Research on the Soft Package Processing of Leaf Mustard of Pungent Flavor

Abstract

Abstract: A special dish has been made from leaf mustard of distinguished pungent flavor. Its commercial processing was basedon traditional family cooking. This article introduced the processing: the leaf mustard was washed, chopped,blanched in waterat 90℃ for 2～4s and vacuum packed to produce pungency at 25℃ for 5～10h. Then the package was pasteurized at 90℃ for10min. Blanching treatment, low NaCl ingredient,and comprehensive antiseptic treatment of the final product were the criticalpoints.

Key words: leaf mustard, pungency, processing, soft packages

XIAO Hua-Zhi, NIU Li-Ying, HU Xiao-Song, XIN Li. Research on the Soft Package Processing of Leaf Mustard of Pungent Flavor[J]. FOOD SCIENCE, 2003, 24(9): 96-99.

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Research on the Soft Package Processing of Leaf Mustard of Pungent Flavor

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