83 results about "Salad dressing" patented technology

The invention belongs to the related technical field of salad dressing emulsification, and particularly relates to a salad dressing emulsifying device which comprises a mounting bottom plate, the mounting bottom plate is fixedly connected with the lower end of an emulsifying tank through four fixing columns arranged on the mounting bottom plate, and the upper side and the lower side of the emulsifying tank are movably connected with the upper side and the lower side of a guide driving mechanism respectively; a first universal rotating connector is mounted at the upper end of the guide driving mechanism. Through mutual cooperation of the motor, the third rotating rod, the first transmission wheel and the second transmission wheel, the effect of driving the first hollow guide pipe to rotate can be achieved; four first rotating rods can be driven to rotate around a first hollow guide pipe through rotation of the first hollow guide pipe under mutual cooperation of a cross-shaped connecting frame, a rotating sleeve, a circular mounting frame and an I-shaped connecting block. At the moment, under the action of a plurality of stirring rods IV arranged on the four rotating rods I, the salad sauce raw materials can be stirred, so that the salad sauce emulsifying process is achieved.

The invention relates to the field of food seasonings, and discloses salad dressing containing dietary fibers and a preparation method of the salad dressing. The invention discloses salad dressing containing dietary fibers. The salad dressing is prepared from the following raw materials in parts by weight: 15-25 parts of egg white, 10-20 parts of yolk, 5-10 parts of vegetable oil, 18-24 parts of dietary fibers, 3-5 parts of a thickening agent, 2-4 parts of a sweetening agent, 3-5 parts of a flavoring agent, 0.03-0.06 part of a preservative and 30-40 parts of water. The dietary fiber consists of oat, konjac glucomannan and oligosaccharide in a weight ratio of (22-25): (1-2): (4.5-5.5); the preparation method comprises the following steps: whipping the egg white and the sweetening agent to prepare egg white cream; emulsifying egg yolk and vegetable oil to obtain an emulsion; preparing a mixture from the thickening agent, the flavoring agent, the preservative and the water; and emulsifying the emulsion, the protein cream, the dietary fibers and the mixture. The salad dressing prepared by the invention has relatively good taste and texture and good water-retaining property, and is not easy to layer and precipitate after being stored for a long time.

The adjustable screen for the salad sauce mixing tank comprises the mixing tank, a supporting frame is installed at the lower end of the mixing tank, a feeding port is formed in the upper end of the mixing tank, a screen mechanism is installed at the position, corresponding to the feeding port, of the upper end of the mixing tank, the screen mechanism comprises a circular plate and a fan-shaped block, and a rotating plate is rotationally connected into the circular plate; four screen areas are symmetrically arranged in the rotating plate and are different in aperture, a rotating shaft is installed at the upper end of the rotating plate, the rotating shaft penetrates through the upper end of the circular plate and is provided with a first bevel gear, a through hole is formed in the left portion in the circular plate and corresponds to the position of the feeding port, and a feeding pipe is installed at the position, corresponding to the through hole, of the upper end of the circular plate. According to the salad sauce filtering device, salad sauce raw materials are filtered through the screen mesh areas, impurities are filtered out, the positioning blocks are driven by the buckling and pulling blocks to ascend to leave the positioning holes, then the rotating matching plate drives the rotating plate to rotate, the rotating plate drives the screen mesh areas with the corresponding mesh hole diameters to rotate to the position of the feeding pipe, corresponding filtering work can be conveniently carried out, and the applicability is high.

The invention belongs to the technical field of seasoning processing, and particularly discloses salad dressing capable of improving the stability of natural pigments and a preparation method of the salad dressing. The salad dressing capable of improving the stability of the natural pigment comprises the following raw materials: high fructose corn syrup, yolk liquid, white granulated sugar, potassium sorbate, lemon concentrated juice, table vinegar, water, glycerol, the natural pigment, titanium dioxide, sucrose fatty acid ester, edible salt, xanthan gum, soybean oil, acetylated distarch adipate, sodium ascorbate, mustard powder and a rosemary extract. The HLB (Hydrophile Lipophile Balance) value of the sucrose fatty acid ester is The synergistic effect of all the components is remarkable, multiple defense lines of oxidation resistance, system stability, corrosion prevention and the like are constructed, and the probability of natural pigment fading in the salad dressing storage process is reduced.

