Method for preparing pickled tender shoots of mulberry twigs

Abstract

The invention belongs to the technical field of food processing and particularly relates to a method for preparing pickled tender shoots of mulberry twigs. The method includes: picking the tender shoots of the mulberry twigs, cleaning, keeping crispness, spreading for airing, and marinating in brine, wherein brine concentration is not lower than 3%. By the method for preparing the pickled tender shoots of the mulberry twigs, sugar, proteins, celluloses, vitamins, mineral substances and bioactive substances in pickled tender shoots of the mulberry twigs can be completely absorbed and used by human bodies; by preservation of the tender shoots of the mulberry twigs under the preservative action of added salt and spices and lactic acid generated in fermentation, low salt consumption, recyclability of prepared brine, low production cost, low energy consumption and freeness of environmental pollution are realized; in addition, the proteins in the tender shoots of the mulberry twigs are gradually decomposed into amino acids under actions of microorganisms and proteases during pickling to generate unique aroma which covers an original bitter and astringent taste; moreover, by pickling of the tender shoots of the mulberry twigs under the condition of low-salt concentration, nutrient damages are avoided.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of mulberry twig pickles. Background technique [0002] Making kimchi with vegetables has a long history in our country, and has produced famous and special products with different flavors. Its fresh color, delicious taste, crisp and tender are excellent condiments and appetizers. my country is the country where mulberry trees are planted the most. They are mainly distributed in the three major river basins of the Yangtze River, the Yellow River and the Pearl River. They are important and characteristic economic crops. The young shoots of mulberry branches are rich in sugar, protein, cellulose, vitamins, minerals and biologically active substances. The annual production of mulberry shoots is 300-500kg. Utilizing the edible and medicinal properties of mulberry shoots, mulberry bud tea and mulberry leaf dehydrated vegetables have been deve...

AI Technical Summary

Problems solved by technology

[0006] ①The water and cellulose content of the mulberry bud tip is high, and it is difficult to rehydrate after dehydration, losing the original color, crisp and tender flavor of the mulberry bud tip

[0008] ③The natural bitterness and green taste of mulberry buds cannot be removed

[0012] ①The consumption of mulberry bud tea is brewed into tea soup with boiling water. Only a small amount of nutrients in the mulberry buds enter the tea soup. The slag is dumped, causing a great waste of resources

[0013] ②The production site and equipment requirements of mulberry bud tea are relatively high, and the production cost is relatively high

[0014] ③The natural bitterness and green taste of mulberry buds cannot be removed