CN105831707A - Avocado salad dressing and preparation method thereof - Google Patents
Avocado salad dressing and preparation method thereof Download PDFInfo
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- CN105831707A CN105831707A CN201610246403.3A CN201610246403A CN105831707A CN 105831707 A CN105831707 A CN 105831707A CN 201610246403 A CN201610246403 A CN 201610246403A CN 105831707 A CN105831707 A CN 105831707A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 244000025272 Persea americana Species 0.000 title abstract 7
- 235000008673 Persea americana Nutrition 0.000 title abstract 7
- 235000014438 salad dressings Nutrition 0.000 title abstract 5
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 29
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 29
- 229920002472 Starch Polymers 0.000 claims abstract description 29
- 235000019698 starch Nutrition 0.000 claims abstract description 29
- 239000008107 starch Substances 0.000 claims abstract description 29
- 235000008390 olive oil Nutrition 0.000 claims abstract description 28
- 239000004006 olive oil Substances 0.000 claims abstract description 28
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 22
- 235000012907 honey Nutrition 0.000 claims abstract description 22
- 235000013618 yogurt Nutrition 0.000 claims abstract description 20
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 19
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 19
- 150000003839 salts Chemical class 0.000 claims abstract description 19
- 235000021419 vinegar Nutrition 0.000 claims abstract description 19
- 239000000052 vinegar Substances 0.000 claims abstract description 19
- 239000000463 material Substances 0.000 claims abstract description 18
- 238000003756 stirring Methods 0.000 claims description 54
- 240000000902 Diospyros discolor Species 0.000 claims description 32
- 235000003115 Diospyros discolor Nutrition 0.000 claims description 32
- 244000242564 Osmanthus fragrans Species 0.000 claims description 19
- 235000019083 Osmanthus fragrans Nutrition 0.000 claims description 19
- 235000002639 sodium chloride Nutrition 0.000 claims description 18
- 235000010746 mayonnaise Nutrition 0.000 claims description 17
- 239000008268 mayonnaise Substances 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 10
- 239000000084 colloidal system Substances 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 10
- 235000014121 butter Nutrition 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 239000003921 oil Substances 0.000 claims description 2
- 235000019198 oils Nutrition 0.000 claims description 2
- 235000015203 fruit juice Nutrition 0.000 claims 2
- 239000012467 final product Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 7
- 239000008280 blood Substances 0.000 abstract description 6
- 210000004369 blood Anatomy 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 6
- 206010011224 Cough Diseases 0.000 abstract description 4
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 4
- 230000004060 metabolic process Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 208000026435 phlegm Diseases 0.000 abstract description 4
- 239000003963 antioxidant agent Substances 0.000 abstract description 3
- 210000004185 liver Anatomy 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 230000003078 antioxidant effect Effects 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 230000003647 oxidation Effects 0.000 abstract description 2
- 238000007254 oxidation reaction Methods 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract 1
- 235000019082 Osmanthus Nutrition 0.000 abstract 1
- 241000333181 Osmanthus Species 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 abstract 1
- 239000008103 glucose Substances 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 230000002040 relaxant effect Effects 0.000 abstract 1
- 231100000331 toxic Toxicity 0.000 abstract 1
- 230000002588 toxic effect Effects 0.000 abstract 1
- 238000002372 labelling Methods 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 230000001093 anti-cancer Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 235000003717 Boswellia sacra Nutrition 0.000 description 1
- 240000007551 Boswellia serrata Species 0.000 description 1
- 235000012035 Boswellia serrata Nutrition 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 239000004863 Frankincense Substances 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 206010067125 Liver injury Diseases 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 230000008468 bone growth Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 231100000234 hepatic damage Toxicity 0.000 description 1
- 208000006454 hepatitis Diseases 0.000 description 1
- 231100000283 hepatitis Toxicity 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000008818 liver damage Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000116 mitigating effect Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses avocado salad dressing which comprises the following raw ingredients: 20-30 parts of olive oil, 50-60 parts of honey, 60-65 parts of avocado, 20-25 parts of lemon juice, 10-15 parts of sweet-scented osmanthus, 3-5 parts of eggs, 1-2 parts of salt, 5-8 parts of white vinegar, 80-95 parts of yoghourt and 5-8 parts of lotus root starch. The avocado salad dressing disclosed by the invention contains unique nutritional ingredients in avocado, and food materials such as honey and vinegar are ingeniously utilized, so that the avocado salad dressing has excellent resistance to oxidation, the shelf life of the avocado salad dressing is guaranteed, and meanwhile, the addition of any chemical antioxidant is avoided, and the requirements of green foods are met. Meanwhile, the preparation process disclosed by the invention is simple, feasible, reasonable in price, low in cost, green, natural and high in nutritive value, does not have any toxic or side effect, has the effects of tonifying the stomach and the spleen, relaxing the bowel, preventing phlegm from forming and stopping coughing, promoting the metabolism, balancing blood glucose, protecting the liver and the like, can be eaten for a long time and can enhance the resistance.
