Temperature resistance type fuel egg low fat salad sauce and its producing method

Abstract

The present invention discloses a kind of temperature resistant full egg low fat salad dressing and its production process, and belongs to the field of food producing technology. The temperature resistant full egg low fat salad dressing is produced with full egg as main material and through initial emulsification, final emulsification, diluting gelatinization, acidification, homogenization and other steps. It has unique recipe, and is creamy white, mellow, not fat, smooth, heat resistant and low in fat content. The present invention expands the application range of salad dressing and raises the food safety of salad dressing.

Description

technical field [0001] The invention relates to the technical field of manufacturing food seasoning sauce, in particular to a temperature-resistant, whole egg, low-fat salad dressing product and a production method thereof. Background technique [0002] As a Western-style seasoning, salad dressing is mainly used as a Western-style cold salad in the Western food industry, such as vegetable salad, fruit salad, assorted salad, potato salad, etc. It is also used as a filling for hamburgers and seasoning for fried chicken. [0003] The main ingredients of salad dressing are fresh egg yolk and salad oil, and the auxiliary materials are a small amount of salt, sugar, starch, water and vinegar. The western food industry often uses "one egg, eight taels of oil" to summarize the production of salad dressing. In short, the ratio of the amount of egg yolk to oil is about 1:8, and fresh egg yolk is used as an emulsifier for oil, so salad dressing is high in fa...

AI Technical Summary

Problems solved by technology

The western food industry often uses "one egg, eight taels of oil" to summarize the production of salad dressing. In short, the ratio of the amount of egg yolk to oil is about 1:8, and fresh egg yolk is used as an emulsifier for oil, so salad dressing is high in fat. food; when using fresh egg yolk as an emulsifier, it is necessary to separate and remove the egg white in the fresh egg. If there is egg white, the emulsification effect will be greatly reduced, but after separating the egg white, nearly half of the resources of each egg are wasted. According to reports It also loses the "balancing" effect of egg white on the cholesterol in egg yolk, so salad dressing is rich in cholesterol, and eating too much is not good for cardiovascular and heart, especially for middle-aged and elderly people. From a broad perspective, it is also an unhealthy food; Generally, salad dressing is a "cold-made" food. It does not undergo high temperature during processing, otherwise the egg yolk will solidify and lose its emulsification effect. The total number of bacteria on the eggshell can reach up to several million, mainly E. coli. Sick eggs and spoiled eggs contain intestinal pathogenic bacteria. Although strict disinfection procedures have been implemented during the production process, there are still potential safety hazards. Therefore, salad dressing is not considered safe food, especially around summer; At the same time, salad dressing usually denatures when it is heated (above 60°C), resulting in oil separation, so it can only be used for cold dressing, cold salads, etc., but not for heating, and its application range has certain limitations; To sum up, in addition to being delicious, salad dressing is a high-fat, unhealthy, safety hazard, and only limited to cold food applications