CN115669903A - Wasabi containing horseradish granules and preparation method thereof - Google Patents
Wasabi containing horseradish granules and preparation method thereof Download PDFInfo
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Abstract
The invention provides wasabi containing horseradish granules and a preparation method thereof, and solves the technical problems that the existing wasabi is poor in taste and texture and damaged in nutrition. The wasabi disclosed by the invention comprises the following components in parts by weight: 20-25 parts of spicy root paste, 20-30 parts of horseradish granules, 12-14 parts of horseradish sauce, 6-8 parts of non-transgenic corn oil, 12-20 parts of sorbitol, 10-15 parts of lactose, 7-9 parts of edible salt, 1-1.5 parts of food flavor, 0.002-0.0025 part of lemon yellow, 0.0003-0.00045 part of brilliant blue and 8-9 parts of water. The invention also provides a preparation method thereof. The invention can be widely applied to the technical field of sauce preparation.
Description
Technical Field
The application belongs to the technical field of sauce preparation, and particularly relates to horseradish granule-containing wasabi and a preparation method thereof.
Background
Horseradish, alias: ma Luobo, wasabi radish, etc., belonging to Capillales, brassicaceae, horseradish, perennial upright herb. The whole body is hairless. Fleshy, spindle-shaped, white, branched in the lower part. Thick stem, longitudinal furrows on the surface and multiple branches. Horseradish has the functions of promoting digestion, regulating the middle warmer, promoting gallbladder function and inducing diuresis. Horseradish contains a pungent ingredient, has a characteristic pungent taste of mustard oil, and is a main ingredient for flavoring.
The currently marketed horseradish sauce product is prepared by taking a horseradish dry product as a raw material and adding starch or other saccharides and other raw materials on the basis of the horseradish dry product. The fresh horseradish is stored at normal temperature after being sliced and dried for a long time, the horseradish can reduce the content of vitamins and fragrant substances at high temperature in the drying process, tissue fibers are broken in the crushing process, the horseradish is poor in taste, texture and the like, and the horseradish is dried and then made into sauce, so that the original rich nutrition in the horseradish is damaged more.
In conclusion, there is a need for a mustard with better taste and texture, which can keep the original nutrition and flavor of horseradish as much as possible, and a corresponding preparation process.
Disclosure of Invention
The invention aims to solve the defects of the background art and provides the wasabi containing the horseradish granules and the preparation method, wherein the wasabi is simple in preparation process, good in taste, good in texture and balanced in nutrition.
Therefore, the invention provides mustard containing horseradish granules, which comprises the following components in parts by weight: 20-25 parts of spicy root paste, 20-30 parts of horseradish granules, 12-14 parts of horseradish sauce, 6-8 parts of non-transgenic corn oil, 12-20 parts of sorbitol, 10-15 parts of lactose, 7-9 parts of edible salt, 1-1.5 parts of food flavor, 0.002-0.0025 part of lemon yellow, 0.0003-0.00045 part of brilliant blue and 8-9 parts of water.
Preferably, the composition comprises the following components in parts by weight: 22 parts of spicy root paste, 22 parts of horseradish granules, 13 parts of horseradish sauce, 7 parts of non-transgenic corn oil, 16 parts of sorbitol, 10 parts of lactose, 8 parts of edible salt, 1.3 parts of food flavor, 0.002 part of lemon yellow, 0.0003 part of brilliant blue and 8 parts of water.
The invention also provides a preparation method of the wasabi containing horseradish granules, which comprises the following specific steps:
s1, firstly, placing the spicy root paste and the horseradish sauce 10-12 hours in advance in an environment with the room temperature of 15-25 ℃, and naturally thawing;
s2, putting water, sorbitol, non-transgenic corn oil, lemon yellow and brilliant blue into a vacuum tank stirrer according to a formula ratio, and mixing and stirring for the first time for 10-20min;
s3, sequentially putting the horseradish granules, the spicy root paste, the horseradish sauce, the lactose, the edible salt and the food flavor into a vacuum tank stirrer, and mixing and stirring for 10-20min each time;
s4, closing the vacuum valve, starting the vacuum pump, continuously stirring for 10-20min, and then closing the stirrer of the vacuum tank;
s5, inspecting the microorganism, color and pungency indexes of the stirred product;
and S6, filling, boxing, packaging, coding, weighing, re-weighing, warehousing, delivering out of a warehouse and shipping the products.
