| 摘要 |
A method of producing sterilized or pasteurized mayonnaise or mayonnaise-containing products, comprises directing coagulated egg yellow, such as powdered egg yolk and milk protein, such as powdered skim milk, proteins, starch and stabilizers into a container in which they are mixed together, and adding salt and a small amount of oil and colorants. The mixture is then directed through a dosing pump to a first heater in which the mixture is briefly heated to a temperature in the range of from about 80 DEG C. to 100 DEG C. The heated mixture is subsequently cooled in a first heater to room temperature. The cooled material is then emulsified with oil in an emulsifier. The emulsion is then stirred with vinegar and other additives to form a mayonnaise. The mayonnaise is pasteurized by heating it briefly in a second heater to about 80 DEG to 100 DEG C., or it is sterilized by heating it to a higher temperature of from 110 DEG to 130 DEG C. Thereafter, the pasteurized mayonnaise is cooled in a second cooler and it is continuously filled into sterilized containers. |
