CN115633766A - Low-salinity pickling method for leaf mustard - Google Patents
Low-salinity pickling method for leaf mustard Download PDFInfo
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- CN115633766A CN115633766A CN202211442524.7A CN202211442524A CN115633766A CN 115633766 A CN115633766 A CN 115633766A CN 202211442524 A CN202211442524 A CN 202211442524A CN 115633766 A CN115633766 A CN 115633766A
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Classifications
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- 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
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Abstract
A low-salinity pickling method for leaf mustard comprises the following steps: selecting raw materials and removing impurities; (2) carrying out backflow washing by brine; (3) secondary selection and segmentation; (4) charging and sealing the jar: adding prepared old brine and a pickling solution into the cut leaf mustard, uniformly mixing, filling into a pickling jar, compacting the top of the leaf mustard by using a stone after filling, and sealing the mouth of the jar; (5) pickling and fermenting: then placing the mixture in a ventilated place, and naturally fermenting for 25-35 days under the condition of normal temperature; in the pickling liquid, the mass content of the salt is 6-10%; and (6) inspecting the finished product, and packaging to obtain the finished product. The invention adopts low-salt old brine for rapid fermentation, reduces the pH value, promotes the growth of lactic acid bacteria and has short fermentation time; the equipment investment is low, and the product quality is high.
Description
Technical Field
The invention relates to a mustard pickling method, in particular to a mustard low-salinity pickling method.
Background
The mustard is an annual herbaceous plant in brassica of Brassicaceae, and the stem and leaf of the mustard are commonly used as food seasoning; in recent years, the food has become a new favorite in the market as leisure food.
The traditional mustard pickling method generally comprises the steps of treading fresh mustard raw materials into a pickling tank through a layer of vegetable and a layer of salt, adding flour salt, sealing the pickling tank, then utilizing the high permeability of the salt to enable bitter, astringent and spicy substance liquid in the mustard to seep out, and enabling the mustard to form color, aroma and taste of products through a series of biochemical activities such as microbial fermentation and protein decomposition and the like, so that the aim of facilitating storage is fulfilled. However, the traditional pickling method of the mustard has the following defects: mustard serving as a raw material is fresh and tender, is relatively fragile and easy to fold, is easily damaged by external machinery in the transportation and trampling processes, and easily causes external raw water to enter, so that a product is gradually damaged and rotten, and the quality problem of the product is caused; moreover, substances which permeate into the vegetables reversely have bitter, astringent and spicy substance liquid besides water, so that the bitter and astringent taste of the vegetables is heavier, and the taste of the final pickled finished product is influenced; in addition, in the traditional pickling process, the phenomena of high salinity of leaf parts, low salinity of root parts and uneven integral salinity are easily caused by uneven thickness of vegetable roots and leaf parts, toxic substances such as isothiocyanate, nitrile and the like are easily generated, the quality stability of products is influenced, and the fermentation time is long.
CN 110638011A discloses a mustard pickling method, which comprises the following steps: s01, ultrasonically cleaning the selected leaf mustard: the ultrasonic medium used in ultrasonic cleaning of the mustard is rice washing water, and the rice washing water is a solution for removing soaked rice after the rice is soaked; s02: drying the cleaned leaf mustard in the sun until the water content of the leaf mustard is reduced to below 40%; s03: selecting and cutting the aired leaf mustard, and removing yellow leaves, impurities, old roots and other parts affecting the taste; then carrying out segmentation; s04: filling the mustard and the pickling liquid according to the mixture ratio, and carrying out vacuum sealing pickling to form pickled mustard. The preparation components of the pickling liquid comprise the following components in parts by weight: 30-50 parts of salt, 5-10 parts of sugar, 20-30 parts of soy sauce, 2-8 parts of garlic, 10-25 parts of hot pepper, 3-10 parts of anise, 2-8 parts of pepper, 2-8 parts of bay leaves, 3-10 parts of ginger, 1-3 parts of sesame oil and 50-150 parts of water. The method claims that no toxic substances such as isothiocyanate and nitrile are generated in the pickling process, so that the toxic substances generated in the pickling process of the mustard can be greatly reduced, and the harm degree to the human health can be further reduced. However, the method has the defects of high salt content of the pickling liquid, large equipment investment (ultrasonic cleaning equipment, filling equipment and vacuum pickling equipment need to be purchased), long pickling fermentation time and high production cost.