Preferably, the preparation method of the horseradish particles comprises the following steps:
a. cleaning fresh horseradish, sorting and reserving for later use;
b. slicing the sorted horseradish;
c. drying the cut spicy root slices;
d. and (4) crushing the dried spicy root slices to obtain horseradish granules.
Preferably, the thickness of the spicy root slices is 0.5-1mm.
Preferably, the drying temperature is 90-95 ℃, and the drying time is 70-74h.
Preferably, the horseradish particles are 60-80 mesh.
Preferably, the preparation method of the spicy root paste comprises the following steps: adding water into the dried horseradish slices to obtain fresh spicy root slices, freezing at-18 deg.C to-20 deg.C for 70-74h, naturally thawing, and grinding to obtain spicy root paste, water and spicy root slices.
Preferably, the preparation method of the horseradish sauce comprises the following steps: cleaning and sorting horseradish, grinding the sorted horseradish into horseradish sauce, filling into a plastic bag, and storing at-38- -18 deg.C for 70-74h.
The invention has the beneficial effects that:
(1) According to the preparation method of the wasabi, the horseradish is firstly prepared into horseradish granules, the horseradish granules are reasonably matched with other ingredients such as horseradish paste and horseradish sauce in the form of horseradish granules, a vacuum stirring technology is used for assistance, and the wasabi with strong granular sensation, more nutritional ingredients and better taste and texture is prepared through a specific preparation process, so that the wasabi fully retains the original flavor of the horseradish, simultaneously retains the original rich nutrition and various trace elements of the horseradish as far as possible, and is beneficial to the body health of consumers after being eaten for a long time.
(2) The prepared horseradish paste and horseradish paste are respectively frozen at the low temperature of-18 ℃ to-20 ℃ for 72 hours, so that the horseradish paste and horseradish paste can quickly lock water, nutrient components are not lost, the enzymatic activity substances of the horseradish and horseradish can be stabilized by freezing storage, starch is converted into sugar, the storage period is prolonged, and the taste is better.
(3) The preparation method of the wasabi disclosed by the invention is simple to operate, low in production cost and suitable for industrial production.
Drawings
In order to more clearly illustrate the technical solutions in the embodiments of the present application, the drawings needed to be used in the embodiments or the prior art descriptions will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present application, and it is obvious for those skilled in the art to obtain other drawings based on these drawings without inventive exercise.
FIG. 1 is a flow chart of a method for preparing horseradish granules according to the present invention;
FIG. 2 is a flow chart of the preparation method of horseradish sauce of the present invention;
FIG. 3 is a flow chart of the preparation method of wasabi of the present invention.
1. A cleaning machine; 2. slicing machine; 3. a dryer; 4. a pulverizer; 5. vibrating screen; 6. a colloid mill; 7. a negative pressure vacuum pump; 8. a microbiological test bed; 9. a pungency degree tester; 10. filling machine; 11. an automatic boxing machine; 12. a three-dimensional automatic packaging machine; 13. a quick-freezing warehouse; 14. moisture detector.
Detailed Description
In order to make the technical problems, technical solutions and advantageous effects to be solved by the present application clearer, the present application is further described in detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the present application and are not intended to limit the present application.
Example 1
(1) Preparing horseradish particles: as shown in figure 1 of the drawings, in which,
a. after fresh horseradish is harvested from a planting base, the unearthed horseradish is cleaned by a cleaning machine 1, and the cleaned horseradish is classified according to different weights, sizes and is classified for different purposes for later use.
b. The sorted horseradish is cut into a sheet with a thickness of 0.5mm by a slicer 2.
c. Drying the cut spicy root slices by a dryer 3 at the temperature of 90 ℃, the rotating speed of the dryer 3 is 0.3m/s, and the drying time is 72h, so as to ensure that the moisture content of the spicy root slices meets the standard.
d. Pulverizing the dried spicy root slices with a pulverizer 4, filtering with a vibrating screen 5, and screening out 60-80 mesh horseradish granules.
e. And (3) inspecting the crushed product by using a microorganism test bed 8, a moisture detector 14 and a pungency tester 9, and storing for later use after the quality index of the product is met.
