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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
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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
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[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...
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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
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Application Information
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