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Application filed by Дальневосточный институт советской торговлиfiledCriticalДальневосточный институт советской торговли
Priority to SU4820825/13ApriorityCriticalpatent/SU1729006A1/en
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Publication of SU1729006A1publicationCriticalpatent/SU1729006A1/en
FIELD: oil and fat industry. SUBSTANCE: method involves emulsification of vegetable oil with liquid resulting from cooking of unskinned squids (16.5-19.4% ) and addition (while stirring) of 9-% vinegar. The liquid is a valuable product rich in protein and minerals. The liquid shows high foam-forming ability, emulsifying capacity, and foam stability (233.3, 56.44, and 93% respectively). The stability of mayonnaise may be as high as 100% EFFECT: higher product quality.
SU4820825/13A1990-03-191990-03-19Mayonnaise production method
SU1729006A1
(en)