Development of nutritious preserved radish leaf pickle
A technology of radish leaves and pickled mustard, which is applied in food preparation, application, food science, etc., can solve problems such as single taste, unseen mustard mustard products, and unbalanced nutrition, so as to achieve rich nutrition, reduce the probability of microbial contamination and nitrite The effect of content
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[0018] Implementation example 1:
[0019] (1) Main ingredients pickled
[0020] Arrange the cleaned fresh radish leaves neatly layer by layer, sprinkle salt layer by layer, add 10% edible salt in total, and marinate with pressure stones at room temperature for 28 days;
[0021] (2) The main ingredients are blanched
[0022] Pour out the water after marinating, squeeze out the remaining water in the radish leaves, heat the radish leaves with steam for 20 minutes, after the blanching, cool the radish leaves to room temperature naturally and cut them into approximately 1cm long pieces;
[0023] (3) Ingredients and processing
[0024] A. Clean the enoki mushroom, soak the fungus, cut the enoki mushroom into 3~4cm long sections, and cut the fungus into 0.5cm wide silk;
[0025] B. Sunflower seed kernels are fried until cooked and vacuum packed;
[0026] (4) Sterilization
[0027] Mix (2) and (3) A according to a mass ratio of 5:1, add ginger, garlic, chili, monosodium glutamate, soy sauce, sesam...
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