METHOD FOR THE PRODUCTION OF MAYONNAISE SAUCE Russian patent published in 2021 - IPC A23L27/60 

FIELD: fat and oil; food tech.

SUBSTANCE: invention relates to the fat and oil industry. A method for the production of mayonnaise sauce, including the preparation of a vegetable ingredient, preparation of a water-fat emulsion by mixing the aqueous phase and a fat component, their combination and packaging, while the preparation of the vegetable ingredient is carried out by grinding to a size of 5-20 mm and drying in a microwave field until the residual humidity is 25-30% at a pressure of 2900 Pa, for no more than 1 hour with the separation of condensate piles, cooling to a temperature of 18-24 °C and re-grinding to a particle size of 0.5-1.5 mm, while part of the obtained condensate piles is combined with flavor additives and vegetable oil to obtain a mixture, which is heated to a temperature of 90-95 °C with stirring and a pressure of 2900 Pa, then the re-crushed dried vegetable ingredient is introduced in the ratio of mixture and vegetable ingredient 1:1-2, the resulting mass is boiled to a moisture content of 40-45% to obtain a filler, which is introduced into the prepared water-fat emulsion in the ratio of filler and water-fat emulsion 1:3-9, while as an aqueous phase in the preparation of a water-fat emulsion, a mixture of condensate pongs and water in a ratio of 1:1-3 is used.

EFFECT: invention improves the organoleptic and structural-mechanical properties, as well as preserves the nutritional value of mayonnaise.

5 cl, 1 tbl, 3 ex