CN103549555A - Mustard sauce powder - Google Patents
Mustard sauce powder Download PDFInfo
- Publication number
- CN103549555A CN103549555A CN201310550954.5A CN201310550954A CN103549555A CN 103549555 A CN103549555 A CN 103549555A CN 201310550954 A CN201310550954 A CN 201310550954A CN 103549555 A CN103549555 A CN 103549555A
- Authority
- CN
- China
- Prior art keywords
- powder
- parts
- mustard
- sauce
- mustard sauce
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000843 powder Substances 0.000 title claims abstract description 38
- 235000015067 sauces Nutrition 0.000 title claims abstract description 30
- 235000003351 Brassica cretica Nutrition 0.000 title claims abstract description 26
- 235000003343 Brassica rupestris Nutrition 0.000 title claims abstract description 26
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 title claims abstract description 26
- 235000010460 mustard Nutrition 0.000 title claims abstract description 26
- 241000219198 Brassica Species 0.000 title abstract description 24
- 229920000881 Modified starch Polymers 0.000 claims abstract description 10
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 8
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 8
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 8
- 239000006002 Pepper Substances 0.000 claims abstract description 8
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 8
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 8
- 239000008103 glucose Substances 0.000 claims abstract description 8
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 235000019871 vegetable fat Nutrition 0.000 claims abstract description 8
- 244000203593 Piper nigrum Species 0.000 claims abstract 2
- 235000012054 meals Nutrition 0.000 claims description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 7
- 239000004223 monosodium glutamate Substances 0.000 claims description 7
- 244000056139 Brassica cretica Species 0.000 claims 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 9
- 238000002360 preparation method Methods 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 241000722363 Piper Species 0.000 description 6
- 239000002994 raw material Substances 0.000 description 5
- 235000014347 soups Nutrition 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 3
- 235000015089 cold sauces Nutrition 0.000 description 2
- 239000004519 grease Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000015140 cultured milk Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention provides mustard sauce powder. The mustard sauce powder comprises the following components in parts by weight: 20-30 parts of maltodextrin, 20-30 parts of glucose, 10-15 parts of full egg powder, 10-15 parts of vegetable fat powder, 8-10 parts of mustard powder, 5-10 parts of pregelatinized starch, 3-5 parts of edible salt, 0.2-0.4 part of powdery aginomoto and 0.2-0.4 part of ground pepper. The mustard sauce powder is used for preparing hot or cold mustard sauce simply, conveniently and rapidly, wherein the mustard sauce is prepared by only uniformly mixing mustard sauce powder and quantitative hot water or cold water. The preparation working procedure is simplified; the technical requirement is lowered; conditions are created for popularizing sauce products to food of common people.
Description
Technical field
The invention belongs to food processing field, relate to flavouring, relate in particular to a kind of mustard sauce powder.
Background technology
Sauce, title, from the transliteration of English Sauce, is a kind of liquid made from long-used soup, grease, vegetables, fruit flavouring or semi-fluid dip.Sauce, playing very important effect aspect the cuisine variation of western-style food, can change the pattern of dish, strengthens the flavour of dish, improves the appearance luster of dish etc., and hot sauce also can play the effect of insulation vegetable.
Sauce mainly divides cold sauce and the large class of hot sauce two, has again the various tastes such as salty, sour, sweet, peppery, and concrete kind is very many.The traditional fabrication method more complicated of sauce, generally take beef in own juice soup, chicken clear soup, Vegetable soup, milk, cultured milk, grease and vinegar etc. is raw material, need cook's long-time, multi-step operation in person, just can make, process is loaded down with trivial details, and specification requirement is high, the raw material types needing is many, human factor impact is large, the poor stability of quality, serious hindrance universal to common people's dining table of sauce product.
Summary of the invention
The object of the present invention is to provide a kind of mustard sauce powder, with it, make mustard sauce simple, convenient, fast, only need mustard sauce powder and quantitative hot water or cold water mix is even, can be made into heat or cold mustard sauce, simplified production process, reduce specification requirement, for sauce product spreads to common people's dining table, created condition.
