Preparation method of strong-flavor type mayonnaise

A salad dressing and strong-flavored technology, which is applied in food ingredients as a taste improver, food science, etc., can solve the problems of insufficient strong and lasting flavor of salad dressing and poor taste of salad dressing, so as to achieve strong taste and smooth taste Slippery, easy-to-use effect

Inactive Publication Date: 2018-09-18
中山美斯佳食品有限公司
View PDF5 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is to overcome the defect of the existing salad dressing that the fragrance is not strong and long-lasting, resulting in poor taste of the salad dressing, and to provide a method for preparing a strong-flavored salad dressing

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

[0011] The invention provides a preparation method of a strong-flavor salad dressing. The raw material composition and weight ratio of the salad dressing are: water 54.12%, soybean oil 21.65%, white sugar 7.22%, egg 7.22%, edible salt 1.08%, apple Juice 0.72%, spices 3.61%, food additives 4.35%, food essence 0.03%.

[0012] Specifically, take 150g of water, 60g of soybean oil, 20g of white sugar, 20g of eggs, 3g of edible salt, 2g of apple juice, 10g of spices, 6g of hydroxypropyl distarch phosphate, 1g of sodium glutamate, 0.8g of DL-malic acid, Xanthan gum 2g, citric acid 1g, lactic acid 1g, potassium sorbate 0.2g, capsicum oleoresin 0.04g, disodium EDTA 0.014g, food flavor 0.1g.

[0013] During preparation, firstly take 20g of water, 20g of soybean oil, and 10g of spices, stir evenly, raise the temperature at 120°C for 30 minutes, and cool to obtain mixture A; then add water, white sugar, eggs, edible salt, apple juice, glutamic acid Sodium, DL-malic acid, xanthan gum, cit...

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 present invention discloses a preparation method of a strong-flavor type mayonnaise. The strong-flavor mayonnaise is prepared from the following raw materials in weight ratios: 54.12% of water, 21.65% of soybean oil, 7.22% of white granulated sugar, 7.22% of eggs, 1.08% of edible salt, 0.72% of apple juice, 3.61% of spices, 4.35% of food additives and 0.03% of edible essence. The preparation method includes the following steps: weighing 20 grams of water, 20 grams of soybean oil and 10 grams of spices for flavor extracting at a high temperature of 120 DEG C for 30 minutes, and cooling themixture to obtain mixture A; evenly stirring water, white granulated sugar, eggs, edible salt, apple juice, monosodium glutamate, DL-malic acid, xanthan gum, citric acid, lactic acid, potassium sorbate, capsicum oleoresin, ethylene diaminetetraacetic acid, edible essence and mixture A to form mixture B; evenly mixing soybean oil, hydroxypropyl distarch phosphate and xanthan gum to form mixture C;and slowly adding the mixture C into the mixture B during the stirring process with an egg beating machine, and continuously stirring the mixture B and the mixture C for 5-10 minutes, thereby obtaining the strong-flavor mayonnaise. The invention uses high-temperature and high-pressure concentrating and flavor-extracting technology to extract flavor components from the spices, and the flavor is strong and lasting.

Description

technical field [0001] The invention relates to a preparation method of salad dressing, in particular to a preparation method of strong-flavor salad dressing, and belongs to the technical field of food production technology. Background technique [0002] Salad dressings, which originated in the Mediterranean island of Minorca and are made with lots of eggs and oil, have had a long-standing place in the diet. The consumption of salad dressings continues to increase and is more pronounced in the near future, especially among young people, and many enthusiasts cannot resist adding salad dressings to all their food, including those that are already prepared. They are called "mayora". It's a coined phrase that combines the first few letters of salad dressing with the English suffix -er or -or, like the words driver or visitor. There are a wide range of salad dressings in Europe, while our domestic varieties are not complete, generally divided into: meat salad dressings, vegetab...

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): A23L27/60
CPCA23L27/60A23V2002/00A23V2200/14
Inventor 刘伟华
Owner 中山美斯佳食品有限公司
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