The present invention discloses a panax
ginseng lamb
chop low-salt, fragrant and crisp tuber mustard which is prepared from the following raw materials in parts by weight: 300-400 parts of fresh
brassica juncea, 9-10 parts of lamb chops, 6-8 parts of
gomphrena globosa, 2-3 parts of tomato lyophilized
powder, 3-4 parts of
petasites japonicus, 2-3 parts of
rehmannia glutinosa, 1-2 parts of panax
ginseng, 3-4 parts of
malva crispa leaves, 12-20 parts of pickled peppers, 10-15 parts of shredded ginger, 10-15 parts of garlic slices and an appropriate amount of white vinegar,
lactic acid, edible salt and water. The preparation method of the panax
ginseng lamb
chop low-salt, fragrant and crisp tuber mustard is as follows: firstly, fresh
brassica juncea is soaked in white vinegar solution to conduct a crispness improving treatment, then
lactic acid is inoculated in two rounds to achieve the fragrance improving and salt decreasing effects; special made lamb
chop soup
clear liquid and seasonings are added in the meantime of the second round of
fermentation, which enables the product to be both good in taste and
mouthfeel; the added
gomphrena globosa has the effects of adjusting endocrine disorders, replenishing blood, and strengthening
spleen and
stomach; the added panax ginseng and other Chinese herbal medicines have the effects of reinforcing vital energy, restoring pulse and preventing
rectal prolapse, and invigorating
spleen and benefiting lungs.