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Mayonnaise prepared food and preparation method thereof

A technology for conditioning food and mayonnaise, applied in food preparation, food ingredients, functions of food ingredients, etc., can solve the problems of unbalanced proportion of nutrients, difficult product quality control, simple production process, etc., to achieve stable quality and avoid product failure. difference, obvious effect

Active Publication Date: 2014-08-06
RUSHAN HONGWEI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention relates to a mayonnaise conditioned food and a preparation method thereof, which solves the technical problems that the traditional handmade mayonnaise conditioned food is simple, labor-intensive and time-consuming, causes an imbalance in the proportion of its nutritional components, and is difficult to control the product quality, and provides a The mayonnaise-conditioned food with short processing time, which can not only ensure the balance of nutrients in egg food, but also prolong the shelf life of the product and its preparation method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] 1. Raw material selection and processing:

[0035] Selected high-quality firewood eggs, rice and shrimp.

[0036] 2. Cleaning and disinfection:

[0037] Put 200 parts of fresh eggs into clean water and wash them for 35 seconds to remove foreign matter on the surface, then disinfect them with 100ppm sodium hypochlorite for 5 minutes, then put them into clean water and wash them twice, and wash off the residual sodium hypochlorite attached to the surface for about 30 seconds;

[0038] Then wash the rice and shrimp in clean water for 35 seconds to remove foreign matter on the surface, then soak in 3% phosphate solution for 30-35 minutes, then put it in clean water and wash it twice for about 35 seconds to wash off the residual phosphate attached to the surface solution.

[0039] 3. Sterilization

[0040] Take out 50 portions of fresh egg yolks and put them into sterile containers for making mayonnaise, put them in hot water at about 60°C for 5 minutes in a water bath fo...

Embodiment 2

[0065] 1. Raw material selection and processing:

[0066] Selected high-quality firewood eggs, rice and shrimp.

[0067] 2. Cleaning and disinfection:

[0068] Put 260 fresh eggs into clean water and wash for 35 seconds to remove surface foreign matter, then disinfect with 100ppm sodium hypochlorite for 5 minutes, then put them into clean water and wash them twice, and wash off the residual sodium hypochlorite attached to the surface for about 30 seconds; Rinse in clean water for 35 seconds to remove foreign matter on the surface, then soak in 3% phosphate solution for 30-35 minutes, then put it in clean water and wash it twice for about 35 seconds to wash off the residual phosphate solution attached to the surface.

[0069] 3. Sterilization

[0070] Take out 60 portions of fresh egg yolks and put them into sterile containers for making mayonnaise, put them in hot water at about 60°C for 5 minutes in a water bath for pasteurization.

[0071] 4. Cooking and chopping

[0072...

Embodiment 3

[0095] 1. Raw material selection and processing:

[0096] Selected high-quality firewood eggs, rice and shrimp.

[0097] 2. Cleaning and disinfection:

[0098] Put 280 fresh eggs into clean water and wash for 35 seconds to remove surface foreign matter, then disinfect with 100ppm sodium hypochlorite for 5 minutes, then put them into clean water and wash them twice, and wash off the residual sodium hypochlorite attached to the surface for about 30 seconds;

[0099] Then wash the rice and shrimp in clean water for 35 seconds to remove foreign matter on the surface, then soak in 3% phosphate solution for 30-35 minutes, then put it in clean water and wash it twice for about 35 seconds to wash off the residual phosphate attached to the surface solution.

[0100] 3. Sterilization

[0101] Take out 80 portions of fresh egg yolks and put them into a sterile container for making mayonnaise, put it in hot water at about 60°C for 5 minutes in a water bath for pasteurization.

[0102]...

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PUM

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Abstract

The invention discloses mayonnaise prepared food and a preparation method thereof. The mayonnaise prepared food comprises the following components in parts by weight: 200 to 300 parts of steamed egg, 150 to 200 parts of mayonnaise, 200 to 250 parts of steamed egg white, 150 to 220 parts of shrimp meat, 50 to 100 parts of potato starch, 40 to 90 parts of broccoli and 1 to 3 parts of wheat China low-gluten flour; a soup base comprises the following components in parts by weight: 8,000 to 10,000 parts of low-gluten wheat flour, 4,000 to 6,000 parts of wheat starch, 1,000 to 1,600 parts of table salt, 300 to 500 parts of missible oil, 150 to 200 parts of fatty acid, 300 to 500 parts of monosodium glutamate, and 45,000 to 5,000 parts of water. The mayonnaise comprises the following components in parts by weight: 50 to 80 parts of fresh yolk, 150 to 200 parts of salad oil, 30 to 40 parts of white vinegar, 10 to 20 parts of granulated sugar, 1 to 3 parts of table salt, 3 to 5 parts of horseradish, 0.1 to 0.4 part of white pepper and 1 to 3 parts of monosodium glutamate.

Description

technical field [0001] The invention relates to a conditioned food and a preparation method thereof, in particular to a mayonnaise conditioned food and a preparation method thereof. Background technique [0002] Our country is very rich in egg resources. As far as eggs are concerned, the yolk of eggs contains a lot of nutrients such as Ca, P, Fe and VB, and the egg whites contain protein, fat, sugar, microorganisms and inorganic salts, which are necessary for the human body. Nutrients are easily absorbed. According to analysis, the nutritional value of an egg is equivalent to 250g of milk; therefore, it is imperative to develop egg-based prepared foods; [0003] Traditional egg preparation food mayonnaise is generally a semi-solid food made by combining egg yolks with refined vegetable oil, vinegar, eggs or egg yolks by hand or by some modern processing methods. It is generally used directly as a condiment , pasta coatings and fatty foods. Because of its rich fat and high...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/212A23L1/325A23L1/29A23L27/60A23L17/00A23L19/00A23L33/00
CPCA23L17/00A23L19/09A23L19/15A23L27/60A23L33/00A23V2002/00A23V2250/186A23V2200/30A23V2250/5118
Inventor 杜书强于秀英王秀芝
Owner RUSHAN HONGWEI FOOD
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