Mustard leaf pickle and production method thereof

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...

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 not suitable for long-term storage. If you want to store it for a long time, you must add a certain amount of preservatives, which will cause harm to people.