CN107692135A - Preparation method of mulberry leaf vegetable - Google Patents

Abstract

The invention discloses a method for preparing mulberry leaf vegetables. The mulberry leaf vegetables are prepared by sequentially performing rinsing, color protection and crispness preservation, pickling and seasoning treatments on the selected and cleaned mulberry leaf tender shoots. The mulberry leaf vegetables prepared by the invention have a crisp taste, are ready to eat, have a long shelf life, and exploit the edible and medicinal values of the mulberry leaves themselves. The prepared ready-to-eat mulberry leaf vegetables exploit the edible and medicinal values of the mulberry leaves themselves, not only have a good taste, but also have the effects of clearing the lungs and moistening dryness, evacuating wind-heat, calming the liver and improving eyesight, cooling blood, etc., and truly achieve the dual purpose of medicine and food.

Description

A kind of preparation method of mulberry leaf dish

technical field

The invention relates to a method for preparing pickled food, in particular to a method for preparing mulberry leaf vegetables.

Background technique

The raw material of mulberry leaf vegetables is the mulberry leaf buds on the mulberry tree. According to the announcement of the Ministry of Health, mulberry leaves can be used as medicine and can also be eaten as food. It is a veritable food with both medicine and food. Mulberry leaf is the leaf of mulberry tree, which is cultivated in various parts of my country. It tastes bitter, sweet, cold in nature, returns to the lung and liver meridian, and its functions have been recorded in detail in the literature of traditional Chinese medicine. Wind-heat, Pinggan eyesight, cooling blood and other effects. In recent years, people have used modern scientific research methods to analyze and study the chemical composition and physiological functions of mulberry leaves, and found that mulberry leaves are rich in nutrients and contain essential amino acids, vitamins, flavonoids, inorganic salts, biological Alkali and other ingredients have the functions of lowering blood pressure, blood fat, blood sugar, anti-inflammation, anti-aging, and anti-tumor.

In the traditional concept, mulberry leaves are used to raise silkworms, and the edible and medicinal value of mulberry leaves themselves have not been developed and utilized.

Contents of the invention

In order to overcome the defect that the edible and medicinal value of mulberry leaf itself has not been developed and utilized, the invention provides a method for making mulberry leaf vegetables, by which the instant mulberry leaf vegetables can be produced, and the edible mulberry leaf itself Developed with medicinal value, it not only tastes good, but also has the effects of clearing the lungs and moistening dryness, dispelling wind-heat, calming the liver and improving eyesight, cooling blood, etc., and it has truly achieved both medicine and food.

In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is:

A method for preparing mulberry leaf vegetables is characterized in that the selected and cleaned mulberry leaf shoots are sequentially blanched, color-protected and crisp, pickled and seasoned.

The selected mulberry leaf buds are fresh mulberry leaf buds without pests and diseases, and without crushing injuries. The overall length of the mulberry leaf buds is controlled at 6-12 cm, and the leaf shafts are fat and soft. whole foods.

The specific process of blanching is as follows: put the selected and cleaned mulberry leaf buds into hot water for blanching. Let cool to room temperature.

The pH of the hot water is controlled to be 6.0-8.0, and the hot water contains 0.1-0.4% NaCl by weight.

The specific process of protecting the color and keeping the crispness is as follows: first, put the mulberry leaf buds that have been treated with blanching soup into the aqueous solution I for 0.5-1.0 h and then remove them, and the aqueous solution I contains 2-5% by weight of NaCl , the weight percentage is 1.0-3.0% NaHCO ₃ and the volume percentage is 5.0%-10% ethanol;

Then put the young shoots of mulberry leaves into the aqueous solution II for compaction and soaking for 0.5-1.0 h, and then remove them. The aqueous solution II contains 0.4%-0.6% by weight of ascorbic acid and 0.2%-0.4% by weight of calcium citrate;

Finally, put the mulberry leaf shoots into 0.01-0.05% by weight CaCl ₂ solution to soak to keep them crisp, and the soaking time to keep them crisp is 8-12 minutes.

The specific pickling process is as follows: soak the mulberry leaf shoots treated for color protection and crispness in an airtight container filled with lactic acid bacteria solution, and take them out after soaking for 6-12 days.

Contain following composition in weight percent in described lactic acid bacteria solution:

Lactic acid bacteria 0.5%-3.0%

NaCl 1.0-4.0%

Sucrose or glucose 2.0-4.0%

The rest is water.

When marinating, turn the material up and down 2-3 times a day for the first 2/3 days, and turn the material up and down once every 2-3 days for the next 1/3 day.

The specific process of the seasoning is: add the following ingredients in weight percentage to the pickled mulberry leaf shoots for seasoning:

White sugar 2.5-5%

Salt 5%-10%

Pixian bean paste 10-15%

Sodium Benzoate 0.02-0.06%

Soak sansho pepper 4-8%.

After the seasoning treatment, the mulberry leaf buds after selection and cleaning also need to be packaged and sterilized.

The specific packaging process is as follows: packaging with a vacuum packaging machine, the packaging temperature is 60-80° C., and the vacuum degree is 0.05-0.1 MPa.

The specific process of sterilization is as follows: the packaged product is sterilized by irradiation.

Compared with the prior art, the present invention has the following beneficial effects:

The invention can obtain the ready-to-eat mulberry leaf vegetable after the selected and cleaned mulberry leaf shoots are blanched, color-protected and crisp, pickled and seasoned in sequence, and the edible and medicinal value of the mulberry leaf itself is developed, not only It tastes good, and has the functions of clearing lung and moistening dryness, dispersing wind-heat, calming liver and improving eyesight, cooling blood, etc., and it has truly achieved dual purposes of medicine and food.

The present invention selects fresh mulberry leaf shoots without pests and diseases and no crushing injuries, and its overall length is controlled at 6-12 cm. Wash the vegetables in clean water to remove dust. Selecting the mulberry leaf sprouts required in this way can ensure that the produced mulberry sprouts are crisp, tender, soft and glutinous without dregs when eaten, juicy, crisp, good in taste, and rich in nutrition; Clean; the third is that the mulberry leaf buds will not rot and produce peculiar smell during the production process.

The specific process of blanching in the present invention is as follows: put the selected and cleaned mulberry leaf shoots into hot water for blanching. Let cool to room temperature. The pH of the hot water is controlled to be 6.0-8.0, and the hot water contains 0.1-0.4% NaCl by weight. The control of the temperature of the blanching soup and the time of braising the soup makes the mulberry leaf buds reach the half-cooked level, partially destroys the enzyme activity in the mulberry leaf buds, maintains the color and nutrient content of the mulberry leaf buds, and at the same time eliminates the surface of the mulberry leaf buds. Microorganisms, insect eggs, remove the air and part of the moisture in the mulberry leaf buds. The control of hot water temperature and blanching time is very important. If the temperature is too high or too low, and the blanching time is too long or too short, it will cause adverse reactions. If the blanching is not enough, the tissue of the mulberry leaf buds will become hard, difficult to chew, and the taste will be extremely bad. If the soup is blanched too much, the color and nutritional content of the mulberry leaf buds will be affected. The color of the mulberry leaf vegetables produced will be poor, the nutritional content will be seriously lost, and the taste will be soft.

The specific process of protecting the color and crispness of the present invention is as follows: firstly put the mulberry leaf buds that have been treated with blanching soup into the aqueous solution I and soak them for 0.5-1.0 h, and then remove them. The aqueous solution I contains 2-5% by weight of NaCl , NaHCO ₃ of 1.0-3.0% by weight and ethanol of 5.0%-10% by volume; then put the mulberry leaf buds into the aqueous solution II, compact and soak for 0.5-1.0 h, then remove them, and the aqueous solution II contains weight The percentage is 0.4%-0.6% ascorbic acid and the weight percentage is 0.2%-0.4% calcium citrate; finally the mulberry leaf shoots are soaked in the weight percentage of 0.01-0.05% CaCl ₂ solution to keep them crisp. This step is very important, and its main function is to retain the original clear color of the mulberry leaf buds to the greatest extent. The processed mulberry leaf buds have a crisp taste, and the color and taste of the untreated mulberry leaf buds are poor. The formulation requirements of aqueous solution Ⅰ and aqueous solution Ⅱ and the requirements of CaCl ₂ solution can fully ensure that the treated mulberry leaf buds are bright in color and crisp in taste, and the original color and crisp taste of mulberry leaf buds are retained to the greatest extent.

The specific process of pickling in the present invention is as follows: immerse the mulberry leaf buds that have been treated for color protection and crispness in an airtight container filled with lactic acid bacteria solution, and take them out after soaking for 6-12 days. The lactic acid bacteria solution contains the following components in weight percentage: 0.5%-3.0% of lactic acid bacteria, 1.0-4.0% of NaCl, 2.0-4.0% of sucrose or glucose, and the rest is water. When pickling, the first 2/3 days are daily Turn the material up and down 2 to 3 times, and turn the material up and down every 2 to 3 days in the last 1/3 days. The content of lactic acid bacteria in the pickling process and the pickling time are specially designed for the mulberry leaf buds. Only the above-mentioned content of lactic acid bacteria and pickling time can ensure the successful pickling of the mulberry leaf buds with good taste and flavor. The control of material turning is mainly to marinate evenly, to avoid some unmarinated and some over-marinated, which will cause the taste of the mulberry leaf buds to deteriorate.

The specific process of the seasoning of the present invention is: add the following ingredients in weight percentage to the pickled mulberry leaf buds to season white sugar 2.5-5%, salt 5%-10%, Pixian bean paste 10-15%, Sodium benzoate 0.02-0.06% Soak Sansho pepper 4-8%. The step of seasoning is mainly to make the prepared mulberry leaves taste better and produce a spicy taste.

detailed description

Example 1

A preparation method of mulberry leaves, specifically comprising the following process steps:

Step 1, raw material selection

Choose fresh mulberry leaf shoots that are free from pests and diseases, and without crushing injuries. The overall length is controlled at 6-12 cm, and the leaf shafts are fat and soft. When chewing, they are crisp, tender, soft, glutinous, and can be eaten whole;

Step 2, cleaning

Wash the selected mulberry leaf buds in clear water to remove dust and insect eggs on the surface of the mulberry leaf buds, and wash them with water for 3-5 times.

Step 3, braising the soup

Put the cleaned mulberry leaf buds into hot water for blanching, the temperature of the hot water is 95°C, the blanching time is 42 s, the pH of the hot water is 6.0-8.0, and the hot water contains 0.35% by weight of NaCl, take out the soup after blanching, and cool to room temperature with cold water;

Step 4, keep the color crisp:

4.1 Put the mulberry leaf buds treated in step 3 into the aqueous solution I and soak them for 0.8h and then remove them. The aqueous solution I contains ₃ % NaCl by weight, 1.5% NaHCO by weight and 8.5% by volume ethanol;

4.2 Put the mulberry leaf buds that have undergone step 4.1 into the aqueous solution II, compact and soak for 0.6 h, and then remove. The aqueous solution II contains 0.45% by weight of ascorbic acid and 0.35% by weight of calcium citrate;

4.3 Soak the mulberry leaf shoots that have passed step 4.2 in a 0.03% CaCl solution by weight to keep them crisp for ₈ minutes;

Step 5, marinate

Soak the mulberry leaf buds treated in step 4 in an airtight container equipped with a lactic acid bacteria solution, and the soaking time is 6 days;

Contain following composition in weight percent in described lactic acid bacteria solution:

Lactic acid bacteria 0.8%

NaCl 1.8%

Sucrose or glucose 3.2%

The rest is water.

When marinating, turn the material up and down 2 to 3 times a day for the first 4 days, and turn it up and down once for the next 2 days.

Step 6, seasoning.

Add following composition by weight percentage in the mulberry leaf tender shoot that has been processed through step 5:

White sugar 3.2%

Salt 8%

Pixian bean paste 12%

Sodium Benzoate 0.02%

Soak Sansho pepper 6%.

Step 7, Packaging

Utilize vacuum packing machine to pack, and packing temperature is 75 ℃, and vacuum degree is 0.1MPa.

Step 8, sterilization: the packaged product is sterilized by irradiation.

Example 2

A preparation method of mulberry leaves, specifically comprising the following process steps:

Step 1, raw material selection

Choose fresh mulberry leaf shoots that are free from pests and diseases, and without crushing injuries. The overall length is controlled at 6-12 cm, and the leaf shafts are fat and soft. When chewing, they are crisp, tender, soft, glutinous, and can be eaten whole;

Step 2, cleaning

Wash the selected mulberry leaf buds in clear water to remove dust and insect eggs on the surface of the mulberry leaf buds, and wash them with water for 3-5 times.

Step 3, braising the soup

Put the cleaned mulberry leaf buds into hot water for blanching, the temperature of the hot water is 100°C, the blanching time is 20 s, the pH of the hot water is 6.0-8.0, and the hot water contains 0.4% by weight of NaCl, take out the soup after blanching, and cool to room temperature with cold water;

Step 4, keep the color crisp:

4.1 Put the mulberry leaf buds treated in step 3 into the aqueous solution I and soak them for 0.5 h and then remove them. The aqueous solution I contains 3.5% NaCl by weight, 1.8% NaHCO by weight and ₁₀ % by volume ethanol;

4.2 Put the mulberry leaf buds that have undergone step 4.1 into the aqueous solution II, compact and soak for 0.5 h, and then remove. The aqueous solution II contains 0.6% by weight of ascorbic acid and 0.4% by weight of calcium citrate;

4.3 Soak the mulberry leaf shoots that have passed through step 4.2 in a 0.05% by weight CaCl solution to keep them crisp for ₉ minutes;

Step 5, marinate

Soak the mulberry leaf buds treated in step 4 in a closed container equipped with a lactic acid bacteria solution, and the soaking time is 9 days;

Contain following composition in weight percent in described lactic acid bacteria solution:

Lactic acid bacteria 2.8%

NaCl 4.0%

Sucrose or glucose 2.8%

The rest is water.

When marinating, turn the material up and down twice a day for the first 6 days, and turn the material up and down once every 2 days for the next 3 days.

Step 6, seasoning.

Add following composition by weight percentage in the mulberry leaf tender shoot that has been processed through step 5:

White sugar 5%

Salt 5%

Pixian bean paste 10%

Sodium Benzoate 0.03%

Soak sansho 4%.

Step 7, Packaging

Utilize vacuum packing machine to pack, and packing temperature is 60 ℃, and vacuum degree is 0.05MPa.

Step 8, sterilization: the packaged product is sterilized by irradiation.

Example 3

A preparation method of mulberry leaves, specifically comprising the following process steps:

Step 1, raw material selection

Choose fresh mulberry leaf shoots that are free from pests and diseases, and without crushing injuries. The overall length is controlled at 6-12 cm, and the leaf shafts are fat and soft. When chewing, they are crisp, tender, soft, glutinous, and can be eaten whole;

Step 2, cleaning

Wash the selected mulberry leaf buds in clear water to remove dust and insect eggs on the surface of the mulberry leaf buds, and wash them with water for 3-5 times.

Step 3, braising the soup

Put the cleaned mulberry leaf buds into hot water for blanching, the temperature of the hot water is 90°C, the blanching time is 60 s, the pH of the hot water is 6.0-8.0, and the hot water contains 0.1% by weight of NaCl, take out the soup after blanching, and cool to room temperature with cold water;

Step 4, keep the color crisp:

4.1 Put the mulberry leaf buds treated in step 3 into the aqueous solution I and soak them for 1.0 h, then remove them. The aqueous solution I contains 5% _NaCl by weight, 3.0% NaHCO by weight and 5.0% by volume ethanol;

4.2 Put the mulberry leaf buds that have undergone step 4.1 into the aqueous solution II, compact and soak for 0.5 h, and then remove. The aqueous solution II contains 0.6% by weight of ascorbic acid and 0.4% by weight of calcium citrate;

4.3 Soak the mulberry leaf shoots that have passed through step 4.2 in a CaCl solution of 0.05% by weight to keep them crisp for ₁₀ minutes;

Step 5, marinate

Soak the mulberry leaf buds treated in step 4 in an airtight container equipped with a lactic acid bacteria solution, and the soaking time is 12 days;

Contain following composition in weight percent in described lactic acid bacteria solution:

Lactic acid bacteria 0.5%%

NaCl 1.0%

Sucrose or glucose 4.0%

The rest is water.

When marinating, turn the material up and down 3 times a day for the first 8 days, and turn the material up and down once every 2 days for the next 4 days.

Step 6, seasoning.

Add following composition by weight percentage in the mulberry leaf tender shoot that has been processed through step 5:

White sugar 3.5%

Salt 8%

Pixian bean paste 12%

Sodium Benzoate 0.05%

Soak Sansho pepper 7%.

Step 7, Packaging

Utilize vacuum packing machine to pack, and packing temperature is 80 ℃, and vacuum degree is 0.06MPa.

Step 8, sterilization: the packaged product is sterilized by irradiation.

Example 4

A preparation method of mulberry leaves, specifically comprising the following process steps:

Step 1, raw material selection

Choose fresh mulberry leaf shoots that are free from pests and diseases, and without crushing injuries. The overall length is controlled at 6-12 cm, and the leaf shafts are fat and soft. When chewing, they are crisp, tender, soft, glutinous, and can be eaten whole;

Step 2, cleaning

Wash the selected mulberry leaf buds in clear water to remove dust and insect eggs on the surface of the mulberry leaf buds, and wash them with water for 3-5 times.

Step 3, braising the soup

Put the cleaned mulberry leaf buds into hot water for blanching, the temperature of the hot water is 95°C, the blanching time is 45s, the pH of the hot water is 6.0-8.0, and the hot water contains 0.4% by weight of NaCl , take out after blanching, and cool to room temperature with cold water;

Step 4, keep the color crisp:

4.1 Put the mulberry leaf buds treated in step 3 into the aqueous solution I and soak them for 0.8 h, then remove them. The aqueous solution I contains 5% _NaCl by weight, 1.0% NaHCO by weight and 6.8% by volume ethanol;

4.2 Put the mulberry leaf buds that have undergone step 4.1 into the aqueous solution II, compact and soak for 1.0 h, and then remove. The aqueous solution II contains 0.6% by weight of ascorbic acid and 0.4% by weight of calcium citrate;

4.3 Soak the mulberry leaf shoots that have passed step 4.2 in a 0.05% by weight CaCl solution for ₁₁ minutes to keep them crisp;

Step 5, marinate

Soak the mulberry leaf buds treated in step 4 in an airtight container equipped with a lactic acid bacteria solution, and the soaking time is 8 days;

Contain following composition in weight percent in described lactic acid bacteria solution:

Lactic acid bacteria 3.0%

NaCl 1.0%

Sucrose or glucose 3.4%

The rest is water.

When marinating, turn the material up and down twice a day for the first 5 days, and turn the material up and down once every 2 days for the next 3 days.

Step 6, seasoning.

Add following composition by weight percentage in the mulberry leaf tender shoot that has been processed through step 5:

White sugar 3.3%

Salt 8.8%

Pixian bean paste 11.5%

Sodium Benzoate 0.05%

Soak Sansho pepper 7.6%.

Step 7, Packaging

Utilize vacuum packing machine to pack, and packing temperature is 78 ℃, and vacuum degree is 0.1MPa.

Step 8, sterilization: the packaged product is sterilized by irradiation.

Example 5

A preparation method of mulberry leaves, specifically comprising the following process steps:

Step 1, raw material selection

Choose fresh mulberry leaf shoots that are free from pests and diseases, and without crushing injuries. The overall length is controlled at 6-12 cm, and the leaf shafts are fat and soft. When chewing, they are crisp, tender, soft, glutinous, and can be eaten whole;

Step 2, cleaning

Wash the selected mulberry leaf buds in clear water to remove dust and insect eggs on the surface of the mulberry leaf buds, and wash them with water for 3-5 times.

Step 3, braising the soup

Put the cleaned mulberry leaf buds into hot water for blanching, the temperature of the hot water is 100°C, the time for blanching is 20s, the pH of the hot water is 8.0, and the hot water contains 0.1% by weight of NaCl. Remove from the soup and cool to room temperature with cold water;

Step 4, keep the color crisp:

4.1 Put the mulberry leaf buds treated in step 3 into the aqueous solution I and soak them for 1.0 h, then remove them. The aqueous solution I contains 5% _NaCl by weight, 3.0% NaHCO by weight and 5.0% by volume ethanol;

4.2 Put the mulberry leaf buds that have undergone step 4.1 into the aqueous solution II, compact and soak for 0.5 h, and then remove. The aqueous solution II contains 0.6% by weight of ascorbic acid and 0.4% by weight of calcium citrate;

4.3 Soak the mulberry leaf buds that have passed through step 4.2 in a CaCl solution of 0.05% by weight to keep them crisp for ₁₂ minutes;

Step 5, marinate

Soak the mulberry leaf buds treated in step 4 in an airtight container equipped with a lactic acid bacteria solution, and the soaking time is 10 days;

Contain following composition in weight percent in described lactic acid bacteria solution:

Lactic acid bacteria 0.5%

NaCl 1.0%

Sucrose or glucose 2.0%

The rest is water.

When marinating, turn the material up and down twice a day for the first 6 days, and turn the material up and down once every 3 days for the next 4 days.

Step 6, seasoning.

Add following composition by weight percentage in the mulberry leaf tender shoot that has been processed through step 5:

White sugar 2.5%

Salt 10%

Pixian bean paste 10%

Sodium Benzoate 0.06%

Soak sansho 4%.

Step 7, Packaging

Use a vacuum packaging machine for packaging, the packaging temperature is 80°C, and the vacuum degree is 0.05MPa

Step 8, sterilization: the packaged product is sterilized by irradiation.

Claims (10)

1. A kind of 1. preparation method of mulberry leaf dish, it is characterised in that：The mulberry leaf tender shoots selected after cleaning is subjected to drift soup, color protection successively Protect it is crisp, pickle and seasoning processing.
2. A kind of 2. preparation method of mulberry leaf dish according to claim 1, it is characterised in that：The mulberry leaf tender shoots selected is disease-free Insect pest, the fresh mulberry leaf tender shoots without crush injury, the control of mulberry leaf tender shoots overall length is in 6-12 cm, the stout and strong softness of rachis, chewing When, tender and crisp soft glutinous no slag can total eclipse.
3. A kind of 3. preparation method of mulberry leaf dish according to claim 1, it is characterised in that：The concrete technology of the drift soup For：The mulberry leaf tender shoots cleaned will be selected, is put into hot water and carries out drift soup, hot water temperature be 90~100 DEG C, drift the soup time be 20-60 s, pull out after floating soup and be cooled to room temperature.
4. A kind of 4. preparation method of mulberry leaf dish according to claim 3, it is characterised in that：The pH of the hot water is controlled 6.0-8.0, the NaCl that percentage by weight is 0.1-0.4% is contained in hot water.
5. A kind of 5. preparation method of mulberry leaf dish according to claim 1, it is characterised in that：The specific work of the keeping colour and crisp Skill is：

   It will be pulled out first after the treated mulberry leaf tender shoots of drift soup is put into and soaks 0.5-1.0 h in the aqueous solution I, in the aqueous solution I The NaHCO that the NaCl for being 2-5% containing percentage by weight, percentage by weight are 1.0-3.0%₃It is 5.0%-10% with percent by volume Ethanol；

   Then mulberry leaf tender shoots is put into the aqueous solution II and pulled out after compacting immersion 0.5-1.0 h, contain weight in the aqueous solution II The calcium citrate that the ascorbic acid and percentage by weight that percentage is 0.4%-0.6% are 0.2%-0.4%；

   Mulberry leaf tender shoots is finally put into the CaCl that percentage by weight is 0.01-0.05% again₂ Immersion is protected crisp in solution, protects the crisp time For 8~12 min.
6. A kind of 6. preparation method of mulberry leaf dish according to claim 1, it is characterised in that：The concrete technology pickled For：The mulberry leaf tender shoots that will be treated by keeping colour and crisp, is immersed in the closed container equipped with lactic acid bacteria solution, soaks 6-12 Pulled out after it.
7. A kind of 7. preparation method of mulberry leaf dish according to claim 6, it is characterised in that：Contain in the lactic acid bacteria solution Composition by weight percentage below：

   Lactic acid bacteria 0.5%-3.0%

   NaCl 1.0-4.0%

   Sucrose or glucose 2.0-4.0%

   Remaining is water.
8. A kind of 8. preparation method of mulberry leaf dish according to claim 6 or 7, it is characterised in that：When pickling, preceding 2/3 number of days Stirring 2~3 times up and down daily, rear 1/3 number of days every about 2~3 days stirrings once.
9. A kind of 9. preparation method of mulberry leaf dish according to claim 1, it is characterised in that：The concrete technology of the seasoning For：Following composition by weight percentage is added into the mulberry leaf tender shoots after pickling to be seasoned

   White sugar 2.5-5%

   Salt 5%-10%

   Pixian bean sauce 10-15%

   Sodium benzoate 0.02-0.06%

   Steep Chinese pepper 4-8%.
10. A kind of 10. preparation method of mulberry leaf dish according to claim 1, it is characterised in that：The mulberry leaf selected after cleaning are tender Bud also needs to be packed after seasoning processing and sterilization treatment, the concrete technology of the packaging are：Entered using vacuum packing machine Row packaging, package temperature are 60-80 DEG C, vacuum 0.05-0.1MPa.