A wasabi sauce and its preparation method

Abstract

The present invention discloses a wasabi sauce and a preparation method thereof, comprising: 7 parts by mass - 10 parts by mass of wasabi extract, 1.5 parts by mass - 1.8 parts by mass of honey, 1 part by mass - 2 parts by mass of licorice extract, 0.2 parts by mass - 0.4 parts by mass of monosodium glutamate, 0.1 parts by mass - 0.3 parts by mass of Chinese prickly ash, 0.6 parts by mass - 0.8 parts by mass of olive oil, 2 parts by mass - 5 parts by mass of vinegar, 5 parts by mass - 12 parts by mass of seafood sauce, and 60 parts by mass - 75 parts by mass of soy sauce. The sauce contains seasonings such as vinegar and soy sauce that conform to the dietary tastes of Chinese people. At the same time, wasabi is added in the form of wasabi extract, which can effectively adjust the taste of wasabi and reduce the spicy taste, making the prepared wasabi sauce more in line with the taste requirements of Chinese people.

Description

Technical Field

[0001] The invention relates to the technical field of food seasoning, in particular to a wasabi seasoning sauce and a preparation method thereof. Background Art

[0002] Wasabi is a special edible health plant found in the world today. It is an extremely precious seasoning food in the international market. It is expensive and has a great market demand. Due to the special growing conditions of wasabi and the limited places suitable for growing and planting, wasabi products in the international market are extremely scarce. Wasabi not only tastes good and has rich nutrients, but also contains immunomodulatory effects and anti-cancer, antioxidant and other pharmacological effects. Moreover, wasabi is one of the most representative spicy vegetables and is a common condiment for sashimi and raw seafood. Related studies have also shown that the original juice of wasabi can kill parasites in raw food such as Anisakis, and has excellent bactericidal and anti-inflammatory effects.

[0003] Although wasabi has many benefits, wasabi is currently ground into wasabi sauce and then mixed with soy sauce. This combination has a strong spicy taste and produces a spicy taste that rushes straight to the head, which makes many people unacceptable. However, wasabi is an indispensable ingredient in Japanese food. Therefore, it is urgent to develop a wasabi sauce that meets the domestic food taste, which can provide the flavor of wasabi without causing the problem of spicy and choking. Summary of the invention

[0004] The invention provides a wasabi sauce, which contains seasonings such as vinegar and soy sauce that meet the dietary taste of Chinese people. Wasabi is added in the form of wasabi extract, which can effectively adjust the wasabi flavor and reduce the spicy taste, so that the prepared wasabi sauce is more in line with the taste requirements of Chinese people.

[0005] The technical solution adopted by the present invention to solve the above technical problems is: a wasabi sauce, comprising: 7 to 10 parts by mass of wasabi extract, 1.5 to 1.8 parts by mass of honey, 1 to 2 parts by mass of licorice extract, 0.2 to 0.4 parts by mass of monosodium glutamate, 0.1 to 0.3 parts by mass of pepper, 0.6 to 0.8 parts by mass of olive oil, 2 to 5 parts by mass of vinegar, 5 to 12 parts by mass of seafood sauce, and 60 to 75 parts by mass of soy sauce.

[0006] Furthermore, it also includes: 0.1-1 parts by mass of mixed cooking wine, wherein the mixed cooking wine contains liquor, yellow wine and beer in a weight ratio of (70-80): (15-30): (3-8). Preferably, the mixed cooking wine contains liquor, yellow wine and beer in a weight ratio of 75:20:5.

[0007] Further, it also includes: 0.2 parts by mass - 2 parts by mass of sodium alginate, and the density of the wasabi sauce is 1.15 g / cm 3 - 1.25 g / cm 3 .

