CN107772424A - The preparation technology of tomato salad's sauce - Google Patents
The preparation technology of tomato salad's sauce Download PDFInfo
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- CN107772424A CN107772424A CN201710991689.2A CN201710991689A CN107772424A CN 107772424 A CN107772424 A CN 107772424A CN 201710991689 A CN201710991689 A CN 201710991689A CN 107772424 A CN107772424 A CN 107772424A
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- tomato
- parts
- sauce
- salad
- juice
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
- A23L27/63—Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- 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 a kind of preparation technology of tomato salad's sauce, comprise the following steps：S1, tomato boil, peeling, blend, filter plus water and alcohol, squeezing the juice, the tomato after must handling；S2, Chinese grooseberry pretreatment；S3, honeysuckle and rosemary carry out ethanol extraction and water extraction successively, obtain thick paste；S4, vegetable oil are heated to ripe, the ripe vegetable oil in part is taken to add Chinese prickly ash, anise and ginger quick-fried, add black sesame powder, xylitol and chickens' extract quick-fried, it is transferred to agitator and adds tomato and milk after egg yolk, honey, 1/3rd vegetable oil, lemon juice, unusual fruit juice, remaining vegetable oil, thick paste, processing successively, obtains tomato salad's sauce；S5, packing, embedding are to complete the preparation technology of tomato salad's sauce.Preparation technology proposed by the present invention, step is simple, and the formula of mayonnaise is reasonable, the mayonnaise of preparation it is in good taste, it is nutritious, look good, smell good and taste good, long shelf-life, fat content is few, non-greasy.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of preparation technology of tomato salad's sauce.
Background technology
Mayonnaise is tasty, can with fruits and vegetables mixed edible, to improve the mouthfeel of fruit or vegetables, but market
Fat content is higher in the mayonnaise of upper sale, long-term use of easily to make one cholesterol rise, causes the diseases such as diabetes, obesity
Disease.And the mayonnaise of commercial type can add substantial amounts of preservative to extend the shelf life in mayonnaise, people are excessive
The edible food containing preservative be unfavorable for health.
Tomato is also named tomato, contains abundant carrotene, vitamin B1, vitamin B2, niacin, vitamin C, dimension
Raw plain K, citrin, malic acid, citric acid, adenine, the big alkali of tomato, trigonelline, protein, fat, carbohydrate, crude fibre,
Calcium, phosphorus, iron etc., especially ascorbic content are the hat of vegetables, the just dimension life containing 8mg of the tomato per 100g edible parts
Plain C.Have nutritionist and study measure：Eat 50g~100g fresh tomatoes for each person every day, you can meet human body to several vitamins and
The needs of mineral matter, and long-term consumption tomato can also promote bone growth, coordinating intestines and stomach function, improve human body anticancer energy
Power, reduce cholesterol.Tomato and mayonnaise are combined it is possible to prevente effectively from fat is absorbed by the body in mayonnaise.Based on above-mentioned
Insufficient present in existing mayonnaise, the present invention proposes a kind of preparation of tomato salad's sauce nutritious, fat content is few
Technique.
The content of the invention
The invention aims to solve shortcoming present in prior art, and a kind of tomato salad's sauce proposed
Preparation technology.
