CN1092614A - Garlic and mustard sauce - Google Patents
Garlic and mustard sauce Download PDFInfo
- Publication number
- CN1092614A CN1092614A CN93102737A CN93102737A CN1092614A CN 1092614 A CN1092614 A CN 1092614A CN 93102737 A CN93102737 A CN 93102737A CN 93102737 A CN93102737 A CN 93102737A CN 1092614 A CN1092614 A CN 1092614A
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- mustard
- garlic
- powder
- spices
- onion
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Abstract
The present invention is a kind of flavouring---garlic and mustard sauce and onion wasabi, being made up of mustard meal, garlic powder or onion powder, vinegar, salt and spices, is in order to solve the problem that undue strong impulse pungent is separated with moisture in the long term storage in the existing wasabi.Be characterized in selecting for use garlic powder or onion powder to mix, after beating the processing of bursting, under the effect of enzyme, make the fragrance that it is unique that strong impulse pungent and fragranced are composited with mustard meal; Utilize that macromolecular compound is a lewis acid in the mustard, macromolecular compound is a lewis base in garlic powder or the onion powder, produces electrostatic interaction between the two macromolecule, increases viscosity, thereby has prevented the moisture separation.The present invention is a kind of quality exquisiteness, delicious and nourishing flavouring, for new way has been opened up in the development of the new flavouring of China.
Description
The present invention is a kind of garlic and mustard sauce, belongs to food seasoning, is mainly used in the seasoning of cold dish, bean jelly, huyashi-chuuka (cold chinese-style noodles), dumpling and other food, is made up of mustard meal, garlic powder, vinegar, salt and spices etc.
Domestic use mustard has two kinds as flavouring: a kind of is mustard sauce, is to add water modulation by mustard meal to form, and because of sending out the system method not in full conformity with the biochemistry change procedure, causes the mustard flavor to owe perfume, and can not long preservation; Another kind is that mustard is processed into mustard oil with chemical method, and this product has mainly utilized the isothiocyanates in the mustard catabolite to produce strong acid, and other nutritional labeling but fails fully to use, and the oils thing is easy to become sour, also unsuitable long term storage.United States Patent (USP) 5023105(1991) reported a kind of " not containing pungent taste flavouring and technical process ", removed pungent taste with brown mustard seed wheat bran, and next anticorrosion with distilled vinegar and wine, reach long preservation.The clear 63-11665 of Japan Patent has reported a kind of " manufacture method of mustard flavouring ", is to adopt heating to destroy the excitant pungent of mustard, and adds a large amount of vinegars to solve the long term storage problem.On the method for dealing with problems, Japan Patent is more simple than United States Patent (USP), and still, the common problem that exists is that the excitant pungent is not fully utilized, and the typical local flavor that has lost mustard moisture content still can take place during with long term storage to be separated.
The objective of the invention is in order to overcome disadvantages of background technology, it is constant to design a kind of mustard local flavor, and pungent is soft, has unique perfume, and the garlic and mustard sauce that moisture content separates does not take place long term storage.
Design of the present invention is to realize above-mentioned purpose, has both utilized the excitant pungent of mustard, adopts a kind of way that produces soft excitant pungent again, and this yet there are no report in the prior art.The invention reside in and found after the fragmentation of garlic histocyte, under the effect of enzyme, produce the isothiocyanates that the isothiocyanates that has in strong fragranced and the mustard is combined into aroma type, weakened the excitant pungent of mustard, increased fragranced, made the local flavor of mustard unique more; After having found that also garlic powder and mustard meal mix, hydrolysis taking place in acid solution, viscosity is increased greatly, has avoided the moisture content separation.This is because the macromolecular compound after the hydrolysis of garlic powder is a lewis base, and the macromolecular compound after the mustard meal hydrolysis is a lewis acid, and the electrostatic interaction between the two macromolecule has increased viscosity, has prevented that the moisture content in the long term storage from separating.
The present invention is made up of mustard meal, garlic powder, vinegar, salt and spices, and (quality %) is as follows for its composition:
Mustard meal 20-27
Garlic powder 20-27
Vinegar 40-50
Salt 2-4
Spices: 4-10
Spices is combined by multiple condiment, comprises fennel, Chinese prickly ash, white pepper, monosodium glutamate, sesame and capsicum, and the mixture of its combination is as follows:
The ratio of fennel, Chinese prickly ash, white pepper and monosodium glutamate is 1: 1: 2: 6
The ratio of fennel, Chinese prickly ash, white pepper, monosodium glutamate and sesame is 1: 1: 2: 6: 10;
The ratio of fennel, Chinese prickly ash, white pepper, capsicum and monosodium glutamate is 1: 2: 2: 4: 6.
