CN109938326A - The production method of horseradish sauce - Google Patents
The production method of horseradish sauce Download PDFInfo
- Publication number
- CN109938326A CN109938326A CN201910258816.7A CN201910258816A CN109938326A CN 109938326 A CN109938326 A CN 109938326A CN 201910258816 A CN201910258816 A CN 201910258816A CN 109938326 A CN109938326 A CN 109938326A
- Authority
- CN
- China
- Prior art keywords
- horseradish
- sauce
- powder
- additive
- vegetable oil
- 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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of horseradish sauce, raw material includes: including following materials in percentage by mass: horseradish powder 85-89%, vegetable oil 0.4-0.5%, salt 4-5%, sugar 4-5%, additive 0.7-0.9%.It is preferable that the present invention realizes the horseradish sauce quality that raw material is mixed with, pure taste and the preferable horseradish sauce of color.
Description
Technical field
The present invention relates to horseradish sauce technical fields, and in particular to the production method of horseradish sauce.
Background technique
Horseradish, Cruciferae, Sisymbrieae, green onion mustard subtribe, Eutrema, herbaceos perennial, are that one kind is grown on
Rare pungent fragrant plants and vegetables under 1300 ~ 2500 meters of high and cold mountain area woods yin of height above sea level.The title of horseradish is recorded in middle traditional Chinese medicines food history
More: scurvy grass, Chinese mallow, malva leaf, laxation dish, begs dish, hollyhock, high mallow, ambrette, Zhongkui, Eranthis pinnatifida etc. at snowflake dish.Horseradish
It is a kind of special edible health plant found in the world today, is extremely precious seasoned food in the international market,
It is expensive, the market demand is very big.Since horseradish growth conditions is special, the place of suitable growth plantation is limited, present world city
Horseradish product on field is extremely rare.Horseradish is not only in good taste, there is nutritional ingredient abundant, also contains immunoregulation effect and resists
The multiple pharmacological effects such as bacterium, anticancer, anti-oxidant.The similar pungent class flavouring of perfume also there are two types of, first is that manufacture mustard mustard vegetable
Dish, second is that manufacturing the peppery horseradish of green mustard.
Summary of the invention
The purpose of the present invention is to provide the production method of horseradish sauce, realize horseradish sauce quality that raw material is mixed with compared with
It is good, pure taste and the preferable horseradish sauce of color.
In order to solve the above technical problems, the invention adopts the following technical scheme:
Horseradish sauce, raw material include: including following materials in percentage by mass: horseradish powder 85-89%, vegetable oil 0.4-0.5%, salt 4-
5%, sugar 4-5%, additive 0.7-0.9%.
Further；The vegetable oil is oleum sojae.
Further；The additive be citric acid, lemon yellow, it is light green it is heavy in any one.
Further；The following steps are included:
(1) it extracts: horseradish being put into automatic extraction instrument, selects different sulphur hydracid allyl ester as extractant, different sulphur hydracid allyl
Ester content 1%, and 1% is mass percent of the different sulphur hydracid allyl ester in horseradish, extracts the effective ingredient of horseradish；
(2) play sauce: horseradish extracted is put in high speed disintegrator, closed, play sauce in 10 ° of temperature or less environment, beats the sauce time
For 4-5s；
(3) powder is beaten: raw material after the playing sauce dry 8-9h at 45 ° -70 °, by high speed disintegrator, powder under room temperature, dry environment
Broken, the revolving speed of high speed disintegrator is 33000-35000r/min, grinding time 18-22s;
(4) it mixes: vegetable oil, salt, sugar, additive is mixed in proportion to get product is arrived with horseradish powder.
Further；The horseradish needs first to carry out sorting, cleaning, and detection agriculture is residual.
Further；It is described to break material after sauce and reach particulate matter within 2mm.
Compared with prior art, the beneficial effects of the present invention are:
1, the horseradish sauce quality that selection is mixed with according to horseradish powder, vegetable oil, salt, additive in the present invention is preferable, and taste is pure
Just and the preferable horseradish sauce of color.
2, vegetable oil selects oleum sojae, more preferable conducive to the standby mouthfeel of horseradish sauced.
