CN104256489A - Natural color green mustard and preparation method thereof - Google Patents

Natural color green mustard and preparation method thereof Download PDF

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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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China
Prior art keywords
parts
mustard
wasabi
edible oil
peppery
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Granted
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CN201410513487.3A
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CN104256489B (en
Inventor
徐勤国
焦中枢
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Shandong executive chef food Co., Ltd.
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徐勤国
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/18Mustard

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

The blue or green mustard of true qualities is peppery and preparation method thereof
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.
CN201410513487.3A 2014-09-25 2014-09-25 True qualities green grass or young crops mustard is peppery and preparation method thereof Active CN104256489B (en)

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Cited By (4)

* Cited by examiner, † Cited by third party
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

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59143562A (en) * 1983-02-05 1984-08-17 Q P Corp Mustard paste
CN101861972A (en) * 2010-03-03 2010-10-20 浙江正味食品有限公司 Mustard seasoning and preparation method thereof
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
CN103027273A (en) * 2011-10-09 2013-04-10 宫金燕 Preparation method for special horseradish dressing

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS59143562A (en) * 1983-02-05 1984-08-17 Q P Corp Mustard paste
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

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
吴淑梅等: "辣根调味酱的研制", 《中国酿造》 *
裴静: "日本青芥辣酱膏的制作技术", 《食品科技》 *

Cited By (4)

* Cited by examiner, † Cited by third party
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

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Inventor after: Xu Qinguo

Inventor after: Jiao Zhongshu

Inventor after: Song Yan

Inventor after: Xu Yang

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Inventor before: Jiao Zhongshu

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Effective date of registration: 20170302

Address after: 276700 Linshu Qingshi Road, Linyi, Shandong

Applicant after: Shandong executive chef food Co., Ltd.

Address before: 276700 Linshu City, Shandong Province Economic Development Zone, Linyi Road, No. 12

Applicant before: Xu Qinguo

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