| 摘要 |
A method of making a mayonnaise includes full exception of egg powder from the recipe and using a stabilization base of the althaea root, ground up to the powdery state, adding dry milk, flavouring additives, presteamed mustard powder, emulsifying the paste with prescribed amount of oil by means of adding oil into the paste with increasing speed and the further homogenization of the emulsion. A powdery althaea root mixture is used as a stabilizer. |
