CN101366499B - Method for formulating egg yolk sauce - Google Patents
Method for formulating egg yolk sauce Download PDFInfo
- Publication number
- CN101366499B CN101366499B CN2008101575725A CN200810157572A CN101366499B CN 101366499 B CN101366499 B CN 101366499B CN 2008101575725 A CN2008101575725 A CN 2008101575725A CN 200810157572 A CN200810157572 A CN 200810157572A CN 101366499 B CN101366499 B CN 101366499B
- Authority
- CN
- China
- Prior art keywords
- percent
- salad oil
- egg yolk
- materials
- seasoning
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 210000002969 egg yolk Anatomy 0.000 title claims abstract description 8
- 238000000034 method Methods 0.000 title claims abstract description 7
- 102000002322 Egg Proteins Human genes 0.000 title abstract 4
- 108010000912 Egg Proteins Proteins 0.000 title abstract 4
- 235000013345 egg yolk Nutrition 0.000 title abstract 4
- 235000015067 sauces Nutrition 0.000 title abstract 3
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 11
- 235000012045 salad Nutrition 0.000 claims abstract description 11
- 235000003351 Brassica cretica Nutrition 0.000 claims abstract description 5
- 235000003343 Brassica rupestris Nutrition 0.000 claims abstract description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 5
- 229930006000 Sucrose Natural products 0.000 claims abstract description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 5
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000000084 colloidal system Substances 0.000 claims abstract description 5
- 229940029982 garlic powder Drugs 0.000 claims abstract description 5
- 235000008397 ginger Nutrition 0.000 claims abstract description 5
- 235000010460 mustard Nutrition 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 235000021419 vinegar Nutrition 0.000 claims abstract description 5
- 239000000052 vinegar Substances 0.000 claims abstract description 5
- 238000002360 preparation method Methods 0.000 claims abstract 3
- 244000056139 Brassica cretica Species 0.000 claims abstract 2
- 244000273928 Zingiber officinale Species 0.000 claims abstract 2
- 239000002994 raw material Substances 0.000 claims description 9
- 235000010746 mayonnaise Nutrition 0.000 claims description 6
- 239000008268 mayonnaise Substances 0.000 claims description 6
- 150000001875 compounds Chemical class 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract 3
- 235000011194 food seasoning agent Nutrition 0.000 abstract 2
- 239000011521 glass Substances 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 241000219198 Brassica Species 0.000 description 3
- 241000234314 Zingiber Species 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
Landscapes
- Seasonings (AREA)
Abstract
The invention relates to a seasoning for Western-style food, in particular to a method for preparing an egg yolk sauce. The technical proposal is as follows: the egg yolk sauce comprises the following materials in weight portion: 70 to 80 percent of salad oil, 8 to 10 percent of egg yolk, 8 to 10 percent of white vinegar, 2 to 3 percent of white sugar, 1 to 2 percent of salt, 1 to 2 percent of mustard, 1 to 2 percent of bruised ginger and 2 to 3 percent of garlic powder. The preparation method is as follows: (1) all materials except the salad oil are evenly mixed in a stirrer, and the salad oil is added while the mixture is stirred; and (2) the materials are put in a colloid mill for homogenizing, put in a glass bottle and sealed to obtain the finished products. The seasoning has the advantages of fragrant and smooth taste, rich nutrition, suitable sour and hot, convenient eating and easy preparation.
Description
Technical field
A kind of flavouring that the present invention relates to use in the western-style food especially relates to a kind of compound method of mayonnaise.
Background technology
Mayonnaise is a kind of flavouring commonly used in the western-style food, and is with its mouthfeel sweet-smelling, nutritious; Instant receives liking of people deeply, but difference is arranged because of Chinese and western people's taste; So to Chinese eating habit, the raw material of mayonnaise and taste also need be made further improvement.
Summary of the invention
The object of the invention is exactly the defective that exists to prior art, and the compound method that is fit to a kind of mayonnaise Chinese's taste, easy to make is provided.
Its technical scheme is: its raw material is formed and weight portion is: salad oil 70-80, yolk 8-10, light-coloured vinegar 8-10, white sugar 2-3, salt 1-2, mustard 1-2, bruised ginger 1-2, garlic powder 2-3; System
Make method: (one) drops into the raw material beyond the salad oil in the mixer and fully is mixed, and slowly adds salad oil more while stirring, and (two) put into colloid mill with above-mentioned raw materials and carry out homogeneous, reinstall to seal in the vial to be finished product.
Effect of the present invention is that the mouthfeel sweet-smelling is fine and smooth, nutritious, vinegar-pepper good to eat, instant, and make simple.
The specific embodiment
Embodiment 1: with yolk 8, and light-coloured vinegar 8, white sugar 2, salt 1, mustard 1, bruised ginger 1, garlic powder 2 drops in the mixer and fully is mixed, and slowly adds salad oil 70 more while stirring, again above-mentioned raw materials is put into colloid mill and carries out homogeneous, seals in the vial of packing into and is finished product.
Embodiment 2: with yolk 10, and light-coloured vinegar 10, white sugar 3, salt 2; Mustard 2, bruised ginger 2, garlic powder 3 drops in the mixer and fully is mixed; Slowly add salad oil 80 more while stirring, again above-mentioned raw materials is put into colloid mill and carry out homogeneous, seal in the vial of packing into and be finished product.
