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Hot pickled mustard tubers with chrysanthemum flavor and preparation method thereof

A technology of pickled mustard and chrysanthemum, which is applied in the field of chrysanthemum-flavored pickled mustard and its preparation, can solve the problems of dark mustard, achieve moderate sweetness and acidity, make up for the lack of taste, and low cost

Inactive Publication Date: 2016-06-15
CHENGDU XINFAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In view of this, the object of the present invention is to provide a preparation method of chrysanthemum-flavored pickled mustard, which solves the problem of darkening of mustard after chrysanthemum and mustard are soaked together, and obtains a new sweet and sour pickle with chrysanthemum flavor. Pickled mustard, bright in color, no darkening phenomenon, moderate sweet and sour, suitable taste

Method used

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  • Hot pickled mustard tubers with chrysanthemum flavor and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Example 1 Preparation of chrysanthemum-flavored pickled mustard tuber

[0040] Follow the steps below, the process flow chart is as follows figure 1 Shown:

[0041] (1) Pretreatment of mustard tuber

[0042] Choose fresh mustard pickles that are medium in size, oval-shaped, neat and beautiful. Then peel off the old skin and tendons at the base of the mustard tuber, without damaging the bumps and vegetable ears, and clean it. Put the cleaned mustard tuber into 18% salt water for salting, and salting for about 3 months. A good piece of mustard tuber is 2-3cm in length, 1cm in width, and 0.2-0.3cm in thickness. The whole piece is uniform, and the salt is desalinated with water to reach 0 salinity, and the tuber must be pretreated;

[0043] (2) Preparation of soaking liquid

[0044] The soaking liquid is composed of the following components by weight: 1000g water, 200g white sugar, 8g dried chrysanthemum, 0.08g lemon yellow, 0.6g cyclamate, 0.7g calcium chloride; soak the dried ch...

Embodiment 2

[0047] Example 2 Preparation of chrysanthemum-flavored pickled mustard tuber

[0048] Follow the steps below:

[0049] (1) Pretreatment of mustard tuber

[0050] Choose fresh mustard pickles that are medium in size, oval-shaped, neat and beautiful. Then peel off the old skin and tendons at the base of the mustard tuber, without damaging the bumps and ears, and clean it. Put the cleaned mustard tuber into 15% salt water for salting, and salting for about 3 months. A good piece of mustard tuber is 2-3cm in length, 1cm in width, and 0.2-0.3cm in thickness. The whole piece is uniform, and the salt is desalinated with water to reach 0 salinity, and the tuber must be pretreated;

[0051] (2) Preparation of soaking liquid

[0052] The soaking solution consists of the following components by weight: 1000g water, 230g white sugar, 6g dried chrysanthemum, 0.1g lemon yellow, 0.5g sodium cyclamate, 0.9g calcium chloride; soak the dried chrysanthemum in water for 1 hour to soak, White sugar, lemo...

Embodiment 3

[0055] Example 3 Preparation of chrysanthemum-flavored pickled mustard tuber

[0056] Follow the steps below:

[0057] (1) Pretreatment of mustard tuber

[0058] Choose fresh mustard pickles that are medium in size, oval-shaped, neat and beautiful. Then peel off the old skin and tendons at the base of the mustard tuber, not to damage the bumps and vegetable ears, and wash it. Put the cleaned mustard tuber into 20% salt water for salting, and salting for about 2.5 months. A good piece of mustard tuber is 2-3cm in length, 1cm in width, and 0.2-0.3cm in thickness. The whole piece is uniform, and the salt is desalinated with water to reach 0 salinity, and the tuber must be pretreated;

[0059] (2) Preparation of soaking liquid

[0060] The soaking solution is composed of the following components by weight: 1000g water, 180g white sugar, 10g dried chrysanthemum, 0.1g lemon yellow, 0.5g sodium cyclamate, and 1g calcium chloride; soak the dried chrysanthemum in water for 2 hours, soak the wh...

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to hot pickled mustard tubers with chrysanthemum flavor and a preparation method. The hot pickled mustard tubers with the chrysanthemum flavor are prepared from raw materials in parts by weight as follows: 450-550 parts of tuber mustard, 180-230 parts of white granulated sugar, 6-10 parts of dried chrysanthemums, 0.05-0.1 parts of lemon yellow, 0.5-1 part of sodium cyclamate, 0.5-1 part of calcium chloride, 1.2-1.3 parts of glacial acetic acid, 1.2-1.3 parts of lactic acid, 2-3 parts of citric acid and 1,000 parts of water, wherein the tuber mustard is salted and then subjected to salt removing until the salinity is 0. The preparation method of the hot pickled mustard tubers with the chrysanthemum flavor comprises the step as follows: the raw materials are mixed and fermented for at least 20 days. According to the hot pickled mustard tubers with the chrysanthemum flavor, the formula is simple, the raw materials are easily available, the cost is low, the preparation method is simple to operate, industrial production is facilitated, the prepared hot pickled mustard tubers have the chrysanthemum flavor and bright color, avoid the darkening phenomenon and have moderate sweet and sour and an appropriate taste, and the problem that the hot pickled mustard tubers darken after the tuber mustard is pickled with the chrysanthemums is solved.

Description

Technical field [0001] The invention belongs to the technical field of food processing, and specifically relates to a chrysanthemum-flavored pickled mustard tuber and a preparation method thereof. Background technique [0002] Kimchi is a traditional Chinese fermented vegetable food. It is soaked and fermented with spices and other auxiliary materials in a certain concentration of salt solution. It is made by fermentation of lactic acid bacteria to make the acidity reach 0.3%-0.8%. In this process, lactic acid fermentation is the mainstay. At the same time, less yeast and acetic acid bacteria will carry out weaker alcohol fermentation and acetic acid fermentation to form a unique flavor. Pickled mustard is a salted vegetable pickled from the tuberous stem (green cabbage head) of tumorous mustard with a specific process. It is a semi-dry pickled product with slight lactic acid fermentation. Traditional mustard tuber is naturally fermented, using high salt content, high salt consu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L5/43
Inventor 王丹枫潘秀云黄晓萍
Owner CHENGDU XINFAN FOOD