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Pickled vegetable prepared from leaf mustard and preparation method of pickled vegetable prepared from leaf mustard

A technology of mustard and big meat, which is applied in the direction of food ingredients as antioxidants, food ingredients as taste improvers, food ingredients as odor improvers, etc. It can solve the problems of high nitrite content, irregular preparation process, low brittleness and unpleasant taste, etc. problem, to achieve the effect of increasing flavor substances, preventing excessive multiplication of bacteria, and crisp taste

Inactive Publication Date: 2019-08-16
GUANGXI NORMAL UNIV FOR NATITIES +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There are many pickling methods for sauerkraut, but the traditional pickling method requires too long pickling time, and the resulting sauerkraut is dark in color, easy to soften, low in brittleness and unpalatable; and the irregular preparation process will lead to nitrite in the finished product High salt content, a health hazard

Method used

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  • Pickled vegetable prepared from leaf mustard and preparation method of pickled vegetable prepared from leaf mustard
  • Pickled vegetable prepared from leaf mustard and preparation method of pickled vegetable prepared from leaf mustard
  • Pickled vegetable prepared from leaf mustard and preparation method of pickled vegetable prepared from leaf mustard

Examples

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Comparison scheme
Effect test

Embodiment 1

[0025] A kind of preparation method of the sauerkraut taking big meat mustard as raw material, comprises the following steps:

[0026] (1) Vegetable selection: choose fresh, crisp and tender mustard greens with thick leaves, no pests and diseases, and cooked for 7 to 8 minutes as raw materials;

[0027] (2) Sun-dried vegetables: Dry them naturally for 8 hours to reduce the water content to 70-75%;

[0028] (3) Cleaning and trimming: Clean the fresh mustard greens, remove the soil and insect eggs on the surface of the leaves, remove the leaves with wormholes, bad spots and dead leaves, put them in an ultrasonic cleaner for cleaning, and set the ultrasonic power to 10 W / L, ultrasonic time 30 min, after cleaning, put it in the vegetable washing basket to drain the water; cleaning can reduce the contamination of bacteria in the pickling process, prevent the excessive reproduction of bacteria, affect the lactic acid fermentation, and give the finished sauerkraut to smell;

[0029...

Embodiment 2

[0036] A kind of preparation method of the sauerkraut taking big meat mustard as raw material, comprises the following steps:

[0037] (1) Vegetable selection: choose fresh, crisp and tender mustard greens with thick leaves, no pests and diseases, and cooked for 7 to 8 minutes as raw materials;

[0038] (2) Sun-dried vegetables: Treat in an oven at 60°C for 2 hours to reduce the water content to 70-75%;

[0039] (3) Cleaning and trimming: Clean the fresh mustard greens, remove the soil and insect eggs on the surface of the leaves, remove the leaves with wormholes, bad spots and dead leaves, put them in an ultrasonic cleaning machine for cleaning, and set the ultrasonic power to 5 W / L, ultrasonic time 10 min, after cleaning, put it in the vegetable washing basket to drain; cleaning can reduce the contamination of bacteria in the pickling process, prevent the excessive reproduction of bacteria, affect lactic acid fermentation, and bring peculiar smell;

[0040] (4) Blanching: ...

Embodiment 3

[0047] A kind of preparation method of the sauerkraut taking big meat mustard as raw material, comprises the following steps:

[0048] (1) Vegetable selection: choose fresh, crisp and tender mustard greens with thick leaves, no pests and diseases, and cooked for 7 to 8 minutes as raw materials;

[0049] (2) Sun-dried vegetables: Treat in an oven at 70°C for 1 hour to reduce the water content to 70-75%;

[0050] (3) Cleaning and trimming: Clean the fresh mustard greens, remove the soil and insect eggs on the surface of the leaves, and peel off the leaves with wormholes, bad spots and dead leaves, and then put them into an ultrasonic cleaning machine for cleaning. Set the ultrasonic power to 10 W / L, ultrasonic time 20 min, after cleaning, put it in the vegetable washing basket to drain the water; cleaning can reduce the contamination of bacteria in the pickling process, prevent the excessive reproduction of bacteria, affect lactic acid fermentation, and give the finished sauerkr...

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Abstract

The invention belongs to the technical field of food processing and discloses a pickled vegetable prepared from leaf mustard and a preparation method of the pickled vegetable prepared from leaf mustard. The preparation method includes vegetable selecting, vegetable drying in the sun, cleaning, finishing, blanching, pickling in jars, anaerobic fermentation and the like. In a fermentation process, rice flour water (prepared from 100 parts of water, 0.5-3 parts of glutinous rice flour and 0-1 parts of polished round-grained rice flour) is added for synergistic fermentation, and accordingly leaf mustard tissue hardness can be enhanced, and crispness of pickled vegetable products is effectively kept. By covering with reed leaves in a preparation process, delicate aroma, sourness and crispness can be promoted, and generation of nitrites can be effectively inhibited. The manufacturing method of the pickled vegetable is simple, the nitrite content of the pickled vegetable product is evidentlylower than a standard content stipulated in GB 2714-2015 National Food Safety Standards for Pickles, and the pickled leaf mustard product is crisp, sour and pure in taste.

Description

technical field [0001] The invention belongs to the technical field of food processing, and specifically discloses a sauerkraut with mustard greens as a raw material and a preparation method thereof. Background technique [0002] Mustard greens are rich in vitamin A, vitamin B, and vitamin D. They also contain a large amount of ascorbic acid, which participates in the important oxidation-reduction process of the body and can increase the oxygen content in the brain. Eating more mustard greens can refresh the mind and relieve fatigue. Mustard also has the function of detoxification and swelling, can resist infection and prevent the occurrence of diseases, inhibit the toxicity of bacterial toxins, promote wound healing, and can be used to assist in the treatment of infectious diseases. Because the mustard tissue is relatively thick and hard, it contains carotene and a large amount of dietary fiber, so it has the effect of improving eyesight and widening the intestines. It can ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L5/20A23L5/30A23L29/00
CPCA23L19/20A23L5/20A23L5/21A23L5/32A23L29/00A23V2002/00A23V2200/02A23V2200/14A23V2200/15A23V2300/24A23V2300/48
Inventor 陈永农万廷谭义秋莫国欢徐丽李方方郑欣林常旭
Owner GUANGXI NORMAL UNIV FOR NATITIES
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