The preparation technology of tomato salad's sauce, comprises the following steps：
S1, tomato pretreatment：Take new fresh tomato to go to conclude, clean up, and 2~5min is boiled in boiling water, take out cold
But to 30~40 DEG C, tomato pericarp is divested, then tomato flesh is cut into block, is placed in blending in pulper, uses gauze
Filtering, and collect filtrate and obtain pure Tomato juice, then filter residue is placed in juice extractor, while water and alcohol are added, squeeze the juice
It is well mixed to tomato solution, and by obtained pure Tomato juice and tomato solution, the tomato after must handling；
S2, Chinese grooseberry pretreatment：Take fresh Chinese grooseberry to remove the peel, be placed in juice extractor and squeeze the juice, then with filtered through gauze, collect filtrate
It is standby for unusual fruit juice；
S3, honeysuckle and rosemary pretreatment：Honeysuckle and rosemary are mixed and are placed in reaction bulb, and is added into reaction bulb
The ethanol for entering 3~6 times of amounts extracts 0.5~1.5h, then extracts 1~3h with the water of 6~10 times of amounts, collects filtrate, second is recovered under reduced pressure
Alcohol is standby to the thick paste that relative density at 60 DEG C is 1.22~1.24；
S4, finished product preparation：Frying pan preheats, and when adding vegetable oil to maturation, stops heating, is taken when temperature is down to 30~40 DEG C
Go out the vegetable oil of 2/3rds volumes, then reheat frying pan, and Chinese prickly ash, anise and ginger are placed in frying pan quick-fried to fragrance
Blow out, then Chinese prickly ash, anise and ginger are taken out, black sesame powder, xylitol and chickens' extract are then placed in quick-fried in frying pan, stop heating
It is transferred in agitator, adds egg yolk, honey and 1/3rd vegetable oil are added after stirring, continues stirring extremely
Sequentially added after substantially uniformity lemon juice, S2 steps prepare unusual fruit juice, remaining vegetable oil, S3 steps prepare it is thick
Tomato and milk after processing prepared by cream, S1 steps, continue stirring to being well mixed, produce tomato salad's sauce；
S5, the tomato salad's sauce prepared to S4 steps are dispensed, the preparation technology of tomato salad's sauce is completed in embedding.
Preferably, the quality that the S1 steps reclaimed water adds is 2~3 times of tomato filter residue gross mass, and water is purifying
Any one in water, distilled water or distilled water.
Preferably, alcohol is food-grade alcohol in the S1 steps, and in food-grade alcohol alcohol content for 95% with
On, the addition quality of the alcohol is the 1%~3% of tomato filter residue gross mass.
Preferably, tomato salad's sauce bag includes the raw material of following parts by weight：25~35 parts of vegetable oil, tomato 38~
46 parts, 10~16 parts of Chinese grooseberry, 1~3 part of egg yolk, 1~3 part of lemon juice, 1~4 part of Chinese prickly ash is anistree 1~3 part, ginger 1~3
Part, 5~10 parts of black sesame powder, 5~10 parts of xylitol, 1~3 part of honey, 0.5~1.5 part of honeysuckle, 0.5~1.5 part of rosemary,
0.5~1.5 part of chickens' extract, 15~25 parts of milk.
Preferably, tomato salad's sauce bag includes the raw material of following parts by weight：28~32 parts of vegetable oil, tomato 38~
46 parts, 12~14 parts of Chinese grooseberry, 1~3 part of egg yolk, 1~3 part of lemon juice, 2~4 parts of Chinese prickly ash is anistree 1~3 part, ginger 1~3
Part, 5~10 parts of black sesame powder, 6~9 parts of xylitol, 1~3 part of honey, 0.5~1.5 part of honeysuckle, 0.8~1.2 part of rosemary, chicken
0.5~1.5 part of essence, 18~22 parts of milk.
Preferably, tomato salad's sauce bag includes the raw material of following parts by weight：30 parts of vegetable oil, 41 parts of tomato, very
Different 13 parts of fruit, 2 parts of egg yolk, 2 parts of lemon juice, 3 parts of Chinese prickly ash is anistree 2 parts, 2 parts of ginger, 8 parts of black sesame powder, 8 parts of xylitol, honey
2 parts, 1 part of honeysuckle, 1 part of rosemary, 1 part of chickens' extract, 20 parts of milk.
Preferably, the quality of vegetable oil is less than half of tomato and milk gross mass in tomato salad's sauce.
Preferably, the mass ratio of the honeysuckle and rosemary is 1：1.