(2) Preparing spicy root mud:
and (3) preparing the dried spicy root slices into fresh spicy slices according to the weight ratio of water to the dried spicy root slices of 3. Naturally thawing, and grinding with colloid grinder to obtain horseradish paste.
(3) Preparing the horseradish sauce: as shown in figure 2 of the drawings, in which,
after fresh horseradish is harvested from a planting base, the horseradish unearthed out is cleaned and sorted by a cleaning machine 1. Grinding the selected main stems of horseradish into horseradish sauce by using a colloid grinder 6, then putting into a closed plastic bag, and storing in a quick-freezing warehouse 13 at the temperature of-38 to-18 ℃ for 72h for later use.
(4) The preparation method of the wasabi comprises the following steps: as shown in fig. 3:
s1, preparing the following components: 22 parts of spicy root paste, 22 parts of horseradish granules, 13 parts of horseradish sauce, 7 parts of non-transgenic corn oil, 16 parts of sorbitol, 10 parts of lactose, 8 parts of edible salt, 1.3 parts of food flavor, 0.002 part of lemon yellow, 0.0003 part of brilliant blue and 8 parts of water.
S2, firstly, placing the ground spicy root paste and horseradish paste in the quick-freezing warehouse 13 in an environment with the room temperature of 20 ℃ in advance for 11 hours, and naturally thawing.
S3, putting 16 parts of sorbitol, 7 parts of non-transgenic corn oil, 0.002 part of lemon yellow, 0.0003 part of brilliant blue and 8 parts of water into a vacuum tank stirrer, mixing and stirring for 15min at the 1 st time, manually checking the state, and scraping the feed liquid on the stirrer.
S4, 22 parts of horseradish particles are put into a stirrer of a vacuum tank, the 2 nd mixing and stirring are continued for 15min, the state is manually checked, and the feed liquid falling on the stirrer is scraped.
S5, 22 parts of spicy root mud is put into a stirrer of a vacuum tank, the mixture is continuously mixed and stirred for 15min in the 3 rd time, the state is manually checked, and the material liquid falling on the stirrer is scraped.
S6, putting 13 parts of horseradish sauce into a stirrer of a vacuum tank, continuously mixing and stirring for 15min at the 4 th time, manually checking the state, and scraping the liquid falling on the stirrer.
S7, putting 10 parts of lactose and 8 parts of edible salt into a vacuum tank stirrer, continuously mixing and stirring for 15min for the 5 th time, manually checking the state, and scraping the liquid on the stirrer.
S8, putting 1.3 parts of food spice into a stirrer of a vacuum tank, continuously mixing and stirring for 15min at the 6 th time, then closing a vacuum valve, starting a negative pressure vacuum pump 7, continuously stirring for 15min, and then closing the stirrer of the vacuum tank.
S9, visually inspecting the color of the stirred product, and inspecting the microorganism and the pungency index by using a microorganism test bed 8 and a pungency inspection instrument 9.
And S10, after the product quality index is met, transferring the product to a filling machine 10 by using a standard batching tank for filling, packing by using an automatic packing machine 11, packing by using a three-dimensional automatic packing machine 12, coding, weighing again, warehousing, and delivering out of the warehouse.
Example 2
(1) Preparing horseradish particles: as shown in fig. 1:
a. after fresh horseradish is harvested from a planting base, the unearthed horseradish is cleaned by a cleaning machine 1, and the cleaned horseradish is classified according to different weights, sizes and is classified for different purposes for later use.
b. The sorted horseradish is cut into a sheet with a thickness of 0.7mm by a slicer 2.
c. Drying the cut spicy root slices by a dryer 3 at the drying temperature of 92 ℃, the rotating speed of the dryer 3 is 0.2m/s, and the drying time is 70h, so as to ensure that the moisture content of the spicy root slices meets the standard.
d. Pulverizing the dried spicy root slices with a pulverizer 4, filtering with a vibrating screen 5, and screening out 60-80 mesh horseradish granules.
e. And (3) inspecting the crushed product by using a microorganism test bed 8, a moisture detector 14 and a pungency tester 9, and storing for later use after the quality index of the product is met.
