CN103907903A - Fish liver salad dressing, and preparation method thereof - Google Patents

Abstract

The invention discloses a cod liver salad dressing. The raw material components include: 200g of edible oil, 100ml of cold boiled water, 45-60g of eggs, 50-70g of minced cod liver, 50-80g of onion powder, 30-60g of sucrose, and potato starch 8-20g, 5-8g salt, 18-30ml vinegar, 0.8-2g alginate. The cod liver salad dressing of the present invention is not only full of the unique nutritional components in cod liver, but also cleverly added with ingredients such as onions and vinegar, so that the cod liver salad dressing has strong antioxidant properties and ensures the shelf life of the cod liver salad dressing At the same time, it avoids the addition of chemical antioxidants, and truly meets the requirements of green food.

Description

Cod liver salad dressing and preparation method thereof

technical field

The invention relates to a salad dressing and a preparation process thereof, belonging to the field of food. the

Background technique

With the improvement of living standards and the acceleration of the pace of life, convenience food has penetrated more and more into people's lives, and the demand for sauces is increasing. Salad dressing is the most used condiment [4]. Salad dressing has delicate tissue structure, unique flavor and rich nutritional value, and it has a wide variety and different tastes to meet the needs of all kinds of people. Not only can it be applied on the surface of staple foods such as bread and sandwiches, but it can also be added to cold dishes and vegetable soups as a seasoning agent. Salad dressing is a viscous semi-solid food made by emulsifying salad oil, eggs, vinegar, and water, adding sugar, salt, etc. The salad dressing relies on the lecithin in the egg yolk to form an oil-in-water emulsion, thereby stabilizing the sauce. the

Cod liver salad dressing, as the name suggests, is to add cod liver ingredients to salad dressing. my country is a large country with abundant aquatic resources, and fish products are rich in nutrients and delicious, and are also rich in unsaturated fatty acids and soluble proteins, which have good health effects on cardiovascular diseases. Because salad dressing contains highly perishable eggs and cod liver ingredients, it is very important to study how to extend the shelf life of salad dressing. Nowadays, there are many kinds of antioxidants added in food, most of which are synthetic antioxidants, which have a certain impact on people's health. the

Contents of the invention

The technical problem to be solved in the present invention is to overcome the existing defects and provide a cod liver salad dressing with high oxidation resistance, non-corruption and delicious taste;

Another object of the present invention is to provide the preparation technology of above-mentioned cod liver salad dressing. the

The purpose of the present invention is specifically achieved through the following technical solutions:

A cod liver salad dressing, the raw material components of which include: 200g of edible oil, 100ml of cold boiled water, 45-60g of eggs, 50-70g of minced cod liver, 50-80g of onion powder, 30-60g of sucrose, 8-20g of potato starch, Salt 5-8g, vinegar 18-30ml, alginate 0.8-2g. the

As a preferred version, the above-mentioned cod liver salad dressing, its raw material components include: edible oil 200g, cold boiled water 100ml, eggs 50g, cooked cod liver mince 70g, onion powder 50g, sucrose 40g, potato starch 12g, edible salt 6g, vinegar 20ml, alginate 1g. the

Preferably, the onion powder is purple onion powder, and the vinegar is white vinegar. the

The preparation method of above-mentioned cod liver salad dressing, comprises the steps:

1) Mix alginate, sucrose, salt, potato starch and onion powder evenly, add cold boiled water and stir until the potato starch is completely dissolved;

2) Then add the eggs that have been stirred evenly in advance, stir evenly, slowly add a quarter of the cooking oil while stirring quickly, and continue stirring until the materials are fully mixed;

3) Add cooked minced cod liver, stir evenly, then add vinegar, stir evenly;

4) Place the evenly stirred material in a colloid mill for homogenization, and slowly add the remaining cooking oil at the same time. the

Preferably, in the step 1), after mixing the alginate, sucrose, salt, potato starch and onion powder, first dry the powder and stir for 3 minutes, then add cold boiled water and quickly stir for 9-12 minutes until the potato starch is completely dissolved. the

