The main equipment includes a grinder, an 80-mesh sieve, a jacketed pot, a mixing tank, a packaging machine or filling machine, and a colloid mill.2. The formula consists of mustard seeds at 12.5 kg, white vinegar4 kg, rice wine 1 kg, salt 1.5 kg, sugar 1.5 kg,grapesugar 1 kg, plant oil 2 kg,lemonacid 0.2 kg, vitamin C0.1 kg, pepper 0.6 kg, sodium carboxymethyl cellulose (cMC) 0.4 kg, polyphosphoric acid 0.2 kg, and water 25 kg.3. Production process:(1) Raw material selection.(2) Water washing.(3) Activation.(4) Grinding.(5) Hydrolysis.(6) Mixing.(7) Homogenization.(8) Bottling and sterilization.(8) Bottling and sterilization.4. Operational points:Mustard pastefermentation and hydrolysis are very important procedures, during which glucosinolates in the mustard seeds are hydrolyzed by myrosinase to form aliphatic isothiocyanates such as allyl isothiocyanate, which are key to evaluating the quality of mustard paste.Therefore, it is crucial to strictly control the conditions for fermentation to prevent the evaporation of pungency.(1) Raw material selection.There are three types of domestic mustard seeds: black, yellow, and white. Yellow mustard seeds generate the highest amount of allyl isothiocyanate after hydrolysis.Depending on their origin, yellow mustard seeds can be classified as light yellow, large-grained, dark yellow, or small-grained.It is recommended to use light yellow, large-grained mustard seeds.(2) Water washing.After screening by a combined screening machine, the raw materials are washed according to the counter-current principle with water.(3) Activation.The mustard seeds are soaked in water at 37°C for 30 hours. This is to activate the myrosinase distributed within the mustard seed cell bodies, allowing sufficient hydrolysis of glucosinolates in the seed coat into allyl isothiocyanate — the pungent flavor compound.(4) Grinding.The mustard seeds are ground using a grinder while ice shavings are added to keep the grinding temperature around 10°C, preventing enzyme deactivation;the grinding particle size should be controlled between 60-80 mesh.(5) Hydrolysis.The ground mustard paste is adjusted to a pH of 5-6 with white wax, then placed in a jacketed pot. The lid is sealed and steam is applied until the internal temperature reaches around 80°C. This temperature should be maintained for 2-3 hours.(6) Mixing.The thickener CMC is pre-dissolved and set aside for several hours;the remaining ingredients are mixed uniformly, then combined with hydrolyzed mustard paste, followed by the addition of the thickener. The mixture should be stirred thoroughly.(7) Homogenization.The well-mixed mustard paste is passed through a colloid mill to achieve uniform microfineness.(8) Bottling and sterilization.The mixed and homogenized mustard sauce is poured into clean glass bottles, sterilized at 70-80°C for 30 minutes. After cooling, it is ready for consumption.Mix the mustard paste uniformly and pass it through a colloid mill to achieve uniform micro-fine dispersion.(8) Bottle and sterilize.After homogenizing the mustard sauce, fill it into clean glass bottles, sterilize at 70~C--80~C for 30 minutes, cool, and that is ready.