickled mustard and belongs to the field of food processing. Background technique [0002] Mustard is the fat, knobby head of mustard greens. Fresh cabbage can also be used as a side dish, fried with meat or soup, but it is more used for pickling. The cabbage heads are salted and pressed to remove part of the water. Hence the mustard got its name. Then add salt and more than ten kinds of spices and seasonings (dried chili powder, pepper, fennel, amomum, pepper, kangaroo, licorice, cinnamon, white wine, etc.), put it in an altar, seal it, and store it in a cool place. Under the condition of being isolated from the air, the mustard mustard in the altar is first fermented by alcohol and then by lactic acidfermentation, which produces a special sour taste and fragrance, and becomes commercially available mustard mustard. The main components of mustard mustard are protein, carotene, dietary...
Claims
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