Manufacturing of the present invention: at first prepare mustard meal, the mustard seed 70-100 order that screens, cleans, dries, pulverizes, sieves is obtained mustard meal; Prepare the garlic powder again, garlic cleaning, section, deodorizing, oven dry, the 70-100 order of pulverizing, sieve are obtained the garlic powder.Mustard meal and garlic powder stir mix after, add vinegar, at room temperature stir 1-2h, carry out acid hydrolytic reaction, in mixing and kneading machine, beat routed then.Beat the purpose of bursting and be to make the histocyte of mustard meal and garlic powder to pulverize, the allicin of garlic powder produces strong fragranced under the effect of enzyme, with the Myronate Potassium of mustard meal catalyzing hydrolysis through enzyme, the a large amount of isothiocyanates that produce are combined into the isothiocyanates of aroma type, produce unique fragrance.Process 30min adds salt after beating and bursting, and 20min bursts in the continuation arena.After beat bursting with salt, make complex become the pastel of thickness, add spices at last and beat the 10min that bursts again, keep 20-40min to carry out the low temperature pasteurization at 60-65 ℃, be cooled to 25 ℃, keep 1h, just obtain the quality exquisiteness, the garlic and mustard sauce that pungent is soft, fragrance is unique.
In order to allocate color of the present invention, can increase a spot of natural colouring matter such as turmeric, riboflavin, capsanthin etc.
Best composition of the present invention (quality %) is as follows:
Mustard meal 23
Garlic powder 21
Vinegar 47
Salt 2
Spices 7
The ratio of fennel, Chinese prickly ash, white pepper and monosodium glutamate is 1: 1: 2: 6
The present invention is garlic and mustard sauce series of products-onion wasabi.Replace the garlic powder with onion powder, onion powder has the characteristic of garlic powder, soft excitant pungent and thickening power, and (quality %) is as follows for its composition
Mustard meal 20-26
Onion powder 20-26
Vinegar 40-45
Salt 2-3
Spices: 5-9
The ratio of fennel, Chinese prickly ash, white pepper and monosodium glutamate is 1: 1: 2: 6
Best composition of the present invention (quality %) is as follows:
Mustard meal 21
Onion powder 26
Vinegar 44.5
Salt 2.5
Spices: 6
The ratio of fennel, Chinese prickly ash, white pepper and monosodium glutamate is 1: 1: 2: 6
Advantage of the present invention is as follows:
1, quality exquisiteness, pungent is soft and have unique fragrance.
2, storage was never degenerated more than 2 years, and moisture content does not separate.
3, viscosity is suitable, and rheological characteristic is good, is fit to the various containers of can.
Embodiment:
1, implement according to following best form (quality %):
Mustard meal 23
Garlic powder 21
Vinegar 47
Salt 2
Spices 7
The ratio of fennel, Chinese prickly ash, white pepper and monosodium glutamate is 1: 1: 2: 6
At first prepare mustard meal, 10Kg mustard seed after screening, clean, dry, pulverize, sieve the 70-100 order, is obtained mustard meal 7Kg; Prepare the garlic powder again, behind the cleaning of 20Kg garlic, section, deodorizing, oven dry, the 70-100 order of pulverizing, sieve, obtain garlic powder 7Kg, barrelling is standby.
Take by weighing mustard meal 2.3Kg and garlic powder 2.1Kg pours the enamel reactor that agitator is housed into; after stirring 10min reaches even mixing; the vinegar that adds 4.7Kg acidity 4%; at room temperature stir change over to behind the 1.5h beat in the mixing and kneading machine routed; the rotating speed of bar is 70-80 rev/min; beat the back of bursting through 30min and add salt 0.2Kg; continue to beat the 20min that bursts; add wherein fennel 0.07Kg of spices 0.7Kg(again; Chinese prickly ash 0.07Kg; white pepper 0.14Kg and monosodium glutamate 0.42Kg), again behind the routed 10min in arena, behind 63 ℃ of maintenance 30min; be cooled to 25 ℃; keep 1h again, just obtain the quality exquisiteness; pungent is soft, has the product of unique perfume.Can deposit two and half and never degenerate, moisture content not take place separate.
2, implement according to following composition (quality %)
Mustard meal 26
Garlic powder 20
Vinegar 42
Salt 3
Spices: 9
The ratio of fennel, Chinese prickly ash, white pepper, monosodium glutamate and sesame is 1: 1: 2: 6: 10
The present invention is a kind of garlic and mustard sauce with sesame fragrance, and its manufacture method is with reference to embodiment 1.
3, implement according to following composition (quality %):
Mustard meal 21.5
Garlic powder 25
Vinegar 45
Salt 3.5
Spices: 5
The ratio of fennel, Chinese prickly ash, white pepper, capsicum and monosodium glutamate is 1: 2: 2: 4: 6
The present invention is a kind of garlic and mustard sauce with spicy fragrance, and its manufacture method is with reference to embodiment 1.
4, implement according to following best form (quality %):
Mustard meal 21
Onion powder 26
Vinegar 44.5
Salt 2.5
Spices: 6
The ratio of fennel, Chinese prickly ash, white pepper and monosodium glutamate is 1: 1: 2: 6
The present invention is a kind of onion wasabi, and its manufacture method is with reference to embodiment 1.
