Broccoli pickled tuber mustard and preparation method thereof

Abstract

The invention provides a broccoli pickled tuber mustard and a preparation method thereof, and relates to the field of vegetable processing. Comprising the following steps: S1, peeling broccoli stems, shredding the broccoli stems, cleaning the broccoli stems, and airing the broccoli stems to obtain shredded broccoli; s2, soaking the broccoli shreds treated in the step S1 in a salting solution, covering the broccoli shreds with a heavy object, squeezing the broccoli shreds for 3-5 hours, fishing out the broccoli shreds, squeezing the broccoli shreds to remove water, and then draining off S3, soaking the shredded broccoli treated in the step S2 in a seasoning and color-protecting solution, and sealing and soaking for 3-5 days in a shading manner; fishing out and draining; and S4, uniformly mixing the shredded broccoli treated in the step S3 with seasonings, sub-packaging, sterilizing and vacuumizing to obtain the broccoli pickled tuber mustard. The broccoli preserved szechuan pickle is crisp and tender in mouth feel, light green in color and luster, nutritional, delicious and unique in mouth feel.

Description

Technical Field

[0001] The invention relates to the field of vegetable processing, and in particular to pickled broccoli and mustard tuber and a preparation method thereof. Background Art

[0002] Broccoli, also known as broccoli, green cauliflower or broccoli, is a kind of cruciferous vegetables. The leaves and stems of broccoli are also common edible parts, and the nutritional value of broccoli is very high, containing rich protein, carbohydrates, fat, minerals, vitamin C, carotene and other nutrients.

[0003] Pickled vegetables, such as kimchi and mustard tuber, are a traditional food, which is made through salt pickling, fermentation and other processing procedures, which can prolong the shelf life of vegetables and also obtain unique flavor and taste. At present, the pickled mustard tuber on the market is mainly made of mustard head and radish as the main raw materials, while the pickled mustard tuber made of broccoli is relatively rare. Summary of the invention

[0004] The invention aims to provide a broccoli pickled mustard tuber, which has a crisp and tender taste, a tender green color, is nutritious and delicious, and has a unique taste.

[0005] Another object of the present invention is to provide a method for preparing pickled broccoli and mustard tuber, which has simple steps and processes. After salting, seasoning and color protection, and then mixing with seasonings, the obtained broccoli has a unique taste.

[0006] The present invention solves the technical problem by adopting the following technical solutions.

[0007] On the one hand, an embodiment of the present invention provides a method of pickling broccoli and mustard tuber, comprising the following steps:

[0008] S1, peeling the broccoli stems, cutting into shreds, cleaning, and drying to obtain broccoli shreds;

[0009] S2, soaking the broccoli shreds processed in step S1 in a salt solution, covering with a heavy object and squeezing for 3-5 hours, taking out, squeezing out water, and then draining;

[0010] S3, soaking the broccoli shreds processed in step S2 in a seasoning and color-protecting solution, shielding from light and sealing, and soaking for 3-5 days; picking up and draining;

[0011] S4, evenly mixing the broccoli shreds processed in step S3 with seasonings, packaging, sterilizing, and vacuuming to obtain the pickled broccoli mustard tuber.

[0012] In some embodiments of the present invention, the saline solution comprises the following raw materials by weight:

[0013] 30-40 parts of table salt, 10-20 parts of citric acid, 5-10 parts of sodium phytate, 1-5 parts of vitamin C, 1-5 parts of tea polyphenols, and 100-150 parts of water.

[0014] Among them, the salt solution mixed with water can make the broccoli cells rupture and lose water, so as to remove excess water in the broccoli; citric acid and sodium phytate have the function of protecting color and can reduce the loss of chlorophyll in broccoli; secondly, vitamins and tea polyphenols have antioxidant effects, which can synergize with citric acid and sodium phytate to further improve the color protection effect; furthermore, during soaking, as the cells rupture and lose water, citric acid, sodium phytate, vitamins and tea polyphenols can enter the inside of the broccoli, providing color protection for the next process.

