Method for preparing Chinese magnoliavine fruit functional salad jam
A functional, Schisandra chinensis technology, applied in food preparation, medical preparations containing active ingredients, pharmaceutical formulations, etc., can solve problems such as the inability to meet the requirements of consumers for naturalization and diversification, lack of layering, and only focusing on taste. , to achieve good nutritional and health care value, improve immunity, and the effect of a reasonable ratio
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Embodiment 1
[0021] 1. Select fresh eggs, the yolk index is not less than 0.4, sterilize the eggs with 1% potassium permanganate, wash them with water, beat the eggs to separate 100g of egg yolks, put the egg yolks in a container with good thermal conductivity, and put them at 60°C Keep warm in a water bath for 6 minutes, put the egg yolk into a tissue masher, add 3g of white sugar, 2g of salt, 1g of mustard oil, and stir for 2 minutes; add 80g of salad oil and 12g of white vinegar one by one, and stir for 15 minutes until uniform, fine and smooth Stable mayonnaise until 198g mayonnaise;
[0022] 2. Preparation of Schisandra Extract
[0023] After removing impurities and drying in the shade, superfinely pulverize to 40 mesh wild Schisandra raw material 100g, add 600ml 90% edible alcohol, reflux extraction at 85°C for 3 hours, filter with 430 mesh filter cloth, add 300ml 90% edible alcohol 85 to the remaining raw materials Reflux extraction at ℃ for 2 hours, filter with a 430-mesh filter c...
Embodiment 2
[0027] 1. Choose fresh eggs, the yolk index is not less than 0.4, sterilize the eggs with 1% potassium permanganate, wash them with water, beat the eggs to separate 100g of egg yolks; put the egg yolks in a container with good thermal conductivity, and put them at 60°C Keep warm in a water bath for 6 minutes, put the egg yolk into a tissue masher, add 5g of white sugar, 1g of salt, 2g of mustard oil, and stir for 1min; add 65g of salad oil and 15g of white vinegar one by one, and stir for 15 minutes until uniform, fine and smooth Stable mayonnaise until 188g mayonnaise;
[0028] 2. Preparation of Schisandra Extract
[0029] After removing impurities and drying in the shade, ultrafinely pulverize to a particle size of 40 mesh, add 100g of Schisandra chinensis raw material, add 600ml of 90% edible alcohol to reflux at 85°C for 3 hours, filter with a filter cloth of 430 mesh, add 300ml of 90% edible alcohol to the remaining raw materials, and extract at 85°C under reflux 2h, fil...
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