Green tea taste low-salt crisp pickled mustard tuber and preparation method thereof

A technology for green tea and mustard, applied in tea spices, food preparation, bacteria used in food preparation, etc., can solve the problems of high nitrite, long pickling time, waste of resources, etc., and achieve the effect of good taste and taste

Inactive Publication Date: 2015-09-16
合肥市韩林家庭农场有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Traditional mustard pickling adopts high-salt pickling method, which is prone to high nitrite and long pickling time and other unfavorable factors, and excessive salt consumption is also a waste of resources

Method used

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Examples

Experimental program
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Effect test

Embodiment

[0018] A green tea-flavored low-salt crispy pickled mustard is made from the following raw materials in parts by weight:

[0019] Fresh Vegetable Head 300, Chine Root Juice 6, Green Tea Powder 10, Pork Bone 6, Loofah 12, Poria Cocos 2, Amla Seed 1, Lotus Leaf 1, Fish Root 2, Lychee Shell 3, Clove Powder 20, Galangal Powder 7, Sesame Paste 5. Appropriate amount of white vinegar, appropriate amount of lactic acid bacteria, appropriate amount of salt, and appropriate amount of water.

[0020] The preparation method of described a kind of green tea flavor low-salt crispy pickled mustard, comprises the following steps:

[0021] (1) Mix Poria cocos, emblica, lotus leaf, yuxiang root, and lychee shell, and extract twice with water, and the amount of water extracted each time is 5 times that of the mixed material, to obtain a Chinese medicinal liquid;

[0022] (2) Mix Chine Root Juice, Pork Bone and Chinese Herbal Medicine into a pot, simmer for 30 minutes, filter to obtain a healthy...

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PUM

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Abstract

The present invention discloses a green tea taste low-salt crisp pickled mustard tuber, which is prepared from the following raw materials by weight: 300-400 parts of fresh tuber mustard, 6-7 parts of rhizoma imperatae juice, 10-15 parts of green tea powder, 6-8 parts of pig bone, 12-18 parts of luffa cylindrica, 2-3 parts of tuckahoe, 1-2 parts of phyllanthus emblica, 1-4 parts of lotus leaf, 2-3 parts of mentha rotundifolia root, 3-4 parts of lychee exocarp, 20-30 parts of clove powder, 7-10 parts of alpinia galanga powder, 5-8 parts of sesame paste, a proper amount of white vinegar, a proper amount of lactic acid bacteria, a proper amount of salt, and a proper amount of water. According to the green tea taste low-salt crisp pickled mustard tuber preparation method of the present invention, the fresh tuber mustard is placed into the white vinegar to soak to carry out crisp increase treatment, the lactic acid bacteria are inoculated in two rounds, the effects of flavor distilling and low salt are achieved, the specially-made green tea taste luffa cylindrical sauce and the seasoning are concurrently added during the second round of the fermentation so as to provide excellent taste, the added green tea powder has effects of aging resistance and refreshing, and the added tuckahoe, phyllanthus emblica and other Chinese herbs have effects of spleen strengthening, stomach regulating, mental tranquilization, nerve calming, digestion promoting and stomach invigorating.

Description

technical field [0001] The invention mainly relates to the field of food processing, in particular to a green tea-flavored low-salt crispy pickled mustard and a preparation method thereof. Background technique [0002] Traditional mustard pickling adopts high-salt pickling method, which is prone to produce high nitrite and long pickling time and other unfavorable factors, and excessive salt consumption is also a waste of resources. Lactic acid bacteria are the main strains in the pickling and fermentation process of pickled mustard. Its safety has been widely recognized, and the technology of artificially inoculating lactic acid bacteria to pickle vegetables is becoming more and more mature. The crispness of mustard mustard, inoculation of lactic acid bacteria in stages, and low-salt fermentation are carried out to meet people's requirements for crispness, fragrance, safety and health of mustard mustard. Contents of the invention [0003] The purpose of the present in...

Claims

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Application Information

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IPC IPC(8): A23L1/218A23L1/29A23L1/30A23F3/40
CPCA23F3/40A23V2002/00A23V2400/11A23V2200/302A23V2200/32
Inventor 韩兵瞿贤云阮玉权
Owner 合肥市韩林家庭农场有限公司
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