Mustard leaf pickle and production method thereof

A production method and technology of mustard, applied in the fields of application, food preparation, food science, etc., can solve the problems that the medicinal value cannot be fully utilized, it is not suitable for long-term storage, and the mustard has a soft taste, so as to enhance appetite, and the production process is simple and reasonable. bright color effect

Inactive Publication Date: 2011-04-27
ZHAOYANG HAOCHENG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the taste of the mustard greens produced by this traditional craft is too soft, its medicinal value cannot be fully utilized, and its black color is no

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0015] Wash the fresh mustard first, remove the leaves and roots, and place it in a ventilated and sunny place to dry until the water is removed for later use. The water content of the dried mustard is in the range of 5-15%. Take 100 kg of dried mustard greens, 2.5 kg of edible salt, 1.0 kg of monosodium glutamate, 6.0 kg of soy sauce, 1.0 kg of amino acid, 35 kg of water, 0.004 kg of caramel pigment, and 0.003 kg of cyclamate into the boiling original soup heating pot In medium heat, heat on a steady fire, cover and keep boiling until the original soup is exhausted. At this time, the boiling state is kept for 30-60 minutes, and the mustard emits aroma; take it out and cool it down to room temperature, cut it into shreds or strips shape, after packaging, it is finished product after being sterilized by ultra-high temperature sterilizer or infrared ray;

[0016] The above-mentioned original soup includes: adding and soaking water with appropriate amount of auxiliary materials g...

example 2

[0018] Take 100 kg of dried mustard greens, 2.0 kg of edible salt, 1.5 kg of monosodium glutamate, 7.0 kg of soy sauce, 2.0 kg of amino acids, 30 kg of water, 0.002 kg of caramel pigment, and 0.002 kg of cyclamate, and put them into the boiled stock soup in turn. In the heating pot, carry out steady fire heating; the specific processing steps and process conditions are exactly the same as those in Example 1, so they are omitted.

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PUM

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Abstract

The invention relates to mustard leaf pickle and a production method thereof. The method comprises the following steps of: charging a certain amount of mustard leaf, table salt, monosodium glutamate, soy sauce and amino acid into a raw soup heating pan with seasoning in a boiling state in sequence; heating by slow fire, covering and maintaining the boiling state for 40-60 minutes till raw soup is exhausted and the mustard leaf sends aroma; after taking out and cooling the mustard leaf to normal temperature, cutting into filaments or strips; and packaging and sterilizing by an ultrahigh temperature sterilizer or infrared rays to obtain a finished product. The mustard leaf pickle food processed by the production method of the invention has moderate and good taste and slight crisp feeling, can promote appetite, tonify the spleen and strengthen appetite and is good dish on the dining table; and the mustard leaf pickle has bright color, does not contain any preservative and belongs to a green food, and the processed mustard leaf can be stored for longer time. The invention has short food processing time and fully retains the medicinal value of the mustard leaf.

Description

technical field [0001] The invention relates to the technical field of edible pickles, in particular to mustard pickles and a production method thereof. Background technique [0002] As everyone knows, pickles are auxiliary dishes eaten in people's daily life. 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. According to relevant scientific and technological data, mustard is rich in dietary fiber, which can promote colonic peristalsis, shorten the residence time of feces 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; mustard also clears away heat Detoxification, antibacterial and swelling effects. Due to the characteristics of mustard greens, people are very fond of mustard greens, so mustard greens have become frequent visitors on people's tables. In li...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L19/00
Inventor 唐昊
Owner ZHAOYANG HAOCHENG FOOD
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