FIELD: food industry.
SUBSTANCE: invention relates to food industry, namely to composition of mayonnaise sauce. Mayonnaise sauce contains deodorized refined vegetable oil, raw egg white, ready table mustard, sugar sand, food culinary salt, lemon fresh squeezed juice, liquid laminaria extract, defrosted boiled and minced crab meat, defrosted fresh sea urchin roe, blue whiting fish broth. Components are taken at the specified optimum ratio. Recommended mixing and homogenisation temperature is from +4.4 to +21.1 °C.
EFFECT: invention allows to produce a new mayonnaise sauce with high biological and nutritive value due to usage of sea urchin roe, liquid laminaria extract and crab meat.
3 cl, 9 dwg
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