CN104705615A - Almond leaf mustard pickling method capable of reducing hyperlipaemia, hypertension and hyperglycemia - Google Patents
Almond leaf mustard pickling method capable of reducing hyperlipaemia, hypertension and hyperglycemia Download PDFInfo
- Publication number
- CN104705615A CN104705615A CN201510117208.6A CN201510117208A CN104705615A CN 104705615 A CN104705615 A CN 104705615A CN 201510117208 A CN201510117208 A CN 201510117208A CN 104705615 A CN104705615 A CN 104705615A
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- CN
- China
- Prior art keywords
- leaf mustard
- almond
- pickling
- head
- vinegar
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- 240000001466 Brassica juncea Species 0.000 title claims abstract description 66
- 235000005855 leaf mustard Nutrition 0.000 title claims abstract description 66
- 244000144725 Amygdalus communis Species 0.000 title claims abstract description 43
- 235000020224 almond Nutrition 0.000 title claims abstract description 43
- 235000011437 Amygdalus communis Nutrition 0.000 title claims abstract description 38
- 238000005554 pickling Methods 0.000 title claims abstract description 11
- 206010062060 Hyperlipidaemia Diseases 0.000 title abstract 4
- 206010020772 Hypertension Diseases 0.000 title abstract 4
- 201000001421 hyperglycemia Diseases 0.000 title abstract 4
- 235000013599 spices Nutrition 0.000 claims abstract description 17
- 239000000052 vinegar Substances 0.000 claims abstract description 17
- 239000011901 water Substances 0.000 claims abstract description 17
- 238000009835 boiling Methods 0.000 claims abstract description 13
- UIIMBOGNXHQVGW-UHFFFAOYSA-M NaHCO3 Chemical compound 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- 238000000034 methods Methods 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M nitrite anion Chemical compound 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[O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
Description
Technical field
The present invention relates to a kind of homely salted & preserved vegetable, be specifically related to a kind of method for salting falling three high almond leaf mustard.
Background technology
Leaf mustard is through our people's Long-term selection and cultivation, cultivate root, stem, leaf, a kind of sedge, bud, son waits leaf mustard mutation, root mustard, also rutabaga is, be used for salted white, Here it is the root-mustard that everyone knows about it, leaf mustard is then divided into great Ye mustard, floral leaf mustard, be commonly called as potherb mustard, the salted-and-sun-dried Chinese cabbage of enjoying endless aftertastes can be made into, and stem mustard, people are used for making hot pickled mustard tube, now be famous in both at home and abroad, leaf mustard head is a mutation of leaf mustard, for root-mustard, its quality is tight, moisture is few, dietary fiber is many, there is strong mustard pungent also honorable bitter, leaf mustard head is exactly root-mustard, also known as root-mustard, crucifer, leaf mustard head portrait radish is equally long in underground, but its shape is ball, under grown a long fibrous root, like radish, an appearance picture pimple, and one pungent of having tasted, therefore named hot food, the most general eating method is eaten with salted salted vegetables of making, also some places are made hot food, peppery silk etc., the mustard food made in the market is all eat for consumer as the little food of appetizing, do not have health-care treatment.
Summary of the invention
The object of the present invention is to provide a kind of method for salting falling three high almond leaf mustard.
The technical solution used in the present invention is: a kind of method for salting falling three high almond leaf mustard, and it comprises following steps:
Scrape off crust after being cleaned by leaf mustard head, rinse well under being placed on flowing water;
By peeling after leaf mustard head be cut into the sheet that thickness is 0.5-0.8cm, after be cut into the strip that width is 0.3-0.5cm, put into after grape wine soaks 1-2 days and take out;
Outside leaf mustard head, uniform broadcasting one deck salt, puts into jar for picking vegetable, sealed pickling 36-38 hour;
The salt of leaf mustard head surface is rinsed well;
Almond is toasted 8-10 minute in the baking oven that temperature is 95-100 DEG C, removes almond seed coat;
Almond after immersion and spice were put into water boiling after 25-30 minute, take out almond, retain boiling liquid, boiling liquid is heated to 65 DEG C, and after being incubated 6-8 hour, filtering residue, makes spice water, and spice is mixed in the ratio of 2:0.5:0.3:0.1:1:0.8 by red yeast rice, balm, Lysimachia sikokiana, Lian meter Xin, Chinese cassia tree, dried orange peel;
Almond is put into vinegar to soak 2 days, in vinegar, add appropriate sodium bicarbonate, the weight ratio of vinegar and sodium bicarbonate is 20:1 simultaneously;
By leaf mustard head inoculating bifidobacterium, add aroma-producing yeasts, be 35-38 DEG C in temperature simultaneously, and relative humidity is under the environment of 80%-85%, spontaneous fermentation 3-5 days, and taken out by leaf mustard, leaf mustard head, aroma-producing yeasts weight ratio are 1:0.002;
After leaf mustard after fermentation is repeatedly squeezed 2-3 time under the pressure of 1.5-2mpa, be placed in compound seasoner and pickle 10-11 hour, compound seasoner is mixed by the weight ratio of 0.3:1:1.5 by sesame oil, vinegar, spice water;
By almond with pickle after leaf mustard mix, pack after high-temperature sterilization.
