CN103330174A - Cooking method of spicy leaf mustard - Google Patents

Cooking method of spicy leaf mustard Download PDF

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Publication number
CN103330174A
CN103330174A CN2013102976305A CN201310297630A CN103330174A CN 103330174 A CN103330174 A CN 103330174A CN 2013102976305 A CN2013102976305 A CN 2013102976305A CN 201310297630 A CN201310297630 A CN 201310297630A CN 103330174 A CN103330174 A CN 103330174A
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China
Prior art keywords
leaf mustard
spicy
cooking
procedure
mustard
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CN2013102976305A
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Chinese (zh)
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洪满
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洪满
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Priority to CN2013102976305A priority Critical patent/CN103330174A/en
Publication of CN103330174A publication Critical patent/CN103330174A/en

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Abstract

A cooking method of spicy leaf mustard comprises the following working procedure steps: 1, leaf mustard sorting procedure;2, leaf mustard cleaning tidying procedure; 3, leaf mustard air-drying procedure; 4, leaf mustard high temperature heating procedure; 5, leaf mustard still standing fermenting procedure; 6, spicy leaf mustard cooking procedure. According to the cooking method of the spicy leaf mustard, the cooked leaf mustard can generate a special and full-bodied spicy taste without adding pepper or balm, the defect caused by cooking with pepper is overcome, however, the spicy leaf mustard should be cooked and eaten in time as the spicy leaf mustard is the intermediate product of the process that lactic acid bacteria ferments in the leaf mustard, and the spicy taste cannot last for a long time.