Specific embodiment
Below in conjunction with the embodiment of the present invention, technical scheme in the embodiment of the invention is clearly and completely described,
Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based in the present invention
Embodiment, every other embodiment obtained by those of ordinary skill in the art without making creative efforts, all
Belong to the scope of protection of the invention.
Embodiment 1:
Horseradish sauce, raw material include: including following materials in percentage by mass: horseradish powder 88.8%, vegetable oil 0.5%, salt 5%, sugar 5%,
Additive 0.7%；The horseradish sauce quality being mixed with according to horseradish powder, vegetable oil, salt, additive is preferable, pure taste and color
Preferable horseradish sauce.
Embodiment 2:
On the basis of embodiment 1, raw material includes: including following materials in percentage by mass: horseradish powder 88.6%, vegetable oil 0.5%,
Salt 4.5%, sugared 4.5%, additive 0.9%；The horseradish sauce quality being mixed with according to horseradish powder, vegetable oil, salt, additive is preferable,
Pure taste and the preferable horseradish sauce of color.
Embodiment 3:
On the basis of embodiment 1-2, raw material includes: including following materials in percentage by mass: horseradish powder 88.1%, vegetable oil
0.5%, salt 4.8%, sugared 4.8%, additive 0.8%；The horseradish sauce quality being mixed with according to horseradish powder, vegetable oil, salt, additive
Preferably, pure taste and the preferable horseradish sauce of color.
Embodiment 4:
On the basis of embodiment 1-3, vegetable oil is oleum sojae；Vegetable oil selects oleum sojae, conducive to the standby mouthfeel of horseradish sauced
More preferably.
Embodiment 5:
On the basis of examples 1 to 4, additive be citric acid, lemon yellow, it is light green it is heavy in any one；Additive is lemon
It is acid, lemon yellow, light green one of heavy, it is preferable convenient for the horseradish sauce quality of preparation.
Embodiment 6:
On the basis of embodiment 1-5, comprising the following steps:
(1) it extracts: horseradish being put into automatic extraction instrument, selects different sulphur hydracid allyl ester as extractant, different sulphur hydracid allyl
Ester content 1%, and 1% is mass percent of the different sulphur hydracid allyl ester in horseradish, extracts the effective ingredient of horseradish；
(2) play sauce: horseradish extracted is put in high speed disintegrator, closed, play sauce in 10 ° of temperature or less environment, beats the sauce time
For 4-5s；
(3) beat powder: the raw material after playing sauce is dried 8h at 45 ° and is crushed under room temperature, dry environment by high speed disintegrator, high speed
The revolving speed of pulverizer is 33000r/min, grinding time 18s;
(4) it mixes: vegetable oil, salt, sugar, additive is mixed in proportion to get product is arrived with horseradish powder；Horseradish sauce passes through
Extraction plays sauce, beats powder horseradish powder is prepared, and horseradish powder adds vegetable oil, salt, sugar, additive and is proportionally mixed
It is preferable that horseradish sauce quality is made, pure taste and the preferable horseradish sauce of color.
Embodiment 7:
On the basis of embodiment 1-6, comprising the following steps:
(1) it extracts: horseradish being put into automatic extraction instrument, selects different sulphur hydracid allyl ester as extractant, different sulphur hydracid allyl
Ester content 1%, and 1% is mass percent of the different sulphur hydracid allyl ester in horseradish, extracts the effective ingredient of horseradish；
(2) play sauce: horseradish extracted is put in high speed disintegrator, closed, play sauce in 10 ° of temperature or less environment, beats the sauce time
For 4-5s；
(3) beat powder: the raw material after playing sauce is dried 9h at 70 ° and is crushed under room temperature, dry environment by high speed disintegrator, high speed
The revolving speed of pulverizer is 35000r/min, grinding time 22s;
(4) it mixes: vegetable oil, salt, sugar, additive is mixed in proportion to get product is arrived with horseradish powder；Horseradish sauce passes through
Extraction plays sauce, beats powder horseradish powder is prepared, and horseradish powder adds vegetable oil, salt, sugar, additive and is proportionally mixed
It is preferable that horseradish sauce quality is made, pure taste and the preferable horseradish sauce of color.