5, implement according to following composition (quality %):
Mustard meal 25
Onion powder 22
Vinegar 42
Salt 3
Spices 8
The ratio of fennel, Chinese prickly ash, white pepper and monosodium glutamate is 1: 1: 2: 6 the present invention are another kind of onion wasabis, and its manufacture method is with reference to embodiment 1.
Claims (4)
1, a kind of garlic and mustard sauce is made up of mustard meal, vinegar, salt and spices, it is characterized in that adding the garlic powder, and compound with mustard meal is one, and (quality %) is as follows for its composition:
Mustard meal 20-27
Garlic powder 20-27
Vinegar 40-50
Salt 2-4
Spices: 4-10
The ratio of fennel, Chinese prickly ash, white pepper and monosodium glutamate is 1: 1: 2 in the spices: 6; Or the ratio of fennel, Chinese prickly ash, white pepper, monosodium glutamate and sesame is 1: 1: 2: 6: 10; Or the ratio of fennel, Chinese prickly ash, white pepper, capsicum and monosodium glutamate is 1: 2: 2: 4: 6.
2,, it is characterized in that best composition (quality %) is as follows according to the garlic and mustard sauce of claim 1:
Mustard meal 23
Garlic powder 21
Vinegar 47
Salt 2
Spices: 7
The ratio of fennel, Chinese prickly ash, white pepper and monosodium glutamate is 1: 1: 2: 6
3, a kind of onion wasabi is made up of mustard meal, vinegar, salt and spices, and it is characterized in that adding onion powder and mustard meal compound is one, and (quality %) is as follows for its composition:
Mustard meal 20-26
Onion powder 20-26
Vinegar 40-45
Salt 2-3
Spices: 5-9
The ratio of fennel, Chinese prickly ash, white pepper and monosodium glutamate is 1: 1: 2: 6
4,, it is characterized in that best composition (quality %) is as follows according to the onion wasabi of claim 3:
Mustard meal 21
Onion powder 26
Vinegar 44.5
Salt 2.5
Spices 6
The ratio of fennel, Chinese prickly ash, white pepper and monosodium glutamate is 1: 1: 2: 6
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93102737A CN1092614A (en) | 1993-03-18 | 1993-03-18 | Garlic and mustard sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93102737A CN1092614A (en) | 1993-03-18 | 1993-03-18 | Garlic and mustard sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1092614A true CN1092614A (en) | 1994-09-28 |
Family
ID=4984255
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN93102737A Pending CN1092614A (en) | 1993-03-18 | 1993-03-18 | Garlic and mustard sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1092614A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101700114B (en) * | 2009-11-17 | 2012-05-09 | 宁波大学 | Seafood mustard sauce |
| CN101564148B (en) * | 2009-06-05 | 2012-07-11 | 齐勇智 | Mustard sesame oil Chinese salad dressing and preparation method thereof |
| CN103919196A (en) * | 2013-11-18 | 2014-07-16 | 苏州厦都贸易有限公司 | Mustard sauce and its preparation method |
| CN103932150A (en) * | 2013-11-18 | 2014-07-23 | 苏州厦都贸易有限公司 | Mustard sauce and preparation method thereof |
| CN104026558A (en) * | 2014-05-19 | 2014-09-10 | 何群 | Egg mustard sauce and preparation method thereof |
| CN105231413A (en) * | 2015-10-10 | 2016-01-13 | 江南大学 | Gentle type yellow mustard sauce easy to smear and preparation method thereof |
| US11787732B2 (en) | 2015-05-13 | 2023-10-17 | Electric Glass Fiber America, LLC | Use of MGO, ZNO, and rare earth oxides for making improved low dielectric fibers with improved low thermal expansion coefficient for high boron aluminosilicate compositions |
-
1993
- 1993-03-18 CN CN93102737A patent/CN1092614A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101564148B (en) * | 2009-06-05 | 2012-07-11 | 齐勇智 | Mustard sesame oil Chinese salad dressing and preparation method thereof |
| CN101700114B (en) * | 2009-11-17 | 2012-05-09 | 宁波大学 | Seafood mustard sauce |
| CN103919196A (en) * | 2013-11-18 | 2014-07-16 | 苏州厦都贸易有限公司 | Mustard sauce and its preparation method |
| CN103932150A (en) * | 2013-11-18 | 2014-07-23 | 苏州厦都贸易有限公司 | Mustard sauce and preparation method thereof |
| CN104026558A (en) * | 2014-05-19 | 2014-09-10 | 何群 | Egg mustard sauce and preparation method thereof |
| US11787732B2 (en) | 2015-05-13 | 2023-10-17 | Electric Glass Fiber America, LLC | Use of MGO, ZNO, and rare earth oxides for making improved low dielectric fibers with improved low thermal expansion coefficient for high boron aluminosilicate compositions |
| CN105231413A (en) * | 2015-10-10 | 2016-01-13 | 江南大学 | Gentle type yellow mustard sauce easy to smear and preparation method thereof |
| CN105231413B (en) * | 2015-10-10 | 2017-11-28 | 江南大学 | A kind of soft type Huang wasabi easy to apply and preparation method thereof |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |