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Method for production of sauce based on colostrum protein concentrate One performs colostral whey pasteurisation at a temperature of 63±2°C during 25 minutes and protein concentrate pasteurisation at a temperature of 63±2°C during 15 minutes. Wheat germ oil is introduced into the pasteurised colostrum protein concentrate; the mixture is emulsified during 7 minutes. One adds spinage powder, milled walnuts, citric acid, salt and sugar into the emulsified mixture; the obtained mixture is thoroughly stirred. One performs the pasteurised colostral whey introduction and the obtained mixture conditioning to boiling under continuous stirring conditions. One performs cooling to 8°C and packing into a polymer container. The components are introduced into the sauce composition at the following ratio, g per 1000 g of the ready product: colostrum protein concentrate - 650-750; colostral whey - 111.5; spinage powder - 70.3; wheat germ oil - 46.2; citric juice - 28.5; walnut - 30.8; sugar sand - 5.5; salt - 7.2. |
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Mayonnaise production method envisages stirring dry components of sugar or sugar substitute and salt with water cooled to 12°C, preliminarily purified in the osmotic membrane installation and disinfected with bactericidal ultraviolet lamps; then one performs introduction of dry fermented egg yolk preliminarily treated with ultraviolet lamp light and proceeds with stirring by means of a stator-rotor-type homogeniser with a 0.75 mm clearance between the rotor and the stator or a colloid mill-type homogeniser till complete dissolution of all the dry components in water. Then one slowly introduces vegetable oil cooled to 15°C with simultaneous and continuous stirring of the mass in the homogeniser at increased rotation rate, gradually reducing the rate of oil supply, the least rate of oil supply reached when oil residue makes less than a quarter of the recipe volume, with continuation of the mass homogenisation performance in the same homogeniser in the vacuum medium under a pressure equal to 0.4 atm till a creamy homogeneous mass production. Then one adds, under stirring conditions, a mixture of 70% acetic acid and food additives with water, preliminarily purified in the osmotic membrane installation, disinfected with bactericidal ultraviolet lamps and cooled to 17°C, one introduces boiled quail egg albumen preliminarily separated from yolk (egg pickled in vinegar with spices) and continues homogenisation till obtainment of a homogenised product mass in the vacuum medium under a pressure equal to 0.4 atm; at the end one performs the manufactured product dispensing into a sealed consumer container. |
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Yoghurt based mayonnaise preparation method Invention relates to food industry. The mayonnaise preparation method involves milk yoghurt and drinking water introduction into the vat pasteuriser, stirring, sugar sand, culinary salt, potassium sorbate and sodium benzoate introduction, stirring and pasteurisation at a temperature of 70°C during 20 minutes, cooling to 20-25°C and 70%-acetic acid addition, introduction of starch-and- oil solution preliminarily prepared by way of dissolution of modified starches (acetylised distarch adipate and ether of starch and octenyl succinic acid sodium salt) in a part of vegetable oil, stirring during 3 minutes, the obtained paste pumping into the mixer with an actuated stirrer, introduction of xanthum gum suspension with the remaining vegetable oil in the course of the paste circulation along a closed circle, the emulsion recirculation during 1 minute, supplying the ready products into the tank; the specificity is as follows: vegetable oil is represented by wheat germ oil, yoghurt is represented by fermented yoghurt milk base; the fermented yoghurt milk base is produced by way of introduction of "Vitazar" wheat germ press cake flour hydrated on milk at a ratio of 1:2-3 into standardised milk with fat weight fraction equal to 2.5%, of dry milk, pasteurisation at temperature of 90-94°C during 30 minutes, cooling to the fermentation temperature equal to 36-40°C, introduction of a yoghurt bacterial starter containing active lactic acid microflora forms, ripening during 5.5-6.0 hours until titratable acidity is 120-135°T. |
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Mayonnaise production method envisages preliminary mixing of water, salt, sugar and food additives till formation of a homogeneous solution that is heated up to 83-88°C, maintained during 5-8 minutes and cooled to 58-62°C; one adds an egg product into the produced solution and slowly supplies vegetable oil with simultaneous stirring of the mixture; after complete stirring of oil one adds a mixture of 70% acetic acid preliminarily dissolved in water at a ratio of 1:8 and balsamic vinegar; then one performs stirring and homogenisation during 2-4 minutes with subsequent cooling and packing; vegetable oil is represented by argan oil in a mixture with sunflower and/or soya bean and/or rape and/or olive oil(s); the egg product is represented by dry powder of chicken or quail eggs or liquid chicken and/or quail eggs or dry powder of fermented chicken and/or quail eggs. All the initial components are taken at the specified ratio. |
