The salted and processed products of winter mustard are salty and delicious, fresh and fragrant, and resistant to preservation. Specific steps are as follows:
1. Raw materials. The use of seasonal mustard requires no aging of the petiole.
2. Ingredients. To 100 kg of mustard, with 10 kg of salt, ginger, pepper, fennel, cloves, orange peel, aniseed 10 grams each.
3. Processing. After the harvest of fresh mustard, the old roots and yellow leaves are removed, washed with clean water, and controlled dry. After about 5 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 ratio of 1:3 in pickles and water, soaking and salting, removing and bagging, pressure filtering, removing impurities, cutting and shaping. 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.
1. Raw materials. The use of seasonal mustard requires no aging of the petiole.
2. Ingredients. To 100 kg of mustard, with 10 kg of salt, ginger, pepper, fennel, cloves, orange peel, aniseed 10 grams each.
3. Processing. After the harvest of fresh mustard, the old roots and yellow leaves are removed, washed with clean water, and controlled dry. After about 5 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 ratio of 1:3 in pickles and water, soaking and salting, removing and bagging, pressure filtering, removing impurities, cutting and shaping. 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.
Wall Safe,Hotel Code Safe,Secret Stash Portable Safe,Jewelry Money Safe Box Safe
Ningbo Reliance Security Technology CO.,Ltd , https://www.reliancesafes.com