Method for preparing Chinese magnoliavine fruit functional salad jam

A functional, schisandra technology, applied in food preparation, medical preparations containing active ingredients, pharmaceutical formulas, etc., can solve the problem of not meeting consumers' natural and diversified requirements, taste ignoring color, nutrition and efficacy, lack of Problems such as sense of layering, achieve good nutritional and health value, improve immunity, and bright red color

Active Publication Date: 2007-11-14
JILIN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, so far seasoning products are still mainly brewed products, and most of the products are liquid products such as sauce, soy sauce, vinegar, etc., which are inconvenient to transport, and some prepared seasonings only pay attention to taste and ignore color, nutrition and efficacy.
In the consumption of condiments, ordinary condiments have a single taste and lack a sense of hierarchy, which is increasingly unable to meet consumers' demands for natural and diversified food flavors.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The present invention relates to a schisandra berry functional salad cream. Said schisandra berry functional salad cream is made up by using wild schisandra berry, fresh egg, white granulated sugar, edible salt, mustard oil, salad oil, white vinegar, condensed milk and sodium benzoate through a certain preparation process. Besides, said invention also provides the concrete steps of said preparation process.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a preparation method of schisandra functional salad dressing. technical background [0002] Salad is made by processing all kinds of cooled clinker or raw material that can be eaten directly into smaller shapes, and then adding salad dressing. Most of them have bright color, beautiful appearance, fresh and refreshing, and appetizing specialty. [0003] North Schisandra (Schisandra chinensis (Turcz) Baill.) Alias: mountain pepper, Liao five flavors, Zanthoxylum bungeanum. It belongs to Magnoliales of Magnoliaceae, Magnoliaceae Magnoliaceae (or Sehisandraceae of Schisandraceae), is a rare and authentic medicinal material in Changbai Mountain, and one of the "Eight Famous Medicines" in Jilin Province. Schisandra contains various chemical components such as volatile oils, organic acids, vitamins, lignans, triterpenes, sesquiterpenes and polysaccharides. Studies have shown that Schi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/28A23L1/30A61K36/57A61P35/00A61P37/02A61P39/06A23L33/105
Inventor 胡耀辉霍芳董然于寒松刘俊梅孙建忠沈静肖萍关芯蕊于伟东
Owner JILIN AGRICULTURAL UNIV
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