The salted and processed products of winter mustard are salty and delicious, fresh and fragrant, and resistant to preservation.
Plant extracts refer to substances extracted or processed from plants (all or a part of plants) using appropriate solvents or methods. They can be used in the pharmaceutical industry, food industry, health industry, beauty industry and other industries.
Plant extracts are based on plants as raw materials. According to the needs of the use of the final product extracted, through physical and chemical extraction and separation processes, one or more effective ingredients in the plant are obtained and concentrated without changing the effective ingredients. The product formed by the structure. According to the different components of the extracted plants, glycosides, acids, polyphenols, polysaccharides, terpenoids, flavonoids, alkaloids, etc. Are formed; according to different properties, they can be divided into vegetable oils, extracts, powders,crystalline powder, etc.
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1, the selection of raw materials mustard season, require petiole meat is not aging.
2. Ingredients are 100 kilograms of mustard, with 10 kg of salt, ginger, pepper, fennel, cloves, orange peel, and an aliquot of 10 grams each.
3. Dispose of the fresh mustard and remove the old root and yellow leaves after the harvest. Wash them with clean water and dry them. About 5 days to 6 days, they can be cut into strips. When salting, sprinkle a layer of salt on the bottom of the jar. Cut the mustard down and put a layer of salt on it. Press the rock after the tank is full. Fill the dish with as little space as possible. After the first cylinder entry, the cylinder should be inverted within 24 hours, once again on the 3rd day, once after 1 week, and then stored in the shade for about 20 days. Marinated to yellow-green, fresh and salty, with lactic acid taste.
4, processing according to the proportion of pickles and water 1:3 soaking salty, remove the bagging, pressure filter, to miscellaneous, shredding, plastic. Then, the spices are digested, filtered, mixed with the pickled cabbage blanks, mixed evenly, packed in small quantities according to the amount, and vacuum-sealed. After being heat-sterilized, the spices are cooled and air-dried and packed into storage.
Mustard pickling process