CN104489627A - Yellow mustard sauce seasoning and preparation method thereof - Google Patents
Yellow mustard sauce seasoning and preparation method thereof Download PDFInfo
- Publication number
- CN104489627A CN104489627A CN201410772447.0A CN201410772447A CN104489627A CN 104489627 A CN104489627 A CN 104489627A CN 201410772447 A CN201410772447 A CN 201410772447A CN 104489627 A CN104489627 A CN 104489627A
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- parts
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- yellow
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Links
- 238000002360 preparation method Methods 0.000 title claims abstract 5
- 244000140786 Brassica hirta Species 0.000 title abstract 6
- 235000011371 Brassica hirta Nutrition 0.000 title abstract 6
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 6
- 235000015067 sauces Nutrition 0.000 title abstract 6
- 241000219198 Brassica Species 0.000 claims abstract 5
- 235000003351 Brassica cretica Nutrition 0.000 claims abstract 5
- 235000003343 Brassica rupestris Nutrition 0.000 claims abstract 5
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims abstract 5
- 235000010460 mustard Nutrition 0.000 claims abstract 5
- 239000002994 raw material Substances 0.000 claims abstract 5
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims abstract 4
- 229940069338 potassium sorbate Drugs 0.000 claims abstract 4
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract 4
- 239000004302 potassium sorbate Substances 0.000 claims abstract 4
- 235000021419 vinegar Nutrition 0.000 claims abstract 4
- 239000000052 vinegar Substances 0.000 claims abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract 4
- 235000021552 granulated sugar Nutrition 0.000 claims abstract 3
- 244000195452 Wasabia japonica Species 0.000 claims 4
- 235000000760 Wasabia japonica Nutrition 0.000 claims 4
- 235000012054 meals Nutrition 0.000 claims 4
- 238000005303 weighing Methods 0.000 claims 4
- 150000003839 salts Chemical class 0.000 claims 3
- 235000020097 white wine Nutrition 0.000 claims 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims 1
- 229930006000 Sucrose Natural products 0.000 claims 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
Landscapes
- Seasonings (AREA)
Abstract
The invention relates to a yellow mustard sauce seasoning which consists of the following raw materials in parts by weight: 40-55 parts of water, 35-45 parts of mustard powder, 5-10 parts of white vinegar, 1-3 parts of white spirit, 1-3 parts of table salt, 1-3 parts of white granulated sugar and 0.05 part of potassium sorbate. Furthermore, the invention also discloses a preparation method of the yellow mustard sauce seasoning. The yellow mustard sauce seasoning and the preparation method thereof disclosed by the invention have the following advantages that (1) a complex yellow mustard sauce preparation process is programmed and standardized, and the yellow mustard sauce seasoning is applicable to industrial production; and (2) according to the seasoning, the raw materials are finely selected and the production process is strictly controlled.
Description
Technical field
The invention belongs to food technology field, particularly a kind of yellow wasabi flavoring and preparation method thereof.
Background technology
Wasabi is that a kind of mustard meal is made through sending out, the common flavouring of one of allotment, has strong impulse smell and salubrious taste perception, peppery.With a long history at Chinese mustard, just start edible in imperial palace from the Zhou Dynasty.Add the allotments such as vegetable oil, white sugar, monosodium glutamate, refined salt after the yellow wasabi that Chinese often eat is fermented by mustard meal again to form.
Wasabi is a kind of yellowish-brown thick liquid, have strong distinct taste, grind water mixing by the seed of mustard vegetables, vinegar or drinks modulation form, also can add spices or other additive and use flavouring or hyperchromic, as added turmeric (hyperchromic and flavouring).The seed of three kinds of mustard vegetables, comprises white or yellow mustard seed, brown mustard seed or claims India's mustard, black mustard end seed to may be used to make mustard.The many meetings of strong wasabi cause oral cavity and the smooth discomfort of respiratory tract, the excitant that tool is certain.
