Preparation method of low-salt health-care preserved szechuan pickles

Abstract

The invention discloses a preparation method of low-salt health-care preserved szechuan pickle, which comprises the following steps: step 1, preparing raw materials of preserved szechuan pickle, and performing pretreatment; step 2, dehydrating the preserved szechuan pickles, and reducing the water content in the preserved szechuan pickles to 63-66.5%; step 3, desalting the preserved szechuan pickles, and reducing the salinity in the preserved szechuan pickles in the step 2 to 3-4.2%; 4, preparing spices and ingredients for seasoning the preserved szechuan pickles; 5, fully mixing spices and ingredients with the preserved szechuan pickles in the step 2; 6, preserved szechuan pickle fermentation: putting the preserved szechuan pickle in the step 5 into a container, sealing the container, fermenting for 21 days, and taking out for eating, and the preserved szechuan pickle pretreatment comprises the following steps: 1, checking the preserved szechuan pickle, and cutting off rotten spots on the surface of the preserved szechuan pickle. According to the present invention, the salt content of the preserved szechuan pickle can be effectively controlled while the flavor of the preserved szechuan pickle is ensured, the salt intake of personnel is substantially reduced, the preparation process is more standard, and the preparation quality of the preserved szechuan pickle is effectively ensured.

Description

Technical Field

[0001] The invention relates to the technical field of mustard tuber preparation, in particular to a method for preparing low-salt health-care mustard tuber. Background Art

[0002] The petiole base of the lower leaves of Zhacai is fleshy and swollen, forming an uneven fist shape; the basal leaves are obovate or oblong, flat or wrinkled, with deep pinnate-shaped lobes at the base, forming a thick petiole with grooves. Because it needs to be squeezed to squeeze out the water in the vegetable during processing, it is called "Zhacai";

[0003] Zhacai is crisp and tender, delicious, nutritious, with a special sour and salty taste. It is rich in protein, carotene, dietary fiber, minerals, etc. that are essential to the human body.

[0004] At present, the traditional method of preparing mustard tuber requires the use of a large amount of salt during the pickling process in order to facilitate long-term preservation. However, when people eat it, they are prone to excessive intake of salt, which can easily cause discomfort.

[0005] Therefore, the present invention provides a method for preparing low-salt health-care mustard tuber to solve the above problems. Summary of the invention

[0006] In view of the deficiencies in the prior art, the present invention provides a method for preparing low-salt health-care mustard tuber, which solves the above problems.

[0007] To achieve the above purpose, the present invention is implemented by the following technical scheme: a preparation method of low-salt health-care mustard tuber, the steps are as follows:

[0008] The first step is to prepare the raw materials of mustard tuber and pre-treat them;

[0009] The second step is to dehydrate the mustard tuber to reduce the water content in the mustard tuber to 63%-66.5%;

[0010] The third step is to desalinate the mustard tuber, reducing the salt content in the mustard tuber in step 2 to 3%-4.2%;

[0011] Step 4: Prepare spices and ingredients for seasoning the mustard tuber;

[0012] Step 5: Mix the spices and ingredients with the mustard tuber prepared in step 2;

[0013] Step 6: fermenting the mustard tuber. Put the mustard tuber prepared in step 5 into a container and seal the container. Take it out and eat it after fermenting for 21 days.

[0014] Preferably, the mustard tuber pretreatment steps are as follows:

[0015] The first step is to inspect the mustard tuber and remove the rotten, insect-eaten or moldy parts on the surface of the mustard tuber to obtain high-quality raw materials;

[0016] The second step is to wash the mustard tuber to remove surface dirt and impurities;

[0017] The third step is to remove the old skin and tendons of the mustard tuber;

[0018] Step 4: Cut the pickled mustard tuber prepared in step 3 into thin strips to form pickled mustard tuber strips.

[0019] Preferably, the mustard tuber washing steps are as follows:

[0020] Step 1: Soak the mustard tuber in cold water for 15-28 minutes;

[0021] The second step is to put the soaked mustard tuber into a sink and rinse it with running water.

[0022] Preferably, the thickness of the mustard tuber strips is 0.5 cm-0.58 cm.

[0023] Preferably, the mustard tuber dehydration step is as follows:

[0024] The first step is to add salt in the corresponding proportion to the mustard tuber and let it stand for 6-8 hours;

[0025] The second step is to wrap the mustard tuber with gauze after it has been left to stand, and press a heavy object on the gauze to squeeze out the moisture in the mustard tuber.

