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A kind of wasabi sauce and preparation method thereof

A technology of seasoning sauce and wasabi, which is applied in the field of food processing, can solve problems such as patent publications that have not yet been found, and achieve the effects of stable color and quality, retention of nutrients and flavor, and improved state

Active Publication Date: 2020-12-08
滁州爱厨易食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Through the search, no patent publications related to the patent application of the present invention have been found

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A kind of wasabi sauce, its component and parts by weight are as follows:

[0029] 30 parts of fresh wasabi, 18 parts of anhydrous butter, 12 parts of salt, 10 parts of fresh onion, 7 parts of white sugar, 6 parts of fresh garlic, 5 parts of sorbitol liquid, 4 parts of horseradish powder, 3 parts of white wine, monosodium glutamate 3 parts, mustard flavor essence 2 parts, meat flavor essence 0.1 part, anhydrous citric acid 0.05 part, gluten protein 2 parts.

[0030] The preparation method of above-mentioned wasabi seasoning sauce, steps are as follows:

[0031] (1) Raw material pretreatment: select fresh wasabi with stalk, clean it, chop the wasabi together with the stalk, and chop it into fine powder to get wasabi powder; wash the onion and garlic, cut them into mince, and get minced onion and minced garlic spare.

[0032] (2) Color protection treatment: Add anhydrous citric acid to the cut wasabi powder for color protection, and add white wine to soak for 30 minutes...

Embodiment 2

[0039] A kind of wasabi sauce, its component and parts by weight are as follows:

[0040] 35 parts of fresh wasabi, 22 parts of anhydrous butter, 10 parts of salt, 9 parts of fresh onion, 6 parts of white sugar, 5 parts of fresh garlic, 4 parts of sorbitol liquid, 3 parts of horseradish powder, 2 parts of white wine, monosodium glutamate 2 parts, 1 part mustard flavor essence, 0.05 part meat flavor essence, 0.05 part anhydrous citric acid, 1 part gluten protein;

[0041] The preparation method of above-mentioned wasabi seasoning sauce, steps are as follows:

[0042] (1) Raw material pretreatment: select fresh wasabi with stalk, clean it, chop the wasabi together with the stalk, and chop it into fine powder to get wasabi powder; wash the onion and garlic, cut them into mince, and get minced onion and minced garlic spare.

[0043] (2) Color protection treatment: add anhydrous citric acid to the chopped wasabi powder for color protection, and add white wine to soak for 120 minu...

Embodiment 3

[0050] A kind of wasabi sauce, its component and parts by weight are as follows:

[0051] 20-50 parts of fresh wasabi, 10-40 parts of anhydrous butter, 5-30 parts of salt, 5-18 parts of onion, 1-10 parts of white sugar, 1-10 parts of garlic, 1-10 parts of sorbitol liquid , horseradish powder 1-10 parts, white wine 1-10 parts, monosodium glutamate 2-8 parts, mustard flavor essence 0.5-5 parts, meat flavor essence 0.05-0.5 parts, anhydrous citric acid 0.05-0.5 parts, gluten protein 1- 10 servings.

[0052] The preparation method of above-mentioned wasabi seasoning sauce, steps are as follows:

[0053]⑴Raw material pretreatment: select fresh wasabi with stalk, clean it, chop the wasabi together with the stalk, and chop it into fine powder to get wasabi powder; wash the onion and garlic, cut them into mince, and get minced onion and minced garlic for later use ;

[0054] (2) Color protection treatment: add anhydrous citric acid to wasabi powder for color protection, and add whi...

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Abstract

The invention relates to a wasabi tartar sauce which is prepared from the following components in parts by weight: 20-50 parts of fresh wasabi with stems, 10-40 parts of anhydrous milk fat, 5-30 parts of edible salt, 5-18 parts of onions, 1-10 parts of white granulated sugar, 1-10 parts of garlic, 1-10 parts of a D-sorbitol solution, 1-10 parts of horseradish powder, 1-10 parts of Chinese white spirit, 2-8 parts of aginomoto, 0.5-5 part of mustard essence, 0.05-0.5 part of meat flavor, 0.05-0.5 part of anhydrous citric acid and 1-10 parts of gluten. The wasabi tartar sauce is light in smell, soft in taste, moderate in freshness and salt, stable in color and quality and convenient to eat, and meets the eating requirements of consumers.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a wasabi sauce and a preparation method thereof. Background technique [0002] With the continuous improvement of people's living standards, seafood products are more and more favored by consumers, and wasabi made of horseradish is a common match with seafood products on the table. However, the wasabi currently on the market generally only has a straight wasabi feel in taste, and it needs to be supplemented with diluted soy sauce for seasoning when used; in addition, the current green wasabi is often added with lemon yellow or bright to increase the color of the product. Synthetic pigments such as blue are a potential threat to human health. Therefore, the market demand for natural, green, and soft spicy seasoning sauce products is relatively large. [0003] Wasabi is a cruciferous plant of the same family as horseradish. It is a special edible health plant found in the...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/60A23L5/41A23L33/00A23L3/349A23L3/3526
CPCA23L3/349A23L3/3526A23V2002/00A23V2200/30A23V2200/048A23V2250/032A23V2250/082A23V2250/5486A23V2250/1614A23V2250/1582A23V2250/60A23V2250/642
Inventor 张艳芬李秉业李洪久周先干朱耿乐
Owner 滁州爱厨易食品有限公司
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