CN115812942A - Preparation method of mustard-flavored solid seasoning edible tablets - Google Patents
Preparation method of mustard-flavored solid seasoning edible tablets Download PDFInfo
- Publication number
- CN115812942A CN115812942A CN202111089567.7A CN202111089567A CN115812942A CN 115812942 A CN115812942 A CN 115812942A CN 202111089567 A CN202111089567 A CN 202111089567A CN 115812942 A CN115812942 A CN 115812942A
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- China
- Prior art keywords
- mustard
- powder
- sodium carbonate
- mixing
- sodium bicarbonate
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- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 7
- 238000002360 preparation method Methods 0.000 title claims abstract description 6
- 239000007787 solid Substances 0.000 title claims abstract description 5
- 241000219198 Brassica Species 0.000 claims abstract description 45
- 235000003351 Brassica cretica Nutrition 0.000 claims abstract description 45
- 235000003343 Brassica rupestris Nutrition 0.000 claims abstract description 45
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims abstract description 45
- 235000010460 mustard Nutrition 0.000 claims abstract description 45
- 239000000843 powder Substances 0.000 claims abstract description 43
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 36
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 20
- 238000002156 mixing Methods 0.000 claims abstract description 20
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 18
- 238000010438 heat treatment Methods 0.000 claims abstract description 13
- 229920002472 Starch Polymers 0.000 claims abstract description 10
- 238000000855 fermentation Methods 0.000 claims abstract description 10
- 230000004151 fermentation Effects 0.000 claims abstract description 10
- 238000003825 pressing Methods 0.000 claims abstract description 10
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 10
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 10
- 235000019698 starch Nutrition 0.000 claims abstract description 10
- 239000008107 starch Substances 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 238000007493 shaping process Methods 0.000 claims abstract description 7
- 238000005303 weighing Methods 0.000 claims abstract description 7
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 5
- 239000000084 colloidal system Substances 0.000 claims abstract description 5
- 239000008240 homogeneous mixture Substances 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 238000012216 screening Methods 0.000 claims abstract description 5
- 238000007789 sealing Methods 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims abstract description 4
- 239000000796 flavoring agent Substances 0.000 claims abstract description 3
- 230000003113 alkalizing effect Effects 0.000 claims abstract 2
- 235000019634 flavors Nutrition 0.000 claims abstract 2
- 230000004913 activation Effects 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims 1
- 238000005406 washing Methods 0.000 claims 1
- 238000004140 cleaning Methods 0.000 abstract description 5
- 238000000227 grinding Methods 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 4
- 238000010298 pulverizing process Methods 0.000 abstract description 3
- 206010028980 Neoplasm Diseases 0.000 abstract description 2
- 208000006673 asthma Diseases 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 210000004204 blood vessel Anatomy 0.000 abstract description 2
- 201000011510 cancer Diseases 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 230000003213 activating effect Effects 0.000 abstract 1
- 235000019508 mustard seed Nutrition 0.000 description 3
- 230000035943 smell Effects 0.000 description 3
- 235000019789 appetite Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000015243 ice cream Nutrition 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 208000004880 Polyuria Diseases 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 208000002925 dental caries Diseases 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 150000002540 isothiocyanates Chemical class 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
Classifications
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Seasonings (AREA)
Abstract
A preparation method of mustard flavor solid seasoning edible pieces relates to improvement of seasonings and comprises the following steps: activating, screening mustard, and cleaning to obtain mustard product with water content below 12%; pulverizing, and grinding with colloid mill to obtain mustard powder with fineness of 100-150 mesh; fermenting, namely pouring the mustard powder into a fermentation tank, heating and sealing for fermentation; alkalizing, weighing sodium carbonate or sodium bicarbonate, wherein the ratio of the mustard powder to the sodium carbonate is 10:0.2-1, the ratio of mustard powder to sodium bicarbonate is 10:0,5 to 1.5; homogenizing, adding sodium carbonate powder or sodium bicarbonate powder according to the proportion, homogenizing and mixing, adding starch as a fixing agent, wherein the proportion of the mustard powder to the starch is 10:1.5-2.5, homogenizing and mixing; and (4) pressing and shaping, namely conveying the homogeneous mixture to a tablet press for pressing and shaping, sterilizing and packaging. The beneficial effects are that: strong pungent smell is removed, the edible taste is not changed, and the original nutritional ingredients and medicinal ingredients are not damaged; it also has effects in preventing cancer, preventing blood vessel clot, and treating asthma.
Description
Technical Field
The invention belongs to the technical field of food, and relates to an improvement of a seasoning.
Background
Mustard is a favorite condiment, has the effects of stimulating appetite and smell, and improving and suppressing other food smells, is prepared from mustard seeds by crushing and processing. But the disadvantages are that the stimulation is strong and the preparation time is long.
