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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.

Inactive Publication Date: 2020-11-24
JINKUI FOOD TECH DALIAN CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, there is currently no thick and proper seasoning sauce with both spicy and salty flavors, which often needs to be prepared by consumers themselves, and the usual wasabi products are prone to flavor loss during the shelf life, and are not easy to store. Sauces are more likely to lose flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention relates to a horseradish sauce. The horseradish sauce contains 10-30 parts of brewed soy sauce, 1-5 parts of lemon juice, 1-10 parts of fruit vinegar, 1-10 parts of fructose syrup, 5-15parts of horseradish, 5-10 parts of wasabi, 0-5 parts of salt, 1-10 parts of a dispersant, 1-10 parts of a fresh strengthening agent, 1-2 parts of mustard extract, 1-10 parts of pectin, and 20-40 parts of water. According to the technical scheme, the horseradish sauce is rich and translucent in color, the components synergistically enhances the taste, the horseradish sauce is fresh and pungent andhas a palatable flavor, the dynamic property meets the demand, and suitable adhesion can be provided.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a horseradish sauce and a preparation method thereof. Background technique [0002] Seasoning sauce processed with raw materials such as wasabi, horseradish, mustard, etc. is popular among consumers because of their unique spicy taste and bactericidal effect. Liaoning, Shandong, Shanghai, Heilongjiang, Liaoning and other places are developing rapidly. Just like many spice plants, their pungent components and functions have always attracted attention and been continuously researched. [0003] Wasabi is a perennial herbaceous plant of the Brassicaceae Arrowhead genus. It is hairless, with thick rhizomes, long petioles, and heart-shaped leaves with wavy serrations. Wasabi cultivated in the environment of running water in wild valleys has good quality, moderate aroma and pungent taste, less fiber, about 80% water, about 14% sugar, and leaves, petioles, flower rachis, and r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L27/10A23L27/50
CPCA23L27/00A23L27/10A23L27/50A23V2002/00
Inventor 刘世宇刘志昌朱俊雅丛培刚
Owner JINKUI FOOD TECH DALIAN CO LTD
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