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

A low-fat salad dressing and temperature-resistant technology, which is applied in the fields of edible oil/fat, confectionery, and confectionary industry, can solve the problems of loss of emulsification, unhealthy health, and waste of resources, so as to improve food safety and flavor Quality, the effect of reducing the cost of raw materials

Inactive Publication Date: 2005-08-03
王利群
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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-ma

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Embodiment 1: (salad dressing 1)

[0038] This salad dressing takes the required weight (Kg) of each component according to the following components, wherein the water is added twice, and is processed and produced according to the following steps:

[0039] Sugar 80 Salt 3.50

[0040] Guar Gum 0.50 MSG 1.00

[0041] Sodium citrate 0.50 Potassium sorbate 0.16

[0042] Wheat Starch 18 Egg Yolk 24

[0043] Salad oil 60 Lecithin 0.40

[0044] Water 210 Egg Whites 27

[0045] Citric acid 2.50 Edible acetic acid 0.40

[0046] Edible lactic acid 1.70

[0047] (1) Pre-emulsification: Stir fresh egg yolk, lecithin, and salad oil at room temperature, and whip at high speed to form a stable yellow water-in-oil paste-like colloidal mayonnaise, then slowly add 170Kg of clean water under stirring, and continue The phase inversion is initially completed by whipping to form a creamy yellow oil-in-water fluid colloidal mayonnaise. The pasty colloidal mayonnaise of water-in-oil in...

Embodiment 2

[0053] Embodiment 2: (salad dressing 2)

[0054] This salad dressing takes the required weight (Kg) of each component by the following components, and all the other processing steps are with embodiment 1:

[0055] Sugar 90 Salt 2.60

[0056] Xanthan gum 0.40 MSG 1.30

[0057] Sodium citrate 0.60 Potassium sorbate 0.18

[0058] cornstarch 17 egg yolk 26

[0059] Salad oil 55 Lecithin 0.60

[0060] water 185 egg whites 28

[0061] Citric acid 3.00 Edible acetic acid 0.50

[0062] Edible lactic acid 1.50

Embodiment 3

[0063] Embodiment 3: (storage and application of salad dressing)

[0064] (1) The shelf life and storage conditions of this product are at 5-25°C and stored in the dark for three months;

[0065] (2) Stir raw pumpkin with this product, put it into a retort bag and seal it, boil it in a water bath for 30-40 minutes, the pumpkin is cooked, but this product does not change its nature, does not produce oil, and its appearance and taste remain unchanged;

[0066] (3) This product can be used to make hot salads, and can also be made into salads suitable for microwave heating;

[0067] (4) Use this product together with other raw materials such as noodles, meat, vegetables, fruits or eggs, and pasteurize (above 65°C) to make tourist instant food.

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): A23D9/00A23D9/013A23G3/00A23L29/212
Inventor 王利群
Owner 王利群
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