Mustard tuber composite diet-accompanying food and manufacture method thereof

Abstract

The invention provides a mustard tuber composite diet-accompanying food and a manufacture method thereof, and belongs to the field of food. A sugar-containing mustard tuber composite diet-accompanying food and a non-sugar-containing mustard tuber composite diet-accompanying food are made through sugar-containing or non-sugar-containing semi-fermentation from a raw material and ingredients at 3-10 DEG C. The raw material is a mustard tuber, and the ingredients include a taste and flavor improving agent and an antiseptic keeping mustard tubers crisp. The manufacture method comprises: performing semi-fermentation at a low temperature of 3-10 DEG C on the raw material and ingredients, and using different taste and flavor improving agents to obtain sugar-containing or non-sugar-containing mustard tuber composite diet-accompanying food. The composite diet-accompanying food has multiple tastes, smells and colors, is beneficial for individual selection of consumers or different zones, and can improve the consumption desire of a consumer. Air-permeability-poof proper-amount packing is designed for convenience during household, travel and picnic.

Description

Composite table food of mustard head and preparation method thereof technical field The invention relates to the field of vegetable processing and products, in particular to a compound table food of mustard head and a preparation method thereof. Background technique Mustard lump, also known as mustard head, jade root, mustard, manjing, Liaoning mustard and more than 10 names. Chinese name: mustard lump Latin scientific name: Brassica napiformis (Paill.&Bois) L.H.Bailey Classification: Brassicaceae Brassicaceae, Brassica family Trib.Brassiceae Hayek Brassica L, species: mustard lump. Originated in Europe, it is now cultivated in Europe, Asia and America, and distributed throughout the country. There are oval, oval, obovate, lanceolate, etc. The raw material of the present invention is selected from obovate varieties. Mustard greens are rich in vitamin A, B vitamins, vitamin C and vitamin D. The fibrous tissue contained in the mustard head is relatively thick, and ...

AI Technical Summary

Problems solved by technology

The mustard heads made by folk families have many disadvantages: the taste is too salty or the taste is monotonous due to long-term preservation; There are seasonal restrictions; it is not convenient for market circulation and portability

There is no commercial sale of mustard head semi-fermented products in the domestic food market