CN105918975A - Making method of sour and sweet mustard root shreds with mustard flavor - Google Patents
Making method of sour and sweet mustard root shreds with mustard flavor Download PDFInfo
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- CN105918975A CN105918975A CN201610287891.2A CN201610287891A CN105918975A CN 105918975 A CN105918975 A CN 105918975A CN 201610287891 A CN201610287891 A CN 201610287891A CN 105918975 A CN105918975 A CN 105918975A
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- Prior art keywords
- mustard
- root
- sour
- sweet
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
-
- 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
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a making method of sour and sweet mustard root shreds with mustard flavor. The method comprises the following steps of: taking 400-1000g of fresh root mustard, washing the fresh root mustard to be clean, performing airing for dehydration under a shady and cool natural environment until the dehydration rate reaches 18%-30%, conducting shredding, adding 2-5g of table salt, adding 5-10g of garlic slices, performing uniform stirring, and allowing the obtained mixture to stand for 3 minutes or above; and 2) heating a frying pan, adding 5-10ml of plant oil, adding 10-20 Chinese prickly ash particles, then adding 10-20ml of edible vinegar, immediately pouring hot oil into root mustard shreds after the edible vinegar is boiled, then adding 10-20g of white sugar, performing uniform stirring, performing filling into a dry container while the mixture is hot, and conducting hermetical placement at room temperature of 25 DEG C for 10-15 days. According to the making method disclosed by the invention, the making period is obviously shortened; the whole process from product processing to completion only needs about 10 days, so that the processing period is greatly shortened, and the product income velocity is relatively high; the sour and sweet mustard root shreds with mustard flavor belong to a green food, the defects of overproof nitrite, high cancerogenic substance generation possibility and the like existing in salting and marinating processes are avoided, and the sour and sweet mustard root shreds with mustard flavor meet the demands of modern people on pursuing healthy and green foods.
Description
Technical field
The present invention relates to a kind of equipment processed for Household vegetable storage, be specifically related to a kind of mustard sweet and sour mustard root silk
Manufacture method.
Background technology
Current rhythm of life is increasingly faster, and the living habit making people conventional has some changes.Along with social economy and the people
Growth in the living standard, represents the crops such as vegetable of pollution-free food the most recognized and like.Consumer is to vegetable
Demand meeting from quantity, turn to auxotype, safety and the demand of the aspect such as fast-type and anniversary balanced type.Therefore be suitable for
Production technology, manufacturing process and the circulation style of these consumptive characteristics change, is respectively provided with good application prospect.
Caulis et Folium Brassicae junceae is the special vegetable of China, originates from Asia, and Li Shizhen (1518-1593 A.D.) writes Compendium of Material Medica and describes the doctor of medical Caulis et Folium Brassicae junceae
By value.Caulis et Folium Brassicae junceae has the acid of uniqueness because of it, and seed can mustard processed or mustard oil；There is the root of edible Caulis et Folium Brassicae junceae, make root use mustard
Dish；There is the leaf of edible Caulis et Folium Brassicae junceae, be leaf mustard etc..It is shortening stem that the master root of Caulis et Folium Brassicae junceae is distributed in stem in the soil layer of about 30 centimetres,
Wherein root-mustard is the main raw material(s) of China's traditional pickling process brined vegetable, owing to root-mustard all can be planted in China various places, and root
By the abundant raw materials of Caulis et Folium Brassicae junceae, the development for brined vegetable curing food industry is provided convenience.But, the root that Vehicles Collected from Market is sold uses mustard
Dish curing food mostly have passed through salt down, halogen, the processing process of solarization, from processing first product probably need 8 months to pickling finished product
, there is certain elapsed time long in fabrication cycle, work flow is loaded down with trivial details, and income takes effect slow unfavorable factor.And, currently pickle
Product lose Caulis et Folium Brassicae junceae due mustard local flavor, do not develop the special flavor of product self.Further, along with health of people
The raising of health care consciousness and the raising of correlation detection technology, people gradually find and detect, salt down, exist in halogen fabrication and processing
Nitrite exceeds standard, easily produces carcinogen etc., all reduces the market share of the product pickled.
Summary of the invention
Pickle cycle length for the Caulis et Folium Brassicae junceae curing food of above-mentioned prior art, the course of processing is loaded down with trivial details, income takes effect slowly, product wind
The defect that taste exploitation waits the most comprehensively, the technical problem to be solved is: how to provide a kind of shortening fabrication cycle, meet
Multiple crowd's taste, the mustard sweet and sour mustard root wire production method of expansion market share.