Description

The preparation method of spicy leaf mustard
Technical field
What Fa of the present invention reached is making, the cooking method that leaf mustard is made into the food with unique perfume and pungent.
Background technology
National People's Congress's majority likes having the food of pungent, and it is not so difficult that cooks cook out the food of pungent, and it is just passable only to add capsicum when the cooking, and therefore, our all food that have pungent of seeing all almost are to have added capsicum.The strong pungent of capsicum can be covered the stench taste of the meat of some animals, therefore cook meat Tang Shijia capsicum can make the soup flavor more feel delicious; The strong impulse of capsicum can also be killed a lot of bacteriums, comprises a lot of germs of invading human body, and the people who has therefore eaten capsicum can also can prevent salty emitting by cold resistant.But from the dialectical theory of traditional Chinese medicine, capsicum has scorching characteristic, has eaten capsicum and can get angry, and eats the easiest violent rage of people of capsicum more; Capsicum also has the toxicity of trace, often eats toxicity in the person of capsicum and gathers to increase and cause body skin having a heatstroke, dermexanthesis, and therefore, the most of people of southern china seldom eat capsicum.
Even if it is peppery that a lot of people are afraid of, but pungent can trigger people's appetite really, a lot of famous food, menus all have pungent, and the source of these pungents all is to have added capsicum, almost do not have pepperyly not become big flavor, noly pepperyly do not become famous dish, but the shortcoming of capsicum can not be removed.Except capsicum, a lot of vegetables also can produce pungent, and for example: the old radish that the punja kind goes out, living onion bulb, uncooked garlic are first-class, and liquor also is that a kind of pungent is arranged concerning some people.Originally, pungent was a pain in fact, and the irritating material incentive people's of some that contains in the food oral mucosa produces the pain sensation of certain limit, and this pain sensation is thought pungent by the mankind.
Summary of the invention
What is spicy leaf mustard? the leaf mustard that has added capsicum and sesame oil? in the world the cook really the master-hand stand in great numbers, from the top chef to superfine cook, from royal cook to presidential cook, as long as saying, owner wants to enjoy spicy leaf mustard, they can expertly add capsicum and sesame oil when the cooking, because leaf mustard itself does not have fragrance and pungent, but real cooking master-hand but is hidden in folks of china, here how you have the honor to learn folks of china cooking master-hand general leaf mustard making, cook into the dish in unique fragrant pungent road, the preparation method of spicy leaf mustard just, wherein entire making process is not added capsicum.
The technical scheme that the spicy leaf mustard preparation method is taked is to be undertaken by following process: 1, and the operation of selecting materials of leaf mustard; 2, the cleaning arranging process of leaf mustard; 3, operation is shone in the cold of leaf mustard; 4, the high temperature heating process of leaf mustard; 5, the standing for fermentation operation of leaf mustard; 6, the cooking operation of spicy leaf mustard.
We know, leaf mustard itself is a kind of general vegetables that do not have pungent fully, want leaf mustard is cooked into the dish that has pungent, two kinds of methods are arranged: the one, add the material of capsicum or other pungent, but this method for some concerning the very strict people of food requirement and inadvisable, because the scorching property of capsicum and a small amount of toxicity are refused to eat by some people, garlic, these peppery things of onion are infiltrated the character that also can cover leaf mustard; Another kind method is fermentation, and Here it is ferments leaf mustard to the stage that has pungent by the operation of strictness.The preparation method of spicy leaf mustard of the present invention is exactly to adopt the method for fermentation to make leaf mustard produce pungent, can also produce strong fragrance.We find in practice: leaf mustard is fermented by certain production process, and leaf mustard will produce a kind of irritating material to the regular hour, this material is exactly the intermediate product of lactobacillus-fermented, this material contains alcohols, therefore also attaches giving out the fragrance of strong leaf mustard except irritating pungent sensation.Can say that so we just not cook out spicy leaf mustard at the finishing leaf mustard of filling a wine cup for? this can not, because the alcohols character that different plant fermentations obtain is different, we select leaf mustard for use, be because the special giving off a strong fragrance of alcohols material that the leaf mustard fermentation obtains so just can be produced free from worldly cares, first-class healthy food.Unfortunately, the alcohols material that leaf mustard produces because we ferment is the interstage product of lactobacillus-fermented, it is not long that the fermentation leaf mustard is adopted the time that the strong fragrant pungent of this uniqueness that produces continues, behind the several hrs, lactic acid bacteria is owing to continue fermentation, this fragrant pungent can fade away, and up to being replaced by tart flavour fully, the leaf mustard fermentation finally becomes sauerkraut because of the passing of time.Practice is also found, the freezing the sort of strong fragrant pungent of fermenting and obtaining that also changed of spicy leaf mustard, killed the bacterial classification that produces special alcohols because cross low temperature, crossing low temperature also makes a lot of material compositions such as chlorophyll in the leaf mustard change, fragrance also changes, and therefore, wants to enjoy genuine spicy leaf mustard, should in time make, cook, eat, can not place for a long time.
The beneficial effect of the preparation method of spicy leaf mustard is: only use leaf mustard, just can produce and have fragrant peppery taste, and fragrant pungent is strong, unique, healthy, overcome and added capsicum generation pungent but also all unsound compositions of generation.
The specific embodiment
Below we are described in detail the enforcement of the preparation method of spicy leaf mustard.
The preparation method of spicy leaf mustard is mainly undertaken by following process: 1, and the operation of selecting materials of leaf mustard; The cleaning arranging process of 2 leaf mustard; 3, operation is shone in the cold of leaf mustard; 4, the high temperature heating process of leaf mustard; 5, the standing for fermentation operation of leaf mustard; 6, the cooking operation of spicy leaf mustard.
We carry out detailed implementation to each step of the preparation method operation of spicy leaf mustard.1, the operation of selecting materials of leaf mustard: can the selecting materials of leaf mustard be related to leaf mustard and produce strong fragrant pungent, selects materials and can not select tender leaf mustard for use, also should not select the leaf mustard of the sufficient blade hypertrophy of moisture for use; The leaf mustard of selecting for use should be the growth later stage near the leaf mustard in florescence, leaf mustard at this time absorbs, has gathered enough mineral matters in blade, trace does not have element; The leaf mustard of selecting for use is the leaf mustard that goes out of nonirrigated farmland kind preferably, moisture seldom in such leaf mustard blade, but it is very big that vitamin, chlorophyll, cellulose and other trace do not have plain content of material, and these are all made, produce strong fragrant pungent and provide material base for us.2, the cleaning arranging process of leaf mustard: cleaning and put in order the next leaf mustard of collection is important making link, strict careful cleaning can be clean the earth on the leaf mustard blade and Impurity removal, blade rotten having, withered and yellow part is chosen and is lost, cleaning the arranging process process also is to remove the operation that reduces bacterium, and cleaning and arranging process process keep the integrality of every blade as far as possible.3, operation is shone in the cold of leaf mustard: cleaning every the cool solarization of the sun on clean shelf placed apart of leaf mustard that obtains after the arrangement, cool solarization process is often stirred to shift one's position the major part of blade is sunlighted, the cool ground process of shining is to make blade reduce moisture content, more enriching is thick to make in the blade contained material, and cool the solarization also makes blade absorb more energy must becoming the cold of leaf mustard, but cool solarization can not be too of a specified duration, generally be advisable with about three hours, the leaf mustard blade after cool the solarization is very soft.4, the high temperature heating process of leaf mustard: and then the leaf mustard after the cold solarization is carried out the high temperature heating with kill bacteria, the high-temperature-hot-water immersion method of method, can kill the assorted bacterium on every blade like this, the fermentation of lactic acid bacteria is not subjected to the interference effect of other assorted bacterium like this, high temperature also makes the leaf mustard blade lose vitality, make blade can not resist lactic acid bacteria portion's fermentation within it, but the temperature of hot water can not be too high, too high water temperature can make the slaking of leaf mustard leaf, mashedization, too high water temperature also can also be killed by lactobacillus inoculation, generally is advisable with about 70 degrees centigrade, soaks boiling hot blade and just can pull out in one minute.5, the standing for fermentation operation of leaf mustard: high temperature is soaked leaf mustard after scalding, and to pull instruments of all contact leaf mustard of back out all must be the sterilization instrument, the people also should put on the sterilization Rubber gloves and operate, and anyly causes the action of assorted bacterium and the failure that instrument all can cause the leaf mustard fermentation; Several Zhang Yiqi of leaf mustard leaf that soak after scalding are stacked into strip, both hands catch two carefully to twist diminishing, more enriching is thick for the contained material of leaf mustard behind the diminishing, leaf mustard leaf behind the diminishing is spread out overlapping being placed in the clean instrument, note without salt, because the salt branch of high concentration kills lactic acid bacteria, also note not pressurization, keep interlobate vegetables pine, because lactobacillus-fermented needs oxygen, after one hour, fragrant pungent begins to occur, fragrant peppery peak appearred after four hours, time is more long, and fragrant pungent causes disappearance again gradually, up to being replaced by tart flavour fully, because the temperature difference of various places, fermentation is also different to the fragrant peppery time.6, the cooking operation of spicy leaf mustard: the time that spicy leaf mustard exists is not long, therefore people must catch the fermentation leaf mustard and cook edible to the peppery Best Times of perfume, because sterilization process had been carried out in the front, so the time of the cooking needn't be long, the long cooking time can make spicy leaf mustard change character, and cooking method was the best in one minute to do stir-fry, dried stir-fry only adds salt and edible oil gets final product, might be with plant delicate fragrance and spicy the covering of spicy leaf mustard uniqueness because add other material; The somebody likes the food that turns sour slightly, so just allows the leaf mustard fermentation time a little long, and the spicy leaf mustard tart flavour that this is produced, spicy, delicate fragrance, crisp and refreshing mouthfeel have had.

