CN114343163A - Salad sauce preparation device and preparation method thereof - Google Patents
Salad sauce preparation device and preparation method thereof Download PDFInfo
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- CN114343163A CN114343163A CN202111427307.6A CN202111427307A CN114343163A CN 114343163 A CN114343163 A CN 114343163A CN 202111427307 A CN202111427307 A CN 202111427307A CN 114343163 A CN114343163 A CN 114343163A
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Images
Abstract
The invention discloses a salad sauce preparation device and a preparation method thereof, belonging to the technical field of food. The invention has the beneficial effects that: the ampelopsis grossedentata extract is prepared by mixing ampelopsis grossedentata and drinking water and steaming, is safe and environment-friendly, is simple to operate, and is suitable for industrial large-scale production; the salad sauce prepared by the vine tea extract and raw materials such as corn oil, egg yolk, xanthan gum and the like contains rich bioactive substances such as myricetin, dihydromyricetin, vine tea flavone and the like, so that the salad sauce has the effects of oxidation resistance, inflammation resistance and bacteriostasis.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a salad sauce preparation device and a preparation method thereof.
Background
Salad sauce is a common condiment in daily life, and is rich in nutrition, high in value, unique in flavor, convenient to use and popular with people. Salad dressing is a semisolid acidic high-fat emulsion prepared from vegetable oil, eggs, salt, white granulated sugar, spice, vinegar and the like, has the characteristics of high oil, high calorie and high cholesterol in nutrition composition, and the oil content is generally 70-80%, so that long-term or excessive eating can cause adverse effects on the cardiovascular system of a human body. In recent years, with the continuous fusion of Chinese and western catering culture and the improvement of the living standard of people, salad sauce products are developing towards diversification, compound convenience, nutrition and health care and the like.
In the prior art, various salad dressings such as egg-free salad dressing, fruit and vegetable compound salad dressing, low-fat salad dressing and the like exist, but the application of ampelopsis grossedentata in the salad dressing is not related at present; furthermore, most of the prior art emulsification devices focus on increasing the shear capacity, ignoring the increase in their freshness.
Accordingly, the present inventors have made extensive studies to solve the above problems and have made the present invention.
Disclosure of Invention
Aiming at the problems in the prior art, the invention discloses a salad sauce preparation method, which comprises the following steps:
the method comprises the following steps: weighing 20-40 parts of corn oil, 10-20 parts of peanut oil, 1-3 parts of honey, 1-3 parts of salt, 15-25 parts of egg yolk, 3-5 parts of cross-linked starch, 2-4 parts of xanthan gum and 40-120 parts of ampelopsis grossedentata extract for later use;
step two: uniformly mixing crosslinked starch, xanthan gum and peanut oil, then placing the mixture into a first storage box of a salad sauce preparation device, placing corn oil into a second storage box, placing ampelopsis grossedentata extract, honey, salt and yolk into an emulsification chamber of the salad sauce preparation device, sealing a cover, opening the stirrer, then opening a discharge port of the first storage box, adding the crosslinked starch, the xanthan gum and the peanut oil into the emulsification chamber, continuing stirring, controlling the opening degree of a discharge port of the second storage box, slowly adding the corn oil into the emulsification chamber, increasing the rotating speed of the salad sauce preparation device after all the corn oil is added, rapidly stirring uniformly until the emulsification is completed, taking out, inspecting the quality, and packaging to obtain a finished product.
Preferably, the ampelopsis grossedentata extract is prepared by mixing ampelopsis grossedentata with drinking water, steaming for 10-15min, filtering ampelopsis grossedentata residues, and cooling.
Preferably, the mass ratio of the ampelopsis grossedentata to the drinking water is 1: 15.
The ampelopsis grossedentata extract is prepared by mixing ampelopsis grossedentata and drinking water and steaming, is safe and environment-friendly, is simple to operate, and is suitable for industrial large-scale production; the salad sauce prepared by the vine tea extract and raw materials such as corn oil, egg yolk, xanthan gum and the like contains rich bioactive substances such as myricetin, dihydromyricetin, vine tea flavone and the like, so that the salad sauce has the effects of oxidation resistance, inflammation resistance and bacteriostasis.
The invention also provides a salad sauce preparation device which comprises a stirring mechanism, wherein the stirring mechanism is internally provided with the cooling pipe, the stirring mechanism comprises a rotating shaft, a shearing tool bit and a bearing, the rotating shaft is internally provided with the U-shaped cooling pipe, the shearing tool bit is fixedly arranged at the lower part of the rotating shaft, and the bearing is arranged at the middle upper part of the rotating shaft. During the actual use, through letting in recirculated cooling water in "U" type cooling tube at the rotation axis for salad sauce can emulsify at low temperature, has avoided the bacterium to breed in a large number in salad sauce preparation process, and the effectual quality that promotes salad sauce and the shelf life that prolongs salad sauce.
