Production method of spicy horseradish

Abstract

The invention relates to a manufacture method of spicy horseradish, and belongs to pickled food. The spicy horseradish is made of waste of horseradish root and stalk of which are removed: leaf, stalk and lining pole, and carrot strip, allium hookeri root, flavor, salt, corrosion remover, plant anti-swelling agent. The method comprises the steps of mixing and pickling 85 to 90 parts of leaf, stalk and lining pole of horseradish, 2 to 3 parts of carrot strip, 2 to 3 parts of allium hookeri root, 2 to 3 parts of iodized salt, 2.5 to .3.5 parts of chilli powder, 1 to 2 parts of pepper powder and 0.5 to 1 part of common fennel which are taken as raw materials, meanwhile adding 0.25 gram of ground cloves powder, 0.25 gram of licorice powder, 0.1 gram of sodium diacetate and 0.1 gram of potassium sorbate into every kilogram of the raw material, and performing mixing, fermentation, bagging and vacuumizing sterilization, so as to obtain spicy horseradish table dish. The spicy horseradish properly solves the problem of bag expansion, is long in preservation time, can be eaten when a bag is opened, and is spicy, crisp, tender, sweet, dainty and memorable.

Description

technical field [0001] The invention belongs to food pickling technology, in particular to a preparation method of spicy wasabi. Background technique [0002] Wasabi Eutrema Wasabia (Siad) Maxi Syn.E.japonica (Mia) Kooidz Wasabijaponica (Miq) Matsumare, also known as Shanyu vegetable, is a perennial herb of the family Cruciferae, and Wasabi is a medicinal and edible plant with high economic value. Combined use of plants. The ingredients contained in wasabi can prevent tooth decay, prevent blood clots, and have a strong bactericidal effect. It also has the effects of sweating, diuresis, detoxification, and clearing blood. It can increase appetite, help digestion, and promote blood circulation. Its rhizome is ground into paste and made into wasabi, which has a strong spicy taste. It is usually used as an indispensable condiment for sashimi, sushi, and wasabi noodles. The number of people who like to eat it is increasing, and the planting amount of wasabi is also expanding yea...

AI Technical Summary

Problems solved by technology

Most of the leaves, stems, and flower stalks of the rest of the plant except the rhizomes are discarded during processing, and have not been effectively developed and utilized, resulting in waste of resources

There are also people who try to process the leaves and stems as ingredients to make wasabi pickles. The taste and color are good, but the problem of bag swelling has not been properly solved, and the storage time is too short, so it has not been widely used.