Mustard sauce is a kind of condiment commonly used in our daily life. It can stimulate appetite and help digestion. The method of调配 mustard sauce is relatively simple, the main raw materials include mustard powder, thickener, sugar, white vinegar, and appropriate amount of salt. For home production, it is necessary to control the proportion and not make too much. The well-made mustard sauce can be put into a clean glass bottle.

Raw materials and formula:

20kg mustard powder, 300~700g thickener, 2kg white vinegar, sugar, 40~50kg water, 1~2kg salt

Production process:

1. Choose high-quality mustard powder with fresh raw materials and deeper color.

2. Grind the mustard coarse powder with a grinder, the particle size should be above 80 mesh, the finer the better.

3. Mix 20kg of mustard fine powder with 40~50kg of warm water to form a paste, add 1kg of white vinegar to adjust the pH value to 5~6.

4. Put the well-seasoned mustard paste into a double-layered pot, cover it and seal it, turn on the steam, and heat the paste in the pot to about 80℃. Keep it at this temperature for 2~3 hours.

5. First, dissolve the thickener to form a gel-like solution with a concentration of 4%. Dissolve sugar and salt in a small amount of water, mix it with the prepared mustard paste, then add the thickener and stir well to get the mustard sauce.

6. Place the well-mixed mustard sauce into a clean glass bottle, sterilize and disinfect it at 70~80℃ and 30℃, cool it down and it becomes the finished product.