RU2008112478A - METHOD FOR PRODUCING FUNCTIONAL MAYONESIS - Google Patents
METHOD FOR PRODUCING FUNCTIONAL MAYONESIS Download PDFInfo
- Publication number
- RU2008112478A RU2008112478A RU2008112478/13A RU2008112478A RU2008112478A RU 2008112478 A RU2008112478 A RU 2008112478A RU 2008112478/13 A RU2008112478/13 A RU 2008112478/13A RU 2008112478 A RU2008112478 A RU 2008112478A RU 2008112478 A RU2008112478 A RU 2008112478A
- Authority
- RU
- Russia
- Prior art keywords
- dry
- mixture
- chitosan
- emulsifier
- solution
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract 3
- 239000000203 mixture Substances 0.000 claims abstract 10
- 229920001661 Chitosan Polymers 0.000 claims abstract 8
- 239000003995 emulsifying agent Substances 0.000 claims abstract 6
- 239000000243 solution Substances 0.000 claims abstract 6
- 239000000945 filler Substances 0.000 claims abstract 4
- 235000021384 green leafy vegetables Nutrition 0.000 claims abstract 4
- 238000007603 infrared drying Methods 0.000 claims abstract 4
- 238000002156 mixing Methods 0.000 claims abstract 4
- 239000000843 powder Substances 0.000 claims abstract 4
- 150000003839 salts Chemical class 0.000 claims abstract 4
- 238000003756 stirring Methods 0.000 claims abstract 4
- 235000013311 vegetables Nutrition 0.000 claims abstract 4
- 239000002960 lipid emulsion Substances 0.000 claims abstract 3
- 240000002234 Allium sativum Species 0.000 claims abstract 2
- 240000000662 Anethum graveolens Species 0.000 claims abstract 2
- 240000007087 Apium graveolens Species 0.000 claims abstract 2
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract 2
- 235000010591 Appio Nutrition 0.000 claims abstract 2
- 235000000832 Ayote Nutrition 0.000 claims abstract 2
- 244000056139 Brassica cretica Species 0.000 claims abstract 2
- 235000003351 Brassica cretica Nutrition 0.000 claims abstract 2
- 235000003343 Brassica rupestris Nutrition 0.000 claims abstract 2
- 240000004244 Cucurbita moschata Species 0.000 claims abstract 2
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract 2
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract 2
- 244000000626 Daucus carota Species 0.000 claims abstract 2
- 235000002767 Daucus carota Nutrition 0.000 claims abstract 2
- 240000009164 Petroselinum crispum Species 0.000 claims abstract 2
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims abstract 2
- 235000004611 garlic Nutrition 0.000 claims abstract 2
- 238000000265 homogenisation Methods 0.000 claims abstract 2
- 239000008268 mayonnaise Substances 0.000 claims abstract 2
- 235000010746 mayonnaise Nutrition 0.000 claims abstract 2
- 235000010460 mustard Nutrition 0.000 claims abstract 2
- 210000000056 organ Anatomy 0.000 claims abstract 2
- 235000011197 perejil Nutrition 0.000 claims abstract 2
- 235000015136 pumpkin Nutrition 0.000 claims abstract 2
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract 2
- 239000008158 vegetable oil Substances 0.000 claims abstract 2
- 235000021419 vinegar Nutrition 0.000 claims abstract 2
- 239000000052 vinegar Substances 0.000 claims abstract 2
- 239000007762 w/o emulsion Substances 0.000 abstract 1
Landscapes
- Seasonings (AREA)
Abstract
Способ получения майонеза функционального назначения, характеризующийся тем, что предварительно готовят 5%-ный раствор хитозана, путем смешивания в смесителе сухого хитозана и 1%-ного раствора винного и/или яблочного уксусов, с последующим перемешиванием смеси в течение 2-10 мин для растворения хитозана, при частоте рабочего органа смесителя от 50 до 200 об/мин, затем получают эмульгатор из приготовленного 5%-ного раствора хитозана и горчичного порошка путем их смешивания в соотношении 1:4 и гомогенизации, в полученный эмульгатор постепенно, при перемешивании до однородной массы, вводят водно-жировую эмульсию, содержащую 25-40 мас.% растительного масла, затем последовательно добавляют соль, сахар и наполнитель из сухих овощей в виде сухих порошков из тыквы и/или моркови, полученных инфракрасной сушкой и смесь сухой пряной зелени в виде сухой смеси укропа и/или петрушки, и/или сельдерея, и/или чеснока, полученные инфракрасной сушкой, состав гомогенизируют в течение 2-5 мин до получения готового продукта при следующем содержании компонентов, мас.%: ! Эмульгатор4,0-8,0Соль0,5Сахар2,0-4,0Наполнитель из сухих овощей5,0-12,0Смесь сухой пряной зелени2,0-8,0Водно-жировая эмульсияОстальноеA method for producing functional mayonnaise, characterized in that a 5% solution of chitosan is preliminarily prepared by mixing dry chitosan and a 1% solution of wine and / or apple vinegar in a mixer, followed by stirring the mixture for 2-10 minutes to dissolve chitosan, at a mixer working organ frequency of 50 to 200 rpm, then an emulsifier is obtained from the prepared 5% solution of chitosan and mustard powder by mixing them in a ratio of 1: 4 and homogenization, gradually into the resulting emulsifier, etc. stirring to a homogeneous mass, a water-fat emulsion is introduced containing 25-40 wt.% vegetable oil, then salt, sugar and a filler of dry vegetables are added successively in the form of dry powders from pumpkin and / or carrots obtained by infrared drying and the mixture is dry spicy greens in the form of a dry mixture of dill and / or parsley, and / or celery, and / or garlic, obtained by infrared drying, the composition is homogenized for 2-5 minutes to obtain the finished product with the following content of components, wt.%:! Emulsifier 4.0-8.0 Salt 0.5 Sugar 2.0-4.0 Dry vegetable filler 5.0-12.0 Mixture of dry spicy greens 2.0-8.0 Water-in-oil emulsion
Claims (1)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2008112478/13A RU2374924C1 (en) | 2008-03-31 | 2008-03-31 | Functional mayonnaise production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2008112478/13A RU2374924C1 (en) | 2008-03-31 | 2008-03-31 | Functional mayonnaise production method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| RU2008112478A true RU2008112478A (en) | 2009-10-10 |
| RU2374924C1 RU2374924C1 (en) | 2009-12-10 |
Family
ID=41260341
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| RU2008112478/13A RU2374924C1 (en) | 2008-03-31 | 2008-03-31 | Functional mayonnaise production method |
Country Status (1)
| Country | Link |
|---|---|
| RU (1) | RU2374924C1 (en) |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| SU1741741A1 (en) * | 1990-08-07 | 1992-06-23 | Дальневосточный технический институт рыбной промышленности и хозяйства | Method for production of food emulsion |
| KR20010007979A (en) * | 2000-11-01 | 2001-02-05 | 김숙희 | Functional Dressings |
| RU2223669C2 (en) * | 2002-01-11 | 2004-02-20 | Кубанский государственный технологический университет | Mayonnaise sauce |
| RU2266019C1 (en) * | 2004-06-24 | 2005-12-20 | Федеральное государственное образовательное учреждение высшего профессионального образования Дальневосточный государственный технический рыбохозяйственный университет | Method for production of edible emulsion |
-
2008
- 2008-03-31 RU RU2008112478/13A patent/RU2374924C1/en not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| RU2374924C1 (en) | 2009-12-10 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| MM4A | The patent is invalid due to non-payment of fees |
Effective date: 20100401 |