CN112602909A - Preparation method of flavored mustard lump with adjusted salt concentration - Google Patents
Preparation method of flavored mustard lump with adjusted salt concentration Download PDFInfo
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- CN112602909A CN112602909A CN202110029299.3A CN202110029299A CN112602909A CN 112602909 A CN112602909 A CN 112602909A CN 202110029299 A CN202110029299 A CN 202110029299A CN 112602909 A CN112602909 A CN 112602909A
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- 241000219198 Brassica Species 0.000 title claims abstract description 49
- 235000003351 Brassica cretica Nutrition 0.000 title claims abstract description 47
- 235000003343 Brassica rupestris Nutrition 0.000 title claims abstract description 47
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 title claims abstract description 47
- 235000010460 mustard Nutrition 0.000 title claims abstract description 47
- 150000003839 salts Chemical class 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 238000005554 pickling Methods 0.000 claims abstract description 28
- 239000000463 material Substances 0.000 claims abstract description 19
- 239000004005 microsphere Substances 0.000 claims abstract description 18
- 206010000496 acne Diseases 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 10
- 244000068988 Glycine max Species 0.000 claims abstract description 9
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 9
- 230000001105 regulatory effect Effects 0.000 claims abstract description 8
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 3
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 35
- 108010010803 Gelatin Proteins 0.000 claims description 15
- 229920000159 gelatin Polymers 0.000 claims description 15
- 239000008273 gelatin Substances 0.000 claims description 15
- 235000019322 gelatine Nutrition 0.000 claims description 15
- 235000011852 gelatine desserts Nutrition 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 244000178993 Brassica juncea Species 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 10
- 239000011162 core material Substances 0.000 claims description 10
- 238000003825 pressing Methods 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 8
- 235000002566 Capsicum Nutrition 0.000 claims description 7
- 239000006002 Pepper Substances 0.000 claims description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims description 7
- 235000017804 Piper guineense Nutrition 0.000 claims description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims description 7
- 235000011332 Brassica juncea Nutrition 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 6
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 claims description 6
- 239000001354 calcium citrate Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000008213 purified water Substances 0.000 claims description 6
- 235000019698 starch Nutrition 0.000 claims description 6
- 239000008107 starch Substances 0.000 claims description 6
- 235000013337 tricalcium citrate Nutrition 0.000 claims description 6
- 240000009023 Myrrhis odorata Species 0.000 claims description 5
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 239000003292 glue Substances 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 4
- 239000008187 granular material Substances 0.000 claims description 4
- 239000006187 pill Substances 0.000 claims description 4
- 239000007901 soft capsule Substances 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 3
- 240000007232 Illicium verum Species 0.000 claims description 2
- 235000008227 Illicium verum Nutrition 0.000 claims description 2
- 239000002245 particle Substances 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 claims description 2
- 235000011187 glycerol Nutrition 0.000 claims 4
- 244000203593 Piper nigrum Species 0.000 claims 2
- 238000004519 manufacturing process Methods 0.000 claims 1
- 235000013311 vegetables Nutrition 0.000 abstract description 11
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 238000003860 storage Methods 0.000 abstract description 5
- 238000000855 fermentation Methods 0.000 abstract description 4
- 230000004151 fermentation Effects 0.000 abstract description 4
- LPXPTNMVRIOKMN-UHFFFAOYSA-M sodium nitrite Chemical compound [Na+].[O-]N=O LPXPTNMVRIOKMN-UHFFFAOYSA-M 0.000 abstract description 4
- 230000015572 biosynthetic process Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000003786 synthesis reaction Methods 0.000 abstract description 3
- 235000010288 sodium nitrite Nutrition 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 12
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 7
- 235000005855 Brassica juncea var. subintegrifolia Nutrition 0.000 description 6
- 241000722363 Piper Species 0.000 description 5
- 239000007788 liquid Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
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- 235000011331 Brassica Nutrition 0.000 description 2
- 241000282414 Homo sapiens Species 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000015598 salt intake Nutrition 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 244000026811 Brassica nipposinica Species 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 244000304217 Brassica oleracea var. gongylodes Species 0.000 description 1
- 241000219193 Brassicaceae Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229910002651 NO3 Inorganic materials 0.000 description 1
- NHNBFGGVMKEFGY-UHFFFAOYSA-N Nitrate Chemical compound [O-][N+]([O-])=O NHNBFGGVMKEFGY-UHFFFAOYSA-N 0.000 description 1
- 108090000913 Nitrate Reductases Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 150000002333 glycines Chemical class 0.000 description 1
- 230000000877 morphologic effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000008373 pickled product Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000004537 pulping Methods 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 238000012795 verification Methods 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
- A23L27/72—Encapsulation
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- 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
Abstract
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of a special flavor mustard lump capable of adjusting salt concentration. The preparation method is realized by the following steps: firstly, cleaning and then carrying out microwave treatment on the mustard lump; preparing salinity adjusting microspheres; pickling mustard lump, adding salinity regulating microsphere, sterilizing, and packaging. According to the preparation method provided by the invention, after microwave treatment, a proper amount of soybean superfine powder is added in the fermentation process, so that the technical problem that the mustard pimples are bitter and astringent in the later fermentation process can be greatly reduced; according to the invention, the salinity of the salted vegetable pickling material is slowly increased in the storage process by adding the salinity adjusting microspheres, and the prepared mustard lump can keep better brittleness, is not softened and has low browning degree; the method provided by the invention greatly reduces the synthesis of sodium nitrite.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of a special flavor mustard lump capable of adjusting salt concentration.
Background
Mustard is one of the traditional vegetables in China, and is a group of brassica series in brassicaceae and brassica. According to the morphological characteristics of the plant, the leaf mustard can be divided into leaf mustard, cabbage mustard, kohlrabi, potherb mustard and the like. The mustard has high nutritive value, contains three high-yield nutrients, namely carbohydrate, protein and fat, and also contains rich essential amino acids and other trace elements, and can be used as fresh vegetables and important raw materials for pickled products.
The pickled vegetables have a long history in China, and the ancient people utilize high salt and acid to inhibit the growth of mixed bacteria, so that the effect of storing vegetables for a long time is achieved. At present, pickles appear in daily diet as a seasoning, and are more abundant in variety. However, the pickled vegetables have high salt content, so that the salt intake greatly exceeds the requirements of human bodies, various auxiliary materials can be added in the soaking process, and nitrite can be accumulated along with the prolonging of the pickling time, so that the health of human beings is influenced. Meanwhile, the mustard lump has specific bitter taste and is not properly treated, so that the pickled finished product can be bitter and has poor color, and the mustard is softened in taste and reduced in brittleness due to overhigh salt concentration along with the prolonging of time, so that the taste is influenced.
Disclosure of Invention
Aiming at the problems in the prior art, the invention provides the preparation method of the flavor mustard lump capable of adjusting the salt concentration, the mustard can gradually improve the salt concentration, reduce the salt intake and prolong the shelf life along with the prolonging of time, and the mustard has good crispness and low browning degree in the shelf life.
The technical scheme adopted by the invention for realizing the purpose is as follows:
the invention provides a preparation method of a flavor mustard lump with a salt concentration adjusted, which comprises the following steps:
(1) selecting and cleaning the surface of the mustard pimples, peeling, cutting the mustard pimples from the middle, airing the moisture on the surface, and performing microwave treatment to obtain mustard blanks;
(2) dissolving edible salt in glycerol, adding a little soluble starch, and stirring uniformly to obtain a core material; mixing glycerol, calcium citrate and purified water uniformly, heating to 60 deg.C, adding gelatin, heating to 75 deg.C, stirring to melt gelatin, stirring uniformly, filtering, and keeping the gelatin solution at 60 deg.C; placing the core material and the glue solution into a soft capsule pill pressing machine for pressing to obtain salinity regulating microspheres for later use;
(3) boiling water, adding superfine powder of salt, star anise, pepper, bay leaf and soybean, boiling for 5min, airing to room temperature to obtain a pickling material, adding mustard blank, and pickling for 15 days in advance, wherein the pickling material is just the blank;
(4) adding salinity regulating microsphere into the pickled mustard green material and the pickling solution, sterilizing, and packaging at 3-5 deg.C.
Further, in the step (1), the power of the microwave treatment is 650W, and the treatment time is 120 s.
Further, in the step (2), the mass ratio of the edible salt, the glycerol and the soluble starch in the core material is 2: 1: 0.2.
further, in the step (2), the mass ratio of the glycerol to the calcium citrate to the purified water to the gelatin in the gelatin solution is 0.3: 0.2: 1.0: 0.8.
the weight of the salinity adjusting microsphere prepared by the invention is 600-800 mg/particle.
Further, in the step (3), the pickling material is prepared from the following raw materials in parts by weight: 100 parts of water, 2 parts of salt, 2 parts of anise, 0.5 part of pepper, 0.5 part of bay leaf and 2 parts of soybean submicron powder.
Further, in the step (4), the mass ratio of the mustard blank to the pickling liquid in each packaged portion is 1: 1; 10 granules of salinity adjusting microspheres are added into every 500g of mustard blank.
