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A kind of sour mustard food and preparation method thereof

A technology of mustard and food, which is applied in the direction of bacteria, food ingredients, and the functions of food ingredients used in food preparation, can solve the problem of single taste of nutrients, achieve rich nutrition, low nitrate content, and reduce peroxide value Effect

Active Publication Date: 2021-03-05
海南鸿大海实业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of this, the present invention provides a preparation method of sour mustard food, which solves the quality preservation problems of the sour mustard food in the prior art, such as the single nutritional component and the mouthfeel caused by adding animal protein and oil.

Method used

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  • A kind of sour mustard food and preparation method thereof
  • A kind of sour mustard food and preparation method thereof
  • A kind of sour mustard food and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] like figure 1 , a preparation method of sour mustard food, comprising the following steps:

[0022] S101 Mustard pretreatment: After cleaning the stems of the mustard, drying and dehydrating for the first time in the sun to make the moisture content 70%, diced for later use;

[0023] S102 Fermentation of mustard greens: Add saline twice the weight to the diced mustard stalks, the mass concentration of the saline is 3%, and then insert the direct-injection lactic acid bacteria solution according to the ratio of 0.2% of the total weight of the diced mustard stalks and the salt water, the lactic acid bacteria solution Strain density is 1ⅹ10 6 cfu / ml, fermented at 20°C for 3 days, and the solution after removing the diced mustard stalks was fermented brine;

[0024] S103 secondary dehydration: place the diced mustard stalks taken out at a temperature of 80° C. for a second time for 40 hours to obtain diced mustard stalks with a water content of 20%;

[0025] S104 Rice Mi...

Embodiment 2

[0028] A preparation method of sour mustard food, comprising the following steps:

[0029] S101 mustard greens pretreatment: after cleaning the stems of the mustard greens, drying and dehydrating for the first time in the sun to make the water content 60%, dicing for later use;

[0030] S102 Fermentation of mustard greens: Add saline twice the weight to the diced mustard stalks, the mass concentration of the saline is 4%, and then insert the direct-injection lactic acid bacteria solution according to the ratio of 0.1% of the total weight of the diced mustard stalks and the salt water, the lactic acid bacteria solution Strain density is 1ⅹ10 6 cfu / ml, fermented at 30°C for 3 days, and the solution after removing the diced mustard stalks was fermented brine;

[0031] S103 secondary dehydration: place the diced mustard stalks taken out at a temperature of 70° C. for a second time for 50 hours to obtain diced mustard stalks with a water content of 10%;

[0032] S104 Rice Milk Fe...

Embodiment 3

[0035] A preparation method of sour mustard food, comprising the following steps:

[0036] S101 mustard greens pretreatment: after cleaning the stems of the mustard greens, drying and dehydrating for the first time under the sun to make the water content 50%, dicing for later use;

[0037] S102 Fermentation of mustard greens: Add saline twice its weight to the diced mustard stalks, the mass concentration of the saline is 6%, and then insert the direct-injection lactic acid bacteria solution according to the ratio of 0.3% of the total weight of the diced mustard stalks and the salt water, and the lactic acid bacteria solution Strain density is 1ⅹ10 6 cfu / ml, fermented at 40°C for 2 days, and the solution after removing the diced mustard stalks was fermented brine;

[0038] S103 secondary dehydration: place the diced mustard stalks taken out at a temperature of 70° C. for 50 hours for secondary drying to obtain diced mustard stalks with a water content of 20%;

[0039] S104 Ri...

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Abstract

The invention discloses a preparation method of sour mustard food, which comprises the steps of mustard pretreatment, mustard fermentation, secondary dehydration, rice milk fermentation and food molding, wherein the secondary dehydration is placing mustard stalks at a temperature of 70-80°C The next secondary drying is 40-50 hours to obtain diced sour mustard stalks with a moisture content of 10-20%; rice milk is fermented into washed rice, which is added to 2-3 times the weight of fermented brine, at 30-40 °C Fermentation under conditions for 15-18 hours, poured into a wet grinder to grind fermented rice milk; food molding: according to the mass percentage, pour 52-60% fermented rice milk into the container, add 30-40% sour mustard stalks, 6-9% dried fish diced and 1-3% peanut oil, stirred evenly, steamed, cut into cubes, packaged, sterilized to obtain sour mustard food. The sour mustard food prepared by the method of the invention effectively retains the nutritional and functional components of mustard, has the typical flavor of fermented food, has low nitrate content, crisp and fragrant taste, sour and delicate, rich in nutrition, and can prolong the life without adding food additives. its shelf life.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a sour mustard food and a preparation method thereof. Background technique [0002] Mustard greens (Brassica juncea Coss.) is a herbaceous plant of the genus Brassica in the family Brassicaceae, commonly known as cabbage and green vegetables. Because mustard has the effects of removing heat, resisting rheumatism, benefiting the five internal organs, nourishing the sun, and promoting blood circulation, it is widely popularized and eaten by people. However, because mustard is bitter and tastes bad when eaten directly, some people use special seasonings and salt. Fresh mustard is pickled to make sour mustard. Under the action of biological fermentation, the sugar of raw mustard is decomposed to produce lactic acid, amino acid and other organic acids and esters. In addition, sour mustard is also rich in dietary fiber and a large amount of vitamin C. These substances are easily absorbe...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L19/20A23L33/00
CPCA23L19/20A23L33/00A23V2002/00A23V2400/11A23V2200/30
Inventor 曾令群
Owner 海南鸿大海实业有限公司
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