Preferably, the shearing cutter head is obliquely arranged, and the included angle between the plane where the shearing cutter head is located and the horizontal plane is 5-10 degrees.
Preferably, the preparation device further comprises an auxiliary material adding mechanism, the auxiliary material adding mechanism comprises a cover sealing disc and a storage box, the center of the cover sealing disc is provided with a mounting hole, and the storage box is arranged on the lower surface of the cover sealing disc. The storage box is intelligently controlled by an external central control unit. Through the design of closing cap dish and storage box, the raw materials that leads to when having avoided adding the raw materials in violent stirring process splashes and the problem in the outside pollution source entering emulsification chamber on the one hand, and on the other hand storage box carries out intelligent control through central control unit and can add the raw materials into emulsification chamber more accurately, has avoided because add too fast, too slow or too early etc. lead to the irrational, the inefficiency problem of emulsification effect.
Preferably, at least two storage boxes are arranged on the lower surface of the cover plate.
Preferably, the lower surface of the cover sealing disk is also provided with a pair of positioning grooves.
Preferably, four hinges are further provided on the upper surface of the lidding tray.
Preferably, four of the hinges are evenly distributed on the outer circumference of the cover plate.
Preferably, the preparation device further comprises a buckle, a cylindrical emulsifying chamber and an auxiliary mechanism for improving the shearing force and efficiently and conveniently scraping off the salad sauce.
The technical scheme of the invention has the following beneficial effects:
1. the ampelopsis grossedentata extract is prepared by mixing ampelopsis grossedentata and drinking water and steaming, is safe and environment-friendly, is simple to operate, and is suitable for industrial large-scale production; the salad sauce prepared by the vine tea extract and raw materials such as corn oil, egg yolk, xanthan gum and the like contains rich bioactive substances such as myricetin, dihydromyricetin, vine tea flavone and the like, so that the salad sauce has the effects of oxidation resistance, inflammation resistance and bacteriostasis.
2. During the actual use, through letting in recirculated cooling water in "U" type cooling tube at the rotation axis for salad sauce can emulsify at low temperature, has avoided the bacterium to breed in a large number in salad sauce preparation process, and the effectual quality that promotes salad sauce and the shelf life that prolongs salad sauce.
3. Through the design of closing cap dish and storage box, the raw materials that leads to when having avoided adding the raw materials in violent stirring process splashes and the problem in the outside pollution source entering emulsification chamber on the one hand, and on the other hand storage box carries out intelligent control through central control unit and can add the raw materials into emulsification chamber more accurately, has avoided because add too fast, too slow or too early etc. lead to the irrational, the inefficiency problem of emulsification effect.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings that are required to be used in the embodiments will be briefly described below, it should be understood that the following drawings only illustrate some embodiments of the present invention and therefore should not be considered as limiting the scope, and for those skilled in the art, other related drawings can be obtained according to the drawings without inventive efforts.
FIG. 1 is a flow chart of the process for preparing salad dressing according to the present invention;
FIG. 2 is a sectional view of a preferred apparatus for demulsifying and emulsifying salad dressings of the present invention;
FIG. 3 is a perspective view of a preferred auxiliary material adding mechanism of the present invention;
FIG. 4 is one of the partial views between the water inlet and outlet device and the agitation mechanism of the present invention;
FIG. 5 is one of the partial views between the water inlet and outlet device and the agitation mechanism of the present invention;
fig. 6 is a top view of the water inlet and outlet device and agitation mechanism of the present invention.
In the figure:
1-an emulsification chamber; 2-an auxiliary mechanism; 4-buckling; 5-an auxiliary material adding mechanism; 51-a capping disk;
52-a storage case; 53-positioning grooves; 54-a hinge; 6-a stirring mechanism; 61-rotation axis;
62-a shearing cutter head; 63-a bearing; 9-water inlet and outlet device; 10-a water inlet pipe; 11-an outlet pipe; 12-a support plate; 13-a water inlet annular flow channel; 14-an annular water outlet flow channel; 15-ring seal.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention more apparent, the technical solutions of the embodiments of the present invention will be described clearly and completely with reference to the accompanying drawings of the embodiments of the present invention, and it is obvious that the described embodiments are some, but not all embodiments of the present invention. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention. Thus, the following detailed description of the embodiments of the present invention, presented in the figures, is not intended to limit the scope of the invention, as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention.
