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Perilla frutescens salad dressing and preparation method thereof

A technology of suma and salad oil, which is applied in food preparation, food science, application, etc., can solve the problem of wasting nutrition of suma cake, achieve the effects of expanding application channels, considerable economic value, and reducing production costs

Inactive Publication Date: 2014-01-01
GUIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the suma cake is usually discarded as waste, or simply fed to livestock, etc., which greatly wastes the nutrition in the suma cake

Method used

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  • Perilla frutescens salad dressing and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Example 1 Preparation method of sweet suma salad dressing

[0042] Weigh 40 g of egg yolk, 680 g of soybean salad oil, 80 g of water, 5 g of modified starch, 50 g of white granulated sugar, 5 g of salt, 20 g of vinegar, 60 g of fresh milk and a compound emulsifier (xanthan gum: propylene glycol alginate Esters 1:1) 4 g, weigh 20 g of suma cake powder (for multiple crushing, most of them can pass through 120 mesh).

[0043] (1) Dissolve salt, vinegar, sugar, modified starch and emulsifier in purified water according to the proportion, stir and mix quickly to obtain the first mixture;

[0044] (2) Add fresh egg yolk 40g and salad oil with a total mass of salad oil of 340g to the mixture for the first time, stir quickly for 2-5min, and mix evenly to obtain the second mixture;

[0045] (3) Add 60 g of fresh milk to the second mixture and stir quickly. During the stirring process, gradually add salad oil with a total mass of 170 g of salad oil. After adding the salad oil, c...

Embodiment 2

[0049] Example 2 Preparation method of salty suma salad dressing

[0050] Weigh 40 g of egg yolk, 680 g of soybean salad oil, 80 g of water, 5 g of modified starch, 15 g of white granulated sugar, 8 g of salt, 20 g of vinegar, 60 g of fresh milk and a compound emulsifier (xanthan gum: alginic acid Propylene glycol ester is 1:1) 4 g, weigh 20 g of suma cake powder (carried out multiple crushing treatments, most of them can pass through 120 mesh).

[0051] (1) Dissolve salt, vinegar, sugar, modified starch and emulsifier in purified water according to the proportion, stir and mix quickly to obtain the first mixture;

[0052] (2) Add fresh egg yolk 40g and salad oil with a total mass of salad oil of 340g to the mixture for the first time, stir quickly for 2-5min, and mix evenly to obtain the second mixture;

[0053] (3) Add 60 g of fresh milk to the second mixture and stir quickly. During the stirring process, gradually add salad oil with a total mass of 170 g of salad oil. Aft...

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Abstract

The invention aims at disclosing a perilla frutescens salad dressing and a preparation method of the perilla frutescens salad dressing. The perilla frutescens salad dressing with perilla frutescens nutrition and special flavor is prepared mainly by the raw material of dregs obtained after oil expression of perilla frutescens seeds and auxiliary materials such as fresh eggs, fresh milk and salad oil. The perilla frutescens salad dressing product prepared by the method has very high nutritive value; the dregs of the perilla frutescens have a large quantity of protein as well as alpha-linolenic acid and the like, so that the perilla frutescens salad dressing has unique flavor and taste, and can be widely used as table sauce for fruit salad, vegetable salad or pastry. The preparation method is easy to operate, and takes dregs of perilla frutescens oil as the raw material for preparing the salad dressing, thus turning waste into wealth and allowing perilla frutescens to have more applications.

Description

technical field [0001] The invention relates to the field of flavor food research and development, in particular to suma salad dressing and a preparation method thereof. Background technique [0002] Suma, a kind of perilla. Planted in large quantities in Guizhou Province, also known as Yinzi in our province, it has attracted much attention because of its rich nutrition and functional ingredients, and its market demand has greatly increased with the continuous deepening of its development and utilization. At the same time, sesame seeds are rich in oil, with an oil content as high as 45% to 55%, of which the unsaturated fatty acid content accounts for more than 90% of the total oil, so the sesame oil is called health care oil, and the content of α-linolenic acid is as high as 50%. ~73%. However, after the suma has been squeezed, the remaining suma cake still retains rich unsaturated fatty acids due to insufficient pressing and other reasons. At the same time, studies have r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L27/60
CPCA23L27/60A23V2002/00A23V2250/5118A23V2250/2044A23V2200/222
Inventor 朱秋劲胡颖杨梅花蒋纬
Owner GUIZHOU UNIV
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