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Pickling processing method for winter pickled vegetable potherb mustard

A processing method and the technology of potherb mustard, applied in the fields of climate change adaptation, food ingredients as taste improvers, food science, etc., can solve problems such as no control standards, repeated taste changes, and hygienic indicators out of control, so as to improve production efficiency and taste. Delicious and delicious, the effect of stable quality

Inactive Publication Date: 2016-07-06
ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the existing potherb mustard pickle pickling processing method has simple equipment, rough process, chaotic management, long time consumption and no control standard
As a result, there are various products on the market with repeated tastes, unstable quality, and hygienic indicators are out of control.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1: Ningbo mustard jar pickles. In winter, pickled mustard pickles from Yinzhou Qiujie are processed and pickled to form mustard pickles. It is a traditional specialty product in Ningbo. Favored by diners, it has been a habit of planting and eating for more than a hundred years. However, most of the potherb mustard in this area has a special spicy smell. If it is not processed properly, it will turn yellow and become soft, and the taste is not good. In the period of self-sufficient small-scale peasant economy, the phenomenon of "last year mustard greens are delicious, but this year's is not good", "San Zhang's is delicious, but Li Si's is not good" often occurs. With the development of the commodity economy, it has developed from sporadic planting and processing in rural areas to several relatively concentrated production areas and factories, and the products produced are sold well at home and abroad. The quality of production must be stable, and the speed of...

Embodiment 2

[0037] Embodiment 2: Ninghai winter bamboo shoots and pickles, in winter, select the fresh potherb mustard on both banks of Ninghai East Road Huchen Port, use the winter bamboo shoots along Huangtan Cha Road on Ninghai Road, process and form potherb mustard and winter bamboo shoots pickles, its processing method is the same as that of Example 1 The Ningbo mustard dishes are basically the same, so I won’t repeat them here.

[0038]The differences are as follows: 1) The sixth step is seasoning and marinating: take the potherb mustard out of the pickle tank, squeeze out the pickle marinade, cut it into 2 cm length, take 78%, and prefabricate it with winter bamboo shoots, peppers, sesame seeds, salt and sesame oil. 14% of seasoning and 8% of salted vegetables are stirred, sterilized by high temperature, then quality inspected, vacuum packed and stored at low temperature to obtain the finished product of Ninghai winter bamboo shoots and pickled vegetables. The potherb mustard water...

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Abstract

The invention discloses a pickling processing method for a winter pickled vegetable potherb mustard, and belongs to deep processing techniques of agriculture products. According to the pickling processing method, fresh and tender potherb mustard harvested in winter is treated by using processes such as air-drying, piling and yellowing, kneading, turning over, pressing pickling, seasoning and stewing, moreover different seasoning materials are adopted for different tastes of different places, production processes are innovated on the basis that the traditional flavor of the product is maintained, and the pickling processing method has the characteristics of being high in pickling speed, high in production efficiency, good in color, fragrance and taste, long in expiration date and stable in quality. The produced winter pickled vegetable potherb mustard is rich in nutrition, pleasant in color, mellow in fragrance, delicious in taste, sincere in quality and very popular with the public.

Description

technical field [0001] The invention relates to a method for making pickles, which belongs to the deep processing technology of agricultural products. Background technique [0002] Potherb mustard, also called potherb mustard, potherb mustard, also called spring not old, frost not old, is an annual herb, a variant of mustard greens, with deeply lobed leaves, shrunken edges, and bright yellow flowers. It is warm in nature, sweet and pungent in taste; enters the liver, stomach and kidney meridians. In "Bielu of Famous Doctors", there is a saying that mustard mustard "cures mainly kidney evil, sharpens nine orifices, clears eyes and ears, calms the middle, and warms the middle when taken for a long time". The 20 kinds of vegetables that the Japanese study anti-cancer are ranked according to the percentage of cancer inhibition. Among them, garlic is 15.5%, green onion is 16.3%, and potherb mustard is 29.8%, and the effect is stronger than garlic. [0003] Ningbo has fertile la...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L27/00A23L5/20
CPCA23V2002/00A23V2200/16A23V2250/1614Y02A40/90
Inventor 陶松垒洪涛陶钧炳滕一峰陈丽君
Owner ZHEJIANG UNIVERSITY OF SCIENCE AND TECHNOLOGY
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