A sauce powder, its weight portion is composed as follows: maltodextrin 20～30, glucose 20～30, dried whole-egg 10～15, vegetable fat powder 10～15, mustard meal 8～10, pre-gelatinized starch 5～10, edible salt 3～5, powder monosodium glutamate 0.2～0.4, pepper powder 0.2～0.4.
Described pre-gelatinized starch is potato pre-gelatinized starch.
Preparation method: maltodextrin, glucose, dried whole-egg, vegetable fat powder, mustard meal, pre-gelatinized starch, edible salt, powder monosodium glutamate, pepper powder are pressed after formula rate weighing, mixed.
The using method of mustard sauce powder:
While making mustard sauce with mustard sauce powder, only need add water, stir, the weight ratio that adds water is mustard sauce powder: water=1:2～3, and make hot sauce and need add hot water, if make cold sauce, add normal-temperature water.
Specific embodiment
Embodiment 1
Raw material proportioning (weight portion)
Maltodextrin 30, glucose 30, dried whole-egg 15, vegetable fat powder 15, mustard meal 10, pre-gelatinized starch 10, edible salt 5, powder monosodium glutamate 0.4, pepper powder 0.4.
Preparation method: maltodextrin, glucose, dried whole-egg, vegetable fat powder, mustard meal, pre-gelatinized starch, edible salt, powder monosodium glutamate, pepper powder are pressed after formula rate weighing, mixed.
Embodiment 2
Raw material proportioning (weight portion)
Maltodextrin 25, glucose 25, dried whole-egg 12, vegetable fat powder 13, mustard meal 9, pre-gelatinized starch 7, edible salt 4, powder monosodium glutamate 0.3, pepper powder 0.3.
Preparation method: with embodiment 1.
Embodiment 3
Raw material proportioning (weight portion)
Maltodextrin 20, glucose 20, dried whole-egg 10, vegetable fat powder 10, mustard meal 8, pre-gelatinized starch 5, edible salt 3, powder monosodium glutamate 0.2, pepper powder 0.2.
Preparation method: with embodiment 1.
More than describe embodiments of the present invention in detail, but this example of just lifting for the ease of understanding should not be considered to be limitation of the scope of the invention.Equally, any those skilled in the art all can, according to the description of technical scheme of the present invention and preferred embodiment thereof, make various possible being equal to and change or replace.
Claims (1)
1. a mustard sauce powder, its weight portion is composed as follows: maltodextrin 20～30, glucose 20～30, dried whole-egg 10～15, vegetable fat powder 10～15, mustard meal 8～10, pre-gelatinized starch 5～10, edible salt 3～5, powder monosodium glutamate 0.2～0.4, pepper powder 0.2～0.4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310550954.5A CN103549555A (en) | 2013-11-09 | 2013-11-09 | Mustard sauce powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310550954.5A CN103549555A (en) | 2013-11-09 | 2013-11-09 | Mustard sauce powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103549555A true CN103549555A (en) | 2014-02-05 |
Family
ID=50004063
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310550954.5A Pending CN103549555A (en) | 2013-11-09 | 2013-11-09 | Mustard sauce powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103549555A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1106079A1 (en) * | 1999-12-07 | 2001-06-13 | Cerestar Holding B.V. | Dry mixes comprising partially pregelatinised starch |
| CN102475254A (en) * | 2010-11-29 | 2012-05-30 | 刘孝 | Instant preparing soybean milk noodle seasoning powder |
| JP2013013377A (en) * | 2011-07-05 | 2013-01-24 | Ajinomoto Co Inc | Solid seasoning food containing pregelatinized starch |
-
2013
- 2013-11-09 CN CN201310550954.5A patent/CN103549555A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1106079A1 (en) * | 1999-12-07 | 2001-06-13 | Cerestar Holding B.V. | Dry mixes comprising partially pregelatinised starch |
| CN102475254A (en) * | 2010-11-29 | 2012-05-30 | 刘孝 | Instant preparing soybean milk noodle seasoning powder |
| JP2013013377A (en) * | 2011-07-05 | 2013-01-24 | Ajinomoto Co Inc | Solid seasoning food containing pregelatinized starch |
Non-Patent Citations (1)
| Title |
|---|
| 郑友军等: "《调味品加工与配方》", 30 November 2000, 金盾出版社 * |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140205 |