In order to solve above-mentioned technical problem, present invention employs following technical scheme:
A kind of mustard sweet and sour mustard root wire production method, it is characterised in that comprise the steps:
1) taking 400 1000 grams of fresh root-mustards, wash clean, dry in the sun dehydration under shady and cool natural environment, when dehydration reaches 18%
After 30%, it is cut into silk and places in open-top receptacle, add Sal 2 g 5 g, and add garlic pieces 5 10 g, and stir, place
More than 3 minutes；
2) by frying pan burn-out, put vegetable oil 5 10 ml burn-out, add Pericarpium Zanthoxyli granule 10 20, treat that Pericarpium Zanthoxyli becomes in oil cauldron
Color, adds 10 20 ml vinegars；After vinegar seethes with excitement, the most while hot oil is poured in Caulis et Folium Brassicae junceae silk, add 10 g 20 g white
Sugar, after stirring, is hot filling in the drying receptacle cleaned, and close the lid sealing, puts 10 15 days at 25 DEG C of ambient temperatare
After, the most direct-edible.
Further feature was, the finished product after processing, 3 DEG C of stored refrigerated 3 months.
Finished product after processing, preserves at least 2 years in a cold or frozen state.
The manufacture method of mustard sweet and sour mustard root silk of the present invention, relative to prior art, has a characteristic that
The fabrication cycle of mustard sweet and sour mustard root silk of the present invention substantially shortens, and the present invention only needs 10 days from Product processing to completing
Left and right, substantially reduces process-cycle, product income speed.The present invention develops the Caulis et Folium Brassicae junceae product of mustard sour in the mouth sugariness,
Not only increase the local flavor of product, also enrich the product category of Caulis et Folium Brassicae junceae, meet the diversified demand of market product, meet multiple
Crowd's taste, can expand market share.The mustard root silk of the present invention is a kind of pollution-free food, it is to avoid salt down, in halogen fabrication and processing
The nitrite existed exceeds standard, easily produces the deficiencies such as carcinogen, belongs to the food of green health, meets present people and pursues
Healthy, the needs of pollution-free food.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further detail.
One mustard sweet and sour mustard root wire production method of the present invention, it is characterised in that comprise the steps:
1, taking 400 1000 grams of fresh root-mustards, wash clean, dry in the sun dehydration under shady and cool natural environment, when dehydration reaches 18%
After 30%, it is cut into silk and places in open-top receptacle, add Sal 2 g 5 g, and add garlic pieces 5 10 g, and stir, place
More than 3 minutes, standby；
2, by frying pan burn-out, put vegetable oil 5 10 ml burn-out, add Pericarpium Zanthoxyli granule 10 20, treat that Pericarpium Zanthoxyli becomes in oil cauldron
Color, by red browning color (frying pan temperature approximately reaches 200 260 DEG C), adds 10 20ml vinegars；After vinegar seethes with excitement, immediately
While hot oil is poured in Caulis et Folium Brassicae junceae silk, and adds 10 g 20g white sugar, after stirring, be hot filling in clean drying receptacle,
In dry glass container, close the lid sealing, after 25 DEG C of ambient temperatare put 10 15 days, the most direct-edible；Certainly,
Time edible, eater can add other flavoring agent according to oneself taste.
3, the finished product after processing, 3 DEG C of stored refrigerated up to 3 months, extends the shelf-life；Or it is the most long-term
Preserve, at least 2 years；Extend the shelf-life, it is simple to shipping storage etc..
Embodiment 1:
1,500 grams of fresh root-mustards are taken, wash clean, dry in the sun dehydration under shady and cool natural environment, after dehydration reaches 20%, i.e. root
After reaching 80% by Caulis et Folium Brassicae junceae water content, quality is 400 g, is cut into by root-mustard and meets edible silk, adds Sal 2 g, and adds
Garlic pieces 6g, and stir, place 3 minutes；
2, by frying pan burn-out, put vegetable oil 5 ml burn-out, add Pericarpium Zanthoxyli granule 10, treat Pericarpium Zanthoxyli variable color in oil cauldron, by red
Complexion changed brown (frying pan temperature approximately reaches 200 DEG C), adds 12ml vinegar；After vinegar seethes with excitement, the most while hot oil is poured into Caulis et Folium Brassicae junceae
In Si, and add 10 g white sugar；After stirring, it is hot filling in clean drying receptacle, in dry glass container, lid
Upper cover seals, after 25 DEG C of ambient temperatare put 10 days, the most direct-edible.
Embodiment 2:
1,600 grams of fresh root-mustards are taken, wash clean, dry in the sun dehydration under shady and cool natural environment, after dehydration reaches 20%, i.e. root
After reaching 80% by Caulis et Folium Brassicae junceae water content, quality is that 480 g are cut into silk, is cut into by root-mustard and meets edible silk；Add Sal 3 g,
And add garlic pieces 7g, and stir, place 3 minutes；
2, by frying pan burn-out, put vegetable oil 6 ml burn-out, add Pericarpium Zanthoxyli granule 12, treat Pericarpium Zanthoxyli variable color in oil cauldron, by red
Complexion changed brown (frying pan temperature approximately reaches 210 DEG C), adds 13ml vinegar；After vinegar seethes with excitement, pour into while hot in Caulis et Folium Brassicae junceae silk；Add
14 g white sugar, after stirring, are hot filling in clean drying receptacle, and in dry glass container, close the lid sealing,
After 25 DEG C of ambient temperatare put 10 days, the most direct-edible.
3, the finished product after processing was 3 DEG C of stored refrigerated 3 months, extended the shelf-life, it is simple to shipping storage etc..
