Ingredients: mustard powder, warm water, seasonings

1, first of all, mix mustard powder with warm boiled water at about 40 degrees Celsius.

2, then add oil, salt, sugar, vinegar and other condiments, stir well into the paste. Development of mustard paste when adding condiments, mainly the use of taste to kill the effect of lifting the bitter taste, so that the taste of moderate not dry, taste and freshness, and to help the role of hair.

3, ? With mustard powder modulation into mustard paste, should be placed at a temperature of about 40 ℃ for 2 ~ 3 hours. Because 40 ℃ environment is favorable to enzyme activity, can accelerate its reaction speed.

4, warm or cool water should be used to modulate mustard powder. Avoid using boiling water modulation, in order to prevent the mustard enzyme denaturation and inactivation due to high temperature, thus affecting the generation of spicy flavor.

Expanded Information:

To make the mustard powder hair system sufficient, that is, pungent enough, must pay attention to the following points:

(1) mustard enzyme-catalyzed hydrolysis of mustard to produce pungent odor isothiocyanate needs a process, hair system time is longer, mustard enzyme-catalyzed hydrolysis of mustard to produce isothiocyanate the more, the more pungent taste is strong.

(2) dismissing with an appropriate amount of vinegar, is conducive to the shape of spicy flavor Wei. Because the mustard enzyme activity in the pH value <7 under the conditions of the maximum. Adding vinegar to make the reaction system is slightly acidic, can accelerate the enzymatic reaction of mustard enzyme, is conducive to the generation of spicy flavor.

(3) To use new mustard weed. Mustard powder stored for too long, mustard enzyme inactivation rate will gradually increase, affecting the production of spicy ingredients isothiocyanate. Therefore, after storing too long mustard powder hair system, the spicy flavor is not strong, the aroma is not prominent.