VEGETABLE TOPPING DRIED BY MOLECULAR PRESS DEHYDRATION METHOD TO BE USED FOR SALAD AND MANUFACTURING METHOD OF SALAD THEREOF

摘要

PURPOSE: A method for making salad using vegetable topping is provided to reduce syneresis caused by vegetables, to maintain the initial state of salad by allowing vegetable topping to absorb moisture, and to extend a shelf life of salad. CONSTITUTION: A method for making salad using vegetable topping comprises the steps of: mixing washed cucumber slice with 50~90% maltodextrine; separating dewatered cucumber slice and drying it at 35~45°C for 1~4 hours; mixing washed carrot slice with 30~70% maltodextrine and stirring and dewatering it for 5~13 hours; separating dewatered carrot slice and drying it at 45~55°C for 3~6 hours; mixing washed paprika slice with 50~90% maltodextrine stirring and dewatering it for 3~8 hours; separating dewatered paprika slice and drying it at 35~45°C for 2~4 hours; mixing the cucumber, carrot, and paprika with salad dressing.