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Mayonnaise includes refined deodorised vegetable oil, mustard powder, egg powder, a food acidic component, sugar sand, food soda, food salt, a biologically active additive and water. The food acidic component is represented by tartaric acid; the biologically active additive is represented by CO2-extract of black currants and "Bioiodine" iodated food protein. The components for the mixture preparation are taken at the specified weight ratio. |
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Invention relates to fat-and-oil branch of food industry. The mayonnaise includes refined deodorised vegetable oil - 40÷60, unrefined first cold pressing olive oil - 5÷20, albumen and/or yolk chicken egg powder - 2.0÷9.0, sugar - 1.5÷3.0, culinary salt - 0.8÷1.5, 80%-acetic acid - 0.5-1.8, mustard essential oil - 0.05÷0.2, water - balance. The initial components quantities are expressed in terms of wt %. The mayonnaise may additionally contain beta-carotene in an amount of 0.003 wt %, ethylenediaminetetraacetate in an amount of 0.005 wt %, lactic acid in an amount of 0.1÷0.2 wt % and/or potassium sorbate in an amount of 0.05÷0.1 wt %. |
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Method involves mixing cherry plum puree, apple puree, plum puree, sugar and salt, the mixture boiling out till dry substances content is equal to nearly 22%, addition of dill seeds, cloves and black hot pepper, the product packing, sealing and sterilisation. In the boiled-out mixture composition one additionally uses ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling. |
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Gluten-free vegetable sauce contains the initial components at the following ratio: 30% tomato paste - 34.00-35.00 wt %, sauteed bulb onions - 4.50-20.00 wt %, sauteed carrots - 0.50-4.40 wt %, vegetable oil - 4.00-15.00 wt %, gram flour and/or gram protein isolate - 3.50-7.50 wt %, food culinary salt - 1.30-3.10 wt %, sugar sand - 0.10-8.80 wt %, ground red pepper - 0.01-0.30 wt %, cinnamon - 0.01-0.06 wt %, fresh or dried leafy greens - 0.01-1.00 wt %, 80% acetic acid - 0.01-0.60 wt %, water - balance. The gluten-free vegetable sauce has a high biological value. |
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Method for production of girasol-sunflower-based pureed preserves Method envisages recipe components preparation, girasol-sunflower and bananas straining and finishing, ground pumpkin seeds extraction cake pouring with drinking water and maintenance for swelling, the listed components mixing, the produced mixture packing, sealing and sterilisation. |
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Method involves mixing cherry plum puree, apple puree, sugar and salt, the mixture boiling out till dry substances content is equal to nearly 22%, addition of dill seeds, coriander, cloves, red hot chilli pepper and black hot pepper, the product packing, sealing and sterilisation. In the boiled-out mixture composition one additionally uses ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling. |
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Mayonnaise sauce production method Mayonnaise sauce production method involves emulsification of an acid hydrolysate of Undaria pinnatifida and/or Costaria costata with a vegetable oil mixture, the taste additive and a protein product mixed with water, the produced mixture heating and homogenisation; the taste additive is represented by salt, sugar and mustard powder. The acid hydrolysate is taken in an amount of 6-8 wt % of the initial raw material composition and is produced by way of hydrolysis of homogenated Undaria pinnatifida and/or Costaria costata with food citric acid at a temperature of no more than 60°C during 180-210 minutes; the protein product is represented by defatted soya or linseed flour, preliminarily dispersed in water, in an amount of 5-7 wt % of the initial raw material composition. |
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Mayonnaise contains, in an effective quantity, a fat phase, mustard powder, sugar sand, food culinary salt and an acid hydrolysate of food parts of bivalved mollusks. The fat phase is represented by vegetable oils mixture containing unrefined linseed oil in an amount of 14%, refined sunflower, maize or cotton seeds oil in an amount of 46% and olive oil in an amount of 40% of the total quantity of vegetable oils; bivalved mollusks are represented by Sakhalin surf clam and inflated ark; additionally the product contains egg powder. |