Production technology proposed by the present invention, step is simple, and tomato, milk and mayonnaise are collocated with each other, and can both drop
Fatty content in low mayonnaise, the species of nutritional ingredient in mayonnaise can be enriched again, can also improve the suitable of mayonnaise
Mouthfeel, the greasy feeling that the higher vegetable oil of reduction content is brought, and people are when eating mayonnaise proposed by the present invention, salad
Chinese grooseberry in sauce can also accelerate decomposition fatty in vegetable oil, avoid accumulation of the fat in eater's body, long-term food
With will not also suffer from obesity or diabetes；When preparing mayonnaise again, tomato is boiled, peeling, blend, filter, squeeze the juice place
Reason can improve the agreeable to the taste sense of tomato, then the addition of hydrous water and alcohol can will improve lycopene and antioxygen in tomato
The content of compound matter；Honeysuckle and the rosemary of corresponding proportion are added in mayonnaise, the anti-oxidant energy of mayonnaise can be improved
Power, the shelf-life for using harmful preservative, extending mayonnaise again is both avoided, it is in addition, each in mayonnaise
The adding conditional of raw material can ensure the mixture homogeneity between raw material, be merged the fragrance of various raw materials, make preparation
Mayonnaise looks good, smell good and taste good.
Embodiment
The present invention is made with reference to specific embodiment further to explain.
Embodiment one
The preparation technology of tomato salad's sauce proposed by the present invention, comprises the following steps：
S1, tomato pretreatment：Take new fresh tomato to go to conclude, clean up, and 3min is boiled in boiling water, taking-up is cooled to
30~40 DEG C, tomato pericarp is divested, then tomato flesh is cut into block, be placed in blending in pulper, with filtered through gauze,
And collect filtrate and obtain pure Tomato juice, then filter residue is placed in juice extractor, while add the water of 3 times of amounts of tomato filter residue gross mass
And the food-grade alcohol of tomato filter residue gross mass 2%, squeezed the juice to obtain tomato solution, and the pure tomato that will be obtained
Juice and tomato solution are well mixed, the tomato after must handling；
S2, Chinese grooseberry pretreatment：Take fresh Chinese grooseberry to remove the peel, be placed in juice extractor and squeeze the juice, then with filtered through gauze, collect filtrate
It is standby for unusual fruit juice；
S3, honeysuckle and rosemary pretreatment：Honeysuckle and rosemary are mixed and are placed in reaction bulb, and is added into reaction bulb
Enter the ethanol extraction 1h of 5 times of amounts, then 2h is extracted with the water of 8 times of amounts, collect filtrate, ethanol is recovered under reduced pressure to relative density at 60 DEG C
It is standby for 1.22~1.24 thick paste；
S4, finished product preparation：Frying pan preheats, and when adding vegetable oil to maturation, stops heating, is taken when temperature is down to 30~40 DEG C
Go out the vegetable oil of 2/3rds volumes, then reheat frying pan, and Chinese prickly ash, anise and ginger are placed in frying pan quick-fried to fragrance
Blow out, then Chinese prickly ash, anise and ginger are taken out, black sesame powder, xylitol and chickens' extract are then placed in quick-fried in frying pan, stop heating
It is transferred in agitator, adds egg yolk, honey and 1/3rd vegetable oil are added after stirring, continues stirring extremely
Sequentially added after substantially uniformity lemon juice, S2 steps prepare unusual fruit juice, remaining vegetable oil, S3 steps prepare it is thick
Tomato and milk after processing prepared by cream, S1 steps, continue stirring to being well mixed, produce tomato salad's sauce；
S5, the tomato salad's sauce prepared to S4 steps are dispensed, the preparation technology of tomato salad's sauce is completed in embedding.
In the present invention, tomato salad's sauce bag includes the raw material of following parts by weight：30 parts of vegetable oil, 41 parts of tomato,
13 parts of Chinese grooseberry, 2 parts of egg yolk, 2 parts of lemon juice, 3 parts of Chinese prickly ash is anistree 2 parts, 2 parts of ginger, 8 parts of black sesame powder, 8 parts of xylitol, honeybee
2 parts of honey, 1 part of honeysuckle, 1 part of rosemary, 1 part of chickens' extract, 20 parts of milk.