(2) Preparing spicy root mud:
slicing fresh horse radish with slicer, grinding into fresh horse radish paste with colloid grinder, packaging into sealed plastic bag, and storing in quick-freezing warehouse at-38 deg.C to-18 deg.C for 70 hr.
(3) Preparing the horseradish sauce: as shown in the figure 2 of the drawings,
after fresh horseradish is harvested from a planting base, the horseradish unearthed out is cleaned and sorted by a cleaning machine 1. Grinding the selected main stems of horseradish into horseradish sauce by using a colloid grinder 6, then putting into a closed plastic bag, and storing in a quick-freezing warehouse 13 at the temperature of-38 to-18 ℃ for 70 hours for later use.
(4) Preparing mustard: as shown in figure 3 of the drawings,
s1, preparing the following components: 20 parts of spicy root paste, 30 parts of horseradish granules, 14 parts of horseradish sauce, 8 parts of non-transgenic corn oil, 20 parts of sorbitol, 15 parts of lactose, 9 parts of edible salt, 1 part of food flavor, 0.0022 part of lemon yellow, 0.0004 part of brilliant blue and 9 parts of water.
S2, firstly, placing the ground spicy root paste and horseradish paste in the quick-freezing warehouse 13 in advance for 10 hours at the room temperature of 25 ℃, and naturally thawing.
S3, putting 12 parts of sorbitol, 6 parts of non-transgenic corn oil, 0.0022 part of lemon yellow, 0.0004 part of brilliant blue and 9 parts of water into a vacuum tank stirrer, mixing and stirring for 15min at the 1 st time, manually checking the state, and scraping the feed liquid on the stirrer.
S4, adding 20 parts of horseradish particles into a stirrer of a vacuum tank, continuously mixing and stirring for 10min at the 2 nd time, manually checking the state, and scraping the feed liquid falling on the stirrer.
S5, adding 22 parts of spicy root mud into a stirrer of a vacuum tank, continuously mixing and stirring for 10min for the 3 rd time, manually checking the state, and scraping the liquid falling on the stirrer.
S6, putting 14 parts of horseradish sauce into a stirrer of a vacuum tank, continuously mixing and stirring for 10min at the 4 th time, manually checking the state, and scraping the liquid falling on the stirrer.
S7, putting 10 parts of lactose and 7 parts of edible salt into a vacuum tank stirrer, continuously mixing and stirring for 10min for the 5 th time, manually checking the state, and scraping the liquid on the stirrer.
S8, putting 1 part of food spice into a stirrer of a vacuum tank, continuously mixing and stirring for 10min at the 6 th time, then closing a vacuum valve, starting a vacuum pump 7, continuously stirring for 15min, and then closing the stirrer of the vacuum tank.
S9, visually inspecting the color of the stirred product, and inspecting the indexes of microorganisms and the piquancy degree by using a microorganism test bed 8 and a piquancy degree inspection instrument 9.
And S10, after the product quality index is met, transferring the product to a filling machine 10 by using a standard batching tank for filling, packing by using an automatic packing machine 11, packing by using a three-dimensional automatic packing machine 12, coding, weighing again, warehousing, and delivering out of the warehouse.
Example 3
(1) Preparing horseradish particles: as shown in the figure 1 of the drawings,
a. after fresh horseradish is harvested from a planting base, the unearthed horseradish is cleaned by a cleaning machine 1, and the cleaned horseradish is classified according to different weights, sizes and is classified for different purposes for later use.
b. The sorted horseradish is cut into a sheet with a thickness of 1mm by a slicer 2.
c. And drying the cut spicy root slices by a dryer 3 at the temperature of 95 ℃, the rotating speed of the dryer 3 is 0.4m/s, and the drying time is 74 hours, so that the moisture content of the spicy root slices is ensured to meet the standard.
d. Pulverizing the dried spicy root slices with a pulverizer 4, filtering with a vibrating screen 5, and screening out 60-80 mesh horseradish granules.
e. And (3) inspecting the crushed product by using a microorganism test bed 8, a moisture detector 14 and a pungency tester 9, and storing for later use after the quality index of the product is met.
