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Spicy salad dressing and preparation method thereof

A production method and technology of salad dressing, applied in food preparation, application, food science, etc., can solve the problem of not having wasabi taste at the same time, and achieve the effect of unique flavor, high nutritional value and moderate spicy taste

Inactive Publication Date: 2012-04-18
TIANJIN FOOD RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no salad dressing condiment on the market that has the taste of wasabi, chili oil and horseradish at the same time

Method used

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Embodiment Construction

[0016] A kind of spicy salad dressing, take soybean salad oil 60Kg, white sugar 1.75Kg, frozen egg liquid 10Kg, xanthan gum powder 0.25Kg, salt 0.03Kg, mustard oil 0.03Kg, chili oil 0.03Kg, horseradish powder 0.015Kg , monosodium glutamate 0.001Kg, purified water 27.89Kg.

[0017] The preparation method of the above-mentioned spicy salad dressing is completed according to the following steps:

[0018] ①Choose soybean salad oil, white sugar and frozen egg liquid as main ingredients;

[0019] ② Weigh xanthan gum powder, horseradish powder, chili oil, salt, and monosodium glutamate, add them to the weighed white sugar, and manually mix them evenly, then add the weighed purified water and stir well to form a mixed solution;

[0020] ③ Pour the mixed liquid in step 2 and the weighed frozen egg liquid into the homogenizing tank and mix well;

[0021] ④ Add soybean salad oil to the homogenizing tank and homogenize for 20-30 minutes, then add the weighed mustard oil to the homogeniz...

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PUM

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Abstract

The invention discloses a spicy salad dressing, which is prepared from the following raw materials in percentage by weight: 60 percent of salad oil, 1.75 percent of white granulated sugar, 10 percent of egg liquid, 0.25 percent of xanthan gum powder, 0.03 percent of edible salt, 0.03 percent of mustard oil, 0.03 percent of chili oil, 0.015 percent of horseradish powder, 0.001 percent of monosodium glutamate and 27.89 percent of purified water. The spicy salad dressing is processed by taking refined salad oil, superior white granulated sugar and chilled egg liquid as main raw materials according to a scientific proportion by using advanced process equipment. The spicy salad dressing tastes delicious and moderately spicy, has unique flavor and high nutrient value, and is suitable for restaurants and households.

Description

Technical field: [0001] The invention relates to a food and a preparation method thereof, in particular to a spicy salad dressing and a preparation method thereof. Background technique: [0002] Salad dressing is very popular as a Western-style seasoning. The main raw material of traditional salad dressing is that ingredients such as salad oil and fresh egg yolk become an emulsified system by whipping, and its taste is bitter and sour, which is suitable for foreigners' tastes, but not very suitable for Chinese people's tastes. [0003] The main spicy component of mustard is mustard oil. Its spicy taste is strong, which can stimulate the secretion of saliva and gastric juice, have the effect of appetizing and enhance people's appetite. Mustard has a strong detoxification function and can detoxify fish and crabs, so raw salmon and other fresh foods are often served with mustard. Mustard also has certain effects on reducing blood viscosity, treating asthma, and preventing too...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/29A23L27/60A23L33/00
Inventor 李有起胡兆博朱玮姚骏
Owner TIANJIN FOOD RES INST
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