| 摘要 |
The invention refers to food production, namely to mayonnaise production. The offered mayonnaise making method differs from known ones with noticeably increased organoleptic and flow characteristics of the product, achieved without usage of synthetic emulsifiers. The new technology of producing mayonnaise includes 22-23 minutes pasteurisation at 60-63 degrees C, emulsification and homogenisation at 0.5-1.0 MPa pressure, which allows the use of natural emulsifiers (here: egg powder). For improvement of the product's taste and scent, the following flavouring substances could be used: dill, parsley or celery extracts, grinded black pepper, caraways, dried garlic or garlic salt, bay leaf oil, ketchup with red pepper. |
