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Composite wasabi seasoning sauce and preparation method thereof

A technology of seasoning sauce and wasabi, which is applied in the direction of food preservation, food ingredients as pH modifiers, food ingredients as antimicrobial preservation, etc., can solve the problems of inapplicability, prevent growth, benefit flavor, and extend shelf life period effect

Inactive Publication Date: 2018-07-20
广元市玺府生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, mustard sauce on the market only has a spicy flavor and is mainly used for seasoning seafood, Japanese cuisine, Western food, etc. It is not suitable for eating various noodles, rice, steamed buns, and as a dipping sauce for various hot pots and shabu-shabu

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The preparation method of the wasabi compound seasoning sauce provided in the present embodiment comprises the steps:

[0027] (1) Raw material handling

[0028] A. Wasabi treatment: select fresh wasabi petioles, soak wasabi petioles in water for 30 minutes, remove excess water, and then apply flour and cornstarch mixed powder (mixed at a mass ratio of 1:1) on soaked wasabi petioles. The surface and concave surface of wasabi petiole are used to remove the dirt on the surface and concave surface of wasabi petiole, and then the water is removed by centrifuge after washing with clean water; then the wasabi petiole after cleaning and removing water is sterilized by the following secondary disinfection method: a. The ratio of solid to liquid is 1:10, first put the wasabi petiole into ClO with an available chlorine concentration of 100mg / L and a temperature of 23°C 2 Sterilize in the solution for 5 minutes, and then dehydrate; b. the dehydrated wasabi petiole is sterilized b...

Embodiment 2

[0038] The preparation method of the wasabi compound seasoning sauce provided in the present embodiment comprises the steps:

[0039] (1) Raw material handling

[0040] A. Wasabi treatment: select fresh wasabi petioles, soak wasabi petioles in water for 45 minutes, then remove, filter out excess water, and then apply flour and cornstarch mixed powder (mixed at a mass ratio of 1:1) after soaking The surface and concave surface of the wasabi petiole to remove the dirt on the surface and concave surface of the wasabi petiole, and then wash it with clean water and then remove the water through a centrifuge; then the wasabi petiole that has been cleaned to remove water is sterilized by the following secondary disinfection method: a. According to the solid-liquid ratio of 1:10, first put the wasabi petiole into ClO with an available chlorine concentration of 100mg / L and a temperature of 25°C. 2 Sterilize in the solution for 6 minutes, and then dehydrate; b. the dehydrated wasabi pe...

Embodiment 3

[0050] The preparation method of the wasabi compound seasoning sauce provided in the present embodiment comprises the steps:

[0051] (1) Raw material handling

[0052] A. Wasabi treatment: select fresh wasabi petioles, soak wasabi petioles in water for 60 minutes, then remove, filter out excess water, and then apply flour and cornstarch mixed powder (mixed at a mass ratio of 1:1) after soaking The surface and concave surface of the wasabi petiole to remove the dirt on the surface and concave surface of the wasabi petiole, and then wash it with clean water and then remove the water through a centrifuge; then the wasabi petiole that has been cleaned to remove water is sterilized by the following secondary disinfection method: a. According to the solid-liquid ratio of 1:10, first put the wasabi petiole into ClO with an available chlorine concentration of 100mg / L and a temperature of 27°C. 2 Disinfect in the solution for 8min, then dehydrate; b. the wasabi petiole after dehydrat...

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PUM

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Abstract

The invention discloses a composite wasabi seasoning sauce and a preparation method thereof. The composite wasabi seasoning sauce is prepared from freeze-dried wasabi leaves and petioles as a main rawmaterial, and the manufacturing steps are as follows: firstly soaking, cleaning, sterilizing, dehydrating, dicing, freeze-drying and crushing the wasabi leaves and petioles so as to obtain freeze-dried wasabi leaf and petiole powder, then stir-frying seasonings used for flavor blending so as to obtain a base sauce, adjusting the pH value of the base sauce to 6-7, then mixing the freeze-dried wasabi leaf and petiole powder with the base sauce with full stirring, and finally conducting heat insulation recombination at a temperature of 30-40 DEG C for 0.5-1h. The prepared composite wasabi seasoning sauce not only reserves the unique pungent flavor of wasabi, but also has a rich Sichuan flavor, is suitable for serving with various noodles, rice and steamed buns, and can be used as a dipping seasoning sauce for various hot pot and instant-boiling pot.

Description

technical field [0001] The invention belongs to the field of compound seasoning sauce in the food industry, and in particular relates to a wasabi compound seasoning sauce and a preparation method thereof. Background technique [0002] Along with economic development, various condiments are increasing day by day. There are also multiple mustard sauces with spicy flavor on the market. Mustard sauce has the functions of appetizing, stimulating appetite and sterilization, and is very popular among people. However, mustard sauce on the market only has a spicy flavor and is mainly used for seasoning seafood, Japanese cuisine, Western food, etc. It is not suitable for eating various noodles, rice, steamed buns, and as a dipping sauce for various hot pots and shabu-shabu . Contents of the invention [0003] The object of the present invention is to provide a wasabi compound seasoning sauce and a preparation method thereof. The wasabi compound seasoning sauce prepared by the meth...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L29/00A23B7/157A23L3/3418
CPCA23B7/157A23L3/3418A23L27/60A23L29/035A23V2002/00A23V2200/06A23V2200/10A23V2250/032A23V2250/5086
Inventor 任鑫王跃华刘洪明任三军林焕志韩登玲黄鹏张霞
Owner 广元市玺府生物科技有限公司
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