CN104256489A - Natural color green mustard and preparation method thereof - Google Patents
Natural color green mustard and preparation method thereof Download PDFInfo
- Publication number
- CN104256489A CN104256489A CN201410513487.3A CN201410513487A CN104256489A CN 104256489 A CN104256489 A CN 104256489A CN 201410513487 A CN201410513487 A CN 201410513487A CN 104256489 A CN104256489 A CN 104256489A
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- parts
- mustard
- wasabi
- edible oil
- peppery
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- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 title claims abstract description 42
- 235000003351 Brassica cretica Nutrition 0.000 title claims abstract description 41
- 235000003343 Brassica rupestris Nutrition 0.000 title claims abstract description 41
- 235000010460 mustard Nutrition 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 241000219198 Brassica Species 0.000 title abstract description 38
- 239000000843 powder Substances 0.000 claims abstract description 32
- 238000003756 stirring Methods 0.000 claims abstract description 29
- 244000195452 Wasabia japonica Species 0.000 claims abstract description 28
- 235000000760 Wasabia japonica Nutrition 0.000 claims abstract description 28
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 24
- 235000017060 Arachis glabrata Nutrition 0.000 claims abstract description 20
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 20
- 235000010777 Arachis hypogaea Nutrition 0.000 claims abstract description 20
- 235000018262 Arachis monticola Nutrition 0.000 claims abstract description 20
- 235000020232 peanut Nutrition 0.000 claims abstract description 20
- 240000002234 Allium sativum Species 0.000 claims abstract description 15
- 229920002261 Corn starch Polymers 0.000 claims abstract description 15
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 15
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 15
- 239000008120 corn starch Substances 0.000 claims abstract description 15
- 235000004611 garlic Nutrition 0.000 claims abstract description 15
- 235000008397 ginger Nutrition 0.000 claims abstract description 15
- 239000008101 lactose Substances 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 244000000231 Sesamum indicum Species 0.000 claims abstract 2
- 230000018044 dehydration Effects 0.000 claims description 20
- 238000006297 dehydration reaction Methods 0.000 claims description 20
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 14
- 229940099112 cornstarch Drugs 0.000 claims description 14
- 235000019991 rice wine Nutrition 0.000 claims description 14
- 235000007215 black sesame Nutrition 0.000 claims description 12
- 239000002304 perfume Substances 0.000 claims description 8
- 235000013599 spices Nutrition 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 7
- 239000000084 colloidal system Substances 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 2
- 244000056139 Brassica cretica Species 0.000 claims 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000000227 grinding Methods 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 230000036541 health Effects 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract description 2
- 235000019633 pungent taste Nutrition 0.000 abstract description 2
- 235000013409 condiments Nutrition 0.000 abstract 4
- 235000019654 spicy taste Nutrition 0.000 abstract 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 abstract 1
- 230000007062 hydrolysis Effects 0.000 abstract 1
- 238000006460 hydrolysis reaction Methods 0.000 abstract 1
- 239000008213 purified water Substances 0.000 abstract 1
- 239000000600 sorbitol Substances 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 11
- 241000207961 Sesamum Species 0.000 description 5
- 239000000049 pigment Substances 0.000 description 5
- 244000140786 Brassica hirta Species 0.000 description 4
- 235000011371 Brassica hirta Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000000654 additive Substances 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 2
- 241000972773 Aulopiformes Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 235000019688 fish Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019515 salmon Nutrition 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 244000178993 Brassica juncea Species 0.000 description 1
- 235000005855 Brassica juncea var. subintegrifolia Nutrition 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241000233855 Orchidaceae Species 0.000 description 1
- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000005577 familial hyperlipidemia Diseases 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 239000008164 mustard oil Substances 0.000 description 1
- 235000019508 mustard seed Nutrition 0.000 description 1
- 235000019645 odor Nutrition 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 235000013311 vegetables Nutrition 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/18—Mustard
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 relates to a mustard condiment and a preparation method thereof. The mustard condiment comprises the following raw materials in parts by weight: 30-45 parts of dehydrated wasabi, 20-28 parts of salt, 10-15 parts of yellow wine, 35-40 parts of edible oil, 60-80 parts of corn starch, 15-25 parts of sesame powder or peanut powder, 10-15 parts of chopped ginger, 10-15 parts of mashed garlic, 60-90 parts of liquid sorbitol, 25-40 parts of lactose and 75-85 parts of purified water. The preparation method comprises the following operating steps: preparing the previous raw materials, mixing, stirring, frying to be fragrant, grinding, sterilizing, cooling and packaging. The spicy taste of the product comes from the dehydrated wasabi by hydrolysis, any mustard essence is not added into the product, and the mustard condiment is moderate in pungency degree and natural and mild in spicy taste, is easily accepted by most of consumers and is a condiment focused on flavor, nutrition and health.
