Pickling technology of fresh and fragrant leaf mustard

A mustard and process technology, applied in the fields of food preparation, application, food science, etc., can solve the problems of reducing consumers' desire to buy and appetite, lack of aroma and umami, and achieve the improvement of fresh aroma, full aroma and umami, Crispy and moderate taste

Inactive Publication Date: 2015-10-28
襄汾县赵康东阳酿造食品厂
View PDF5 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Pickled mustard is the most common vegetable in rural areas. Because of its large planting area, high yield, cheap price and delicious taste, it is the first choice for people to pickle in rural areas. However, some pickled mustards currently on the market have no fragrance. and umami, only the mustard mustard's numb and salty taste, which greatly reduces consumers' desire to buy and appetite

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A pickling process for fragrant mustard greens, including the following steps

[0020] (1) Dehydration: Remove the roots of fresh mustard greens, wash them, expose them to the sun to evaporate the washing residue and the mustard skins, then pickle the mustard greens after exposure, and then pickle a layer of mustard greens in a jar. 7 days; the mass ratio of mustard to salt is 100:34;

[0021] (2) Pickling: Put the mustard greens dehydrated in step (1) into the vat once, pour out the marinated water in the vat. After washing the vat, place it in another vat with a layer of mustard green and one layer of salt. The mass ratio of mustard greens to salt is 100:20; then the seasoning water and soy sauce are mixed according to the mass ratio of 30:1, and then added to the tank, the amount is subject to just submerging the mustard greens; marinate for 14 days;

[0022] The seasoning water is made by boiling pepper, star anise, fennel and water according to the mass ratio of 1:0.5:0....

Embodiment 2

[0029] A pickling process for fragrant mustard greens, including the following steps

[0030] (1) Dehydration: Remove the roots of fresh mustard greens, wash them, expose them to the sun to evaporate the washing residue and the mustard skins, then pickle the mustard greens after exposure, and then pickle a layer of mustard greens in a jar. 10 days; the mass ratio of mustard to salt is 100:32;

[0031] (2) Pickling: Put the mustard greens dehydrated in step (1) into the vat once, pour out the marinated water in the vat. After washing the vat, place it in another vat with a layer of mustard green and one layer of salt. The mass ratio of mustard greens to salt is 100:20; then, the seasoning water and soy sauce are mixed according to the mass ratio of 30:1.5, and then added to the tank, the amount is subject to just submerging the mustard greens; marinate for 12 days;

[0032] The seasoning water is made by boiling pepper, star anise, fennel and water according to the mass ratio of 1:0....

Embodiment 3

[0039] A pickling process for fragrant mustard greens, including the following steps

[0040] (1) Dehydration: Remove the roots of fresh mustard greens, wash them, expose them to the sun to evaporate the washing residue and the mustard skins, then pickle the mustard greens after exposure, and then pickle a layer of mustard greens in a jar. 8 days; the mass ratio of mustard to salt is 100:30;

[0041] (2) Pickling: Put the mustard greens dehydrated in step (1) into the vat once, pour out the marinated water in the vat. After washing the vat, place it in another vat with a layer of mustard green and one layer of salt. The mass ratio of mustard greens to salt is 100:20; then the seasoning water and soy sauce are mixed according to the mass ratio of 30:2, and then added to the tank, the amount is subject to just submerging the mustard greens; marinate for 15 days;

[0042] The seasoning water is made by boiling pepper, star anise, fennel and water according to the mass ratio of 1:0.5:0....

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention belongs to the technical field of foods, particularly relates to a pickling technology of fresh and fragrant leaf mustard, and aims to solve the problem that in the prior art, the pickled leaf mustard does not have fragrance or fresh taste. The pickling technology of the fresh and fragrant leaf mustard comprises the following steps: cleaning fresh leaf mustard, drying the cleaned leaf mustard in sunshine, and performing first pickling to remove water and spicy flavor; putting the dehydrated leaf mustard in another vat, and then newly piling the leaf mustard in the quality ratio of the leaf mustard to salt being 100:20; then, pouring seasoning water and soy sauce for pickling; putting the pickled leaf mustard in another vat, pouring out the water, dissolving the salt at the bottom of the vat with cold boiled water, putting the leaf mustard in the vat, adding cold boiled water to enable the vat to be filled, and pickling the leaf mustard for 60 days; in the pickling process, opening the cap of the vat at day, and putting the vat in sunshine for being exposed to the sunshine; sealing the cap of the vat at night; then, putting the leaf mustard in another vat for the third time, and performing the operation of putting the leaf mustard in another vat every 10 days, wherein the time of putting the leaf mustard in another vat is 10-14, so that the fresh and fragrant leaf mustard is obtained.

Description

Technical field [0001] The invention belongs to the field of food technology, and specifically relates to a pickling process of fresh fragrant mustard. Background technique [0002] Pickles, pickles and kimchi are the most commonly used convenience foods in common people’s family life. They are very popular with people because of their fragrant, beautiful, affordable and nutritious. The manufacturing of pickles has a profound history in our country, dating back more than 3000 years. In the previous Zhou Dynasty, there was a record of pickling pickles. Later, through the long-term hard practice of the predecessors, they accumulated rich production experience. Especially in the new China after the liberation, science and technology continued to advance and many The new technology of pickling pickles makes pickled products more colorful and unique. [0003] Pickled mustard is the most common vegetable in rural areas. Because of its large planting area, high yield, low price, and deli...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/212A23L19/20A23L19/00
Inventor 尚思明
Owner 襄汾县赵康东阳酿造食品厂
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap