WO2002089603A1 - Procede relatif a l'elaboration d'une mayonnaise a base de paprika - Google Patents

Procede relatif a l'elaboration d'une mayonnaise a base de paprika Download PDF

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Publication number
WO2002089603A1
WO2002089603A1 PCT/MK2001/000002 MK0100002W WO02089603A1 WO 2002089603 A1 WO2002089603 A1 WO 2002089603A1 MK 0100002 W MK0100002 W MK 0100002W WO 02089603 A1 WO02089603 A1 WO 02089603A1
Authority
WO
WIPO (PCT)
Prior art keywords
paprika
procedure
mayonnaise
mixing
additives
Prior art date
Application number
PCT/MK2001/000002
Other languages
English (en)
Inventor
Branimir Matevski
Original Assignee
Branimir Matevski
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 Branimir Matevski filed Critical Branimir Matevski
Publication of WO2002089603A1 publication Critical patent/WO2002089603A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60—Salad dressings; Mayonnaise; Ketchup

Definitions

  • the procedure of paprika mayonnaise processing consists several phases.

Landscapes

  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Seasonings (AREA)

Abstract

L'invention concerne un procédé relatif à l'élaboration de mayonnaise selon les trois phases suivantes: nettoyage (lavage) des ingrédients entrant dans la préparation de la mayonnaise et stérilisation des pots de mayonnaise; élaboration (traitement) du contenu de la mayonnaise; et pasteurisation du contenu. La deuxième phase se décompose en cinq étapes, à savoir: cuisson du paprika; refroidissement à 20 ° C; épluchage; broyage et mise en récipient de mixage; mixage et adjonction d'épices; et remplissage des pots ou des sachets en PVC de mayonnaise au paprika. La cuisson du paprika est effectuée à 300° C dans un four spécial, et le mixage intervient en premier, dans un récipient à lames en acier inoxydable ou en bois, avec adjonction ultérieure progressive d'huile végétale alimentaire. L'homogénéisation totale du mélange intervient dans le récipient-vibreur mécanique, avec une accélération progressive des vibrations du dispositif jusqu'à l'homogénéité du mélange. Durant le mélange, on ajoute non seulement de l'huile végétale, mais encore d'autres épices, à savoir: jus de citron, vinaigre, produits pimentés, poivre, sel de cuisine, ail et autres additifs. Pour l'élaboration de 10 kg de mayonnaise au paprika, on utilise les proportions suivantes: 28-23 kg de paprika, 2,5-3,5 l d'huile végétale alimentaire, 100-120 ml de vinaigre, 18-25 ml de jus de citron, 0,05-0,1 kg de produits pimentés, 40-100 g de sel de cuisine et 10-20 g de poivre, 100-300 g d'ail et 10-20 g d'autres additifs.
PCT/MK2001/000002 2001-05-03 2001-07-12 Procede relatif a l'elaboration d'une mayonnaise a base de paprika WO2002089603A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
MKP20010040 2001-05-03
MK4001 2001-05-03

Publications (1)

Publication Number Publication Date
WO2002089603A1 true WO2002089603A1 (fr) 2002-11-14

Family

ID=19740105

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/MK2001/000002 WO2002089603A1 (fr) 2001-05-03 2001-07-12 Procede relatif a l'elaboration d'une mayonnaise a base de paprika

Country Status (1)

Country Link
WO (1) WO2002089603A1 (fr)

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2215471A1 (es) * 2003-01-14 2004-10-01 Margarita Pascual Garcia Salsa especial patatas bravas.
CN106107661A (zh) * 2016-06-28 2016-11-16 贵州省马大姐食品股份有限公司 一种辣椒加工系统及其加工方法

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3804957A (en) * 1972-02-10 1974-04-16 Procter & Gamble Method for producing mayonnaise
GB1527526A (en) * 1975-02-25 1978-10-04 Wander Ag Dr A Mayonnaise-type dressings
US4343823A (en) * 1981-04-03 1982-08-10 Kalsec, Inc. Liquid seasoning compositions IV
US4948617A (en) * 1988-11-23 1990-08-14 Nabisco Brands, Inc. Low cholesterol mayonnaise substitute and process for its preparation

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3804957A (en) * 1972-02-10 1974-04-16 Procter & Gamble Method for producing mayonnaise
GB1527526A (en) * 1975-02-25 1978-10-04 Wander Ag Dr A Mayonnaise-type dressings
US4343823A (en) * 1981-04-03 1982-08-10 Kalsec, Inc. Liquid seasoning compositions IV
US4948617A (en) * 1988-11-23 1990-08-14 Nabisco Brands, Inc. Low cholesterol mayonnaise substitute and process for its preparation

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2215471A1 (es) * 2003-01-14 2004-10-01 Margarita Pascual Garcia Salsa especial patatas bravas.
CN106107661A (zh) * 2016-06-28 2016-11-16 贵州省马大姐食品股份有限公司 一种辣椒加工系统及其加工方法

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