Fresh and crisp preserved vegetables compound seasoning and preparation method thereof

Abstract

The invention relates to the technical field of preserved vegetables seasonings, in particular to a fresh and crisp preserved vegetables compound seasoning and a preparation method thereof. The fresh and crisp preserved vegetables compound seasoning takes sodium alginate gel as a primary carrier, loads a compound seasoning and then wraps the compound seasoning with sodium alginate, and the compound seasoning comprises a powdery seasoning, pear juice, lemon juice and preserved vegetables pickling liquid, wherein the powdery seasoning is a micron-sized powdery seasoning with the particle size of 10-25 microns, and the powdery seasoning comprises dried chilli, star anise, Chinese prickly ash, fructus amomi, fennel, liquorice, horseradish leaves, ginger powder and monosodium glutamate. According to the fresh and crisp preserved vegetables compound seasoning, the preserved vegetables pickling liquid is taken as a raw material, the pickling liquid generated in the preserved vegatables processing process is fully recycled, environmental pollution and nutrient waste caused by emission are avoided, and meanwhile, the fresh and crisp preserved vegetables compound seasoning has a slow-release effect and can continuously enhance aroma and maintain the taste of the preserved vegetables.

Description

technical field [0001] The invention relates to the technical field of pickled mustard seasoning, in particular to a fresh and crisp mustard mustard compound seasoning and a preparation method thereof. Background technique [0002] Pickled mustard is a traditional pickled vegetable. It is made from mustard greens with stems, which are sorted, dehydrated, and salted three times. In order to improve the taste of mustard mustard, spices are added to mustard mustard, which is stirred evenly before eating. Although there are many brands and types of pickled mustard sold in the market, because most of the spices are volatile, it is difficult to continuously increase the flavor to keep the fresh fragrance and crisp and tender feeling of mustard mustard. [0003] Mustard mustard processing requires three times of pickling and fermentation, and after each pickling and fermentation, a large amount of mustard pickling liquid will be produced. Stem mustard itself is rich in nutrients....

AI Technical Summary

Problems solved by technology

In the mustard processing of the prior art, the pickling solution produced by pickling is directly discharged as sewage. On the one hand, the high salt and phosphorus characteristics of the pickling solution will cause serious environmental pollution. On the other hand, the pickling solution The amino acids, vitamins, organic acids, esters and other organic substances rich in mustard mustard also cause waste. The discarding of these organic substances reduces the nutrients of mustard products and reduces the quality of the products.