Method for producing dried salt-picled rutabaga, and producing thick sauce contg. the same

A processing method and technology of salty and hot sauce, applied in food preparation, application, food science, etc., to achieve the effects of easy preservation, easy reprocessing, and good taste

Inactive Publication Date: 2007-04-18
佟秀云
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The method solves the technical problems of coordinating mustard pickles with natural seasons and drying treatment, and using the pickled dried pickles as raw materials to produce palatable salty and hot sauce

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0006] A. The processing method of dried mustard pickles

[0007] ① Pickling of fresh mustard: in Lidong, remove the roots and top leaf marks of the harvested fresh mustard, wash and drain the water, put it into a container, put a layer of mustard and a layer of salt, cover it after packing Cover the container for pickling. Put the marinating container in a cool place, and keep the ambient temperature above 5 degrees Celsius. It has been marinated until the time of Jingzhe to complete the marinating process and become mustard pickles.

[0008] ② Cooking: In the cooking container, put 500g to 100kg of water each of prickly ash, aniseed, ginger, green onion, and garlic into 100kg of water, and put 100kg of mustard pickles into the water at the same time, heat and cook to become cooked mustard pickles.

[0009] ③. Drying: Take the cooked mustard pickles out of the container, drain the water, and put them on a ventilated cold plate to cool or dry. Usually, the cold plate is made...

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Abstract

A method for preparing salty hot paste from dried salted mustard includes such steps as salting fresh mustard, boiling, drying to obtain dried salted mustard, mixing it with hot pepper, cutting, and beating.

Description

technical field [0001] The invention proposes a method for dry pickling mustard greens and pickles and processing them into salty and hot sauce in the field of food. Background technique [0002] Before the present invention was proposed, mustard rhizomes were harvested in autumn, cleaned, put into containers, and salted for pickling. After the pickling was thorough, they could be shredded or cut into pieces for direct consumption. Others cook it and dry it before eating. Due to the different pickling conditions, the mouthfeel effects of the prepared mustard pickles are also different, and they are usually only eaten as homemade dishes in rural areas, and cannot be commercialized, and the quality is also difficult to guarantee. There is no record of reprocessing mustard pickles into salty and spicy sauce at present. Contents of the invention [0003] In order to ensure the pickling quality of mustard pickles and use it as a raw material to process salty and hot sauce, th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/218A23L1/221A23L19/20A23L27/10
Inventor 佟秀云
Owner 佟秀云
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