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Preparation method of salted potherb mustard

A technology of potherb mustard and pickles, applied to bacteria used in food preparation, fresh-keeping of fruits and vegetables, food preservation, etc., can solve problems affecting health and achieve the effect of maintaining the original flavor

Inactive Publication Date: 2018-05-08
王彦平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, in order to prolong the shelf life in the preparation process of potherb mustard pickles, more preservatives and preservatives are added, but long-term consumption of preservatives and preservatives will affect health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0024] A kind of preparation method of potherb mustard pickle,

[0025] A. When harvesting, remove the roots directly and keep only the aboveground part;

[0026] B. Dehydration: Arrange the potherb mustard that has been harvested and removed the roots in a row in the field, and dry in the cold for 1-3 days to dehydrate until it wilts properly, so that it can maintain a complete plant shape when it is placed in the altar;

[0027] C. Cleaning and removal of impurities: Wash the dehydrated potherb mustard with clean water. It is cold in late autumn, you can add some hot water, but the water temperature should not exceed 35°C. It is best to use groundwater or tap water directly. Remove the yellow leaves when cleaning , weeds and other debris;

[0028] D. Install the altar: Install the altar immediately after cleaning. If the time is too long, the potherb mustard will absorb water and cause the plant to change its shape. Use a larger pickle jar with a water seal. Do not overfill...

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PUM

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Abstract

The invention discloses a preparation method of salted potherb mustard. The preparation method of the salted potherb mustard comprises the following production processes of carrying out harvesting, carrying out dehydration, carrying out washing, containing the washed potherb mustard in a jar, carrying out pickling, carrying out fermentation, carrying out packaging, and so on; and during daily storage and transportation processes, the temperature of the salted potherb mustard is kept at 35 DEG C or below. No preservatives or preservatives, except for salt and some seasonings, are added; and theshelf life of the salted potherb mustard can be up to 12 months.

Description

technical field [0001] The invention relates to a preparation method of potherb mustard pickles. Background technique [0002] In order to prolong the shelf life in the potherb mustard pickles preparation process at present, antiseptic, antistaling agent are added more, but antiseptic and antistaling agent eat for a long time and can affect health. Contents of the invention [0003] In order to solve the above-mentioned technical problems, the purpose of this invention is to provide a kind of preparation method of potherb mustard pickles, without adding Jehol preservatives and preservatives, and the shelf life is as long as 12 months. [0004] In order to solve the problems of the technologies described above, the present invention adopts the following technical solutions: [0005] A preparation method of potherb mustard pickles, comprising the steps of: [0006] A. Harvest [0007] When harvesting, the roots are directly removed, and only the above-ground part is kept;...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23B7/155
CPCA23B7/155A23L19/20A23V2400/11
Inventor 王彦平孟祥灵李永朱秋明李京成
Owner 王彦平