[0015] In some embodiments of the present invention, the flavoring and color-protecting solution comprises the following raw materials by weight:

[0016] 10-20 parts of table salt, 5-10 parts of white sugar, 5-10 parts of white vinegar, 5-10 parts of monosodium glutamate, 5-10 parts of red pepper, 5-20 parts of chili, 1-5 parts of star anise, 1-5 parts of tangerine peel, 1-5 parts of white pepper, 1-5 parts of ginger, 1-5 parts of garlic, 0.5-1 parts of lactic acid bacteria, 1-5 parts of citric acid, and 100-150 parts of water.

[0017] Among them, the broccoli shreds are fermented under the action of lactic acid bacteria, which gives the broccoli shreds a fermented flavor and taste. White vinegar provides a sour taste to the broccoli shreds, while red pepper, chili, star anise, tangerine peel and white pepper provide a spicy and fresh taste to the broccoli shreds. White sugar has the effect of enhancing the flavor; and citric acid and acetic acid work together to preserve the color.

[0018] In some embodiments of the present invention, the seasoning comprises the following raw materials by weight:

[0019] 80-90 parts of vegetable oil, 5-20 parts of pepper powder, 5-20 parts of chili powder, 5-10 parts of white sugar, 1-5 parts of ginger, 1-5 parts of garlic, 1-5 parts of monosodium glutamate, 5-10 parts of crushed peanuts, and 5-10 parts of white sesame seeds.

[0020] In some embodiments of the present invention, the seasoning is prepared by the following method:

[0021] The vegetable oil is heated to 150-200° C., and then pepper powder, chili powder, ginger, garlic, crushed peanuts and white sesame are added; the mixture is evenly mixed at 150-200° C., and after cooling to room temperature, the remaining raw materials are added and stirred evenly to obtain the seasoning.

[0022] The seasoning prepared by the method can stimulate the aroma of the seasoning raw materials under the action of high temperature, so that the seasoning has color, aroma and taste. Under the action of vegetable oil, the shelf life of broccoli can also be extended.

[0023] In some embodiments of the present invention, in step S4, the mass ratio of seasoning to broccoli shreds is 1:(2-3). Under this mass ratio, the broccoli has an appropriate saltiness and is highly acceptable to the public.

[0024] In some embodiments of the present invention, the thickness of the broccoli shreds is 0.1-1 cm. Broccoli shreds of this thickness can ensure that the taste inside and outside of the broccoli is more uniform during the processing of steps S2-S3.

[0025] In some embodiments of the present invention, in step S2, the water content of the drained broccoli skin is 60-70%. By squeezing out a little water with external force, it is convenient for subsequent seasoning color-protecting liquid, seasonings, etc. to enter the broccoli, so that the taste inside and outside is uniform.

[0026] On the other hand, an embodiment of the present invention provides pickled broccoli and mustard tuber, which is prepared by the above method.

[0027] Compared with the prior art, the embodiments of the present invention have at least the following advantages or beneficial effects:

[0028] The broccoli pickled mustard tuber provided by the invention fills the gap in the market and brings a different pickled mustard tuber taste to the public. The broccoli pickled mustard tuber has a crisp taste and is spicy and fresh and fragrant. The original nutritional components of the broccoli are retained while the salty fragrance of the pickled mustard tuber is retained. The broccoli pickled mustard tuber is nutritious and delicious and is easily accepted by the public.

[0029] The preparation method provided by the present invention comprises the following steps: firstly soaking the broccoli shreds in a salt solution, using a high concentration of salt water to cause the broccoli cells to lose water and rupture, so as to remove the water in the broccoli, and at the same time allow the salt to enter the inside of the broccoli, thereby improving the consistency of the taste and flavor inside and outside the broccoli; then soaking the broccoli shreds in a seasoning and color-protecting solution, which, on the one hand, makes the inside of the broccoli more flavorful, and, on the other hand, protects the chlorophyll in the broccoli, so that the broccoli shreds remain emerald green and reduce the loss of pigments; finally seasoning the broccoli shreds with seasonings to further enrich the taste and mouthfeel of the broccoli shreds; and finally vacuum packaging is performed to replace preservatives and extend the shelf life. DETAILED DESCRIPTION

[0030] In order to make the purpose, technical scheme and advantages of the embodiments of the present invention clearer, the technical scheme in the embodiments of the present invention will be described clearly and completely below. If the specific conditions are not specified in the embodiments, they are carried out according to conventional conditions or conditions recommended by the manufacturer. If the manufacturer of the reagents or instruments used is not specified, they are all conventional products that can be purchased commercially.

