Method for removing choking and peppery taste of leaf mustard and preparation method of low-salt leaf mustard blank

Method for removing choking and peppery taste of leaf mustard and preparation method of low-salt leaf mustard blank

The invention provides a method for removing pungent and choking taste of leaf mustard and a preparation method of low-salt leaf mustard blanks. According to the method for removing the choking and peppery taste of the leaf mustard, the prepared alkaline electrolyzed water is adopted for soaking tre...

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Hauptverfasser: LYU HAORUO, ZHONG GENG, LI XILONG, JIANG JINDA, JIANG YULU
Format: Patent
Sprache:chi ; eng
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FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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creator LYU HAORUO
ZHONG GENG
LI XILONG
JIANG JINDA
JIANG YULU
description The invention provides a method for removing pungent and choking taste of leaf mustard and a preparation method of low-salt leaf mustard blanks. According to the method for removing the choking and peppery taste of the leaf mustard, the prepared alkaline electrolyzed water is adopted for soaking treatment to remove the choking and peppery taste of the leaf mustard, the alkaline electrolyzed water has a certain pH value, the choking and peppery taste in the fresh leaf mustard can be rapidly eliminated, meanwhile, the fresh scent of the fresh leaf mustard is reserved, and the production efficiency of the choking and peppery taste removed leaf mustard products is improved; theoretical basis and technical feasibility are provided for salted mustard with controllable salt content and low-salt mustard products; according to the method, the brassica juncea is soaked in the alkaline electrolyzed water for a short time (not more than 30 hours), so that the pungent taste of the brassica juncea is removed, the controlla
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subjects FOODS OR FOODSTUFFS
FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J
HUMAN NECESSITIES
PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT
THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
title Method for removing choking and peppery taste of leaf mustard and preparation method of low-salt leaf mustard blank
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