Are you familiar with mustard? First let us know the mustard sauce, mustard sauce is mustard seed or mustard tuber sauce as raw material processing, has a very pungent smell and refreshing taste feeling, can cause everyone's appetite. The mustard sauce is rich in vitamins, amino acids and trace elements, has the function of relieving pain, sterilizing, promoting digestion and enhancing appetite. So today we're going to teach you how to make mustard paste by wasabi paste grinding machine?

Use equipment: Colloid mill, Jacketed kettle

Production process: Activation, grinding, hydrolysis, homogenization and bottling sterilization

Activation: First the mustard seed soaking in 37 ℃ water 30 hours, in order to make the glycosidase enzymes inside the mustard seed (myrosinase) activation, and make the kind of intradermal glucosinolates glycosidase fully hydrolyzed during hydrolysis, generate isothiocyanate allyl acetate, spicy flavor.

Grinding: Grind the mustard seeds with colloid mill, at the same time to join the ice, ensure abrasive about 100 ℃, the temperature control in order to prevent the enzyme deactivation; The crushing particle size and control is suitable for about 60 mesh.

Hydrolysis: Mix the mustard seed paste with white vinegar to PH to 5-6, put into stainless steel jacketed kettle and cover seal, open steam, heating the pot paste up to about 80 C, under this temperature insulation 2-3 hours. Combine the remaining ingredients and mix well.

Homogenizing: Feed mixed wasabi into grinding machine, grinding into further fineness.

Assembly sterilization: After the homogeneity of the mustard paste in a clean glass bottle, sterilization, after cooling, can be eaten.