Description
Technical field
The present invention relates to field of food, particularly relate to a kind of butter fruit mayonnaise and preparation method thereof.
Background technology
Salad is nutrient delicious as one, is increasingly liked by people, and its preparation method is simple, and can ensure that the nutritional labeling of food is not damaged by greatest extent.The kind of mayonnaise and making variation the most therewith, but while the various delicious dip of exploitation, its composition is the most gradually subject to people's attention because of the healthy hidden danger brought containing a large amount of greases, during traditional handicraft makes, grease constituents occupies the biggest ratio, make blood fat, cholesterol etc. significantly raised, so mayonnaise also has the title of cardiovascular killer.Nowadays the antioxidant added in food is varied, and major part is all synthetized oxidation preventive agent, and healthy to people affects.
Summary of the invention
The present invention is a kind of butter fruit mayonnaise and preparation method thereof invented to overcome above deficiency, it have nutritious, stomach invigorating invigorating the spleen, relax bowel, preventing phlegm from forming and stopping coughing, promotion metabolism, balance blood sugar, the effect such as protection liver.
Butter fruit can discongest mitigation liver damage degree, and its extract may be helpful to treatment hepatitis.
Honey has promotion metabolism because of its composition, improves constipation, balance blood sugar, is difficult to effect of accumulation fat, is seen as helping
The good merchantable brand of fat-reducing.
Yoghourt is put down, and taste acid is sweet；Having and promote the production of body fluid to quench thirst, qi-restoratives whets the appetite, and relaxes bowel, reducing blood lipid, anticancer effect.
Sweet osmanthus, except dissipating cold broken knot, outside effect of preventing phlegm from forming and stopping coughing, also allows this product fragrance pressing, and the sense of taste of news is opened greatly.
Olive oil stimulates circulation, improves digestive system, improves the effect such as internal system, promotion bone growth, radiation proof, anti-cancer.
The purpose of the present invention implements by the following technical programs:
A kind of butter fruit mayonnaise, its raw material components includes: olive oil 20-30 part, honey 50-60 part, butter fruit 60-65 part, lemon juice 20-25 part, sweet osmanthus 10-15 part, egg 3-5 part, salt 1-2 part, light-coloured vinegar 5-8 part, Yoghourt 80-95 part, lotus root starch 5-8 part.
The preparation method of above-mentioned a kind of butter fruit mayonnaise, comprises the steps:
(1) raw material are divided in proportion；
(2) Yoghourt, honey, lemon juice, sweet osmanthus, salt and lotus root starch are mixed, add the stirring of cold boiling water and be completely dissolved to lotus root starch；
(3) add the egg stirred in advance, stir, quickly while stirring, be slowly added to the olive oil of 1/4th group components, continue stirring to material and fully mix；
(4) add the jam of butter fruit, after stirring, add light-coloured vinegar, stir；
(5) material stirred is placed in homogeneous in colloid mill, is slowly added remaining olive oil.
Further improvement of the present invention is: in described step (2), first by Yoghourt, honey, lemon juice, sweet osmanthus and salt stirring 2min to uniformly, adds in lotus root starch, is slowly added into cold boiling water and quickly stirs to lotus root starch and be completely dissolved.
