CN102715481A - Method for processing salted mustard - Google Patents

Abstract

A method for processing salted mustard comprises the following steps of:airing of crude raw materials: picking big-leaf mustard at proper time and insolating the picked big-leaf mustard for 3-5 hours; stem breaking: breaking stems of the sundried big-leaf mustard to achieve thinning of the big-leaf mustard, wherein the diameters of the stems of the big-leaf mustard after being subjected to the stem breaking are 2.5-3cm; air drying: airing the strip-shaped big-leaf mustard until the drying degree achieves 80%, washing, then airing the washed big-leaf mustard again until the drying degree achieves 90% and chopping up; material mixing: mixing 0.5% of dried prantt onion herbs, 0.5% of dried garlic sprouts, 5% of houttuynia cordata, 10% of pure rice wine being more than 40 degrees, salt with defined amount and the balance being dried big-leaf mustard according to a process formula, washing, airing and chopping up the materials, evenly mixing the materials according to the proportion, and repeatedly rubbing to enable the mixture to be fully softened; and pickling: filling the mixture into a jar in a sealed mode to perform mellowing pickling for 10-20 days to obtain the salted mustard.

Description

A kind of processing method of water salt dish

Technical field

The present invention relates to the method for salting of a kind of vegetables, particularly a kind of processing method of water salt dish.

Background technology

Water salt dish is a kind of local and special products in Guizhou, and the primary raw material of making water salt dish is a leafy mustard, and leafy mustard is claimed green vegetables again, hot food, and spring vegetable extensively has cultivation in China south.Leafy mustard is that the Cruciferae rape belongs to, one or two years sward this, leaf is grown up flat, the medium shrinkage in blade face is emerald green.The leafy mustard output is high, and per hectare is produced the 60000-75000 kilogram.Leafy mustard has the mustard pungent, and the master does pickled processing.

Leafy mustard is of high nutritive value, and vitamin is abundant, and is a kind of medicinal vegetables.Often edible pleasant ease constipation, body-building makes eye bright.

Traditional pickling technology is that the life raw material for washing is dried in the air to leather hard, hold in hand pin step on salting with the stone compacting go into the bucket pickle.This way is prone to produce nitrite or go mouldy, and quality is difficult for guaranteeing.

Summary of the invention

In order to overcome the deficiency of traditional pickling technology; The processing method that the purpose of this invention is to provide a kind of water salt dish; Greatly improve and pickle quality; Keep nutritional labeling and the medical value pickled, shorten the maturity period of curing food, prepare the processing method of the good a kind of water salt dish of color tool fast.

To achieve these goals, technical scheme of the present invention is following:

A kind of processing method of water salt dish adopts following method to make:

The first step is given birth to the solarization system of raw material:

The timely collecting leafy mustard; After tapping, tanned by the sun earlier 3-5 hours;

Broken stem of second step:

With the broken stem refinement of above-mentioned leafy mustard of drying, tear along stem then, leafy mustard stem place diameter is 2.5～3 centimetres behind the broken stem;

The 3rd step dryness in the sun:

With above-mentioned strip leafy mustard dry reach 80% after, clean, dry once more and reach 90%, chop up;

The 4th step batching:

Batching is with doing wild green onion, dried garlic bolt, the folding basal part of the ear;

Wild green onion is claimed green onion recklessly again, and garlic bolt is claimed garlic stems again, and the folding basal part of the ear is the root of cordate houttuynia;

Press technical recipe (mass percent): do wild green onion 0.5%, dried garlic bolt 0.5%, the above pure rice wine 10% of the folding basal part of the ear 5%, 40 degree, salt is an amount of, remains to be dried leafy mustard;

Batching is also washed simultaneously, dries, is chopped up; Mix according to the above ratio then and mix thoroughly, crumple with fully softening repeatedly;

The 5th step pickled:

Adorning altar sealing alcoholization at last pickles and got final product in 10-20 days.

The specific embodiment

Embodiment

(1) timely collecting leafy mustard.

The Taijiang County, Guizhou is local, and to fit collecting time be March first arrival mid-March; Remove that those have the yellow part of the peculiar smell or the person of going mouldy or leaf in the dish leaf of purchase; Leafy mustard spread out on the clean water mud dam or the tool that dries in the air ted in the sun, evaporation section moisture is under the photothermy of the sun; Promote the formation and the various chemical change of various fat in its body, strengthen enzymatic activity.If overcast and rainy, also can dry or dry, but the time to be long, cost is high, and effect is also dried not as under the sunlight, and the product that dries the back system under the sunlight has and dries peculiar " sun fragrance " under the sunlight, has good quality.Present embodiment adopts the mode of drying under the sunlight.After gathering, tanned by the sun earlier 3-5 hours;

(2) with the broken stem refinement of above-mentioned leafy mustard of drying, tears along stem then, and leafy mustard stem place diameter is 2.5 behind the broken stem---and 3 centimetres;

(3) with above-mentioned strip leafy mustard dry reach 80% after, clean, dry once more and reach 90%, chop up, size arbitrarily;

(4) presses technical recipe (mass percent): do wild green onion 0.5%, and dried garlic bolt 0.5%, the above pure rice wine 10% of the folding basal part of the ear 5%, 40 degree, salt is an amount of, remains to be dried leafy mustard;

Batching is also washed simultaneously, dries, is chopped up; Mix according to the above ratio at last and mix thoroughly, crumple with fully softening repeatedly;

(5) adorns altar sealing alcoholization then and pickles and got final product in 10-20 days.

The water salt vegetable food shelf-life of using the present invention to produce is 6 months.

Claims (1)

1. the processing method of a water salt dish adopts following method to make:

The first step is given birth to the solarization system of raw material:

The timely collecting leafy mustard; After tapping, tanned by the sun earlier 3-5 hours;

Broken stem of second step:

With the broken stem refinement of above-mentioned leafy mustard of drying, tear along stem then, leafy mustard stem place diameter is 2.5～3 centimetres behind the broken stem;

The 3rd step dryness in the sun:

With above-mentioned strip leafy mustard dry reach 80% after, clean, dry once more and reach 90%, chop up;

The 4th step batching:

Press technical recipe (mass percent): do wild green onion 0.5%, dried garlic bolt 0.5%, the above pure rice wine 10% of the folding basal part of the ear 5%, 40 degree, salt is an amount of, remains to be dried leafy mustard;

Batching is also washed simultaneously, dries, is chopped up; Mix according to the above ratio then and mix thoroughly, crumple with fully softening repeatedly;

The 5th step pickled:

Adorning altar sealing alcoholization at last pickles and got final product in 10-20 days.