24 results about "Salad dressing" patented technology

The invention relates to the technical field of food processing, and discloses a flavor salad dressing based on modified rice bran fibers and a preparation method thereof.The preparation method comprises the steps that rice bran fiber powder is subjected to enzymolysis and high-pressure homogenization modification, and modified rice bran fiber dispersion liquid is obtained; preparing a fermentation substrate by using the modified rice bran fiber, activating lactobacillus acidophilus and lactobacillus plantarum, inoculating the lactobacillus acidophilus and the lactobacillus plantarum into the fermentation substrate, and fermenting to obtain a fermented rice bran fiber base material; the modified rice bran fiber dispersion liquid, the fermented rice bran fiber base material and other conventional components are used for preparing the flavored salad dressing. The flavored salad dressing is fresh and cool in taste and low in calorie, contains lactic acid, acetic acid and other organic acids and high-content water-soluble dietary fibers (prebiotics), is mellow in flavor, and can effectively promote intestinal health.

This invention relates to the field of aquatic product deep processing technology, and discloses a squid salad processing method based on gradient temperature cooking. The squid salad is made from cooked squid rings, mixed vegetables, and a salad dressing containing a specific compound emulsifying stabilizer. The processing method includes: subjecting pre-treated squid to acoustic-thermal coupled gradient cooking, sequentially undergoing three stages: ultrasonic-assisted low-temperature sol-gelation, silent medium-temperature heat-induced gelation, and high-temperature safe setting; subsequently, immediately immersing it in an ice-water mixture for gradient heat-blocking cooling, draining, and then mixing with the dressing. This invention effectively solves the problems of severe moisture loss and tough texture in traditional processes by precisely controlling the timing of ultrasonic intervention and three-stage temperature control, combined with the heat shock effect, giving the product a crispy exterior and tender interior texture. Simultaneously, the use of compound stabilizers improves the emulsification stability and water-holding capacity of the dressing in a high-humidity matrix, increasing the yield of the finished product.

The invention relates to low-fat fragrant and sweet salad dressing and a preparation method thereof, and belongs to the technical field of food processing. The salad dressing comprises functional components such as carrageenan, arginine, microfibrillated cellulose, glyceryl monostearate, hydroxypropyl cyclodextrin, soybean lecithin and vegetable oil according to a specific proportion. The preparation method is characterized in that glyceryl monostearate, hydroxypropyl cyclodextrin and soybean phospholipid are melted, mixed and crystallized in advance to form solid composite particles which can be melted in an oral cavity in a phase change manner, so that a strong flavor outbreak feeling and a mellow taste are provided; meanwhile, the salt is slowly released by utilizing the electrostatic interaction of the carrageenan and the arginine in the system; and by combining a three-dimensional network constructed by microfibrillated cellulose, the product is endowed with excellent oil-water separation resistance. While the content of fat and sodium is reduced, the problems of insufficient flavor and poor stability of the traditional low-fat sauce can be improved.

1. The name of the designed product: packing bottle (salad dressing). 2. The use of the designed product: a packing bottle for salad dressing, used for containing salad dressing. 3. The design points of the designed product: the combination of shape, pattern and color. 4. The picture or photo that best shows the design points: perspective view. 5. The design contains color. 6. Other circumstances that need to be explained: the salad dressing in the bottle in the design picture is a background and does not belong to the content of the design.

The utility model belongs to the field of wall-breaking crushing devices, and particularly relates to a wall-breaking crushing device for raw materials for preparing plant-based salad dressing, which comprises a tank body, and the top of the tank body is communicated with a feed port; the bottom of the tank body is communicated with a discharge hole; a filter pad is arranged in the tank body; a motor is arranged at the top of the tank body; the output end of the motor is fixedly connected with a first rotating shaft; the first rotating shaft and the tank body are arranged in a penetrating manner and are rotationally connected; a plurality of groups of first wall breaking knives are fixedly connected to the middle part of the first rotating shaft; a plurality of second rotating shafts penetrate through the top of the tank body and are rotationally connected with the top of the tank body; and by arranging the cooling pipe, the raw materials in the tank body can be cooled by the cooling pipe, the viscosity increase of grease in the materials caused by high temperature is reduced, and the quality of the device on wall breaking of the materials is improved.

