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A kind of watercress salad dressing and preparation method thereof

A salad dressing and watercress technology, applied in food ingredients as taste improver, food science, food preservation and other directions, can solve the problems of low fat content and limited use range, and achieve extended shelf life, easy operation, improved umami and overall flavor effect

Active Publication Date: 2020-09-01
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Combined with the above analysis, watercress salad dressing is often used in the cooking of dishes, and the scope of use is limited. Even if it is used in the preparation of cold dishes, the watercress salad dressing needs to be chopped twice, otherwise too large pepper pieces will directly affect the quality of the dishes. taste, and salad dressing can not only be used in the preparation of dishes, but also in the seasoning of vegetables, fruits, bread and other foods, and is different from traditional salad dressing, low in fat content, the invention of making watercress as salad dressing Not seen yet

Method used

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  • A kind of watercress salad dressing and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A Bean Salad Dressing

[0032] (1) Preparation of moldy bean paste: cut the dried broad bean into two parts with a knife, soak in clean water for 24 hours, after the broad bean skin is soaked soft, remove and peel off the broad bean skin, wash it in running water, drain Dry, blanch in boiling water for 10-20 seconds, remove and drain, let the water vapor on the surface of broad bean flaps dry naturally, then put them into a fermentation tank, add 13% salt water to submerge broad bean flaps, and close the fermentation tank , After the broad bean is fermented to a soft texture inside and outside, the fermentation is completed, and the moldy bean is obtained.

[0033] (2) Processing of raw materials: Choose 72kg of fresh peppers without rot and deterioration as raw materials, wash and spread them on metal racks to air dry, and set aside; choose moldy Douban 24kg, rinse gently with clean water and retain more than 80% yellow mold, spread Air dry on a wire rack and set asid...

Embodiment 2

[0041] A Bean Salad Dressing

[0042] The preparation method is the same as that in Example 1, except that the watercress salad dressing is made of the following raw materials in proportion by weight: 20kg moldy watercress, 64kg pepper, 2kg salt and 0.1kg fermentation enzyme. In step (2), the ultra-high pressure pre-crushing pressure is selected as 200MPa; in step (5), the ultrasonic treatment temperature is 80°C, the output power is 600W, and the treatment time is 60min.

Embodiment 3

[0044] A Bean Salad Dressing

[0045] The preparation method is the same as that in Example 1, except that the watercress salad dressing is made of the following raw materials in proportion by weight: 28kg of moldy watercress, 80kg of pepper, 4kg of salt and 0.3kg of fermentation enzyme. In step (2), the ultra-high pressure pre-crushing pressure is selected as 400MPa; in step (5), the ultrasonic treatment temperature is 100°C, the output power is 1000W, and the treatment time is 30min.

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PUM

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Abstract

The invention discloses a watercress salad dressing. The watercress salad dressing is made of 20-28 parts of mildewed watercress, 64-80 parts of pepper, 2-4 parts of salt and 0.1-0.3 parts of fermented enzyme, which are pre-pulverized by ultra-high pressure and secondary crushed. , staged fermentation, gelatinization, ultrasonic treatment, bagging sterilization and other processes, compared with the traditional bean salad dressing which is simply crushed and then gelatinized, it can effectively improve the retrogradation and freeze-thaw properties of bean salad dressing It can reduce the hydration and acidity, so that the watercress salad dressing will not delaminate or precipitate after long-term storage. new ideas.

Description

technical field [0001] The invention belongs to the field of food fermentation technology, and in particular relates to a watercress salad dressing and a preparation method thereof. Background technique [0002] Doubanjiang is a kind of condiment, the main materials are broad beans, soybeans, etc., and the auxiliary materials are chili, sesame oil, salt, etc. Doubanjiang belongs to fermented reddish-brown seasoning. According to the different habits of consumers, raw materials such as sesame oil, soybean oil, monosodium glutamate, and pepper are prepared in the production of bean paste, and the varieties of bean paste are added, which is very popular among people. Bean paste is rich in high-quality protein, which can not only increase the nutritional value of dishes when cooking, but also produce amino acids under the action of microorganisms, which can make the dishes more delicious and have the effect of appetizing and helping food. Bean paste is also rich in linoleic ac...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/60A23L11/00A23L5/30A23L5/10A23L3/30A23L3/015A23L11/50
CPCA23L3/0155A23L3/30A23L5/17A23L5/32A23L27/60A23V2002/00A23L11/50A23V2200/14A23V2300/48A23V2300/46
Inventor 赵志峰高颖刘勇靳岳吴斌
Owner SICHUAN UNIV
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