Description
Technical field
The present invention relates to a kind of flavouring and preparation method thereof, particularly relate to a kind of mustard flavouring and preparation method thereof.
Background technology
Mustard, also known as mustard seed end, the peppery powder of mustard, its pungent is strong, can the secretion of saliva stimulating and gastric juice, can whet the appetite; Mustard has very high function of detoxification, can separate the poison of fish crab, therefore eats the fresh food such as salmon raw and can often mix mustard; Rhodanate composition in mustard can prevent decayed tooth, to pre-anti-cancer, prevents vascular clot, treatment asthma etc. from also having certain effect; Mustard prevents the effect such as hyperlipemia, hypertension, heart disease, reduction blood viscosity in addition; Mustard oil also has beautifying face and moistering lotion effect.Mustard generally divides wasabi and two kinds, yellow mustard, and wherein to have another name called blue or green mustard peppery for wasabi, and in green, its acrid odors is better than yellow mustard, and has a kind of fragrance of uniqueness, is used in Japanese cuisine more.Domestic existing " blue or green mustard is peppery " generally uses yellow mustard, and yellow mustard is that the seed grinding of leaf mustard forms, and in yellow, micro-hardship, does not have the real peppery perfume (or spice) of blue or green mustard peppery, be used for cold vegetable dish in sauce.In order to reach the unique perfume of wasabi, " blue or green mustard is peppery " of prior art with the addition of mustard essence while use mustard meal, the pungent of " blue or green mustard is peppery " is too stimulated, is not easy to be accepted by women and children; In addition, in order to reach the color of wasabi, be generally in component, add the pigment allotments such as pigment lemon yellow, bright orchid.But current people more attention in diet is nutrition and health, and pigment and additive do harm rather than good health, are more and more out of favour in consumer.
Summary of the invention
The object of the invention is to solve the deficiencies in the prior art, there is provided the blue or green mustard of a kind of true qualities peppery and preparation method thereof, its product is that figure, stiff are semi-solid uniformly, color and luster is milky, non-pigment and additive, unique flavor, raw meat of can dispelling, separates greasy, sterilization time edible, its fragrant acid with salubrious sensation, is the indispensable top grade spice of edible seafood, raw fish, salmon, sushi, cold dish and Japanese food to people.
Technical scheme of the present invention is: the blue or green mustard of true qualities is peppery, its raw material composition and weight portion are: dehydration wasabi: 30 ~ 45 parts, salt: 20 ~ 28 parts, yellow rice wine: 10 ~ 15 parts, edible oil: 35 ~ 40 parts, cornstarch: 60 ~ 80 parts, black sesame powder or peanut powder: 15 ~ 25 parts, ginger end: 10 ~ 15 parts, mashed garlic: 10 ~ 15 parts, liquid D-sorbite: 60 ~ 90 parts, lactose: 25 ~ 40 parts, pure water: 75 ~ 85 parts.
In order to obtain better mouthfeel, preferably, above component is specially: dehydration wasabi: 40 parts, salt: 25 parts, yellow rice wine: 12 parts, edible oil: 38 parts, cornstarch: 70 parts, black sesame powder or peanut powder: 20 parts, ginger end: 12 parts, mashed garlic: 12 parts, liquid D-sorbite: 80 parts, lactose: 30 parts, pure water: 80 parts.