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Mayonnaise and its production method In the process of mayonnaise production one prepares two mixtures. For one mixture leucosin extracted from wheat germs flour and taken in an amount of 11-12 wt % is stirred with dry defatted milk and mustard powder during 15-25 minutes. For preparation of the second mixture one adds citric acid, food soda, salt, sugar sand into 50-70°C water and stirs the mixture during 15-25 minutes. One adds the first mixture to the second one and stirs the produced mixture during 20-40 minutes at a rate of 50-70 rpm at a temperature of 50-70°C; then one heats the produced mixture up to 85-95°C and doses (in drops) sunflower oil heated up to the same temperature, stirs the mass till production of a homogeneous emulsion and cools it to 18-22°C to produce the ready product, in particular, mayonnaise. The mayonnaise is manufactured by the said method and produced from the initial components taken at the following ratio, wt %: sunflower oil - 35-45; leucosin - 11-12; dry defatted milk - 1.5-2; sugar sand - 1.3-1.7; mustard powder - 0.5-1.0; salt - 0.9-1.3; food soda - 0.04-0.06; citric acid - 0.6-0.8; water -balance. |
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Method envisages mixing of the recipe components: sunflower or soya or rape or maize or olive oil or a mixture of such oils with wheat germ oil, egg product represented by dry powder of chicken or quail eggs or liquid chicken or quail eggs or dry powder of fermented chicken or quail yolk, 70%- acetic acid, balsamic vinegar, salt, sugar, food additives and water. One preliminarily mixes water, salt, sugar, food additives till homogeneous solution formation and heats the mixture up to 86°C, maintains it during 10 minutes and cools it to 60°C. Then one adds the egg product. In case of dry egg product usage such product is preliminarily stirred with oil in an amount of 2-5% of the total fraction of oil. The produced solution is maintained at a temperature of 63°C during 3 minutes. Then the remaining oil is slowly supplied into the produced solution with simultaneous stirring of the mixture. After stirring of the whole oil in the product, acetic acid and balsamic vinegar are supplied. Acetic acid and balsamic vinegar are preliminarily diluted in the recipe water quantity at a ratio of 1:8. Then the product is stirred and homogenated with further cooling and packing. |
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Mayonnaise-type sauce with "bud zdorov" flax meal Mayonnaise-type sauce with flax meal contains vegetable oil or a mixture of vegetable oils, an emulsifier, mustard powder, salt, sugar, food citric or acetic acid, flavour additives, spices and water. The emulsifier is represented by flax meal at the specified components ratio. |
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Method involves mixing cherry plum puree, apple puree, plum puree, sugar and salt, the mixture boiling out till dry substances content is equal to nearly 22%, addition of dill seeds, coriander, cloves and black hot pepper, the product packing, sealing and sterilisation. In the boiled-out mixture composition one additionally uses ground pumpkin seeds extraction cake that is preliminarily poured with drinking water and maintained for swelling. |
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"stolichny salad" preserves production method Chicken eggs are boiled, shelled and cut. Potatoes and cucumbers are cut and blanched. Lettuce is cut and frozen. Fresh green peas are frozen. Sturgeon fishes fillet is cut. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. Then the listed components are mixed with salt. The produced mixture and mayonnaise are packaged, sealed and sterilised. |
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Method for manufacture of preserves "stolichny salad" Chicken eggs are boiled, shelled and cut. Potatoes and cucumbers are cut and blanched. Lettuce is cut and frozen. Black grouse meat and crab meat are cut. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. Then the listed components are mixed with salt. The produced mixture and mayonnaise are packaged, sealed and sterilised. |
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Method for manufacture of preserves "stolichny salad" Chicken eggs are boiled, shelled and cut. Potatoes are cut and blanched. Lettuce is cut and frozen. Brined cucumbers, partridge meat and crab meat are cut. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. Then the listed components are mixed with salt. The produced mixture and mayonnaise are packaged, sealed and sterilised. |
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Method for manufacture of preserves "stolichny salad" Chicken eggs are boiled, shelled and cut. Potatoes are cut and blanched. Lettuce is cut and frozen. Additionally, brined cucumbers, hazel grouse meat and crab meat are cut. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. Then the listed components are mixed with salt. Then the produced mixture and mayonnaise are packed, sealed and sterilised. |
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Method for manufacture of preserves "stolichny salad" Chicken eggs are boiled, shelled and cut. Potatoes and cucumbers are cut and blanched. Lettuce is cut and frozen. Turkey meat and crab meat are cut. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. Then the listed components are mixed with salt. The produced mixture and mayonnaise are packaged, sealed and sterilised. |
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Method for manufacture of preserves "stolichny salad" Potatoes and dried plums are cut and blanched. Chicken eggs are boiled, shelled and cut. Lettuce and greens are cut and frozen; chicken meat is cut and fried in melted butter. Brined cucumbers and shrimp meat are cut. Fresh green peas are frozen. Then the listed components are mixed. One performs ground pumpkin seeds extraction cake pouring with bone broth and maintenance for swelling, the extraction cake mixing with sour cream, mayonnaise, bone broth, tomato paste, acetic acid, sugar, salt, black hot pepper, allspice, cinnamon and nutmeg to produce a sauce. The produced mixture and the sauce are packed, sealed and sterilised. |
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"ekzotika" tomato sauce production method Recipe components are prepared. Ground pumpkin seeds extraction cake is poured with drinking water and maintained for swelling. The product is mixed with tomato puree, mango puree, garlic puree, sugar, salt, red hot chilli pepper, allspice, cloves, nutmeg and cinnamon. One cooks the mixture and adds acetic acid. One performs packing, sealing and sterilisation. |
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Mayonnaise sauce contains refined deodorised vegetable oil - 35.000-45.000 wt %, mustard powder - 1.200 wt %, sugar sand - 3.000 wt %, culinary food salt - 2.000 wt %, culinary salt - 0.05 wt %, 80% acetic acid - 1.000-1.100 wt %, curcumin antioxidant - 0.002-0.009 wt %, drinking water - balance. The sauce contains a vegetal origin protein filler represented by garbanzo protein isolate used in the form of a hydrated mixture with egg powder in an amount of 2.200-6.100 wt %, thermally treated at a temperature of 60-65°C. |
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Mayonnaise is produced of deodorised refined sunflower oil, quail and chicken eggs or their powder, sugar, culinary salt, 80%-acetic acid, an essential mustard oil, a mixture of extracts of paprika and rosemary and water at their specified ratio. The culinary salt may be represented by iodised salt. |
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Invention relates to food industry, in particular, to vegetable seasonings. The vegetable seasoning contains hot bitter pepper, fresh sweet pepper, garlic, coriander greens, common fenugreek, salt, dried and fresh basil greens, fennel, dried oregano and water the following ratio of the initial components, wt %: hot bitter pepper - 16.7-16.9, fresh sweet pepper - 13.3-13.5, garlic -6.5-6.9, coriander greens - 6.5-6.9, dried basil greens - 1.8-2.2, fresh basil greens - 1.1-1.5, fennel - 3.3-3.5, common fenugreek - 2.5-2.9, dried oregano - 4.5-5.5, salt - 1.6-1.8, water - balance. |
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Invention relates to food industry, in particular, to a fruit-and-vegetable sauce. The fruit-and-vegetable sauce contains cherry plum puree, fresh garlic, salt, dried and fresh cilantro, dried and fresh dill, dried blue fenugreek, fresh lemon balm, sugar at the following ratio of the initial components, wt %: cherry plum puree - 86.3-86.7, dried blue fenugreek - 0.5-0.9, dried cilantro - 0.5-0.9, dried dill - 0.5-0.9, fresh cilantro - 0.7-1.1, fresh dill - 0.3-0.7, fresh lemon balm - 0.5-0.9, fresh garlic - 1.5-1.9, salt - 1.4-1.8, sugar - 5.8-6.2. |
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Invention relates to fat-and-oil branch of food industry, in particular, to medium - and low-caloric mayonnaise production. The mayonnaise includes a fat component, an egg component, a sweetening component, culinary salt, acetic acid, food fibres and water. The food fibres are represented by jelly-like microfibrillar cellulose. The said microfibrillar cellulose contains cellulose and pectin in a bound state and is produced from beet roots presscake by way of steaming, bleaching and repeated washing with water after each operation. The fat component is represented by vegetable oil and additionally - mustard oil. The mixture components are taken at the specified weight ratio. |