Preferably, in the step 2), after adding the eggs, continue to stir for 5 minutes, and then add a quarter of the amount of edible oil to it in a dropwise manner while stirring rapidly, so that the oil and egg liquid are fully dispersed . the

Preferably, in the step 3), after adding the minced cooked cod liver and stirring for 5 minutes, slowly add vinegar while stirring, and continue stirring until the material becomes a paste. Do not stir too much, otherwise it will destroy the emulsification system of the salad dressing. the

Preferably, in the step 4), the speed of the colloid mill in the homogenization process is 3600r/min. the

The cooked cod liver mince used in the present invention is prepared according to the following method:

Take the fresh cod liver, after it is cooked or steamed, cut the cod liver into small pieces with a knife, then put it into a homogenizer and mince the cod liver. the

Onion powder used in the present invention is prepared according to the following method:

Peel the fresh onion, wash it, cut it into small pieces, then pour it into a blender and twist into small pieces about 0.5cm in length and width, take it out, spread it evenly on large clean glass plates, and put the glass plates into After drying for 16 hours in an electric constant temperature blast drying oven, take it out, pour the dried onion into a homogenizer and grind it, and then pass it through a 100-mesh sieve. the

Eggs used in the present invention are processed according to the following methods:

Wash the fresh eggs with water before use, then soak them in 1% potassium permanganate solution for 2-5 minutes, remove and drain, remove the shells and stir well in a container. the

Beneficial effects of the present invention:

The cod liver salad dressing of the present invention is not only full of the unique nutritional components in cod liver, but also cleverly added with ingredients such as onions and vinegar, so that the cod liver salad dressing has strong antioxidant properties and ensures the shelf life of the cod liver salad dressing At the same time, it avoids the addition of chemical antioxidants, and truly meets the requirements of green food. At the same time, the preparation process of the present invention is simple and easy. The salad oil is added in stages, and only 1/4 of the component amount is needed at the beginning of the addition. During the process of adding and blending, it is necessary to stir continuously and quickly to realize the full dispersion of oil and egg liquid and strengthen the stability of salad dressing. sex. At the same time, the white vinegar and remaining oil are slowly added to make the salad dressing more viscous and of better quality. the

In order to further illustrate the essence of the present invention, the applicant conducted sensory evaluation experiments, electronic nose detection experiments and shelf life experiments on the combination of raw materials. The experimental conditions and results will be described in detail below. the

1 Experimental materials, main instruments and reagents

1.1 Experimental materials

1.2 Main instruments

2 Experimental method

2.1 Experimental design

Basic formula: 200g oil, 50g eggs, 100ml cold boiled water, 40g white sugar, 6g salt, 20ml white vinegar, 1g alginate, potato starch, purple onion powder, fish liver mince. the

By changing the contents of potato starch, purple onion powder, and minced cod liver, 9 groups of formulas were designed to prepare No. 1-9 cod liver salad dressings, as follows:

2.2 Experimental steps

2.2.1 Preparation of raw materials

Things that need to be dealt with in advance include:

(1) Minced cod liver: Take fresh cod liver, cook or steam it, cut the cod liver into small pieces with a knife, then put it into a homogenizer and grind it into minced cod liver. the

(2) Onion powder: Peel the fresh onion, wash it, cut it into small pieces, then pour it into a blender and twist into small pieces about 0.5cm in length and width, take it out, and distribute it evenly on large clean glass plates. Put the glass plate into an electric constant temperature blast drying oven and dry it for 16 hours, take it out, pour the dried onion into a homogenizer and grind it, and then pass it through a 100-mesh sieve. the

(3) Eggs: Wash fresh eggs with clean water before use, then soak them in 1% potassium permanganate solution for 2-5 minutes, remove and drain. the

2.2.2 Experimental steps:

(1) Prepare nine white porcelain bowls, marked 1, 2, 3, 4, 5, 6, 7, 8 and 9 respectively. the

