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Bread sandwich salad dressing preparation system and method

A preparation system and bread technology, applied in mixing methods, chemical instruments and methods, transportation and packaging, etc., can solve problems such as easy collapse of salad dressing, large emulsion particles, poor emulsion stability, etc., to avoid insufficient shear force, The effect of small emulsion particles and good stability

Pending Publication Date: 2021-08-27
焙之道食品(福建)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the problems in the prior art that there are large emulsion particles and poor emulsion stability in the emulsification process; salad dressing is very easy to collapse under high temperature conditions and cannot well meet the actual needs of baked goods, the present invention discloses a The bread sandwich salad dressing preparation system includes a shearing device for instantaneous high-speed shearing of the mixed liquid, a primary emulsification device and a secondary emulsification device, and the feed port of the primary emulsification device is communicated with the outlet of the bottom side wall of the shearing device, The outlet of the primary emulsification device communicates with the top side wall inlet of the secondary emulsification device

Method used

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  • Bread sandwich salad dressing preparation system and method
  • Bread sandwich salad dressing preparation system and method
  • Bread sandwich salad dressing preparation system and method

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specific Embodiment approach

[0052] In order to make the purpose, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments It is some embodiments of the present invention, but not all of them. Based on the implementation manners in the present invention, all other implementation manners obtained by persons of ordinary skill in the art without creative efforts fall within the protection scope of the present invention. Accordingly, the following detailed description of the embodiments of the invention provided in the accompanying drawings is not intended to limit the scope of the claimed invention, but merely represents selected embodiments of the invention. Based on the implementation manners in the present invention, all other implement...

Embodiment 1

[0084] The processing technology of salad dressing in the present embodiment, comprises the steps:

[0085] Step 1: Add 35 parts by weight of pure water, 17.5 parts by weight of sterilized egg yolk and 12.5 parts by weight of white sugar into the first shearing device with a rotor speed of 3000-4000r / min, wait for 2-3 minutes to mix and melt evenly After that, add 1.5 parts by weight of table salt, 0.1 parts by weight of calcium chloride, 0.3 parts by weight of sodium glutamate, 1.5 parts by weight of Zanthoxylum bungeanum, 0.2 parts by weight of black pepper and 2 parts by weight of compound enzyme preparations;

[0086] Step 2: Add 2 parts by weight of cross-linked hydroxypropyl compound modified starch, 0.7 parts by weight of fish gelatin powder, 0.1 parts by weight of gellan gum and 12 parts by weight of peanut oil to the second shearing machine with a rotor speed of 5000-6000r / min. In the cutting device, when cutting for 5-6 minutes, slowly add 25 parts by weight of peanu...

Embodiment 2

[0091] The processing technology of salad dressing in the present embodiment, comprises the steps:

[0092] Step 1: Add 30 parts by weight of pure water, 15 parts by weight of sterilized egg yolk and 10 parts by weight of white sugar into the first shearing device with a rotor speed of 3000-4000r / min, wait for 2-3 minutes to mix and melt evenly After that, add 1 weight part of salt, 0.1 weight part of calcium chloride, 0.2 weight part of sodium glutamate, 1 weight part of Zanthoxylum bungeanum, 0.1 weight part of black pepper and 1 weight part of compound enzyme preparation;

[0093] Step 2: Add 1 part by weight of cross-linked hydroxypropyl compound modified starch, 0.5 part by weight of fish gelatin powder, 0.1 part by weight of gellan gum and 15 parts by weight of peanut oil to the second shearing machine with a rotor speed of 5000-6000r / min. In the cutting device, when cutting for 5-6 minutes, slowly add 20 parts by weight of peanut oil;

[0094] Step 3: The two phases of...

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Abstract

The invention discloses a bread sandwich salad dressing preparation system and method, and belongs to the field of food auxiliary materials. The system comprises a shearing device used for instantly shearing mixed liquid at a high speed, a primary emulsification device and a secondary emulsification device, and the feeding port of the primary emulsification device is communicated with an outlet in the side wall of the bottom of the shearing device; and the discharge port of the primary emulsification device is communicated with an inlet in the side wall of the top of the secondary emulsification device. The system and the method have the beneficial effects that the shearing device, the primary emulsification device and the secondary emulsification device are arranged, so that instantaneous high-speed shearing of raw materials is realized, insufficient shearing force is avoided, fluid is violently turned over in the primary emulsification device and the bottom of the shearing device, primary emulsification of the fluid is realized, the fluid can be efficiently and fully emulsified in the secondary emulsification device, and the emulsion with small emulsion particles and good stability is obtained.

Description

technical field [0001] The invention relates to the field of food accessories, in particular to a system and method for preparing bread sandwich salad dressing. Background technique [0002] Salad dressing is a common condiment in people's daily life. The condiment is made of vegetable oil, eggs, salt, sugar and other seasonings. It is not only very nutritious, but also has a delicate taste and unique flavor , is a condiment that is deeply loved by consumers. In recent years, the application of salad dressing has become more and more widespread, not only as a cold food seasoning, but also as a seasoning in baked goods. However, traditional salad dressings are extremely easy to collapse under high temperature conditions, and cannot well meet the actual needs of baked goods. [0003] The effect of emulsification and homogenization in the production process of salad dressing plays an important role in the quality of the final product. The emulsification and homogenization pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L29/30A23L29/269A23L29/281A23L29/00A23L5/41B01F13/10B01F3/08
CPCA23L27/60A23L29/30A23L29/272A23L29/281A23L29/06A23L5/41A23V2002/00B01F23/4105B01F33/831A23V2250/5054A23V2250/5118A23V2250/5432A23V2200/048
Inventor 薛从福卢灯荣沈文辉何承政戴文智于江虹蔡金鑫
Owner 焙之道食品(福建)有限公司
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