Claims (1)

1. the preparation method of spicy leaf mustard, it is to be undertaken by following process: 1, the operation of selecting materials of leaf mustard; 2, the cleaning arranging process of leaf mustard; 3, operation is shone in the cold of leaf mustard; 4, the high temperature heating process of leaf mustard; 5, the standing for fermentation operation of leaf mustard; 6, the cooking operation of spicy leaf mustard.
CN2013102976305A 2013-07-16 2013-07-16 Cooking method of spicy leaf mustard CN103330174A (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103519105A (en) * 2013-10-18 2014-01-22 刘诗茵 Preparation method of diced meat-mustard pickle
CN104305060A (en) * 2014-11-22 2015-01-28 毛华养 Special salted leaf mustard preparing method
CN104621512A (en) * 2013-11-12 2015-05-20 卢仁华 Production method for fermented spicy vegetables
CN106213350A (en) * 2016-07-27 2016-12-14 姚红亮 The method for salting of the Caulis et Folium Brassicae junceae heart

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1961737A (en) * 2006-11-30 2007-05-16 华南理工大学 An instant pickled vegetables containing live probiotics and preparation method thereof
CN100998395A (en) * 2006-12-22 2007-07-18 熊新安 Method for pickling leaf mustard
CN101473919A (en) * 2009-01-24 2009-07-08 王北安 Method for processing mustard vegetables
CN101779781A (en) * 2010-03-24 2010-07-21 上海应用技术学院 Spicy leaf mustard processing method

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1961737A (en) * 2006-11-30 2007-05-16 华南理工大学 An instant pickled vegetables containing live probiotics and preparation method thereof
CN100998395A (en) * 2006-12-22 2007-07-18 熊新安 Method for pickling leaf mustard
CN101473919A (en) * 2009-01-24 2009-07-08 王北安 Method for processing mustard vegetables
CN101779781A (en) * 2010-03-24 2010-07-21 上海应用技术学院 Spicy leaf mustard processing method

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Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103519105A (en) * 2013-10-18 2014-01-22 刘诗茵 Preparation method of diced meat-mustard pickle
CN104621512A (en) * 2013-11-12 2015-05-20 卢仁华 Production method for fermented spicy vegetables
CN104305060A (en) * 2014-11-22 2015-01-28 毛华养 Special salted leaf mustard preparing method
CN106213350A (en) * 2016-07-27 2016-12-14 姚红亮 The method for salting of the Caulis et Folium Brassicae junceae heart

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