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
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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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