Flavored hot pickled mustard tubers and preparation method thereof

A technology of mustard and flavor, applied in the field of flavored mustard and its preparation, can solve the problems of low crispness of mustard, lack of inherent fragrance of green mustard, poor taste, etc., and achieve the effects of crisp taste, improved flavor of mustard, and improved commerciality

Inactive Publication Date: 2020-04-07
宁波绿航农业科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the salt dehydration process, the dehydrated water remains in the pond, and the green cabbage heads are soaked. Due to the long dehydration time, the green cabbage heads soaked for a long time will become soft, so the mustard greens produced by salt dehydration are less crisp and taste better. Poor, and lacks the inherent fragrance of green cabbage

Method used

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  • Flavored hot pickled mustard tubers and preparation method thereof
  • Flavored hot pickled mustard tubers and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The flavored pickled mustard of this embodiment comprises the following raw materials by weight: 100 parts of green cabbage head, 80 parts of soaking liquid, 0.05 part of phytic acid, 0.1 part of sodium erythorbate, 0.1 part of disodium stannous citrate, 0.02 part of citric acid, lactic acid bacteria 2 parts, 0.1 part of sodium alginate, 3 parts of protease, 2 parts of table salt;

[0032] Among them, the soaking solution is made of the following raw materials in parts by weight: 2 parts of alpine red pepper, 3 parts of garlic, 2 parts of star anise, 1 part of cumin, 2 parts of cinnamon, 2 parts of Chinese prickly ash, 1 part of pepper, 2 parts of green onion, 3 parts of white wine 1.2 parts of ginger slices, 1 part of lemon slices, 1 part of chili powder, and 1 part of monosodium glutamate; Put white wine, ginger slices, and lemon slices in a boiling kettle, add purified water 5 times the weight of the raw materials in the boiling kettle, boil for 12 minutes, filter af...

Embodiment 2

[0045] The flavored pickled mustard of this example is made from the following raw materials in parts by weight: 150 parts of green cabbage heads, 120 parts of soaking liquid, 1 part of phytic acid, 0.3 parts of sodium erythorbate, 0.3 parts of disodium stannous citrate, 0.05 parts of citric acid, lactic acid bacteria 4 parts, 0.2 parts of sodium alginate, 6 parts of protease, 4 parts of table salt;

[0046]Among them, the soaking liquid is made of the following raw materials in parts by weight: 6 parts of alpine red pepper, 6 parts of garlic, 4 parts of star anise, 3 parts of cumin, 5 parts of cinnamon, 5 parts of Chinese prickly ash, 3 parts of pepper, 6 parts of green onion, 7 parts of white wine 3.5 parts of ginger slices, 4 parts of lemon slices, 3 parts of chili powder, and 2 parts of monosodium glutamate; Put white wine, ginger slices, and lemon slices in a boiling pot, add pure water 10 times the weight of the raw materials in the boiling pot, boil for 20 minutes, filt...

Embodiment 3

[0060] The flavored pickled mustard of this embodiment is made from the following raw materials in parts by weight: 125 parts of green cabbage heads, 100 parts of soaking liquid, 0.07 parts of phytic acid, 0.2 parts of sodium erythorbate, 0.2 parts of disodium stannous citrate, 0.035 parts of citric acid, lactic acid bacteria 3 parts, 0.15 parts of sodium alginate, 4.5 parts of protease, 3 parts of table salt;

[0061] Among them, the soaking liquid is made of the following raw materials in parts by weight: 4 parts of alpine red pepper, 4.5 parts of garlic, 3 parts of star anise, 2 parts of cumin, 3.5 parts of cinnamon, 3.5 parts of Chinese prickly ash, 2 parts of pepper, 4 parts of green onion, 5 parts of white wine 2 parts of ginger slices, 2.5 parts of lemon slices, 2 parts of chili powder, and 1.5 parts of monosodium glutamate; Put white wine, ginger slices, and lemon slices in a boiling pot, add pure water that is 8 times the weight of the raw materials in the boiling pot...

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Abstract

The invention, which relates to the technical field of food processing, provides flavored hot pickled mustard tubers and a preparation method thereof. The flavored hot pickled mustard tubers is prepared by using the following raw materials: green vegetable heads, a soaking solution, phytic acid, sodium erythorbate, disodium stannous citrate, citric acid, lactic acid bacteria, sodium alginate, protease and table salt. According to the invention, the flavored hot pickled mustard tubers having crisp and tasty taste, moderate acidity, and unique flavor has extremely low nitrite content and is a nutritional and safe preserved hot pickled mustard tuber product; the sensory quality is improved, the nutritional value is increased, the shelf life is prolonged, so that the healthy consumption concept of modern consumers is met; the lactic acid bacteria are used for pickling the mustard tuber, so that the cost is saved, the food safety of the hot pickled mustard tuber is improved, the flavor of the hot pickled mustard tuber is improved, the quality and functionality of the hot pickled mustard tuber are enhanced. The preparation method is a novel safe and reliable process; production of harmful microorganisms in the preparation process of the hot pickled mustard tuber is reduced, the flavor of the hot pickled mustard tuber is ensured and the shelf life is prolonged.

Description

technical field [0001] The invention relates to the technical field of food processing, and relates to a flavored pickled mustard and a preparation method thereof. Background technique [0002] All kinds of small pickles have become a must-have snack on people's tables. With the continuous improvement of people's living standards, people prefer to eat small dishes of various tastes. Nowadays, the taste innovation of pickles is necessary. Pickled mustard is one of the famous Chinese specialty products pickled with mustard bulbs as raw materials. It is one of the three famous pickles in the world together with French pickles and German sweet and sour cabbage. There are many ways to eat mustard. People like it. [0003] Green cabbage head is the raw material for the production of pickled mustard, which is produced in the southern region. In the production process of mustard mustard, the water contained in the head of the mustard must be removed, which is the dehydration proce...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L29/00A23L3/3571A23L3/3508
CPCA23L3/3508A23L3/3571A23L19/20A23L29/06A23L29/065Y02A40/90
Inventor 汪海珠
Owner 宁波绿航农业科技有限公司
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