PREPARATION METHOD OF LOW CHOLESTEROL FROZEN EGG LIQUID, MAYONNAISE PREPARED THEREOF AND MAYONNAISE

摘要

PURPOSE: Provided is a method of preparing low cholesterol egg yolk and storing the above yolk in frozen state. The yolk is taken out and used whenever it is necessary. The invention enhances the use of low cholesterol processed food bringing increased income for the live stock farmers. CONSTITUTION: The preparing method comprises the steps of: making an egg yolk mixture by mixing egg yolk liquid with aqueous solution of water, salt and sugar; sterilizing the above mixture by low temperature sterilizing method; and freezing the egg yolk solution after the above sterilized mixture is cooled to 50deg.C, adding 2-8g of B-dextrin to 60g of the above mixture, cooling to 4deg.C and centrifuging to remove cholesterol. Mayonnaise is prepared by mixing 13-22% of the above thawed low cholesterol yolk solution with 13-9.5% vinegar and 77-65% of vegetable oil.