Seafood mustard sauce

A mustard sauce and seafood technology, applied in the field of seafood mustard sauce, can solve the problems of detoxification and prevention of cardiovascular disease, the spicy taste of mustard sauce, and the easy rancidity and deterioration of mustard oil, so as to improve the mustard flavor, beautiful flavor, reduce Effects of volatile pungent odors

Inactive Publication Date: 2010-05-05
NINGBO UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are mainly three kinds of mustard condiments: mustard paste, mustard oil and mustard sauce; Mustard oil is vegetable oil extracted from mustard. It has a high content of isothiocyanate and a strong spicy taste. Mustard oil is also easy to rancid and difficult to store. In addition, mustard oil loses more nutrients of mustard, which can detoxify and prevent cardiovascular disease. The function of mustard is poor; mustard is made by mixing, stirring and homogenizing raw materials such as mustard powder, mustard oil, colloid, pigment and water in a certain proportion. Mustard also has a strong spicy taste and retains It contains more nutrients in mustard, which has better detoxification and cardiovascular prevention functions
However, the pungent taste of mustard sauce made at present is too pungent, which makes many consumers deterred from smelling it.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A kind of mustard sauce for seafood, first remove the shells and wash the sea prawns, smash them into a homogenous slurry with a masher, and then mix the shrimp paste with water in a ratio of 1:3 by weight, stir evenly, add Proteolytic enzymes (such as trypsin or papain, etc.), hydrolyze at 40-45°C for 4-5 hours, heat up to 50-55°C to continue hydrolysis for 1-2 hours, and boil in a cooking pot for 0.5-1 hour after hydrolysis , the broth obtained by filtering is seafood enzymatic hydrolyzate. Then by the following raw materials in parts by weight: 15 parts of commercially available mustard powder, 1 part of commercially available mustard essential oil, 40 parts of seafood enzymolysis liquid, 13 parts of commercially available sorbitol, 10 parts of commercially available salad oil, commercially available 15 parts of lactose sold, 0.6 part of commercially available xanthan gum, 6 parts of table salt, citric acid: 0.6 part and an appropriate amount of yellow pigment are mi...

Embodiment 2

[0019] A kind of mustard sauce for seafood, the oysters are shelled and washed first, smashed into a homogenous slurry with a masher, and then mixed in a ratio of 1:3 by weight, the oyster slurry is mixed with water, stirred evenly, and proteolytic enzymes are added (such as pepsin), hydrolyze at 40-45°C for 2-3 hours, heat up to 50-55°C to continue hydrolysis for 1-2 hours, after hydrolysis, boil in a cooking pot for 0.5-1 hour, and the soup obtained by filtering is Seafood enzymatic solution. Then by the raw material of following weight portion: 13 parts of commercially available horseradish powders, 0.8 part of commercially available mustard essential oils, 46 parts of seafood enzymolysis liquids, 15 parts of commercially available sorbitol, 15 parts of commercially available salad oils, 17 parts of commercially available lactose, 0.4 part of commercially available xanthan gum, 7 parts of table salt, 0.4 part of citric acid and an appropriate amount of green pigment are mix...

Embodiment 3

[0021] A kind of mustard sauce for seafood, first remove the shells and wash the plum fish, smash it into a homogenous slurry with a masher, then mix the plum fish slurry with water in a ratio of 1:3 by weight, and stir evenly. Add proteolytic enzymes (such as trypsin or papain, etc.), hydrolyze at 50-55°C for 3-6 hours, boil in a cooking pot for 0.5-1 hour after hydrolysis, and filter the soup obtained as seafood enzymatic hydrolyzate. Then by the following raw materials in parts by weight: 18 parts of commercially available horseradish powder, 1.2 parts of commercially available mustard essential oil, 30 parts of seafood enzymolysis liquid, 12 parts of commercially available sorbitol, 6 parts of commercially available salad oil, commercially available 12 parts of lactose sold, 0.8 part of xanthan gum commercially available, 4 parts of salt, 0.8 part of citric acid mix, stir, with the conventional method of preparing mustard sauce, prepared seafood mustard sauce. In the prese...

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PUM

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Abstract

The invention discloses a seafood mustard sauce which is prepared by mixing, stirring and homogenizing the following raw materials by parts by weight: 13-18 parts of capsaicin, 0.8-1.2 parts of mustard oil, 30-46 parts of seafood enzymatic hydrolyzate, 12-15 parts of sorbitol, 6-15 parts of salad oil, 12-17 parts of lactose, 0.4-0.8 part of xanthan gum, 4-7 parts of salt and 0.4-0.8 part of citric acid, wherein the seafood enzymatic hydrolyzate is soup obtained by mixing marine product homogenate with water according to the weight ratio of 1:3, carrying out enzymatic hydrolysis by using a protease and then boiling for 0.5-1 hour. The seafood mustard sauce has the advantages of mild mustard flavor, no phenomenon of choking nose, abundant nutrition and delicious taste.

Description

technical field [0001] The invention relates to a mustard condiment, in particular to a seafood mustard sauce. Background technique [0002] Wasabi is a condiment made of mustard as the main raw material. Mustard has a strong spicy taste and can stimulate the secretion of saliva and gastric juice. It has the function of appetizing and can enhance people's appetite. salt. This ingredient can not only prevent tooth decay, but also seems to have certain effects on preventing cancer, preventing blood vessel clots, and adjuvant treatment of asthma. Mustard also has a high detoxification function and prevents hyperlipidemia, high blood pressure, heart disease, and reduces blood viscosity. Mustard can detoxify fish and crabs, so raw salmon and other fresh foods are often served with mustard. At present, there are mainly three kinds of mustard condiments: mustard paste, mustard oil and mustard sauce; Mustard oil is vegetable oil extracted from mustard. It has a high content of is...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L27/60
Inventor 娄永江柯智益谢莹吕淑霞陈玉欢朱东艳卢可
Owner NINGBO UNIV
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