CN 104473115A discloses a pickling agent and a pickling method for mustard, wherein the pickling agent comprises the following raw materials by weight: 600-1000 parts of brewed soy sauce, 2-5 parts of monosodium glutamate, 3-5 parts of sugar, 20-30 parts of garlic, 10-15 parts of ginger, 4-6 parts of sweet osmanthus, 8-12 parts of sesame oil, 5-10 parts of fresh jujube, 3-4 parts of hawthorn, 1-3 parts of schisandra chinensis and 3-6 parts of sea buckthorn. The pickling method of the mustard comprises the following steps: step one, boiling brewed soy sauce, keeping the boiled state for 1-2 min, and then cooling to room temperature; step two, uniformly mixing monosodium glutamate, sugar, garlic, ginger, sweet osmanthus, sesame oil, fresh jujube, hawthorn, chinese magnoliavine fruit and sea buckthorn, crushing, sieving by a 1100-900-mesh sieve, collecting undersize, sterilizing, uniformly mixing in the brewed soy sauce obtained in the step one to obtain a pickling agent, and standing for at least 5 days; step three, selecting fresh, mildew-free and rot-free leaf mustard, removing stems and pimples, washing the leaf mustard with flowing water, washing the surface with saline water, airing, kneading once every 3 hours, and repeatedly performing the steps for 2 to 6 times until the moisture content in the leaf mustard is 25 to 40 percent; putting the mustard obtained in the third step into a sealed jar, adding a calcium hydroxide emulsion and a citric acid solution, uniformly stirring, adding the calcium hydroxide emulsion in an amount of 0.15-0.3% of the weight of the mustard, adding the citric acid in an amount of 0.05-0.2% of the weight of the mustard, sealing the jar, pickling for 3-5 days, adding the pickling agent prepared in the first step into the sealed jar, completely immersing the mustard into the pickling agent, and sequentially carrying out three stages of pickling on the mustard by using the pickling agent, wherein the vacuum degree of the first stage is 0.01-0.05 MPa, the pressure of the second stage is 0.1-0.3 MPa, the duration is 2-3 days, the vacuum degree of the third stage is 0.02-0.1 MPa, and the duration is 5-10 days; step five, after the mustard obtained by pickling in the step four is packaged in a vacuum sealing mode, the mustard is heated and sterilized for 10-15min at the temperature of 70-90 ℃, and is cooled and stored at the temperature of 4-7 ℃; the pickling agent obtained in the step two comprises the following components in parts by weight: 600-1000 parts of brewed soy sauce, 2-5 parts of monosodium glutamate, 3-5 parts of sugar, 20-30 parts of garlic, 10-15 parts of ginger, 4-6 parts of sweet osmanthus, 8-12 parts of sesame oil, 5-10 parts of fresh jujube, 3-4 parts of hawthorn, 1-3 parts of schisandra chinensis and 3-6 parts of sea buckthorn. The defects are as follows: the pickling method has the advantages that the used raw materials are various, the soy sauce consumption is large, the salt content is large, the operation steps are complicated, the pickling is carried out in three stages, wherein the three stages comprise two times of vacuum pickling and one middle pressure pickling, the fermentation time is long, the equipment investment is large, the production efficiency is low, and the production cost is high.