Claims (1)
1. the compound method of a mayonnaise is characterized in that: its raw material is formed and weight portion is: salad oil 70-80%, yolk 8-10%, light-coloured vinegar 8-10%; White sugar 2-3%, salt 1-2%, mustard 1-2%; Bruised ginger 1-2%, garlic powder 2-3%, each component sum is 100%; Preparation method: (one) drops into the raw material beyond the salad oil in the mixer and fully is mixed, and slowly adds salad oil more while stirring, and (two) put into colloid mill with above-mentioned raw materials and carry out homogeneous, reinstall to seal in the vial to be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101575725A CN101366499B (en) | 2008-10-09 | 2008-10-09 | Method for formulating egg yolk sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101575725A CN101366499B (en) | 2008-10-09 | 2008-10-09 | Method for formulating egg yolk sauce |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101366499A CN101366499A (en) | 2009-02-18 |
| CN101366499B true CN101366499B (en) | 2012-04-25 |
Family
ID=40410617
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008101575725A Expired - Fee Related CN101366499B (en) | 2008-10-09 | 2008-10-09 | Method for formulating egg yolk sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101366499B (en) |
Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101564148B (en) * | 2009-06-05 | 2012-07-11 | 齐勇智 | Mustard sesame oil Chinese salad dressing and preparation method thereof |
| CN102077980B (en) * | 2009-11-26 | 2013-04-03 | 东莞市百味佳食品有限公司 | Salad sauce with mustard flavor and preparation method thereof |
| CN103238821B (en) * | 2013-05-21 | 2014-05-21 | 广东嘉豪食品股份有限公司 | Preparation method of easy-to-apply low-fat peanut mayonnaise |
| CN103750271A (en) * | 2013-12-22 | 2014-04-30 | 彭常龙 | Processing method of lemon mayonnaise |
| CN103750273A (en) * | 2013-12-26 | 2014-04-30 | 陶峰 | Processing method for grape mayonnaise |
| CN103960645B (en) * | 2014-05-07 | 2016-04-13 | 乳山宏伟食品有限公司 | A kind of preparation method of mayonnaise conditioning food |
| CN104026558A (en) * | 2014-05-19 | 2014-09-10 | 何群 | Egg mustard sauce and preparation method thereof |
| CN104351731B (en) * | 2014-09-29 | 2017-10-27 | 哈尔滨绿菩提食品有限公司 | A kind of yolk Yellow pepper sauce and its preparation technology |
| CN104273513B (en) * | 2014-09-29 | 2016-06-22 | 哈尔滨绿菩提食品有限公司 | The preparation of a kind of beans shape preserved egg yellow and technique thereof |
| CN105124534A (en) * | 2015-08-14 | 2015-12-09 | 艾薯餐饮管理（深圳）有限公司 | Lemon vanilla sauce and preparation method thereof |
| CN112450421B (en) * | 2020-10-19 | 2022-09-23 | 杭州师范大学 | Mayonnaise with low greasy taste and preparation method thereof |
-
2008
- 2008-10-09 CN CN2008101575725A patent/CN101366499B/en not_active Expired - Fee Related
Non-Patent Citations (4)
| Title |
|---|
| 刘文.蛋黄酱及蛋黄酱样食品的制造.《食品科学》.1998,第19卷(第1期),第56页. * |
| 廖兰等.基于油脂的工程化食品蛋黄酱的研究与开发.《食品工业科技》.2007,第28卷(第12期),222-225. * |
| 陈寿鹏.蛋黄酱的制造.《中国调味品》.1991,(第4期),3-7，22. * |
| 陈茂彬.降胆固醇功能性蛋黄酱加工技术研究.《农产品加工学刊》.2005,(第2期),22-24. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101366499A (en) | 2009-02-18 |
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| C06 | Publication | ||
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| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: MENG HONGLIN Free format text: FORMER OWNER: LI YUHUA Effective date: 20130527 |
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| C41 | Transfer of patent application or patent right or utility model | ||
| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 257091 DONGYING, SHANDONG PROVINCE TO: 252000 LIAOCHENG, SHANDONG PROVINCE |
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| TR01 | Transfer of patent right |
Effective date of registration: 20130527 Address after: 252000 Liaocheng, Shandong Province Cultural Road, No. 34, Dongchangfu Patentee after: Meng Honglin Address before: 257091 Dongcheng East beauty garden, Dongying District, Shandong, Dongying Patentee before: Li Yuhua |
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| ASS | Succession or assignment of patent right |
Owner name: RUGAO CITY FANGJUE CRAFT WEAVING CO., LTD. Free format text: FORMER OWNER: MENG HONGLIN Effective date: 20130801 |
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| C41 | Transfer of patent application or patent right or utility model | ||
| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 252000 LIAOCHENG, SHANDONG PROVINCE TO: 226571 NANTONG, JIANGSU PROVINCE |
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| TR01 | Transfer of patent right |
Effective date of registration: 20130801 Address after: 226571, Jiangsu Province, Nantong City, Rugao Province East Chen town community committee seven groups Patentee after: Rugao City Fangjue Craft Weaving Co., Ltd. Address before: 252000 Liaocheng, Shandong Province Cultural Road, No. 34, Dongchangfu Patentee before: Meng Honglin |
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| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20120425 Termination date: 20171009 |
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| CF01 | Termination of patent right due to non-payment of annual fee |