Embodiment 8:
On the basis of embodiment 1-7, comprising the following steps:
(1) it extracts: horseradish being put into automatic extraction instrument, selects different sulphur hydracid allyl ester as extractant, different sulphur hydracid allyl
Ester content 1%, and 1% is mass percent of the different sulphur hydracid allyl ester in horseradish, extracts the effective ingredient of horseradish；
(2) play sauce: horseradish extracted is put in high speed disintegrator, closed, play sauce in 10 ° of temperature or less environment, beats the sauce time
For 4-5s；
(3) beat powder: the raw material after playing sauce is dried 8.5h at 57.5 ° and is crushed under room temperature, dry environment by high speed disintegrator,
The revolving speed of high speed disintegrator is 34000r/min, grinding time 20s;
(4) it mixes: vegetable oil, salt, sugar, additive is mixed in proportion to get product is arrived with horseradish powder；Horseradish sauce passes through
Extraction plays sauce, beats powder horseradish powder is prepared, and horseradish powder adds vegetable oil, salt, sugar, additive and is proportionally mixed
It is preferable that horseradish sauce quality is made, pure taste and the preferable horseradish sauce of color.
Embodiment 9:
On the basis of embodiment 1-8, horseradish needs first to carry out sorting, cleaning, and detection agriculture is residual；The pretreatment of horseradish is conducive to be made
Horseradish sauce it is high-quality.
Embodiment 10:
On the basis of embodiment 1-9, breaks material after sauce and reach particulate matter within 2mm；The material for playing sauce reaches after 2mm is convenient for
The latter operations such as powder are beaten in face.
Although reference be made herein to invention has been described for multiple explanatory embodiments of the invention, however, it is to be understood that
Those skilled in the art can be designed that a lot of other modification and implementations, these modifications and implementations will fall in this Shen
It please be within disclosed scope and spirit.It more specifically, within the scope of the present disclosure and claims, can be to master
The building block and/or layout for inscribing composite configuration carry out a variety of variations and modifications.In addition to what is carried out to building block and/or layout
Outside modification and improvement, to those skilled in the art, other purposes also be will be apparent.
Claims (6)
1. a kind of horseradish sauce, it is characterised in that: the following materials in percentage by mass of raw material: horseradish powder 85-89%, vegetable oil 0.4-
0.5%, salt 4-5%, sugar 4-5%, additive 0.7-0.9%.
2. horseradish sauce according to claim 1, it is characterised in that: the vegetable oil is oleum sojae.
3. horseradish sauce according to claim 1, it is characterised in that: the additive be citric acid, lemon yellow, it is light green it is heavy in
Any one.
4. the production method of horseradish sauce according to claim 1, it is characterised in that: the following steps are included:
(1) it extracts: horseradish being put into automatic extraction instrument, selects different sulphur hydracid allyl ester as extractant, different sulphur hydracid allyl
Ester content 1%, and 1% is mass percent of the different sulphur hydracid allyl ester in horseradish, extracts the effective ingredient of horseradish；
(2) play sauce: horseradish extracted is put in high speed disintegrator, closed, play sauce in 10 ° of temperature or less environment, beats the sauce time
For 4-5s；
(3) powder is beaten: raw material after the playing sauce dry 8-9h at 45 ° -70 °, by high speed disintegrator, powder under room temperature, dry environment
Broken, the revolving speed of high speed disintegrator is 33000-35000r/min, grinding time 18-22s;
(4) it mixes: vegetable oil, salt, sugar, additive is mixed in proportion to get product is arrived with horseradish powder.
5. the production method of horseradish sauce according to claim 4, it is characterised in that: the horseradish needs first to carry out sorting,
Cleaning, detection agriculture are residual.