Further improvement of the present invention is: in described step (3), after egg must be cleaned with clear water, then soaks in the liquor potassic permanganate of 1%
2-5min, pulls out and drains, and shells and stirs in container, adds olive oil, makes egg liquid and oil sufficiently disperse.
Further improvement of the present invention is: in described step (4), and butter fruit jam is existing squeezing, is first cleaned by butter fruit, peeling, pulp is cut into small pieces, puts into and be squeezed into jam in juice extractor.
Further improvement of the present invention is: in described step (5), and the colloid mill rotating speed in described homogenizing process is 4000r/min.
Beneficial effects of the present invention:
A kind of butter fruit mayonnaise of the present invention has not only been full of nutritional labeling unique in butter fruit, and utilize the addition of the food materials such as honey, vinegar cleverly, butter fruit mayonnaise is made to have the strongest non-oxidizability, avoid the interpolation of chemical antioxidants while ensure that the shelf life of butter fruit mayonnaise, be really achieved the requirement of pollution-free food.Simultaneously; preparation is simple for the present invention, reasonable price, low cost, green natural, be of high nutritive value, no side effects, stomach invigorating invigorating the spleen, relax bowel, preventing phlegm from forming and stopping coughing, promotion metabolism, balance blood sugar, protection liver etc.; can be eaten for a long time, build up resistance.
Detailed description of the invention:
In order to deepen the understanding of the present invention, below in conjunction with embodiment, the invention will be further described, and this embodiment is only used for explaining the present invention, is not intended that limiting the scope of the present invention.
Embodiment one
Take 20 parts of olive oil, honey 60 parts, butter fruit 61 parts, lemon juice 21 parts, sweet osmanthus 10 parts, 4 parts of egg, salt 1 part, light-coloured vinegar 7.5 parts, Yoghourt 89 parts, lotus root starch 6 parts, specifically comprise the following steps that
(1) raw material are divided in proportion；
(2) Yoghourt, honey, lemon juice, sweet osmanthus, salt and lotus root starch are mixed, add the stirring of cold boiling water and be completely dissolved to lotus root starch；
(3) add the egg stirred in advance, stir, quickly while stirring, be slowly added to the olive oil of 1/4th group components, continue stirring to material and fully mix；
(4) add the jam of butter fruit, after stirring, add light-coloured vinegar, stir；
(5) material stirred is placed in homogeneous in colloid mill, is slowly added remaining olive oil.
Embodiment two
Take 30 parts of olive oil, honey 54 parts, butter fruit 60 parts, lemon juice 24 parts, sweet osmanthus 12 parts, 3 parts of egg, salt 2 parts, light-coloured vinegar 6.5 parts, Yoghourt 80 parts, lotus root starch 5 parts, specifically comprise the following steps that
(1) raw material are divided in proportion；
(2) Yoghourt, honey, lemon juice, sweet osmanthus, salt and lotus root starch are mixed, add the stirring of cold boiling water and be completely dissolved to lotus root starch；
(3) add the egg stirred in advance, stir, quickly while stirring, be slowly added to the olive oil of 1/4th group components, continue stirring to material and fully mix；
(4) add the jam of butter fruit, after stirring, add light-coloured vinegar, stir；
(5) material stirred is placed in homogeneous in colloid mill, is slowly added remaining olive oil.
Embodiment three
Take 22 parts of olive oil, honey 58 parts, butter fruit 65 parts, lemon juice 22 parts, sweet osmanthus 15 parts, 4 parts of egg, salt 1.5 parts, light-coloured vinegar 7 parts, Yoghourt 95 parts, lotus root starch 7 parts, specifically comprise the following steps that
(1) raw material are divided in proportion；
(2) Yoghourt, honey, lemon juice, sweet osmanthus, salt and lotus root starch are mixed, add the stirring of cold boiling water and be completely dissolved to lotus root starch；
(3) add the egg stirred in advance, stir, quickly while stirring, be slowly added to the olive oil of 1/4th group components, continue stirring to material and fully mix；
(4) add the jam of butter fruit, after stirring, add light-coloured vinegar, stir；
(5) material stirred is placed in homogeneous in colloid mill and is slowly added remaining olive oil.