After the prepared flavor mustard is packaged, in the storage process, the salinity adjusting microspheres are slowly degraded in the pickling material and release salt with corresponding concentration, so that the salinity of the mustard pimples is slowly increased along with the prolonging of the storage time, the browning degree is low, and the original brittleness can be kept for a long time; the microwave treatment method can effectively reduce the activity of nitrate reductase in the mustard knot by microwave treatment, obviously reduce the synthesis of nitrite by specific concentration gradient salinity difference in the subsequent storage process, and greatly reduce the dissolution of effective components in the mustard knot compared with the traditional cooking process.
The invention has the beneficial effects that:
(1) according to the preparation method provided by the invention, after microwave treatment, a proper amount of major submicron powder is added in the fermentation process, so that the technical problem that the mustard pimples are bitter and astringent in the later fermentation process can be greatly reduced;
(2) according to the invention, the salinity of the salted vegetable pickling material is slowly increased in the storage process by adding the salinity adjusting microspheres, and the prepared mustard lump can keep better brittleness, is not softened and has low browning degree;
(3) the method provided by the invention greatly reduces the synthesis of sodium nitrite.
Detailed Description
The technical solution of the present invention is further explained and illustrated by the following specific examples.
The soybean superfine powder used in the invention is prepared by the following specific steps: soaking semen glycines, pulping, homogenizing, concentrating, freeze drying, micronizing, and sieving with 100 mesh sieve.
Example 1
(1) Selecting leaf mustard pimples, cleaning the surface, peeling, cutting from the middle, airing the surface, and treating for 120s under the condition that the microwave power is 650W to obtain leaf mustard blanks;
(2) mixing 80 parts of edible salt and 40 parts of glycerol, adding 0.2 part of soluble starch, and uniformly stirring to obtain a core material; uniformly mixing 30 parts of glycerol, 20 parts of calcium citrate and 100 parts of purified water, heating to 60 ℃, adding 80 parts of gelatin, heating to 75 ℃, stirring to melt the gelatin, uniformly stirring, filtering, and keeping the temperature of the gelatin solution at 60 ℃; placing the core material and the glue solution into a soft capsule pill pressing machine for pressing, and preparing salinity adjusting microspheres of 600 mg/granule for later use;
(3) boiling 100 parts of water, adding 2 parts of salt, 2 parts of anise, 0.5 part of pepper, 0.5 part of bay leaf and 2 parts of soybean superfine powder, boiling for 5min, and airing to room temperature to obtain a pickling material, adding mustard blank, and pickling for 15 days in advance, wherein the pickling material is covered by the blank;
(4) adding 10 grains of salinity regulating microspheres into the pickled 500g of mustard green stock and 500g of pickling liquid, and packaging at 3-5 ℃.
Comparative example 1
(1) Selecting leaf mustard pimples, cleaning the surface, peeling, cutting from the middle, airing the surface, and treating for 120s under the condition that the microwave power is 650W to obtain leaf mustard blanks;
(2) boiling 100 parts of water, adding 8 parts of salt, 2 parts of anise, 0.5 part of pepper, 0.5 part of bay leaf and 2 parts of soybean superfine powder, boiling for 5min, and airing to room temperature to obtain a pickling material, adding mustard blank, and pickling for 15 days in advance, wherein the pickling material is covered by the blank;
(3) adding 10 grains of salinity regulating microspheres into the pickled 500g of mustard green stock and 500g of pickling liquid, and packaging at 3-5 ℃.
The mustard product prepared by the comparative example is packaged for 30 days for eating, and is evaluated by an evaluator with specific sense
Comparative example 2
(1) Selecting and cleaning the surface of the mustard lump, peeling, cutting the mustard lump from the middle, airing the moisture on the surface, and performing steam treatment on the mustard lump for 120s to obtain mustard blank;
(2) mixing 80 parts of edible salt and 40 parts of glycerol, adding 0.2 part of soluble starch, and uniformly stirring to obtain a core material; uniformly mixing 30 parts of glycerol, 20 parts of calcium citrate and 100 parts of purified water, heating to 60 ℃, adding 80 parts of gelatin, heating to 75 ℃, stirring to melt the gelatin, uniformly stirring, filtering, and keeping the temperature of the gelatin solution at 60 ℃; placing the core material and the glue solution into a soft capsule pill pressing machine for pressing, and preparing salinity adjusting microspheres of 600 mg/granule for later use;
(3) boiling 100 parts of water, adding 2 parts of salt, 2 parts of anise, 0.5 part of pepper, 0.5 part of bay leaf and 2 parts of soybean superfine powder, boiling for 5min, and airing to room temperature to obtain a pickling material, adding mustard blank, and pickling for 15 days in advance, wherein the pickling material is covered by the blank;
(4) adding 10 grains of salinity regulating microspheres into the pickled 500g of mustard green stock and 500g of pickling liquid, and packaging at 3-5 ℃.
