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Green salad and preparation method thereof

A salad and vegetable technology, applied in the direction of food preparation, vegetarian ingredients (without all animal products), the function of food ingredients, etc., can solve the problems of unreasonable matching, obesity, poor stability, etc., and achieve easy With food, lower cholesterol, excellent taste effect

Inactive Publication Date: 2014-02-19
刘逸婷
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, our country generally adopts the processing technology and preparation method imported from the West to prepare salad dressing. Because there are certain regional and habitual differences in food tastes between Chinese and Westerners, Western-style salad dressing is not very suitable for Chinese tastes; Moreover, the raw materials used in this salad are single, the matching is not reasonable enough, the operation is complicated, and it is easy to cause poor stability; most of the salad dressings on the market currently use a large amount of edible oil and other high-fat materials, which leads to the increase in calories contained therein. Too much, it is easy to make people suffer from obesity, high cholesterol, diabetes and heart disease, etc., which is not conducive to people's health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A vegetable salad, in parts by weight, its components are: 250 parts of cucumber, 100 parts of lettuce, 200 parts of carrot, 150 parts of onion, 300 parts of broccoli, 200 parts of green beans, 900 parts of salad oil, 1000 parts of eggs, 40 parts of vinegar, 8 parts of salt, 120 parts of sugar, 2 parts of monosodium glutamate, 1 part of protamine, 20 parts of condensed milk, 6 parts of locust bean gum.

[0023] The vegetable salad mentioned above is realized through the following steps:

[0024] (1) Select 250 parts of qualified cucumbers, 100 parts of lettuce, 200 parts of carrots, 150 parts of onions, 300 parts of broccoli, and 200 parts of green beans, clean them, and then cut them into pieces;

[0025] (2) Take 1 / 5 of the cucumbers, lettuce, carrots, onions, broccoli, and green beans in step (1) and put them into water for cooking once, remove the slag to get the cooking liquid, and then add 1 / 5 to the cooking liquid respectively 5. Cucumbers, lettuce, carrots, oni...

Embodiment 2

[0032] A vegetable salad, in parts by weight, its components are: 350 parts of cucumber, 150 parts of lettuce, 300 parts of carrot, 200 parts of onion, 400 parts of broccoli, 300 parts of green beans, 1200 parts of salad oil, 1200 parts of eggs, 50 parts of vinegar, 10 parts of salt, 200 parts of sugar, 3 parts of monosodium glutamate, 2 parts of essential oil, 35 parts of condensed milk, 10 parts of pectin.

[0033] The vegetable salad mentioned above is realized through the following steps:

[0034] (1) Select 350 parts of qualified cucumbers, 150 parts of lettuce, 300 parts of carrots, 200 parts of onions, 400 parts of broccoli, and 300 parts of green beans, clean them, and cut them into pieces;

[0035] (2) Take 1 / 5 of the cucumbers, lettuce, carrots, onions, broccoli, and green beans in step (1) and put them into water for cooking once, remove the slag to get the cooking liquid, and then add 1 / 5 to the cooking liquid respectively 5. Cucumbers, lettuce, carrots, onions, b...

Embodiment 3

[0042] A vegetable salad, in parts by weight, its components are: 300 parts of cucumber, 125 parts of lettuce, 250 parts of carrot, 175 parts of onion, 350 parts of broccoli, 250 parts of green beans, 1150 parts of salad oil, 1050 parts of eggs, 45 parts of vinegar, 9 parts of salt, 160 parts of sugar, 2 parts of monosodium glutamate, 1 part of chitosan, 28 parts of condensed milk, 5 parts of carrageenan, and 4 parts of agar.

[0043] The vegetable salad mentioned above is realized through the following steps:

[0044] (1) Select 300 parts of qualified cucumbers, 125 parts of lettuce, 250 parts of carrots, 175 parts of onions, 350 parts of broccoli, and 250 parts of green beans, clean them, and then cut them into pieces;

[0045] (2) Take 1 / 5 of the cucumbers, lettuce, carrots, onions, broccoli, and green beans in step (1) and put them into water for cooking once, remove the slag to get the cooking liquid, and then add 1 / 5 to the cooking liquid respectively 5. Cucumbers, lett...

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Abstract

The invention discloses a green salad and a preparation method thereof. The green salad comprises raw materials as follows: a cucumber, lettuce, a carrot, an onion, broccoli, string beans, salad oil, an egg, vinegar, salt, sugar, monosodium glutamate and a preservative. The preparation method comprises steps as follows: cleaning and slicing the raw materials, preparing a vegetable mixed solution; dissolving the salad oil; preparing a semi-finished salad product; performing heat treatment; preparing the green salad; and performing canning and sterilization. The green salad has an oriental taste and meets Chinese taste, is strong and delicious in flavor and good in stability, tastes excellent, has efficacy of blood pressure reduction and cancer prevention and resistance and the like, can reduce cholesterol, is high in vitamin content, is the favorite of vegetarians, and is matched with food easily; and further, natural food is taken as basic materials, so that the green salad has no side effect on human bodies.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a vegetable salad and a preparation method thereof. Background technique [0002] With the development of society and the improvement of living standards, people pay more and more attention to health. Salad, as a kind of small seasoning with strong foreign flavor, has more and more varieties with the expansion of raw materials and the familyization of production methods. Most of the salads have the characteristics of bright color, beautiful appearance, fresh and refreshing, greasy and appetizing, and are loved by consumers. [0003] At present, our country generally adopts the processing technology and preparation method imported from the West to prepare salad dressing. Because there are certain regional and habitual differences in food tastes between Chinese and Westerners, Western-style salad dressing is not very suitable for Chinese tastes; Moreover, the raw materi...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/24A23L19/00A23L27/60
CPCA23L27/60A23L19/00A23L33/40A23V2002/00A23V2200/264A23V2200/30A23V2200/308A23V2200/326A23V2200/3262
Inventor 刘逸婷
Owner 刘逸婷
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