CN104256489B - True qualities green grass or young crops mustard is peppery and preparation method thereof - Google Patents
True qualities green grass or young crops mustard is peppery and preparation method thereof Download PDFInfo
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- CN104256489B CN104256489B CN201410513487.3A CN201410513487A CN104256489B CN 104256489 B CN104256489 B CN 104256489B CN 201410513487 A CN201410513487 A CN 201410513487A CN 104256489 B CN104256489 B CN 104256489B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/18—Mustard
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Abstract
The present invention relates to a kind of mustard flavoring agent and preparation method thereof, its raw material is constituted and weight portion is：30～45 parts of wasabi of dehydration, 20～28 parts of Sal, 10～15 parts of yellow wine, 35～40 parts of edible oil, 15～25 parts of 60～80 parts of corn starch, black sesame powder or peanut powder, 10～15 parts of ginger, 10～15 parts of mashed garlic, 60～90 parts of liquid Sorbitol, 25～40 parts of Lactose, 75～85 parts of pure water；By the preparation of above raw material, mix, stir, stirring fry in oil and raw fragrant, grinding, sterilization, cooling and the operating procedure such as pack and prepare, presented its fragrant acid of product comes from dehydration wasabi hydrolysis itself and forms, no added any mustard essence, peppery degree is moderate, its fragrant pungent taste natural epidemic disaster in booth and, it is more easy to be received most consumers, is a kind of flavoring agent for focusing on retaining local flavor, nutrition and health.
Description
Technical field
The present invention relates to a kind of flavoring agent and preparation method thereof, more particularly to a kind of mustard flavoring agent and preparation method thereof.
Background technology
Mustard, also known as Semen Sinapiss end, the peppery powder of mustard, its pungent is strong, can saliva stimulating and gastric juice secretion, can appetite strengthening；
Mustard has very high function of detoxification, can solve the poison of ichthyophagy crab, therefore eat the fresh food such as salmon fish meeting Jing raw and often mix mustard；Mustard
In rhodanate composition can prevent decayed tooth, to prophylaxis of cancer, prevent vascular clot, treatment asthma etc. also have certain effect；
The effects such as mustard also prevents hyperlipemia, hypertension, heart disease, reduction blood viscosity；Mustard oil also has maintaining beauty and keeping young.
Mustard is typically divided to wasabi and yellow two kinds of mustard, and wherein wasabi also known as blue or green mustard is peppery, and in green, its acrid odors is better than yellow mustard
End, and have a kind of fragrance of uniqueness, it is used in Japanese cuisine more.Domestic existing " blue or green mustard is peppery " generally uses yellow mustard, yellow mustard
End is that the seed grinding of Caulis et Folium Brassicae junceae is formed, and in yellow, slight bitter does not have real blue or green mustard peppery spicy, is used for cold vegetable dish in sauce.In order to reach
The unique perfume of wasabi, " blue or green mustard is peppery " of prior art with the addition of mustard essence while using mustard meal so that " blue or green mustard
It is peppery " pungent excessively stimulate, it is not easy to by women and children receive；In addition, the color in order to reach wasabi, usually in component
The pigment allotments such as middle addition pigment lemon yellow, bright orchid.However, people's more attention in terms of diet is nutrition and is good at present
Health, pigment and additive are done harm rather than good to body, are increasingly out of favour in consumer.
The content of the invention
It is an object of the invention to solve the deficiencies in the prior art, there is provided a kind of true qualities green grass or young crops mustard is peppery and preparation method thereof, its
Product is that figure, stiff are uniformly semi-solid, and color and luster is milky, non-pigment and additive, and unique flavor can be dispelled when edible
Raw meat, solution are greasy, sterilization, and its fragrant acid is given people with salubrious sensation, are edible seafood, raw fish, salmon fish, sushi, cold dishes
And the indispensable top grade spice of Japanese food.
The technical scheme is that：True qualities green grass or young crops mustard is peppery, and its raw material is constituted and weight portion is：Dehydration wasabi：30～45
Part, Sal：20～28 parts, yellow wine：10～15 parts, edible oil：35～40 parts, corn starch：60～80 parts, black sesame powder or Semen arachidis hypogaeae
Powder：15～25 parts, ginger：10～15 parts, mashed garlic：10～15 parts, liquid Sorbitol：60～90 parts, Lactose：25～40
Part, pure water：75～85 parts.
In order to obtain more preferably mouthfeel, it is preferable that above component is specially：Dehydration wasabi：40 parts, Sal：It is 25 parts, yellow
Wine：12 parts, edible oil：38 parts, corn starch：70 parts, black sesame powder or peanut powder：20 parts, ginger：12 parts, mashed garlic：12
Part, liquid Sorbitol：80 parts, Lactose：30 parts, pure water：80 parts.
