MAYONNAISE AND PROTEIN SAUCE PREPARATION METHOD Russian patent published in 2009 - IPC A23L1/24 A23L1/39 

FIELD: food industry.

SUBSTANCE: method includes mixing of vegetable emulsifier based on London pride roots extract with dry substances content not more than 10 wt % and laminal with dry substances content 6-8 wt %, salt, sugar, edible acid, spicy decoction, vegetable oil and filler. Ratio of laminal to London pride roots extract makes 4:1. The filler is used in form of protein scallop pallium hydrolysate, obtained by fermentative hydrolysate of milled scallop pallium by Dekozim-NP ferment in quantity at least 1 wt % of ferment for pallium mass. Hydromodule of source solution makes 1:(1.5-2.5) at temperature 47°C-55°C with following inactivation of ferment at 80-90°C. Obtained mixture is homogenised. Components are used in mentioned quantity. Mayonnaise-and-protein sauce has increased biological and food value, high oraganoleptic properties and storage endurance.

EFFECT: invention can be used as mass consumption product or as gerodontolic product.

5 dwg, 1 tbl, 2 ex_○