Materials: mustard powder, warm water, condiments

1. First, mix mustard powder with warm boiled water of about 40 degrees Celsius.

2. Add oil, salt, sugar, vinegar and other condiments, and mix well to form a paste. Adding condiments when making mustard paste mainly uses the disinfecting effect of the taste to relieve its bitterness, make it moderate in taste but not dry, enhance the flavor and freshness, and play a role in promoting hair growth.

3. After using mustard powder to make mustard paste, it should be placed at a temperature of about 40°C for 2 to 3 hours. Because the environment of 40℃ is conducive to enzyme activity and can speed up its reaction speed.

4. Warm water or cold water should be used to prepare mustard powder. Avoid using boiling water to prevent the denaturation and inactivation of myrosinase due to excessive temperature, which will affect the production of spicy flavor.

Extended information:

To make mustard powder fully fermented, that is, to have sufficient spicy taste, the following points must be paid attention to:

(1) Myrosinase catalyzes mustard seeds The hydrolysis of mustard to produce isothiocyanates with a pungent smell requires a process. The longer the cooking time, the more isothiocyanates produced by the hydrolysis of mustardin catalyzed by myrosinase, and the stronger the pungent smell.

(2) Add an appropriate amount of vinegar to help enhance the spicy flavor. Because myrosinase activity is maximum at pH <7. Adding vinegar makes the reaction system slightly acidic, which can accelerate the enzymatic reaction of myrosinase and is conducive to the generation of spicy taste.

(3) Use new mustard. If mustard powder is stored for too long, the inactivation rate of myrosinase will gradually increase, affecting the production of the spicy component isothiocyanate. Therefore, after the mustard seed powder has been stored for a long time, the spiciness will not be strong and the aroma will not be prominent.