CN 109043420A discloses a staged pressurized mustard pickling process, which comprises the following steps: 1) Fresh mustard which is selected and has big plants, green color, little yellow leaves, fresh and tender, no scab and no frostbite is tedded for 1 to 2 days to remove 15 to 20 percent of water; the leaf mustard is turned over and dried on the spot after being cut down in a planting base; 2) The tedded leaf mustard and salt are laid and filled in a whole pickling pool in a vegetable-salt layer manner; when the vegetables are arranged, the lower layer of leaf mustard is arranged orderly, each layer of vegetable is spread with a layer of salt, each layer is manually compacted until the leaf mustard is full, and when the vegetables are manually treaded, the leaf mustard firstly treads the side of the pickling pool and then slowly turns to the center of the pickling pool; 3) Pressurizing for the first time at the top of the pickling tank, wherein the pressure is 0.1-0.15 MPa, and the duration is 1-3 days; 4) Pressurizing for the second time at the top of the pickling tank under the pressure of 0.2-0.3 MPa for 8-12 days; discharging redundant pickling liquid in the step to enable the liquid level of the pickling liquid to be 18-25 cm higher than the surface of the leaf mustard; 5) Pressurizing for the third time at the top of the pickling tank, wherein the pressure is 0.8-1.5 MPa, the duration is more than 75 days, and the excess pickling liquid is discharged in the step, so that the liquid level of the pickling liquid is 18-25 cm higher than the surface of the mustard; and taking out the mustard after the pickling is finished, and packaging to obtain a finished product. Thirdly, three-stage pressurization is utilized, wherein the first pressurization adopts a short time and small pressure to dissipate respiratory heat, and salt is fully and rapidly dissolved and permeated to form pickling liquid; the secondary pressurizing time is prolonged, the pressure is increased, the pressure of the secondary pressurizing is larger than that of the primary pressurizing, part of air in the leaf mustard is extruded and discharged in the secondary pickling process, an anaerobic environment is preliminarily formed in the leaf mustard, the fermentation of lactic acid bacteria is facilitated, and the re-permeation of bitter, astringent and spicy substance liquid can be correspondingly reduced by discharging redundant pickling liquid; the third pressurization pressure is greater than the second pressurization pressure. The method has the defects of large salt consumption, complex operation steps, adoption of a three-section pressure pickling mode for pickling, large equipment investment, long pickling fermentation time, low production efficiency and high production cost.
In addition, the existing industrial production adopts the production processes of preserving vegetable raw materials by high salinity, desalting, short-term soaking fermentation, seasoning and the like. The high-salt environment can influence the life activity of microorganisms, so that some microorganisms which are not salt-tolerant are dehydrated and dead, and the loss of flavor substances is inevitably caused in the later desalting treatment process, so that the finished product is lack of special flavor required by the pickled Chinese cabbage.
Disclosure of Invention
The invention aims to solve the technical problems of overcoming the defects of the existing mustard pickling method and providing the mustard low-salinity pickling method which has the advantages of small using amount of salt, simple equipment, small investment, short fermentation time, simple and convenient operation, difficult pollution by mixed bacteria, stable product quality, high production efficiency and low production cost.
The technical scheme adopted by the invention for solving the technical problems is as follows: a low-salinity pickling method for leaf mustard comprises the following steps:
1. the low-salinity pickling method of the leaf mustard is characterized by comprising the following steps of:
(1) Selecting raw materials and removing impurities: selecting leaf mustard raw materials, removing impurities, selecting leaf mustard subjected to plant diseases and insect pests and mechanical damage, selecting leaf mustard without yellow leaves, worm damage and impurities and with complete leaves and emerald green and smooth leaf stalks, cleaning mud grass on the surface, and keeping fresh and tender parts;
(2) Washing with saline water: selecting the mustard raw material subjected to impurity removal in the step (1), carrying out reflux cleaning by adopting saline water which can kill bacteria attached to the surface of the mustard and can also retain lactobacillus on leaves, further removing impurities and pathogens, and then carrying out airing treatment on the cleaned mustard;
(3) Secondary selection and segmentation: selecting the cleaned and aired leaf mustard in the step (2) for the second time, and further removing yellow leaves, impurities and leaf stalks of the leaf mustard which influence the taste; properly cutting the selected mustard, wherein the size of the cut is determined according to market demand;
(4) Charging and sealing a jar: adding pre-prepared old brine and pickling liquid into the cut leaf mustard in the step (3), uniformly mixing, filling into a pickling jar, compacting by using clean stones at the top of the leaf mustard after filling, and sealing the mouth of the jar; in the pickling liquid, the mass content of the salt is 7-12%;
(5) Pickling and fermenting: placing the sealed pickling jar in the step (4) in a ventilated place, pickling and naturally fermenting for 25-35 days at normal temperature; the pH value of the material liquid in the jar reaches 3.0-3.2, and the fermentation is finished;
(6) Inspecting the finished product, and packaging.