Embodiment four
Take 24 parts of olive oil, honey 52 parts, butter fruit 62 parts, lemon juice 23 parts, sweet osmanthus 11 parts, 5 parts of egg, salt 2 parts, light-coloured vinegar 6 parts, Yoghourt 83 parts, lotus root starch 8 parts, specifically comprise the following steps that
(1) raw material are divided in proportion；
(2) Yoghourt, honey, lemon juice, sweet osmanthus, salt and lotus root starch are mixed, add the stirring of cold boiling water and be completely dissolved to lotus root starch；
(3) add the egg stirred in advance, stir, quickly while stirring, be slowly added to the olive oil of 1/4th group components, continue stirring to material and fully mix；
(4) add the jam of butter fruit, after stirring, add light-coloured vinegar, stir；
(5) material stirred is placed in homogeneous in colloid mill, is slowly added remaining olive oil.
Embodiment five
Take 26 parts of olive oil, honey 56 parts, butter fruit 64 parts, lemon juice 20 parts, sweet osmanthus 13 parts, 5 parts of egg, salt 1 part, light-coloured vinegar 8 parts, Yoghourt 86 parts, lotus root starch 6 parts, specifically comprise the following steps that
(1) raw material are divided in proportion；
(2) Yoghourt, honey, lemon juice, sweet osmanthus, salt and lotus root starch are mixed, add the stirring of cold boiling water and be completely dissolved to lotus root starch；
(3) add the egg stirred in advance, stir, quickly while stirring, be slowly added to the olive oil of 1/4th group components, continue stirring to material and fully mix；
(4) add the jam of butter fruit, after stirring, add light-coloured vinegar, stir；
(5) material stirred is placed in homogeneous in colloid mill, is slowly added remaining olive oil.
Embodiment six
Take 28 parts of olive oil, honey 50 parts, butter fruit 63 parts, lemon juice 25 parts, sweet osmanthus 14 parts, 3 parts of egg, salt 1.5 parts, light-coloured vinegar 5 parts, Yoghourt 92 parts, lotus root starch 5 parts, specifically comprise the following steps that
(1) raw material are divided in proportion；
(2) Yoghourt, honey, lemon juice, sweet osmanthus, salt and lotus root starch are mixed, add the stirring of cold boiling water and be completely dissolved to lotus root starch；
(3) add the egg stirred in advance, stir, quickly while stirring, be slowly added to the olive oil of 1/4th group components, continue stirring to material and fully mix；
(4) add the jam of butter fruit, after stirring, add light-coloured vinegar, stir；
(5) material stirred is placed in homogeneous in colloid mill, is slowly added remaining olive oil.
More than the present invention a kind of butter in six kinds of embodiments fruit mayonnaise, taste is unique, pure and fresh good to eat, in the case of ensureing that butter fruit is not oxidized, ensure that its distinctive taste and nutritional labeling, sweet and sour taste to greatest extent, attend by frankincense, there is good health-care efficacy.
The foregoing is only explanation embodiments of the present invention; be not limited to the present invention, for a person skilled in the art, all within the spirit and principles in the present invention; the any modification, equivalent substitution and improvement etc. made, should be included within the scope of the present invention.
Claims (6)
1. a butter fruit mayonnaise, it is characterised in that: its raw material components includes: olive oil 20-30 part, honey 50-60 part, butter fruit 60-65 part, lemon juice 20-25 part, sweet osmanthus 10-15 part, egg 3-5 part, salt 1-2 part, light-coloured vinegar 5-8 part, Yoghourt 80-95 part, lotus root starch 5-8 part.
The preparation method of a kind of butter the most according to claim 1 fruit mayonnaise, it is characterised in that: comprise the steps
: raw material are divided by (1) in proportion;
(2) Yoghourt, honey, lemon juice, sweet osmanthus, salt and lotus root starch are mixed, add the stirring of cold boiling water and be completely dissolved to lotus root starch；
(3) add the egg stirred in advance, stir, quickly while stirring, be slowly added to the olive oil of 1/4th group components, continue stirring to material and fully mix
；
(4) add the fruit juice of butter fruit, after stirring, add light-coloured vinegar, stir；
(5) material stirred is placed in homogeneous in colloid mill, is slowly added remaining olive oil.