[0031] It should be noted that, in the absence of conflict, the embodiments of the present invention and the features in the embodiments may be combined with each other. The present invention will be described in detail below with reference to specific embodiments.

[0032] The features and performance of the present invention are further described in detail below in conjunction with the embodiments.

[0033] Example 1

[0034] Prepare the brining solution:

[0035] Prepare raw materials according to 40 parts of table salt, 20 parts of citric acid, 5 parts of sodium phytate, 5 parts of vitamin C, 5 parts of tea polyphenols (Hebei Yulongxiang Biotechnology Co., Ltd., food grade tea polyphenols), and 120 parts of water, and mix the raw materials and stir them evenly.

[0036] Prepare flavoring and color-protecting solution:

[0037] Prepare the raw materials according to 10 parts of table salt, 5 parts of white sugar, 5 parts of white vinegar, 5 parts of monosodium glutamate, 5 parts of red pepper, 10 parts of chili, 5 parts of star anise, 1 part of tangerine peel, 5 parts of white pepper, 5 parts of chopped ginger, 5 parts of chopped garlic, 1 part of lactic acid bacteria, 1 part of citric acid, and 100 parts of water, and mix them together and stir well.

[0038] Prepare the seasoning:

[0039] Prepare the raw materials according to 90 parts of vegetable oil, 15 parts of pepper powder, 15 parts of chili powder, 10 parts of white sugar, 5 parts of minced ginger, 5 parts of minced garlic, 5 parts of sodium glutamate, 10 parts of minced peanuts, and 10 parts of white sesame seeds. Heat the vegetable oil to 200°C, then add the pepper powder, chili powder, ginger, garlic, minced peanuts, and white sesame seeds; mix evenly at 180°C, cool to room temperature, add the remaining raw materials, stir evenly, and the seasoning is obtained. Among them, the vegetable oil is prepared by mixing peanut oil and sesame oil in a ratio of 1:1.

[0040] The pickled broccoli and mustard tuber of this embodiment was prepared as follows:

[0041] S1, peeling the broccoli stems (including the main stems and side stems), cutting the broccoli shreds into 0.5 cm thick shreds with uniform thickness, then washing and drying to obtain broccoli shreds;

[0042] S2, soaking the broccoli shreds treated in step S1 in the above-mentioned salt solution, covering with a weight (the weight of the weight is about twice the total weight of the broccoli), squeezing for 5 hours, taking out, squeezing out water (water content is about 70%), and then draining;

[0043] S3, soaking the broccoli shreds treated in step S2 in the above-mentioned seasoning and color-protecting solution, and completely immersing the broccoli shreds in the solution, shielding from light and sealing, and soaking for 5 days; picking up and draining;

[0044] S4, mixing the broccoli shreds processed in step S3 and the above-mentioned seasoning (solid content greater than 80%) in a mass ratio of 2:1, packaging, sterilizing, and vacuuming to obtain pickled broccoli mustard tuber.

[0045] Example 2

[0046] Prepare the brining solution:

[0047] Prepare raw materials according to 30 parts of table salt, 10 parts of citric acid, 5 parts of sodium phytate, 1 part of vitamin C, 1 part of tea polyphenols, and 100 parts of water, and mix the raw materials and stir them evenly.

[0048] Prepare flavoring and color-protecting solution:

[0049] Prepare the raw materials according to 20 parts of table salt, 10 parts of white sugar, 10 parts of white vinegar, 10 parts of monosodium glutamate, 10 parts of red pepper, 20 parts of chili, 5 parts of star anise, 5 parts of tangerine peel, 5 parts of white pepper, 5 parts of ginger, 5 parts of garlic, 1 part of lactic acid bacteria, 5 parts of citric acid, and 150 parts of water, and mix them together and stir well.