Embodiment two
The preparation technology of tomato salad's sauce proposed by the present invention, comprises the following steps：
S1, tomato pretreatment：Take new fresh tomato to go to conclude, clean up, and 5min is boiled in boiling water, taking-up is cooled to
30~40 DEG C, tomato pericarp is divested, then tomato flesh is cut into block, be placed in blending in pulper, with filtered through gauze,
And collect filtrate and obtain pure Tomato juice, then filter residue is placed in juice extractor, while add the water of 2 times of amounts of tomato filter residue gross mass
And the food-grade alcohol of tomato filter residue gross mass 1%, squeezed the juice to obtain tomato solution, and the pure tomato that will be obtained
Juice and tomato solution are well mixed, the tomato after must handling；
S2, Chinese grooseberry pretreatment：Take fresh Chinese grooseberry to remove the peel, be placed in juice extractor and squeeze the juice, then with filtered through gauze, collect filtrate
It is standby for unusual fruit juice；
S3, honeysuckle and rosemary pretreatment：Honeysuckle and rosemary are mixed and are placed in reaction bulb, and is added into reaction bulb
Enter the ethanol extraction 1h of 6 times of amounts, then 1h is extracted with the water of 6 times of amounts, collect filtrate, ethanol is recovered under reduced pressure to relative density at 60 DEG C
It is standby for 1.22~1.24 thick paste；
S4, finished product preparation：Frying pan preheats, and when adding vegetable oil to maturation, stops heating, is taken when temperature is down to 30~40 DEG C
Go out the vegetable oil of 2/3rds volumes, then reheat frying pan, and Chinese prickly ash, anise and ginger are placed in frying pan quick-fried to fragrance
Blow out, then Chinese prickly ash, anise and ginger are taken out, black sesame powder, xylitol and chickens' extract are then placed in quick-fried in frying pan, stop heating
It is transferred in agitator, adds egg yolk, honey and 1/3rd vegetable oil are added after stirring, continues stirring extremely
Sequentially added after substantially uniformity lemon juice, S2 steps prepare unusual fruit juice, remaining vegetable oil, S3 steps prepare it is thick
Tomato and milk after processing prepared by cream, S1 steps, continue stirring to being well mixed, produce tomato salad's sauce；
S5, the tomato salad's sauce prepared to S4 steps are dispensed, the preparation technology of tomato salad's sauce is completed in embedding.
In the present invention, tomato salad's sauce bag includes the raw material of following parts by weight：25 parts of vegetable oil, 46 parts of tomato,
12 parts of Chinese grooseberry, 3 parts of egg yolk, 2 parts of lemon juice, 1 part of Chinese prickly ash is anistree 2 parts, 2 parts of ginger, 6 parts of black sesame powder, 5 parts of xylitol, honeybee
3 parts of honey, 0.5 part of honeysuckle, 0.5 part of rosemary, 1 part of chickens' extract, 25 parts of milk.
Embodiment three
The preparation technology of tomato salad's sauce proposed by the present invention, comprises the following steps：
S1, tomato pretreatment：Take new fresh tomato to go to conclude, clean up, and 2min is boiled in boiling water, taking-up is cooled to
30~40 DEG C, tomato pericarp is divested, then tomato flesh is cut into block, be placed in blending in pulper, with filtered through gauze,
And collect filtrate and obtain pure Tomato juice, then filter residue is placed in juice extractor, while add 2~3 times of amounts of tomato filter residue gross mass
Water and tomato filter residue gross mass 1% food-grade alcohol, squeezed the juice to obtain tomato solution, and the pure west that will be obtained
Red persimmon juice and tomato solution are well mixed, the tomato after must handling；
S2, Chinese grooseberry pretreatment：Take fresh Chinese grooseberry to remove the peel, be placed in juice extractor and squeeze the juice, then with filtered through gauze, collect filtrate
It is standby for unusual fruit juice；
S3, honeysuckle and rosemary pretreatment：Honeysuckle and rosemary are mixed and are placed in reaction bulb, and is added into reaction bulb
Enter the ethanol extraction 1.5h of 3 times of amounts, then 1h is extracted with the water of 10 times of amounts, collect filtrate, it is relative when ethanol is recovered under reduced pressure to 60 DEG C
Density is 1.22~1.24 thick paste, standby；
S4, finished product preparation：Frying pan preheats, and when adding vegetable oil to maturation, stops heating, is taken when temperature is down to 30~40 DEG C
Go out the vegetable oil of 2/3rds volumes, then reheat frying pan, and Chinese prickly ash, anise and ginger are placed in frying pan quick-fried to fragrance
Blow out, then Chinese prickly ash, anise and ginger are taken out, black sesame powder, xylitol and chickens' extract are then placed in quick-fried in frying pan, stop heating
It is transferred in agitator, adds egg yolk, honey and 1/3rd vegetable oil are added after stirring, continues stirring extremely
Sequentially added after substantially uniformity lemon juice, S2 steps prepare unusual fruit juice, remaining vegetable oil, S3 steps prepare it is thick
Tomato and milk after processing prepared by cream, S1 steps, continue stirring to being well mixed, produce tomato salad's sauce；
S5, the tomato salad's sauce prepared to S4 steps are dispensed, the preparation technology of tomato salad's sauce is completed in embedding.
