Preparation method of flavored mustard lumps capable of regulating salt concentration

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of flavored mustard lumps capable of adjusting salt concentration. The preparation method is realized by the following steps: firstly, washing mustard lumps and then carrying out microwave treatment; preparing salinity adjusting microspheres; pickling the mustard lumps, then adding the salinity adjusting microspheres, sterilizing and packaging to obtain the mustard lumps. 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 lumps are bitter and astringent in the later fermentation process can be greatly reduced; by adding the salinity adjusting microspheres, the salinity of the salted vegetable pickling material in the storage process is slowly increased, and the prepared mustard lumps can keep good crispness, are not softened and are