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Wasabi or horseradish sauce capable of keeping fresh at normal atmospheric temperature and making method of wasabi or horseradish sauce

A production method and technology of horseradish paste, which is applied in the field of food processing, can solve the problems of unstable spicy taste and aroma, strong volatility, inapplicability of wasabi horseradish fresh-keeping preservation, etc., and achieve the effect of overcoming the short storage time

Inactive Publication Date: 2016-01-13
DALIAN TIANLI CONDIMENT CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The spicy taste and aroma in both wasabi and horseradish are unstable, highly volatile, and difficult to store at room temperature
The antiseptic and fresh-keeping technologies commonly used in the condiment industry are nothing more than the following forms: high salt, high temperature, and high sugar, but these forms are not suitable for the preservation of wasabi and horseradish
In the past, many inventions advocated the addition of preservatives, so people can only adopt the method of adding preservatives to keep fresh

Method used

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  • Wasabi or horseradish sauce capable of keeping fresh at normal atmospheric temperature and making method of wasabi or horseradish sauce
  • Wasabi or horseradish sauce capable of keeping fresh at normal atmospheric temperature and making method of wasabi or horseradish sauce

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Effect test

Embodiment 1

[0021] A wasabi that can be kept fresh at room temperature, the ratio of each component is as follows,

[0022] Fresh wasabi sauce 54%,

[0023] 10% soybean oil,

[0024] Sorbitol 5.9%,

[0025] Salt 3%,

[0026] 25% water,

[0027] Citric acid 0.1%,

[0028] Cornstarch 2%.

Embodiment 2

[0030] A horseradish paste capable of keeping fresh at room temperature, the ratio of each component is as follows,

[0031] Fresh horseradish sauce 54%,

[0032] 10% soybean oil,

[0033] Sorbitol 5.9%,

[0034] Salt 3%,

[0035] 25% water,

[0036] Citric acid 0.1%,

[0037] Cornstarch 2%.

[0038] A method for preparing wasabi or horseradish paste capable of keeping fresh at room temperature, characterized in that it comprises the following steps,

[0039] The first step is to grind the fresh wasabi and fresh horseradish with a predetermined weight ratio into a paste to 80 mesh, and store it in a freezer at -18°C.

[0040] In the second step, the frozen fresh wasabi sauce and fresh horseradish sauce are taken out according to the predetermined ratio above, thawed, dissolved, and fully stirred with water.

[0041] In the third step, soybean oil, sorbitol, edible salt, and citric acid are put into stirring sequentially according to the above-mentioned predetermined rat...

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Abstract

The invention discloses a wasabi or horseradish sauce capable of keeping fresh at a normal atmospheric temperature and a making method of the wasabi or horseradish sauce, and belongs to the technical field of food processing. The wasabi or horseradish sauce capable of keeping fresh at the normal atmospheric temperature comprises the following components in percentage by weight: 54% of a fresh wasabi sauce or a fresh horseradish sauce, 10% of soybean oil, 5.9% of sorbitol, 3% of salt, 25% of water, 0.1% of citric acid and 2% of corn starch.

Description

technical field [0001] The invention relates to a wasabi or horseradish paste capable of keeping fresh at room temperature and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Wasabi and horseradish belong to the Brassicaceae plant, also known as behenicum, which is a perennial herb. Wasabi grows on high mountains of more than 2000 meters, and the growth period is 18 months. The best growth area is the cool and humid temperate zone. Edible health value is very high, known as "green gold". Horseradish originated in Europe, and was later introduced to Japan and China, where it is mainly cultivated on land. Wasabi and horseradish are collectively referred to as WASABI in English, wasabi is mountain WASABI, and horseradish is Lu WASABI. Both have a strong spicy taste, and the clear fragrance of wasabi is slightly higher than that of horseradish. Both contain a large amount of amino acids and various trace eleme...

Claims

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Application Information

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IPC IPC(8): A23L27/60
CPCA23V2002/00A23V2250/032A23V2250/642A23V2250/5118
Inventor 谢红岩
Owner DALIAN TIANLI CONDIMENT CO LTD
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