Almond leaf mustard pickling method capable of reducing hyperlipaemia, hypertension and hyperglycemia

Abstract

The invention relates to an almond leaf mustard pickling method capable of reducing hyperlipaemia, hypertension and hyperglycemia. The pickling method comprises the following steps: cleaning main stems of leaf mustard, peeling off the outer skin, and cutting the main stems into long strips; placing the long strips into wine to be soaked; uniformly spraying a layer of edible salt on the outer sides of the main stems of leaf mustard for pickling; roasting almonds, removing seed coats, boiling the soaked almonds and spices with water, taking out the boiled almonds, and soaking the boiled almonds in a mixed liquid of table vinegar and baking soda; enabling the main stems of leaf mustard to be inoculated with bifidobacterium species, meanwhile adding aroma-producing yeast to naturally ferment the main stems of leaf mustard, then squeezing the fermented leaf mustard, and pickling the squeezed leaf mustard with compound seasoning; finally uniformly mixing the almonds with the pickled leaf mustard, performing high temperature sterilization, and bagging the sterilized leaf mustard to obtain the finished product. The almond leaf mustard prepared by the pickling method is crisp in mouth feeling, sour and hot to help appetite, rich in nutrition, short in pickling time, capable of reducing hyperlipaemia, hypertension and hyperglycemia, more suitable for being eaten together with rice or bread by the crowd with hyperlipaemia, hypertension and hyperglycemia, remarkable in antibacterial effect, and capable of being preserved for a long time without addition of preservatives.

Description

technical field [0001] The invention relates to a home-made pickled vegetable, in particular to a method for pickling Jiangsangao almond 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 fibro...

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. Pickled vegetables are eaten, and some places make them into spicy dishes, spicy shreds, etc. The mustard greens produced on the market are all used as appetizers for consumers to eat, and do not have health care and therapeutic effects