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The role of mustard

When it comes to wasabi, I'm sure many of us are no strangers. We will often consume it in our daily life, especially when we eat sushi. So today I'll take you through what exactly is the role of wasabi? I'll take you through it all below!

The role of mustard

1, to prevent tooth decay, mustard choking the main ingredient is isothiocyanate, this substance is a natural tooth cleaning agent.

2, cancer prevention, mustard isothiocyanate is a natural anticancer substance, long-term consumption can effectively prevent cancer.

3, with enhanced appetite elimination effect, mustard is a very strong spicy flavor, and this spicy flavor can promote the secretion of gastric juices, thereby increasing our appetite.

4, detoxification, mustard has a high detoxification function.

5, the role of asthma, mustard isothiocyanate is asthma auxiliary treatment also has a certain effect.

6, the role of anti-three highs, mustard also has the prevention of high blood cholesterol, high blood pressure, heart disease, reduce blood viscosity and other effects.

What is mustard

Mustard, also known as mustard, Western yam cabbage, mustard powder, generally divided into green mustard and yellow mustard two kinds. Yellow mustard originated in China, is the mustard seed grinding, is the real mustard; green mustard (green mustard spicy) originated in Europe, with horseradish (horse radish) manufacturing, add coloring was green, its pungent odor is stronger than the yellow mustard, and has a unique aroma. Mustard is slightly bitter, pungent and aromatic, a strong stimulus to the mouth and tongue, the flavor is very unique, mustard powder wetting the aroma of spraying, with a tear-jerking strong stimulating spicy flavor, the taste and smell have a stimulating effect. It can be used as a condiment for pickles, raw meat marinades, and salads. It can also be used with soy sauce as a delicious seasoning for sashimi.

Note on eating mustard

1, the general public can eat. It is suitable for people with high blood cholesterol, high blood pressure, heart disease, and loss of appetite.

2, gastritis, peptic ulcer patients should not eat, eye inflammation, pregnant women should not eat.

Mustard has a strong irritant, fire, eye redness and inflammation, corneal erosion, yellow urine, toothache, sore throat and other physical discomfort should not be consumed.

3, high blood cholesterol, high blood pressure, heart disease patients can eat in moderation. Pregnant women, gastritis, peptic ulcer patients avoid eating.

4, usually used in daily life is mustard powder or mustard sauce, to the color of the positive flavor punch, no impurities for the best, mustard should not be stored for a long time, mustard sauce and mustard paste at room temperature in sealed storage, light moisture, shelf life of about 6 months, when the mustard oil oozing and bitter when it is not suitable to continue to eat.

How to make mustard

Mustard is an emulsified spicy condiment. It is processed from mustard seeds and has the effect of being spicy and relieving greasiness, making dishes flavorful and refreshing.

Raw material selection. Select good quality light yellow mustard seeds. Washed. The best gang material with wind selection, and then rinse with countercurrent water, remove impurities in good effect, and can save water. Mustard seeds in the activation pool using 37oC water for activation for 30 hours. The purpose is to make the distribution of mustard seed cell body in the mustard enzyme activation, so that the seed coat in the thioglucoside in the hydrolysis of full hydrolysis to generate allyl isothiocyanate? Pungent substances. The grinding was carried out by the method of colloid mill and ice chips, the temperature of grinding was controlled at about 100C, and the fineness was 60 mesh. The mustard was prepared at 370C for about 2 hours under the condition of water temperature.

The blending of raw materials and auxiliary materials to join the order of product quality has a great impact. Another example is sodium polyphosphate and CMC must be in a variety of auxiliary materials and mustard pulp mixed well, the last to add, in order to play a thickening, stabilization, change the flavor and other effects. After mixing the slurry in the homogenizer for high-pressure homogenization, so that a variety of ingredients in the mix together. After homogenization of the finished product in a timely manner into the edible polyethylene composite hose, sealing and packaging is complete.

How to prevent tears when eating wasabi

1, when you are ready to eat sushi, sashimi and so on ready to dip wasabi before drinking a mouthful of white water. Put the wasabi-coated sashimi, sushi, and other ingredients in your mouth. The key trick? Open your mouth while chewing! Breathe through your mouth while chewing! Then you'll realize that wasabi is suddenly less spicy. The principle is simple: let the hot air flow out of your mouth instead of your nose. It is very simple and practical.

2, dinner table put a small cup of white wine (brand is not limited to white wine on the line), eat mustard, eat a mouthful of mustard dishes, white wine to the nostrils to sniff a little, there will not be breathlessness, run the nose, tears and other discomforts.