A kind of preparation method of mayonnaise conditioning food

A technology for conditioning food and mayonnaise, which is applied in the field of preparation of mayonnaise conditioning food, can solve the problems of unbalanced proportion of nutrients, difficult control of product quality, simple production process, etc., achieve stable quality, avoid product differences, and have obvious effects Effect

Active Publication Date: 2016-04-13
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 method for preparing mayonnaise-conditioned food, which solves the technical problems of simple, labor-intensive and time-consuming production process of traditional hand-made mayonnaise-conditioned food, resulting in unbalanced proportion of nutritional components and difficult control of product quality, and provides a processing method The preparation method of the mayonnaise-conditioned food can not only ensure the balance of nutrients in the egg food, but also prolong the shelf life of the product in a short time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1. Raw material selection and processing:

[0031] Selected high-quality firewood eggs, rice and shrimp.

[0032] 2. Cleaning and disinfection:

[0033] Put 200 parts of fresh eggs in 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 in clean water and wash them twice, and wash off the residual sodium hypochlorite attached to the surface for 30 seconds;

[0034] Put 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, and wash off the residual phosphate solution on the surface for 35 seconds .

[0035] 3. Sterilization

[0036] Take out 50 portions of fresh egg yolks and put them into a sterile container for making mayonnaise, and place it in hot water at 60° C. for 5 minutes in a water bath for pasteurization.

[0037]...

Embodiment 2

[0061] 1. Raw material selection and processing:

[0062] Selected high-quality firewood eggs, rice and shrimp.

[0063] 2. Cleaning and disinfection:

[0064] 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 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, and wash off the residual phosphate solution attached to the surface for 35 seconds.

[0065] 3. Sterilization

[0066] Take out 60 portions of fresh egg yolks and put them into sterile containers for making mayonnaise, put them in hot water at 60° C. for 5 minutes in a water bath for pasteurization.

[0067] 4. Cooking and chopping

[0068] Pour 200 par...

Embodiment 3

[0091] 1. Raw material selection and processing:

[0092] Selected high-quality firewood eggs, rice and shrimp.

[0093] 2. Cleaning and disinfection:

[0094] 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 30 seconds;

[0095] Put 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, and wash off the residual phosphate solution on the surface for 35 seconds .

[0096] 3. Sterilization

[0097] Take out 80 portions of fresh egg yolks and put them into a sterile container for making mayonnaise, and place it in hot water at 60° C. for 5 minutes in a water bath for pasteurization.

[0098] 4. Cooking and choppi...

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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 preparation method of conditioned food, in particular to a preparation method of mayonnaise conditioned food. 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 content of trans fat,...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/60A23L19/00A23L17/00A23L33/00
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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