The invention relates to the technical field of salad processing, in particular to mixed type composite salad sauce and a preparation method thereof.The mixed type composite salad sauce comprises salad base sauce, a thickening agent and composite edible powder which are packaged and stored separately and mixed during use, and the composite edible powder is obtained by spraying a protective agent to vegetable powder, nut powder, yoghurt powder, meat powder, fruit powder and cereal powder; the protective agent is obtained by mixing ethyl cellulose, polyethylene glycol, a dispersing aid and edible ethanol according to the weight ratio of (1-2): 0.5: 1: (5-6); the auxiliary dispersing agent is polysorbate and / or sodium carboxymethyl cellulose; the composite edible powder passes through a 200-500-mesh sieve, the salad dressing is divided into the salad base dressing, the thickening agent and the composite edible powder, the salad base dressing, the thickening agent and the composite edible powder are mixed during use, salad base dressing juice can be effectively prevented from directly permeating the composite edible powder, the vegetable powder and the fruit powder can keep the crispness of the salad base dressing, the nut powder cannot become greasy due to absorption of excessive grease, and the taste of the salad base dressing is improved. And the meat powder can maintain the due chewiness and flavor, so that the original crispness, tenderness, chewiness and flavor of the raw materials are maintained.

The application discloses a preparation method of a calcium fortified plant oil body self-aggregate based on charge response, and the calcium fortified plant oil body self-aggregate based on charge response is prepared by the following steps: obtaining soybean oil bodies through mild / deep purification, suspending milk calcium powder in the oil bodies, stirring and uniformly dispersing, and adjusting the pH of the system to 4.5 and 5.0 respectively. The main method comprises the following steps: (1) extracting soybean oil bodies through mild / deep centrifugation; (2) adsorbing calcium through oil bodies, and uniformly dispersing milk calcium in the oil bodies; and (3) based on the charge response characteristic, preparing the calcium fortified plant oil body self-aggregate based on charge response by reducing the pH. The calcium fortified plant oil body self-aggregate based on charge response prepared by the application has the following advantages: based on the charge response, no additional polysaccharide is needed, and high viscosity can be obtained only by adjusting the acidic condition; the milk calcium is uniformly dispersed in the soybean oil body lipid self-aggregate and serves as a calcium fortified preparation; and the calcium fortified plant oil body self-aggregate based on charge response can be applied to salad dressing and serves as a fat substitute to endow food with good thixotropic recovery.

The application provides a roasted sesame salad dressing and a preparation method thereof, and relates to the field of condiments. The method comprises the following steps: taking egg yolk powder, white granulated sugar, vinegar, salt and mustard powder, adding water, and mixing uniformly to obtain a liquid 1; adding vegetable oil to the liquid 1, homogenizing to a paste, and obtaining a liquid 2; adding vinegar, monosodium glutamate, sesame fragments, soy sauce, lentinus edodes extract, yeast extract, white pepper powder, sucralose and water to the liquid 2, mixing uniformly, and obtaining a liquid 3; adding xanthan gum to the liquid 3, stirring, passing through a colloid mill, and obtaining a liquid 4; sterilizing the liquid 4 by heating while stirring, keeping warm, filling, and obtaining the roasted sesame salad dressing. The roasted sesame salad dressing prepared by using the optimized formula has the advantages of bright color, good and stable texture, rich taste, strong aroma, excellent sensory quality, and obviously reduced oil separation phenomenon when stored at room temperature, and the consumer experience is improved.

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.

The invention relates to the field of food processing, and particularly discloses egg-free salad dressing and a preparation method thereof. The preparation method of the egg-free salad dressing comprises the following steps: selecting plant raw materials, cleaning, slicing, and carrying out vacuum freeze drying and crushing on the plant slices to obtain plant coarse powder; adding the plant coarse powder into water to obtain a coarse powder dispersion liquid, and circularly grinding the coarse powder dispersion liquid to obtain a plant particle dispersion liquid; vinegar is added into the plant particle dispersion liquid, the pH value is adjusted to be 2-5, salt is added, the ion concentration is adjusted to be 300 mM to 800 mM, then emulsification ultrasonic treatment is conducted, ultrasonic frequency is reduced, ultrasonic treatment continues, and dispersion liquid containing porous micron particle aggregates with different particle size distribution is obtained; and adding edible oil into the dispersion liquid, shearing, adding other auxiliary materials, and shearing to obtain the egg-free salad dressing product. The shelf life of the egg-free salad dressing reaches 6 months or above, and the egg-free salad dressing is high in freeze-thaw resistance and acid resistance.

