How much salt should be put in mustard tuber (10 kg) and mustard tuber? It can not only enrich the taste, but also prolong the storage time. Although it is convenient to eat fresh vegetables now, my family likes pickles very much. Let's see how much salt is put in mustard tuber (10 kg).

How much salt should be put in mustard tuber 10 kg? It is more appropriate to put a catty of salt in mustard tuber 10 catty.

Generally, the ratio of pickled mustard tuber salt is 10: 1, that is, ten Jin of pickled mustard tuber is put with about one Jin of salt. If pickled mustard tuber tastes salty, it can be soaked in hot water before eating, and at the same time, it can remove the residual nitrite in pickled mustard tuber to some extent.

Because the whole mustard knot is difficult to pickle, it is best not to choose a large mustard knot or to cut the mustard knot in half before pickling. Generally, mustard tuber pimples can only be opened after half a month. After 5 ~ 10, nitrate and nitrite in pickled food reached the peak, and gradually decreased after 15. In addition, when removing mustard bumps, don't oil the mustard bumps in the jar, otherwise it will go bad easily, which is not conducive to storage for too long.

10 kg mustard pickled pickles need to put 500-800 grams of salt, too little will cause pickles to rot and deteriorate.

Brassica plants. &。 &; Bois)L.H.Bailey (Beijing), also known as Mustard and Yugen (Liaoning), is a member of Brassicaceae. The root tuber is salted or pickled for eating; Slice radish into filaments and use it in spicy food.

How much salt does mustard tuber pimple 10 kg put? 2 mustard tuber pimple:

Spare ingredients: mustard bumps 10 kg, crude salt 1 bag, appropriate amount of pepper and appropriate amount of water;

Production process: the first step is to prepare a proper amount of mustard bumps, clean them in advance and cut off the older parts. After cleaning, put it on the balcony to dry the water on the surface to ensure that there is no raw water;

Step 2, prepare coarse-grained salt special for pickles, put a whole bag of salt into the pot, add a handful of pepper particles and a proper amount of water, start to boil, and turn off the fire after the salt is completely melted in the pot;

Step 3, air drying until it is completely cooled, preparing a container for holding mustard sauce, pre-sterilizing to ensure that there is no water and no oil, and filling the mustard sauce with water control into the container;

Step 4, at the same time, pour in pre-cooked and cooled salt and pepper water, and the dosage should not exceed mustard bumps. Put it all away, add a lid and put it in a cool and dry place;

Step 5, marinate for about a month, and you can eat mustard bumps. Remember to use water-free and oil-free chopsticks when you take it, and keep the rest sealed and eat while you take it.

Let me sum up: I believe that after reading the recipe, you will find it not difficult to pickle mustard bumps. If you master some tips, the boiled mustard bumps will taste better. I use this method every year. Mustard bumps are delicious. This method is more traditional, and it tastes like old pickles, which is much better than what you bought outside. And it can ensure the cleanliness of the production process and reassure the family. This mustard sauce is completely safe. It is shared by the elders at home, which is very practical. It is a good choice to make porridge side dishes or appetizers for breakfast. Don't miss learning this method if you like food.

Cooking skills:

1. After the mustard pimple is washed, make sure that there is no raw water on the surface, and the whole production process does not touch oil, so that the mustard pimple will be preserved for a longer time. In addition, remember to treat the container containing mustard bumps without water and oil to prevent deterioration and mildew;

2. It is best to use special salt to pickle pickles. I used a whole bag of raw salt for this amount of mustard pimple, which is almost1000g. The amount of water needs to be determined according to the actual situation, without mustard bumps, which can be flexibly operated;

3. The boiled salt water must be thoroughly cooled, and it can't be hot, otherwise the mustard pimple will go bad easily. This method takes a long time to pickle mustard bumps, and it can be eaten in almost one month. Remember to use clean tools when taking it, also for the convenience of preservation.

How much salt should be put in mustard tuber 10 kg? 3 materials required for mustard tuber: mustard tuber 10 kg, crude salt 1.5 kg,

Practice steps:

1. Soak fresh mustard tuber in clean water, cut off the root and stem of mustard tuber with a knife, clean the pitted and dirty parts with a knife, and then clean the surface of mustard tuber.

2. Put the washed mustard pimple in clean water and soak it for 24 hours to remove part of the spicy taste of mustard pimple. Remove mustard bumps and drain for later use.

3. Wash the mustard tuber jar, scald it with boiling water, wipe off the water, dry it, put the mustard tuber pimple in the jar, put a layer of mustard tuber pimple, sprinkle a layer of salt, then put another layer of mustard tuber and sprinkle salt until the mustard tuber pimple fills the jar.

4. Finally, sprinkle the remaining salt on it.

The amount of salt is very important in pickling mustard bumps. The amount is too small, the pickled mustard pimple is not thorough, and the pickled mustard pimple is easy to deteriorate. Too much salt makes mustard tuber pimples taste too salty. 10 kg mustard pimple is put with 1.5 kg salt, which is suitable for public taste and will not cause mustard pimple to deteriorate and rot due to too little dosage.

5. Put a stone on it and leave it for 2-3 days. At this time, some water has been marinated. Add water, and the water won't get mustard knot. Marinate for 20 -30 days, and the mustard knot will be marinated. You can make all kinds of mustard knot pickles.

Tip: Marinate 1.5 kg of crude salt 10 kg of mustard pimples. During or after curing, don't touch oil, which is easy to rot, and don't enter raw water, which is easy to get white film.