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Honeysuckle flower flavor pickled mustard tuber and preparation method thereof

A technology of honeysuckle and pickled mustard, which can be used in food ingredients as odor improvers, climate change adaptation, food science, etc. It can solve the problems of dark pickled mustard and achieve the effect of moderate sweetness and acidity, low cost and easy availability of raw materials

Inactive Publication Date: 2017-11-07
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 honeysuckle-flavored pickled mustard, which solves the problem of darkening of mustard after honeysuckle and mustard are soaked together, and obtains a new type of honeysuckle-flavored sweet and sour pickled mustard. Pickled mustard, bright color, no dark phenomenon, moderate sweetness and acidity, suitable taste

Method used

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  • Honeysuckle flower flavor pickled mustard tuber and preparation method thereof
  • Honeysuckle flower flavor pickled mustard tuber and preparation method thereof
  • Honeysuckle flower flavor pickled mustard tuber and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] According to the following steps, the process flow chart is as follows figure 1 Shown:

[0041] (1) Pretreatment of pickled mustard

[0042] Choose fresh pickled mustard that is moderate in size, oval in shape, neat and beautiful. Then peel off the old skin and tendons at the base of mustard mustard. Do not damage the protrusions and ears of the mustard. Good mustard mustard is cut into 2-3cm in length, 1cm in width, and 0.2-0.3cm in thickness. It is uniform in flakes as a whole, and desalted with clean water until the salinity is 0, and the mustard mustard is pretreated;

[0043] (2) Preparation of soaking solution

[0044] The soaking solution is composed of the following components in parts by weight: 1000g of water, 200g of white granulated sugar, 15g of dried honeysuckle, 0.08g of lemon yellow, 0.6g of cyclamate, and 0.7g of calcium chloride; White sugar, tartrazine, cyclamate and calcium chloride are dissolved in water, and then soaked dried honeysuckle is add...

Embodiment 2

[0048] Follow the steps below:

[0049] (1) Pretreatment of pickled mustard

[0050] Choose fresh pickled mustard that is moderate in size, oval in shape, neat and beautiful. Then peel off the old skin and old tendons at the base of mustard mustard, and do not damage the protrusions and ears of the mustard. Good mustard mustard is cut into 2-3cm in length, 1cm in width, and 0.2-0.3cm in thickness. It is uniform in flakes as a whole, and desalted with clean water until the salinity is 0, and the mustard mustard is pretreated;

[0051] (2) Preparation of soaking solution

[0052] The soaking solution is composed of the following components in parts by weight: 1000g of water, 230g of white sugar, 6g of dried honeysuckle, 0.1g of lemon yellow, 0.5g of cyclamate, and 0.9g of calcium chloride; White sugar, tartrazine, cyclamate and calcium chloride are dissolved in water, and then soaked dried honeysuckle is added to obtain the soaking solution;

[0053] (3) mustard mustard ferm...

Embodiment 3

[0056] Follow the steps below:

[0057] (1) Pretreatment of pickled mustard

[0058] Choose fresh pickled mustard that is moderate in size, oval in shape, neat and beautiful. Then peel off the old skin and tendons at the base of mustard mustard, do not damage the protrusions and ears of the mustard, clean it, put the cleaned mustard in salt water with a mass fraction of 20%, and salt it for about 2.5 months. Good mustard mustard is cut into 2-3cm in length, 1cm in width, and 0.2-0.3cm in thickness. It is uniform in flakes as a whole, and desalted with clean water until the salinity is 0, and the mustard mustard is pretreated;

[0059] (2) Preparation of soaking solution

[0060] The soaking solution is composed of the following components in parts by weight: 1000g of water, 180g of white granulated sugar, 18g of dried honeysuckle, 0.1g of lemon yellow, 0.5g of cyclamate, and 1g of calcium chloride; soak the dried honeysuckle in water for 2 hours, and soak the white Dissolve...

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Abstract

The invention belongs to the technical field of food processing, and specifically relates to a honeysuckle flower flavor pickled mustard tuber and a preparation method thereof. The honeysuckle flower flavor pickled mustard tuber is prepared from the following raw materials in parts by weight: 450 to 550 parts of pickled mustard tuber, 180 to 230 parts of white granulated sugar, 5 to 20 parts of dry honeysuckle flower, 0.05 to 0.1 part of lemon yellow, 0.5 to 1 part of sodium cyclamate, 0.5 to 1 part of calcium chloride, 1.2 to 1.3 parts of glacial acetic acid, 1.2 to 1.3 parts of lactic acid, 2 to 3 parts of critic acid, and 1000 parts of water. The salinity of the pickled mustard tuber is zero after salting. The preparation method comprises steps of mixing all raw materials and carrying out fermentation for at least 20 days. The formula is simple, the raw materials are easily available, the cost is low, the operation is simple, and industrial production is easy. The obtained pickled mustard tuber has a fragrance of honeysuckle flower, the color is bright, the taste is proper, and the problem that the pickled mustard tuber becomes dark after honeysuckle flower and pickled mustard tuber are mixed is solved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to honeysuckle-flavored pickled mustard and a preparation method thereof. Background technique [0002] Kimchi is a traditional fermented vegetable food in China. It is made by adding spices and other auxiliary materials to a certain concentration of salt solution for soaking and fermentation. During this process, lactic acid fermentation is the main method, while less yeast and acetic acid bacteria will also carry out weak alcoholic fermentation and acetic acid fermentation, forming a unique flavor. Mustard mustard is a salt-pickled vegetable made from the tumor stem (green vegetable head) of the mustard mustard through a specific process. It is a semi-dry pickled product with slight lactic acid fermentation. Traditional mustard is naturally fermented, with high salt addition, high salt usage, high nitrite content and low acidity in the fermentation process, wh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
CPCA23V2002/00A23V2200/15Y02A40/90
Inventor 谢成军秦雪莲
Owner CHENGDU XINFAN FOOD