Through the almond leaf mustard that the present invention obtains, mouthfeel is clear and melodious, vinegar-pepper appetizing, nutritious, salting period is short, and curing process does not add any anticorrisive agent and toner, and content of nitrite is extremely low, long-term eating can not damage human body, almond leaf mustard after the present invention pickles, also has the effect of step-down, lipopenicillinase, hypoglycemic, and the three high crowds that are more suitable for go with rice or bread edible, fungistatic effect is obvious, can keep for a long time without the need to adding anticorrisive agent.
Detailed description of the invention
Embodiment 1:
Scrape off crust after being cleaned by leaf mustard head, rinse well under being placed on flowing water;
By peeling after leaf mustard head be cut into the sheet that thickness is 0.5cm, after be cut into the strip that width is 0.3cm, put into grape wine soak 1 day;
Outside leaf mustard head, uniform broadcasting one deck salt, puts into jar for picking vegetable, sealed pickling 36 hours;
The salt of leaf mustard head surface is rinsed well;
Almond is toasted 8 minutes in the baking oven that temperature is 95 DEG C, removes almond seed coat;
Almond after immersion and spice were put into water boiling after 25 minutes, take out almond, retain boiling liquid, boiling liquid is heated to 65 DEG C, and after being incubated 6 hours, filtering residue, makes spice water, and spice is mixed in the ratio of 2:0.5:0.3:0.1:1:0.8 by red yeast rice, balm, Lysimachia sikokiana, Lian meter Xin, Chinese cassia tree, dried orange peel;
Almond is put into vinegar to soak 2 days, in vinegar, add appropriate sodium bicarbonate, the weight ratio of vinegar and sodium bicarbonate is 20:1 simultaneously;
By leaf mustard head inoculating bifidobacterium, add aroma-producing yeasts, be 35 DEG C in temperature simultaneously, and relative humidity is under the environment of 80%-, spontaneous fermentation 3 days, and taken out by leaf mustard, leaf mustard head, aroma-producing yeasts weight ratio are 1:0.002;
After leaf mustard after fermentation is repeatedly squeezed 2 times under the pressure of 1.5mpa, be placed in compound seasoner and pickle 10 hours, compound seasoner is mixed by the weight ratio of 0.3:1:1.5 by sesame oil, vinegar, spice water;
By almond with pickle after leaf mustard mix, pack after high-temperature sterilization.
Embodiment 2:
Scrape off crust after being cleaned by leaf mustard head, rinse well under being placed on flowing water;
By peeling after leaf mustard head be cut into the sheet that thickness is 0.8cm, after be cut into the strip that width is 0.5cm, put into grape wine soak 2 days;
Outside leaf mustard head, uniform broadcasting one deck salt, puts into jar for picking vegetable, sealed pickling 38 hours;
The salt of leaf mustard head surface is rinsed well;
Almond is toasted 8-10 minute in the baking oven that temperature is 100 DEG C, removes almond seed coat;
Almond after immersion and spice were put into water boiling after 30 minutes, take out almond, retain boiling liquid, boiling liquid is heated to 65 DEG C, and after being incubated 8 hours, filtering residue, makes spice water, and spice is mixed in the ratio of 2:0.5:0.3:0.1:1:0.8 by red yeast rice, balm, Lysimachia sikokiana, Lian meter Xin, Chinese cassia tree, dried orange peel;
Almond is put into vinegar to soak 2 days, in vinegar, add appropriate sodium bicarbonate, the weight ratio of vinegar and sodium bicarbonate is 20:1 simultaneously;
By leaf mustard head inoculating bifidobacterium, add aroma-producing yeasts, be 38 DEG C in temperature simultaneously, and relative humidity is under the environment of 85%, spontaneous fermentation 5 days, and taken out by leaf mustard, leaf mustard head, aroma-producing yeasts weight ratio are 1:0.002;
After leaf mustard after fermentation is repeatedly squeezed 3 times under the pressure of 1.5-2mpa, be placed in compound seasoner and pickle 11 hours, compound seasoner is mixed by the weight ratio of 0.3:1:1.5 by sesame oil, vinegar, spice water;
By almond with pickle after leaf mustard mix, pack after high-temperature sterilization.
Claims (4)
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| CN201510117208.6A CN104705615A (en) | 2015-03-18 | 2015-03-18 | Almond leaf mustard pickling method capable of reducing hyperlipaemia, hypertension and hyperglycemia |
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