The peppery method of above-mentioned true qualities green grass or young crops mustard is prepared, is comprised the steps：
1. 30～45 parts of dehydration wasabi is crossed into 60 mesh sieves, with 35～40 parts of edible oil premixings, is soaked 3～4 hours；
2. 75～85 parts of water, 20～28 parts of salt, 10～15 parts of yellow wine are added in agitated kettle, opens blender and stir evenly；
3. the dehydration wasabi by step 1. is added in step agitated kettle 2. with edible oil mixed liquor, stirring while adding；
4. while 3. step is carried out, 15～25 portions of Semen Sesamis or Semen arachidis hypogaeae are taken, after edible oil fries raw perfume, was taken out
Filter cooling, is ground into 80 mesh powder standby；
5., after 3. step stirs 2～3 hours, 60～90 parts of liquid Sorbitol, Lactose 25～40 are added while stirring
Part, 60～80 parts of corn starch, 10～15 parts of ginger, 10～15 parts of mashed garlic and step 15～25 parts of black sesame powders 4. or
Peanut powder；
6. pass through colloid mill homogenizing after stirring 40～50 minutes；
7. cool down after sterilize prepared product 30 minutes at 110 DEG C, using filling and sealing machine fill into finished product.
The beneficial effects of the present invention is：The present invention adopts pure dehydration wasabi, corn starch, Sal, yellow wine, food
It is raw material with oil, Sorbitol, Lactose, water and a small amount of Semen arachidis hypogaeae, Semen Sesami Nigrum, Bulbus Allii, Rhizoma Zingiberis Recenss, prepares, mixes, stirs by raw material
Mix, stir fry in oil and raw fragrant, grinding, sterilization, cooling and operating procedure peppery, presented its fragrant acid of product for preparing true qualities green grass or young crops mustard such as pack
Come from dehydration wasabi itself hydrolysis form, no added any mustard essence, peppery degree are moderate, its fragrant pungent taste natural epidemic disaster in booth with, be more easy to
Received most consumers, and a certain amount of mustard essence is added again with dehydration mustard meal in component in commercially available prod, which is peppery
Degree is higher, and more consumer, especially women and children do not adapt to.The true qualities peppery preparation method of green grass or young crops mustard of the present invention using ginger and
The further balanced exclusive pungent of wasabi of mashed garlic；Add what yellow wine can effectively prevent wasabi to alter nose；Using stirring fry in oil
Semen Sesami or Semen arachidis hypogaeae, enhance the peppery fragrance of blue or green mustard；The spicy strong outstanding feature of wasabi is embodied really；Using Semen Maydiss
The components such as starch, Sorbitol, Lactose maintain that blue or green mustard is peppery for figure is uniform, stiff semi-solid, and color and luster is milky, is this
Color green grass or young crops mustard is peppery, allows consumer can recognize that at a glance and does not add any pigment and additive, is that a kind of emphasis retains local flavor, battalion
The foster, flavoring agent of health.
Specific embodiment
In order to further disclose the further elements and preparation process of the present invention, applicant makees in following specific embodiment
Describe explanation in detail, but description of the applicant to embodiment is not the restriction to invention itself, it is any according to present inventive concept
And immaterial change should all fall under the scope of the present invention.
Embodiment 1
True qualities green grass or young crops mustard is peppery, its raw material component by weight ratio：30 parts of wasabi of dehydration, 20 parts of Sal, 10 parts of yellow wine eat
15 parts of 35 parts of oil, 60 parts of corn starch, black sesame powder or peanut powder, 10 parts of ginger, 10 parts of mashed garlic, liquid Sorbitol 60
Part, 25 parts of Lactose, 75 parts of pure water.
The peppery preparation method of the true qualities green grass or young crops mustard, comprises the steps：
1. 30 parts of dehydration wasabi is crossed into 60 mesh sieves, with 35 parts of edible oil premixings, is soaked 3 hours；
2. 75 parts of water, 20 parts of salt, 10 parts of yellow wine are added in agitated kettle, opens blender and stir evenly；
3. the dehydration wasabi by step 1. is added in step agitated kettle 2. with edible oil mixed liquor, stirring while adding；
4. while 3. step is carried out, 15 portions of Semen Sesamis or Semen arachidis hypogaeae are taken, after edible oil fries raw perfume, takes out and filter cold
But, 80 mesh powder are ground into standby；
5., after 3. step stirs 2～3 hours, 60 parts of liquid Sorbitol, 25 parts of Lactose, Semen Maydiss are added to form sediment while stirring
60 parts of powder, 10 parts of ginger, 10 parts of mashed garlic and step 15 parts of black sesame powders 4. or peanut powder；
6. pass through colloid mill homogenizing after stirring 40 minutes；
7. cool down after sterilize prepared product 30 minutes at 110 DEG C, using filling and sealing machine fill into finished product, finished product is peppery
Fragrant degree is adapted to women and children and uses.
