| 摘要 |
FIELD: food industry.SUBSTANCE: mayonnaise production method envisages stirring dry components of sugar or sugar substitute and salt with water cooled to 12°C, preliminarily purified in the osmotic membrane installation and disinfected with bactericidal ultraviolet lamps; then one performs introduction of dry fermented egg yolk preliminarily treated with ultraviolet lamp light and proceeds with stirring by means of a stator-rotor-type homogeniser with a 0.75 mm clearance between the rotor and the stator or a colloid mill-type homogeniser till complete dissolution of all the dry components in water. Then one slowly introduces vegetable oil cooled to 15°C with simultaneous and continuous stirring of the mass in the homogeniser at increased rotation rate, gradually reducing the rate of oil supply, the least rate of oil supply reached when oil residue makes less than a quarter of the recipe volume, with continuation of the mass homogenisation performance in the same homogeniser in the vacuum medium under a pressure equal to 0.4 atm till a creamy homogeneous mass production. Then one adds, under stirring conditions, a mixture of 70% acetic acid and food additives with water, preliminarily purified in the osmotic membrane installation, disinfected with bactericidal ultraviolet lamps and cooled to 17°C, one introduces boiled quail egg albumen preliminarily separated from yolk (egg pickled in vinegar with spices) and continues homogenisation till obtainment of a homogenised product mass in the vacuum medium under a pressure equal to 0.4 atm; at the end one performs the manufactured product dispensing into a sealed consumer container.EFFECT: invention allows to manufacture mayonnaise at reduced temperatures which enhances the product usefulness and increases the ready product storage life.3 ex |
