CN104921035A - Pickled vegetable taking mustard as raw material and preparation method thereof - Google Patents
Pickled vegetable taking mustard as raw material and preparation method thereof Download PDFInfo
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- CN104921035A CN104921035A CN201510373053.2A CN201510373053A CN104921035A CN 104921035 A CN104921035 A CN 104921035A CN 201510373053 A CN201510373053 A CN 201510373053A CN 104921035 A CN104921035 A CN 104921035A
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- leaf mustard
- mustard
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- sauerkraut
- raw material
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention relates to a pickled vegetable taking mustard as a raw material. Raw materials of the pickled vegetable include mustard, brown sugar and salt. A preparation method of the pickled vegetable includes the following steps: 1), picking fresh and about-to-flower mustard, using water to clean the mustard, placing the mustard under the sun for airing until the mustard becomes soft and is 75-85% in water content, and taking the mustard back; 2), cutting the mustard which is aired well into dust, adding salt and brown sugar, and stirring well; 3), using hands to squeeze water of the mustard away, and putting the mustard into a fermentation tank for fermentation; 4), bagging the fermented mustard. The preparation method meets pursuit, of people, of different ways to eat the mustard and is simple and easy to implement, and the pickled vegetable can be made as long as people want to eat.
Description
[technical field]
The present invention belongs to food processing field, and particularly a kind of take leaf mustard as sauerkraut of raw material and preparation method thereof.
[background technology]
It is very abundant that leaf mustard contains vitamin A, vitamin B complex, vitamin C and vitamin D.Concrete effect produces refreshing effect to the mind, and leaf mustard contains a large amount of ascorbic acid, is active very strong reducing substances, participates in the oxidation-reduction process that body is important, can increase oxygen content in brain, excite brain to the utilization of oxygen, produce refreshing effect to the mind, the effect of relieving fatigue.Secondly also have the merit of removing toxicity for detumescence, the anti-infective and prophylactic generation of energy, the toxicity of anti-bacteria toxin, promotes wound healing, can be used to supplemental treatment infectious diseases.Also has the effect of appetite-stimulating indigestion-relieving, therefore leaf mustard is one of vegetables of often eating of family, in order to meet the daily demand wanted to eat leaf mustard and can have of people, the preparation method of sauerkraut occurs that a lot of take leaf mustard as the food of raw material at present on the market, but these food have a lot of additive, the long-term edible health being unfavorable for health.
[summary of the invention]
In view of above content, be necessary to provide a kind of health, delicious food, do not add any additive and sauerkraut and preparation method thereof containing leaf mustard.
Technical scheme of the present invention is as follows:
Take leaf mustard as a sauerkraut for raw material, comprise following raw material: leaf mustard, brown sugar, salt.
Further, the weight proportion of described sauerkraut is: leaf mustard: brown sugar: salt=200:10:1.
Further, the weight of described sauerkraut is: 100 jin, leaf mustard, 5 jin, brown sugar, salt 0.5 jin.
Take leaf mustard as a preparation method for the sauerkraut of raw material, comprise the following steps:
1) pluck the fresh leaf mustard being about to bloom, wash, to be positioned under the sun airing to leaf mustard deliquescing, water content is 75%-85% and recoverable;
2) leaf mustard that airing is good is cut into broken end, adds salt, brown sugar stirs;
3) with hand the dish water of leaf mustard pinched dry after, load in ready fermentation tank and ferment; ;
4) leaf mustard fermented is packaged into bag.
Further, described leaf mustard is fresh, stay-in-grade.
Further, described fermentation tank is through high temperature exterminating bacterium.
Further, oil and oily substance can not be stained with in the overall process of preparation leaf mustard.
Further, step 3) in, the time of carrying out fermenting under the sun is 15 days.
Further, step 3) in, the time of carrying out fermenting in indoor is 30 days.
Owing to adopting technical scheme of the present invention, the present invention is made to have following beneficial effect:
1. because leaf mustard is the high vegetables of a kind of nutrition, many foods are harmless to human body hundred benefit, are one of vegetables of often eating of family.
2., because the present invention prepares the method for leaf mustard, meet the pursuit of people to the different eating methods of leaf mustard, and preparation method of the present invention is simple, wants to eat and namely does.
3. prepare in the method for leaf mustard due to of the present invention, do not let alone what additive and never degenerate with regard to the longer time can be preserved.
[detailed description of the invention]
The following examples can help those skilled in the art more fully to understand the present invention, but cannot limit the present invention by any way, the number in the embodiment of the present invention can be chosen as according to the actual needs gram or kilogram.
Embodiment 1
Take leaf mustard as a sauerkraut for raw material, described sauerkraut comprises the raw material of following weight: 20 jin, leaf mustard, 1 jin, brown sugar, salt 0.1 jin.