Further, in the step (2), the mass concentration of the saline water is 6-8%. The cleaning saline water pair with proper concentration is selected, so that various mixed bacteria on the leaf of the leaf mustard can be killed, the lactic acid bacteria on the leaf of the leaf mustard can be kept, and the fermentation of the subsequent fermentation step can be facilitated.
Further, in the step (2), the mass concentration of the brine is 7%.
Further, in the step (2), the drying treatment reduces the weight of the leaf mustard before and after drying by 10-15%.
Further, in the step (4), the ingredients of the pickling liquid further include spice leaves, star anises, peppers, garlic, ginger, peppers and the like, wherein the spices include water-soluble spices and fat-soluble spices.
Further, the pickling liquid contains 8-11% of table salt, 0.5-1.0% of bay leaves, 0.7-1.3% of star anise, 0-1.2% of pepper, 1.0-1.5% of garlic, 1.2-1.7% of ginger, 5-8% of hot pepper and the balance of water by mass of the water. .
Further, the mass content of the salt in the pickling liquid is 8.5-9.5%.
Further, in the step (4), the mass ratio of the cut leaf mustard to the old brine and the pickling liquid is (1).
Further, in the step (4), the mass ratio of the cut leaf mustard to the old brine and the pickling liquid is 1.
Further, in the step (4), the pickling liquid comprises spice such as bay leaves, star anises, pepper, garlic, ginger, pepper and the like, wherein the spice comprises water-soluble spice and fat-soluble spice.
The old brine is the pickle water containing probiotic compound functional flora mainly containing lactobacillus formed by long-term repeated use of brine in a pickle jar. The excellent pickle brine is repeatedly used, and vegetable raw materials, various spices and the like are periodically added, so that various probiotics in the brine can keep the vitality active and vigorous for a long time and the fermentation capacity is strong.
In the invention, the old brine is mother water (fermentation liquor) obtained after the first fermentation of the mustard.
The preparation of the pickling feed liquid comprises the following steps: and (3) putting the salt and the pickling spice prepared according to the mass ratio into water, decocting for 1.5-2 hours to ensure that the spice is fully exuded, and cooling for later use after the decoction is finished to obtain pickling feed liquid.
Further, in the step (5), the normal temperature is 22-27 ℃; the natural fermentation time is 28-32 days.
Further, in the step (5), the normal temperature is 24-26 ℃, and the natural fermentation time is 29-31 days.
Further, in the step (5), the natural fermentation time is 30 days.
Further, in the step (5), the pH is 3.1.
The formation of fermented vegetable membranefacies (flower formation) is mainly caused by fungi such as candida, pichia and partial moulds, the product phase can be influenced after the fermented vegetable produces the membranefacies, the vegetable decay is accelerated, brine turns turbid, the flavor is damaged, and the product quality can be stabilized to a certain degree by controlling the low pH value.
The invention has the following beneficial effects: (1) The mustard is cleaned by the saline water, so that the mixed bacteria attached to the surface of the mustard are effectively killed, impurities are removed, meanwhile, the loss of natural beneficial microorganisms on the mustard in a pre-treatment stage is prevented, and the natural beneficial microorganisms on the mustard, such as lactobacillus and the like, are reserved; (2) The mustard is pickled by compounding old brine and spice liquid, and the compound functional flora mainly containing lactic acid bacteria in the old brine and natural beneficial microorganism lactic acid bacteria on the mustard are matched for fermentation, so that the fermentation environment can be effectively improved, and the fermentation time is shortened; (3) controlling the pH value of the mustard to be 3.0-3.2 when the mustard is fermented and matured; the high-acidity environment has strong inhibition effect on putrefying bacteria and pathogenic bacteria; (4) The low-salt salting method is adopted for salting, and compared with high-salt salting, the low-salt salting method can effectively promote the growth and propagation of probiotics such as lactic acid bacteria and the like, so that the probiotics are fully and naturally fermented, the taste is improved, and the flavor of pickled mustard is enriched; (5) The spicy materials of garlic, hot pepper, ginger and the like added into the pickling liquid ensure that the mustard has various pharmacologies, sterilization (bacteria) and inflammation diminishing, digestive enzyme secretion promoting and certain health care functions.