Effect verification
Firstly, the finished mustard products prepared in the examples and the comparative examples are fermented for 7d and 15d, then the nitrite content is detected, and the nitrite content is measured according to GB/T5009.33-2016 (determination of nitrite and nitrate in food), and the specific results are shown in Table 1.
TABLE 1
| 7d nitrite content (mg/kg) | 15d nitrite content (mg/kg) | |
| Example 1 | 4.09 | 2.05 |
| Comparative example 1 | 5.84 | 3.12 |
| Comparative example 2 | 4.79 | 2.51 |
(II) the finished product of the mustard pimples prepared in the examples and the comparative examples are tested for brittleness before packaging and the finished product of the mustard pimples after being packaged and stored for 60 days, and the finished product of the mustard pimples is tested for brittleness by adopting a TA-X2i texture instrument, wherein the pressing speed is 10mm/s, a cylindrical probe is adopted, each experimental group is repeated for 10 times, and the specific result is shown in a table 2.
TABLE 2
| Initial brittleness (N) | 60d brittleness (N) | |
| Example 1 | 30.58 | 25.87 |
| Comparative example 1 | 27.15 | 10.54 |
| Comparative example 2 | 24.19 | 12.82 |
And (III) storing the mustard pimples prepared in the examples and the comparative examples for the same 30 days and then carrying out sensory evaluation, wherein the sensory evaluator consists of a specially trained laboratory worker, and the specific results are shown in Table 3.
TABLE 3
| Sensory evaluation | |
| Example 1 | The salted vegetable is crisp and tender, has special flavor, and is light yellow green |
| Comparative example 1 | The salted vegetable has soft and astringent taste, small brittleness, and light brown color |
| Comparative example 2 | The salted vegetable has less crisp taste, and the salted vegetable is light yellow green |
Claims (7)
1. The preparation method of the flavored mustard lump with the adjusted salt concentration is characterized by comprising the following steps:
(1) selecting and cleaning the surface of the mustard pimples, peeling, cutting the mustard pimples from the middle, airing the moisture on the surface, and performing microwave treatment to obtain mustard blanks;
(2) dissolving edible salt in glycerol, adding a little soluble starch, and stirring uniformly to obtain a core material; mixing glycerol, calcium citrate and purified water uniformly, heating to 60 deg.C, adding gelatin, heating to 75 deg.C, stirring to melt gelatin, stirring uniformly, filtering, and keeping the gelatin solution at 60 deg.C; placing the core material and the glue solution into a soft capsule pill pressing machine for pressing to obtain salinity regulating microspheres for later use;
(3) boiling water, adding superfine powder of salt, star anise, pepper, bay leaf and soybean, boiling for 5min, airing to room temperature to obtain a pickling material, adding mustard blank, and pickling for 15 days in advance, wherein the pickling material is just the blank;
(4) adding salinity regulating microsphere into the pickled mustard green material and the pickling solution, sterilizing, and packaging at 3-5 deg.C.
2. The method according to claim 1, wherein in the step (1), the microwave treatment has a power of 650W and a treatment time of 120 s.
3. The preparation method according to claim 1, wherein in the step (2), the mass ratio of the edible salt, the glycerol and the soluble starch in the core material is 2: 1: 0.2.
4. the production method according to claim 1 or 3, wherein the mass ratio of glycerin, calcium citrate, purified water and gelatin in the glue solution in step (2) is 0.3: 0.2: 1.0: 0.8.
5. the preparation method according to claim 1, 3 or 4, wherein the salinity adjusting microsphere in the step (2) has a weight of 600-800 mg/particle.
6. The preparation method according to claim 1, wherein in the step (3), the curing material is prepared from the following raw materials in parts by weight: 100 parts of water, 2 parts of salt, 2 parts of anise, 0.5 part of pepper, 0.5 part of bay leaf and 2 parts of soybean submicron powder.
7. The method according to any one of claims 1 to 6, wherein in the step (4), the mass ratio of the mustard green material to the pickling solution in each packaged serving is 1: 1; 10 granules of salinity adjusting microspheres are added into every 500g of mustard blank.
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| CN109329818A (en) * | 2018-12-04 | 2019-02-15 | 黄小燕 | A kind of preparation method of green water cress sauerkraut |
| CN109770300A (en) * | 2019-02-28 | 2019-05-21 | 四川李记乐宝食品有限公司 | A kind of high-quality sauerkraut and preparation method thereof |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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