Embodiment 3:
1,800 grams of fresh root-mustards are taken, wash clean, dry in the sun dehydration under shady and cool natural environment, after dehydration reaches 25%, i.e. root
After reaching 75% by Caulis et Folium Brassicae junceae water content, quality is that 600 g are cut into silk, is cut into by root-mustard and meets edible silk；Add Sal 4 g,
And add garlic pieces 8g, and stir, place 5 minutes；
2, by frying pan burn-out, put vegetable oil 8 ml burn-out, add Pericarpium Zanthoxyli granule 15, treat Pericarpium Zanthoxyli variable color in oil cauldron, by red
Complexion changed brown (frying pan temperature approximately reaches 210 DEG C), adds 15ml vinegar；After vinegar seethes with excitement, while hot oil is poured in Caulis et Folium Brassicae junceae silk；
And add 18 g white sugar, after stirring, it is hot filling in clean drying receptacle, in dry glass container, closes the lid
Son seals, after 25 DEG C of ambient temperatare put 10 days, the most direct-edible.
3, the finished product after processing was 3 DEG C of stored refrigerated 3 months, extended the shelf-life, it is simple to shipping storage etc..
The ultimate principle of the present invention and principal character and advantages of the present invention have more than been shown and described.The present invention is not by upper
State the principle that the present invention is simply described described in the restriction of examples of implementation, above-described embodiment and description, without departing from this
On the premise of bright principle, the present invention also has various changes and modifications, and these changes and improvements both fall within claimed this
In bright scope.
Claims (3)
1. a mustard sweet and sour mustard root wire production method, it is characterised in that comprise the steps:
1) taking 400 1000 grams of fresh root-mustards, wash clean, dry in the sun dehydration under shady and cool natural environment, when dehydration reaches 18%
After 30%, it is cut into silk and places in open-top receptacle, add Sal 2 g 5 g, and add garlic pieces 5 10 g, and stir, place
More than 3 minutes；
2) by frying pan burn-out, put vegetable oil 5 10 ml burn-out, add Pericarpium Zanthoxyli granule 10 20, treat that Pericarpium Zanthoxyli becomes in oil cauldron
Color, adds 10 20 ml vinegars；After vinegar seethes with excitement, the most while hot oil is poured in Caulis et Folium Brassicae junceae silk, add 10 g 20 g white
Sugar, after stirring, is hot filling in the drying receptacle cleaned, and close the lid sealing, puts 10 15 days at 25 DEG C of ambient temperatare
After, the most direct-edible.
2. mustard sweet and sour mustard root wire production method as claimed in claim 1, it is characterised in that the finished product after processing, at 3 DEG C
Stored refrigerated 3 months.
3. mustard sweet and sour mustard root wire production method as claimed in claim 1, it is characterised in that the finished product after processing, cold
Freeze and preserve at least 2 years under state.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610287891.2A CN105918975A (en) | 2016-05-04 | 2016-05-04 | Making method of sour and sweet mustard root shreds with mustard flavor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610287891.2A CN105918975A (en) | 2016-05-04 | 2016-05-04 | Making method of sour and sweet mustard root shreds with mustard flavor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105918975A true CN105918975A (en) | 2016-09-07 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610287891.2A Pending CN105918975A (en) | 2016-05-04 | 2016-05-04 | Making method of sour and sweet mustard root shreds with mustard flavor |
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| Country | Link |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715481A (en) * | 2012-05-30 | 2012-10-10 | 丁希光 | Method for processing salted mustard |
| CN103039914A (en) * | 2012-12-27 | 2013-04-17 | 南宁市绿宝食品厂 | Method for pickling kale borecole |
| CN104719812A (en) * | 2015-03-18 | 2015-06-24 | 郑雨杰 | Method for pickling sour and sweet leaf mustards |
| CN105325974A (en) * | 2015-11-13 | 2016-02-17 | 广西北部湾珠乡橄榄食品有限公司 | Production technology of olive dish |
-
2016
- 2016-05-04 CN CN201610287891.2A patent/CN105918975A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102715481A (en) * | 2012-05-30 | 2012-10-10 | 丁希光 | Method for processing salted mustard |
| CN103039914A (en) * | 2012-12-27 | 2013-04-17 | 南宁市绿宝食品厂 | Method for pickling kale borecole |
| CN104719812A (en) * | 2015-03-18 | 2015-06-24 | 郑雨杰 | Method for pickling sour and sweet leaf mustards |
| CN105325974A (en) * | 2015-11-13 | 2016-02-17 | 广西北部湾珠乡橄榄食品有限公司 | Production technology of olive dish |
Non-Patent Citations (3)
| Title |
|---|
| 乙力等: "《家庭饮食保健丛书》", 30 September 2003, 时代文艺出版社 * |
| 文君: "《好太太凉拌家常菜1001样》", 28 February 2005, 中国商业出版社 * |
| 郑军伟等: "登封芥菜—芥丝甲天下 声誉播五洲", 《长江蔬菜》 * |
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Application publication date: 20160907 |
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