Sand mustard has medicinal value and is also a high-quality green vegetable with low sugar and high protein. Sand mustard has a unique mustard spicy taste, thick leaves, more meat and delicious taste. The stems and leaves of seedlings and mature leaves can be fried or cold mixed, or dried, pickled or juiced.

1. Spicy mustard

(1) Raw material sorting → cleaning → salting → desalting → dehydration → batching → salting → packaging → vacuum sealing → sterilization → inspection → finished product.

⑵ Select the tender stems and leaves of Sedum cornutum, and discard the old parts, yellow leaves, deteriorated leaves and roots. Raw materials should be handled in time, not overnight. Rinse and filter out the water for later use.

⑶ Soak Herba Sedi Pubescentis in 0.2%~0.5% citric acid and 0. 1%CaCl2 aqueous solution for 30 minutes to achieve color protection and crispness, then rinse with running water, and finally soak with clear water for 15 minutes.

(4) Put 2cm thick salt at the bottom of a clean jar, then spread a layer of salt on the vegetables in turn, with the amount of salt accounting for 30% of the weight of the mustard tuber. After about 8 days, turn the jar over, pour the vegetables pickled for the first time into another jar, and the total amount of salt is 15%, then fill them with 23 Baume washing water and cover them for later use.

5] When the desalting concentration of salt mustard reaches 5%~7%, it is washed and put into a centrifuge for dehydration.

[6] For every1000g mustard seed ingredient, add appropriate amount of spiced powder and monosodium glutamate, and stir evenly for later use. Ingredients: 80 ml of salt, 80 ml of sugar, 80 ml of pepper, 80 ml of sodium benzoate (food grade) and 80 ml of red oil.

(7) curing and packaging. Put the mixed mustard tuber into a jar for curing 1~2 days, then put it into a packaging bag, automatically seal it with a vacuum packaging machine, sterilize it in boiling water at 100℃ for 10 minute, then cool it to room temperature with cold water, and put it into an aluminum foil retort pouch with a net weight of 50+2g or100+per bag.

4. Canned sand mustard.

⑴ Process flow: raw and auxiliary materials sorting → cleaning → cooking → pickling → canning → exhaust → sterilization → cooling → finished products.

(2) The method is the same as hot mustard. Accessories: red pepper, rock sugar food grade, calcium chloride, citric acid, sodium benzoate (food grade).

⑶ Boil the washed and drained mustard tuber in boiling water for 3-4 minutes, then take it out and let it cool.

⑷ Put the cooled mustard into a vegetable vat, add 2% red pepper and 2.5% salt water, and marinate for about 10 day.

5] Cut the mustard tuber into small pieces, put it in a clean jar and pour in the prepared juice.

[6] sealing, sealing after hot exhaust, 100℃ sterilization 15 minutes, sterilizing for another 30 minutes after intermission, and rapidly cooling to 40℃ after sterilization.

3. Canned soft sand mustard.

⑴ Process flow: raw material selection → cleaning → blanching → hardening → green protection treatment → cold soaking → subpackaging → adding soup → pumping → packaging → pasteurization → cooling → finished product.

(2) selecting completely, without moth and damage, removing yellow leaves and dead leaves, and selecting sand mustard with light green color as raw material.

(3) Clean the silt particles and eggs adhered to the surface of raw materials with clear water. Blanch washed and drained mustard tuber with a solution of 0.2% citric acid and 0. 1% sodium erythorbate. The temperature is 90℃ and the time is 5 minutes.

(4) Soak the scalded sand mustard in 0.2% calcium chloride solution for 5 hours. Soak the blanched Sedum in a green solution (0.5%Cu2++ 1%Zn2+) with a pH of pH4.5 at 90℃ for about 10 minute. When the leaves of Sedum alfredii turn green, take them out quickly and put them in cold water.

5) The sand mustard treated with the green-keeping solution is fully cooled in clear water and soaked for 30 minutes to remove the redundant metal ions in the leaf tissue. Cut the sand mustard into 3cm long pieces and put them in retort pouch, each bag is about 250g.

[6] Add 0.04% potassium sorbate, 0.3% citric acid and 0. 1% sodium erythorbate solution into the bag as packaging liquid. Vacuum packaging is carried out by vacuum packaging machine.

Vacuumizing and packaging at one time, and performing thermal intermittent sterilization. The sterilization formula is:15min → 30min →15min/100℃. After sterilization, take it out in time, put it into inflow water, quickly cool it to 38~40℃, then wipe off the water drops, put it into a packaging bag and seal it, which is the finished product. The finished product maintains natural color, attractive appearance color and crisp and refreshing taste.

4. Dried mustard tuber

⑴ Process flow: raw material selection → cleaning → drying → cutting → dish drying → softening → packaging → finished product.

(2) raw material selection, cleaning, blanching, hardening, green protection treatment and cold soaking. The operation method is the same as that of the soft tank.

⑶ When the product is fished out from the cold immersion liquid, the surface of the product contains too much water, so it should be drained.

(4) Cut the sand mustard into 3 cm long pieces to improve the drying speed and ensure the product quality. Spread the raw materials on a flat plate with a thickness of 20mm.

5] Spread the cleaned raw materials in a tray with a thickness of 2 ~ 3cm, and ventilate and dry at 55 ~ 6h0℃ for 5 ~ 6 hours until the water content is%. When drying, pay attention to changing the baking tray (***3~4 times) and turning the mustard to prevent the mustard from sticking to the baking tray and burning.

[6] Take out the dried raw materials and cool them indoors for 24 hours, so that the raw materials naturally soften. Because the dried product has low water content and is easy to be broken, it should be softened in a bamboo container to keep the moisture inside and outside the product consistent. When the mustard tuber is not easy to break by hand and can recover its elasticity after being released, it can be packaged.

Waterproof packaging materials are used for primary packaging to prevent the product from absorbing moisture, caking and mildew. Blanch with boiling water for 3~5 minutes when eating, and you will return to your natural state.