Salad sauce with mustard flavor and preparation method thereof

A technology of salad dressing and flavor, applied in the field of condiments, to achieve the effect of soft taste, good flavor and high nutritional value

Active Publication Date: 2011-06-01
广东百味佳味业科技股份有限公司
View PDF0 Cites 19 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Currently, there is no wasabi-flavored salad dressing on the market

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0056] A kind of mustard flavor salad dressing, it comprises following preparation steps:

[0057] (1) Raw material preparation: clean the fresh mustard, peel it, slice it, then crush it into granules, dry it into mustard powder, and set aside; take fresh eggs, break the egg shells, and obtain fresh egg white liquid;

[0058] (2) Weigh raw materials according to the following parts by weight: 45 parts of soybean salad oil, 50 parts of water, 8 parts of egg white liquid, 2 parts of monosodium glutamate, 3 parts of salt, 6 parts of sugar, 6 parts of milk powder, 3 parts of acetic acid, 0.5 parts of xanthan gum 5 parts of mustard powder, 1 part of fatty acid monoglyceride, 3 parts of tapioca starch;

[0059] (3) Dissolve salt, sugar, monosodium glutamate, milk powder, mustard powder, xanthan gum, and fatty acid monoglyceride in half of the water, add tapioca starch after dissolving, heat up to 90°C, and keep warm for 10 minutes;

[0060] (4) Pass the mixture obtained in step (3) t...

Embodiment 2

[0064] A kind of mustard flavor salad dressing, it comprises following preparation steps:

[0065] (1) Raw material preparation: clean the fresh mustard, peel it, slice it, then crush it into granules, dry it into mustard powder, and set aside; take fresh eggs, break the egg shells, and obtain fresh egg white liquid;

[0066] (2) Weigh raw materials according to the following parts by weight: 20 parts of rapeseed salad oil, 70 parts of water, 15 parts of egg white liquid, 4 parts of monosodium glutamate, 1 part of salt, 15 parts of sugar, 15 parts of milk powder, 1 part of acetic acid, xanthan gum 1.5 parts, wasabi powder 10 parts, sucrose ester 0.5 parts, tapioca starch 10 parts;

[0067] (3) Dissolve salt, sugar, monosodium glutamate, milk powder, mustard powder, xanthan gum, and sorbitol fat in half of the water, add tapioca starch after dissolving, heat up to 92°C, and keep warm for 12 minutes;

[0068] (4) Pass the mixture obtained in step (3) through a cold and heat exc...

Embodiment 3

[0072] A kind of mustard flavor salad dressing, it comprises following preparation steps:

[0073] (1) Raw material preparation: clean the fresh mustard, peel it, slice it, then crush it into granules, dry it into mustard powder, and set aside; take fresh eggs, break the egg shells, and obtain fresh egg white liquid;

[0074] (2) Weigh raw materials according to the following parts by weight: 55 parts of sunflower seed salad oil, 60 parts of water, 5 parts of egg white liquid, 6 parts of monosodium glutamate, 6 parts of salt, 9 parts of sugar, 3 parts of milk powder, 6 parts of acetic acid, xanthan gum 0.3 parts, 3 parts mustard powder, 3 parts soybean lecithin, 8 parts corn starch;

[0075] (3) Dissolve salt, sugar, monosodium glutamate, milk powder, mustard powder, xanthan gum, and soybean lecithin in half of the water, add cornstarch after dissolving, heat up to 93°C, and keep warm for 13 minutes;

[0076] (4) Pass the mixture obtained in step (3) through a cold and heat e...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention belongs to the technical field of seasonings, in particular relating to a salad sauce with mustard flavor and a preparation method thereof. The salad sauce with mustard flavor is prepared from the following raw materials in parts by weight: 20-70 parts of salad oil, 35-70 parts of water, 5-20 parts of plain white, 1-8 parts of monosodium glutamate, 1-10 parts of salt, 5-15 parts of sugar, 3-15 parts of powdered milk, 1-10 parts of acetic acid, 0.3-3 parts of xanthan gum, 3-15 parts of mustard powder, 0.5-5 parts of emulsifying agent, and 2-10 parts of modified starch. The salad sauce with mustard flavor is prepared through the following steps: preparing for the raw materials; weighing the raw materials; dissolving the raw materials, and heating up to 90 DEG C-95DEG C; addingthe salad oil and the plain white after cooling to 60-70 DEG C; adding the acetic acid and the water, stirring, homogenizing and emulsifying into the salad sauce; and carrying out quality inspecting,and packaging to obtain the finished product. The salad sauce with mustard flavor has the advantages of low fat, nutrition, healthy, good flavor and wide application range, can be used in the food heating or baking industry, and can endure the high temperature of 180DEG C-200DEG C for more than 10 minutes.

Description

Technical field: [0001] The invention belongs to the technical field of condiments, in particular to mustard-flavored salad dressing and a preparation method thereof. Background technique: [0002] As a Western-style seasoning, salad dressing is mainly used as a Western-style cold salad in the Western food industry, such as vegetable salad, fruit salad, assorted salad, potato salad, etc. It is also used as a filling for hamburgers and seasoning for fried chicken. [0003] The main ingredients of the existing salad dressing are fresh egg yolk and salad oil, and the auxiliary materials are a small amount of salt, sugar, starch, water and vinegar. The Western food industry often uses "one egg, eight taels of oil" to summarize the production of salad dressing. In short, the ratio of the amount of egg yolk to oil is about 1:8. Fresh egg yolk is used as an emulsifier for oil. Salad dressing is rich in cholesterol. Therefore, salad dressing is a high-fat food, and eating too much ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/225A23L1/307A23L27/60A23L27/18A23L33/20
Inventor 王胜利叶淑娟
Owner 广东百味佳味业科技股份有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap