Horseradish sauce and preparation method thereof
A technology for sauce and horseradish, which is applied to the field of horseradish sauce and its preparation, can solve the problems of loss of flavor, loss of flavor, and difficulty in storage, and achieves the effects of bright color and good fluidity.
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Embodiment 1
[0025] A kind of horseradish sauce, its components and weight parts are as follows: 30 parts of brewed soy sauce, 5 parts of freshly squeezed lemon juice, 10 parts of lemon apple fruit vinegar, 5 parts of fructose syrup, 5 parts of horseradish granules, 5 parts of wasabi granules 1 part of salt, 8 parts of a mixture of sodium starch octenyl succinate and sorbitol 1:1, 1-10 parts of scallop stick, bonito and kelp extract, 2 parts of mustard extract, pomelo pectin 5 parts, 40 parts of water;
[0026] The preparation method of the lemon-apple fruit vinegar is as follows: the lemon and the apple are washed and peeled respectively, cut into pieces, add an equal amount of water, heat to boil and keep warm for 10 minutes, add 3 times the mass of water to make a slurry, add fruit After enzymatic hydrolysis with gelatinase, centrifuge and filter, take the supernatant and put it into yeast for 3 days of fermentation, and then put it into acetic acid bacteria to ferment to obtain fruit v...
Embodiment 2
[0035] Same as Example 1, the only difference is to replace fruit vinegar with edible white vinegar.
Embodiment 3
[0037] Same as Example 1, the only difference is that commercially available carrageenan is used instead of pomelo peel pectin.
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