[0050] Prepare the seasoning:

[0051] Prepare the raw materials according to 90 parts of vegetable oil, 20 parts of pepper powder, 15 parts of chili powder, 10 parts of white sugar, 5 parts of ginger, 5 parts of garlic, 5 parts of sodium glutamate, 8 parts of crushed peanuts and 8 parts of white sesame. Heat the vegetable oil to 200°C, then add the pepper powder, chili powder, ginger, garlic, crushed peanuts and white sesame; mix evenly at 200°C, cool to room temperature, add the remaining raw materials, stir evenly, and the seasoning is obtained. Among them, the vegetable oil is prepared by mixing peanut oil and sesame oil in a ratio of 1:1.

[0052] The pickled broccoli and mustard tuber of this embodiment was prepared as follows:

[0053] S1, peeling the broccoli stems (including the main stems and side stems), cutting the broccoli shreds into 1 cm thick and uniform shreds, washing them clean, and drying them to obtain broccoli shreds;

[0054] S2, soaking the broccoli shreds treated in step S1 in a salt solution, covering with a weight and squeezing (the weight of the weight is about twice the total weight of the broccoli) for 5 hours, taking out, squeezing out water (the water content is about 70%), and then draining;

[0055] S3, soaking the broccoli shreds processed in step S2 in a seasoning and color-protecting solution, shielding from light and sealing for 5 days; picking up and draining;

[0056] S4, mixing the broccoli shreds processed in step S3 with seasoning (solid content greater than 80%) at a mass ratio of 1.5:1, packaging, sterilizing, and vacuuming to obtain the pickled broccoli mustard tuber.

[0057] Example 3

[0058] Prepare the brining solution:

[0059] Prepare raw materials according to 35 parts of table salt, 15 parts of citric acid, 8 parts of sodium phytate, 3 parts of vitamin C, 5 parts of tea polyphenols, and 100 parts of water, and mix the raw materials and stir them evenly.

[0060] Prepare flavoring and color-protecting solution:

[0061] Prepare the raw materials according to 15 parts of table salt, 8 parts of white sugar, 5 parts of white vinegar, 8 parts of monosodium glutamate, 8 parts of red pepper, 5 parts of chili, 5 parts of star anise, 5 parts of tangerine peel, 5 parts of white pepper, 5 parts of ginger, 5 parts of garlic, 0.8 parts of lactic acid bacteria, 5 parts of citric acid, and 100 parts of water, and mix them together and stir well.

[0062] Prepare the seasoning:

[0063] Prepare raw materials according to 80 parts of vegetable oil, 5 parts of pepper powder, 5 parts of chili powder, 5 parts of white sugar, 1 part of ginger, 1 part of garlic, 1 part of sodium glutamate, 5 parts of crushed peanuts and 5 parts of white sesame seeds. Heat the vegetable oil to 150°C, and then add the pepper powder, chili powder, ginger, garlic, crushed peanuts and white sesame seeds; mix evenly at 150°C, cool to room temperature, add the remaining raw materials, stir evenly to obtain the seasoning.

[0064] The pickled broccoli and mustard tuber of this embodiment was prepared as follows:

[0065] S1, peeling the broccoli stems (including the main stems and side stems), cutting the broccoli shreds into uniform shreds with a thickness of 0.1 cm, washing them, and drying them to obtain broccoli shreds;

[0066] S2, soaking the broccoli shreds treated in step S1 in a salt solution, covering with a weight (the weight of the weight is about twice the total weight of the broccoli), pressing for 3 hours, taking out, squeezing out water (the water content is about 70%), and then draining;

[0067] S3, soaking the broccoli shreds processed in step S2 in a seasoning and color-protecting solution, shielding them from light and sealing them for 3 days; picking them up and draining them;

[0068] S4, mixing the broccoli shreds processed in step S3 and the above-mentioned seasoning (solid content greater than 80%) in a mass ratio of 2:1, packaging, sterilizing, and vacuuming to obtain the pickled broccoli mustard tuber.