(2) Beat an egg into the bowl machine and beat the egg evenly with a whisk. the

(3) Weigh three portions of alginate 1g, sucrose 40g, salt 6g, and potato starch 8g into three white porcelain bowls, and mark 1, 2, 3. Add 50g of purple onion powder to bowl No. 2, add 80g of purple onion powder to bowl No. 3, stir for 3 minutes, then pour 100ml of cold boiled water into each bowl, and stir for 10 minutes until the potato starch is dissolved evenly. Then take 50g of well-mixed eggs in three bowls, and continue to stir for 5 minutes, then slowly add 50ml of salad oil to bowls 1, 2, and 3, and stir while adding. After stirring for 5 minutes, add 50g, 60g, and 70g of cooked surimi to bowls 1, 2, and 3 respectively, and continue stirring for 5 minutes, then add 20ml of white vinegar, stir well, and pour the mixture into a colloid mill for homogeneity , set the rotation speed to 3600r/min, slowly add the remaining salad oil 150g, and take it out after homogenization. the

(4) Weigh three portions of alginate 1g, sucrose 40g, salt 6g, and potato starch 12g into three white porcelain bowls, and mark 4, 5, and 6. Add 50g of purple onion powder to bowl No. 5, and 80g of purple onion powder to bowl No. 6, stir for 3 minutes, then pour 100ml of cold boiled water into each bowl, and stir for 10 minutes until the potato starch is dissolved evenly. Then take 50g of well-mixed eggs in three bowls, continue to stir for 5 minutes, then slowly add 50ml of salad oil to bowls 4, 5, and 6, and stir while adding. After stirring for 5 minutes, add 60g, 70g, and 50g of cooked minced fish into bowls 4, 5, and 6 respectively, continue stirring for 5 minutes, then add 20ml of white vinegar, stir well, and pour the mixture into a colloid mill for homogeneity , set the rotation speed to 3600r/min, slowly add the remaining 150g of salad oil, and take it out after homogenization. the

(5) Weigh three portions of alginate 1g, sucrose 40g, salt 6g, and potato starch 15g into three white porcelain bowls, and mark 7, 8, 9. Add 50g of purple onion powder to bowl No. 8, add 80g of purple onion powder to bowl No. 9, stir for 3 minutes, then pour 100ml of cold boiled water into each bowl, and stir for 10 minutes until the potato starch is evenly dissolved. Then take 50g of well-mixed eggs in three bowls, and continue to stir for 5 minutes, then slowly add 50ml of salad oil to bowls 7, 8, and 9, and stir while adding. After stirring for 5 minutes, add 70g, 50g, and 60g of cooked surimi to bowls 7, 8, and 9 respectively, and continue stirring for 5 minutes, then add 20ml of white vinegar, stir well, and pour the mixture into a colloid mill for homogeneity , set the rotation speed to 3600r/min, slowly add the remaining 150g of salad oil, and take it out after homogenization. the

3 Experimental content

3.1 Sensory evaluation

3.1.1 Sensory evaluation method

Appearance: Pour the salad dressing into a white porcelain plate, and observe the glossiness of the salad dressing in a static state. the

Smell: Gently fan the white porcelain plate with salad dressing with your hand, and fan the smell of salad dressing into your nose. Take a deep breath and rate the onion and fishiness of the salad dressing. the

Taste: Taste the taste of salad dressing, consistency, creaminess, fat, fishy smell. the

3.1.2 Sensory evaluation criteria

Gloss: Observe the degree of gloss. Judging criteria: There is a bright, reflective luster. the

Onion Flavor: Perceives the intensity of the onion flavor. Judging criteria: The onion taste is suitable, not strong, and has a sense of fragrance. the

Fishy Odor: The intensity of the perceived fishy smell. Judging criteria: No fishy smell. the

Fatty feeling: put the sample on the palate, taste it with the tip of the tongue, and feel whether it has a greasy taste. Evaluation criteria are: palatable, no greasy feeling. the