The preparation method of a kind of butter the most according to claim 2 fruit mayonnaise, it is characterised in that: described step
(2) in, first by Yoghourt, honey, lemon juice, sweet osmanthus and salt stirring 2min to uniformly, add in lotus root starch, be slowly added into cold boiling water and quickly stir to lotus root starch and be completely dissolved.
The preparation method of a kind of butter the most according to claim 2 fruit mayonnaise, it is characterised in that: described step
(3), in, after egg must be cleaned with clear water, then soak in the liquor potassic permanganate of 1%
2-5min, pulls out and drains, and shells and stirs in container, adds olive oil, makes egg liquid and oil sufficiently disperse.
The preparation method of a kind of butter the most according to claim 2 fruit mayonnaise, it is characterised in that: described step
(4), in, butter fruit fruit juice is existing squeezing, is first cleaned by butter fruit, peeling, pulp is cut into small pieces, puts into and squeeze the juice in juice extractor and get final product.
The preparation method of a kind of butter the most according to claim 2 fruit mayonnaise, it is characterised in that: described step
(5), in, the colloid mill rotating speed in described homogenizing process is 3800r/min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610246403.3A CN105831707A (en) | 2016-04-20 | 2016-04-20 | Avocado salad dressing and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610246403.3A CN105831707A (en) | 2016-04-20 | 2016-04-20 | Avocado salad dressing and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105831707A true CN105831707A (en) | 2016-08-10 |
Family
ID=56588895
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610246403.3A Pending CN105831707A (en) | 2016-04-20 | 2016-04-20 | Avocado salad dressing and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN105831707A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509820A (en) * | 2016-10-26 | 2017-03-22 | 广西顺帆投资有限公司 | Fruit-flavor salad dressing and preparation method thereof |
| CN106690204A (en) * | 2017-01-23 | 2017-05-24 | 张文 | Avocado honey |
| CN108902901A (en) * | 2018-06-06 | 2018-11-30 | 四川农业大学 | A kind of fig mayonnaise and preparation method thereof |
| CN110367515A (en) * | 2019-08-28 | 2019-10-25 | 哈尔滨理工大学 | Rosemary butter fruit mayonnaise and preparation method thereof |
| CN110447882A (en) * | 2019-09-04 | 2019-11-15 | 厚德食品股份有限公司 | A kind of butter fruit mayonnaise production method and water phase pre-mixing apparatus |
| CN113383939A (en) * | 2021-05-19 | 2021-09-14 | 重庆德庄农产品开发有限公司 | Avocado dipping sauce and preparation method thereof |
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| JPS59213368A (en) * | 1983-05-17 | 1984-12-03 | Hanamaruki Kk | Fruit food and its preparation |
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| CN105394723A (en) * | 2015-11-24 | 2016-03-16 | 全椒井府富硒生态牧业有限公司 | Selenium-rich salad dressing |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509820A (en) * | 2016-10-26 | 2017-03-22 | 广西顺帆投资有限公司 | Fruit-flavor salad dressing and preparation method thereof |
| CN106690204A (en) * | 2017-01-23 | 2017-05-24 | 张文 | Avocado honey |
| CN108902901A (en) * | 2018-06-06 | 2018-11-30 | 四川农业大学 | A kind of fig mayonnaise and preparation method thereof |
| CN110367515A (en) * | 2019-08-28 | 2019-10-25 | 哈尔滨理工大学 | Rosemary butter fruit mayonnaise and preparation method thereof |
| CN110447882A (en) * | 2019-09-04 | 2019-11-15 | 厚德食品股份有限公司 | A kind of butter fruit mayonnaise production method and water phase pre-mixing apparatus |
| CN113383939A (en) * | 2021-05-19 | 2021-09-14 | 重庆德庄农产品开发有限公司 | Avocado dipping sauce and preparation method thereof |
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Application publication date: 20160810 |