CN105077148A - Wasabi sauce prepared by combining horseradish and cochlearia and manufacturing method of wasabi source - Google Patents
Wasabi sauce prepared by combining horseradish and cochlearia and manufacturing method of wasabi source Download PDFInfo
- Publication number
- CN105077148A CN105077148A CN201510550299.2A CN201510550299A CN105077148A CN 105077148 A CN105077148 A CN 105077148A CN 201510550299 A CN201510550299 A CN 201510550299A CN 105077148 A CN105077148 A CN 105077148A
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- China
- Prior art keywords
- horseradish
- percent
- wasabi
- ground
- cochlearia
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- 240000003291 Armoracia rusticana Species 0.000 title claims abstract description 63
- 235000011330 Armoracia rusticana Nutrition 0.000 title claims abstract description 63
- 235000015067 sauces Nutrition 0.000 title claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 title abstract description 5
- 244000195452 Wasabia japonica Species 0.000 title abstract 5
- 235000000760 Wasabia japonica Nutrition 0.000 title abstract 5
- 241000396583 Cochlearia Species 0.000 title abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 6
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 6
- 239000003549 soybean oil Substances 0.000 claims abstract description 6
- 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 10
- 235000003351 Brassica cretica Nutrition 0.000 claims description 6
- 235000003343 Brassica rupestris Nutrition 0.000 claims description 6
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims description 6
- 235000010460 mustard Nutrition 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 4
- 244000056139 Brassica cretica Species 0.000 claims 2
- 239000000203 mixture Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 6
- 239000004615 ingredient Substances 0.000 abstract description 2
- SGHZXLIDFTYFHQ-UHFFFAOYSA-L Brilliant Blue Chemical compound [Na+].[Na+].C=1C=C(C(=C2C=CC(C=C2)=[N+](CC)CC=2C=C(C=CC=2)S([O-])(=O)=O)C=2C(=CC=CC=2)S([O-])(=O)=O)C=CC=1N(CC)CC1=CC=CC(S([O-])(=O)=O)=C1 SGHZXLIDFTYFHQ-UHFFFAOYSA-L 0.000 abstract 1
- 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
- 239000000600 sorbitol Substances 0.000 abstract 1
- 239000006071 cream Substances 0.000 description 9
- 241000219198 Brassica Species 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 206010013911 Dysgeusia Diseases 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000004080 punching Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 240000007175 Datura inoxia Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000013348 organic food Nutrition 0.000 description 1
- 230000035790 physiological processes and functions Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000012372 quality testing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 238000004659 sterilization and disinfection Methods 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
- 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
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses wasabi sauce prepared by combining horseradish and cochlearia and a manufacturing method of the wasabi source, and belongs to the technical field of food processing. The wasabi sauce prepared by combining the horseradish and the cochlearia comprises the following ingredients in percentage by weight: 29.989 percent to 39.989 percent of horseradish, 28 percent to 38 percent of cochlearia, 5 percent of sorbitol, 23 percent of water, 2 percent of salt, 2 percent of soybean oil, 0.01 percent of lemon yellow and 0.001 percent of brilliant blue.
Description
Technical field
The present invention relates to blue or green mustard that a kind of horseradish is combined with horseradish peppery and preparation method thereof, belong to food processing technology field.
Background technology
The indispensable flavoring eating seafood, sushi etc. raw is not only by horseradish cream, is also widely used in other field of food now, has sterilizing, orectic effect.Current horseradish cream produce mainly by horseradish after being ground into powder, add water the product be in harmonious proportion of preparing burden with other, but this horseradish cream nutritional labeling is single, and emphasize merely the peppery punching of mouthfeel, aftertaste sense is poor, can not give prominence to the deliciousness of food materials.
Horseradish is a kind of famous and precious condiment vegetable, with horseradish homology crucifer, having the physiological function of the same with horseradish peppery blurt out sense and sterilization, is the primary raw material processing pungent flavoring, and protein, reduced sugar content higher, fat content is relatively low, crude fibre, calcium content comparatively horn of plenty, has higher nutritive value, and the horseradish essentialspecies of Yunnan Province of China Lijiang Prefecture is implanted in snow mountain region, without harmful pollution, it is natural green organic food.But because horseradish requires comparatively strict to storage requirement, preservation for a long time below-24 DEG C, must can keep best color and luster and mouthfeel, so face certain difficulty in processing with popularization, makes its output, application scale is all less than horseradish.China is vast in territory, and ecological condition is various, has the advantageous advantage of development horseradish plantation industry, if energy work in-process overcomes the harsh conditions of horseradish storage, make horseradish obtain abundant utilization, more people can not only be made to enjoy the delicious food of horseradish, more can promote the development of China's horseradish industry.
