Pickling method for minnow mustard leaf

Abstract

The invention relates to a pickling method for minnow mustard leaf. The method comprises the following steps: cleaning mustard leaf head and scraping cortex; cutting the mustard leaf head into strips; putting the mustard leaf head in liquor for soaking; putting the mustard leaf head in a pickling jar; adding fresh leaves of a moringa tree; adding Chinese sauerkraut water for sealing pickling; removing fish scales and guts of minnow; removing head parts; adding compound condiment for pickling after cleaning the minnow; placing the minnow in hot wind for natural wind drying after frying the pickled minnow for 3-5 minutes; boiling marinade water; placing the air-dried minnow for marinating; placing the pickled mustard leaf, the fresh leaves of the moringa tree and the marinating minnow in separated layers in the pickling jar; conducting sealing fermentation for 15 days. The mustard leaf prepared from the pickling method is crisp and appetizing; the minnow is fresh, fragrant, soft, and free from stink odor; the pickled minnow mustard leaf is rich in nutrition, calcium and lactic acid bacteria, can nurse intestines and stomach of children and old person, has calcium tonifying efficiency after consumption by old person, can prevent osteoporosis, and has favorable calcium supplement efficiency after being eaten by children.

Description

technical field [0001] The invention relates to a kind of home-made pickled vegetables, in particular to a method for pickling small fish 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 fibr...

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, it is difficult for many consumers to accept. Hairy fish grows in Small fish in freshwater lakes are generally made into spicy pickled fish in the market due to their fishy smell, which is not suitable for children and the elderly