Multi-flavor fruit salad dressing and preparation method thereof
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A technology of salad dressing and fruit, which is applied in the direction of food preparation, the function of food ingredients, and food ingredients containing natural extracts, etc., can solve the problems of low nutritional value, single taste, and taste not suitable for Asian people, etc., and achieve obvious whitening effect Effect
Inactive Publication Date: 2015-07-22
HEFEI YUEJIE ECOLOGICAL AGRI TECH
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Problems solved by technology
There are a variety of salad dressings currently on the market, with a single taste and low nutritional value, and the taste is not suitable for Asian people
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[0015] The present invention will be further described below in conjunction with specific examples.
[0016] A multi-flavored fruit salad dressing is composed of the following raw materials in parts by weight: 45 parts of strawberries, 15 parts of longan, 8 parts of potatoes, 8 parts of carrots, 7 parts of winter melon seeds, 4 parts of tomatoes, 4 parts of white poria cocos, 4 parts of egg whites, 3 parts of pearl powder, 4 parts of wormwood, 3 parts of chrysanthemum vine, 3 parts of Polygonatum odoratum, 2 parts of luminous sand, 2 parts of safflower, 2 parts of angelica, 3 parts of almond, 2 parts of Huoxiang, 1 part of trichosanthes, 2 parts of Gansong 1 part, 4 parts of honey, 2 parts of lemon juice;
[0017] The preparation method of multi-flavored fruit salad dressing comprises the following steps:
[0018] (1) Peel and cook potatoes, carrots, and winter melon seeds for 20-30 minutes, then take them out, mash them into a puree, and set aside;
[0019] (2) Peel the str...
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Abstract
The invention discloses a multi-flavor fruit salad dressing and a preparation method thereof. The multi-flavor fruit salad dressing is composed of the following raw materials in parts by weight: 40-50 parts of strawberry, 10-20 parts of longan, 5-10 parts of potato, 5-10 parts of carrot, 6-8 parts of waxgourd seed, 3-5 parts of tomato, 3-5 parts of white poria, 1-5 parts of egg white, 2-4 parts of pearl powder, 3-5 parts of wormwood, 2-4 parts of Bauhinia championii, 2-3 parts of Polygonatum odoratum, 1-3 parts of Vespertilio superans Thomas, 1-3 parts of red flower, 1-2 parts of angelica, 2-4 parts of apricot kernels, 2-3 parts of Agastache rugosus, 1-3 parts of radices trichosanthis, 1-4 parts of rhizoma nardostachyos, 3-5 parts of honey, and 2-5 parts of lemon juice. The salad dressing provided by the invention is prepared from the strawberry, the longan and the tomato; the strawberry pulp contains plenty of nutrient substances such as saccharides, protein, organic acid and pectin so that the multi-flavor fruit salad dressing has nutrition and health care effect for the human body.
Description
technical field [0001] The invention relates to the field of non-staple food, in particular to a multi-flavored fruit salad dressing and a preparation method thereof. Background technique [0002] With the continuous improvement of people's living standards, the pursuit of taste diversity has become a fashion that people pursue. The main raw materials of bottled salad dressing are vegetable oil, egg yolk and brewed vinegar, plus seasonings and spices. Among them, vegetable oil is mostly olive oil in Europe, while soybean salad oil is generally used in Asia. After the oil and egg yolk are fully stirred, emulsification occurs, and it becomes a delicious salad dressing. There are various salad dressings currently on the market, which have a single taste and low nutritional value, and the taste is not suitable for Asian people. Contents of the invention [0003] The purpose of the invention is to overcome the deficiencies in the prior art, and provide a multi-flavore...
Claims
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