The preparation method of above-mentioned sauerkraut, comprises the following steps:
1) pluck the fresh leaf mustard being about to bloom, wash, to be positioned under the sun airing to leaf mustard deliquescing, water content is 75% that is recoverable, in addition, can not be stained with oil and oily substance in the overall process of preparation leaf mustard;
2) good for airing, fresh, stay-in-grade leaf mustard are cut into broken end, add salt, brown sugar stirs;
3) with hand the dish water of leaf mustard pinched dry after, load in ready fermentation tank and ferment, preferably, described fermentation tank to be through high temperature exterminating bacterium before loading leaf mustard, and is placed on by the fermentation tank that leaf mustard is housed under the sun and carries out fermentation 15 days;
4) leaf mustard fermented is packaged into bag.
Embodiment 2
Take leaf mustard as a sauerkraut for raw material, described sauerkraut comprises the raw material of following weight: 40 jin, leaf mustard, 2 jin, brown sugar, salt 0.2 jin.
The preparation method of sauerkraut, comprises the following steps:
1) pluck the fresh leaf mustard being about to bloom, wash, to be positioned under the sun airing to leaf mustard deliquescing, water content is 75% that is recoverable, preferably, can not be stained with oil and oily substance in the overall process of preparation leaf mustard;
2) good for airing, fresh, stay-in-grade leaf mustard are cut into broken end, add salt, brown sugar stirs;
3) with hand the dish water of leaf mustard pinched dry after, load in ready fermentation tank and ferment, preferably, described fermentation tank to be through high temperature exterminating bacterium before loading leaf mustard, and the fermentation tank that leaf mustard is housed is placed on indoor and carries out fermentation 30 days;
4) leaf mustard fermented is packaged into bag.
Embodiment 3
Take leaf mustard as a sauerkraut for raw material, described sauerkraut comprises the raw material of following weight: 60 jin, leaf mustard, 3 jin, brown sugar, salt 0.3 jin.
The preparation method of above-mentioned sauerkraut, comprises the following steps:
1) pluck the fresh leaf mustard being about to bloom, wash, to be positioned under the sun airing to leaf mustard deliquescing, water content is 80% that is recoverable, preferably, can not be stained with oil and oily substance in the overall process of preparation leaf mustard;
2) good for airing, fresh, stay-in-grade leaf mustard are cut into broken end, add salt, brown sugar stirs;
3) with hand the dish water of leaf mustard pinched dry after, load in ready fermentation tank and ferment, preferably, described fermentation tank to be through high temperature exterminating bacterium before loading leaf mustard, and is placed on by the fermentation tank that leaf mustard is housed under the sun and carries out fermentation 15 days;
4) leaf mustard fermented is packaged into bag.
Embodiment 4
Take leaf mustard as a sauerkraut for raw material, described sauerkraut comprises the raw material of following weight: 80 jin, leaf mustard, 4 jin, brown sugar, salt 0.4 jin.
The preparation method of above-mentioned sauerkraut, comprises the following steps:
1) pluck the fresh leaf mustard being about to bloom, wash, to be positioned under the sun airing to leaf mustard deliquescing, water content is 80% that is recoverable, preferably, can not be stained with oil and oily substance in the overall process of preparation leaf mustard;
2) good for airing, fresh, stay-in-grade leaf mustard are cut into broken end, add salt, brown sugar stirs;
3) with hand the dish water of leaf mustard pinched dry after, load in ready fermentation tank and ferment, preferably, described fermentation tank to be through high temperature exterminating bacterium before loading leaf mustard, and the fermentation tank that leaf mustard is housed is placed on indoor and carries out fermentation 30 days;
4) leaf mustard fermented is packaged into bag.
Embodiment 5
Take leaf mustard as a sauerkraut for raw material, described sauerkraut comprises the raw material of following weight: 100 jin, leaf mustard, 5 jin, brown sugar, salt 0.5 jin.
The preparation method of above-mentioned sauerkraut, comprises the following steps:
1) pluck the fresh leaf mustard being about to bloom, wash, to be positioned under the sun airing to leaf mustard deliquescing, water content is 85% that is recoverable, preferably, can not be stained with oil and oily substance in the overall process of preparation leaf mustard;
2) good for airing, fresh, stay-in-grade leaf mustard are cut into broken end, add salt, brown sugar stirs;
3) with hand the dish water of leaf mustard pinched dry after, load in ready fermentation tank and ferment, described fermentation tank to be through high temperature exterminating bacterium before loading leaf mustard, and is placed on by the fermentation tank that leaf mustard is housed under the sun and carries out fermentation 15 days;
4) leaf mustard fermented is packaged into bag.
