Method for preparing fermented mustard food

A production method and technology of mustard, which is applied in the field of food processing, can solve the problems of extensive production technology, high salt content, waste of water resources, etc., and achieve the effects of excellent quality, reducing nitrite content, and protecting the ecological environment

Inactive Publication Date: 2019-03-15
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the relatively extensive production process of the natural fermentation method, the products produced have obvious edible safety, and the high salt content, and the unfavorable factors such as the destructive effect of pickling salt water on the environment.
At present, mustard processing enterprises in Hunan, Sichuan and other places use high salt to pickle mustard, and the pickled mustard juice is directly discharged as waste liquid, and the later desalination and cleaning will also cause waste of water resources and pollute the environment

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Preparation of kimchi pickling solution: select red pepper and radish (weight ratio 1:1) that are fresh, moderately mature, dense and tender, free from mechanical damage and pests, and whose hygiene indicators meet the pollution-free requirements as raw materials, wash, Drain the surface water, add salt water with a mass concentration of 6%, the weight ratio of raw materials to salt water is 1:8, the salt water must immerse the raw materials, seal it, let it ferment naturally for 5 days, drain the radish and red pepper, and then get pickled cabbage Liquid preparation.

[0023] Take the dried mustard, wash it with clean water, drain the surface water, add 50% of the weight of the dry mustard pickle solution and 10% of salt, mix well, press tightly, seal, and ferment at room temperature for 14 days; sterilize at 70°C After 20 minutes, the fermented mustard food is obtained.

Embodiment 2

[0025] Preparation of kimchi pickling liquid: select fresh, moderately mature, dense and tender and crisp texture, no mechanical damage and pests, and red pepper and radish (weight ratio of 1:5) that meet the pollution-free requirements as raw materials, wash, Drain the surface water, add salt water with a mass concentration of 6%, the weight ratio of raw materials to salt water is 1:5, the salt water must immerse the raw materials, seal it, let it ferment naturally for 7 days, drain the radish and red thread pepper, and then get pickled cabbage Liquid preparation.

[0026] Take the dried mustard, wash it with clean water, drain the surface water, add 70% of the weight of the dry mustard pickle solution and 12% of salt, mix well, press tightly, seal, and ferment at room temperature for 30 days; sterilize at 85°C After 15 minutes, the fermented mustard food is obtained.

Embodiment 3

[0028] Preparation of kimchi pickling solution: select red pepper and radish (weight ratio 1:3) that are fresh, moderately mature, dense and tender, free from mechanical damage and pests, and whose hygiene indicators meet the requirements of pollution-free as raw materials, wash, Drain the surface water, add salt water with a mass concentration of 6%, the weight ratio of raw materials to salt water is 1:4, the salt water must immerse the raw materials, seal it, let it ferment naturally for 6 days, drain the radish and red thread pepper, and then get pickled cabbage Liquid preparation.

[0029] Take the dried mustard, wash it with clean water, drain the surface water, add 60% of the weight of the dry mustard pickle solution and 11% of salt, mix well, press tightly, seal, and ferment at room temperature for 20 days; sterilize at 78°C After 18 minutes, the fermented mustard food was obtained.

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Abstract

A method for preparing fermented mustard food is as below: washing dried mustard with water, draining the mustard, adding salt and a pickling liquid with lactic acid bacteria to a total of 1*10<6> CFU / mL and a salt content of 4% to 6% into the mustard, and conducting fully mixing, compacting, and sealed fermentation to obtain the fermented mustard food. The method uses the dried mustard as a raw material, realizes annual production, shortens fermentation time and improves the production efficiency; the addition of the pickling liquid can provide a large amount of probiotics, inhibit the growthof the microbes during the fermentation, reduce the nitrite content and improve the safety of the fermented mustard product; and the method can also produce the fermented mustard food with fermentedester flavors to improve the flavor quality of the mustard. The fermented mustard food produced by the invention has ester fragrance and hot and sour taste, rich dietary fiber and a large number of beneficial lactic acid bacteria, and has various functions of improving gastrointestinal functions, preventing constipation, inhibiting cholesterol absorption, lowering blood fat, and resisting aging.

Description

technical field [0001] The invention belongs to food processing, and relates to a method for making fermented mustard food, in particular to a process of making mustard by using dry mustard raw materials instead of fresh mustard raw materials, using pickled vegetable pickling liquid instead of pure strain culture liquid, and making fermented mustard greens. Method of fermented mustard food with aroma and hot and sour taste. Background technique [0002] Mustard (Brassica juncea coss.) is one of the most famous vegetable raw materials in my country's processed food. Mustard can be divided into leaf mustard, stem mustard and root mustard. The average protein content of leafy mustard is 1.47%, the average total amino acid content is 10.02mg / g, the average soluble sugar content is 2.57%, the average crude fiber content is 0.66%, and the average vitamin C content is 45.47mg / 100g. Because pickled mustard leaves have a special umami taste and aroma, which can promote the digestive...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20
CPCA23L19/20
Inventor 罗凤莲卿泉蒋立文
Owner HUNAN AGRICULTURAL UNIV
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