[0008] The present invention also provides a preparation method of wasabi sauce for preparing the above-mentioned wasabi sauce, and the specific preparation steps are as follows:

[0009] S100: Cut the wasabi into wasabi strips with a diameter of 2 mm - 5 mm, and then put the wasabi strips into a grinder and grind them with a grinding disc to obtain wasabi grinding material;

[0010] S200: Put the wasabi grinding material into pure water at 10°C - 20°C, and then stir at a speed of 800 r / min - 1200 r / min for 4 h - 5 h, and filter to obtain wasabi slurry and a first extract;

[0011] S300: Mix the wasabi slurry and ethanol, heat under reflux for extraction for 30 min - 50 min, and stir at a speed of 400 r / min - 600 r / min, and filter to obtain a second extract;

[0012] S400: Mix the first extract and the second extract, and then concentrate under reduced pressure at a temperature of 45°C - 55°C to obtain a wasabi extract;

[0013] S500: Put soy sauce, vinegar, wasabi extract, licorice extract, monosodium glutamate, Chinese prickly ash, olive oil, honey, and seafood sauce into a container in sequence, and then stir at a speed of 200 r / min - 300 r / min for 10 min - 20 min at a temperature of 10°C - 15°C to obtain wasabi sauce.

[0014] Further, the roughness of the grinding disc used in S100 is Ra6 - Ra15, the grinding pressure of the grinding disc is 30 kg - 40 kg, the diameter of the grinding disc is 80 cm - 120 cm, and the rotation speed during grinding of the grinding disc is controlled at 60 r / min - 150 r / min. By adjusting the grinding disc, the ground wasabi material is made finer.

[0015] Further, in S200, it is carried out in a closed container, and the wasabi grinding material and pure water are mixed at a volume ratio of 1:(0.9 - 1.1).

[0016] Further, in S300, the wasabi and ethanol are mixed at a volume ratio of (10 - 15):(7 - 10), the concentration of ethanol is controlled at 70% - 85%, and the temperature of ethanol extraction is controlled at 20°C - 50°C.

[0017] Further, in S400, a first extraction material and a second extraction material with a mass ratio of (7 - 9):(2 - 4) are mixed.

[0018] Further, in S400, the reduced-pressure concentration controls the pressure at 0.08 Mpa - 0.1 Mpa and the reduced-pressure time at 12 h - 15 h.

[0019] Further, in S500, first, soy sauce, vinegar, and mixed cooking wine at a temperature of 50°C - 60°C are sequentially added to a container, then stirred for 1 min - 3 min and cooled to 10°C - 20°C, and then wasabi extract, licorice extract, monosodium glutamate, Chinese prickly ash, olive oil, honey, and seafood sauce are sequentially put into the container.

[0020] Further, before putting the seafood sauce into the container, the seafood sauce is sterilized.

[0021] Further, the mixed cooking wine is prepared through the following steps: first, heat the yellow rice wine to 70°C - 85°C, then add beer to the yellow rice wine and boil for 5 min - 10 min, then cool it at a rate of 5°C / min - 7°C / min to 30°C - 40°C, then add white liquor and mix evenly, and gradually heat it at a rate of 2°C / min - 3°C / min to 60°C - 65°C, keep it warm for 30 min - 40 min, and then cool it to 50°C - 60°C at room temperature.

[0022] Compared with the prior art, the advantages of the present invention are:

[0023] (1) The base material of the wasabi sauce in this application uses soy sauce and vinegar, two seasoning materials that can be accepted by Chinese people. At the same time, two flavor regulators, honey and licorice extract, are added to the sauce, which can offset part of the pungent taste of wasabi. Moreover, the content of isothiocyanate in the wasabi extract used in this application is reduced, thus effectively reducing the pungent taste. To make up for the lack of spiciness, Chinese prickly ash is added to the sauce in this application, which can further improve the taste of the sauce. Since the main use scenario of the wasabi sauce is to season seafood, seafood sauce is also appropriately added to the sauce in this application to enhance the freshness of the food;

[0024] (2) In this application, by adding the mixed cooking wine, the taste of the sauce can be effectively harmonized, and the white liquor component in the mixed cooking wine can dissolve isothiocyanate to a certain extent, so that isothiocyanate will not quickly volatilize into the nasal cavity when the wasabi sauce is eaten, thus effectively reducing the situation of wasabi being pungent and irritating to the nose; this application also provides a preparation method of the mixed cooking wine, and the mixed cooking wine prepared through this method has a better fragrance and a freshness-enhancing effect;

[0025] (3)In this application, the density of the wasabi sauce is regulated by sodium alginate, enabling it to adhere to food and resulting in a better overall taste when consumed.