Prepare the method that the blue or green mustard of above-mentioned true qualities is peppery, comprise the steps:
1. the dehydration wasabi of 30 ~ 45 parts is crossed 60 mesh sieves, with 35 ~ 40 parts of edible oil premixeds, soak 3 ~ 4 hours;
2. 75 ~ 85 parts of water, 20 ~ 28 parts of salt, 10 ~ 15 parts of yellow rice wine are added in agitated kettle, open mixer and stir evenly;
3. add in step agitated kettle 2. by step dehydration wasabi 1. and edible oil mixed liquor, limit edged stirs;
4. while 3. step carries out, get 15 ~ 25 portions of sesames or peanut, fry after raw perfume (or spice) through edible oil, take out and filter cooling, be ground into 80 order powder for subsequent use;
5., after 3. step stirs 2 ~ 3 hours, liquid D-sorbite 60 ~ 90 parts, lactose 25 ~ 40 parts, cornstarch 60 ~ 80 parts, 10 ~ 15 parts, ginger end, mashed garlic 10 ~ 15 parts and step 15 ~ 25 parts of black sesame powders 4. or peanut powder is added while stirring;
6. stir after 40 ~ 50 minutes by colloid mill homogeneous;
7. will obtain product sterilization at 110 DEG C to cool after 30 minutes, adopt the filling one-tenth finished product of sealed type bottle placer.
Beneficial effect of the present invention is: the present invention adopts pure dehydration wasabi, cornstarch, salt, yellow rice wine, edible oil, D-sorbite, lactose, water and a small amount of peanut, Semen sesami nigrum, garlic, ginger is raw material, prepared by raw material, mixing, stir, stir fry in oil raw fragrant, grinding, sterilization, it is peppery that the operating procedures such as cooling and packaging prepare the blue or green mustard of true qualities, product present its fragrant acid come from dehydration wasabi itself be hydrolyzed form, without adding any mustard essence, peppery degree is moderate, its fragrant pungent taste is naturally gentle, most consumers is more easily made to accept, and commercially available prod adds a certain amount of mustard essence again with dehydration mustard meal in component, its peppery degree is higher, more consumer, especially women and children can not adapt to.The pungent that the peppery preparation method of the blue or green mustard of true qualities of the present invention uses ginger end and mashed garlic further equilibrium wasabi exclusive; What add that yellow rice wine effectively can prevent wasabi alters nose; Use the sesame or peanut that stir fry in oil, enhance the fragrance that blue or green mustard is peppery; Really embody the peppery strong outstanding feature of perfume (or spice) of wasabi; The components such as cornstarch, D-sorbite, lactose are used to maintain blue or green mustard peppery in figure is even, stiff semi-solid, color and luster is milky, for the blue or green mustard of true qualities is peppery, consumer can be identified at a glance and does not add any pigment and additive, is that a kind of emphasis retains local flavor, nutrition, healthy flavouring.
Detailed description of the invention
In order to disclose further elements of the present invention and preparation process further; explanation is described in detail in applicant's specific embodiment below; but the description of applicant to embodiment is not the restriction to invention itself, any according to the present invention's design, immaterial change all should fall within protection scope of the present invention.
Embodiment 1
The blue or green mustard of true qualities is peppery, its raw material component by weight ratio: dehydration wasabi 30 parts, salt 20 parts, yellow rice wine 10 parts, edible oil 35 parts, cornstarch 60 parts, black sesame powder or peanut powder 15 parts, 10 parts, ginger end, mashed garlic 10 parts, liquid D-sorbite 60 parts, lactose 25 parts, pure water 75 parts.
The preparation method that the blue or green mustard of these true qualities is peppery, comprises the steps:
1. the dehydration wasabi of 30 parts is crossed 60 mesh sieves, with 35 parts of edible oil premixeds, soak 3 hours;
2. 75 parts of water, 20 parts of salt, 10 parts of yellow rice wine are added in agitated kettle, open mixer and stir evenly;
3. add in step agitated kettle 2. by step dehydration wasabi 1. and edible oil mixed liquor, limit edged stirs;
4. while 3. step carries out, get 15 portions of sesames or peanut, fry after raw perfume (or spice) through edible oil, take out and filter cooling, be ground into 80 order powder for subsequent use;
5., after 3. step stirs 2 ~ 3 hours, liquid D-sorbite 60 parts, lactose 25 parts, cornstarch 60 parts, 10 parts, ginger end, mashed garlic 10 parts and step 15 parts of black sesame powders 4. or peanut powder is added while stirring;
6. stir after 40 minutes by colloid mill homogeneous;
7. will obtain product sterilization at 110 DEG C to cool after 30 minutes, and adopt the filling one-tenth finished product of sealed type bottle placer, the peppery fragrant degree of finished product is applicable to women and children and uses.