As shown in fig. 1, the present embodiment provides a method for preparing salad dressing, the method comprising:
the method comprises the following steps: weighing 20-40 parts of corn oil, 10-20 parts of peanut oil, 1-3 parts of honey, 1-3 parts of salt, 15-25 parts of egg yolk, 3-5 parts of cross-linked starch, 2-4 parts of xanthan gum and 40-120 parts of ampelopsis grossedentata extract for later use;
step two: uniformly mixing crosslinked starch, xanthan gum and peanut oil, then placing the mixture into a first storage box of a salad sauce preparation device, placing corn oil into a second storage box, placing ampelopsis grossedentata extract, honey, salt and yolk into an emulsification chamber of the salad sauce preparation device, sealing a cover, opening the stirrer, then opening a discharge port of the first storage box, adding the crosslinked starch, the xanthan gum and the peanut oil into the emulsification chamber, continuing stirring, controlling the opening degree of a discharge port of the second storage box, slowly adding the corn oil into the emulsification chamber, increasing the rotating speed of the salad sauce preparation device after all the corn oil is added, rapidly stirring uniformly until the emulsification is completed, taking out, inspecting the quality, and packaging to obtain a finished product.
In a preferred embodiment, the ampelopsis grossedentata extract is prepared by mixing ampelopsis grossedentata with drinking water, steaming for 10-15min, filtering, and cooling.
As a preferred embodiment, the mass ratio of the ampelopsis grossedentata to the drinking water is 1: 15.
The method adopts the vine tea and drinking water to be mixed and cooked to prepare the vine tea extract, is safe and environment-friendly, is simple to operate, and is suitable for industrial large-scale production; the salad sauce prepared by the vine tea extract and raw materials such as corn oil, egg yolk, xanthan gum and the like contains rich bioactive substances such as myricetin, dihydromyricetin, vine tea flavone and the like, so that the salad sauce has the effects of oxidation resistance, inflammation resistance and bacteriostasis.
The traditional salad sauce is usually processed at normal temperature, although sterilization additives such as table vinegar and the like are added into the salad sauce, the prepared salad sauce has short shelf life and is easy to decay because fresh-keeping measures are not taken in the preparation process. As shown in fig. 2, the present embodiment also provides a salad dressing preparation apparatus comprising a stirring mechanism 6 having a cooling pipe provided therein, wherein the stirring mechanism 6 comprises a rotating shaft 61 having a "U" shaped cooling pipe provided therein, a shearing blade 62 and a bearing 63, wherein the shearing blade 62 is fixedly provided at a lower portion of the rotating shaft 61, and the bearing 63 is provided at an upper middle portion of the rotating shaft 61. During the in-service use, through letting in recirculated cooling water in "U" type cooling tube at rotation axis 61 for salad sauce can emulsify at low temperature, has avoided the bacterium to breed in a large number in salad sauce preparation process, and the effectual quality that promotes salad sauce and the shelf life that prolongs salad sauce.
In order to avoid the problem of winding of the water inlet and outlet pipe in the rotating process, the embodiment is implemented by a method that, as shown in fig. 4-6, the stirring mechanism 6 is rotatably connected to the water inlet and outlet device 9, the water inlet and outlet device 9 is provided with a support plate 12, a water inlet annular flow passage 13 and a water outlet annular flow passage 14, the centers of circles of the water inlet annular flow passage 13 and the water outlet annular flow passage 14 are the same, the upper side of the water outlet annular flow passage 14 is connected with a water outlet pipe 11, the lower side of the water outlet annular flow passage is connected with one end of a U-shaped cooling pipe of the rotating shaft 61, the upper side of the water inlet annular flow passage 13 is connected with a water inlet pipe 10, the lower side of the water inlet annular flow passage 13 is connected with the other end of the U-shaped cooling pipe of the rotating shaft 61, and annular sealing rings 15 are further arranged on two sides of the water inlet annular flow passage 13. The water inlet and outlet device 9 is kept stable through the support plate 12, so that the water inlet and outlet device 9 can be constantly kept still when the stirring mechanism 6 rotates at a high speed; one end of the U-shaped cooling pipe is connected with the water inlet annular flow passage 13, so that when the stirring mechanism 6 rotates at a high speed, one end of the U-shaped cooling pipe is always connected with the water inlet annular flow passage 13, and the water outlet annular flow passage 14 is also always connected with the other end of the U-shaped cooling pipe, therefore, cooling water can flow into the water inlet annular flow passage 13 through the water inlet pipeline 10 at any moment, then flows into one end of the U-shaped cooling pipe, then flows into the water inlet annular flow passage 13 through the other end of the U-shaped cooling pipe, and finally flows out from the water outlet pipeline 11, and the arrangement of the annular sealing ring 15 can prevent the cooling water from leaking out of the stirring mechanism 6 from the water inlet annular flow passage 13 and can also prevent the cooling water between the water inlet annular flow passage 13 and the water outlet annular flow passage 14 from mutually permeating.