Disclosure of Invention
The purpose of the invention is: provides a preparation method of mustard-flavor solid seasoning edible tablets, which greatly improves the pungent taste and is more convenient to eat and store.
The technical scheme of the invention is as follows:
step one, activation: screening mustard, cleaning, soaking in clear water for more than 2 hr for activation, taking out, and drying in the shade to water content below 12%.
Step two, crushing: mixing mustard seed with ice cream, pulverizing with colloid mill at a mixing ratio of 10-4 (mass ratio), mixing mustard seed with ice cream, pulverizing, and keeping the temperature below 15 deg.C to obtain mustard powder with fineness of 100-150 mesh.
Step three, fermentation: pouring mustard powder into a fermentation tank, heating at 70-85 deg.C, sealing, fermenting for 1.5-2.5 hr, taking out, and naturally cooling to room temperature.
Step four, alkalization: weighing sodium carbonate or sodium bicarbonate, crushing to 100-150 meshes, and preparing into sodium carbonate powder or sodium bicarbonate powder, wherein the ratio of the mustard powder to the sodium carbonate is 10:0.2-1, the ratio of mustard powder to sodium bicarbonate is 10:0,5-1.5, the above-mentioned ratio is mass ratio.
Step five, homogenizing: pouring the mustard powder into a homogenizer, pouring sodium carbonate powder or sodium bicarbonate powder according to the proportion, homogenizing and mixing, and then adding starch as a fixing agent, wherein the proportion of the mustard powder to the starch is 10:1.5-2.5, taking out, putting into a heating tank, heating to 75-85 ℃ and gelatinizing.
Step six, pressing and shaping: taking out the gelatinized homogeneous mixture, pressing with a tablet press, sterilizing, and packaging.
The invention has the beneficial effects that: strong pungent smell is removed, the edible taste is not changed, and the original nutritional ingredients and medicinal ingredients are not damaged; the main component of the mustard nose-choking is isothiocyanate, which not only has certain effects of preventing tooth decay, preventing cancer, preventing blood vessel clot, treating asthma and the like, but also has the dietary therapy effects of sweating, diuresis, detoxification, blood cleaning and the like; has good help for promoting appetite and promoting blood circulation. The invention is further illustrated by the following examples:
example 1
Step one, activation: screening mustard, weighing 100 kg, cleaning, soaking in clear water for over 2 hr for activation, taking out, and drying in the shade to water content below 12%.
Step two, crushing: mixing 20 kg of frost with mustard, grinding with a colloid mill at a mixing ratio of 10 (mass ratio) to 2, mixing mustard with frost, grinding, and keeping temperature below 15 deg.C to obtain mustard powder with fineness of 100-150 mesh.
Step three, fermentation: pouring mustard powder into a fermentation tank, heating at 80 deg.C, sealing, fermenting for 2 hr, and naturally cooling to room temperature.
Step four, alkalization: weighing 5 kg of sodium carbonate, crushing to 100-150 meshes, and preparing into sodium carbonate powder, wherein the ratio of the mustard powder to the sodium carbonate is 10:0.5, the ratio of the mustard powder to the sodium carbonate is mass ratio.
Step five, homogenizing: pouring the mustard powder into a homogenizer, pouring sodium carbonate powder according to the proportion, homogenizing and mixing, and then adding 20 kg of starch as a fixing agent, wherein the proportion of the mustard powder to the starch is 10:2, homogenizing and mixing, taking out, putting into a heating tank, heating to 75-85 ℃ and pasting.
Step six, pressing and shaping: taking out the gelatinized homogeneous mixture, feeding into a tablet press, pressing into round or square sheets, sterilizing, and packaging.
Example 2
Step one, activation: screening mustard, weighing 100 kg, cleaning, soaking in clear water for over 2 hr for activation, taking out, and drying in the shade to water content below 12%.
Step two, crushing: mixing 20 kg of frost with mustard, grinding with a colloid mill at a mixing ratio of 10 (mass ratio) to 2, mixing mustard with frost, grinding, and keeping temperature below 15 deg.C to obtain mustard powder with fineness of 100-150 mesh.
Step three, fermentation: pouring mustard powder into a fermentation tank, heating at 80 deg.C, sealing, fermenting for 2 hr, and naturally cooling to room temperature.
Step four, alkalization: weighing 10 kg of sodium bicarbonate, crushing to 100-150 meshes, and preparing into sodium carbonate powder, wherein the ratio of the mustard powder to the sodium bicarbonate is 10:1, the ratio of the mustard powder to the sodium carbonate is mass ratio.
Step five, homogenizing: pouring the mustard powder into a homogenizer, pouring sodium bicarbonate powder according to the proportion, homogenizing and mixing, adding 20 kg of starch as a fixing agent, wherein the proportion of the mustard powder to the starch is 10:2, homogenizing and mixing, taking out, putting into a heating tank, heating to 75-85 ℃ and pasting.