[0026] Preferably, the amount of salt added to each kilogram of the mustard tuber is 38-45 grams.

[0027] Preferably, the spices and ingredients per kilogram of the mustard tuber include 37-47 grams of salt, 15-23 grams of chili powder, 8-15 grams of pepper powder, 14-19 grams of sugar, 5-9 grams of five-spice powder, 10-16 milliliters of bay leaf water, 6-17 grams of minced garlic, 6-17 grams of minced ginger, 5-9 milliliters of soy sauce and 18-23 milliliters of white wine.

[0028] Preferably, the mustard tuber desalination steps are as follows:

[0029] The first step is to soak the dehydrated mustard tuber in clean water;

[0030] Step 2: squeeze out the water from the soaked mustard tuber in step 1;

[0031] The third step is to change the water and soak it again until the salt content in the pickled mustard tuber drops to 3%-4.2%.

[0032] Preferably, the soaking time of the mustard tuber is not less than 30 minutes each time.

[0033] Beneficial Effects

[0034] The present invention provides a method for preparing low-salt health-care mustard tuber. Compared with the prior art, the present invention has the following advantages:

[0035] Beneficial effects:

[0036] The method for preparing the low-salt health-care pickled mustard tuber can effectively control the salt content of the pickled mustard tuber while ensuring the flavor of the pickled mustard tuber, thereby greatly reducing the salt intake of personnel. Meanwhile, the preparation process is more standardized, and the preparation quality of the pickled mustard tuber is effectively guaranteed. BRIEF DESCRIPTION OF THE DRAWINGS

[0037] Figure 1 is a flow chart of the present invention;

[0038] Figure 2 is a flow chart of the mustard tuber pretreatment of the present invention;

[0039] Figure 3 This is a flow chart of the mustard tuber cleaning of the present invention;

[0040] Figure 4 This is a flow chart of the mustard tuber dehydration of the present invention;

[0041] Figure 5 The present invention is a flow chart of the mustard tuber desalination process. DETAILED DESCRIPTION

[0042] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. 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.

[0043] Embodiment 1:

[0044] See also Figure 1-5 , a method for preparing low-salt health-care mustard tuber, comprising the following steps:

[0045] The first step is to prepare the raw materials of mustard tuber and pre-treat them;

[0046] The second step is to dehydrate the mustard tuber to reduce the water content in the mustard tuber to 63%-66.5%;

[0047] The third step is to desalinate the mustard tuber, reducing the salt content in the mustard tuber in step 2 to 3%-4.2%;

[0048] Step 4: Prepare spices and ingredients for seasoning the mustard tuber;

[0049] Step 5: Mix the spices and ingredients with the mustard tuber prepared in step 2;

[0050] Step 6: fermenting the mustard tuber, putting the mustard tuber prepared in step 5 into a container, sealing the container, and taking it out for consumption after fermenting for 21 days;

[0051] In this embodiment, the mustard tuber pretreatment steps are as follows:

[0052] The first step is to inspect the mustard tuber and remove the rotten, insect-eaten or moldy parts on the surface of the mustard tuber to obtain high-quality raw materials;

[0053] The second step is to wash the mustard tuber to remove surface dirt and impurities;

[0054] The third step is to remove the old skin and tendons of the mustard tuber;

[0055] Step 4: Cut the mustard tuber prepared in step 3 into thin strips to form mustard tuber strips;

[0056] In this embodiment, the steps of washing mustard tuber are as follows:

[0057] Step 1: Soak the mustard tuber in cold water for 15-28 minutes;

[0058] The second step is to put the soaked mustard tuber into a water pool and rinse it with running water;

[0059] In this embodiment, the thickness of the mustard tuber strips is 0.5 cm to 0.58 cm;

[0060] In this embodiment, the steps of dehydrating mustard tuber are as follows:

[0061] The first step is to add salt in the corresponding proportion to the mustard tuber and let it stand for 6-8 hours;

[0062] The second step is to wrap the mustard tuber after standing with gauze, and put a heavy object on the gauze to squeeze out the water in the mustard tuber;

[0063] In this embodiment, the amount of salt added to each kilogram of mustard tuber is 38-45 grams;

[0064] In this embodiment, the spices and ingredients per kilogram of mustard tuber include 37-47 grams of salt, 15-23 grams of chili powder, 8-15 grams of pepper powder, 14-19 grams of sugar, 5-9 grams of five-spice powder, 10-16 milliliters of bay leaf water, 6-17 grams of minced garlic, 6-17 grams of minced ginger, 5-9 milliliters of soy sauce and 18-23 milliliters of liquor;