In a preferred embodiment, the cutting head 62 is disposed obliquely, and the included angle between the plane of the cutting head 62 and the horizontal plane is 5-10 degrees.
In the preparation process of the salad sauce, the raw materials are thrown out due to violent stirring, especially when oil and water phases are mixed or the processing amount is large, the waste of the raw materials is caused, the thrown-out raw materials need to be cleaned, and in addition, when the oil and the water are mixed, the salad sauce is prone to uneven quality due to manual operation. As shown in fig. 3, as a preferred embodiment, the preparation device further includes an auxiliary material adding mechanism 5, the auxiliary material adding mechanism 5 includes a cover plate 51 with a mounting hole at the center and a magazine 52, and the magazine 52 is disposed on the lower surface of the cover plate 51. The magazine 52 is intelligently controlled by an external central control unit (not shown). Through the design of closing cap dish 51 and storage box 52, after the storage box 52 is put into to the raw materials that will need to add, closing cap dish 51 seals emulsification chamber 1, later starting drive emulsifies, central control unit detects and controls the aperture of storage box 52 to the miscompound in emulsification chamber 1 simultaneously, the raw materials that leads to when having avoided adding the raw materials in violent stirring process splash and the problem in the outside pollution sources entering emulsification chamber 1 on the one hand, on the other hand storage box 52 carries out intelligent control through central control unit and can add the raw materials into emulsification chamber 1 more accurately, avoided because add too fast, it is unreasonable that the emulsification effect is not resulted in to slow or too early etc. effectively, the problem of inefficiency.
In a preferred embodiment, at least two magazines 52 are provided on the lower surface of the cover plate 51.
In a preferred embodiment, a pair of positioning slots 53 are further provided on the lower surface of the cover plate 51.
In a preferred embodiment, four hinges 54 are also provided on the upper surface of the lidding disk 51.
In a preferred embodiment, four hinges 54 are uniformly distributed on the outer circumference of the cover disk 51.
As a preferred embodiment, the preparation device further comprises a buckle 4, a cylindrical emulsification chamber 1, and an auxiliary mechanism 2 for improving shearing force and efficiently and conveniently scraping off salad sauce.
The technical scheme of the embodiment has the following beneficial effects:
1. the method adopts the vine tea and drinking water to be mixed and cooked to prepare the vine tea extract, is safe and environment-friendly, is simple to operate, and is suitable for industrial large-scale production; the salad sauce prepared by the vine tea extract and raw materials such as corn oil, egg yolk, xanthan gum and the like contains rich bioactive substances such as myricetin, dihydromyricetin, vine tea flavone and the like, so that the salad sauce has the effects of oxidation resistance, inflammation resistance and bacteriostasis.
2. During the in-service use, through letting in recirculated cooling water in "U" type cooling tube at rotation axis 61 for salad sauce can emulsify at low temperature, has avoided the bacterium to breed in a large number in salad sauce preparation process, and the effectual quality that promotes salad sauce and the shelf life that prolongs salad sauce.
3. Through the design of closing cap dish 51 and storage box 52, the raw materials that leads to when having avoided adding the raw materials in violent stirring process splash and the problem in outside pollution source entering emulsification chamber 1 on the one hand, on the other hand storage box 52 carries out intelligent control through the central control unit and can add the raw materials into emulsification chamber 1 more accurately, has avoided because add too fast, too slow or too early etc. lead to the irrational, the inefficiency problem of emulsification effect.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. A preparation method of salad sauce is characterized by comprising the following steps:
the method comprises the following steps: weighing 20-40 parts of corn oil, 10-20 parts of peanut oil, 1-3 parts of honey, 1-3 parts of salt, 15-25 parts of egg yolk, 3-5 parts of cross-linked starch, 2-4 parts of xanthan gum and 40-120 parts of ampelopsis grossedentata extract for later use;
step two: uniformly mixing crosslinked starch, xanthan gum and peanut oil, then placing the mixture into a first storage box of a salad sauce preparation device, placing corn oil into a second storage box, placing ampelopsis grossedentata extract, honey, salt and yolk into an emulsification chamber of the salad sauce preparation device, sealing a cover, opening the stirrer, then opening a discharge port of the first storage box, adding the crosslinked starch, the xanthan gum and the peanut oil into the emulsification chamber, continuing stirring, controlling the opening degree of a discharge port of the second storage box, slowly adding the corn oil into the emulsification chamber, increasing the rotating speed of the salad sauce preparation device after all the corn oil is added, rapidly stirring uniformly until the emulsification is completed, taking out, inspecting the quality, and packaging to obtain a finished product.
