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Salad dressing capable of melted into oil after baking and capable of industrial production

A technology of oil salad, soybean oil, applied in the direction of food ingredients, food ingredients as antioxidants, food science, etc.

Inactive Publication Date: 2021-03-30
广东百利食品股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the deficiencies of the prior art, the present invention provides an industrially produced salad dressing that can be turned into oil after baking, which solves the problem that a lot of colloids or other stabilizers are added to the industrially produced salad dressing on the market, and the emulsification system is very difficult. Stable, storage within the shelf life can ensure that the system is stable and does not break, even if it is baked at high temperature, it will not melt

Method used

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  • Salad dressing capable of melted into oil after baking and capable of industrial production

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Effect test

Embodiment 1

[0027] The invention provides a technical solution: an industrially produced salad dressing that can be turned into oil after baking, which is prepared from the following components by mass: soybean oil 69.619%, water 12.0%, whole egg liquid 3.0%, white sugar 4.0%, Vinegar 9.5%, Xanthan Gum 0.04%, Salt 1.8%, Disodium EDTA 0.001%, and Antioxidant 0.04%.

[0028] The salt in the above-mentioned salad dressing ingredients is iodized salt.

[0029] The antioxidant in the above-mentioned salad dressing ingredients adopts disodium edetate.

[0030] In addition, the present invention also provides a method for preparing salad dressing that can be converted into oil after baking, which can be industrially produced, comprising the following steps:

[0031] S1. Raw material pretreatment: each raw material is sorted, screened, cleaned and dried in sequence, and according to the proportion, the raw materials that have undergone the above pretreatment operations are weighed and placed in ...

Embodiment 2

[0038] The invention provides a technical proposal: an industrially produced salad dressing that can be turned into oil after baking, which is prepared from the following components by mass: soybean oil 66.9305%, water 16.0%, whole egg liquid 6.0%, white sugar 2.0%, Vinegar 7.0%, Xanthan Gum 0.01%, Salt 2.0%, Disodium EDTA 0.0095%, and Antioxidant 0.05%.

[0039] The salt in the above-mentioned salad dressing ingredients is iodized salt.

[0040] The antioxidant in the above-mentioned salad dressing ingredients adopts disodium edetate.

[0041] In addition, the present invention also provides a method for preparing salad dressing that can be converted into oil after baking, which can be industrially produced, comprising the following steps:

[0042] S1. Raw material pretreatment: each raw material is sorted, screened, cleaned and dried in sequence, and according to the proportion, the raw materials that have undergone the above pretreatment operations are weighed and placed i...

Embodiment 3

[0049] The invention provides a technical proposal: an industrially produced salad dressing that can be turned into oil after baking, which is prepared from the following components by mass: soybean oil 70.949%, water 15.0%, whole egg liquid 5.0%, white sugar 2.5%, Vinegar 5.0%, Xanthan Gum 0.04%, Salt 1.5%, Disodium EDTA 0.001%, and Antioxidant 0.01%.

[0050] The salt in the above-mentioned salad dressing ingredients is iodized salt.

[0051] The antioxidant in the above-mentioned salad dressing ingredients adopts disodium edetate.

[0052] In addition, the present invention also provides a method for preparing salad dressing that can be converted into oil after baking, which can be industrially produced, comprising the following steps:

[0053] S1. Raw material pretreatment: each raw material is sorted, screened, cleaned and dried in sequence, and according to the proportion, the raw materials that have undergone the above pretreatment operations are weighed and placed in ...

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Abstract

The invention discloses salad dressing capable of melted into oil after baking and capable of industrial production, which relates to the technical field of salad dressing and is prepared from the following components in percentage by mass: 50.0-90.0 percent of soybean oil, 5.0-20.0 percent of water, 1.0-10.0 percent of egg pulp, 0.5-5.0 percent of white granulated sugar, 1.0-10.0 percent of vinegar, 0.01-0.05 percent of xanthan gum, 0.5-2.0 percent of salt, 0.0001-0.001 percent of disodium EDTA, and 0.01-0.05 percent of antioxidant. The salad dressing can be industrially produced on a large scale, has a long shelf life, can be normally stored and transported at normal temperature, is stable in dressing body, and can be formed into oil after being baked at high temperature in a baked product, so that a part of the oil is absorbed to improve the taste of the baked product, while another part of the oil is left on the surface of the baked product to play a decorative role.

Description

technical field [0001] The invention relates to the technical field of salad dressing, in particular to an industrially produced salad dressing that can be converted into oil after baking. Background technique [0002] In the bakery, bread and pizza products are made by brushing oil on the dough and putting salad dressing on it. After baking, the salad dressing is baked and shaped for decoration, and the oil will be absorbed to make the product soft and taste. get promoted. But at the same time, there is space for the integration of brushing oil and mounting salad dressing. Now we are committed to developing a salad dressing that can be converted into oil after roasting, part of which is absorbed to improve the taste, and part of it remains on the surface of baked products to form textured decorations. [0003] At present, a lot of colloids or other stabilizers are added to the industrially produced salad dressings on the market. The emulsification system is very stable. St...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
CPCA23L27/60A23V2002/00A23V2200/02A23V2250/5086
Inventor 徐伟鸿郑云刚祝兆栋
Owner 广东百利食品股份有限公司
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