Oil from the seeds is first removed by cold pressing, and then its residue is removed by treating the cake with gasoline. A paste is prepared from the obtained defatted powder of mustard cake by mixing it with a solution of rubber in gasoline. The paste is applied with the help of a plastering machine. The technological process of obtaining mustard pastes consists of five stages: preparation of glue – 2% solution of rubber in gasoline, preparation of mustard mass – a mixture of equal parts of mustard powder and glue, smearing the mass on paper and drying the roll in the drying chamber for 45 minutes at an air temperature of 80 “C, while evaporating gasoline residues, cutting the roll and packing mustard pastes. The dried tape is cut on a sheet-cutting machine into sheets, which are cooled for 24 h, and then the sheets are cut into individual mustards; gasoline recovery.

Mustards are produced in cellophane bags or paraffin paper bags of 10 pieces. Each tenth mustard on one side has a label, which indicates the method of application. Packages are placed in packs of 600 pieces and stored in a dry place, as in the presence of moisture is hydrolyzed sinigrin and mustard sticks lose their activity. Shelf life of mustard is 8 months. The use of mustard as an irritant is based on the hydrolysis of glycoside sinigrin, which is located in mustard seeds, and the release of mustard essential oil, consisting entirely of allylisothiocyanate. Hydrolysis proceeds only if the emulsion enzyme (myrosin) is preserved in the cake. The quality of mustards is assessed by the content of allylisothiocyanate. In addition, mustard cups are lowered for 6-10 s in water with a temperature of 37 ° C, after which tightly applied to the skin, and mustard mustard should cause a strong burning of the skin no later than 5 min.