1. Name of the product in this design: Packaging bottle (salad dressing). 2. Purpose of this design: For use in condiment packaging. 3. The key design elements of this product are the combination of shape, pattern, and color. 4. The image or photograph that best illustrates the design's key points: a 3D model. 5. The design for which protection is sought includes color.

The utility model relates to a salad dressing emulsifier which comprises a fixing support, a lifting mechanism is installed at the bottom of the fixing support, and an emulsifying barrel used for containing salad dressing raw materials is installed on the lifting mechanism. An annular guide rail is mounted at the top of the fixed bracket, an outer gear ring and a motor mounting plate are mounted on a sliding block of the annular guide rail, a stirring motor is mounted on the motor mounting plate, and a stirring paddle extending into the emulsifying barrel is mounted on a motor shaft of the stirring motor; a servo motor is installed on one side of the fixing support, and a gear meshed with the outer gear ring is installed on a motor shaft of the servo motor. The salad dressing emulsifying device has the beneficial effects that the stirring motor drives the stirring paddle to rotate, the servo motor drives the gear to rotate, and the outer gear ring drives the stirring motor to move in the circumferential direction of the emulsifying barrel, so that the stirring paddle moves in the emulsifying barrel in the circumferential direction of the emulsifying barrel to stir and emulsify salad dressing raw materials in the emulsifying tank; the stirring and emulsifying uniformity of the salad dressing raw materials is improved.

1. Name of the product in this design: Bottle Label (Wood-scented Salad Juice). 2. Purpose of this design: For use as a label on packaging bottles. 3. The key design feature of this product is its pattern. 4. The image or photograph that best illustrates the design's key features: the front view. 5. This design is a two-dimensional product, and the rear view, left view, right view, top view, and bottom view are omitted.

The utility model discloses a kind of auxiliary recording devices for salad dressing food processor, it is related to food processor technical field, including food processor body and cooking jar, cooking jar is installed on food processor body, sleeve is provided at cooking jar front side, sleeve is fixedly installed on food processor body, rotating shaft is rotatably connected in sleeve interior, rotating shaft outside is evenly provided with several columns of label group, several columns of label group are annular array arrangement on rotating shaft outside, and label group is composed of several upper and lower label blocks, and several upper and lower label blocks are evenly arranged on rotating shaft outside.The utility model is through the design of label group, rotating shaft, recording shield and formula display, can automatically record feeding process, in the process of every closure plate opening / closing, the raw material of corresponding label block is put, and in the process, the automatic shielding of corresponding label block is completed by recording shield of automatic downward movement, avoid feeding forget or error, improve the accuracy, efficiency and operation convenience of feeding, reduce raw material waste.

The utility model belongs to the technical field of salad dressing production, and particularly relates to a multi-material blending device for salad dressing production, which comprises a base, a barrel is fixedly connected to the top of the base, a plurality of feeding pipes are fixedly connected to the top of the barrel, a discharging pipe is fixedly connected to the bottom of the barrel, a material collector is arranged below the discharging pipe, and a material outlet is arranged below the material collector. The material collector is placed on the base, a motor is fixedly mounted at the top of the barrel, a rotating shaft is fixedly connected to the output end of the motor, and a stirring rod is rotationally connected to the center of the top of the barrel; according to the multi-material blending device for salad dressing production provided by the utility model, the motor is matched with the adjusting mechanism, so that the liquid inlet mechanism below the measuring cylinder can be sequentially opened at set intervals, oil and an acidulant in the measuring cylinder can enter the cylinder body at intervals, and the oil and the acidulant can be automatically and alternately added during salad dressing blending; the problem that oil and acidulant need to be manually fed regularly and quantitatively is solved.