[0065] In this embodiment, the main function of salt is preservation, chili powder is used to provide spicy taste and red color, pepper powder is used to provide numbing taste and aroma, white sugar is used to enhance freshness and balance salty taste and spicy taste, among which five-spice powder includes star anise, cinnamon, cloves and fennel, etc., which are used to provide complex aroma, bay leaf water is used to provide fragrance, minced garlic is used to enhance the flavor level, minced ginger is used to increase the spicy taste and remove the fishy smell and increase the fragrance, soy sauce can increase the salty taste and color, and white wine can sterilize and increase the fragrance, and extend the shelf life.

[0066] In this embodiment, the steps of desalting mustard tuber are as follows:

[0067] The first step is to soak the dehydrated mustard tuber in clean water;

[0068] Step 2: squeeze out the water from the soaked mustard tuber in step 1;

[0069] Step 3: Change the water and soak again until the salt content in the mustard tuber drops to 3%-4.2%;

[0070] In this embodiment, the soaking time of the mustard tuber is not less than 30 minutes each time.

[0071] Embodiment 2:

[0072] This embodiment provides a method for preparing low-salt health-care mustard tuber based on the first embodiment, and the steps are as follows:

[0073] The first step is to prepare the raw materials of mustard tuber and pre-treat them;

[0074] The second step is to dehydrate the mustard tuber to reduce its water content to 63%;

[0075] The third step is to desalinate the mustard tuber, reducing the salt content in the mustard tuber in step 2 to 3%;

[0076] Step 4: Prepare spices and ingredients for seasoning the mustard tuber;

[0077] Step 5: Mix the spices and ingredients with the mustard tuber prepared in step 2;

[0078] Step 6: fermenting the mustard tuber, putting the mustard tuber prepared in step 5 into a container, sealing the container, and taking it out for consumption after fermenting for 21 days;

[0079] In this embodiment, the mustard tuber pretreatment steps are as follows:

[0080] The first step is to inspect the mustard tuber and remove the rotten, insect-eaten or moldy parts on the surface of the mustard tuber to obtain high-quality raw materials;

[0081] The second step is to wash the mustard tuber to remove surface dirt and impurities;

[0082] The third step is to remove the old skin and tendons of the mustard tuber;

[0083] Step 4: Cut the mustard tuber prepared in step 3 into thin strips to form mustard tuber strips;

[0084] In this embodiment, the steps of washing mustard tuber are as follows:

[0085] The first step is to soak the mustard tuber in cold water for 15 minutes;

[0086] The second step is to put the soaked mustard tuber into a water pool and rinse it with running water;

[0087] In this embodiment, the thickness of the mustard tuber strips is 0.5 cm;

[0088] In this embodiment, the steps of dehydrating mustard tuber are as follows:

[0089] The first step is to add salt in the corresponding proportion to the mustard tuber and let it stand for 6 hours;

[0090] The second step is to wrap the mustard tuber after standing with gauze, and put a heavy object on the gauze to squeeze out the water in the mustard tuber;

[0091] In this embodiment, the amount of salt added to each kilogram of mustard tuber is 38 grams;

[0092] In this embodiment, the spices and ingredients per kilogram of mustard tuber include 37 grams of salt, 15 grams of chili powder, 8 grams of pepper powder, 14 grams of sugar, 5 grams of five-spice powder, 10 milliliters of bay leaf water, 6 grams of minced garlic, 6 grams of minced ginger, 5 milliliters of soy sauce and 18 milliliters of white wine, as shown in the following table;

[0093]

[0094] In this embodiment, the steps of desalting mustard tuber are as follows:

[0095] The first step is to soak the dehydrated mustard tuber in clean water;

[0096] Step 2: squeeze out the water from the soaked mustard tuber in step 1;

[0097] Step 3: Change the water and soak again until the salt content in the mustard tuber drops to 3%;

[0098] In this embodiment, the soaking time of the mustard tuber is 30 minutes each time.