6. the production method of horseradish sauce according to claim 4, it is characterised in that: it is described beat material after sauce reach 2mm with
Interior particulate matter.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910258816.7A CN109938326A (en) | 2019-04-01 | 2019-04-01 | The production method of horseradish sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910258816.7A CN109938326A (en) | 2019-04-01 | 2019-04-01 | The production method of horseradish sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109938326A true CN109938326A (en) | 2019-06-28 |
Family
ID=67013397
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910258816.7A Pending CN109938326A (en) | 2019-04-01 | 2019-04-01 | The production method of horseradish sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109938326A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116326761A (en) * | 2023-04-25 | 2023-06-27 | 云南山葵生物科技有限公司 | Horseradish sauce and preparation process thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105054038A (en) * | 2015-09-01 | 2015-11-18 | 大连天力调味食品有限公司 | Green wasabi combining marennin of horseradish leafstalks and cochlearia and making method of green wasabi |
| CN105077148A (en) * | 2015-09-01 | 2015-11-25 | 大连天力调味食品有限公司 | Wasabi sauce prepared by combining horseradish and cochlearia and manufacturing method of wasabi source |
| CN105231411A (en) * | 2015-09-01 | 2016-01-13 | 大连天力调味食品有限公司 | Wasabi or horseradish sauce capable of keeping fresh at normal atmospheric temperature and making method of wasabi or horseradish sauce |
| CN106235293A (en) * | 2016-08-18 | 2016-12-21 | 云南俊庆康生物工程有限公司 | A kind of Wasabia japonic (Euterma Wasabi) barbecue sauce and preparation method thereof |
-
2019
- 2019-04-01 CN CN201910258816.7A patent/CN109938326A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105054038A (en) * | 2015-09-01 | 2015-11-18 | 大连天力调味食品有限公司 | Green wasabi combining marennin of horseradish leafstalks and cochlearia and making method of green wasabi |
| CN105077148A (en) * | 2015-09-01 | 2015-11-25 | 大连天力调味食品有限公司 | Wasabi sauce prepared by combining horseradish and cochlearia and manufacturing method of wasabi source |
| CN105231411A (en) * | 2015-09-01 | 2016-01-13 | 大连天力调味食品有限公司 | Wasabi or horseradish sauce capable of keeping fresh at normal atmospheric temperature and making method of wasabi or horseradish sauce |
| CN106235293A (en) * | 2016-08-18 | 2016-12-21 | 云南俊庆康生物工程有限公司 | A kind of Wasabia japonic (Euterma Wasabi) barbecue sauce and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 胡尚勤，等: "山葵中异硫氰酸酯的提取及其对流感病毒的作用", 《河南师范大学学报(自然科学版)》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116326761A (en) * | 2023-04-25 | 2023-06-27 | 云南山葵生物科技有限公司 | Horseradish sauce and preparation process thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1907121A (en) | Zanthoxylum oil production process | |
| Ananthan et al. | Assessment of nutrient composition and capsaicinoid content of some red chilies | |
| CN104911058B (en) | A kind of sweet wine of "Hami" melon and preparation method thereof | |
| CN104473088A (en) | Production process for cerasus humilis fruit extracting and cerasus humilis fruit preparation | |
| CN109938326A (en) | The production method of horseradish sauce | |
| KR100328612B1 (en) | Persimmon kochujang and process for preparation thereof | |
| CN1044077C (en) | Technique for prepn. of super fine tea powder | |
| CN105054038A (en) | Green wasabi combining marennin of horseradish leafstalks and cochlearia and making method of green wasabi | |
| CN108094986A (en) | A kind of preparation method of low-sugar jam | |
| CN113287670A (en) | Method for keeping effective components of green kumquats and preparation method of green kumquat lemon tea | |
| CN103478804A (en) | Kiwi fruit and passion flower composite fruit juice beverage and preparation method thereof | |
| CN103168888B (en) | Persimmon tea | |
| Theba et al. | Utilization of beetroot pomace for food fortification | |
| CN107183633B (en) | Processing technology of pineapple jam with unique flavor | |
| CN105231200A (en) | Mulberry juice and preparation method of the mulberry juice | |
| CN1064521C (en) | Sweet potato foodstuff | |
| CN110915975A (en) | Hawthorn and mulberry hamburger and making process thereof | |
| CN1080814A (en) | Cooked wheaten food adding vegetable and fruit thereto | |
| CN102630925B (en) | Rose sweet noodle sauce and preparation method thereof | |
| CN108220107A (en) | A kind of strawberry and red bayberry mix-fermented wine and production method | |
| CN113080270B (en) | Method for improving content of methyl catechin in green tea | |
| CN103082047A (en) | Application of olive to preparation of fermented tea | |
| CN109777149A (en) | A kind of preparation method of horseradish blade natural pigment | |
| CN101822399A (en) | Furong plum juice and preparation method thereof | |
| CN1234297C (en) | Production process of edible allicin and essence of scallion |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190628 |