CN101091527A - Method for preparing dish of fresh root mustard - Google Patents
Method for preparing dish of fresh root mustard Download PDFInfo
- Publication number
- CN101091527A CN101091527A CNA2006100450437A CN200610045043A CN101091527A CN 101091527 A CN101091527 A CN 101091527A CN A2006100450437 A CNA2006100450437 A CN A2006100450437A CN 200610045043 A CN200610045043 A CN 200610045043A CN 101091527 A CN101091527 A CN 101091527A
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- Prior art keywords
- mustard
- root
- salt
- sugar
- dish
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Abstract
The present invention relates to a fresh root mustard dish with palatable taste and unique flavour. Its raw material composition includes fresh root mustard, edible salt, granulated sugar, sweet fermented flour paste and brown sugar. Besides, said invention also provides its making method.
Description
Technical field
This invention relates to foods processing technique.A kind of preparation method of dish of fresh root mustard particularly.
Background technology
At present, with regard to China's eating habit, it is dull that the general eating method of fresh root mustard shows slightly,
Its nutritive value and delicious food are not fully excavated as yet.
Summary of the invention
Purpose of the present invention just provides a kind of preparation method of dish of fresh root mustard, and it can enrich the eating method of fresh root mustard, and its nutritive value and delicious food are manifested fully.
Embodiments of the present invention:
Composition of raw materials: 5 kilograms in 25 kilograms of brown sugar of 6 kilograms of sweet sauce of 10 kilograms of granulated sugar of fresh root mustard double centner salt.
Preparation method:
1. fresh root mustard is gone the root peeling to clean, be cut to two halves, put into cylinder then, put one deck dish, spread one deck salt, for the first time with 4 kilograms of salt, with 3 kilograms of salt, the 3rd day with 3 kilograms of salt after 1 day.Will stir once every day, takes out Exposure to Sunlight 1 day after 4 days.
2. brown sugar is added water and endure rarely, become fried sugar.
3. granulated sugar, sweet sauce, malt sugar are mixed.
4. root-mustard is put into the infusion of sweet sauce mixed liquor, put one deck root-mustard, spread the sweet sauce mixed liquor of one deck, root-mustard becomes black through about 4 months.
5. with black root-mustard salt solution wash clean, moisture is removed in Exposure to Sunlight, is put on the root-mustard surface with malt sugar again, and Exposure to Sunlight or oven dry are finished product.
Claims (2)
1, a kind of preparation method of dish of fresh root mustard is characterized in that being made up of following raw material: fresh root mustard, salt, granulated sugar, sweet sauce, brown sugar.
2, the preparation method of a kind of dish of fresh root mustard according to claim 1 is characterized in that: 1) fresh root mustard is gone the root peeling to clean, be cut to two halves, put into cylinder then, put one deck dish, spread one deck salt, with 4 kilograms of salt, with 3 kilograms of salt, the 3rd day with 3 kilograms of salt after 1 day for the first time.Will stir once every day, takes out Exposure to Sunlight 1 day after 4 days.
2) brown sugar is added water and endure rarely, become fried sugar.
3) granulated sugar, sweet sauce, malt sugar are mixed.
4) root-mustard is put into the infusion of sweet sauce mixed liquor, put one deck root-mustard, spread the sweet sauce mixed liquor of one deck, root-mustard becomes black through about 4 months.
5) with black root-mustard salt solution wash clean, moisture is removed in Exposure to Sunlight, is put on the root-mustard surface with malt sugar again, and Exposure to Sunlight or oven dry are finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100450437A CN101091527A (en) | 2006-06-23 | 2006-06-23 | Method for preparing dish of fresh root mustard |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100450437A CN101091527A (en) | 2006-06-23 | 2006-06-23 | Method for preparing dish of fresh root mustard |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101091527A true CN101091527A (en) | 2007-12-26 |
Family
ID=38990109
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006100450437A Pending CN101091527A (en) | 2006-06-23 | 2006-06-23 | Method for preparing dish of fresh root mustard |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101091527A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104041777A (en) * | 2014-06-25 | 2014-09-17 | 南京海鲸食品厂 | Sauce spiced turnip and processing technology thereof |
| CN104222921A (en) * | 2014-08-15 | 2014-12-24 | 芮德昌 | Processing technology of sweet and salted turnip |
| CN106387784A (en) * | 2016-09-23 | 2017-02-15 | 广东增钊生物科技有限公司 | Preparation method of nine-step prepared tuberous-rooted mustards |
-
2006
- 2006-06-23 CN CNA2006100450437A patent/CN101091527A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104041777A (en) * | 2014-06-25 | 2014-09-17 | 南京海鲸食品厂 | Sauce spiced turnip and processing technology thereof |
| CN104041777B (en) * | 2014-06-25 | 2016-01-20 | 南京海鲸食品厂 | A kind of sauce spiced turnips and processing technology thereof |
| CN104222921A (en) * | 2014-08-15 | 2014-12-24 | 芮德昌 | Processing technology of sweet and salted turnip |
| CN106387784A (en) * | 2016-09-23 | 2017-02-15 | 广东增钊生物科技有限公司 | Preparation method of nine-step prepared tuberous-rooted mustards |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |