CN108685065A - A kind of production method of potherb mustard pickle - Google Patents
A kind of production method of potherb mustard pickle Download PDFInfo
- Publication number
- CN108685065A CN108685065A CN201710229469.6A CN201710229469A CN108685065A CN 108685065 A CN108685065 A CN 108685065A CN 201710229469 A CN201710229469 A CN 201710229469A CN 108685065 A CN108685065 A CN 108685065A
- Authority
- CN
- China
- Prior art keywords
- potherb mustard
- potherb
- days
- bag
- dried
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000026811 Brassica nipposinica Species 0.000 title claims abstract description 45
- 235000021110 pickles Nutrition 0.000 title claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 244000141353 Prunus domestica Species 0.000 claims abstract description 6
- 238000005562 fading Methods 0.000 claims abstract description 6
- 238000007789 sealing Methods 0.000 claims abstract description 6
- 238000009423 ventilation Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 241000219198 Brassica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 244000178993 Brassica juncea Species 0.000 description 1
- 235000005855 Brassica juncea var. subintegrifolia Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000005686 eating Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021384 green leafy vegetables Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000019590 thick flavour Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention discloses a kind of production method of potherb mustard pickle, includes the following steps:(1)50 kilograms of potherb mustards, 10-15 jin of salt are taken to clean potherb mustard with clear water, prune root, remove yellow leaf, be placed on ventilation and dry in the shade, until entire potherb mustard leaf is fading a little preferably;(2)It is put into after bag film seals 2-4 days and is dried after potherb mustard and salt are stirred evenly;(3)After potherb mustard 6-8 one-tenth of drying are done, it is put into bag and continues to be sealed;(4)Sealing is taken out after 18-22 days and is dried again;(5)Dry it is absolutely dry after put again sealed 12-18 days in bag after it can be served.The beneficial effects of the invention are as follows:The potherb mustard pickle produced through the invention is in good taste, and fragrance is dense, and nutritional ingredient is quite abundant.
Description
Technical field
The present invention relates to field of food, more particularly, to a kind of production method of potherb mustard pickle.
Background technology
With the continuous improvement of people's living standards, pursuit of the people for the diversification of diet, best quality, nutrient laden
Constantly promoted.Potherb mustard is a kind of leaf vegetables in mustard, and blade is big, light green, and it is marinated to be that leaf mustard connects stem.Also someone is referred to as
For " Xue Liweng ".Potherb mustard amino acid and vitamin containing there are many, therefore it is known as " health-care tea ".However, with regard to China's eating habit and
The general eating method of speech, potherb mustard shows slightly dull, and nutritive value and deliciousness are not yet fully excavated.
Invention content
The object of the present invention is to provide a kind of production methods of potherb mustard pickle in good taste, thick flavor.
The object of the present invention is achieved like this:
A kind of production method of potherb mustard pickle, which is characterized in that include the following steps:
(1)50 kilograms of potherb mustards, 10-15 jin of salt are taken to clean potherb mustard with clear water, prune root, remove yellow leaf, be placed on
Ventilation is dried in the shade, until entire potherb mustard leaf is fading a little preferably;
(2)It is put into after bag film seals 2-4 days and is dried after potherb mustard and salt are stirred evenly;
(3)After potherb mustard 6-8 one-tenth of drying are done, it is put into bag and continues to be sealed;
(4)Sealing is taken out after 18-22 days and is dried again;
(5)Dry it is absolutely dry after put again sealed 12-18 days in bag after it can be served.
The beneficial effects of the invention are as follows:The potherb mustard pickle produced through the invention is in good taste, and fragrance is dense, battalion
Split-phase is formed when abundant.
Specific implementation mode
Below by specific embodiment, the invention will be further described, and following embodiment is descriptive, is not limit
Qualitatively, protection scope of the present invention cannot be limited with this.
Embodiment 1
A kind of production method of potherb mustard pickle, includes the following steps:
(1)50 kilograms of potherb mustards, 10 jin of salt are taken to clean potherb mustard with clear water, prune root, remove yellow leaf, be placed on ventilation
Place dries in the shade, until entire potherb mustard leaf is fading a little preferably;
(2)It is put into after bag film seals 2 days and is dried after potherb mustard and salt are stirred evenly;
(3)After potherb mustard is dried 6 at doing, it is put into bag and continues to be sealed;
(4)Sealing is taken out after 18 days and is dried again;
(5)Dry it is absolutely dry after put again sealed 12 days in bag after it can be served.
Embodiment 2
A kind of production method of potherb mustard pickle, includes the following steps:
(1)50 kilograms of potherb mustards, 15 jin of salt are taken to clean potherb mustard with clear water, prune root, remove yellow leaf, be placed on ventilation
Place dries in the shade, until entire potherb mustard leaf is fading a little preferably;
(2)It is put into after bag film seals 4 days and is dried after potherb mustard and salt are stirred evenly;
(3)After potherb mustard is dried 8 at doing, it is put into bag and continues to be sealed;
(4)Sealing is taken out after 22 days and is dried again;
(5)Dry it is absolutely dry after put again sealed 18 days in bag after it can be served.
Embodiment 3
A kind of production method of potherb mustard pickle, includes the following steps:
(1)50 kilograms of potherb mustards, 13 jin of salt are taken to clean potherb mustard with clear water, prune root, remove yellow leaf, be placed on ventilation
Place dries in the shade, until entire potherb mustard leaf is fading a little preferably;
(2)It is put into after bag film seals 3 days and is dried after potherb mustard and salt are stirred evenly;
(3)After potherb mustard is dried 7 at doing, it is put into bag and continues to be sealed;
(4)Sealing is taken out after 20 days and is dried again;
(5)Dry it is absolutely dry after put again sealed 15 days in bag after it can be served.
Claims (1)
1. a kind of production method of potherb mustard pickle, which is characterized in that include the following steps:
(1)50 kilograms of potherb mustards, 10-15 jin of salt are taken to clean potherb mustard with clear water, prune root, remove yellow leaf, be placed on
Ventilation is dried in the shade, until entire potherb mustard leaf is fading a little preferably;
(2)It is put into after bag film seals 2-4 days and is dried after potherb mustard and salt are stirred evenly;
(3)After potherb mustard 6-8 one-tenth of drying are done, it is put into bag and continues to be sealed;
(4)Sealing is taken out after 18-22 days and is dried again;
(5)Dry it is absolutely dry after put again sealed 12-18 days in bag after it can be served.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710229469.6A CN108685065A (en) | 2017-04-10 | 2017-04-10 | A kind of production method of potherb mustard pickle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710229469.6A CN108685065A (en) | 2017-04-10 | 2017-04-10 | A kind of production method of potherb mustard pickle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108685065A true CN108685065A (en) | 2018-10-23 |
Family
ID=63843163
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710229469.6A Pending CN108685065A (en) | 2017-04-10 | 2017-04-10 | A kind of production method of potherb mustard pickle |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108685065A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999614A (en) * | 2010-10-22 | 2011-04-06 | 永州市岚山天然食品有限公司 | Production method of pickled cabbage |
| CN103027261A (en) * | 2011-10-10 | 2013-04-10 | 张汉秋 | Method for producing potherb mustard product |
| CN103053974A (en) * | 2013-02-04 | 2013-04-24 | 义乌市南山食品厂 | Pickling and storing method of low salt semi-product of pickled cabbage |
| CN104957571A (en) * | 2015-06-24 | 2015-10-07 | 莫春红 | Method for marinading kohlrabi |
| CN105231344A (en) * | 2015-09-29 | 2016-01-13 | 重庆市汀来绿色食品开发有限公司 | Processing method of root mustard |
-
2017
- 2017-04-10 CN CN201710229469.6A patent/CN108685065A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999614A (en) * | 2010-10-22 | 2011-04-06 | 永州市岚山天然食品有限公司 | Production method of pickled cabbage |
| CN103027261A (en) * | 2011-10-10 | 2013-04-10 | 张汉秋 | Method for producing potherb mustard product |
| CN103053974A (en) * | 2013-02-04 | 2013-04-24 | 义乌市南山食品厂 | Pickling and storing method of low salt semi-product of pickled cabbage |
| CN104957571A (en) * | 2015-06-24 | 2015-10-07 | 莫春红 | Method for marinading kohlrabi |
| CN105231344A (en) * | 2015-09-29 | 2016-01-13 | 重庆市汀来绿色食品开发有限公司 | Processing method of root mustard |
Non-Patent Citations (2)
| Title |
|---|
| 王迪轩: "如何腌制霉干菜", 《科学种养》 * |
| 苏进: "雪菜的加工腌制 ", 《农村新技术》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104509819A (en) | Platycodon grandiflorum pickle | |
| CN103876117B (en) | A kind of nutritious black soya bean sauce and preparation method thereof | |
| CN101658281A (en) | Preparation method of special preserved vegetables | |
| CN103371338A (en) | Manufacturing method of vinegar-pepper green bean | |
| CN108685065A (en) | A kind of production method of potherb mustard pickle | |
| CN104783148A (en) | An assorted mushroom can | |
| CN104621549A (en) | Instant baked bacteria tablet of edible mushroom and preparation technology of instant baked bacteria tablet | |
| CN105533649B (en) | A kind of preparation method of true pleurotus cornucopiae meat pulp | |
| CN107581593A (en) | A kind of edible fungus leisure food of instant bagged and preparation method thereof | |
| CN103652820A (en) | Mung bean paste seasoning sauce for instant noodles | |
| CN112167591A (en) | Sour and hot hotpot condiment and preparation method thereof | |
| CN110079428A (en) | A kind of Rosa roxburghii Tratt preserved fruit wine and preparation method thereof | |
| CN105211838A (en) | A kind of preparation method of winter bamboo shoot mushroom sauce | |
| CN104996944A (en) | Pickling technology of fresh and fragrant leaf mustard | |
| CN105746688A (en) | Fruit preservative and preparation method thereof | |
| CN108936571A (en) | A kind of sauce formula | |
| CN107927705A (en) | A kind of seafood soy-sauce | |
| CN103907869B (en) | A kind of special fresh kidney beans pickles with sweet and sour flavor and preparation method thereof | |
| CN103494256B (en) | Roasted corn shrimp meat ball | |
| WO2019127519A1 (en) | Method for preparing leafy vegetable product and leafy vegetable product prepared thereby | |
| CN106173911A (en) | A kind of many mushrooms rice and flour | |
| CN107736473A (en) | A kind of Chinese yam beans sweets | |
| CN1125600C (en) | Cooking process of Pucai dish as one local flavor food | |
| CN109527512A (en) | A kind of production method of tomato thick chilli sauce | |
| CN103535704A (en) | Fungi salted vegetables |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20181023 |