Preparation method of dried mustard leaves

A production method and a technology for dried mustard, which are applied in the fields of edible seed preservation, heating preservation of seeds, functions of food ingredients, etc., can solve the problems of the loss of nutrients in mustard, poor taste, easy occurrence of mildew, etc., and achieve a sweet taste and flavor. Fresh, easy to eat, strong spicy effect

Inactive Publication Date: 2018-03-06
桂林市安琪玫瑰农业发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Mustard has certain pharmacological and therapeutic value, and as a vegetable with nutritional value and health care, it is more and more popular among people, but the problem is the same as other vegetables, it is difficult to store for a long time
On the one hand, when the time is long, the water evaporates, the interior is hollow, and the taste is poor; on the other hand, it is prone to mildew and deterioration.
In addition, the traditional pickling process often causes the loss of nutrients in mustard and the pollution of desalination wastewater to the environment.

Method used

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Embodiment Construction

[0015] The principles and features of the present invention will be described below in conjunction with specific examples, which are only used to explain the present invention, and are not intended to limit the scope of the present invention.

[0016] A kind of preparation method of dried mustard, comprises the steps:

[0017] (1) select the mustard greens, clean them up, and remove the withered yellow leaves;

[0018] (2) Hot steaming: Steam the mustard greens over high heat to denature the enzymes and inhibit their activity; put the mustard greens on a cage, boil the water with high heat first, and then put it in the cage quickly, and switch to a slow fire after the steam comes out. Steam for another 10 minutes and then come out of the cage; after steaming, place it in a ventilated and shaded place to cool naturally, cool and dry the mustard greens for 4 hours before transferring to drying;

[0019] (3) Drying and dehydration: set up a stand in an open place, place the cool...

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PUM

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Abstract

The invention relates to a preparation method of dried mustard leaves. The preparation method comprises the following steps: (1) selecting mustard leaves, thoroughly cleaning the mustard leaves and removing withered and yellow vegetable leaves; (2) performing heating and steaming; (3) performing baking and sunning for dewatering; (4) performing dry sulphitation; (5) softening the mustard leaves after dry sulphitation in a jar for 5-7 days until the moisture content of the mustard leaves is kept balanced; and (6) packaging the mustard leaves with plastic complex film bags by vacuum sealing to ensure the product quality. The dried mustard leaves prepared by the preparation method are not liable to mildew and deteriorate, convenient to eat, sweet and fresh in mouthfeel and flavor, strong in sharp taste, low in salt and sugar contents and cool, refreshing and chewy, are capable of promoting appetite, strengthening the spleen and enhancing appetite and have certain health care effects and longer shelf life.

Description

technical field [0001] The invention relates to the field of agricultural product processing, in particular to a method for preparing dried mustard. Background technique [0002] Mustard has certain pharmacological and therapeutic value. As a vegetable with nutritional value and health care function, it is more and more popular among people. However, it has the same problem as other vegetables, and it is difficult to store for a long time. On the one hand, when the time is long, the water evaporates, the interior is hollow, and the taste is poor when eaten; on the other hand, it is prone to mildew and deterioration. In addition, the traditional pickling process often causes the loss of nutrients in mustard and the pollution of desalination wastewater to the environment. Therefore, it is of great practical significance to develop a mustard processing method that has a long storage time, does not destroy the nutritional value, and can also maintain its original flavor, good m...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L33/00A23B9/08A23B9/02A23B9/22
CPCA23B9/02A23B9/08A23B9/22A23L19/03A23L33/00A23V2002/00A23V2200/10A23V2200/30A23V2200/32A23V2250/1624Y02A40/90
Inventor 李绘荣
Owner 桂林市安琪玫瑰农业发展有限公司
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