[0099] Embodiment three:

[0100] This embodiment provides a method for preparing low-salt health-care mustard tuber based on the first embodiment, and the steps are as follows:

[0101] The first step is to prepare the raw materials of mustard tuber and pre-treat them;

[0102] The second step is to dehydrate the mustard tuber to reduce its water content to 69.5%;

[0103] The third step is to desalinate the mustard tuber, reducing the salt content in the mustard tuber in step 2 to 3.72%;

[0104] Step 4: Prepare spices and ingredients for seasoning the mustard tuber;

[0105] Step 5: Mix the spices and ingredients with the mustard tuber prepared in step 2;

[0106] Step 6: fermenting the mustard tuber, putting the mustard tuber prepared in step 5 into a container, sealing the container, and taking it out for consumption after fermenting for 21 days;

[0107] In this embodiment, the mustard tuber pretreatment steps are as follows:

[0108] The first step is to inspect the mustard tuber and remove the rotten, insect-eaten or moldy parts on the surface of the mustard tuber to obtain high-quality raw materials;

[0109] The second step is to wash the mustard tuber to remove surface dirt and impurities;

[0110] The third step is to remove the old skin and tendons of the mustard tuber;

[0111] Step 4: Cut the mustard tuber prepared in step 3 into thin strips to form mustard tuber strips;

[0112] In this embodiment, the steps of washing mustard tuber are as follows:

[0113] The first step is to soak the mustard tuber in cold water for 124 minutes;

[0114] The second step is to put the soaked mustard tuber into a water pool and rinse it with running water;

[0115] In this embodiment, the thickness of the mustard tuber strips is 0.53 cm;

[0116] In this embodiment, the steps of dehydrating mustard tuber are as follows:

[0117] The first step is to add salt in the corresponding proportion to the mustard tuber and let it stand for 7 hours;

[0118] The second step is to wrap the mustard tuber after standing with gauze, and put a heavy object on the gauze to squeeze out the water in the mustard tuber;

[0119] In this embodiment, the amount of salt added to each kilogram of mustard tuber is 41 grams;

[0120] In this embodiment, the spices and ingredients per kilogram of mustard tuber include 43 grams of salt, 21 grams of chili powder, 13 grams of pepper powder, 16 grams of sugar, 7 grams of five-spice powder, 14.5 milliliters of bay leaf water, 9 grams of minced garlic, 11 grams of minced ginger, 7.5 milliliters of soy sauce and 22 milliliters of white wine, as shown in the following table:

[0121]

[0122] In this embodiment, the steps of desalting mustard tuber are as follows:

[0123] The first step is to soak the dehydrated mustard tuber in clean water;

[0124] Step 2: squeeze out the water from the soaked mustard tuber in step 1;

[0125] Step 3: Change the water and soak again until the salt content in the mustard tuber drops to 3.13%;

[0126] In this embodiment, the soaking time of the mustard tuber is no less than 33 minutes each time.

[0127] Embodiment 4:

[0128] This embodiment provides a method for preparing low-salt health-care mustard tuber based on the first embodiment, and the steps are as follows:

[0129] The first step is to prepare the raw materials of mustard tuber and pre-treat them;

[0130] The second step is to dehydrate the mustard tuber to reduce its water content to 66.5%;

[0131] The third step is to desalinate the mustard tuber, reducing the salt content in the mustard tuber in step 2 to 4.2%;

[0132] Step 4: Prepare spices and ingredients for seasoning the mustard tuber;

[0133] Step 5: Mix the spices and ingredients with the mustard tuber prepared in step 2;

[0134] Step 6: fermenting the mustard tuber, putting the mustard tuber prepared in step 5 into a container, sealing the container, and taking it out for consumption after fermenting for 21 days;

[0135] In this embodiment, the mustard tuber pretreatment steps are as follows:

[0136] The first step is to inspect the mustard tuber and remove the rotten, insect-eaten or moldy parts on the surface of the mustard tuber to obtain high-quality raw materials;

[0137] The second step is to wash the mustard tuber to remove surface dirt and impurities;

[0138] The third step is to remove the old skin and tendons of the mustard tuber;

[0139] Step 4: Cut the mustard tuber prepared in step 3 into thin strips to form mustard tuber strips;

[0140] In this embodiment, the steps of washing mustard tuber are as follows:

[0141] The first step is to soak the mustard tuber in cold water for 28 minutes;

[0142] The second step is to put the soaked mustard tuber into a water pool and rinse it with running water;

[0143] In this embodiment, the thickness of the mustard tuber strips is 0.58 cm;

[0144] In this embodiment, the steps of dehydrating mustard tuber are as follows:

[0145] The first step is to add salt in the corresponding proportion to the mustard tuber and let it stand for 8 hours;

[0146] The second step is to wrap the mustard tuber after standing with gauze, and put a heavy object on the gauze to squeeze out the water in the mustard tuber;

[0147] In this embodiment, the amount of salt added to each kilogram of mustard tuber is 45 grams;

