RU2011121111A

RU2011121111A - METHOD FOR PREPARING MAYONESIS

Info

Publication number: RU2011121111A
Application number: RU2011121111/13A
Authority: RU
Inventors: Иван Иванович Голубов
Original assignee: Иван Иванович Голубов
Priority date: 2011-05-26
Filing date: 2011-05-26
Publication date: 2012-12-10
Also published as: RU2483585C2

Abstract

1. Способ приготовления майонеза, включающий перемешивание сухих компонентов с водой, нагревание смеси, добавлением свежих яиц, подогрев с выдержкой пастерилизацией, смешивание с растительным маслом, с последующем внесение пищевой кислоты и гомогенизации смеси, отличающийся тем, что перед охлаждением смесь поэтапно подогревают до 80°С и выдерживают 15-20 мин, затем смесь выдерживают при температуре 68-72°С в течение 30 мин с последующим охлаждением до 45°С, при этом перемешивание сухих компонентов с водой, ввод яиц, смешивание с растительным маслом, с последующим внесением пищевой кислоты и гомогенизацию проводят в гомогенизаторе НГД-5,5 под давлением 3,0 кг/см, в качестве яиц используют яичный меланж в количестве 25-50% от массы готового продукта, а в качестве пищевой кислоты - 70%-ную уксусную кислоту.2. Способ приготовления майонеза по п.1, отличающийся тем, что в качестве яичного меланжа используют восстановленный сухой яичный меланж в количестве 25-50% от массы готового продукта. 1. A method for preparing mayonnaise, including mixing dry ingredients with water, heating the mixture, adding fresh eggs, heating with holding pasteurization, mixing with vegetable oil, followed by the addition of food acid and homogenization of the mixture, characterized in that before cooling, the mixture is gradually heated to 80 °C and incubated for 15-20 minutes, then the mixture is kept at a temperature of 68-72°C for 30 minutes, followed by cooling to 45°C, while mixing the dry ingredients with water, adding eggs, mixing with vegetable oil, followed by adding food acid and homogenization is carried out in an NGD-5.5 homogenizer under a pressure of 3.0 kg/cm, egg melange is used as eggs in an amount of 25-50% by weight of the finished product, and 70% acetic acid is used as food acid .2. A method for preparing mayonnaise according to claim 1, characterized in that reconstituted dry egg melange is used as egg melange in an amount of 25-50% by weight of the finished product.

Claims

1. A method of preparing mayonnaise, including mixing dry components with water, heating the mixture, adding fresh eggs, heating with pasteurization, mixing with vegetable oil, followed by adding food acid and homogenizing the mixture, characterized in that the mixture is gradually heated to 80 before cooling ° C and incubated for 15-20 minutes, then the mixture was incubated at a temperature of 68-72 ° C for 30 minutes, followed by cooling to 45 ° C, while mixing the dry components with water, introducing eggs, mixing with vegetable oil scrap, followed by the introduction of food acid and homogenization is carried out in an NGD-5.5 homogenizer under a pressure of 3.0 kg / cm ² , egg melange is used as eggs in an amount of 25-50% by weight of the finished product, and as food acid 70% acetic acid.

2. The method of preparation of mayonnaise according to claim 1, characterized in that as the egg melange using restored dry egg melange in an amount of 25-50% by weight of the finished product.