[0026] (4)This application also provides a method for preparing wasabi extract. The components in the wasabi sauce are extracted through two purification methods: water extraction and alcohol extraction. Among them, isothiocyanate substances are mainly extracted through alcohol extraction in S300. By regulating the dosages of the first extraction material and the second extraction material, the content of isothiocyanate in the wasabi extract can be effectively controlled, thereby achieving control over the taste of the sauce. Detailed implementation manners

[0027] To make the above objects, features, and advantages of the present invention more obvious and understandable, the following provides a detailed description of the specific embodiments of the present invention.

[0028] Example 1

[0029] This example provides a method for preparing wasabi sauce, and the specific preparation steps are as follows:

[0030] S100: Cut the wasabi into strips with a diameter of 3 mm, then put the wasabi strips into a grinder and grind them with a grinding disc. The roughness of the grinding disc is Ra8, the grinding pressure of the grinding disc is 35 kg, the diameter of the grinding disc is 85 cm, and the rotation speed during grinding is controlled at 100 r / min to obtain wasabi grinding material.

[0031] S200: Take wasabi grinding material and pure water in a volume ratio of 1:1. Put the pure water at 15 °C into a closed container, then put the wasabi grinding material into the pure water, and then stir at a speed of 1100 r / min for 4.5 h, and filter to obtain wasabi slurry and the first extraction material.

[0032] S300: Mix the wasabi slurry and 75% ethanol in a volume ratio of 12:8, heat and reflux for 40 min in a temperature environment of 45 °C, and stir at a speed of 500 r / min, and filter to obtain the second extraction material.

[0033] S400: Mix the first extraction material and the second extraction material in a mass ratio of 8:3, and then carry out vacuum concentration in a temperature environment of 50 °C, control the pressure at 0.09 Mpa and the vacuum time at 13 h to obtain wasabi extract.

[0034] S500: Put soy sauce, vinegar, wasabi extract, licorice extract, monosodium glutamate, Chinese prickly ash, olive oil, honey, and seafood sauce in a mass ratio of 74.8:4:9:1.4:0.3:0.2:0.7:1.6:8 into a container in sequence, and then stir at a speed of 210 r / min for 12 min in a temperature environment of 10 °C to obtain wasabi sauce.

[0035] Example 2

[0036] This example provides a method for preparing wasabi sauce, and the specific preparation steps are as follows:

[0037] S100: Cut the wasabi into strips with a diameter of 3 mm, then put the wasabi strips into a grinder and grind them with a grinding disc. The roughness of the grinding disc used is Ra8, the grinding pressure of the grinding disc is 35 kg, the diameter of the grinding disc is 85 cm, and the rotation speed of the grinding disc during grinding is controlled at 100 r / min to obtain wasabi grinding material;

[0038] S200: Take wasabi grinding material and pure water with a volume ratio of 1:1. Put the pure water at 15°C into a closed container, then put the wasabi grinding material into the pure water, and then stir at a speed of 1100 r / min for 4.5 h, and filter to obtain wasabi slurry and the first extract;

[0039] S300: Mix the wasabi slurry and 75% ethanol with a volume ratio of 12:8, heat and reflux for extraction at 45°C for 40 min, and stir at a speed of 500 r / min, and filter to obtain the second extract;

[0040] S400: Mix the first extract and the second extract with a mass ratio of 8:3, and then carry out vacuum concentration at 50°C, control the pressure at 0.09 Mpa and the vacuum time at 13 h to obtain wasabi extract;

[0041] S500: Prepare soy sauce, vinegar, mixed cooking wine, wasabi extract, licorice extract, monosodium glutamate, Chinese prickly ash, olive oil, honey, and seafood sauce with a mass ratio of 74.3:4:0.5:9:1.4:0.3:0.2:0.7:1.6:8. First, add soy sauce, vinegar, and mixed cooking wine at 50°C to the container in sequence, then stir for 2 min and cool to 15°C. Then put the wasabi extract, licorice extract, monosodium glutamate, Chinese prickly ash, olive oil, honey, and seafood sauce into the container in sequence, and then stir at a speed of 210 r / min at 10°C for 12 min to obtain wasabi sauce; the mixed cooking wine is prepared through the following steps: first heat the yellow rice wine to 80°C, then add beer to the yellow rice wine and boil for 10 min, then cool at a speed of 5.5°C / min to 35°C, then add white wine and mix evenly, and gradually heat up to 62°C at a speed of 2.4°C / min, keep warm for 35 min, and then cool to 50°C at room temperature.