Creamy feeling: Put the sample on the upper jaw, and feel the sample with the tip of the tongue whether it is smooth or not, and whether there are small ice crystals. If the dressing isn't creamy enough, the texture will be rough. Judgment criteria are: a highly creamy sample means that the sample is evenly distributed on the upper jaw without other rough sensations. the

Viscosity: Put 1/2 teaspoon of the sample into the mouth, gently rotate the sample between the tip of the tongue and the upper jaw, and evaluate the ease of liquid flow in the mouth. High viscosity samples will be difficult to flow in the mouth and will be on the upper jaw. The jaw will feel very sticky; and the low-viscosity sample has less flow resistance, and the upper jaw will feel less sticky immediately after the sample becomes liquid. the

Scored from 0 to 10 points

3.2 shelf life

Put the prepared nine salad dressing samples in a sealed environment at 4°C, observe their color and shape regularly every day, smell their smell, taste their taste to judge their shelf life, score them, and make records. the

3.3 Electronic nose detection

An electronic nose is a measurement device that is composed of multiple gas sensors and simulates the human olfactory system. Complex odors and volatile components can be accurately identified, and the results can be analyzed in detail. the

Take 10ml of each sample, seal them in headspace vials, and mark them. Take out the electronic nose device, after the installation is complete, turn on the power, preheat the device for about half an hour, and clean until the initial value of 10 sensors is 1. The sampling interval is 1s, the zero point adjustment time is 10s, the continuous sampling is 60s, and the measurement results are saved. Cleaning is performed before each measurement to ensure the accuracy of the results. Nine salad dressing samples were tested at regular intervals each day. Measure continuously for 3 days, record the results and analyze. the

Performance of PEN3 Portable Electronic Nose Sensor

4 Experimental results and discussion

4.1 Appearance quality

See Figure 1 for the appearance comparison of No. 1, No. 4 and No. 7 cod liver salad dressings, which are No. 1, No. 4 and No. 7 from left to right;

See Figure 2 for the comparison of the appearance of No. 2, No. 5 and No. 8 cod liver salad dressings, which are No. 2, No. 5 and No. 8 from left to right;

See Figure 3 for the comparison of the appearance of No. 3, No. 6 and No. 9 cod liver salad dressings, which are No. 3, No. 6 and No. 9 from left to right;

See Figure 4 for the appearance comparison of No. 1, No. 2 and No. 3 cod liver salad dressings, which are No. 1, No. 2 and No. 3 from left to right;

See Figure 5 for the appearance comparison of No. 4, No. 5 and No. 6 cod liver salad dressings, which are No. 4, No. 5 and No. 6 from left to right;

See Figure 6 for the appearance comparison of No. 7, 8 and 9 cod liver salad dressings, No. 7, No. 8 and No. 9 from left to right. the

It can be seen from the photos taken that the salad dressing without onion powder is golden in color, the liquid is very thin, and the layers are obvious. The oil layer, egg layer, and cod liver layer are incompatible with each other. Cod livers sink to the bottom, and the oil layer is very thick, which is not conducive to eating. Compare 1, 2, 3, 4, 5, 6, 7, 8, 9 respectively. It can be found that No. 1, No. 4 and No. 7 are obviously separated after being placed for a period of time, and there is no feeling of salad dressing. The possible reason is that there is too much oil and relatively less starch. The colors of No. 2, 5, and 8 salad dressings are lighter than those of No. 3, 6, and 9, and the concentration is more suitable. It is not as thick as No. 3, 6, and 9. It can be seen that the amount of onions added to No. 2, 5, and 8 is the most appropriate. Since the amount of fish liver added is relatively concentrated, no obvious difference can be seen from the figure. To sum up, after comparing the appearance of nine groups of salad dressings, No. 2, No. 5 and No. 8 salad dressings have the best appearance quality. the