In the present invention, tomato salad's sauce bag includes the raw material of following parts by weight：25 parts of vegetable oil, 40 parts of tomato,
16 parts of Chinese grooseberry, 1 part of egg yolk, 2 parts of lemon juice, 2 parts of Chinese prickly ash is anistree 3 parts, 2 parts of ginger, 5 parts of black sesame powder, 10 parts of xylitol,
1 part of honey, 1.5 parts of honeysuckle, 1.5 parts of rosemary, 1.5 parts of chickens' extract, 20 parts of milk.
Above-described embodiment one, embodiment two are identical with the food-grade alcohol in embodiment three, and alcohol in food-grade alcohol
Content is more than 95%.
Randomly select the Jiang Yu cities of tomato salad that 200 customers prepare to embodiment one, embodiment two and embodiment three
Sell mayonnaise and carry out sensory test, it is as follows to foretaste result：
| Embodiment | One | Two | Three | It is commercially available |
| The optimal number of mouthfeel | 66 | 59 | 61 | 14 |
| The optimal percentage of mouthfeel | 33 | 29.5 | 30.5 | 7 |
| Mouthfeel is most greasy | 8 | 4 | 15 | 173 |
| The most greasy percentage of mouthfeel | 4 | 2 | 7.5 | 86.5 |
Result is foretasted to show：The optimal number of mouthfeel of tomato salad's sauce prepared by embodiment one, embodiment two and embodiment three
It is close, it is more in good taste than commercially available mayonnaise, and the mouthfeel of embodiment one is best, and the statistical result showed choosing that mouthfeel is most greasy
Commercially available mayonnaise is taken to account for more than the 85% of total number of persons for the most greasy number of mouthfeel, and the mouthfeel of embodiment two is most greasy
Selection number is minimum, foretastes result and shows：Tomato salad's sauce prepared by preparation technology proposed by the present invention it is suitable in good taste, no
It is greasy.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art the invention discloses technical scope in, technique according to the invention scheme and its
Inventive concept is subject to equivalent substitution or change, should all be included within the scope of the present invention.
Claims (8)
1. the preparation technology of tomato salad's sauce, it is characterised in that comprise the following steps：
S1, tomato pretreatment：Take new fresh tomato to go to conclude, clean up, and 2~5min is boiled in boiling water, take out cold
But to 30~40 DEG C, tomato pericarp is divested, then tomato flesh is cut into block, is placed in blending in pulper, uses gauze
Filtering, and collect filtrate and obtain pure Tomato juice, then filter residue is placed in juice extractor, while water and alcohol are added, squeeze the juice
It is well mixed to tomato solution, and by obtained pure Tomato juice and tomato solution, the tomato after must handling；
S2, Chinese grooseberry pretreatment：Take fresh Chinese grooseberry to remove the peel, be placed in juice extractor and squeeze the juice, then with filtered through gauze, collect filtrate
It is standby for unusual fruit juice；
S3, honeysuckle and rosemary pretreatment：Honeysuckle and rosemary are mixed and are placed in reaction bulb, and is added into reaction bulb
The ethanol for entering 3~6 times of amounts extracts 0.5~1.5h, then extracts 1~3h with the water of 6~10 times of amounts, collects filtrate, second is recovered under reduced pressure
Alcohol is standby to the thick paste that relative density at 60 DEG C is 1.22~1.24；
S4, finished product preparation：Frying pan preheats, and when adding vegetable oil to maturation, stops heating, is taken when temperature is down to 30~40 DEG C
Go out the vegetable oil of 2/3rds volumes, then reheat frying pan, and Chinese prickly ash, anise and ginger are placed in frying pan quick-fried to fragrance
Blow out, then Chinese prickly ash, anise and ginger are taken out, black sesame powder, xylitol and chickens' extract are then placed in quick-fried in frying pan, stop heating
It is transferred in agitator, adds egg yolk, honey and 1/3rd vegetable oil are added after stirring, continues stirring extremely
Sequentially added after substantially uniformity lemon juice, S2 steps prepare unusual fruit juice, remaining vegetable oil, S3 steps prepare it is thick
Tomato and milk after processing prepared by cream, S1 steps, continue stirring to being well mixed, produce tomato salad's sauce；
S5, the tomato salad's sauce prepared to S4 steps are dispensed, the preparation technology of tomato salad's sauce is completed in embedding.