Summary of the invention
In order to realize above-mentioned object, the invention provides the blue or green mustard that a kind of horseradish is combined with horseradish peppery.
The technical scheme that the present invention takes is as follows,
Horseradish 29.989%-39.989%,
Horseradish 28%-38%,
D-sorbite 5%;
Water 23%,
Salt 2%,
Soybean oil 2%,
Lemon yellow 0.01%,
Light blue 0.001%.
The peppery preparation method of blue or green mustard that horseradish is combined with horseradish, comprises the steps,
The first step, stored refrigerated after the fresh horseradish of predetermined weight proportioning is ground to form sauce,
Second step, under normal temperature, is ground into powder by the horseradish rhizome of predetermined weight proportioning drying, get and a certain amount ofly add in mixer, continue to add the water of said ratio, ground horseradish sauce, D-sorbite, be uniformly mixed, be filled in plastic tube or bag with bottle placer, sealing is preserved.
Beneficial effect of the present invention: not only overcome the restriction of horseradish to storage requirement, can preserve by normal temperature, to improve in the peppery punching of horseradish cream with soft mouthfeel simultaneously, add the aftertaste of horseradish cream, more enriched the nutritional labeling of horseradish cream.
Detailed description of the invention
Embodiment 1:
The formula following (% by weight) of horseradish cream:
Horseradish 39.989%,
Horseradish 28%,
D-sorbite 5%;
Water 23%,
Salt 2%,
Soybean oil 2%,
Lemon yellow 0.01%,
Light blue 0.001%.
The manufacture craft of above-mentioned formula is as follows: fresh horseradish is stored refrigerated after grinding to form sauce, under normal temperature, the horseradish rhizome of drying is ground into powder, get and a certain amount ofly add in mixer, continue to add the water of said ratio, ground horseradish sauce, D-sorbite, be uniformly mixed, be filled in plastic tube or bag with bottle placer, sealing is preserved.
Embodiment 2:
The formula following (% by weight) of horseradish cream:
Horseradish 29.989%,
Horseradish 38%,
D-sorbite 5%;
Water 23%,
Salt 2%,
Soybean oil 2%
Lemon yellow 0.01%,
Light blue 0.001%.
The manufacture craft of above-mentioned formula is as follows: fresh horseradish is stored refrigerated after grinding to form sauce, under normal temperature, the horseradish rhizome of drying is ground into powder, get and a certain amount ofly add in mixer, continue to add the water of said ratio, ground horseradish sauce, D-sorbite, be uniformly mixed, be filled in plastic tube or bag with bottle placer, sealing is preserved.
Embodiment 3:
The formula following (% by weight) of horseradish cream:
Horseradish 36.989%,
Horseradish 31%,
D-sorbite 5%;
Water 23%,
Salt 2%,
Soybean oil 2%
Lemon yellow 0.01%,
Light blue 0.001%.
The manufacture craft of above-mentioned formula is as follows: fresh horseradish is stored refrigerated after grinding to form sauce, under normal temperature, the horseradish rhizome of drying is ground into powder, get and a certain amount ofly add in mixer, continue to add the water of said ratio, ground horseradish sauce, D-sorbite, be uniformly mixed, be filled in plastic tube or bag with bottle placer, sealing is preserved.
Table 1 and table 2 show each ingredient technology index of the present invention, show indices and reach state food regulation.
Table 1 quality testing data
| Embodiment 1 | Embodiment 2 | Embodiment 3 | |
| Salinity | 2% | 2% | 2% |
| Moisture | 23% | 23% | 23% |
| Total plate count | 200cfu/g | 300cfu/g | 300cfu/g |
| Escherichia coli | ≤3.0MPN/g | ≤3.0MPN/g | ≤3.0MPN/g |
Table 2 component content data
The above; be only and invent preferably detailed description of the invention; but protection scope of the present invention is not limited thereto; anyly be familiar with those skilled in the art in the technical scope that the present invention discloses; be equal to according to technical scheme of the present invention and inventive concept thereof and replace or change, all should be encompassed within protection scope of the present invention.