Detailed Description
The present invention will be described in further detail with reference to examples.
The quality inspection of the product is carried out according to the national standard GB 2714-2015, and the finished product has no peculiar smell, peculiar smell and mildew; the pollutant limit of the finished product is in accordance with the specification of the pickled vegetables in the national standard GB 2762-2017, wherein the nitrite (NaNO) is 2 Measured) is less than or equal to 20mg/kg; the limit of pathogenic bacteria of the finished product meets the requirements of the instant fruit and vegetable products (containing sauce pickled vegetables) in GB 29921-2021, wherein salmonella cannot be detected, staphylococcus aureus is less than or equal to 100CFU/g (mL), and coliform group is less than or equal to 10CFU/g.
Example 1
The embodiment comprises the following steps:
(1) Selecting, cleaning and removing impurities from raw materials: sorting leaf mustard raw materials, selecting leaf mustard which is free of yellow leaves, worm damage and impurities, complete in leaves, emerald green and smooth in leaf stalks, cleaning mud grass on the surface, and keeping fresh and tender parts;
(2) Placing the cleaned leaf mustard selected in the step (1) in saline water with the mass concentration of 7% for reflux cleaning, spreading the cleaned leaf mustard on the surface of a clean white plastic film, and airing the white plastic film until the weight of the leaf mustard is reduced by 12% according to the weight of the leaf mustard before and after airing;
(3) Secondary selection and segmentation: selecting the cleaned and aired leaf mustard in the step (2) for the second time, and removing yellow leaves, impurities, leaf stalk aging and other leaf mustard affecting the taste; cutting the selected leaf mustard;
(4) Charging and sealing a jar: mixing the mustard cut in the step (3) with the old brine and the pickling liquid according to the ratio of 1:0.2:0.8, uniformly mixing, putting into a pickling jar, after filling, selecting clean stones to compress and compact the mustard, sealing the mouth of the jar, and then selecting clean white plastic bags to be bound on the periphery of the pickling jar to ensure that the pickling jar is in a sealed state; the old brine is mother water (fermentation liquor) obtained after the first fermentation of the leaf mustard; the pickling liquid comprises the following components in percentage by mass: 8% of table salt, 0.8% of bay leaves, 1.0% of anises, 0.6% of pepper, 1.2% of garlic, 1.4% of ginger, 3% of pepper and the balance of water; decocting the pickling material in water for 2 hours to fully exude the spicy flavor, and cooling for later use after the decoction is finished to obtain pickling material liquid;
(5) Pickling and fermenting: placing the sealed pickling jar obtained in the step (4) in an indoor ventilation place, controlling the temperature of the pickling jar at 25 +/-1 ℃, and naturally fermenting for 30 days; during fermentation, external rainwater is prevented from permeating to pollute the pickling jar; then opening the jar, taking a proper amount of pickled mustard as a pH value detection sample from the jar, detecting that the pH value is 3.1, and ending fermentation;
(6) Inspecting the quality of the finished product, and packaging.
The finished product has no peculiar smell, odor and mildew after inspection; contaminant content of the final product, wherein nitrite (NaNO) 2 Meter) 7mg/kg; the pathogenic bacteria of the finished product are detected, wherein salmonella is not detected, staphylococcus aureus is 86CFU/g, and coliform is 6CFU/g.
No fermented vegetable film (flower) formed.
Example 2
The difference between the embodiment and the embodiment 1 is that in the step (2), the mass concentration of the brine for reflux cleaning is 8%; and (4) mixing the cut leaf mustard, the old brine and the pickling liquid in a mass ratio of 1:0.3:0.7 of the total weight of the mixture; the weight of the stones is 12kg, the natural fermentation time is 31 days, and the mass content of the salt in the pickling liquid is 8%; the temperature of the pickling jar is controlled at 24 +/-1 ℃; the same as in example 1.
The finished product has no peculiar smell, odor and mildew after inspection; pollutant content of the final product, nitrite (in NaNO) 2 Meter) 9mg/kg; the pathogenic bacteria number of the finished product is 78CFU/g of staphylococcus aureus and 7CFU/g of coliform group, wherein salmonella is not detected.
No fermented vegetable film (flower) formed.
Example 3
The difference between the embodiment and the embodiment 1 is that in the step (2), the mass concentration of the saline water for mustard reflux cleaning is 6%; in the step (4), the mass ratio of the leaf mustard to the old brine and the pickling liquid is 1:0.15:0.85, wherein the weight of the stone is 10kg, the stone is naturally fermented for 29 days, and the mass content of the salt in the pickling liquid is 9wt%; the temperature of the pickling jar is controlled to be 26 +/-1 ℃; the same as in example 1.
The finished product has no peculiar smell, odor and mildew after inspection; contaminant content, nitrite (as NaNO) 2 Meter) 8mg/kg; finished product pathogenic bacteria content, wherein salmonella is not detected, staphylococcus aureus is 70CFU/g (mL), and coliform bacteria group is 5CFU/g.
No fermented vegetable film (flower) formed.
Claims (10)
1. The low-salinity pickling method for the leaf mustard is characterized by comprising the following steps of:
(1) Selecting raw materials and removing impurities: selecting leaf mustard raw materials, removing impurities, selecting leaf mustard which is damaged by diseases, insects and machinery, selecting leaf mustard which is free of yellow leaves, is not damaged by insects and impurities, has complete leaves and emerald green and smooth petioles, cleaning mud grass on the surface, and keeping fresh and tender parts;
(2) Washing with saline water: selecting the mustard raw material subjected to impurity removal in the step (1), carrying out reflux cleaning by adopting saline water which can kill bacteria attached to the surface of the mustard and can also retain lactobacillus on leaves, further removing impurities and pathogens, and then carrying out airing treatment on the cleaned mustard;
(3) Secondary selection and segmentation: selecting the cleaned and aired leaf mustard in the step (2) for the second time, and further removing yellow leaves, impurities and leaf stalk aged leaf mustard which influence the taste; properly cutting the selected mustard, wherein the size of the cut is determined according to market demand;
(4) Charging and sealing an jar: adding pre-prepared bittern and pickling liquid into the cut leaf mustard in the step (3), uniformly mixing, putting into a pickling jar, compacting and compacting the top of the leaf mustard by using clean stones after filling, and sealing the mouth of the jar; in the pickling liquid, the mass content of the salt is 7-12% by taking the mass of water as a calculation reference;
(5) Pickling and fermenting: placing the sealed pickling jar in the step (4) in a ventilated place, pickling and naturally fermenting for 25-35 days at normal temperature; the pH value of the material liquid in the jar reaches 3.0-3.2, and the fermentation is finished;
(6) Inspecting the finished product, and packaging.
2. The low-salinity pickling method for mustard according to claim 1, wherein in the step (2), the saline water has a mass concentration of 6-8%.
3. The low-salinity pickling method for mustard according to claim 2, wherein the salt water is 7% by mass in the step (2).
4. The low-salinity pickling method of the leaf mustard according to any one of claims 1 to 3, wherein in the step (4), the pickling solution further comprises bay leaves, star anises, pepper, garlic, ginger and hot pepper, wherein the spices comprise water-soluble spices and fat-soluble spices.
5. The low-salinity pickling method of mustard according to claim 4, wherein the pickling solution contains 8-11% of table salt, 0.5-1.0% of bay leaves, 0.7-1.3% of star anises, 0-1.2% of pepper, 1.0-1.5% of garlic, 1.2-1.7% of ginger, 5-8% of hot peppers and the balance of water by mass of water.
6. The low-salinity pickling method for mustard according to claim 5, wherein the salt content in the pickling solution is 8.5-9.5% by mass.
7. The low-salinity pickling method for mustard according to any one of claims 1 to 6, wherein in the step (4), the mass ratio of the cut mustard to the old brine and the pickling solution is 1.
8. The low-salinity pickling method for mustard according to any one of claims 1 to 7, characterized in that, in the step (5), the normal temperature is 22 to 27 ℃; the natural fermentation time is 28-32 days.
9. The low-salinity pickling method for mustard according to claim 8, wherein in the step (5), the normal temperature is 24-26 ℃, and the natural fermentation time is 29-31 days.
10. The low-salinity pickling method for mustard according to any one of claims 1 to 9, wherein the pH value in the step (5) is 3.1.
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