[0069] Example 4

[0070] Prepare the brining solution:

[0071] Prepare raw materials according to 35 parts of table salt, 15 parts of citric acid, 5 parts of sodium phytate, 5 parts of vitamin C, 5 parts of tea polyphenols, and 100 parts of water, and mix the raw materials and stir them evenly.

[0072] Prepare flavoring and color-protecting solution:

[0073] Prepare the raw materials according to 10 parts of table salt, 8 parts of white sugar, 8 parts of white vinegar, 8 parts of monosodium glutamate, 8 parts of red pepper, 20 parts of chili, 5 parts of star anise, 1 part of tangerine peel, 1 part of white pepper, 1 part of ginger, 1 part of garlic, 0.5 parts of lactic acid bacteria, 1 part of citric acid, and 100 parts of water, and mix them together and stir well.

[0074] Prepare the seasoning:

[0075] Prepare raw materials according to 85 parts of vegetable oil, 5 parts of pepper powder, 5 parts of chili powder, 5 parts of white granulated sugar, 1 part of ginger, 1 part of garlic, 1 part of sodium glutamate, 5 parts of crushed peanuts and 50 parts of white sesame seeds. Heat the vegetable oil to 200°C, and then add the pepper powder, chili powder, ginger, garlic, crushed peanuts and white sesame seeds; mix evenly at 200°C, cool to room temperature, add the remaining raw materials, stir evenly to obtain the seasoning.

[0076] The pickled broccoli and mustard tuber of this embodiment was prepared as follows:

[0077] S1, peeling the broccoli stems (including the main stems and side stems), cutting the broccoli shreds into 0.5 cm thick shreds with uniform thickness, then washing and drying to obtain broccoli shreds;

[0078] S2, soaking the broccoli shreds treated in step S1 in the above-mentioned salt solution, covering with a weight (the weight of the weight is about twice the total weight of the broccoli), squeezing for 5 hours, taking out, squeezing out water (water content is about 70%), and then draining;

[0079] S3, soaking the broccoli shreds treated in step S2 in the above-mentioned seasoning and color-protecting solution, and completely immersing the broccoli shreds in the solution, shielding from light and sealing, and soaking for 5 days; picking up and draining;

[0080] S4, mixing the broccoli shreds processed in step S3 and the above-mentioned seasoning (solid content greater than 80%) in a mass ratio of 2:1, packaging, sterilizing, and vacuuming to obtain pickled broccoli mustard tuber.

[0081] Example 5

[0082] Prepare the brining solution:

[0083] Prepare raw materials according to 40 parts of table salt, 15 parts of citric acid, 10 parts of sodium phytate, 1 part of vitamin C, 5 parts of tea polyphenols, and 150 parts of water, and mix the raw materials and stir them evenly.

[0084] Prepare flavoring and color-protecting solution:

[0085] Prepare the raw materials according to 10 parts of table salt, 10 parts of white sugar, 10 parts of white vinegar, 5 parts of monosodium glutamate, 10 parts of red pepper, 10 parts of chili, 5 parts of star anise, 1 part of tangerine peel, 5 parts of white pepper, 5 parts of ginger, 5 parts of garlic, 0.5 parts of lactic acid bacteria, 1 part of citric acid, and 110 parts of water, and mix them together and stir well.

[0086] Prepare the seasoning:

[0087] Prepare raw materials according to 80 parts of vegetable oil, 20 parts of pepper powder, 20 parts of chili powder, 10 parts of white granulated sugar, 1 part of ginger, 1 part of garlic, 1 part of sodium glutamate, 5 parts of crushed peanuts and 5 parts of white sesame seeds. Heat the vegetable oil to 180°C, and then add the pepper powder, chili powder, ginger, garlic, crushed peanuts and white sesame seeds; mix evenly at 180°C, cool to room temperature, add the remaining raw materials, stir evenly to obtain the seasoning.