Claims (2)
1. the blue or green mustard that is combined with horseradish of a horseradish is peppery, it is characterized in that: the weight ratio of each composition is as follows:
Horseradish 29.989%-39.989%,
Horseradish 28%-38%,
D-sorbite 5%;
Water 23%,
Salt 2%,
Soybean oil 2%,
Lemon yellow 0.01%,
Light blue 0.001%.
2. the peppery preparation method of blue or green mustard that is combined with horseradish of a kind of horseradish according to claim 1, is characterized in that: comprise the steps,
The first step, stored refrigerated after the fresh horseradish of predetermined weight proportioning is ground to form sauce,
Second step, under normal temperature, is ground into powder by the horseradish rhizome of predetermined weight proportioning drying, get and a certain amount ofly add in mixer, continue to add the water of said ratio, ground horseradish sauce, D-sorbite, be uniformly mixed, be filled in plastic tube or bag with bottle placer, sealing is preserved.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510550299.2A CN105077148A (en) | 2015-09-01 | 2015-09-01 | Wasabi sauce prepared by combining horseradish and cochlearia and manufacturing method of wasabi source |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510550299.2A CN105077148A (en) | 2015-09-01 | 2015-09-01 | Wasabi sauce prepared by combining horseradish and cochlearia and manufacturing method of wasabi source |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105077148A true CN105077148A (en) | 2015-11-25 |
Family
ID=54559202
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510550299.2A Pending CN105077148A (en) | 2015-09-01 | 2015-09-01 | Wasabi sauce prepared by combining horseradish and cochlearia and manufacturing method of wasabi source |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105077148A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN107319498A (en) * | 2017-07-27 | 2017-11-07 | 广州奥川餐饮企业管理有限公司 | Mustard thick chilli sauce applied to flame sushi and preparation method thereof |
| CN108175071A (en) * | 2018-02-26 | 2018-06-19 | 珠海天禾食品有限公司 | A kind of fresh mustard is peppery and preparation method thereof |
| CN109259176A (en) * | 2018-11-28 | 2019-01-25 | 金葵食品科技（大连）股份有限公司 | A kind of oriental cherry flavor blueness mustard is peppery and its production technology |
| CN109938326A (en) * | 2019-04-01 | 2019-06-28 | 云南山葵生物科技有限公司 | The production method of horseradish sauce |
| CN115669903A (en) * | 2022-10-11 | 2023-02-03 | 大连和浦食品有限公司 | Wasabi containing horseradish granules and preparation method thereof |
| CN115769885A (en) * | 2022-11-22 | 2023-03-10 | 珠海天禾食品有限公司 | Mustard sauce with high allyl isothiocyanate content and preparation method thereof |
| 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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| JP2006101722A (en) * | 2004-10-01 | 2006-04-20 | Kinjirushi Kk | Method for detecting pungent taste raw material in processed food |
| JP2008092863A (en) * | 2006-10-12 | 2008-04-24 | Plus Four:Kk | Method for producing dried japanese horseradish |
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2015
- 2015-09-01 CN CN201510550299.2A patent/CN105077148A/en active Pending
Patent Citations (5)
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN107319498A (en) * | 2017-07-27 | 2017-11-07 | 广州奥川餐饮企业管理有限公司 | Mustard thick chilli sauce applied to flame sushi and preparation method thereof |
| CN108175071A (en) * | 2018-02-26 | 2018-06-19 | 珠海天禾食品有限公司 | A kind of fresh mustard is peppery and preparation method thereof |
| CN109259176A (en) * | 2018-11-28 | 2019-01-25 | 金葵食品科技（大连）股份有限公司 | A kind of oriental cherry flavor blueness mustard is peppery and its production technology |
| CN109938326A (en) * | 2019-04-01 | 2019-06-28 | 云南山葵生物科技有限公司 | The production method of horseradish sauce |
| CN116686970A (en) * | 2022-09-07 | 2023-09-05 | 临沂园源食品有限公司 | Horseradish sauce processing method |
| CN115669903A (en) * | 2022-10-11 | 2023-02-03 | 大连和浦食品有限公司 | Wasabi containing horseradish granules and preparation method thereof |
| CN115769885A (en) * | 2022-11-22 | 2023-03-10 | 珠海天禾食品有限公司 | Mustard sauce with high allyl isothiocyanate content and preparation method thereof |
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| PB01 | Publication | ||
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20151125 |