[0042] Example 3

[0043] This example provides a method for preparing wasabi sauce, and the specific preparation steps are as follows:

[0044] S100: Cut the wasabi into strips with a diameter of 3 mm, then put the wasabi strips into a grinder and grind them with a grinding disc. The roughness of the grinding disc used is Ra8, the grinding pressure of the grinding disc is 35 kg, the diameter of the grinding disc is 85 cm, and the rotation speed of the grinding disc during grinding is controlled at 100 r / min to obtain wasabi grinding material;

[0045] S200: Take wasabi grinding material and pure water with a volume ratio of 1:1. Put the pure water at 15°C into a closed container, then put the wasabi grinding material into the pure water, and then stir at a rotation speed of 1100 r / min for 4.5 h, and filter to obtain wasabi slurry and the first extraction material;

[0046] S300: Mix the wasabi slurry and 75% ethanol with a volume ratio of 12:8, heat and reflux for extraction at 45°C for 40 min, and stir at a rotation speed of 500 r / min, and filter to obtain the second extraction material;

[0047] S400: Mix the first extraction material and the second extraction material with a mass ratio of 8:3, and then carry out vacuum concentration at 50°C, control the pressure at 0.09 Mpa and the vacuum time at 13 h to obtain wasabi extract;

[0048] S500: Put soy sauce, vinegar, wasabi extract, licorice extract, monosodium glutamate, Chinese prickly ash, olive oil, honey, seafood sauce, sodium alginate with a mass ratio of 74:4:9:1.4:0.3:0.2:0.7:1.6:8:0.8 into a container in sequence, and then stir at a rotation speed of 210 r / min for 12 min at 10°C to obtain wasabi sauce.

[0049] Example 4

[0050] This example provides a preparation method of wasabi sauce, and the specific preparation steps are as follows:

[0051] S100: Cut the wasabi into strips with a diameter of 3 mm, then put the wasabi strips into a grinder and grind them with a grinding disc. The roughness of the grinding disc used is Ra8, the grinding pressure of the grinding disc is 35 kg, the diameter of the grinding disc is 85 cm, and the rotation speed of the grinding disc during grinding is controlled at 100 r / min to obtain wasabi grinding material;

[0052] S200: Take wasabi grinding material and pure water with a volume ratio of 1:1. Put the pure water at 15°C into a closed container, then put the wasabi grinding material into the pure water, and then stir at a rotation speed of 1100 r / min for 4.5 h, and filter to obtain wasabi slurry and the first extraction material;

[0053] S300: Mix wasabi paste and 75% ethanol with a volume ratio of 12:8, heat under reflux at 45°C for 40 min, stir at a speed of 500 r / min, and filter to obtain a second extract;

[0054] S400: Mix the first extract and the second extract with a mass ratio of 8:3, and then concentrate under reduced pressure at 50°C, control the pressure at 0.09 Mpa and the reduced pressure time at 13 h to obtain wasabi extract;

[0055] S500: Prepare soy sauce, vinegar, mixed cooking wine, wasabi extract, licorice extract, monosodium glutamate, Chinese prickly ash, olive oil, honey, seafood sauce, and sodium alginate with a mass ratio of 73.5:4:0.5:9:1.4:0.3:0.2:0.7:1.6:8:0.8. First, add soy sauce, vinegar, and mixed cooking wine at 50°C to a container in sequence, then stir for 2 min and cool to 15°C. Then, add wasabi extract, licorice extract, monosodium glutamate, Chinese prickly ash, olive oil, honey, seafood sauce, and sodium alginate to the container in sequence, and then stir at a speed of 210 r / min at 10°C for 12 min to obtain wasabi sauce; the mixed cooking wine is prepared through the following steps: first, heat yellow rice wine to 80°C, then add beer to the yellow rice wine and boil for 10 min, then cool at a rate of 5.5°C / min to 35°C, then add white liquor and mix evenly, and gradually heat up to 62°C at a rate of 2.4°C / min, keep warm for 35 min, and then cool to 50°C at room temperature.