(2) Preparing spicy root mud:
and (3) drying the dried spicy root slices, preparing fresh spicy slices according to the weight ratio of water to the dried spicy root slices of 3. Naturally unfreezing, and grinding by a colloid mill to obtain the spicy root paste for later use.
(3) Preparing the horseradish sauce: as shown in figure 2 of the drawings, in which,
after fresh horseradish is harvested from a planting base, the horseradish unearthed out is cleaned and sorted by a cleaning machine 1. Grinding the selected horseradish main stems into horseradish sauce by using a colloid grinder 6, then filling into a closed plastic bag, and storing in a quick-freezing warehouse 13 at the temperature of-38 to-18 ℃ for 74 hours for later use.
(4) Preparing mustard: as shown in figure 3 of the drawings,
s1, preparing the following components: 25 parts of spicy root paste, 20 parts of horseradish granules, 12 parts of horseradish sauce, 6 parts of non-transgenic corn oil, 12 parts of sorbitol, 12 parts of lactose, 7 parts of edible salt, 1.5 parts of food flavor, 0.0025 part of lemon yellow, 0.00045 part of brilliant blue and 9 parts of water.
S2, firstly, placing the ground spicy root paste and horseradish paste in the quick-freezing warehouse 13 in advance for 10 hours at the room temperature of 25 ℃, and naturally thawing.
S3, putting 12 parts of sorbitol, 6 parts of non-transgenic corn oil, 0.0025 part of lemon yellow, 0.00045 part of brilliant blue and 9 parts of water into a vacuum tank stirrer, mixing and stirring for 20min at the 1 st time, manually checking the state, and scraping the feed liquid on the stirrer.
S4, adding 20 parts of horseradish particles into a stirrer of a vacuum tank, continuously mixing and stirring for 20min for the 2 nd time, manually checking the state, and scraping the feed liquid falling on the stirrer.
S5, putting 25 parts of spicy root mud into a stirrer of a vacuum tank, continuously mixing and stirring for 20min at the 3 rd time, manually checking the state, and scraping the liquid falling on the stirrer.
S6, putting 12 parts of horseradish sauce into a stirrer of a vacuum tank, continuously mixing and stirring for 20min for the 4 th time, manually checking the state, and scraping the liquid falling on the stirrer.
S7, putting 12 parts of lactose and 7 parts of edible salt into a vacuum tank stirrer, continuously mixing and stirring for 20min for the 5 th time, manually checking the state, and scraping the liquid on the stirrer.
S8, putting 1.5 parts of food spice into a stirrer of a vacuum tank, continuously mixing and stirring for 15min at the 6 th time, then closing a vacuum valve, starting a vacuum pump 7, continuously stirring for 15min, and then closing the stirrer of the vacuum tank.
S9, visually inspecting the color of the stirred product, and inspecting the indexes of microorganisms and the piquancy degree by using a microorganism test bed 8 and a piquancy degree inspection instrument 9.
And S10, after the product quality index is met, transferring the product to a filling machine 10 by using a standard batching tank for filling, packing by using an automatic packing machine 11, packing by using a three-dimensional automatic packing machine 12, coding, weighing again, warehousing, and delivering out of the warehouse.
Comparative example 1
(1) Preparing spicy root mud: the preparation method is the same as example 1.
(2) Preparing the horseradish sauce: the preparation method is the same as example 1.
(4) Preparing mustard:
s1, preparing the following components: 22 parts of spicy root paste, 13 parts of horseradish sauce, 7 parts of non-transgenic corn oil, 16 parts of sorbitol, 10 parts of lactose, 8 parts of edible salt, 1.3 parts of food spice, 0.002 part of lemon yellow, 0.0003 part of brilliant blue and 8 parts of water.
S2, firstly, placing the ground spicy root paste and horseradish paste in the quick-freezing warehouse 13 in an environment with the room temperature of 20 ℃ in advance for 11 hours, and naturally thawing.
S3, putting 16 parts of sorbitol, 7 parts of non-transgenic corn oil, 0.002 part of lemon yellow, 0.0003 part of brilliant blue and 8 parts of water into a vacuum tank stirrer, mixing and stirring for 15min at the 1 st time, manually checking the state, and scraping the feed liquid on the stirrer.
