Rapid processing method of low-salt mustard leaf by inverted compaction
A processing method and technology of pouring vegetables, applied in the direction of bacteria, lactobacillus, food science, etc. used in food preparation, can solve the problems of long natural fermentation processing cycle, uneven product quality, raw material spoilage, etc. The method is simple and easy to implement, avoids pollution, and increases the effect of palatability
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Embodiment 1
[0027] A kind of fast processing method of low-salt poured cabbage, comprises the following steps:
[0028] 1. Pretreatment:
[0029] Choose a big, stem-many chickpeas to remove the yellow and old leaves, put the roots of the chickpeas upwards and the stems and leaves down, and spread them in the vegetable field for 5 hours to make them dehydrate naturally, and prevent rain and water during the period; The last nine mustards are stacked neatly at a height of 50 cm, stacked for 36 hours, until the whole vegetable leaves are shriveled, the leaf color turns golden yellow, and the mass fraction of water is 65%; then pretreatments such as cleaning and cutting are carried out , when cutting the mustard must be cut into small pieces of 0.5-1cm.
[0030] 2. Pickling:
[0031] Before pickling, mix salt and mustard with a mass fraction of 2% to knead the vegetable for 2 hours to dehydrate the vegetable. After dehydration, the mass fraction of mustard water is 58%. Add salt to pickle ...
Embodiment 2
[0039] A kind of fast processing method of low-salt poured cabbage, comprises the following steps:
[0040] 1. Pretreatment:
[0041]Choose a big, stem-many chickpeas to remove the yellow and old leaves, put the roots of the chickpeas up, and the stems and leaves down, and spread it in the vegetable field for 6 hours to make it dehydrate naturally, and prevent rain and water during the period; The last nine mustards are stacked neatly at a height of 60 cm, stacked for 48 hours, until the whole vegetable leaves are shriveled, the leaf color turns golden yellow, and the mass fraction of water is 60%; then pretreatments such as washing and cutting are carried out , when cutting the mustard must be cut into small pieces of 0.5-1cm.
[0042] 2. Pickling:
[0043] Before pickling, mix salt with 3% mass fraction of kuzu mustard to knead the vegetables. The pickling time is 2 hours to dehydrate the vegetables. After dehydration, the mass fraction of kuzu mustard is 55%. Add salt to...
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