Although above the present invention is described in detail with a general description of the specific embodiments, on basis of the present invention, can make some modifications or improvements it, this will be apparent to those skilled in the art.Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, all belong to the scope of protection of present invention.
Claims (9)
1. be a sauerkraut for raw material with leaf mustard, it is characterized in that: comprise following raw material: leaf mustard, brown sugar, salt.
2. sauerkraut according to claim 1, is characterized in that: the raw material weight proportioning of described sauerkraut is: leaf mustard: brown sugar: salt=200:10:1.
3. sauerkraut according to claim 2, is characterized in that: the weight of the raw material of described sauerkraut is: 100 jin, leaf mustard, 5 jin, brown sugar, salt 0.5 jin.
4. be a preparation method for the sauerkraut of raw material with leaf mustard, it is characterized in that: described preparation method comprises the following steps:
1) pluck the fresh leaf mustard being about to bloom, wash, to be positioned under the sun airing to leaf mustard deliquescing, water content is 75%-85% and recoverable;
2) leaf mustard that airing is good is cut into broken end, adds salt, brown sugar stirs;
3) with hand the dish water of leaf mustard pinched dry after, load in ready fermentation tank and ferment;
4) leaf mustard fermented is packaged into bag.
5. the preparation method of sauerkraut according to claim 4, is characterized in that: described leaf mustard is fresh, stay-in-grade.
6. the preparation method of sauerkraut according to claim 4, is characterized in that: described fermentation tank is through high temperature exterminating bacterium.
7. the preparation method of sauerkraut according to claim 4, is characterized in that: can not be stained with oil and oily substance in the overall process of preparation leaf mustard.
8. the preparation method of sauerkraut according to claim 4, is characterized in that: step 3) in, the time of carrying out fermenting under the sun is 15 days.
9. the preparation method of sauerkraut according to claim 4, is characterized in that: step 3) in, the time of carrying out fermenting in indoor is 30 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510373053.2A CN104921035A (en) | 2015-06-29 | 2015-06-29 | Pickled vegetable taking mustard as raw material and preparation method thereof |
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| CN201510373053.2A CN104921035A (en) | 2015-06-29 | 2015-06-29 | Pickled vegetable taking mustard as raw material and preparation method thereof |
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| CN104921035A true CN104921035A (en) | 2015-09-23 |
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| CN201510373053.2A Pending CN104921035A (en) | 2015-06-29 | 2015-06-29 | Pickled vegetable taking mustard as raw material and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109717432A (en) * | 2019-03-15 | 2019-05-07 | 撖宏胜 | A kind of manufacture craft of green and healthy cured dish sauerkraut |
| CN110122811A (en) * | 2019-04-19 | 2019-08-16 | 广西民族师范学院 | It is a kind of using pork leaf mustard as sauerkraut of raw material and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101147557A (en) * | 2006-09-22 | 2008-03-26 | 天津中英纳米科技发展有限公司 | Method for preparing salted vegetable product |
| CN101940287A (en) * | 2010-07-19 | 2011-01-12 | 四川烹饪高等专科学校 | Method for preparing yibin bean sprouts by quick fermentation |
| CN104222921A (en) * | 2014-08-15 | 2014-12-24 | 芮德昌 | Processing technology of sweet and salted turnip |
| CN104431905A (en) * | 2014-12-12 | 2015-03-25 | 四川宜宾戎陈坊食品有限公司 | Method for pickling kohlrabies |
-
2015
- 2015-06-29 CN CN201510373053.2A patent/CN104921035A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101147557A (en) * | 2006-09-22 | 2008-03-26 | 天津中英纳米科技发展有限公司 | Method for preparing salted vegetable product |
| CN101940287A (en) * | 2010-07-19 | 2011-01-12 | 四川烹饪高等专科学校 | Method for preparing yibin bean sprouts by quick fermentation |
| CN104222921A (en) * | 2014-08-15 | 2014-12-24 | 芮德昌 | Processing technology of sweet and salted turnip |
| CN104431905A (en) * | 2014-12-12 | 2015-03-25 | 四川宜宾戎陈坊食品有限公司 | Method for pickling kohlrabies |
Non-Patent Citations (2)
| Title |
|---|
| 刘宝家等: "《食品技工技术、工艺和配方大全续集1》", 30 June 1993 * |
| 彭凌: "《咸酱泡菜加工实用技术》", 31 July 2009 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109717432A (en) * | 2019-03-15 | 2019-05-07 | 撖宏胜 | A kind of manufacture craft of green and healthy cured dish sauerkraut |
| CN110122811A (en) * | 2019-04-19 | 2019-08-16 | 广西民族师范学院 | It is a kind of using pork leaf mustard as sauerkraut of raw material and preparation method thereof |
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Application publication date: 20150923 |
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