FIELD: fat and butter production. SUBSTANCE: proposed mayonnaise contains (mass): vegetable oil 30.00-65.40, egg powder 0.01-4.00, dry milk product 0.50-5.00, dry mustard 0.20-1.20, granulated sugar 0.20-2.50, salt 0.90-2.00, sodium bicarbonate 0.04-0.10, acetic or citric acid 0.20-0.65, flavoring agents and fillers 0.001-50.00, water the rest. EFFECT: improves quality of desired product. 1 tbl
Title | Year | Author | Number |
---|---|---|---|
MAYONNAISE | 1996 |
|
RU2095008C1 |
DIETARY MAYONNAISE | 1997 |
|
RU2120776C1 |
MAYONNAISE | 1997 |
|
RU2120777C1 |
METHOD FOR PRODUCTION OF FOOD FAT PRODUCT HAVING 82 % FATNESS | 1993 |
|
RU2040904C1 |
FOOD EMULSION OF KETCHUP-TYPE | 1997 |
|
RU2115339C1 |
MAYONNAISE | 2002 |
|
RU2237420C2 |
MARGARINE | 1994 |
|
RU2091033C1 |
MAYONNAISE AND METHOD FOR ITS PRODUCTION | 0 |
|
SU1708254A1 |
FOOD EMULSION | 1997 |
|
RU2113803C1 |
PLANT AND MILK EXTRACT BASED MAYONNAISE | 2010 |
|
RU2447701C1 |
Authors
Dates
1995-08-09—Published
1993-12-27—Filed