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Mustard seasoning and preparation method thereof

The technology of condiment and mustard sauce is applied in the field of mustard sauce condiment and its production, which can solve the problems of solid-liquid separation, strong spicy taste and the like, and achieve the effects of avoiding solid-liquid separation, unique spicy taste and good sterilization effect.

Inactive Publication Date: 2012-05-23
ZHEJIANG ZHENGWEI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the mustard sauces on the market only have a spicy taste, and the spicy taste is too irritating, and after a long period of storage, solid-liquid separation is prone to occur

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Weigh raw materials (kg) according to the following weights:

[0018] Horseradish powder 75, wasabi powder 25, garlic 10, cooking oil 35, citric acid 3, carrageenan 0.3, edible salt 15.

[0019] Preparation:

[0020] First prepare garlic paste, mix 10 kg of garlic and 5 kg of water into a beater and beat to make garlic paste for later use;

[0021] Then pass 75 kg of horseradish powder and 25 kg of horseradish powder through a 100-mesh fine sieve, select fine powder over 100 mesh, mix the two fine powders, then add garlic paste, 35 kg of edible oil, 3 kg of citric acid, 0.3 Stir one kilogram of carrageenan and 15 kilograms of edible salt evenly, pass through a homogenizer, and homogenize for 5 minutes. After repeating twice, heat the product to 70°C and keep it warm for 20 minutes to mature the product, and pack it to serve as mustard sauce condiment.

Embodiment 2

[0023] Weigh raw materials (kg) according to the following weights:

[0024] Horseradish powder 60, wasabi powder 30, garlic 8, cooking oil 40, citric acid 5, carrageenan 0.5, edible salt 5, ginger powder 5.

[0025] Preparation:

[0026] First prepare garlic paste, mix 8 kg of garlic and 3 kg of water into a beater and beat to make garlic paste for later use;

[0027] Then pass 60 kg of horseradish powder and 30 kg of horseradish powder through a 100-mesh fine sieve, select a fine powder of more than 100 mesh, mix the two fine powders, and then add garlic paste, 45 kg of edible oil, 5 kg of citric acid, 0.5 1 kg of carrageenan, add 5 kg of edible salt and 5 kg of ginger powder, stir evenly, pass through a colloid mill, and homogenize for 7 minutes. After repeating 3 times, heat the product to 73°C and keep it warm for 30 minutes to mature the product and package it. into wasabi condiment.

Embodiment 3

[0029] Weigh raw materials (kg) according to the following weights:

[0030] Horseradish powder 85, wasabi powder 15, garlic 5, edible oil 30, citric acid 1, carrageenan 0.2, edible salt 10, monosodium glutamate 5, white sugar 5.

[0031] The preparation method is as in Example 1.

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PUM

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Abstract

The invention discloses a formula of mustard seasoning, which comprises the following raw materials in parts by weight: 60-85 parts of horseradish powder, 15-30 parts of wasabi ground, 5-10 parts of garlic, 20-40 parts of edible oil, 1-5 parts of citric acid, 0.2-0.5 part of carrageenan and 10-20 parts of seasoner, wherein the seasoner is selected from at least one of ginger powder, edible salt, monosodium glutamate, chicken essence and white granulated sugar. The preparation method comprises the following steps: firstly, preparing mashed garlic paste; secondly, respectively passing the horseradish powder and the wasabi ground through a 100-mesh sieve; adding the mashed garlic paste, the edible oil, the citric acid, the carrageenan and the seasoner into fine power with more than 100 meshes and uniformly stirring; adding the mixture into a homogenizer or a colloid mill; heating the product and preserving the heat; and curing and packaging the product to obtain the mustard seasoning. The mustard has unique acrid taste and favorable sterilizing function, is mainly applied to seasoning seafood, Japanese cuisine, western-style food and the like and is an essential seasoning of uncookedseafood.

Description

technical field [0001] The invention relates to a condiment and a preparation method thereof, in particular to a mustard sauce condiment and a preparation method thereof. Background technique [0002] Along with economic development, various condiments are also increasing day by day. There are also multiple mustard sauces on the market, and mustard sauce has the functions of appetizing, stimulating appetite and sterilization, and is very popular among people. But most of the mustard sauces on the market only have a pungent taste, and the pungent taste is too strong, and after standing for a long time, the phenomenon of solid-liquid separation easily occurs. Contents of the invention [0003] The purpose of the embodiments of the present invention is to address the above-mentioned defects in the prior art, and provide a mustard sauce condiment that can weaken the pungent spicy taste of mustard sauce and increase its aroma. [0004] Another object of the embodiments of the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/24A23L27/60
Inventor 龚星慧
Owner ZHEJIANG ZHENGWEI FOOD