Oil processing products-Mayonnaise
1. Mayonnaise
Mayonnaise is a type of O/M (oil-in-water) emulsified food. Since water is the external phase (continuous phase), it tastes very smooth and delicious. Mayonnaise contains more than 65% oil, and the emulsifier is egg yolk. The seasoning oil contains more than 35% oil.
2. The raw materials and preparation method of mayonnaise
1) Mayonnaise raw materials
The main raw materials of mayonnaise are vegetable oil, eggs, vinegar and salt, etc., all of which are indispensable; in addition, spices, sugar, seasonings and other flavorful auxiliary materials are added. This product has high nutritional value.
2) Mayonnaise recipe
Salad oil 75%, vinegar (containing 4.5% acetic acid) 10.8%, egg yolk 9.0%, sugar 2.5%, salt 1.5%, mustard 1.0%, white pepper 0.2%.
3) Production of mayonnaise
To make a good mayonnaise, you must first make a good emulsion, so the emulsification process, mechanical equipment, temperature conditions, etc. are all important. The most suitable temperature is 15-20℃. If it is made below 5℃, the emulsion will become harder and harder, but will lose its hardness after homogenization. Therefore, do not make mayonnaise below 15°C. ("Grain, Oil, Livestock and Poultry Products Storage, Processing and Packaging Technical Guidelines").
Hot tags:Oil processing,Oil processing products,Mayonnaise,vegetable oil
Mayonnaise is a type of O/M (oil-in-water) emulsified food. Since water is the external phase (continuous phase), it tastes very smooth and delicious. Mayonnaise contains more than 65% oil, and the emulsifier is egg yolk. The seasoning oil contains more than 35% oil.
2. The raw materials and preparation method of mayonnaise
1) Mayonnaise raw materials
The main raw materials of mayonnaise are vegetable oil, eggs, vinegar and salt, etc., all of which are indispensable; in addition, spices, sugar, seasonings and other flavorful auxiliary materials are added. This product has high nutritional value.
2) Mayonnaise recipe
Salad oil 75%, vinegar (containing 4.5% acetic acid) 10.8%, egg yolk 9.0%, sugar 2.5%, salt 1.5%, mustard 1.0%, white pepper 0.2%.
3) Production of mayonnaise
To make a good mayonnaise, you must first make a good emulsion, so the emulsification process, mechanical equipment, temperature conditions, etc. are all important. The most suitable temperature is 15-20℃. If it is made below 5℃, the emulsion will become harder and harder, but will lose its hardness after homogenization. Therefore, do not make mayonnaise below 15°C. ("Grain, Oil, Livestock and Poultry Products Storage, Processing and Packaging Technical Guidelines").
Hot tags:Oil processing,Oil processing products,Mayonnaise,vegetable oil