S4, putting 22 parts of spicy root mud into a stirrer of a vacuum tank, continuously mixing and stirring for 15min at the 3 rd time, manually checking the state, and scraping the liquid falling on the stirrer.
S5, putting 13 parts of horseradish sauce into a stirrer of a vacuum tank, continuously mixing and stirring for 15min at the 4 th time, manually checking the state, and scraping the liquid falling on the stirrer.
S6, putting 10 parts of lactose and 8 parts of edible salt into a vacuum tank stirrer, continuously mixing and stirring for 15min for the 5 th time, manually checking the state, and scraping the liquid on the stirrer.
S7, putting 1.3 parts of food spice into a stirrer of a vacuum tank, continuously mixing and stirring for 15min at the 6 th time, then closing a vacuum valve, starting a negative pressure vacuum pump 7, continuously stirring for 15min, and then closing the stirrer of the vacuum tank.
Comparative example 2
(1) Preparing horseradish granules: in contrast to example 1, horseradish granules were prepared in a number of 100-120 mesh.
(2) Preparing spicy root mud: the preparation method is the same as example 1.
(3) Preparing the horseradish sauce: the preparation method is the same as example 1.
(4) Preparing mustard: the preparation method is the same as example 1.
Comparative example 3
(1) Preparing horseradish particles: the preparation method is the same as example 1.
(2) Preparing spicy root mud: the preparation method is the same as example 1.
(3) Preparing the horseradish sauce: the preparation method is the same as example 1.
(4) Preparing mustard: different from the example 1, the spicy root paste is 10 parts, the horseradish granule is 10 parts, and the horseradish sauce is 26 parts.
Taking the wasabi prepared in examples 1-3 as an experimental group, taking the wasabi prepared in comparative examples 1-3 as a control group, randomly calling 30 volunteers, and dividing into 6 groups with the same number, wherein 3 groups taste the wasabi prepared in examples 1-3, and the other 3 groups taste the wasabi prepared in comparative examples 1-3, and sensory evaluation scores are given after the taste is finished, and the average value of each group is taken as a final score. The sensory evaluation score criteria are shown in table 1, and the results of sensory evaluation scores of the experimental group and the control group are shown in table 2.
TABLE 1 sensory evaluation score criteria
TABLE 2 sensory evaluation score results of the experimental group and the control group
The experimental conclusion is that: as can be seen from tables 1 and 2, the mustard prepared in examples 1-3 is superior in color, smell and taste to the mustard prepared in comparative examples 1-3. As can be seen from examples 1-3 and comparative example 1, the mustard taste was the worst when prepared without the addition of horseradish granules. As can be seen from examples 1-3 and comparative example 2, the mesh number of the added horseradish granules has an effect on the color, smell and taste of the mustard. It can be seen from examples 1-3 and comparative example 3 that the ratio of horseradish paste to horseradish paste has a greater effect on the colour, odour and mouthfeel of the mustard.
In conclusion, in the preparation method of the wasabi, the horseradish is prepared into horseradish granules, the horseradish granules are reasonably matched with other ingredients such as horseradish paste and horseradish sauce in the form of horseradish granules, a vacuum stirring technology is used for assistance, and the wasabi with strong granular sensation, more nutrient components and better mouthfeel and texture is prepared through a specific preparation process, so that the wasabi fully retains the original flavor of the horseradish, simultaneously retains the original rich nutrition and various trace elements of the horseradish as far as possible, and is beneficial to the body health of consumers after being eaten for a long time. According to the invention, the spicy root paste and the horseradish sauce are respectively frozen at the low temperature of-18 ℃ to-20 ℃ for 72 hours, so that the water can be rapidly locked, the nutrient components are not lost, the enzymatic activity substances of the horseradish and the horseradish can be stabilized by freezing storage, the starch is converted into sugar, the storage period is prolonged, and the taste is better. The preparation method of the wasabi disclosed by the invention is simple to operate, low in production cost and suitable for industrial production.
The above description is only exemplary of the present application and should not be taken as limiting the present application, as any modification, equivalent replacement, or improvement made within the spirit and principle of the present application should be included in the protection scope of the present application.
