Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Mustard sauce and processing method thereof

A processing method and technology for mustard sauce, which are applied in the directions of food ingredients as odor modifiers, food ingredients as taste modifiers, and functions of food ingredients, etc., can solve the problems of mustard sauce being single in taste and unable to meet the growing needs of consumers. , to achieve the effect of reasonable composition of ingredients, increased nutritional value and unique flavor

Inactive Publication Date: 2018-02-16
高素芳
View PDF0 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the common mustard sauce has a single taste and a strong spicy taste, which can no longer meet the growing needs of consumers

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0013] The present invention will be further described in detail below in combination with specific embodiments.

[0014] Weigh the following raw materials in parts by weight (kg): 12 parts of mustard powder, 12 parts of water, 6 parts of sesame paste, 4 parts of honey, 4 parts of soy sauce, 3 parts of oil consumption, 4 parts of vinegar, 3 parts of chili oil, and 4 parts of parsley powder 2 parts of egg yolk, 4 parts of olive oil, 2 parts of lemon juice concentrate, 3 parts of cooking wine, 4 parts of caviar, and 4 parts of basil powder.

[0015] The concrete steps of mustard processing method are as follows:

[0016] (1) Add water at 50°C to the mustard powder, stir well to obtain mustard juice, and set aside;

[0017] (2) Select fresh eggs, take the yolk, add olive oil to the fresh egg yolk, and stir quickly to emulsify the two to obtain mayonnaise;

[0018] (3) Add sesame paste, honey, soy sauce, oyster sauce, vinegar, chili oil, cooking wine, lemon juice concentrate, an...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention proposes a mustard sauce, which is composed of the following materials in parts by weight: 10-15 parts of mustard powder, 10-15 parts of water, 5-8 parts of sesame paste, 3-5 parts of honey, 3-5 parts of soy sauce, and 2 parts of oil consumption. ‑4 parts, vinegar 3‑5 parts, chili oil 2‑4 parts, parsley powder 3‑5 parts, egg yolk 1‑3 parts, olive oil 3‑5 parts, lemon juice concentrate 1‑3 parts, cooking wine 2‑ 4 parts, caviar 3‑5 parts, basil powder 3‑5 parts. Adding sesame paste to the mustard raw material provided by the invention can not only alleviate the spicy taste of mustard, but also has the effects of invigorating the middle and replenishing qi, relieving panic, and moisturizing the five internal organs, which increases the nutritional value of the present invention; the raw material of the present invention The basil powder can make the mustard have an aromatic smell; the fatty acid contained in the caviar can effectively moisturize the skin, and has the effect of making the skin fine and smooth, and adding the caviar to the present invention also has the effect of improving freshness; the present invention The invention has the characteristics of unique flavor, suitable for all ages, simple processing method, rich nutrition, and beauty-beautifying effects.

Description

technical field [0001] The invention belongs to the technical field of food production and processing, and more specifically relates to a mustard sauce and a processing method thereof. Background technique [0002] Wasabi powder is an aromatic and spicy condiment with a strong pungent taste on the taste buds. Mustard contains isothiocyanates, which can not only prevent tooth decay, but also have certain effects on treating asthma, preventing blood vessel clots, and preventing cancer. At the same time, it also has the effects of improving eyesight, appetizing, and beautifying the skin, and is favored by more and more consumers. favorite. At present, the common mustard sauce has a single taste and a strong spicy taste, which cannot meet the growing needs of consumers. Therefore, need to research and develop a kind of mustard sauce that satisfies popular taste, could adapt to market development. Contents of the invention [0003] In view of the above problems, the inventio...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L25/10A23L17/30A23L33/00
CPCA23L27/60A23L17/30A23L25/10A23L33/00A23V2002/00A23V2200/16A23V2200/30A23V2200/15A23V2200/318
Inventor 高素芳
Owner 高素芳
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com