Soy sauce vegetable mustard

Abstract

The invention discloses flower vegetable and a manufacture method thereof. The head of the vegetable mustard is taken to be cooked for eating when the bud is not bloomed in the past, but in the scheme, buds and flowers of the vegetable mustard are pickled in a cool mode for eating after the vegetable canola is fully bloomed. The invention now abandons the production method of pickled vegetables (pickling raw vegetables with raw water) in order to exclude multiple disadvantages of traditional pickled vegetables such as long pickling time, easy deterioration, large salinity and bad mouthfeel, adopts a series of special deep processing of baking, steaming, pickling, and the like, utilizes the scientific principle of pickling cooked vegetables by boiled water, excludes the existence of raw water maximally, and prolongs the shelf life of food. Moreover, the scheme creates exclusive seasoning recipe so as to make the vegetable mustard delicious and tasty, thereby making the vegetable mustard change into a finished dish with portability and instant bagged (bottled) edibility. The nutritive value, the natural color and the special flavor of fresh vegetable canola are better preserved.

Description

Technical field: [0001] The invention relates to the field of food, in particular to a mustard product and a method for processing it into a product. Background technique: [0002] Rapeseed mustard is traditionally eaten by people pinching its head before it blooms. However, the finished product of rapeseed mustard after it has fully bloomed is blank in the market. In addition to stir-frying, there are two folk production methods: one It is to pickle it with salt (heavy salt) and eat it directly, but this is only suitable for when the mustard is not blooming and because the salt content is too high and the taste is too bad (to prevent it from deteriorating), it will affect human health. Another is to put the mustard After the flowers are boiled in water, seasoning water is directly added for consumption. Like this, the mouthfeel of the mustard flowers deviates and no one is willing to eat them. Until now, there is no cold finished dish with the flower heads and flowers of th...

AI Technical Summary

Problems solved by technology

[0002] Rapeseed mustard is traditionally eaten by people pinching its head before it blooms. However, the finished product of rapeseed mustard after it has fully bloomed is blank in the market. In addition to stir-frying, there are two folk production methods: one It is to pickle it with salt (heavy salt) and eat it directly, but this is only suitable for when the mustard is not blooming and because the salt content is too high and the taste is too bad (to prevent it from deteriorating), it will affect human health. Another is to put the mustard After the flowers are boiled in water, they are eaten directly with seasoning water. In this way, the taste of mustard flowers is deviated and no one is willing to eat them. Up to now, there is no finished dish that uses the flower heads and flowers of mustard flowers as raw materials.