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Preparation method of egg yolk sauce

A technology of mayonnaise and egg yolk, applied in the functions of food ingredients, food science, applications, etc., can solve problems such as high cholesterol, achieve the effects of lowering cholesterol, retaining flavor, and high nutritional value

Inactive Publication Date: 2018-08-28
张立山
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a kind of preparation method of mayonnaise, to solve the problem that existing mayonnaise contains higher cholesterol

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0013] The preparation method of embodiment low cholesterol mayonnaise comprises the following steps:

[0014] 1. Select high-quality eggs, wash them, beat them in a container, and take out the egg yolks for later use;

[0015] 2. Pour the egg yolk into the blender, add 14% hydrochloric acid while stirring, adjust the pH value to 5.7, and continue stirring;

[0016] 3. Pour the stirred egg yolk into the homogenizer, heat up to 60°C, then add peanut oil, and homogenize for 40 minutes;

[0017] 4. Pour the homogenized mixture into a centrifuge for 50min centrifugation;

[0018] 5. Let it stand for layering, and remove the low-cholesterol egg yolk layer;

[0019] 6. Add powdered sugar to the low-cholesterol egg yolk, beat it with an egg beater while adding the mixture of olive oil, lemon juice and white vinegar, beat for 30 minutes until a sticky substance is formed, and make a low-cholesterol mayonnaise.

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PUM

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Abstract

The present invention relates to a preparation method of egg yolk sauce. The preparation method is characterized by comprising the following steps: S1, eggs are beaten into a container; and egg yolk is taken for standby application; S2, the egg yolk is poured into a stirrer; stirring is conducted while hydrochloric acid adding is conducted; pH value is adjusted to 5.7; and then the stirring continues; S3, the stirred egg yolk is poured into a homogenizer; temperature rises to 58 DEG C; then peanut oil is added; and the materials are homogenized; S4, the homogenized mixture is poured into a centrifuge for centrifugation; S5, static layering is conducted; and the lower layer low-cholesterol egg yolk is taken; and S6, sugar powder is added to the low-cholesterol egg yolk; the materials are beaten using an eggbeater while a mixture solution of olive oil, lemon juice and white vinegar is added; and the materials are beaten to form a viscous substance to prepare the low-cholesterol egg yolksauce. The prepared egg yolk sauce retains the high nutritional value of the egg yolk, also retains the flavor of the egg yolk, at the same time also reduces a large amount of cholesterol, and enablespeople with high blood lipids afraid of high cholesterol to also feel relieved to eat.

Description

technical field [0001] The invention relates to the field of food production, in particular to a method for preparing mayonnaise. Background technique [0002] The protein of eggs is concentrated in the egg white and egg membrane, and the rest of the nutrients are concentrated in the yolk. Egg yolk is rich in fat-soluble vitamins, monounsaturated fatty acids, phosphorus, iron and other trace elements. Because egg yolk contains high cholesterol, it is believed that it may increase blood lipids and cause arteriosclerosis, so some people only eat egg whites and not yolks. This not only wastes the nutritional value of the egg yolk, but also disappoints the deliciousness of the egg yolk. Eggs are often used to make delicious snacks such as mayonnaise, egg rolls, and egg tarts. If the yolk in eggs is removed, not only the flavor of the snacks will be reduced, but also the nutritional value of the snacks will be reduced. Contents of the invention [0003] The purpose of the pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L15/00
CPCA23V2002/00A23V2200/3262
Inventor 张立山
Owner 张立山