Panax ginseng lamb chop low-salt, fragrant and crisp tuber mustard and preparation method thereof

Abstract

The present invention discloses a panax ginseng lamb chop low-salt, fragrant and crisp tuber mustard which is prepared from the following raw materials in parts by weight: 300-400 parts of fresh brassica juncea, 9-10 parts of lamb chops, 6-8 parts of gomphrena globosa, 2-3 parts of tomato lyophilized powder, 3-4 parts of petasites japonicus, 2-3 parts of rehmannia glutinosa, 1-2 parts of panax ginseng, 3-4 parts of malva crispa leaves, 12-20 parts of pickled peppers, 10-15 parts of shredded ginger, 10-15 parts of garlic slices and an appropriate amount of white vinegar, lactic acid, edible salt and water. The preparation method of the panax ginseng lamb chop low-salt, fragrant and crisp tuber mustard is as follows: firstly, fresh brassica juncea is soaked in white vinegar solution to conduct a crispness improving treatment, then lactic acid is inoculated in two rounds to achieve the fragrance improving and salt decreasing effects; special made lamb chop soup clear liquid and seasonings are added in the meantime of the second round of fermentation, which enables the product to be both good in taste and mouthfeel; the added gomphrena globosa has the effects of adjusting endocrine disorders, replenishing blood, and strengthening spleen and stomach; the added panax ginseng and other Chinese herbal medicines have the effects of reinforcing vital energy, restoring pulse and preventing rectal prolapse, and invigorating spleen and benefiting lungs.

Description

technical field [0001] The invention mainly relates to the field of food processing, in particular to low-salt crispy mustard with ginseng and mutton chops 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 object of the present in...

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