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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

Active Publication Date: 2014-03-19
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although natural fermentation can get better products, the quality of the products is uneven, and it depends heavily on the proficiency of the producer and the changes in the natural environment such as weather and temperature. The resulting products are easily spoiled during storage; The processing cycle is long, and once the processing raw materials accumulate, it will easily lead to corruption and deterioration of raw materials and waste [8-9]

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention relates to the field of agricultural product processing, and discloses a rapid processing method of low-salt mustard leaf by inverted compaction. The method comprises following steps: firstly, carrying out a pretreatment for raw material mustard leaves, and then preserving, fermenting for early stage, inoculating, sealing and fermenting for later stage; wherein, the inoculated bacteria is Lactobacill usplantarum, which is preserved in China general microbiological culture collection center with preservation number CGMCC No. 8171. The product has low salt and nitrite contents, and has the characteristics of good mouthfeel and bright color, and has a special local flavor of mustard leaf by inverted compaction.

Description

technical field [0001] The invention relates to the field of agricultural product processing, in particular to a rapid processing method for low-salt tofu vegetables. Background technique [0002] Daoducai is a traditional pickle that is pickled by every household in the countryside of Jiande City, Zhejiang Province. It is made from nine-headed mustard. The pickling process of Daoducai is to turn the vegetable altar upside down, and it is also called "Du" in Jiande cuisine altar, hence the name "Daoducai" [1] . [0003] Jiutou mustard is a kind of pickled mustard, a kind of mustard greens for leaves [2] , Planting pickled vegetables has significant economic benefits. If the varieties are properly selected and planted properly, the output of spring vegetables can generally reach 4000-5000Kg / mu, which provides sufficient raw materials for pickling pickled vegetables. Pickled pickled vegetables not only prolongs the storage period of pickled vegetables, but also facilitates ...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L19/20
CPCA23L19/20A23V2002/00A23V2400/169A23V2200/06A23V2250/022
Inventor 陶菲郜海燕陈杭君毛金林葛林梅房祥军江学平
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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