CN106722568A - A kind of sour-sweet root-mustard preparation method - Google Patents
A kind of sour-sweet root-mustard preparation method Download PDFInfo
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- CN106722568A CN106722568A CN201611207191.4A CN201611207191A CN106722568A CN 106722568 A CN106722568 A CN 106722568A CN 201611207191 A CN201611207191 A CN 201611207191A CN 106722568 A CN106722568 A CN 106722568A
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- mustard
- root
- layer
- salt
- desalination
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Abstract
The invention discloses a kind of sour-sweet root-mustard preparation method, comprise the following steps：A. sorting：Choose the root-mustard removal coring and dish handle of high-quality and cleaned with clear water；B. just salt down：By root-mustard and the spiced salt, load in cylinder by the order of one layer of root-mustard, one layer of spiced salt, one layer of spiced salt is perfused again in the top, again pull root-mustard out after salted 12 hours, and deviate from salt water；C. pickle：The root-mustard that b step is obtained is dried, is put into pickle jar, smeared salt layer, then pressed one layer of root-mustard, then smeared salt layer, a length of 4 months when pickling；D. desalination：Root-mustard after pickling takes out desalination, and desalination mode is to be soaked using clear water, then by the root-mustard squeeze water after desalination, then the root-mustard behind Zhashui is carried out into chopping；E. sweet and sour stain：To load in cylinder through the root-mustard bar of desalination, while pouring into fructose, mature vinegar, Wild Jujube Juice, Chinese cassia tree, be impregnated, after root-mustard bar pulled out drain.Process-cycle can further be shortened using the present invention.
Description
Technical field
The present invention relates to cure foods field, and in particular to a kind of sour-sweet root-mustard preparation method.
Background technology
Root-mustard belongs to the mutation of leaf mustard, is root vegetables, containing abundant vitamin C, mineral matter, carbohydrate and protein,
Nutritive value is higher.But the root-mustard after harvesting has very strong pungent pungent, and bitter taste is dense, should not eat raw, it is suitable for and adds
Work is edible into curing food, its unique cold working mode and perfume (or spice), tender, crisp, sweet peculiar flavour, deep to be liked by consumers in general.
At present, pickling for root-mustard is substantially pickled using traditional technique, that is, dry, high salt pickle, feeding seasoning, bag
Dress is sterilized, and this kind of method for salting, the production cycle is long, and root-mustard is easily influenceed and moldy metamorphism by Changes in weather, and makes
When seasoning condiment be difficult immersion root-mustard in, cause the taste of root-mustard not good.
The content of the invention
The present invention is intended to provide a kind of sour-sweet root-mustard preparation method, to solve the above problems.
To achieve the above object, technical scheme is as follows：
A kind of sour-sweet root-mustard preparation method, it is characterised in that comprise the following steps：
A. sorting：Choose the root-mustard removal coring and dish handle of high-quality and cleaned with clear water；
B. just salt down：By root-mustard and the spiced salt, load in cylinder by the order of one layer of root-mustard, one layer of spiced salt, one is perfused again in the top
The layer spiced salt, again pulls root-mustard out after salted 12 hours, and deviate from salt water；
C. pickle：The root-mustard that b step is obtained is dried, is put into pickle jar, smeared salt layer, then press one layer of major part
Dish, then salt layer is smeared, a length of 4 months when pickling；
D. desalination：Root-mustard after pickling takes out desalination, and desalination mode is to be soaked using clear water, then by the major part after desalination
Dish squeeze water, then the root-mustard behind Zhashui is carried out into chopping；
E. sweet and sour stain：To load in cylinder through the root-mustard bar of desalination, while pouring into fructose, mature vinegar, Wild Jujube Juice, Chinese cassia tree, soaked
Stain, after root-mustard bar pulled out drain.
Further, in the desalting steps, clear water is changed more than 5 times.
Further, described to pickle step, holding pickles the normal temperature that temperature is 20 DEG C -25 DEG C.
The beneficial effects of the present invention are：Using the present invention can to pickling after root-mustard be vacuum-packed, low temperature
Under the conditions of preserve, it is standby, can effectively shorten the production cycle.Meanwhile, the rock sugar root-mustard taste made is lush.