4.2 Sensory evaluation results

After sensory evaluation of nine salad dressing samples by three panelists, the results in the following two tables were obtained. the

It can be seen from the results that No. 1, No. 4, and No. 7 without onion powder have the best gloss, and the more onion powder is added, the worse the gloss is. However, from the scoring results of fat feeling, creamy feeling and viscosity, it is found that the scores of No. 1, No. 4 and No. 7 are very low, and no more than 2 points. It can be seen that the absence of onion powder has a certain impact on the fat, creaminess and viscosity of salad dressing. After the analysis of the results, it can also be found that the quality of salad dressing with 50g of onion powder is better than that of 80g, and the indicators of No. 2, 5, and 8 are higher than those of No. 3, 6, and 9. It can be seen that the amount of onion powder should be appropriate. Excessive addition not only affects its color, but also significantly affects its taste. And it can be seen from the scoring results of onion flavor that the amount of onion added on No. 2, No. 5 and No. 8 is the most suitable, which endows the salad dressing with a delicate onion flavor and is easier to be accepted by people. In terms of fishy smell score results, the scores of No. 1, 6 and 8 are relatively high, and the scores of No. 3, 5 and 7 are relatively low. From the perspective of the amount of cod liver added, No. The amount of fish liver is the least, and the amount of fish liver of No. 3, 5, and 7 is the largest. It can be concluded that the addition of too much cod liver will give the salad dressing a strong fishy smell, which will affect the taste of the salad dressing and reduce its quality. the

Finally, sum up all the indicators of sensory evaluation, and it can be seen from the results that the quality of salad dressing No. 7 is the worst, and the quality of salad dressing No. 8 is the best. To sum up, it can be found that the amount of onion powder and cod liver has a significant effect on the salad dressing, but the amount of starch has no obvious effect on the taste of the salad dressing. The possible reason is that the amount of starch used in the experiment is relatively small and close to each other, and the influence is relatively subtle. the

4.3 Shelf life results

The following results were obtained by observing, smelling and tasting nine groups of salad dressings at regular intervals every day. the

sample 1 2 3 4 5 6 7 8 9 Shelf life/day 8 11 13 7 11 16 7 13 15

After comparison, No. 4 and No. 7 have the shortest shelf life, and No. 6 has the longest shelf life. The sample is analyzed, the addition of No. 6 onion is 50g, and the addition of cod liver is 70g; the addition of No. 4 onion is 0g, and the addition of cod liver is 60g; the addition of No. 7 onion is 0g, and the addition of cod liver It is 70g. It can be seen that onions have a certain quality preservation effect. The specific analysis of nine groups of results confirmed this point, and found that the more onions added, the better the quality preservation effect. The more cod liver is added, the worse the quality preservation effect will be. Because cod liver is an extremely perishable food, it will have a certain impact on the shelf life of salad dressing. Therefore, in actual production, the amount of cod liver should not be too much, and it should be added in an appropriate amount on the basis of ensuring nutritional value and sensory innovation. And the storage time should not be too long, try to finish eating within the shelf life. the

4.4 Electronic nose test results

Refer to Figure 7-32 for the spectrum of the results of cod liver salad dressing of 9 groups measured by electronic nose. From the spectra of the ten sensors of the electronic nose, it can be found that as the storage time prolongs, the index values of each sensor increase gradually. The actual results are similar, and the longer the storage time, the worse the food quality. Through comparison, it can be seen that the graphs of 1, 4, and 7 are approximately the same, the graphs of 2, 5, and 8 are approximately the same, and the graphs of 3, 6, and 9 are approximately the same. This indicated that the amount of starch and cod liver added did not have much effect on the volatile gases of salad dressing. Comparing the ten sensor results of each group of salad dressing samples when they were fresh, it was found that in groups 1, 2, and 3, the volatile gas components of group 1 were significantly different from those of groups 2 and 3, because group 1 did not add onion powder. reason. The quality of group 1 is worse than that of group 2 and group 3, especially sensors 1, 5, 6 and 8. It can be seen that the addition of onions can effectively reduce the production of aromatic components, alkane aromatic components, methane and ethanol components, thus affecting salad dressing. To a very good quality assurance effect. Comparing group 2 and group 3, the quality of group 3 is slightly worse than that of group 2, which shows that the amount of cod liver should not be too much, and adding too much will have a certain impact on the quality of salad dressing. The same comparison was performed on other groups, and the same results were obtained. It is confirmed that the starch content and cod liver content have little effect on the smell of salad dressing. The possible reason is that in the various groups of salad dressings tested, the change range of cod liver addition is not obvious, so the effect is relatively subtle. The addition of onion powder has a significant impact on the smell. But adding too much onion powder will change the quality. According to the results of this group, it can be judged that the ratio of the fifth group is the best. the