The application discloses a high internal phase water-in-oil emulsion and application of the high internal phase water-in-oil emulsion as a fat substitute in salad dressing, and belongs to the technical field of fat substitutes. The preparation of the high internal phase water-in-oil emulsion comprises the following steps: dissolving dioscin and SP in chloroform, and then evaporating the chloroform to obtain DGSP particles; dispersing the prepared DGSP particles in rapeseed oil, and then dispersing a water phase drop by drop into the rapeseed oil to obtain a water-oil mixture, and then performing shearing emulsification to obtain W / O-HIPE. The oil gel-based W / O-HIPE with DGSP particles is used as a fat substitute to prepare a fat-reducing salad dressing, so that the fat-reducing salad dressing can have similar performance to normal salad dressing while reducing fat.

The utility model relates to the field of bread production, in particular to a material injection device applied to production of dried meat floss sandwich bread, which comprises a rack, a material injection machine and a reciprocating mechanism. The reciprocating mechanism comprises a mounting plate, an upper turntable and a lower turntable. According to the utility model, salad dressing and dried meat floss are sequentially injected into the dough sheets conveyed on the conveyor belt through the material injection machine, so that the material injection operation is completed. In the material injection process, the upper rotating disc drives the lower rotating disc to rotate, the guide sliding groove pushes the guide pin to drive the reciprocating plate to stretch out and draw back in the reciprocating sliding groove, reciprocating motion is formed, and salad dressing and dried meat floss form wavy lines on dough wrappers. According to the utility model, salad sauce and dried meat floss are put into the filling machine, so that the production efficiency is improved, the salad sauce and the dried meat floss can be uniformly distributed on a dough wrapper, and the mouth feel of the prepared sandwich bread is improved. In addition, the eccentric distance of the lower turntable is adjustable, so that the reciprocating motion distance of the reciprocating plate is indirectly adjusted to adapt to dough skins with different widths, and the application range and the practicability of the material injection device are improved.

The utility model relates to the technical field of salad dressing processing, and discloses an efficient salad dressing emulsifying device with a constant-temperature stirring function, which aims to overcome the defects of single stirring mode, insufficient adaptability to materials and difficulty in achieving an efficient and uniform stirring effect in the prior art. According to the utility model, through the multi-shaft cooperation of'center shaft-side shaft-bottom shaft ', an ordered flow field of'inner ascending and outer descending and bottom material guiding' is constructed, so that salad sauce is prevented from being deposited at the bottom of a tank and adhered to the wall of the tank, the material circulation mixing is enhanced, and the emulsification uniformity is improved; in protection, an annular plate and a disc partition plate seal and partition to prevent materials from sputtering a gear ring, a pinion and a connecting spherical shell protect a bevel gear to ensure smooth transmission; a temperature sensor is embedded in the central shaft, a conductive slip ring is combined to stably transmit a signal, and a spiral pipe and jacket heat-conducting oil are matched, so that rapid temperature rise and temperature difference reduction are realized, heating parameters are convenient to regulate and control to prevent overheating of materials, and the emulsification rate and quality of salad dressing are remarkably improved.

The invention discloses probiotic salad dressing with an intestinal regulation function and a preparation method of the probiotic salad dressing, and belongs to the technical field of food processing. The salad dressing comprises the following components in parts by weight: 40-60 parts of a grease base material, 5-15 parts of an acidulant, 3-10 parts of probiotic microcapsules, 3-10 parts of seasonings and 10-30 parts of water. The preparation method adopts a core sterile post-addition process, namely, firstly, the salad dressing base is subjected to high-temperature instantaneous sterilization and cooling, and then the probiotics and the sterile base are mixed and filled in a sterile environment. Through combination of a microcapsule embedding technology and a sterile post-addition technology, the problem that probiotics are prone to inactivation in the salad dressing acid environment, the production process and the storage period is effectively solved, it is ensured that the product keeps a high viable count in the whole shelf life, the product can tolerate the human digestive tract environment, and the exact intestinal tract regulation function is achieved.