Specific embodiment
With reference to specific embodiment, the present invention will be further described.
A kind of sour-sweet root-mustard preparation method, it is characterised in that comprise the following steps：
A. sorting：Choose the root-mustard removal coring and dish handle of high-quality and cleaned with clear water；
B. just salt down：By root-mustard and the spiced salt, load in cylinder by the order of one layer of root-mustard, one layer of spiced salt, one is perfused again in the top
The layer spiced salt, again pulls root-mustard out after salted 12 hours, and deviate from salt water；
C. pickle：The root-mustard that b step is obtained is dried, is put into pickle jar, smeared salt layer, then press one layer of major part
Dish, then salt layer is smeared, a length of 4 months when pickling；
D. desalination：Root-mustard after pickling takes out desalination, and desalination mode is to be soaked using clear water, then by the major part after desalination
Dish squeeze water, then the root-mustard behind Zhashui is carried out into chopping；
E. sweet and sour stain：To load in cylinder through the root-mustard bar of desalination, while pouring into fructose, mature vinegar, Wild Jujube Juice, Chinese cassia tree, soaked
Stain, after root-mustard bar pulled out drain.
In the desalting steps, clear water is changed more than 5 times.
Described to pickle step, holding pickles the normal temperature that temperature is 20 DEG C -25 DEG C.
The seasoning be chilli powder, zanthoxylum powder, salt by weight etc. than configuration.
Using the present invention can to pickling after root-mustard be vacuum-packed, under cryogenic conditions preserve, standby, Neng Gouyou
The shortening production cycle of effect.Meanwhile, the rock sugar root-mustard taste made is lush.
The preferred embodiments of the present invention are the foregoing is only, is not intended to limit the invention, for the skill of this area
For art personnel, the present invention can have various modifications and variations.It is all within the spirit and principles in the present invention, made any repair
Change, equivalent, improvement etc., should be included within the scope of the present invention.
Claims (3)
1. a kind of sour-sweet root-mustard preparation method, it is characterised in that comprise the following steps：
A. sorting：Choose the root-mustard removal coring and dish handle of high-quality and cleaned with clear water；
B. just salt down：By root-mustard and the spiced salt, load in cylinder by the order of one layer of root-mustard, one layer of spiced salt, one is perfused again in the top
The layer spiced salt, again pulls root-mustard out after salted 12 hours, and deviate from salt water；
C. pickle：The root-mustard that b step is obtained is dried, is put into pickle jar, smeared salt layer, then press one layer of major part
Dish, then salt layer is smeared, a length of 4 months when pickling；
D. desalination：Root-mustard after pickling takes out desalination, and desalination mode is to be soaked using clear water, then by the major part after desalination
Dish squeeze water, then the root-mustard behind Zhashui is carried out into chopping；
E. sweet and sour stain：To load in cylinder through the root-mustard bar of desalination, while pouring into fructose, mature vinegar, Wild Jujube Juice, Chinese cassia tree, soaked
Stain, after root-mustard bar pulled out drain.
2. sour-sweet root-mustard preparation method according to claim 1, it is characterised in that in the desalting steps, clear water is more
Change more than 5 times.
3. sour-sweet root-mustard preparation method according to claim 1, it is characterised in that described to pickle step, keeps salting down
Temperature processed is 20 DEG C -25 DEG C of normal temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611207191.4A CN106722568A (en) | 2016-12-23 | 2016-12-23 | A kind of sour-sweet root-mustard preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611207191.4A CN106722568A (en) | 2016-12-23 | 2016-12-23 | A kind of sour-sweet root-mustard preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106722568A true CN106722568A (en) | 2017-05-31 |
Family
ID=58919100
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611207191.4A Withdrawn CN106722568A (en) | 2016-12-23 | 2016-12-23 | A kind of sour-sweet root-mustard preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106722568A (en) |
-
2016
- 2016-12-23 CN CN201611207191.4A patent/CN106722568A/en not_active Withdrawn
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170531 |