Embodiment 2
The blue or green mustard of true qualities is peppery, its raw material component by weight ratio: dehydration wasabi 40 parts, salt 25 parts, yellow rice wine 12 parts, edible oil 38 parts, cornstarch 70 parts, black sesame powder or peanut powder 20 parts, 12 parts, ginger end, mashed garlic 12 parts, liquid D-sorbite 80 parts, lactose 30 parts, pure water 80 parts.
The preparation method that the blue or green mustard of these true qualities is peppery, comprises the steps:
1. the dehydration wasabi of 40 parts is crossed 60 mesh sieves, with 38 parts of edible oil premixeds, soak 3.5 hours;
2. 80 parts of water, 25 parts of salt, 12 parts of yellow rice wine are added in agitated kettle, open mixer and stir evenly;
3. add in step agitated kettle 2. by step dehydration wasabi 1. and edible oil mixed liquor, limit edged stirs;
4. while 3. step carries out, get 20 portions of sesames or peanut, fry after raw perfume (or spice) through edible oil, take out and filter cooling, be ground into 80 order powder for subsequent use;
5., after 3. step stirs 2 ~ 3 hours, liquid D-sorbite 80 parts, lactose 30 parts, cornstarch 70 parts, 12 parts, ginger end, mashed garlic 12 parts and step 20 parts of black sesame powders 4. or peanut powder is added while stirring;
6. stir after 45 minutes by colloid mill homogeneous;
7. will obtain product sterilization at 110 DEG C to cool after 30 minutes, and adopt the filling one-tenth finished product of sealed type bottle placer, the peppery fragrant degree of finished product is applicable to medium taste and uses.
Embodiment 3
The blue or green mustard of true qualities is peppery, and its raw material composition and weight portion are: dehydration wasabi 45 parts, salt 28 parts, yellow rice wine 15 parts, edible oil 40 parts, cornstarch 80 parts, black sesame powder or peanut powder 25 parts, 15 parts, ginger end, mashed garlic 15 parts, liquid D-sorbite 90 parts, lactose 40 parts, pure water 85 parts.
The preparation method that the blue or green mustard of these true qualities is peppery, comprises the steps:
1. the dehydration wasabi of 45 parts is crossed 60 mesh sieves, with 40 parts of edible oil premixeds, soak 4 hours;
2. 85 parts of water, 28 parts of salt, 15 parts of yellow rice wine are added in agitated kettle, open mixer and stir evenly;
3. add in step agitated kettle 2. by step dehydration wasabi 1. and edible oil mixed liquor, limit edged stirs;
4. while 3. step carries out, get 25 portions of sesames or peanut, fry after raw perfume (or spice) through edible oil, take out and filter cooling, be ground into 80 order powder for subsequent use;
5., after 3. step stirs 3 hours, liquid D-sorbite 90 parts, lactose 40 parts, cornstarch 80 parts, 15 parts, ginger end, mashed garlic 15 parts and step 25 parts of black sesame powders 4. or peanut powder is added while stirring;
6. stir after 50 minutes by colloid mill homogeneous;
7. will obtain product sterilization at 110 DEG C to cool after 30 minutes, and adopt the filling one-tenth finished product of sealed type bottle placer, the peppery fragrant degree of finished product is applicable to heavy taste and uses.
Claims (3)
1. the blue or green mustard of true qualities is peppery, it is characterized in that, in weight fraction, is made up of following raw material:
Dehydration wasabi: 30 ~ 45 parts, salt: 20 ~ 28 parts, yellow rice wine: 10 ~ 15 parts, edible oil: 35 ~ 40 parts, cornstarch: 60 ~ 80 parts, black sesame powder or peanut powder: 15 ~ 25 parts, ginger end: 10 ~ 15 parts, mashed garlic: 10 ~ 15 parts, liquid D-sorbite: 60 ~ 90 parts, lactose: 25 ~ 40 parts, pure water: 75 ~ 85 parts.
2. the blue or green mustard of true qualities as claimed in claim 1 is peppery, it is characterized in that, in weight fraction, is made up of following raw material:
Dehydration wasabi: 40 parts, salt: 25 parts, yellow rice wine: 12 parts, edible oil: 38 parts, cornstarch: 70 parts, black sesame powder or peanut powder: 20 parts, ginger end: 12 parts, mashed garlic: 12 parts, liquid D-sorbite: 80 parts, lactose: 30 parts, pure water: 80 parts.