Embodiment 2
True qualities green grass or young crops mustard is peppery, its raw material component by weight ratio：40 parts of wasabi of dehydration, 25 parts of Sal, 12 parts of yellow wine eat
20 parts of 38 parts of oil, 70 parts of corn starch, black sesame powder or peanut powder, 12 parts of ginger, 12 parts of mashed garlic, liquid Sorbitol 80
Part, 30 parts of Lactose, 80 parts of pure water.
The peppery preparation method of the true qualities green grass or young crops mustard, comprises the steps：
1. 40 parts of dehydration wasabi is crossed into 60 mesh sieves, with 38 parts of edible oil premixings, is soaked 3.5 hours；
2. 80 parts of water, 25 parts of salt, 12 parts of yellow wine are added in agitated kettle, opens blender and stir evenly；
3. the dehydration wasabi by step 1. is added in step agitated kettle 2. with edible oil mixed liquor, stirring while adding；
4. while 3. step is carried out, 20 portions of Semen Sesamis or Semen arachidis hypogaeae are taken, after edible oil fries raw perfume, takes out and filter cold
But, 80 mesh powder are ground into standby；
5., after 3. step stirs 2～3 hours, 80 parts of liquid Sorbitol, 30 parts of Lactose, Semen Maydiss are added to form sediment while stirring
70 parts of powder, 12 parts of ginger, 12 parts of mashed garlic and step 20 parts of black sesame powders 4. or peanut powder；
6. pass through colloid mill homogenizing after stirring 45 minutes；
7. cool down after sterilize prepared product 30 minutes at 110 DEG C, using filling and sealing machine fill into finished product, finished product is peppery
Fragrant degree is adapted to medium taste and uses.
Embodiment 3
True qualities green grass or young crops mustard is peppery, and its raw material is constituted and weight portion is：45 parts of wasabi of dehydration, 28 parts of Sal, 15 parts of yellow wine eat
25 parts of 40 parts of oil, 80 parts of corn starch, black sesame powder or peanut powder, 15 parts of ginger, 15 parts of mashed garlic, liquid Sorbitol 90
Part, 40 parts of Lactose, 85 parts of pure water.
The peppery preparation method of the true qualities green grass or young crops mustard, comprises the steps：
1. 45 parts of dehydration wasabi is crossed into 60 mesh sieves, with 40 parts of edible oil premixings, is soaked 4 hours；
2. 85 parts of water, 28 parts of salt, 15 parts of yellow wine are added in agitated kettle, opens blender and stir evenly；
3. the dehydration wasabi by step 1. is added in step agitated kettle 2. with edible oil mixed liquor, stirring while adding；
4. while 3. step is carried out, 25 portions of Semen Sesamis or Semen arachidis hypogaeae are taken, after edible oil fries raw perfume, takes out and filter cold
But, 80 mesh powder are ground into standby；
5., after 3. step stirs 3 hours, 90 parts of liquid Sorbitol, 40 parts of Lactose, corn starch are added while stirring
80 parts, 15 parts of ginger, 15 parts of mashed garlic and step 25 parts of black sesame powders 4. or peanut powder；
6. pass through colloid mill homogenizing after stirring 50 minutes；
7. cool down after sterilize prepared product 30 minutes at 110 DEG C, using filling and sealing machine fill into finished product, finished product is peppery
Fragrant degree is adapted to weight taste and uses.
Claims (3)
1. true qualities green grass or young crops mustard is peppery, it is characterised in that in parts by weight, be made up of following raw material：
Dehydration wasabi：30～45 parts, Sal：20～28 parts, yellow wine：10～15 parts, edible oil：35～40 parts, corn starch：
60～80 parts, black sesame powder or peanut powder：15～25 parts, ginger：10～15 parts, mashed garlic：10～15 parts, liquid sorbose
Alcohol：60～90 parts, Lactose：25～40 parts, pure water：75～85 parts.
2. true qualities green grass or young crops mustard as claimed in claim 1 is peppery, it is characterised in that in parts by weight, be made up of following raw material：
Dehydration wasabi：40 parts, Sal：25 parts, yellow wine：12 parts, edible oil：38 parts, corn starch：70 parts, black sesame powder or flower
Fecula：20 parts, ginger：12 parts, mashed garlic：12 parts, liquid Sorbitol：80 parts, Lactose：30 parts, pure water：80 parts.