Claims (9)
1. The wasabi containing horseradish granules is characterized by comprising the following components in parts by weight: 20-25 parts of spicy root paste, 20-30 parts of horseradish granules, 12-14 parts of horseradish sauce, 6-8 parts of non-transgenic corn oil, 12-20 parts of sorbitol, 10-15 parts of lactose, 7-9 parts of edible salt, 1-1.5 parts of food flavor, 0.002-0.0025 part of lemon yellow, 0.0003-0.00045 part of brilliant blue and 8-9 parts of water.
2. The horseradish granule-containing wasabi according to claim 1, which is characterized by comprising the following components in parts by weight: 22 parts of spicy root paste, 22 parts of horseradish granules, 13 parts of horseradish sauce, 7 parts of non-transgenic corn oil, 16 parts of sorbitol, 10 parts of lactose, 8 parts of edible salt, 1.3 parts of food flavor, 0.002 part of lemon yellow, 0.0003 part of brilliant blue and 8 parts of water.
3. A method of producing horseradish-granulate-containing wasabi according to claim 1 or 2, comprising the steps of:
s1, firstly, placing the spicy root paste and the horseradish sauce 10-12 hours in advance in an environment with the room temperature of 15-25 ℃, and naturally thawing;
s2, putting water, sorbitol, non-transgenic corn oil, lemon yellow and brilliant blue into a vacuum tank stirrer according to a formula ratio, and mixing and stirring for the first time for 10-20min;
s3, sequentially putting the horseradish granules, the spicy root paste, the horseradish sauce, the lactose, the edible salt and the food flavor into a vacuum tank stirrer, and mixing and stirring for 10-20min each time;
s4, closing the vacuum valve, starting the vacuum pump, continuously stirring for 10-20min, and then closing the stirrer of the vacuum tank;
s5, inspecting the microorganism, color and pungency indexes of the stirred product;
and S6, filling, boxing, packaging, coding, weighing, warehousing, taking out of a warehouse and shipping the product.
4. The method of claim 3, wherein the horseradish granules are prepared by:
a. cleaning fresh horseradish, sorting and reserving for later use;
b. slicing the sorted horseradish;
c. drying the cut spicy root slices;
d. and (4) crushing the dried spicy root slices to obtain horseradish granules.
5. The method of claim 4, wherein the thickness of the horseradish granules is 0.5-1mm.
6. The method for preparing wasabi containing horseradish granules according to claim 4, wherein the drying temperature is 90-95 ℃ and the drying time is 70-74 hours.
7. The method of claim 4, wherein the horseradish granules are 60-80 mesh horseradish granules.
8. The method of claim 3, wherein the spicy mustard is prepared by the steps of: adding water into the dried horseradish slices to obtain fresh spicy root slices, freezing at-18 deg.C to-20 deg.C for 70-74h, naturally thawing, and grinding to obtain spicy root paste, water and spicy root slices.
9. The method of claim 3, wherein horseradish granule-containing wasabi is prepared by: cleaning and sorting horseradish, grinding sorted horseradish into horseradish sauce, filling into a plastic bag, and storing at-38 deg.C to-18 deg.C for 70-74h.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114259035A (en) * | 2021-12-01 | 2022-04-01 | 大连荣昌食品有限公司 | Horseradish sauce containing tissue fiber and preparation process thereof |
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| CN105595292A (en) * | 2015-09-01 | 2016-05-25 | 大连天力调味食品有限公司 | Fragrant citrus flavor wasabi and making method thereof |
| CN105639577A (en) * | 2016-01-08 | 2016-06-08 | 金葵食品科技（大连）股份有限公司 | Wasabi containing wasabi grains 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 |
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2022
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN105595292A (en) * | 2015-09-01 | 2016-05-25 | 大连天力调味食品有限公司 | Fragrant citrus flavor wasabi and making method thereof |
| CN105639577A (en) * | 2016-01-08 | 2016-06-08 | 金葵食品科技（大连）股份有限公司 | Wasabi containing wasabi grains 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 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114259035A (en) * | 2021-12-01 | 2022-04-01 | 大连荣昌食品有限公司 | Horseradish sauce containing tissue fiber and preparation process thereof |
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