We provide a salad bottle that prevents deterioration of texture due to prolonged contact between the dressing and the ingredients. [Solution] The salad bottle comprises a main body 1, a first lid 2, a second lid 3, a container, and a first locking mechanism. The main body forms a first storage cavity having a first opening on the side and a second opening at the top. The first lid covers the first opening and is secured by a first locking mechanism on the side of the main body. When the first lid is removed, the first storage cavity is opened from the side, solving the problem of difficulty in removing food from the bottom, which occurred with conventional containers. The second lid covers the second opening and stores salad dressing in a container provided at its bottom.

The utility model relates to the technical field of salad dressing processing, and disclose a kind of salad dressing raw material filtering device, to solve the prior art only by gravity natural filtration, its for this viscous material, the shortcoming of easy to reduce filtration rate of salad dressing raw material.The utility model drives pressing plate lifting through electric telescopic link, cooperate sealing ring to form pressurized environment, substantially accelerate viscous salad dressing raw material to pass through filter plate, solve the problem of slow natural filtration;Self-rotating assembly drives rotating tube and inclined pipe to rotate, combined with the design of pressing plate conical surface and inclined pipe adhesion, reduce raw material adhesion, reduce waste;Magnetic ring and magnetic block ensure adhesion degree, strengthen scraping effect;After filtration, connect water source through quick connector, multi-directional spray head flushes pressing plate, filter plate and cylinder wall, clean thoroughly, so that the device takes into account efficiency, utilization and cleanliness, improve filtration quality and efficiency.

1. The name of the design product: packaging bag (salad dressing). 2. The use of the design product: a packaging bag for salad dressing, used for packaging salad dressing. 3. The design points of the design product: the combination of shape, pattern and color. 4. The picture or photo that best indicates the design points: the unfolded view. 5. The design for which protection is sought includes color. 6. The design product is a planar product, and the left view, right view, top view and bottom view are omitted.

The invention discloses a food detection method based on spectrum detection, and relates to the technical field of food detection, and the method comprises the following steps: S1, original sample database establishment and reference index confirmation; s2, spectrum acquisition standardization and pretreatment process solidification; s3, engineering design from a spectrum to an available model is carried out; s4, model verification and performance evaluation; s5, unknown sample detection and model application; and S6, performing model maintenance and a recalibration mechanism. According to the invention, rapid, non-destructive and multi-index synchronous detection of acidity, salt content and viscosity of salad juice and salad sauce products is realized, and the efficiency and intelligent level of food quality detection are significantly improved. By modeling and analyzing the spectral information of the sample, multiple key physical and chemical indexes can be obtained at one time without chemical titration or physical measurement, the detection time is shortened to be within one minute from half an hour or more of a traditional method, and the detection flux and the real-time performance are greatly improved.

To provide a lid of a cup for cup salad having a filling part for filling dressing and capable of pouring the dressing into the salad in the cup in a single operation without staining a hand by applying pressure to the filling part.SOLUTION: The lid of the cup for the cup salad is provided with a dressing filling part on the lid, and a breaking line is provided along a boundary between the dressing filling part and a part other than the dressing filling part of the lid except a part of the boundary, so that the breaking line is broken by applying pressure to the filling part to open a part of the filling part, and the dressing filled in the filling part can be poured into the cup.SELECTED DRAWING: Figure 3

The application discloses a high internal phase emulsion with 3D printing and high freeze-thaw characteristics and application thereof in salad dressing. The application comprises the following steps: S1, preparing edible protein as raw material to form a water phase with a concentration of 50-150 mg / ml; S2, using edible oil as an oil phase, adding the oil phase into the water phase, and using a homogenizer to act on the mixture at 5000-16000 rpm for 30 s-180 s to form a high internal phase emulsion; and S3, adding the obtained high internal phase emulsion into a certain amount of rennet, using a homogenizer to act on the mixture at no more than 6000 rpm for 30 s-180 s, and standing at 40 DEG C for 20 min. The high internal phase emulsion prepared by the application has 3D printing performance and high freeze-thaw stability, can remain highly stable after five freeze-thaw cycles, and is a 3D printing technology with high freeze-thaw stability, low operation cost, simple use, short cycle, and easy industrialization.