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 invention relates to the technical field of conveying equipment, and discloses a salad sauce anti-blocking spiral conveying device which comprises a fixing frame. The conveying mechanism is used for vertically and spirally conveying the packaged salad dressing up and down; the anti-blocking mechanism is used for realizing anti-blocking on the spirally conveyed salad dressing; and the dividing and transferring mechanism is used for dividing and transferring the salad sauce according to the weight of the packaging box. According to the anti-blocking spiral salad sauce conveying device, a straight crawler belt conveyor in a traditional mode is converted into the spiral conveyor through the arranged conveying mechanism, so that spiral salad sauce conveying from top to bottom can be achieved through the whole device, the whole device is small in occupied area, meanwhile, the spiral conveying structure mode is utilized, and the conveying efficiency is improved. And mutual contact type blocking and blocking during conveying and transferring of the salad dressing can be greatly avoided, and therefore the conveying efficiency and conveying convenience of the whole salad dressing packaging box are improved.

The invention relates to long-acting crispy salad dressing containing dried meat floss and small shellfish and a preparation method of the long-acting crispy salad dressing, and belongs to the technical field of salad dressing. The salad dressing comprises soybean oil, purified water, high fructose corn syrup, whole egg liquid and other basic components, sugar alcohol, anti-crystallization polysaccharide and a chitosan-stearic acid compound are innovatively introduced, and a'water activity regulation-anti-crystallization-hydrophobic barrier 'ternary synergistic system is formed. Wherein the sugar alcohol is combined with free water through a hydrogen bond to reduce the initial Aw value; the anti-crystallization polysaccharide constructs a three-dimensional network to delay water migration; the chitosan-stearic acid compound forms a hydrophobic membrane on the surface of the sauce, so as to prevent environment moisture from invading and prevent internal moisture from leaking. The method significantly prolongs the crispness retention time of the dried meat floss, does not need additional treatment of the dried meat floss, and is suitable for industrial production of prepackaged food.

1. Name of the Design Product: Salad Squeezing Bottle (11). 2. Use of the Design Product: For containing salad dressing. 3. Design Key Points of the Design Product: Lies in the shape. 4. Picture or Photograph that Best Illustrates the Design Key Points: Perspective view.

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.

1. The name of the design product: the suction nozzle cover. 2. The use of the design product: the suction nozzle cover for soybean milk, and also for jelly, salad dressing, condiment and washing and caring products. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo best indicating the design points: the perspective view.

The invention discloses a method for preparing plant-based salad dressing by using a soybean protein fibril-water-soluble soybean polysaccharide-tea polyphenol compound, and belongs to the technical field of food processing. The method comprises the following steps: (1) preparing soybean protein fibrils; (2) preparing a soybean protein fibril-water-soluble soybean polysaccharide-tea polyphenol compound; and (3) preparing the plant-based salad dressing. According to the invention, the functions and nutritional characteristics of the soybean protein fibril, the water-soluble soybean polysaccharide and the tea polyphenol are fully exerted, the influence of cholesterol and other components in traditional salad dressing on human health is effectively reduced, and the salad dressing is endowed with certain health benefits of reducing blood fat and blood sugar and promoting intestinal peristalsis. Besides, by utilizing the antibacterial activity of the soybean polysaccharide and the tea polyphenol, the storage time of the salad dressing is prolonged, and the use of food additives is reduced. The implementation of the invention provides a new thought for development and utilization of novel plant-based food.

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.

A wheat gluten plant-based salad dressing and its preparation method. The wheat gluten is added to an aqueous vinegar solution and stirred to disperse, and then homogenized and emulsified with edible vegetable oil to obtain the wheat gluten plant-based salad dressing. The method of the present invention has a simple process and provides a new direction for the utilization of wheat gluten. The salad dressing prepared by the present invention has a tissue state, aroma, taste and texture similar to those of mayonnaise prepared with egg yolks, and has the advantages of "zero cholesterol", "pure plant-based" and "clean label", and has good application prospects in the field of healthy foods.