Comparing the same group of salad dressing samples with different storage days, it can be found that with the prolongation of storage days, the quality of salad dressings shows a downward trend. The indicators have slight changes, and the range of changes is not very obvious. Sensors 1, 3, 5, 6, and 8 in groups 2, 5, and 8 have a large change range. It can be seen that with the prolongation of storage time, the cod liver specialty salad dressing with onions mainly releases gases: aromatic components, alkanes Aroma components, methane and ethanol. It can be seen that onions can effectively inhibit the generation of rancid gas in salad dressing and ensure the quality of salad dressing. Similarly, compare the volatile gases of salad dressings in groups 3, 6, and 9, and the results are similar to those in groups 2, 5, and 8. the

5 summary

By changing the amount of starch, onion powder and cod liver, an orthogonal test of three factors and three levels was carried out on salad dressing, and the sensory evaluation and shelf life detection of salad dressings with different ratios in each group were carried out, and the electronic nose technology was used to analyze the volatile The quality of the released gas is assessed. In the experiments carried out, it was concluded that the addition of onion powder has a good antiseptic effect on salad dressing, and can impart a special onion fragrance, improving the color, aroma and taste of salad dressing. However, if the amount of onion powder added is too much, the salad dressing will be too thick, and the gloss, fineness, and lubricity will decrease, and the onion flavor will be too strong, which is not conducive to being accepted by large-scale consumers. Cod liver is a perishable product, adding too much to salad dressing will reduce its shelf life and taste, so it is not appropriate to add too much in the production process. Through comprehensive comparison, the best ratio is the fifth group. 200g oil, 50g eggs, 100ml cold boiled water, 40g white sugar, 6g salt, 20ml white vinegar, 1g alginate, 12g potato starch, 50g purple onion powder, 70g minced fish. the

Description of drawings

The accompanying drawings are used to provide a further understanding of the present invention, and constitute a part of the description, and are used together with the embodiments of the present invention to explain the present invention, and do not constitute a limitation to the present invention. In the attached picture:

Fig. 1 is the appearance comparison diagram of No. 1, No. 4 and No. 7 cod liver salad dressings;

Figure 2 is a comparison of the appearance of No. 2, No. 5 and No. 8 cod liver salad dressings;

Figure 3 is a comparison of the appearance of No. 3, 6, and 9 cod liver salad dressings;

Figure 4 is a comparison of the appearance of No. 1, No. 2 and No. 3 cod liver salad dressings;

Figure 5 is a comparison of the appearance of No. 4, 5, and 6 cod liver salad dressings;

Figure 6 is a comparison of the appearance of No. 7, 8, and 9 cod liver salad dressings;

Fig. 7 is the electronic nose assay spectrum of No. 1 cod liver salad dressing on the first day;

Fig. 8 is an electronic nose assay map of No. 2 cod liver salad dressing on the first day. the

Fig. 9 is the electronic nose assay spectrum of No. 3 cod liver salad dressing on the first day;

Fig. 10 is the electronic nose assay spectrum of No. 4 cod liver salad dressing on the first day;

Fig. 11 is the electronic nose assay spectrum of No. 5 cod liver salad dressing on the first day;

