UA26331C2 - METHOD OF OBTAINING MAYOHESIS - Google Patents
METHOD OF OBTAINING MAYOHESISInfo
- Publication number
- UA26331C2 UA26331C2 UA93007185A UA93007185A UA26331C2 UA 26331 C2 UA26331 C2 UA 26331C2 UA 93007185 A UA93007185 A UA 93007185A UA 93007185 A UA93007185 A UA 93007185A UA 26331 C2 UA26331 C2 UA 26331C2
- Authority
- UA
- Ukraine
- Prior art keywords
- bouillon
- mixture
- mussels
- mayohesis
- obtaining
- Prior art date
Links
- 238000000034 method Methods 0.000 title abstract 3
- 239000000203 mixture Substances 0.000 abstract 3
- 241000237536 Mytilus edulis Species 0.000 abstract 2
- 235000020638 mussel Nutrition 0.000 abstract 2
- 239000007864 aqueous solution Substances 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 235000010746 mayonnaise Nutrition 0.000 abstract 1
- 239000008268 mayonnaise Substances 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 abstract 1
- 235000010987 pectin Nutrition 0.000 abstract 1
- 229920001277 pectin Polymers 0.000 abstract 1
- 239000001814 pectin Substances 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 235000015112 vegetable and seed oil Nutrition 0.000 abstract 1
- 239000008158 vegetable oil Substances 0.000 abstract 1
Landscapes
- Seasonings (AREA)
Abstract
A method for making mayonnaise includes preparation of the bouillon mixture from the aquatic organisms and all the recipe components, and introducing the vegetable oil to the received mixture. As the bouillon from aquatic organisms it is used a mussels' bouillon, formed in process of the mussels parboiling or their meat boiling, and boiled out to the content of 15 – 20 % of dry matters. The 4 % pectin aqueous solution is added to the above mixture.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| UA93007185A UA26331C2 (en) | 1993-08-11 | 1993-08-11 | METHOD OF OBTAINING MAYOHESIS |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| UA93007185A UA26331C2 (en) | 1993-08-11 | 1993-08-11 | METHOD OF OBTAINING MAYOHESIS |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| UA26331C2 true UA26331C2 (en) | 1999-08-30 |
Family
ID=74237075
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| UA93007185A UA26331C2 (en) | 1993-08-11 | 1993-08-11 | METHOD OF OBTAINING MAYOHESIS |
Country Status (1)
| Country | Link |
|---|---|
| UA (1) | UA26331C2 (en) |
-
1993
- 1993-08-11 UA UA93007185A patent/UA26331C2/en unknown
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU95116454A (en) | METHOD OF RECEIVING A FISH-AND-FOOD PRODUCT | |
| HUT75830A (en) | Edible plastic dispersion having a rapid gel-setting starch | |
| DE69012331D1 (en) | PRODUCTION PROCESS OF FOODSTUFFS WITH REDUCED FAT CONTENT. | |
| ES2144288T3 (en) | VEGETABLE MEAT. | |
| HUT35284A (en) | Preparatives consisting of bipolimers and process for their production | |
| HK14493A (en) | Konjak-added foodstuffs | |
| KR900008977A (en) | Meat Processing Method | |
| UA26331C2 (en) | METHOD OF OBTAINING MAYOHESIS | |
| KR890701029A (en) | Food recipe | |
| KR950028634A (en) | Manufacturing method of health food based on brown rice and seaweed | |
| JPS5529943A (en) | Preparation of fish-paste product | |
| JPS57131259A (en) | Production of paprika coloring matter | |
| JPS57125673A (en) | Production of oil-in-water type emulsion | |
| KR900005885A (en) | How to prevent discoloration of minced garlic | |
| JPS57144958A (en) | Preparation of liquid seasoning having flavor of shaving obtained from uobushi (shaving of dried and smoked fish meat) | |
| KR900002717A (en) | Method of making noodles containing ginseng and barley | |
| JPS57163466A (en) | Preparation of food like mayonnaise | |
| JPS6423000A (en) | Conversion of vegetable essential oil to be easily soluble in water | |
| JPS5571474A (en) | Preparation of o/w-type emulsified food | |
| JPS5754564A (en) | Preparation of corn gluten for food product | |
| JPS5758857A (en) | Production of fibrous protein | |
| JPS5576892A (en) | Purification of lecithin | |
| KR870002770A (en) | Manufacturing method of brown rice powder food | |
| KR900012551A (en) | Manufacturing method of dumplings using raw radish | |
| JPS5743666A (en) | Preparation tangle food boiled down in soy |