Mustard leaf curing agent and mustard leaf curing method

Abstract

The invention discloses a mustard leaf curing agent. The mustard leaf curing agent comprises, by weight, 600-1000 parts of fermented soy sauce, 2-5 parts of aginomoto, 3-5 parts of sugar, 20-30 parts of garlic, 10-15 parts of fresh ginger, 4-6 parts of sweet-scented osmanthus, 8-12 parts of sesame oil, 5-10 parts of fresh jujube, 3-4 parts of hawthorn, 1-3 parts of schisandra chinensis and 3-6 parts of sea-buckthorn. The invention further discloses a mustard leaf curing method. The aginomoto, the sugar, the garlic, the fresh ginger, the sweet-scented osmanthus, the sesame oil, the fresh jujube, the hawthorn, the schisandra chinensis and the sea-buckthorn are mixed and smashed to be evenly mixed with the fermented soy sauce to obtain the curing agent; mustard leaves are selected, processed and aired; calcium hydroxide emulsion and citric acid solutions are added to be evenly stirred and mixed; a jar is sealed for conducting curing for three to five days; the curing agent is added for curing; finally after vacuum sealing and vacuum packaging are carried out on the obtained mustard leaves, heating, sterilization, cooling and preservation are carried out. Traditional Chinese medicine ingredients are added into the mustard leaf curing agent, so that the mustard leaf curing agent has the health care effect on the human body, and the cured mustard leaves have the unique flavor.0.

Description

technical field

[0001] The invention belongs to the field of pickled food, in particular to a mustard pickle preparation and a mustard pickle method. Background technique

[0002] Vegetable pickling has a long history in our country. Pickled vegetables are easy to preserve and play a seasoning role in daily life. Traditional pickled vegetables have too much nitrite, and long-term consumption will cause harm to human health; The relevant national food safety department has restricted the content of nitric acid and nitrous acid in vegetables and their products. The content should not exceed 20mg / Kg.

[0003] At present, different chemical additives are used in different degrees in pickled vegetables, which not only cause harm to human health, but also are difficult to maintain the original nutritional value and mouthfeel of pickled vegetables, and the ingredients are relatively single, which cannot achieve health care. Can not meet people's needs. Contents of the invention...