The invention discloses a processing method and application of egg yolk liquid with a long shelf life, and belongs to the technical field of food processing. Aiming at the problem of short shelf life of the traditional egg yolk liquid, the fresh egg yolk liquid is treated by two parts: one part is fermented by lactobacillus plantarum, then is directionally hydrolyzed by phospholipase, and is sterilized and deactivated; and pasteurizing the other part, mixing the pasteurized part with the fermentation hydrolysate, degassing in vacuum, and filling to obtain a finished product. Through the combined preservation effect of fermentation and enzymolysis, chemical preservatives do not need to be added, the shelf life of the egg yolk liquid is remarkably prolonged, meanwhile, the original nutrition and processing performance of the egg yolk liquid are kept, the method can be widely applied to salad dressing, sponge cakes and other food, the technology is simple, and the method is suitable for industrial production.

This utility model discloses a raw material premixing device for salad dressing production, including a frame and a mixing tank mounted on the frame. A lifting device is installed on the frame, and a lifting frame is installed at the output end of the lifting device. A drive motor is fixedly installed on the lifting frame. A central stirring shaft and a rotating disk are rotatably mounted on the lifting frame. Multiple central stirring blades are mounted on the central stirring shaft, and multiple side stirring blades are rotatably mounted on the rotating disk. The side stirring blades are staggered with the central stirring blades. A scraper is fixedly installed at the lower end of the rotating disk, and the scraper has several spaced notches. The raw materials in the mixing tank are stirred by the central and side stirring blades. The side stirring blades, in conjunction with the notches and the central stirring blades, shear and crush the raw materials, thereby improving the mixing effect. The scraper scrapes off the material adhering to the inner wall of the mixing tank, ensuring thorough mixing and improving the mixing effect.

The invention belongs to the technical field of biology, and particularly relates to preparation of a microbial fermentation product and application of the microbial fermentation product in salad dressing. According to the method disclosed by the invention, through cooperation of pectin enzymolysis and ultrasonic treatment, on the basis, lactobacillus brevis and Starmomyces bumblebee are adopted for two-step co-fermentation for the first time, and in an extraction stage, a deep eutectic solvent (DES) composed of choline, glycerol and lactic acid is adopted as a green extraction medium; the finally obtained fermentation product integrates natural bacteriostasis and acidity adjustment functions, can efficiently inhibit common putrefying bacteria and pathogenic bacteria such as escherichia coli and staphylococcus aureus when being applied to salad dressing, remarkably prolongs the shelf life of the product, naturally adjusts the pH value of the product to a stable and safe interval of 4.0-4.5, and improves the flavor stability. The product can effectively replace or partially replace chemical preservatives and artificial acidulants, and a safe, efficient and green salad sauce preservation solution is provided.

The present application relates to a kind of low-fat high-fiber stable salad dressing and its preparation method, belong to food seasoning technical field.The salad dressing is composed of vegetable oil, egg yolk liquid, egg white liquid, konjac gum, modified oat dietary fiber, oligosaccharide, sweetener, acidifier and water;Among them, the modified oat dietary fiber is prepared by cellulase and alpha-amylase complex enzymolysis, and the konjac gum and the modified oat dietary fiber are used to build water gel network, the egg white liquid microbubble after whipping is used as fat analog, and the vegetable oil is dispersed in the system in the form of small oil droplets.The fat content of the salad dressing prepared by the present application is reduced by 30%-50% compared with full-fat salad dressing, the dietary fiber content is high, there is no obvious stratification during storage at 4℃ for 180 days, the taste is fluffy and delicate, and the health and stability are considered, the existing low-fat salad dressing taste problem and the problem of insufficient stability are solved, and it is suitable for various catering scenes.