[0088] The pickled broccoli and mustard tuber of this embodiment was prepared as follows:

[0089] S1, peeling the broccoli stems (including the main stems and side stems), cutting the broccoli shreds into 0.5 cm thick shreds with uniform thickness, then washing and drying to obtain broccoli shreds;

[0090] S2, soaking the broccoli shreds treated in step S1 in the above-mentioned salt solution, covering with a weight (the weight of the weight is about twice the total weight of the broccoli), squeezing for 5 hours, taking out, squeezing out water (water content is about 70%), and then draining;

[0091] S3, soaking the broccoli shreds treated in step S2 in the above-mentioned seasoning and color-protecting solution, and completely immersing the broccoli shreds in the solution, shielding from light and sealing, and soaking for 5 days; picking up and draining;

[0092] S4, mixing the broccoli shreds processed in step S3 and the above-mentioned seasoning (solid content greater than 80%) in a mass ratio of 2:1, packaging, sterilizing, and vacuuming to obtain pickled broccoli mustard tuber.

[0093] Example 6

[0094] The difference from Example 1 is that the seasoning of Example 2 is used, and the remaining raw materials and preparation method are the same as those of Example 1.

[0095] Example 7

[0096] The difference from Example 1 is that the seasoning of Example 3 is used, and the remaining raw materials and preparation method are the same as those of Example 1.

[0097] Example 8

[0098] The difference from Example 1 is that the seasoning of Example 4 is used, and the remaining raw materials and preparation method are the same as those of Example 1.

[0099] Example 9

[0100] The difference from Example 1 is that the seasoning of Example 5 is used, and the remaining raw materials and preparation method are the same as those of Example 1.

[0101] Comparative Example 1

[0102] The difference from Example 1 is that the salting solution is 40 parts of salt and 120 parts of water; the raw materials of the seasoning and color protection solution do not contain white vinegar and citric acid, and the remaining raw materials and preparation method are the same as those of Example 1.

[0103] Comparative Example 2

[0104] The difference from Example 1 is that the salting solution is 40 parts of salt, 20 parts of citric acid, 5 parts of sodium phytate and 120 parts of water; the remaining raw materials and preparation method are the same as those of Example 1.

[0105] Comparative Example 3

[0106] The difference from Example 1 is that the salting solution is 40 parts of salt, 5 parts of tea polyphenols and 120 parts of water; the remaining raw materials and preparation method are the same as those of Example 1.

[0107] Experimental example

[0108] The broccoli mustard prepared in Examples 1-5 and Comparative Examples 1-3 were used as research objects, and the following tests were performed:

[0109] 1. After step S3 and before step S4, observe and record the color and appearance of each group of broccoli shreds. The results are shown in Table 1.

[0110] Table 1 Status of broccoli shreds in each group

[0111]

[0112]

[0113] From Table 1 above, it can be concluded that the color of the broccoli shreds of Examples 1-5 is not significantly different from that of fresh broccoli, that is, less chlorophyll is lost in the broccoli during the preparation process. In the comparative example, the yellowing of the broccoli is significantly different from that of fresh broccoli.

[0114] 2. 80 volunteers aged 20-30 years old, with no obvious diseases and normal taste and smell were randomly selected and divided into 8 groups, with 10 volunteers in each group. They tasted the broccoli pickles of Examples 1-5 and Comparative Examples 1-3, and scored them according to the following criteria; the highest and lowest scores were removed and the average score was calculated. The results are shown in Table 2.

[0115] Scoring basis:

[0116] Crispness: 0 for soft and mushy, the crispier the better, the higher the score, with a maximum score of 10;

[0117] Taste: 0 points for astringent taste, the better the taste, the higher the score, the highest score is 10 points;

[0118] Smell: 0 points for any peculiar smell, the fresher the smell, the higher the score, and the highest score is 10 points, which is the smell of fresh broccoli;

[0119] Taste: 0 points if the food is too salty, too spicy or too numbing. The better the taste, the higher the score. The highest score is 10 points.

