Salad sauce preparation device and preparation method thereof

Abstract

The invention discloses a salad dressing preparation device and a salad dressing preparation method, and belongs to the technical field of foods.The salad dressing preparation method comprises the steps that corn oil, peanut oil, honey, salt, egg yolk, crosslinked starch, xanthan gum and ampelopsis grossedentata extract are adopted as raw materials and mixed and sheared through an emulsifying device till emulsification is achieved, and the salad dressing is prepared. Wherein the ampelopsis grossedentata extracting solution is prepared by mixing and cooking ampelopsis grossedentata and drinking water, filtering ampelopsis grossedentata residues and cooling. The method has the beneficial effects that the ampelopsis grossedentata extract is prepared by mixing and cooking ampelopsis grossedentata and drinking water, so that the method is safe, environment-friendly, simple to operate and suitable for industrial large-scale production; the salad dressing prepared from the ampelopsis grossedentata extracting solution, corn oil, egg yolk, xanthan gum and other raw materials contains rich bioactive substances such as myricetin, dihydromyricetin, ampelopsis grossedentata flavone and the like, so that the salad dressing has the effects of resisting oxidation, resisting inflammation and inhibiting bacteria.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a salad dressing preparation device and a preparation method thereof. Background technique [0002] Salad dressing is a common condiment in people's daily life. It is deeply loved by people because of its rich nutrition, high value, unique flavor and convenient use. Salad dressing is an acidic high-fat emulsion in a semi-solid form, which is made from vegetable oil, eggs, salt, white sugar, spices, vinegar, etc. It has the characteristics of high fat, high calorie, and high cholesterol in nutritional composition. The content is generally 70-80%, so long-term or excessive consumption will cause adverse effects on the human cardiovascular system. In recent years, 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 conv...

AI Technical Summary

Problems solved by technology

[0003] Although there are various salad dressings in the prior art, such as egg-free salad dressing, fruit salad dressing, fruit and vegetable compound salad dressing and low-fat salad dressing, etc., the application of vine tea in salad dressing has not yet been involved ; In addition, most of the emulsification devices in the prior art focus on improving the shearing capacity, while ignoring the improvement of its fresh-keeping ability

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