3. the method that the blue or green mustard of preparation true qualities as claimed in claim 1 or 2 is peppery, comprises the steps:
1. the dehydration wasabi of 30 ~ 45 parts is crossed 60 mesh sieves, with 35 ~ 40 parts of edible oil premixeds, soak 3 ~ 4 hours;
2. 75 ~ 85 parts of water, 20 ~ 28 parts of salt, 10 ~ 15 parts of yellow rice wine are added in agitated kettle, open mixer and stir evenly;
3. add in step agitated kettle 2. by step dehydration wasabi 1. and edible oil mixed liquor, limit edged stirs;
4. while 3. step carries out, get 15 ~ 25 portions of sesames or peanut, fry after raw perfume (or spice) through edible oil, take out and filter cooling, be ground into 80 order powder for subsequent use;
5., after 3. step stirs 2 ~ 3 hours, liquid D-sorbite 60 ~ 90 parts, lactose 25 ~ 40 parts, cornstarch 60 ~ 80 parts, 10 ~ 15 parts, ginger end, mashed garlic 10 ~ 15 parts and step 15 ~ 25 parts of black sesame powders 4. or peanut powder is added while stirring;
6. stir after 40 ~ 50 minutes by colloid mill homogeneous;
7. will obtain product sterilization at 110 DEG C to cool after 30 minutes, adopt the filling one-tenth finished product of sealed type bottle placer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410513487.3A CN104256489B (en) | 2014-09-25 | 2014-09-25 | True qualities green grass or young crops mustard is peppery and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410513487.3A CN104256489B (en) | 2014-09-25 | 2014-09-25 | True qualities green grass or young crops mustard is peppery and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104256489A true CN104256489A (en) | 2015-01-07 |
| CN104256489B CN104256489B (en) | 2017-04-05 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077150A (en) * | 2015-09-01 | 2015-11-25 | 大连天力调味食品有限公司 | Horseradish and mustard sauce and manufacturing method of horseradish and mustard sauce |
| CN106387837A (en) * | 2016-09-23 | 2017-02-15 | 莫丽婷 | Sauce flavor sashimi seasoning |
| CN106616831A (en) * | 2016-09-11 | 2017-05-10 | 广东佳隆食品股份有限公司 | Irritating green mustard and production method thereof |
| CN106954831A (en) * | 2017-04-18 | 2017-07-18 | 合肥工业大学 | A kind of preparation method of blue or green mustard sesame |
| CN116686970A (en) * | 2022-09-07 | 2023-09-05 | 临沂园源食品有限公司 | Horseradish sauce processing method |
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| CN101861972A (en) * | 2010-03-03 | 2010-10-20 | 浙江正味食品有限公司 | Mustard seasoning and preparation method thereof |
| CN103027273A (en) * | 2011-10-09 | 2013-04-10 | 宫金燕 | Preparation method for special horseradish dressing |
| CN102578551A (en) * | 2012-03-29 | 2012-07-18 | 广东嘉豪食品股份有限公司 | Method for preparing mustard sauce with full-bodied flavor without additional mustard oil |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077150A (en) * | 2015-09-01 | 2015-11-25 | 大连天力调味食品有限公司 | Horseradish and mustard sauce and manufacturing method of horseradish and mustard sauce |
| CN106616831A (en) * | 2016-09-11 | 2017-05-10 | 广东佳隆食品股份有限公司 | Irritating green mustard and production method thereof |
| CN106387837A (en) * | 2016-09-23 | 2017-02-15 | 莫丽婷 | Sauce flavor sashimi seasoning |
| CN106954831A (en) * | 2017-04-18 | 2017-07-18 | 合肥工业大学 | A kind of preparation method of blue or green mustard sesame |
| CN116686970A (en) * | 2022-09-07 | 2023-09-05 | 临沂园源食品有限公司 | Horseradish sauce processing method |
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Denomination of invention: Native green mustard and its preparation method Effective date of registration: 20211201 Granted publication date: 20170405 Pledgee: Shandong Linshu Rural Commercial Bank Co., Ltd Pledgor: SHANDONG EXECUTIVE CHEF FOOD Co.,Ltd. Registration number: Y2021980013587 |