CN100484415C - Hot air drying horseradish and its production technology - Google Patents
Hot air drying horseradish and its production technology Download PDFInfo
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- CN100484415C CN100484415C CNB2004100226682A CN200410022668A CN100484415C CN 100484415 C CN100484415 C CN 100484415C CN B2004100226682 A CNB2004100226682 A CN B2004100226682A CN 200410022668 A CN200410022668 A CN 200410022668A CN 100484415 C CN100484415 C CN 100484415C
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- horseradish
- air drying
- water content
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- dry
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Abstract
The invention provides an improved process for preparing dried sasabi, which comprises cleaning fresh sasabi, removing impurities, selecting and slicing, baking till the water content of the sasabi is 3-20%. The method can be used for keeping the sasabi's color and taste.
Description
Technical field
The present invention relates to horseradish manufacturing process and product, particularly heated-air drying horseradish and manufacturing process thereof.
Background technology
Horseradish claims scurvy grass again, and WASABI is in Japan, and edible has medical value again, can improve a poor appetite, and sterilizing is the indispensable seasoning matter of Japanese food, is the indispensable condiment of edible raw fish and fresh and lively seafood.
At present, the horseradish product has fresh horseradish, freezing horseradish, dry horseradish, salt marsh horseradish, horseradish sauce etc., existing dry horseradish, product quality significantly descends than fresh horseradish, bitter taste appears in some dry horseradish, and in process, product active ingredient runs off bigger, the mustard oil conversion ratio is low, and the product active constituent content is low.
Summary of the invention
The objective of the invention is to overcome the shortcoming of prior art, the method for a kind of production heated-air drying horseradish of having improved is provided.Color is constant after utilizing this method can guarantee the horseradish drying, and local flavor is constant, active constituent content height, mustard oil conversion ratio height.
The present invention is achieved by following technical proposals: fresh horseradish is cleaned, removal of impurities, selects materials and cut into slices, carry out air cooking then, baking temperature is 37 ℃-45 ℃, 18-24 hours time, make the horseradish water content reach 3%-20%, after water content to 20% was following, temperature can not be above 65 ℃.
Described horseradish through air cooking, water content is preferably 5%, and described baking temperature is preferably 37 ℃-40 ℃, and the time is preferably 20-24 hours.
The specific embodiment
The present invention will be further described below in conjunction with embodiment.
Fresh horseradish is cleaned, removal of impurities, selects materials and cut into slices, the environment of putting into temperature then and be 35 ℃-45 ℃ carries out air cooking, best baking temperature is 37 ℃-40 ℃, 18-24 hours time, can take out when making the horseradish water content reach 3%-20%, optimum moisture content is 5%, after below the water content to 20%, baking temperature can not be higher than 65 ℃, and the horseradish color should remain true qualities during baking, must guard against burnt the paste.By the dry horseradish that above-mentioned process makes, mustard oil is converted into sinigrin preferably, mustard oil conversion ratio height, and the color of horseradish, local flavor are constant substantially.
Be the embodiment that makes dry horseradish below.Can understand the influence of different technology conditions by embodiment to horseradish color, local flavor and mustard oil conversion ratio.
Comparative Examples:
50 kilograms fresh horseradish heated-air drying more than 55 ℃ 14 hours, is taken out after cleaning, removal of impurities, section then, and it is greyish black that dry horseradish color becomes, and mildly bitter flavor, weak flavor, mustard oil are not converted into sinigrin substantially, and the mustard oil conversion ratio is low.
Embodiment 1:
50 kilograms fresh horseradish is after cleaning, removal of impurities, section, and heated-air drying is 24 hours under 37 ℃ of-40 ℃ of environment, takes out when water content reaches 5% left and right sides, the dry horseradish color of gained is constant, and local flavor is constant, and mustard oil effectively is converted into sinigrin, mustard oil conversion ratio height reaches more than 80%.
Embodiment 2:
50 kilograms fresh horseradish is after cleaning, removal of impurities, section, and heated-air drying is 18 hours under 40 ℃ of-45 ℃ of environment, takes out when water content reaches 5% left and right sides, the dry horseradish color of gained is constant, local flavor is constant, and mustard oil partly is converted into sinigrin, and the mustard oil conversion ratio reaches about 60%.
Embodiment 3:
50 kilograms fresh horseradish is after cleaning, removal of impurities, section, and heated-air drying is 15 hours under 45 ℃ of-55 ℃ of environment, takes out when water content reaches 5% left and right sides, the dry horseradish color of gained is constant substantially, local flavor is slightly poor, and mustard oil partly is converted into sinigrin, and the mustard oil conversion ratio reaches about 15%.
Claims (2)
1, the production method of a kind of dry horseradish, it is characterized in that being prepared from through following processing technology: fresh horseradish is cleaned, removal of impurities, selects materials and cut into slices, carry out air cooking then, baking temperature is 37 ℃-45 ℃, time 18-24 hour, make the horseradish water content reach 3%-20%.
2, according to the production method of the described dry horseradish of claim 1, water content 5%, 37 ℃-40 ℃ of described baking temperatures, time 20-24 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100226682A CN100484415C (en) | 2004-05-27 | 2004-05-27 | Hot air drying horseradish and its production technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2004100226682A CN100484415C (en) | 2004-05-27 | 2004-05-27 | Hot air drying horseradish and its production technology |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1703977A CN1703977A (en) | 2005-12-07 |
| CN100484415C true CN100484415C (en) | 2009-05-06 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2004100226682A Expired - Fee Related CN100484415C (en) | 2004-05-27 | 2004-05-27 | Hot air drying horseradish and its production technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100484415C (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102793128B (en) * | 2012-08-20 | 2013-09-25 | 四川多爽食品有限公司 | Horseradish flavor dish and manufacturing method thereof |
| CN117652630B (en) * | 2023-12-27 | 2024-07-19 | 金葵农业(云南)股份有限公司 | Horseradish-flavored pine and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1287802A (en) * | 2000-10-01 | 2001-03-21 | 四川高水天微高科技发展有限公司 | Method for producing vacuum freeze-dried spice 'shankui' |
| CN1408405A (en) * | 2002-08-08 | 2003-04-09 | 重庆康尔威药业股份有限公司 | Medicne or health article containing behen vegetable |
-
2004
- 2004-05-27 CN CNB2004100226682A patent/CN100484415C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1287802A (en) * | 2000-10-01 | 2001-03-21 | 四川高水天微高科技发展有限公司 | Method for producing vacuum freeze-dried spice 'shankui' |
| CN1408405A (en) * | 2002-08-08 | 2003-04-09 | 重庆康尔威药业股份有限公司 | Medicne or health article containing behen vegetable |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1703977A (en) | 2005-12-07 |
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| C06 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20090506 Termination date: 20100527 |