UA78918U - Method for making mayonnaise adding mollusk hydrolyzate - Google Patents

Method for making mayonnaise adding mollusk hydrolyzate

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Publication number
UA78918U
UA78918U UAU201209274U UAU201209274U UA78918U UA 78918 U UA78918 U UA 78918U UA U201209274 U UAU201209274 U UA U201209274U UA U201209274 U UAU201209274 U UA U201209274U UA 78918 U UA78918 U UA 78918U
Authority
UA
Ukraine
Prior art keywords
mollusk
solution
hydrolyzate
aqueous solution
hydrolysate
Prior art date
Application number
UAU201209274U
Other languages
Russian (ru)
Ukrainian (uk)
Inventor
Григорий Викторович Дейниченко
Виталий Иванович Рябушко
Дмитрий Павлович Крамаренко
Ирина Михайловна Галяпа
Владислав Евстафьевич Ерохин
Original Assignee
Харьковский Государственный Университет Питания И Торговли
Институт Биологии Южных Морей Им. А.О. Ковалевского Нан Украины
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Харьковский Государственный Университет Питания И Торговли, Институт Биологии Южных Морей Им. А.О. Ковалевского Нан Украины filed Critical Харьковский Государственный Университет Питания И Торговли
Priority to UAU201209274U priority Critical patent/UA78918U/en
Publication of UA78918U publication Critical patent/UA78918U/en

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Abstract

A method for making mayonnaise adding mollusk hydrolysate comprises obtaining paste mixing the prescribed amounts of water, an aqueous solution of white sugar and table salt, a mustard component and stabilizing agents with the further emulsifying of the obtained mixture with the prescribed amount of oil and homogenizing the obtained emulsion at heightened pressure. While obtaining the paste, reconstituted egg powder and an aqueous solution of modified starch E1450, whipped adding a solution of acetic acid with pH = 6.78-6.80, are used as the emulsifying agent. The solution of sugar and salt is pasteurized at a temperature of 80-95° in the course of 15 minutes adding the mollusk hydrolysate.
UAU201209274U 2012-07-30 2012-07-30 Method for making mayonnaise adding mollusk hydrolyzate UA78918U (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
UAU201209274U UA78918U (en) 2012-07-30 2012-07-30 Method for making mayonnaise adding mollusk hydrolyzate

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
UAU201209274U UA78918U (en) 2012-07-30 2012-07-30 Method for making mayonnaise adding mollusk hydrolyzate

Publications (1)

Publication Number Publication Date
UA78918U true UA78918U (en) 2013-04-10

Family

ID=51951159

Family Applications (1)

Application Number Title Priority Date Filing Date
UAU201209274U UA78918U (en) 2012-07-30 2012-07-30 Method for making mayonnaise adding mollusk hydrolyzate

Country Status (1)

Country Link
UA (1) UA78918U (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2601570C1 (en) * 2015-07-09 2016-11-10 Федеральное Государственное Автономное Образовательное Учреждение Высшего Профессионального Образования "Дальневосточный Федеральный Университет" (Двфу) Mayonnaise

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2601570C1 (en) * 2015-07-09 2016-11-10 Федеральное Государственное Автономное Образовательное Учреждение Высшего Профессионального Образования "Дальневосточный Федеральный Университет" (Двфу) Mayonnaise

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