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Natural color green mustard and preparation method thereof

A mustard-spicy, natural color technology, applied in food preparation, application, food science and other directions, can solve the problems of not easy for women and children to accept, unpopular, spicy and irritating, and achieve the preservation of flavor, natural mildness and enhancement of spicy flavor. scent effect

Active Publication Date: 2015-01-07
山东行政总厨食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to achieve the unique fragrance of green mustard, mustard essence is added to the "green wasabi" of the prior art while using mustard powder, which makes the spicy taste of "green mustard" too exciting and not easily accepted by women and children; in addition, In order to achieve the color of green mustard, pigments such as lemon yellow and bright blue are generally added to the components for blending.
However, at present, people pay more attention to nutrition and health in terms of diet. Pigments and additives are harmful to the body and are becoming less and less popular among consumers.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Original color green wasabi, raw materials by weight: 30 parts of dehydrated green mustard, 20 parts of salt, 10 parts of rice wine, 35 parts of edible oil, 60 parts of cornstarch, 15 parts of sesame powder or peanut powder, 10 parts of minced ginger , 10 parts of garlic paste, 60 parts of liquid sorbitol, 25 parts of lactose, and 75 parts of purified water.

[0018] The preparation method of the natural color mustard comprises the following steps:

[0019] ① Pass 30 parts of dehydrated green mustard through a 60-mesh sieve, pre-mix with 35 parts of edible oil, and soak for 3 hours;

[0020] ②Put 75 parts of water, 20 parts of salt and 10 parts of rice wine into the mixing pot, turn on the mixer and stir well;

[0021] ③ Add the mixture of dehydrated green mustard and edible oil in step ① into the stirring pot of step ②, and stir while adding;

[0022] ④While step ③ is in progress, take 15 parts of sesame or peanuts, fry them in edible oil to make them fragrant, take ...

Embodiment 2

[0027] Natural green wasabi, its raw materials are proportioned by weight: 40 parts of dehydrated green mustard, 25 parts of salt, 12 parts of rice wine, 38 parts of edible oil, 70 parts of cornstarch, 20 parts of sesame powder or peanut powder, 12 parts of minced ginger , 12 parts of garlic paste, 80 parts of liquid sorbitol, 30 parts of lactose, and 80 parts of purified water.

[0028] The preparation method of the natural color mustard comprises the following steps:

[0029] ① Pass 40 parts of dehydrated green mustard through a 60-mesh sieve, pre-mix with 38 parts of cooking oil, and soak for 3.5 hours;

[0030] ②Put 80 parts of water, 25 parts of salt and 12 parts of rice wine into the mixing pot, turn on the mixer and stir well;

[0031] ③ Add the mixture of dehydrated green mustard and edible oil in step ① into the stirring pot of step ②, and stir while adding;

[0032] ④While step ③ is being carried out, take 20 parts of sesame or peanuts, fry them in edible oil to ma...

Embodiment 3

[0037] Original color mustard, its raw material composition and parts by weight are: 45 parts of dehydrated green mustard, 28 parts of salt, 15 parts of rice wine, 40 parts of edible oil, 80 parts of cornstarch, 25 parts of sesame powder or peanut powder, 15 parts of minced ginger, 15 parts of garlic paste, 90 parts of liquid sorbitol, 40 parts of lactose, and 85 parts of purified water.

[0038] The preparation method of the natural color mustard comprises the following steps:

[0039] ① Pass 45 parts of dehydrated green mustard through a 60-mesh sieve, pre-mix with 40 parts of cooking oil, and soak for 4 hours;

[0040] ②Put 85 parts of water, 28 parts of salt and 15 parts of rice wine into the mixing pot, turn on the mixer and stir well;

[0041] ③ Add the mixture of dehydrated green mustard and edible oil in step ① into the stirring pot of step ②, and stir while adding;

[0042] ④While step ③ is being carried out, take 25 parts of sesame or peanuts, fry them in edible oi...

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PUM

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Abstract

The invention relates to a mustard condiment and a preparation method thereof. The mustard condiment comprises the following raw materials in parts by weight: 30-45 parts of dehydrated wasabi, 20-28 parts of salt, 10-15 parts of yellow wine, 35-40 parts of edible oil, 60-80 parts of corn starch, 15-25 parts of sesame powder or peanut powder, 10-15 parts of chopped ginger, 10-15 parts of mashed garlic, 60-90 parts of liquid sorbitol, 25-40 parts of lactose and 75-85 parts of purified water. The preparation method comprises the following operating steps: preparing the previous raw materials, mixing, stirring, frying to be fragrant, grinding, sterilizing, cooling and packaging. The spicy taste of the product comes from the dehydrated wasabi by hydrolysis, any mustard essence is not added into the product, and the mustard condiment is moderate in pungency degree and natural and mild in spicy taste, is easily accepted by most of consumers and is a condiment focused on flavor, nutrition and health.

Description

technical field [0001] The invention relates to a condiment and a preparation method thereof, in particular to a mustard condiment and a preparation method thereof. Background technique [0002] Mustard, also known as mustard and mustard powder, has a strong spicy taste, can stimulate the secretion of saliva and gastric juice, and can increase appetite; mustard has a high detoxification function and can detoxify fish and crabs, so raw salmon and other fresh food It is often served with mustard; the thiocyanate in mustard can prevent tooth decay, and it also has certain effects on preventing cancer, preventing blood vessel clots, and treating asthma; mustard can also prevent hyperlipidemia, high blood pressure, heart disease, reduce Blood viscosity and other effects; mustard oil also has beauty and beauty effects. Mustard is generally divided into green mustard and yellow mustard. Among them, green mustard is also known as green mustard, which is green in color. Its pungent ...

Claims

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Application Information

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IPC IPC(8): A23L1/225A23L27/18
CPCA23L27/18
Inventor 徐勤国焦中枢
Owner 山东行政总厨食品有限公司
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