2. the preparation technology of tomato salad's sauce according to claim 1, it is characterised in that the S1 steps reclaimed water adds
Quality be 2~3 times of tomato filter residue gross mass, and water is any one in purified water, distilled water or distilled water.
3. the preparation technology of tomato salad's sauce according to claim 1, it is characterised in that alcohol is in the S1 steps
Food-grade alcohol, and the content of alcohol is more than 95% in food-grade alcohol, the addition quality of the alcohol is tomato filter residue
The 1%~3% of gross mass.
4. the preparation technology of tomato salad's sauce according to claim 1, it is characterised in that tomato salad's sauce bag
Include the raw material of following parts by weight：25~35 parts of vegetable oil, 38~46 parts of tomato, 10~16 parts of Chinese grooseberry, 1~3 part of egg yolk,
1~3 part of lemon juice, 1~4 part of Chinese prickly ash is anistree 1~3 part, 1~3 part of ginger, 5~10 parts of black sesame powder, 5~10 parts of xylitol, honeybee
1~3 part of honey, 0.5~1.5 part of honeysuckle, 0.5~1.5 part of rosemary, 0.5~1.5 part of chickens' extract, 15~25 parts of milk.
5. the preparation technology of tomato salad's sauce according to claim 1, it is characterised in that tomato salad's sauce bag
Include the raw material of following parts by weight：28~32 parts of vegetable oil, 38~46 parts of tomato, 12~14 parts of Chinese grooseberry, 1~3 part of egg yolk,
1~3 part of lemon juice, 2~4 parts of Chinese prickly ash is anistree 1~3 part, 1~3 part of ginger, 5~10 parts of black sesame powder, 6~9 parts of xylitol, honey
1~3 part, 0.5~1.5 part of honeysuckle, 0.8~1.2 part of rosemary, 0.5~1.5 part of chickens' extract, 18~22 parts of milk.
6. the preparation technology of tomato salad's sauce according to claim 1, it is characterised in that tomato salad's sauce bag
Include the raw material of following parts by weight：30 parts of vegetable oil, 41 parts of tomato, 13 parts of Chinese grooseberry, 2 parts of egg yolk, 2 parts of lemon juice, Chinese prickly ash 3
Part, anistree 2 parts, 2 parts of ginger, 8 parts of black sesame powder, 8 parts of xylitol, 2 parts of honey, 1 part of honeysuckle, 1 part of rosemary, 1 part of chickens' extract, ox
20 parts of milk.
7. the preparation technology of tomato salad's sauce according to claim 1, it is characterised in that in tomato salad's sauce
The quality of vegetable oil is less than half of tomato and milk gross mass.
8. the preparation technology of tomato salad's sauce according to claim 1, it is characterised in that the honeysuckle and rosemary
Mass ratio be 1：1.
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| CN108740986A (en) * | 2018-06-08 | 2018-11-06 | 安徽马氏食品有限公司 | A kind of formula and manufacture craft of mayonnaise |
| CN110367515A (en) * | 2019-08-28 | 2019-10-25 | 哈尔滨理工大学 | Rosemary butter fruit mayonnaise and preparation method thereof |
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