Compound fruit and vegetable salad dressing and production method thereof

Abstract

The invention relates to the technical field of dressing and production methods of the dressing, in particular to compound fruit and vegetable salad dressing and a production method thereof. The production method comprises the following steps: evenly mixing eggs, matcha powder and longan syrup; after adjusting pH, mixing the mixture at a constant temperature, adding modified salad dressing, performing mixing at a high speed, performing mixing at a constant temperature again, adding starch leavening and litsea cubeba oil extract at the same time, performing mixing at a high speed again, then performing water-bath heating at a constant temperature, adding stabilizer, and obtaining the compound fruit and vegetable salad dressing, wherein the modified salad dressing is obtained by mixing salad dressing with sucrose fatty acid ester in a thermal environment, the longan syrup is obtained by adding longan into water for boiling and then adding grape must and the like for vacuum concentration, and the starch leavening is obtained by starchy substance enzymolysis and fermentation. The salad dressing has the advantages of stability, oxidation resistance, good heat resistance and non-perishability.

Description

technical field [0001] The invention relates to the technical field of sauce and a preparation method thereof, in particular to a fruit and vegetable compound salad dressing and a preparation method thereof. Background technique [0002] Salad dressing belongs to seasoning sauce, which is a semi-solid acidic high-fat emulsion. In Europe, America, Japan and other countries, salad dressing is an indispensable sauce on the table. It has a unique taste and is easy to eat. It is often used in Chinese and Western dishes. The preparation of cold dishes can also be applied on the surface of staple food or eaten directly. With the continuous integration of Chinese and Western catering cultures and the improvement of people's living standards, salad dressing products are developing in the direction of diversification, compound convenience, nutrition and health care. [0003] Traditional salad dressing is a viscous semi-solid food made of refined salad oil, egg yolk, vinegar, and wate...

AI Technical Summary

Problems solved by technology

[0003] Traditional salad dressing is a viscous semi-solid food made of refined salad oil, egg yolk, vinegar, and water as the main raw materials, supplemented by sugar, salt, etc., which are prepared and emulsified. It is easy to change the structure of the sauce body and lead to the demulsification of the sauce body. Therefore, the oil needs to have a sufficiently low melting point, which increases the cost of material selection. Increased food safety hazards

[0004] Salad dressing is a high-calorie, high-fat, high-cholesterol food. Long-term or excessive consumption will cause adverse effects on the human cardiovascular system. Nowadays, it is usually used to reduce the amount of oil used, increase the amount of water, and add oil substitutes. To reduce the energy value of salad dressing, but further increase the requirements for material selection and pretreatment, and the formed milky system is unstable and easy to deteriorate. In addition, salad dressing is a cold product and does not undergo high-temperature sterilization, so it greatly weakens the salad dressing. anti-corrosion effect