Preparation method of pickled tuber mustard

The preparation method comprises the following steps: pretreating raw materials, cleaning, screening, desalting and keeping crispness, soaking and keeping crispness, dehydrating, seasoning, filling and sterilizing. The desalting and brittleness-keeping process comprises the following steps: adding water and calcium chloride into the screened raw materials, and desalting; the soaking and brittleness-keeping process comprises the following steps: mixing saline water, pectin methylesterase and calcium chloride, then adding citric acid to adjust the pH value to obtain a soaking solution, soaking the desalted and brittleness-kept raw materials in the soaking solution, and the two brittleness-keeping steps cooperate with each other and act synergistically to improve the pectin and fiber tissue structure of the pickled tuber mustard, so that the taste of the pickled tuber mustard is improved. The texture, the density, the taste crispness and the pure-crispness proportion of the pickled tuber mustard are optimized an