Peanut leaf mustard pickling method capable of reducing hypertension

Abstract

The invention relates to a peanut leaf mustard pickling method capable of reducing hypertension. The pickling method comprises the following steps: firstly cleaning main stems of leaf mustard, peeling off the outer skin, cutting the main stems into long strips, placing the long strips into Baijiu to be soaked, and pickling in a sealing manner; cooking peanuts and spices with water, then taking out the peanuts, remaining the cooking liquid, removing red seed coats of the peanuts, placing the red seed coats into the cooking liquid to prepare a spicy solution; enabling the peeled peanuts and the main stems of leaf mustard to be inoculated with mucor, and meanwhile adding aroma-producing yeast to naturally ferment; repeatedly squeezing the fermented leaf mustard, and pickling the squeezed leaf mustard in a compound seasoning; taking out the fermented peanuts, mixing the peanuts with the pickled leaf mustard uniformly, performing high temperature sterilization, and then bagging to obtain the finished product. The leaf mustard prepared by the pickling method is fresh, tasty, crisp, refreshing, rich in nutrition, free of mustard flavor and bitter taste, and low in nitrate content as preservatives and color enhancing agents are not added in the pickling process; the pickled leaf mustard is capable of reducing hypertension, and more suitable for being eaten together with rice or bread by the crowd with hyperlipaemia, hypertension and hyperglycemia.

Description

technical field [0001] The invention relates to a home-made pickled vegetable, in particular to a method for pickling the hypotensive peanut mustard. Background technique [0002] Mustard has been selected and cultivated by the Chinese people for a long time, and has cultivated mustard varieties such as roots, stems, leaves, shoots, buds, seeds, etc. Root mustard, also called mustard lumps, is used to pickle pickles. This is the well-known kohlrabi. Mustard is divided into big-leaf mustard and mosaic mustard, commonly known as potherb mustard, which can be made into moldy dried vegetables with endless aftertaste. Stem mustard, which is used to make mustard, is now famous at home and abroad. Mustard head is a variant of mustard. Root mustard, it has compact texture, less water, more dietary fiber, strong mustard flavor and bright bitter taste. Mustard head is root mustard, also known as kohlrabi, a cruciferous plant. The bottom, but its shape is a ball, and there is a long f...

AI Technical Summary

Problems solved by technology

[0002] Mustard has been selected and cultivated by the Chinese people for a long time, and has cultivated mustard varieties such as roots, stems, leaves, shoots, buds, seeds, etc. Root mustard, also called mustard lumps, is used to pickle pickles. This is the well-known kohlrabi. Mustard is divided into big-leaf mustard and mosaic mustard, commonly known as potherb mustard, which can be made into moldy dried vegetables with endless aftertaste. Stem mustard, which is used to make mustard, is now famous at home and abroad. Mustard head is a variant of mustard. Root mustard, it has compact texture, less water, more dietary fiber, strong mustard flavor and bright bitter taste. Mustard head is root mustard, also known as kohlrabi, a cruciferous plant. The bottom, but its shape is a ball, and there is a long fibrous root at the bottom, which looks like a radish and looks like a pimple, and it tastes spicy, so it is called spicy dish. The most common way to eat it is to pickle it with salt. Pickles are eaten, and some places make them into spicy dishes, spicy shreds, etc., which taste like mustard. Because mustard has a strong spicy and bitter taste, many consumers find it difficult to accept.