2. The method of claim 1, wherein the Ampelopsis grossedentata extractive solution is prepared by mixing Ampelopsis grossedentata with drinking water, steaming for 10-15min, filtering, and cooling.
3. A salad dressing making method according to claim 2, wherein the mass ratio of the vine tea to the drinking water is 1: 15.
4. A salad dressing preparation apparatus for use in a salad dressing preparation method according to any one of claims 1 to 3, said preparation apparatus comprising a stirring mechanism having a cooling tube disposed therein, said stirring mechanism comprising a rotary shaft having a "U" -shaped cooling tube disposed therein, a shearing bit and a bearing, said shearing bit being fixedly provided at a lower portion of said rotary shaft, said bearing being provided at an upper middle portion of said rotary shaft.
5. A salad dressing preparation apparatus according to claim 4, wherein the shearing head is inclined, the plane of the shearing head being at an angle of 5-10 degrees to the horizontal.
6. A salad dressing preparation apparatus according to claim 4, further comprising an auxiliary material adding mechanism including a cover plate centrally provided with a mounting hole and a magazine provided on a lower surface of the cover plate.
7. A salad dressing preparation apparatus according to claim 6, wherein at least two magazines are provided on the lower surface of the lidding tray.
8. A salad dressing preparation apparatus according to claim 6, wherein a pair of locating grooves are also provided on the lower surface of the lidding tray.
9. A salad dressing preparation apparatus according to claim 6, wherein four hinges are provided on the upper surface of the lidding tray.
10. A salad dressing preparation apparatus according to claim 9, wherein four of said hinges are equispaced about the outer circumference of the lidding tray.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111427307.6A CN114343163A (en) | 2021-11-29 | 2021-11-29 | Salad sauce preparation device and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111427307.6A CN114343163A (en) | 2021-11-29 | 2021-11-29 | Salad sauce preparation device and preparation method thereof |
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| CN114343163A true CN114343163A (en) | 2022-04-15 |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004018756A (en) * | 2002-06-19 | 2004-01-22 | Maruzen Pharmaceut Co Ltd | Deterioration preventing agent for flavor, and food and drink |
| CN101069554A (en) * | 2007-06-15 | 2007-11-14 | 胡耀辉 | Method for preparing Chinese magnoliavine fruit functional salad jam |
| CN102077980A (en) * | 2009-11-26 | 2011-06-01 | 东莞市百味佳食品有限公司 | Salad sauce with mustard flavor and preparation method thereof |
| CN103815387A (en) * | 2012-11-17 | 2014-05-28 | 王梦薇 | Palm oil salad dressing and preparation process thereof |
| CN108576772A (en) * | 2018-03-30 | 2018-09-28 | 广州昊道食品有限公司 | A kind of anti-oxidant yolk low fat mayonnaise and preparation method thereof |
| WO2018206319A1 (en) * | 2017-05-09 | 2018-11-15 | Tetra Laval Holdings & Finance S.A. | Method of producing mayonnaise |
-
2021
- 2021-11-29 CN CN202111427307.6A patent/CN114343163A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004018756A (en) * | 2002-06-19 | 2004-01-22 | Maruzen Pharmaceut Co Ltd | Deterioration preventing agent for flavor, and food and drink |
| CN101069554A (en) * | 2007-06-15 | 2007-11-14 | 胡耀辉 | Method for preparing Chinese magnoliavine fruit functional salad jam |
| CN102077980A (en) * | 2009-11-26 | 2011-06-01 | 东莞市百味佳食品有限公司 | Salad sauce with mustard flavor and preparation method thereof |
| CN103815387A (en) * | 2012-11-17 | 2014-05-28 | 王梦薇 | Palm oil salad dressing and preparation process thereof |
| WO2018206319A1 (en) * | 2017-05-09 | 2018-11-15 | Tetra Laval Holdings & Finance S.A. | Method of producing mayonnaise |
| CN108576772A (en) * | 2018-03-30 | 2018-09-28 | 广州昊道食品有限公司 | A kind of anti-oxidant yolk low fat mayonnaise and preparation method thereof |
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