Step six, pressing and shaping: taking out the gelatinized homogeneous mixture, feeding into a tablet press, pressing into round or square sheets, sterilizing, and packaging.
Claims (1)
1. A preparation method of mustard flavor solid seasoning edible tablets comprises the following steps:
step one, activation, namely screening mustard, washing, statically soaking in clear water for more than 2 hours for activation, taking out and drying in the shade, wherein the water content is below 12%;
step two, crushing, namely mixing the mustard and the frost ice, and then crushing by using a colloid mill, wherein the mixing proportion is 10-4 according to the mass ratio, and the mustard and the frost ice are mixed and crushed and are always kept below 15 ℃ to prepare mustard powder with the fineness of 100-150 meshes;
step three, fermentation, namely pouring the mustard powder into a fermentation tank, heating, sealing and fermenting, controlling the heating temperature at 70-85 ℃, fermenting for 1.5-2.5 hours, taking out and naturally cooling to normal temperature;
step four, alkalizing, weighing sodium carbonate or sodium bicarbonate, crushing to 100-150 meshes, and preparing into sodium carbonate powder or sodium bicarbonate powder, wherein the ratio of the mustard powder to the sodium carbonate is 10:0.2-1, the ratio of mustard powder to sodium bicarbonate is 10:0,5-1.5, wherein the mass ratio is the mass ratio;
step five, homogenizing, namely pouring the mustard powder into a homogenizer, pouring sodium carbonate powder or sodium bicarbonate powder according to the proportion, homogenizing and mixing, and then adding starch as a fixing agent, wherein the proportion of the mustard powder to the starch is 10:1.5-2.5, then evenly mixing, taking out and putting into a heating tank to heat to 75-85 ℃ for gelatinization;
and step six, pressing and shaping, taking out the gelatinized homogeneous mixture, conveying the mixture to a tablet press for pressing and shaping, sterilizing and packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111089567.7A CN115812942A (en) | 2021-09-17 | 2021-09-17 | Preparation method of mustard-flavored solid seasoning edible tablets |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111089567.7A CN115812942A (en) | 2021-09-17 | 2021-09-17 | Preparation method of mustard-flavored solid seasoning edible tablets |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115812942A true CN115812942A (en) | 2023-03-21 |
Family
ID=85515184
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111089567.7A Pending CN115812942A (en) | 2021-09-17 | 2021-09-17 | Preparation method of mustard-flavored solid seasoning edible tablets |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115812942A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1449797A (en) * | 2003-05-09 | 2003-10-22 | 江西诚志信丰药业有限责任公司 | Compound chenxiang gastric tablet and preparation process thereof |
| JP2007236288A (en) * | 2006-03-09 | 2007-09-20 | Minokyu:Kk | Method for producing mustard seasoning |
| CN102240021A (en) * | 2011-06-14 | 2011-11-16 | 天津市兰氏调味品有限公司 | Beef soap base troche |
| CN102846712A (en) * | 2012-08-31 | 2013-01-02 | 格特生物制药（天津）有限公司 | Magnolia cortex sodium bicarbonate tablet for livestock and preparation method thereof |
| GB201311040D0 (en) * | 2013-06-20 | 2013-08-07 | Kickshaws Worlwide Ltd | Foodstuff and foodstuff preparation method |
| CN108130192A (en) * | 2018-02-28 | 2018-06-08 | 浙江舟山彩麟之食品有限公司 | A kind of method that high-purity mustard essential oil is extracted in the seed from mustard |
-
2021
- 2021-09-17 CN CN202111089567.7A patent/CN115812942A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1449797A (en) * | 2003-05-09 | 2003-10-22 | 江西诚志信丰药业有限责任公司 | Compound chenxiang gastric tablet and preparation process thereof |
| JP2007236288A (en) * | 2006-03-09 | 2007-09-20 | Minokyu:Kk | Method for producing mustard seasoning |
| CN102240021A (en) * | 2011-06-14 | 2011-11-16 | 天津市兰氏调味品有限公司 | Beef soap base troche |
| CN102846712A (en) * | 2012-08-31 | 2013-01-02 | 格特生物制药（天津）有限公司 | Magnolia cortex sodium bicarbonate tablet for livestock and preparation method thereof |
| GB201311040D0 (en) * | 2013-06-20 | 2013-08-07 | Kickshaws Worlwide Ltd | Foodstuff and foodstuff preparation method |
| CN108130192A (en) * | 2018-02-28 | 2018-06-08 | 浙江舟山彩麟之食品有限公司 | A kind of method that high-purity mustard essential oil is extracted in the seed from mustard |
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