Making method of rehydrated seasoned dried leaf mustard

Abstract

The invention discloses a making method of rehydrated seasoned dried leaf mustard. The making method comprises the following steps: (1) selecting leaf mustard; (2) sorting and cleaning the selected leaf mustard; (3) cutting the cleaned leaf mustard into filaments, and drying the filaments in sunshine so as to obtain dried leaf mustard; (4) rehydrating the dried leaf mustard: weighing the dried leaf mustard, adding running water, wherein the weight ratio of the dried leaf mustard to the running water is 1:10, soaking the dried leaf mustard in the running water for 2-8 hours, and dehydrating the soaked dried leaf mustard; (5) seasoning the dehydrated dried leaf mustard: weighing the dried leaf mustard, adding seasonings, and uniformly mixing and stirring the weighed dried leaf mustard and the seasonings, wherein the seasonings comprise the following components in percentage by weight by using the weight of the dried leaf mustard as a standard: 0.3-1.0% of gourmet powder, 0.01-0.1% of mint oil, 0.2-0.3% of ascorbic acid, 1-2% of table salt, 0.005-0.01% of proteoglycan, 2% of peanut oil, 0.1-0.2% of white vinegar and 0.2-0.8% of pepper corn; (6) packaging the seasoned dried leaf mustard; (7) performing heat preservation: putting the packaged dried leaf mustard in steam of 45-55 DEG C for heat preservation for 4-6 hours; and (8) disinfecting the dried leaf mustard after heat preservation. According to the making method of the rehydrated seasoned dried leaf mustard made by the making method disclosed by the invention, nutrient components of the leaf mustard are furthest reserved; the made seasoned dried leaf mustard is convenient to eat, is sweet and fresh in mouth feel, is strong in hot taste, can stimulate appetite, invigorate spleens and enhance appetite, and is long in quality guarantee period.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing rehydrated seasoning dried mustard greens. Background technique [0002] Mustard is a cruciferous plant with rich nutritional value. Every 100 grams of edible part contains 1.9 mg of protein, 1.7 g of crude fiber, 60 mg of calcium, 51 mg of phosphorus, and 0.9 mg of iron, as well as special volatile substances. The taste is fragrant, the quality is sweet and crisp, and it is a delicacy such as cold salad, stir-fry, etc. [0003] According to the records of Compendium of Materia Medica, mustard has the functions of improving eyesight and benefiting nine orifices. Modern pharmacological research shows that mustard has the effect of lowering blood pressure and blood fat. Because their roots, stems, leaves and seeds can be used as medicine, they are called "medicine in the kitchen" and "medicine celery". Due to the high content of calcium and phosphor...

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to overcome the deficiencies of the prior art, to provide a method for making rehydrated seasoned mustard greens, which retains the nutritional components of mustard greens to the greatest extent, and the production of seasoned dried mustard greens is not affected by seasonality, and can avoid the traditional pickling process. The loss of nutrients and the pollution of desalination wastewater to the environment; the dried seasoning mustard is not easy to mildew and deterioration, easy to eat, sweet and fresh in taste and flavor, strong spicy, cool and refreshing, chewy, can appetizer and invigorate the spleen , enhance appetite, has a certain health care effect, low salt and low sugar, does not add any preservatives, and has a long shelf life

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