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Pickled leaf mustard or cowpea and preparation method thereof

A production method and technology of mustard, applied in the direction of food preparation, application, food science, etc., to achieve the effect of increasing appetite

Inactive Publication Date: 2015-04-08
HUNAN YUNLONG VEGETABLES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The traditional soaked mustard greens or cowpeas are generally taken out and eaten directly, but there are no relevant reports on pickled mustard greens or cowpeas eaten as leisure

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The soaked mustard greens of this embodiment is made from the following raw materials: 150 kg mustard greens, 0.3 kg salt, 3 kg white sugar, 4 kg monosodium glutamate, 0.3 kg disodium 5'-flavored nucleotides, 3 kg chicken paste, 15 kg cooked oil, and pepper 6kg, sodium benzoate 0.15kg, tartrazine 0.02kg.

[0020] The cooked oil used is rapeseed oil treated at 230°C, cooled and soaked with chili powder.

[0021] The manufacturing method comprises the following steps:

[0022] (1) Wash the raw mustard greens and salt them;

[0023] (2) Mince the salted mustard greens with a vegetable cutter, then soak in clean water for 5 hours to desalinate, stir 4 times during the soaking process, and control the concentration of the salt water after soaking to 5 degrees Baume;

[0024] (3) Dehydrate the desalted mustard with a dehydrator;

[0025] (4) Put the dehydrated mustard greens into a blender, add auxiliary materials salt, sugar, monosodium glutamate, 5′-flavored nucleotide d...

Embodiment 2

[0029] The soaked cowpea of ​​the present embodiment is made of the following raw materials: 150kg of cowpea, 0.4kg of salt, 3kg of sugar, 4kg of monosodium glutamate, 0.3kg of disodium 5'-flavored nucleotide, 3kg of chicken paste, 15kg of cooked oil, and pepper 6kg, sodium benzoate 0.15kg, tartrazine 0.02kg.

[0030] The cooked oil used is obtained from salad oil subjected to high temperature treatment at 230°C, cooled and soaked with chili powder.

[0031] The manufacturing method comprises the following steps:

[0032] (1) Wash the raw cowpea and salt it;

[0033] (2) Chop the salted cowpea with a vegetable cutter, then soak it in clean water for 8 hours to desalinate it, stir it 5 times during the soaking process, and control the concentration of the salt water after soaking to 6 degrees Baume;

[0034] (3) Dehydrating the desalted cowpea with a dehydrator;

[0035] (4) Put the dehydrated cowpea into a blender, add auxiliary materials salt, sugar, monosodium glutamate, ...

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PUM

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Abstract

The invention provides a pickled leaf mustard or cowpea. The pickled leaf mustard or cowpea is prepared from the following raw materials by weight: 145 to 155 parts of leaf mustard or cowpea, 0.3 to 0.4 part of salt, 2.9 to 3.1 parts of white sugar, 3.9 to 4.1 parts of monosodium glutamate, 0.29 to 0.31 part of disodium 5'-ribonucleotide, 2.9 to 3.1 parts of chicken paste, 14.5 to 15.5 parts of boiled oil, 5.5 to 6.5 parts of pepper, 0.13 to 0.17 part of sodium benzoate and 0.015 to 0.025 part of lemon yellow. The pickled leaf mustard or cowpea provided by the invention has the following characteristics: 1, salt content in the pickled leaf mustard or cowpea is lower than salt content in traditional products and can be eaten as leisure food; 2, the component of animal extract is added, so the pickled leaf mustard or cowpea has the feature of meat flavor; and 3, the pickled leaf mustard or cowpea has sour taste, so pickled leaf mustard or cowpea can whet the appetite and is tasty.

Description

technical field [0001] The invention relates to pickled mustard greens or cowpeas and a preparation method thereof. Background technique [0002] Traditional pickled mustard greens or cowpeas are generally taken out and eaten directly, but there are no related reports on pickled mustard greens or cowpeas eaten as leisure. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a pickled mustard greens or cowpea that can be eaten leisurely and a preparation method thereof. [0004] The technical solution adopted by the present invention to solve its technical problems is: [0005] The soaked mustard or cowpea of ​​the present invention is made of the following raw materials in parts by weight: 145-155 parts of mustard or cowpea, 0.3-0.4 part of salt, 2.9-3.1 parts of white sugar, 3.9-4.1 parts of monosodium glutamate, and 5'-flavored nucleosides 0.29-0.31 parts of disodium acid, 2.9-3.1 parts of chicken paste, 14.5-15.5...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L1/20A23L19/20A23L11/00
CPCA23L11/01A23L19/20
Inventor 佘洪林龙义荣薛孝源何洁
Owner HUNAN YUNLONG VEGETABLES
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