Method for pickling sour and sweet leaf mustards

Abstract

The invention relates to a method for pickling sour and sweet leaf mustards. The method comprises the following steps of: scraping to remove peel after cleaning heads of leaf mustards, cutting into long strips, putting in boiling water to immerse, putting in specially blended green plum liquid to immerse, inoculating lactobacillus lactis bacterium solution, fermenting at 35-38 DEG C for 3-4 days, sterilizing at 80-85 DEG C, continuously putting the long strip-shaped leaf mustards in the green plum liquid to immerse for 10-12 days, taking out the long strip-shaped leaf mustards, and sterilizing at high temperature. The apricot kernel leaf mustards prepared by the invention are sour, sweet, delicious, full-bodied in fragrance and abundant in nutrition and have the effects of tonifying liver, nourishing stomach and promoting the production of body fluid to relieve thirst; no any preservative and colour enhancing agent are added in the pickling process; the pickling antibacterial effect is higher; the pickling antibacterial effect can be kept for a long time without addition of a preservative; acid-base balance of human bodies can be adjusted; secretion and activation of human hormone are promoted; the effects of reducing fat and grease are obvious; and therefore, if being eaten frequently, the sour and sweet leaf mustards have excellent conditioning effects to human bodies.

Description

technical field [0001] The invention relates to a home-made pickled vegetable, in particular to a method for pickling sweet and sour 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 fibrous r...

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 flower-leaf 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 mustard, is now famous at home and abroad. Mustard head is a variant of mustard. Root mustard, it has a compact texture, less water, more dietary fiber, a strong mustard flavor and a glorious 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. At present, there is no sweet and sour appetizing mustard greens for consumers to eat