Fig. 12 is the electronic nose assay spectrum of No. 6 cod liver salad dressing on the first day;

Fig. 13 is the electronic nose assay spectrum of No. 7 cod liver salad dressing on the first day;

Fig. 14 is the electronic nose assay spectrum of No. 8 cod liver salad dressing on the first day;

Fig. 15 is the electronic nose assay spectrum of No. 9 cod liver salad dressing on the first day;

Fig. 16 is the electronic nose assay spectrum of No. 1 cod liver salad dressing on the second day;

Fig. 17 is the electronic nose assay spectrum of second day No. 2 cod liver salad dressing;

Fig. 18 is the electronic nose assay spectrum of second day No. 3 cod liver salad dressing;

Fig. 19 is the electronic nose assay spectrum of second day No. 4 cod liver salad dressing;

Fig. 20 is the electronic nose assay spectrum of second day No. 5 cod liver salad dressing;

Fig. 21 is the electronic nose assay spectrum of No. 6 cod liver salad dressing on the second day;

Fig. 22 is the electronic nose assay spectrum of No. 7 cod liver salad dressing on the second day;

Fig. 23 is the electronic nose assay spectrum of No. 9 cod liver salad dressing on the second day;

Fig. 24 is the electronic nose assay spectrum of No. 1 cod liver salad dressing on the third day;

Fig. 25 is the electronic nose assay pattern of No. 2 cod liver salad dressing on the third day;

Fig. 26 is the electronic nose assay spectrum of No. 3 cod liver salad dressing on the third day;

Fig. 27 is the electronic nose assay pattern of No. 4 cod liver salad dressing on the third day;

Fig. 28 is the electronic nose assay pattern of No. 5 cod liver salad dressing on the third day;

Fig. 29 is the electronic nose assay spectrum of No. 6 cod liver salad dressing on the third day;

Fig. 30 is the electronic nose assay pattern of No. 7 cod liver salad dressing on the third day;

Fig. 31 is the electronic nose assay spectrum of No. 8 cod liver salad dressing on the third day;

Fig. 32 is an electronic nose assay spectrum of cod liver salad dressing No. 9 on the third day. the

Detailed ways

The preferred embodiments of the present invention will be described below in conjunction with the accompanying drawings. It should be understood that the preferred embodiments described here are only used to illustrate and explain the present invention, and are not intended to limit the present invention. the

Example 1:

A cod liver salad dressing, its raw material components are shown in Table 1, and its preparation method is:

Weigh each raw material component according to the formula in Table 1, mix alginate, sucrose, salt, potato starch and onion powder for 3 minutes, pour cold boiled water, and stir for 10 minutes until the potato starch is evenly dissolved. Then add the well-stirred eggs, continue to stir for 5 minutes, add 1/4 of the salad oil dropwise, and stir quickly while adding. After stirring for 5 minutes, add the cooked minced cod liver, continue stirring for 5 minutes, then slowly add white vinegar, stir until the material becomes a paste, then stop stirring. Pour the mixture into a colloid mill for homogenization, set the speed at 3600r/min, slowly add the remaining salad oil, and take it out after homogenization is complete. the

Example 2:

A cod liver salad dressing, its raw material components are shown in Table 1, and its preparation method is the same as in Example 1. the

Example 3:

A cod liver salad dressing, its raw material components are shown in Table 1, and its preparation method is the same as in Example 1. the

Example 4:

A cod liver salad dressing, its raw material components are shown in Table 1, and its preparation method is the same as in Example 1. the

Embodiment 5:

A cod liver salad dressing, its raw material components are shown in Table 1, and its preparation method is the same as in Example 1. the

Table 1:

Raw material composition and content Example 1 Example 2 Example 3 Example 4 Example 5 Salad oil/g 200 200 200 200 200 Cold boiled water/ml 100 100 100 100 100 egg/g 50 45 60 55 50 Cooked minced cod liver/g 70 70 50 60 65 Purple onion powder/g 50 50 80 70 60 Sucrose/g 40 60 30 50 45 Potato starch/g 12 8 20 15 18 Edible salt/g 6 8 5 7 6 white vinegar/ml 20 18 30 25 twenty three Alginate/g 1 2 0.8 1.5 1.2