[0056] Example 5

[0057] This example provides a preparation method of wasabi sauce, and the specific preparation steps are as follows:

[0058] S100: Cut wasabi into strips with a diameter of 3 mm, then put the wasabi strips into a grinder and grind with a grinding disc. The roughness of the grinding disc used is Ra8, the grinding pressure of the grinding disc is 35 kg, the diameter of the grinding disc is 85 cm, and the rotation speed during grinding of the grinding disc is controlled at 100 r / min to obtain wasabi grinding material;

[0059] S200: Take wasabi grinding material and pure water with a volume ratio of 1:1. Put pure water at 15°C into a closed container, then put the wasabi grinding material into the pure water at 15°C, and then stir at a speed of 1100 r / min for 4.5 h, and filter to obtain wasabi paste and a first extract;

[0060] S300: Mix wasabi paste and 75% ethanol with a volume ratio of 12:8, heat under reflux at 45°C for 40 min, stir at a speed of 500 r / min, and filter to obtain a second extract;

[0061] S400: Mix the first extract and the second extract with a mass ratio of 8:3, then concentrate under reduced pressure at a temperature of 50°C, control the pressure at 0.09 Mpa and the reduced pressure time at 13 h to obtain wasabi extract;

[0062] S500: Put soy sauce, vinegar, wasabi extract, monosodium glutamate, Chinese prickly ash, olive oil, and seafood sauce with a mass ratio of 74.8:4:9:0.3:0.2:0.7:8 into a container in sequence, then stir at a speed of 210 r / min for 12 min at a temperature of 10°C to obtain wasabi sauce.

[0063] Example 6

[0064] This example provides a preparation method of wasabi sauce, and the specific preparation steps are as follows:

[0065] S100: Cut wasabi into strips with a diameter of 3 mm, then put the wasabi strips into a grinder and grind them with a grinding disc. The roughness of the used grinding disc is Ra8, the grinding pressure of the grinding disc is 35 kg, the diameter of the grinding disc is 85 cm, and the rotation speed during grinding of the grinding disc is controlled at 100 r / min to obtain wasabi grinding material;

[0066] S200: Take wasabi grinding material and pure water with a volume ratio of 1:1. Put pure water at 15°C into a closed container, then put the wasabi grinding material into the pure water, and then stir at a speed of 1100 r / min for 4.5 h and filter to obtain wasabi slurry and the first extract;

[0067] S300: Mix wasabi slurry and 75% ethanol with a volume ratio of 12:8, heat and reflux for extraction for 40 min at a temperature of 45°C, and stir at a speed of 500 r / min for 40 min and filter to obtain the second extract;

[0068] S400: Mix the first extract and the second extract with a mass ratio of 1:0.8, then concentrate under reduced pressure at a temperature of 50°C, control the pressure at 0.09 Mpa and the reduced pressure time at 13 h to obtain wasabi extract;

[0069] S500: Put soy sauce, vinegar, wasabi extract, licorice extract, monosodium glutamate, Chinese prickly ash, olive oil, honey, and seafood sauce with a mass ratio of 74.8:4:9:1.4:0.3:0.2:0.7:1.6:8 into a container in sequence, then stir at a speed of 210 r / min for 12 min at a temperature of 10°C to obtain wasabi sauce.

[0070] Comparative Example 1

[0071] This comparative example provides a method for preparing a conventional wasabi sauce, and the specific preparation steps are as follows:

[0072] S100: Cut the wasabi into strips with a diameter of 3 mm, then put the wasabi strips into a grinder and grind them with a grinding disc. The roughness of the grinding disc used is Ra8, the grinding pressure of the grinding disc is 35 kg, the diameter of the grinding disc is 85 cm, and the rotation speed of the grinding disc during grinding is controlled at 100 r / min to obtain wasabi grinding material;

[0073] S200: Mix soy sauce and wasabi grinding material in a mass ratio of 75:10, and then stir at a speed of 210 r / min for 12 min in a temperature environment of 10 °C to obtain wasabi sauce.

[0074] Comparative Example 2

[0075] This comparative example provides a method for preparing a conventional wasabi sauce, and the specific preparation steps are as follows:

[0076] S100: Cut the wasabi into strips with a diameter of 3 mm, then put the wasabi strips into a grinder and grind them with a grinding disc. The roughness of the grinding disc used is Ra8, the grinding pressure of the grinding disc is 35 kg, the diameter of the grinding disc is 85 cm, and the rotation speed of the grinding disc during grinding is controlled at 100 r / min to obtain wasabi grinding material;

[0077] S200: Mix soy sauce, wasabi grinding material, and honey in a mass ratio of 73.4:10:1.6, and then stir at a speed of 210 r / min for 12 min in a temperature environment of 10 °C to obtain wasabi sauce.

[0078] Performance Test

[0079] Detect the content of isothiocyanate in the wasabi extract prepared in Example 1, Example 6, and Comparative Example 1, and the detection results are shown in Table 1.

[0080] Table 1

[0081] Isothiocyanate content (%) Example 1 0.027 Example 6 0.035 Comparative Example 1 0.094

[0082] It can be seen from the above detection results that the content of isothiocyanate in the wasabi extract of the present application has been effectively reduced. Even in the case of Example 6, the amount of isothiocyanate it contains is still less than that directly added in Comparative Example 1.

[0083] Conduct a taste test on the wasabi sauces prepared in Examples 1 to 5, Comparative Example 1, and Comparative Example 2, and the test results are shown in Table 2. The taste of eating is represented by a value from 1 to 10, and the larger the value, the better the taste. This test uses 50 people to score and evaluate, and the result of each example is averaged.

[0084] Table 2

[0085] Taste test Example 1 5.8 Example 2 6.6 Example 3 7.4 Example 4 8.2 Example 5 4.4 Comparative Example 1 4 Comparative Example 2 3

[0086] From the taste test results, it can be seen that the public prefers the wasabi sauce prepared in Example 4, which is added with mixed cooking wine and sodium alginate. Moreover, from the scoring trend, it can also be seen that in Example 5, since honey is not added, the pungent taste cannot be suppressed, and the score is relatively low. In Example 1, since there is no mixed cooking wine for seasoning and no sodium alginate for thickening, the score is also relatively low. In Comparative Example 2, since honey is directly added, the sweet taste is more obvious, and the taste is slightly worse than that in Comparative Example 1.

[0087] The adhesion ability test was carried out on the wasabi sauces prepared in Examples 1 to 4, and the test results are shown in Table 3. The method for the adhesion ability test is as follows: Immerse 10 g of sashimi in a cup, take it out after 2 s, and weigh it.

[0088] Table 3

[0089] Fish fillet weight (g) Example 1 14.6 Example 2 13.4 Example 3 18.2 Example 4 17.5

[0090] From the test results, it can be seen that the wasabi sauce added with sodium alginate can adhere better to the sashimi. Adding mixed cooking wine will slightly reduce the adhesion ability of the wasabi sauce, but the impact is not significant.

[0091] The pungency test was carried out on the wasabi sauces prepared in Example 1, Example 2, Example 4 and Comparative Example 1, and the test results are shown in Table 4. The test method for the pungency test is as follows: Take 1 ml of wasabi sauce and pour it directly into the mouth, and the tester feels the pungency in the nasal cavity.

[0092] Table 4

[0093] Spiciness Example 1 There is some nasal irritation Example 2 The nasal irritation is not obvious Example 4 There is almost no nasal irritation Comparative Example 1 The nasal irritation is obvious

[0094] From the test results, it can be seen that by adding mixed cooking wine, the pungent feeling in the nasal cavity can be effectively reduced. At the same time, by increasing the thickness of the wasabi sauce, the volatilization of isothiocyanate can be further reduced, and the pungency of the wasabi sauce can be reduced.

[0095] Although the present invention is disclosed as above, the present invention is not limited thereto. Any person skilled in the art can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore, the protection scope of the present invention should be subject to the scope defined by the claims.

