Making method of dried pickled vegetable with mustard leaves

Abstract

The present invention discloses a making method of dried pickled vegetable with mustard leaves. Fresh mustard leaves are cut into sections, and then mustard leaf sections are stirred with table salt; a layer of mustard leaf sections are sequentially stacked with a layer of bamboo splits, the stacked mustard leaf sections and bamboo splits are pickled for 8-12 days, and pickled mustard leaf sections are dehydrated to a water content of 15-22% to obtain dried pickled mustard leaf sections; and the dried pickled mustard leaf sections are stirred with soy sauce, and stir-fried in a pan with oil under the condition of 60 DEG C until the dried pickled mustard leaf sections give out fragrance to obtain the final dried pickled mustard leaf sections. Through pickling the mustard leaf sections together with the bamboo splits, the bitter and astringent taste of the mustard leaves can be substantially removed by the table salt and the separated bamboo oil in the pickling process, the remaining bitter and astringent taste becomes fragrance through stir-frying the dried pickled mustard leaf sections with the soy sauce and edible oil over a medium heat, making the mustard leaves which are difficult to eat become fragrant and tender dried pickled mustard leaf sections, turning waste into treasure, and increasing sources of raw materials for the production of dried pickled vegetables.

Description

technical field [0001] The invention relates to the preparation of dried plum vegetables, in particular to a method for preparing dried plum vegetables from mustard leaves. Background technique [0002] Dried plum vegetables are a traditional food in the Jiangnan area. They are mainly made of mustard greens, cabbage or potherb mustard, which are washed, pickled, dried, steamed, and then dried until they are almost dry. The vegetables can be preserved for a long time and eaten out of season. The invention patent application with the publication number CN1775082 discloses a method for making dried umeboshi with Artemisia annua. First, it is dehydrated and dried into dried Artemisia annua. After adding condiments, it is dehydrated and dried to obtain dried Artemisia prune. , the raw materials for making dried plums have been added. Mustard leaves are difficult to eat because of their bitter taste, so in the process of preparing mustard, only pickled mustard stems are selected ...

AI Technical Summary

Problems solved by technology

Mustard leaves are difficult to eat because of their bitter taste, so in the process of preparing mustard, only mustard tubers are selected to produce mustard, and mustard leaves are waste and need to be treated. At present, there is no development of comprehensive utilization of mustard