[0148] In this embodiment, the spices and ingredients per kilogram of mustard tuber include 47 grams of salt, 23 grams of chili powder, 15 grams of pepper powder, 19 grams of sugar, 9 grams of five-spice powder, 16 milliliters of bay leaf water, 17 grams of minced garlic, 17 grams of minced ginger, 9 milliliters of soy sauce and 23 milliliters of white wine, as shown in the following table:

[0149]

[0150] In this embodiment, the steps of desalting mustard tuber are as follows:

[0151] The first step is to soak the dehydrated mustard tuber in clean water;

[0152] Step 2: squeeze out the water from the soaked mustard tuber in step 1;

[0153] Step 3: Change the water and soak again until the salt content in the mustard tuber drops to 4.2%;

[0154] In this embodiment, the soaking time of the mustard tuber is 30 minutes each time.

[0155] In summary, after repeated experimental comparisons, the third embodiment can ensure the flavor of the mustard tuber while having a lower salt content and is more suitable for human consumption, and is the optimal embodiment of the present invention;

[0156] Meanwhile, the contents not described in detail in this specification belong to the prior art known to those skilled in the art.

[0157] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device.

Claims

1. A method for preparing low-salt health-care mustard tuber, characterized in that: Here are the steps: The first step is to prepare the raw materials of mustard tuber and pre-treat them; The second step is to dehydrate the mustard tuber to reduce the water content in the mustard tuber to 63%-66.5%; The third step is to desalinate the mustard tuber, reducing the salt content in the mustard tuber in step 2 to 3%-4.2%; Step 4: Prepare spices and ingredients for seasoning the mustard tuber; Step 5: Mix the spices and ingredients with the mustard tuber prepared in step 2; Step 6: fermenting the mustard tuber. Put the mustard tuber prepared in step 5 into a container and seal the container. Take it out and eat it after fermenting for 21 days.

2. The method for preparing low-salt health-care mustard tuber according to claim 1, characterized in that: The mustard tuber pretreatment steps are as follows: The first step is to inspect the mustard tuber and remove the rotten, insect-eaten or moldy parts on the surface of the mustard tuber to obtain high-quality raw materials; The second step is to wash the mustard tuber to remove surface dirt and impurities; The third step is to remove the old skin and tendons of the mustard tuber; Step 4: Cut the pickled mustard tuber prepared in step 3 into thin strips to form pickled mustard tuber strips.

3. The method for preparing low-salt health-care mustard tuber according to claim 2, characterized in that: The mustard tuber cleaning steps are as follows: Step 1: Soak the mustard tuber in cold water for 15-28 minutes; The second step is to put the soaked mustard tuber into a sink and rinse it with running water.

4. The method for preparing low-salt health-care mustard tuber according to claim 2, characterized in that: The thickness of the mustard tuber strips is 0.5 cm to 0.58 cm.

5. The method for preparing low-salt health-care mustard tuber according to claim 1, characterized in that: The mustard tuber dehydration steps are as follows: The first step is to add salt in the corresponding proportion to the mustard tuber and let it stand for 6-8 hours; The second step is to wrap the mustard tuber after standing with gauze, and put a heavy object on the gauze to squeeze out the water in the mustard tuber; The third step is to put the pickled mustard tuber prepared in step 2 into the sieve and filter out the impurities.

6. The method for preparing low-salt health-care mustard tuber according to claim 5, characterized in that: The amount of salt added to each kilogram of the mustard tuber is 38-45 grams.

7. The method for preparing low-salt health-care mustard tuber according to claim 1, characterized in that: The spices and ingredients of each kilogram of the mustard tuber include 37-47 grams of salt, 15-23 grams of chili powder, 8-15 grams of pepper powder, 14-19 grams of sugar, 5-9 grams of five-spice powder, 10-16 milliliters of bay leaf water, 6-17 grams of minced garlic, 6-17 grams of minced ginger, 5-9 milliliters of soy sauce and 18-23 milliliters of white wine.

8. The method for preparing low-salt health-care mustard tuber according to claim 1, characterized in that: The mustard tuber desalination steps are as follows: The first step is to soak the dehydrated mustard tuber in clean water; Step 2: squeeze out the water from the soaked mustard tuber in step 1; The third step is to change the water and soak it again until the salt content in the pickled mustard tuber drops to 3%-4.2%.

9. The method for preparing low-salt health-care mustard tuber according to claim 8, characterized in that: The soaking time of the mustard tuber is not less than 30 minutes each time.

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