Mustard Sauce

1. Formula: 30% mustard, 45% water, 3.1% refined salt, 7.8% white vinegar, 1.5% white wine, 3.5% vegetable oil,

Glucose 3.0% and other condiments 7%.

2. Production: 1. Selection of raw materials. Choose good quality large, light yellow mustard seeds. 2. Wash with water. The best gang material

After winnowing, rinse with countercurrent water, which has good impurity removal effect and can save water. 3 activation. Mustard seeds are activated in an activation tank using 37oC water for 30 hours. The purpose is to activate the myrosinase enzyme distributed in the mustard cell body

so that the glucosinolates in the seed coat can be fully hydrolyzed to generate allyl isothiocyanate - pungent

Substance. 4 Grate. Use a colloid mill and add ice chips for abrasive grinding. The temperature of the abrasive should be controlled at about 100C, and the fineness should be 60 mesh. 5 hair system. The mustard is made at a water temperature of 370C for about 2 hours. 6 Mix.

The order in which the prepared raw and auxiliary materials are added has a great impact on product quality. Another example is that sodium polyphosphate and CMC must be added at the end after the various auxiliary materials are mixed with the mustard slurry to achieve thickening, stabilization, and flavor changing effects.

7 Homogeneous. The prepared slurry is homogenized under high pressure in a homogenizer to mix the various ingredients evenly.

8 Loading. The homogenized finished product is promptly loaded into an edible polyethylene composite hose, sealed and packaged.