Claims

1. A wasabi sauce, characterized in that, Comprising: 7 - 10 parts by mass of wasabi extract, 1.5 - 1.8 parts by mass of honey, 1 - 2 parts by mass of licorice extract, 0.2 - 0.4 parts by mass of monosodium glutamate, 0.1 - 0.3 parts by mass of Chinese prickly ash, 0.6 - 0.8 parts by mass of olive oil, 2 - 5 parts by mass of vinegar, 5 - 12 parts by mass of seafood sauce, 60 - 75 parts by mass of soy sauce, 0.1 - 2 parts by mass of mixed cooking wine, and 0.2 - 2 parts by mass of sodium alginate; The mixed cooking wine contains white liquor, yellow rice wine, and beer in a mass ratio of (70 - 80) : (15 - 30) : (3 - 8); The preparation method of the wasabi extract includes: Cut the wasabi into wasabi strips with a diameter of 2 mm - 5 mm, and then put the wasabi strips into a grinder and grind them with a grinding disc to obtain wasabi grinding material; Put the wasabi grinding material into pure water at 10°C - 20°C, and then stir at a speed of 800 r / min - 1200 r / min for 4 h - 5 h, and filter to obtain wasabi slurry and a first extract; Mix the wasabi slurry and ethanol to control the ethanol concentration at 70 - 85%, heat under reflux for extraction for 30 min - 50 min, and stir at a speed of 400 r / min - 600 r / min, and filter to obtain a second extract; Mix the first extract and the second extract in a mass ratio of (7 - 9) : (2 - 4), and then concentrate under reduced pressure at a temperature of 45°C - 55°C to obtain.

2. The wasabi sauce according to claim 1, characterized in that, The density of the wasabi sauce is between 1.15 g / cm 3 and 1.25 g / cm 3 .

3. A method for preparing wasabi sauce, characterized in that, For preparing the wasabi sauce according to any one of claims 1 - 2, the specific preparation steps are as follows: S100: Cut the wasabi into wasabi strips with a diameter of 2 mm - 5 mm, and then put the wasabi strips into a grinder and grind them with a grinding disc to obtain wasabi grinding material; S200: Put the wasabi grinding material into pure water at 10°C - 20°C, and then stir at a speed of 800 r / min - 1200 r / min for 4 h - 5 h, and filter to obtain wasabi slurry and a first extract; S300: Mix the wasabi slurry and ethanol to control the ethanol concentration at 70 - 85%, heat under reflux for extraction for 30 min - 50 min, and stir at a speed of 400 r / min - 600 r / min, and filter to obtain a second extract; S400: Mix the first extract and the second extract in a mass ratio of (7 - 9) : (2 - 4), and then concentrate under reduced pressure at a temperature of 45°C - 55°C to obtain wasabi extract; S500: Put soy sauce, vinegar, mixed cooking wine, the wasabi extract, licorice extract, monosodium glutamate, Chinese prickly ash, olive oil, honey, seafood sauce, and sodium alginate into a container in sequence, and then stir at a speed of 200 r / min - 300 r / min for 10 min - 20 min at a temperature of 10°C - 15°C to obtain the wasabi sauce.

4. The preparation method according to claim 3, wherein The roughness of the grinding disc used in S100 is Ra6 - Ra15, the grinding pressure of the grinding disc is 30 kg - 40 kg, the diameter of the grinding disc is 80 cm - 120 cm, and the rotation speed of the grinding disc during grinding is controlled at 60 r / min - 150 r / min.

5. The preparation method according to claim 3, characterized in that, In S300, the wasabi and ethanol with a volume ratio of (10 - 15):(7 - 10) are mixed.

6. The preparation method according to claim 3, characterized in that, In S400, the reduced pressure concentration controls the pressure at 0.08 Mpa - 0.1 Mpa and the reduced pressure time at 12 h - 15 h.

7. The preparation method according to claim 3, characterized in that, In S500, first, soy sauce, vinegar, and mixed cooking wine with a temperature of 50°C - 60°C are sequentially added to the container, then stirred for 1 min - 3 min, cooled to 10°C - 20°C, and then the wasabi extract, licorice extract, monosodium glutamate, Chinese prickly ash, olive oil, honey, and seafood sauce are sequentially put into the container.

8. The preparation method according to claim 3, characterized in that, The mixed cooking wine is prepared through the following steps: first, heat the yellow rice wine to 70°C - 85°C, then add beer to the yellow rice wine and boil for 5 min - 10 min, then cool it at a rate of 5°C / min - 7°C / min to 30°C - 40°C, then add white liquor and mix evenly, and gradually heat it at a rate of 2°C / min - 3°C / min to 60°C - 65°C, keep it warm for 30 min - 40 min, and then cool it to 50°C - 60°C at room temperature.