[0120] Table 2 Edible score of broccoli mustard tuber in each group

[0121]

[0122]

[0123] It can be concluded from Table 2 that the broccoli pickled mustard tuber of Examples 1-5 has high acceptance of crispness, taste, flavor and odor, and all scores are better than those of the broccoli pickled mustard tuber of Comparative Examples 1-3. In Comparative Example 1, no other color-protecting components were added during the salting process, which not only affected the color of the broccoli shreds, but also affected the taste of the broccoli pickled mustard tuber. In Comparative Examples 2-3, when only part of the color-protecting components were added, the taste of the broccoli pickled mustard tuber was also worse than that of Examples 1-5.

[0124] In summary, the broccoli pickled mustard tuber provided by the embodiment of the present invention fills the gap in the market and brings a different pickled mustard tuber taste to the public. The broccoli pickled mustard tuber has a crispy taste, spicy and fresh fragrance, which retains the original nutritional components of broccoli and has the salty and fragrant taste of the pickled mustard tuber. It is nutritious and delicious, and is easily accepted by the public.

[0125] The embodiments described above are part of the embodiments of the present invention, rather than all of the embodiments. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention claimed for protection, but merely represents selected embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

Claims

1. A method for preparing pickled broccoli mustard tuber, characterized in that: The following steps are involved: S1, peeling the broccoli stems, cutting into shreds, cleaning, and drying to obtain broccoli shreds; S2, soaking the broccoli shreds processed in step S1 in a salt solution, covering with a heavy object and squeezing for 3-5 hours, taking out, squeezing out water, and then draining; S3, soaking the broccoli shreds processed in step S2 in a seasoning and color-protecting solution, shielding them from light and sealing them for 3-5 days; picking them up and draining them; S4, evenly mixing the broccoli shreds processed in step S3 with seasonings, packaging, sterilizing, and vacuuming to obtain the pickled broccoli mustard tuber.

2. The method for preparing pickled broccoli and mustard tuber according to claim 1, characterized in that: The salting solution comprises the following raw materials by weight: 30-40 parts of table salt, 10-20 parts of citric acid, 5-10 parts of sodium phytate, 1-5 parts of vitamin C, 1-5 parts of tea polyphenols, and 100-150 parts of water.

3. The method for preparing pickled broccoli and mustard tuber according to claim 1, characterized in that: The flavoring and color-protecting solution comprises the following raw materials by weight: 10-20 parts of table salt, 5-10 parts of white sugar, 5-10 parts of white vinegar, 5-10 parts of monosodium glutamate, 5-10 parts of red pepper, 5-20 parts of chili, 1-5 parts of star anise, 1-5 parts of tangerine peel, 1-5 parts of white pepper, 1-5 parts of ginger, 1-5 parts of garlic, 0.5-1 parts of lactic acid bacteria, 1-5 parts of citric acid, and 100-150 parts of water.

4. The method for preparing pickled broccoli and mustard tuber according to claim 1, characterized in that: The seasoning comprises the following raw materials by weight: 80-90 parts of vegetable oil, 5-20 parts of pepper powder, 5-20 parts of chili powder, 5-10 parts of white sugar, 1-5 parts of ginger, 1-5 parts of garlic, 1-5 parts of monosodium glutamate, 5-10 parts of crushed peanuts, and 5-10 parts of white sesame seeds.

5. The method for preparing pickled broccoli and mustard tuber according to claim 4, characterized in that: The seasoning is prepared as follows: The vegetable oil is heated to 150-200° C., and then pepper powder, chili powder, ginger, garlic, crushed peanuts and white sesame are added; the mixture is evenly mixed at 150-200° C., and after cooling to room temperature, the remaining raw materials are added and stirred evenly to obtain the seasoning.

6. The method for preparing pickled broccoli and mustard tuber according to claim 1, characterized in that: In step S4, the mass ratio of seasoning to broccoli shreds is 1:(2-3).

7. The method for preparing pickled broccoli and mustard tuber according to claim 1, characterized in that: The thickness of the broccoli shreds is 0.1-1 cm.

8. The method for preparing pickled broccoli and mustard tuber according to claim 1, characterized in that: In step S2, the water content of the drained broccoli peel is 60-70%.

9. A broccoli pickled mustard tuber, characterized in that: Prepared by the method according to any one of claims 1 to 8.

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