The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art can still understand the foregoing embodiments The recorded technical solutions are modified, or some of the technical features are equivalently replaced. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present invention shall be included within the protection scope of the present invention. the

Claims (11)

1. a fish liver mayonnaise, is characterized in that: its raw material components comprises: edible oil 200g, cold boiling water 100ml, egg 45-60g, ripe fish liver rotten 50-70g, onion powder 50-80g, sucrose 30-60g, farina 8-20g, salt 5-8g, vinegar 18-30ml, algin 0.8-2g.

2. fish liver mayonnaise according to claim 1, is characterized in that: its raw material components comprises: edible oil 200g, cold boiling water 100ml, egg 50g, ripe fish liver rotten 70g, onion powder 50g, sucrose 40g, farina 12g, edible salt 6g, vinegar 20ml, algin 1g.

3. fish liver mayonnaise according to claim 1 and 2, is characterized in that: described onion powder is selected purple skin onion powder, and described vinegar is selected light-coloured vinegar.

4. the preparation method of fish liver mayonnaise according to claim 1 and 2, is characterized in that: comprise the steps:

1) algin, sucrose, salt, farina and onion powder are mixed, add cold boiling water to be stirred to farina and dissolve completely;

2) add again the egg stirring in advance, stir, when rapid stirring, slowly add the edible oil of 1/4th group components, continue to be stirred to material and fully mix;

3) add the gruel of ripe fish liver, after stirring, then add light-coloured vinegar, stir;

4) material stirring is placed in to colloid mill homogeneous, slowly adds remaining edible oil simultaneously.

5. the preparation method of fish liver mayonnaise according to claim 4, it is characterized in that: described step 1) in, after algin, sucrose, salt, farina and onion powder are mixed, first dry powder adds cold boiling water rapid stirring 9-12min after stirring 3min again, dissolves completely to farina.

6. the preparation method of fish liver mayonnaise according to claim 4, it is characterized in that: described step 2) in, after adding egg, continue to stir 5min, again in rapid stirring, the edible oil of 1/4th group components is added wherein in the mode dripping, oil and egg liquid are disperseed fully.

7. the preparation method of fish liver mayonnaise according to claim 4, is characterized in that: described step 3) in, add the gruel of ripe fish liver to stir afterwards 5min and can in stirring, add slowly light-coloured vinegar, continue to be stirred to material and become pasty state.

8. the preparation method of fish liver mayonnaise according to claim 4, is characterized in that: described step 4) in, the colloid mill rotating speed in described homogenizing process is 3600r/min.

9. according to the preparation method of the fish liver mayonnaise described in claim 4-7 any one, it is characterized in that: the gruel of described ripe fish liver is prepared as follows and forms:

Get fresh fish liver, after boiling or cooking, fish liver is cut into small pieces with cutter, then put it into that in homogenizer, to rub adult fish liver rotten.

10. according to the preparation method of the fish liver mayonnaise described in claim 4-7 any one, it is characterized in that: described onion powder is prepared as follows and forms:

Get fresh onion peeling, clean, be cut into small pieces, pour into again after the fritter that is twisted into the about 0.5cm of length and width in mixer, take out, evenly share on the clean glass plate of bulk, and glass plate is put into electric heating constant-temperature blowing drying box and dry after 16h, take out, the onion of oven dry is poured in homogenizer and is ground, after finishing after 100 mesh sieves.

11. according to the preparation method of the fish liver mayonnaise described in claim 4-7 any one, it is characterized in that: described egg is processed as follows and obtained:

Fresh hen egg is first cleaned with clear water before use, then in 1% liquor potassic permanganate, soaked 2-5min, pull out and drain, shell and stir in container.