Therefore need a kind of mustard taste flavoring, meet the needs that people eat mustard, there is no again too strong excitant.
Summary of the invention
To achieve these goals, the technical solution used in the present invention is:
A kind of yellow wasabi flavoring, is made up of the raw material of following portions by weight:
Water 40-55 part
Mustard meal 35-45 part
Light-coloured vinegar 5-10 part
White wine 1-3 part
Salt 1-3 part
White granulated sugar 1-3 part
Potassium sorbate 0.05 part
Preferably, be made up of the raw material of following portions by weight:
47.95 parts, water
Mustard meal 40 parts
Light-coloured vinegar 7 parts
White wine 2 parts
Salt 1.5 parts
White granulated sugar 1.5 parts
Potassium sorbate 0.05 part
Further, mustard meal used is 40-60 order.
The invention also discloses the preparation method of yellow wasabi flavoring, step is as follows:
(1) mustard meal the water gaging such as to add be incubated 30 minutes at 37 DEG C after weighing; 2 hours are activated at being placed on 80 DEG C, stand-by;
(2) white sugar, salt add 5% water-soluble solution after weighing, stand-by;
(3) potassium sorbate adds the water-soluble solution of residue after weighing, stand-by;
(4) light-coloured vinegar, white wine are stand-by after weighing;
(5) high-pressure homogeneous by carrying out in the rear homogenizer of raw material mixing, various batching is mixed together.
Advantage of the present invention is: 1. by the yellow wasabi manufacturing process sequencing of complexity, standardization, is applicable to industrial production.2. this flavoring selected raw material, production technology of keeping under strict control.
Detailed description of the invention
Embodiment 11 parts is in 100g
A kind of yellow wasabi flavoring, is made up of the raw material of following portions by weight:
40 parts, water
Mustard meal 35 parts of mustard meal 40 orders
Light-coloured vinegar 5 parts
White wine 1 part
Salt 1 part
White granulated sugar 1 part
Potassium sorbate 0.05 part
Embodiment 21 parts is in 100g
A kind of yellow wasabi flavoring, is made up of following portions by weight raw material:
47.95 parts, water
Mustard meal 40 parts of mustard meal 50 orders
Light-coloured vinegar 7 parts
White wine 2 parts
Salt 1.5 parts
White granulated sugar 1.5 parts
Potassium sorbate 0.05 part
Embodiment 31 parts is in 100g
55 parts, water
Mustard meal 45 parts of mustard meal 60 orders
Light-coloured vinegar 10 parts
White wine 3 parts
Salt 3 parts
White granulated sugar 3 parts
Potassium sorbate 0.05 part
Embodiment 4
The preparation method of yellow wasabi flavoring described in embodiment 1-3, step is as follows:
(1) mustard meal the water gaging such as to add be incubated 30 minutes at 37 DEG C after weighing; 2 hours are activated at being placed on 80 DEG C, stand-by;
(2) white sugar, salt add 5% water-soluble solution after weighing, stand-by;
(3) potassium sorbate adds the water-soluble solution of residue after weighing, stand-by;
(4) light-coloured vinegar, white wine are stand-by after weighing;
(5) high-pressure homogeneous by carrying out in the rear homogenizer of raw material mixing, various batching is mixed together.
Claims (4)
1. a yellow wasabi flavoring, is characterized in that: be made up of the raw material of following portions by weight:
Water 40-55 part
Mustard meal 35-45 part
Light-coloured vinegar 5-10 part
White wine 1-3 part
Salt 1-3 part
White granulated sugar 1-3 part
Potassium sorbate 0.05 part.
2. yellow wasabi flavoring according to claim 1, is characterized in that: be made up of the raw material of following portions by weight:
47.95 parts, water
Mustard meal 40 parts
Light-coloured vinegar 7 parts
White wine 2 parts
Salt 1.5 parts
White granulated sugar 1.5 parts
Potassium sorbate 0.05 part.
