Homemade mustard tuber

Ingredients: mustard tuber, salt, pepper powder, Chili powder, liquor.

Steps:

Wash the mustard tuber first, and forget to take pictures when you make it. The pictures found on the Internet are like this.

Second, shred and marinate with salt for one hour. I have something to do in the afternoon, so I can put it away for a few hours.

Third, squeeze a little water, not too dry, and add pepper powder and Chili powder.

Fourth, add some wine.

5. Stir well.

Sixth, bottling.

Production practice of kimchi

1, wash the mustard heart, marinate a catty of vegetables with 20 grams of salt 10 minutes, and then rub the vegetables by hand, which will make the dishes more refreshing.

2. Soak the vegetables in boiling water. This dish is only slightly cooked, but it can't be fully cooked. The soaking time should not exceed one minute.

3. Pick up the vegetables and put them in the container.

4. Don't pour boiling water. After the water cools, add 2 tablespoons rice vinegar. After the vegetable water is cooled, pour it into a container filled with mustard hearts. Water can't exceed the top of vegetables.

5. Marinate with vinegar and serve after 24 hours. Pickled without vinegar, it takes half a month to eat.

potential hazard

Folding hazard analysis

Nitrite can inhibit the growth of spoilage bacteria such as Clostridium botulinum, and has good coloring and antioxidant effects, and can improve the flavor of pickled food. However, nitrite can react with amine, the decomposition product of protein in pickled products, to generate nitrosamines, which are a strong carcinogen, and the existence of nitrite in pickled products is the main potential hazard.

Traditional vegetables take a long time to marinate and cannot be taken out for several days. Generally speaking, the content of nitrite will increase at the beginning of pickling pickles and vegetables, and will decrease after reaching a peak. This peak is called nitrite peak. Some vegetables have one peak, while others have three peaks. Generally speaking, the content of nitrite in vegetables is the highest in a week or so, but it is already very low after 20 days. It is safer to eat at this time. In order to reduce costs, some restaurants may not wait long enough to cook pickles, and diners eat a lot, which is easy to cause accidents. When pickling vegetables, choose vegetables with less nitrogen fertilizer, wash them as clean as possible, and pickle them with clear water and tanks, so that there is less air in the vegetable pickling tanks.

In order to reduce the nitrite content in pickled vegetables, vitamin C can also be added when vegetables are pickled, and 4 tablets of vitamin C can be added to 1 kg of Chinese cabbage. The main function of adding vitamin C is to block the generation of nitrite, and at the same time, it can also prevent sauerkraut from moldy and reduce rancidity and odor. Put enough salt and marinate thoroughly. Without enough salt, bacteria can not be completely inhibited, which will reduce nitrate in vegetables to harmful nitrite.

Acute folding poisoning

Long-term intake of a large amount of nitrite can dilate blood vessels, and the iron of hemoglobin in blood is oxidized, which can not form a platform with oxygen, leading to oxidized hemoglobin hematopathy, reducing the oxygen transmission capacity of blood, destroying blood cells, and hemoglobin appears in plasma and urine to block renal tubules. Generally, 0.3~0.5 g of nitrite can be poisoned, and more than 3g can be fatal.

Folding carcinogenesis

Nitrite in pickles can react with amine, the decomposition product of protein in cured meat, to produce nitrosamines, which are a strong carcinogen. According to animal experiments, large or long-term intake can cause cancer. Human nasopharyngeal carcinoma, esophageal cancer, gastric cancer and liver cancer are all related to nitrosamines. Nitrosamines undergo a series of metabolism under the action of microsomal hydroxylase in vivo, which makes cells mutate or become cancerous.

Folding teratogenesis

Studies have shown that nitrite can enter the fetus through the placenta, and infants within 6 months are particularly sensitive to nitrite. The increased relative risk of brain cancer in children under 5 years old is related to the amount of nitrite consumed by mothers through food. In addition, nitrite can also enter the baby's body through milk, causing hypoxia in the baby's body tissue and blue spots on the skin and mucosa. [2]

Fold and edit this paragraph to reduce the damage.

Folding chemical method

The chemical methods to reduce nitrite mainly include: blocking the synthesis of nitrosamines by adding natural substances, such as garlic juice, ginger juice and aloe juice; Adding bacteriostatic agent can partially replace nitrite, such as ascorbic acid and citric acid, and its mechanism is also to block the combination of nitrite and secondary amine and prevent the formation of nitrosamine; Add some substances, such as monascus pigment, ascorbic acid, etc. , can play a similar role in color development or anticorrosion of nitrite.

References:

1. How to make pickled vegetables .. Good bean recipe. 20 14- 1 1-22.

2. Pickled vegetables are the most toxic after being pickled for one week ... food safety rapid detection network.2014-1-22