3. the peppery method of true qualities green grass or young crops mustard as claimed in claim 1 is prepared, is comprised the steps：
1. 30～45 parts of dehydration wasabi is crossed into 60 mesh sieves, with 35～40 parts of edible oil premixings, is soaked 3～4 hours；
2. 75～85 parts of water, 20～28 parts of salt, 10～15 parts of yellow wine are added in agitated kettle, opens blender and stir evenly；
3. the dehydration wasabi by step 1. is added in step agitated kettle 2. with edible oil mixed liquor, stirring while adding；
4. while 3. step is carried out, 15～25 portions of Semen Sesamis or Semen arachidis hypogaeae are taken, after edible oil fries raw perfume, takes out and filter cold
But, 80 mesh powder are ground into standby；
5., after 3. step stirs 2～3 hours, 60～90 parts of liquid Sorbitol, 25～40 parts of Lactose, jade are added while stirring
60～80 parts of rice starch, 10～15 parts of ginger, 10～15 parts of mashed garlic and step 15～25 parts of black sesame powders 4. or Semen arachidis hypogaeae
Powder；
6. pass through colloid mill homogenizing after stirring 40～50 minutes；
7. cool down after sterilize prepared product 30 minutes at 110 DEG C, using filling and sealing machine fill into finished product.
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| CN201410513487.3A CN104256489B (en) | 2014-09-25 | 2014-09-25 | True qualities green grass or young crops mustard is peppery and preparation method thereof |
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| CN201410513487.3A CN104256489B (en) | 2014-09-25 | 2014-09-25 | True qualities green grass or young crops mustard is peppery and preparation method thereof |
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| CN104256489B true CN104256489B (en) | 2017-04-05 |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077150A (en) * | 2015-09-01 | 2015-11-25 | 大连天力调味食品有限公司 | Horseradish and mustard sauce and manufacturing method of horseradish and mustard sauce |
| 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 |
| CN106387837A (en) * | 2016-09-23 | 2017-02-15 | 莫丽婷 | Sauce flavor sashimi seasoning |
| CN106954831A (en) * | 2017-04-18 | 2017-07-18 | 合肥工业大学 | A kind of preparation method of blue or green mustard sesame |
| CN116686970A (en) * | 2022-09-07 | 2023-09-05 | 临沂园源食品有限公司 | Horseradish sauce processing method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59143562A (en) * | 1983-02-05 | 1984-08-17 | Q P Corp | Mustard paste |
| CN101861972A (en) * | 2010-03-03 | 2010-10-20 | 浙江正味食品有限公司 | Mustard seasoning and preparation method thereof |
| CN102578551A (en) * | 2012-03-29 | 2012-07-18 | 广东嘉豪食品股份有限公司 | Method for preparing mustard sauce with full-bodied flavor without additional mustard oil |
| CN103027273A (en) * | 2011-10-09 | 2013-04-10 | 宫金燕 | Preparation method for special horseradish dressing |
-
2014
- 2014-09-25 CN CN201410513487.3A patent/CN104256489B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59143562A (en) * | 1983-02-05 | 1984-08-17 | Q P Corp | Mustard paste |
| CN101861972A (en) * | 2010-03-03 | 2010-10-20 | 浙江正味食品有限公司 | Mustard seasoning and preparation method thereof |
| CN103027273A (en) * | 2011-10-09 | 2013-04-10 | 宫金燕 | Preparation method for special horseradish dressing |
| CN102578551A (en) * | 2012-03-29 | 2012-07-18 | 广东嘉豪食品股份有限公司 | Method for preparing mustard sauce with full-bodied flavor without additional mustard oil |
Non-Patent Citations (2)
| Title |
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| 日本青芥辣酱膏的制作技术;裴静;《食品科技》;20010920(第05期);第34-35、48页， * |
| 辣根调味酱的研制;吴淑梅等;《中国酿造》;19951231(第01期);第18-19页 * |
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| Date | Code | Title | Description |
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| C41 | Transfer of patent application or patent right or utility model | ||
| CB03 | Change of inventor or designer information |
Inventor after: Xu Qinguo Inventor after: Jiao Zhongshu Inventor after: Song Yan Inventor after: Xu Yang Inventor before: Xu Qinguo Inventor before: Jiao Zhongshu |
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| COR | Change of bibliographic data | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20170302 Address after: 276700 Linshu Qingshi Road, Linyi, Shandong Applicant after: Shandong executive chef food Co., Ltd. Address before: 276700 Linshu City, Shandong Province Economic Development Zone, Linyi Road, No. 12 Applicant before: Xu Qinguo |
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Denomination of invention: Native green mustard and its preparation method Effective date of registration: 20211201 Granted publication date: 20170405 Pledgee: Shandong Linshu Rural Commercial Bank Co., Ltd Pledgor: SHANDONG EXECUTIVE CHEF FOOD Co.,Ltd. Registration number: Y2021980013587 |
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