Soy sauce braised preserved szechuan pickle and preparation method thereof

A technology of pickled mustard and fermented soybeans, which is applied in the field of mustard mustard and its preparation, can solve the problems of discoloration of mustard mustard and affect appetite, and achieve the effect of inhibiting growth

Inactive Publication Date: 2019-03-19
余姚市小曹娥镇北酱菜厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, during the pickling process, mustard mustard will inevitably change color, affecting appetite, and needs to be improved

Method used

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  • Soy sauce braised preserved szechuan pickle and preparation method thereof
  • Soy sauce braised preserved szechuan pickle and preparation method thereof

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preparation example Construction

[0043] A preparation method of tempeh mustard, comprising the steps of:

[0044] Step 1: weighing pickled mustard, edible salt, tempeh, vegetable oil, capsicum, flavoring agent, sour agent, capsanthin, disodium edetate, sodium erythorbate, garlic, ginger, onion according to parts by weight;

[0045] Step 2: Wash the pickled mustard, cut it into shreds, put it in the color-protecting agent solution, scald it, then remove it and rinse it with sodium thiosulfate solution, then remove it, rinse it with clean water, and drain it. The color-protecting agent includes zinc acetate And copper acetate, the weight ratio of described zinc acetate and copper acetate is 2: 1;

[0046] Step 3: Add edible salt, tempeh, vegetable oil, chili, flavoring agent, sour agent, capsanthin, garlic, ginger, onion to the mustard, put it in a jar and seal it with 5% salt water, and then pickle it at room temperature 30 days;

[0047] Step 4: Vacuum packaging, sterilization, heat preservation inspection ...

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PUM

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Abstract

The invention discloses soy sauce braised preserved szechuan pickle which contains the following components in parts by weight: 140-160 parts of preserved szechuan pickle, 8-10 parts of edible salt, 8-10 parts of fermented soya beans, 5-8 parts of vegetable oil, 3-5 parts of pepper, 3-5 parts of flavoring agent, 1-2 parts of acidulant, 0.5-1 part of capsanthin, 0.01-0.03 part of ethylene diamine tetraacetic acid, and 0.03-0.05 part of sodium erythorbate. The preparation method has the beneficial effects that the soy sauce braised preserved szechuan pickle is comparatively good in color and easy to arouse the appetite.

Description

technical field [0001] The invention relates to pickled mustard, in particular to fermented mustard and a preparation method thereof. Background technique [0002] Pickled mustard is a semi-dry non-fermented pickle, which is pickled with stem mustard as raw material, and is one of the famous Chinese specialties. Chinese mustard, French pickles and German sweet and sour cabbage are known as the world's three famous pickles. [0003] The Chinese patent with the publication number CN106262262A discloses a formula of low-salt pickled mustard and a processing technology thereof. The low-salt pickled mustard is mainly prepared from green cabbage, salt, lemon juice, sodium dehydroacetate, marinade and desalination liquid, wherein the marinade consists of salt, chili powder, pepper, fennel, dried chili, licorice, ginger powder, Ingredients such as monosodium glutamate, cloves, pear juice and water are prepared and boiled, and the desalination liquid is prepared by salt, water and ...

Claims

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Application Information

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IPC IPC(8): A23L19/20A23L5/41A23L5/43A23L5/20
CPCA23L5/27A23L5/41A23L5/43A23L19/20
Inventor 孟秋峰姚建才
Owner 余姚市小曹娥镇北酱菜厂
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