3. yellow wasabi flavoring according to claim 1 and 2, is characterized in that: mustard meal used is 40-60 order.
4. a preparation method for the yellow wasabi flavoring as described in any one of claims 1 to 3, is characterized in that: step is as follows:
(1) mustard meal the water gaging such as to add be incubated 30 minutes at 37 DEG C after weighing; 2 hours are activated at being placed on 80 DEG C, stand-by;
(2) white sugar, salt add 5% water-soluble solution after weighing, stand-by;
(3) potassium sorbate adds the water-soluble solution of residue after weighing, stand-by;
(4) light-coloured vinegar, white wine are stand-by after weighing;
(5) high-pressure homogeneous by carrying out in the rear homogenizer of raw material mixing, various batching is mixed together.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410772447.0A CN104489627A (en) | 2014-12-14 | 2014-12-14 | Yellow mustard sauce seasoning and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410772447.0A CN104489627A (en) | 2014-12-14 | 2014-12-14 | Yellow mustard sauce seasoning and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104489627A true CN104489627A (en) | 2015-04-08 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410772447.0A Pending CN104489627A (en) | 2014-12-14 | 2014-12-14 | Yellow mustard sauce seasoning and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104489627A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231413A (en) * | 2015-10-10 | 2016-01-13 | 江南大学 | Gentle type yellow mustard sauce easy to smear and preparation method thereof |
| CN106591081A (en) * | 2016-12-15 | 2017-04-26 | 南陵县玉竹协会 | Mustard honey vinegar |
| CN106635679A (en) * | 2016-12-15 | 2017-05-10 | 南陵县玉竹协会 | Mustard and waxberry wine |
| CN108634291A (en) * | 2018-06-28 | 2018-10-12 | 珠海天禾食品有限公司 | A kind of Huang wasabi and preparation method thereof |
| CN112535259A (en) * | 2020-12-11 | 2021-03-23 | 四川省食品发酵工业研究设计院 | Mustard-flavored liquid thick broad-bean sauce and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06343418A (en) * | 1993-06-08 | 1994-12-20 | Shinobu Sato | Production of colored mayonnaise |
| RU2179812C2 (en) * | 1999-01-20 | 2002-02-27 | Открытое акционерное общество "Волгоградский маслоэкстракционный завод "Сарепта" | Mustard sauce preparing method |
| CN101822362A (en) * | 2010-06-12 | 2010-09-08 | 贾文杰 | Mustard sauce processing 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 |
-
2014
- 2014-12-14 CN CN201410772447.0A patent/CN104489627A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06343418A (en) * | 1993-06-08 | 1994-12-20 | Shinobu Sato | Production of colored mayonnaise |
| RU2179812C2 (en) * | 1999-01-20 | 2002-02-27 | Открытое акционерное общество "Волгоградский маслоэкстракционный завод "Сарепта" | Mustard sauce preparing method |
| CN101822362A (en) * | 2010-06-12 | 2010-09-08 | 贾文杰 | Mustard sauce processing 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 |
Non-Patent Citations (2)
| Title |
|---|
| 刘国信: "芥末酱的加工方法", 《江苏调味副食品》 * |
| 张水华，等: "优质芥末酱的研制", 《中国调味品》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN106591081A (en) * | 2016-12-15 | 2017-04-26 | 南陵县玉竹协会 | Mustard honey vinegar |
| CN106635679A (en) * | 2016-12-15 | 2017-05-10 | 南陵县玉竹协会 | Mustard and waxberry wine |
| CN108634291A (en) * | 2018-06-28 | 2018-10-12 | 珠海天禾食品有限公司 | A kind of Huang wasabi and preparation method thereof |
| CN112535259A (en) * | 2020-12-11 | 2021-03-23 | 四川省食品发酵工业研究设计院 | Mustard-flavored liquid thick broad-bean sauce and preparation method thereof |
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| RJ01 | Rejection of invention patent application after publication | ||
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Application publication date: 20150408 |