The invention relates to the technical field of processing devices, and discloses a salad dressing processing device and a processing method.The salad dressing processing device comprises a tank body, to-be-mixed raw materials used for containing salad dressing and a rod body, the rod body is rotationally installed on the top wall of the tank body, and a cavity is formed in the rod body; two first mounting rings are rotatably mounted on the outer surface of the rod body in an up-down aligned manner, and a plurality of first stirring blades are fixedly mounted on the outer surfaces of the circumferences of the two first mounting rings at equal intervals. The distance between the first stirring blades and the second stirring blades at the top and the bottom of the tank body can be adjusted, so that when raw materials just enter the tank body to be mixed, the second stirring blades can disperse stirring resistance borne by the first stirring blades at the top, and the situation that the first stirring blades at the top crack due to long-time large resistance is avoided; the service life of the first stirring blade at the top is prolonged, and the stability of salad sauce production is ensured.

The invention provides plant-based emulsion powder for egg-free salad dressing. Through combination with a special process, after auxiliary materials such as grease are added into a neutralization solution, soybean protein is moderately sheared through combination of heat treatment and an enzymolysis technology, so that a spherical structure of the soybean protein is expanded, more hydrophobic groups are exposed, the soybean protein can be better combined with the grease, the emulsifying property of the soybean protein reaches the best, and the soybean protein can be well emulsified. Compared with a traditional mode of adding soybean protein, the soybean-based emulsion powder prepared in the mode has the advantages that the grease emulsification is more thorough, the grease precipitation possibility is smaller, and the soybean protein is a natural emulsifier, is extremely high in nutritional value and is the only complete plant protein comparable to animal protein; when the composition is applied to the egg-free salad dressing, the preparation process of the salad dressing is simplified, other fillers do not need to be additionally added, and the salad dressing is good in flavor and extremely good in stability, so that the egg-free salad dressing has great advantages.

The invention relates to the technical field of salad preparation and processing, in particular to a preparation process of spicy salad sauce containing meat granules and a product thereof, and the preparation process comprises the following preparation steps: pretreating the meat granules: cutting fresh meat into granules, adding pickling materials, uniformly stirring, adding rapeseed oil, uniformly stirring, baking the meat granules, jointly grinding the baked meat granules, spices and beewax, adding the spice into the meat granules, and uniformly stirring to obtain the spicy salad sauce containing the meat granules. Pre-treated meat granules are obtained; the preparation method comprises the following steps: heating mixed oil, egg yolk and polyglycerol fatty acid ester, and uniformly mixing the components to obtain the component A; component B: uniformly mixing sodium alginate, modified starch, an emulsifier, a thickener, a seasoning and water to obtain the component B; and mixing: fully and uniformly mixing the component A and the component B, emulsifying, homogenizing, adding the pretreated meat granules and protein powder, uniformly stirring, sterilizing and packaging to obtain a finished product. According to the technology, the meat granules and the spices can be uniformly dispersed in the meat granules, and the precipitation phenomenon can be effectively slowed down under the action of external force such as vibration in the transportation process.

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 utility model discloses a salad sauce premixing tank feeding monitoring device which comprises a premixing tank, a discharging pipe is installed at the lower end of the premixing tank, a feeding port is formed in the upper end of the premixing tank, a mixing mechanism is installed at the upper end of the premixing tank, a fixing block is installed at the right end of the premixing tank, a rotating shaft is rotationally connected to the upper end of the fixing block, a first motor is installed at the lower end of the rotating shaft, and a round block is installed at the upper end of the rotating shaft. And the outer surfaces of the guide rods are slidably connected with sliding blocks, hollow plates are installed at the outer ends of the sliding blocks, and feeding barrels are installed at the outer ends of the hollow plates. The weighing mechanism is pushed to ascend through the hydraulic cylinder, the weighing mechanism pushes the right side bottom plate and the feeding barrels to ascend, the weight of raw materials in the right side feeding barrel is weighed through the weighing mechanism, whether the raw materials in the feeding barrels are correct or not is recognized through the camera recognition mechanism, and if the types of the raw materials are incorrect or the weights of the raw materials are incorrect, the weighing mechanism is started. And the alarm can give out an alarm sound to remind workers, so that the conditions of wrong feeding and less feeding are avoided.

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.