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Invention relates to fat-and-oil industry and refers to mayonnaise-type food emulsions. The mayonnaise preparation method envisages dry components stirring with water and egg melange introduction. Then the mixture is heated up to 80°C and maintained during 15-20 minutes, cooled to 68-72°C and maintained during 20-30 minutes with subsequent cooling to 45°C. One performs vegetable oil and 70% acetic acid introduction and homogenisation. One proceeds with dry components stirring with water, egg melange introduction, vegetable oil and 70% acetic acid introduction and homogenisation in an NGD-5.5 homogeniser under a pressure of 3.0 kg/cm2. Egg melange is used in an amount of 25-50% of the ready product weight. |
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Invention relates to catering and fat-and-oil industry and may be used for production of mayonnaises and mayonnaise sauces as well as at catering enterprises. The emulsion food product includes a mixture of vegetable oils, sugar sand, culinary salt, a mustard component, a food acid, egg products and water. The vegetable oil mixture consists of deodorised refined vegetable oil and extra virgin olive oil with acid content equal to no more than 0.8 g per 100 g in conversion to oleic acid. The mustard component is represented by a flavouring agent of natural mustard. Additionally the component contains stabilising agents, preferably - a mixture of guar and xanthum gums. The initial components are used at the following ratio, wt %: deodorised refined vegetable oil - 15.0-70.0, extra virgin olive oil - 0.05-0.5, egg products -0.1-8.0, sugar sand - 1.8-3.0, culinary salt - 0.8-1.5, food acid - 0.2-0.45, natural mustard flavouring agent - 0.015-0.05, mixture of guar and xanthum gums - 0.05-0.2, water - balance. The deodorised refined vegetable oil is represented by deodorised refined sunflower oil or deodorised refined olive oil. The food acid is represented by 80% acetic acid or citric acid or their mixture. Additionally the product contains lemon juice or lemon juice concentrate in an amount of 0.01-0.3% of the ready product weight. Additionally the product contains vegetal thickening agents, preferably - modified starch in an amount of 0.1-5.5 wt %. The egg products are represented by egg yolk or egg melange. Additionally the product contains a preserving agent represented by sodium benzoate or sodium sorbate in an amount of 0.1% of the ready product weight. Additionally the product contains antioxygen EDTA in an amount of 0.0075 wt %. |
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Invention is related to food industry, in particular, to its fat-and-oil branch. The mayonnaise contains deodorised refined vegetable oil - 65-68 wt %, egg yolk - 7-8.5 wt %, sugar - 3-4 wt %, salt - 0.7-0.9 wt %, lemon juice - 0.5-0.7 wt %, linseed floor - 0.3-1.0 wt % and water - up to 100 wt %. |
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Ketchup-type tomato sauce and its production method Invention relates to food industry, in particular, to the composition and technology of a ketchup-type tomato sauce production. The ketchup-type tomato sauce contains tomato paste, salt, sugar, water, vinegar and a mixture of natural vegetables, herbs and spices or natural extracts of vegetables, herbs and spices. The tomato paste is represented by Hot Break 28-30 tomato paste, vinegar is represented by 12% vinegar of food raw material; the initial components ratio being as follows, wt %: Hot Break 28-30 tomato paste - 25-35%, sand sugar - 17-25%, "Extra" edible salt -1.7-2.3 %, vinegar of food raw material - 12% - 5-12%, mixture of natural vegetables, herbs and spices or natural extracts, herbs and spices - 0.05-0.5%, drinking water - up to 100%. The ketchup-type tomato sauce production method involves mixing tomato paste, water and other components, the mixture homogenisation and deaeration. Before homogenisation one performs the mixture components deaeration stage. Homogenisation is performed in two stages under varied pressures. Then the mixture is delivered for pasteurisation and sterilisation and then - into a high speed industrial mixer for treatment. |
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Invention relates to tomato sauces production technology. The method envisages preparation of recipe components, cutting, sauteing in vegetable oil and mincing carrots and bulb onions, sunflower flour pouring with drinking water and maintenance for swelling, mixing the listed components with tomato puree, sugar, salt, allspice, coriander and laurel leaf, vacuum cooking, packing, sealing and sterilisation. |
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Plant and milk extract based mayonnaise Invention refers to fat-and-oil industry. The mayonnaise includes vegetable fat, an emulsifying protein composition, mustard powder, sugar sand, acetic acid, culinary salt, soda. The vegetable fat base proposed is a composition of vegetable oils as follows: sunflower, rape or sunflower, soya bean, linseed, or sunflower, soya bean, rape oils. The protein composition is represented by dry defatted milk, egg yolk and plant and milk extract produced of a mixture of milk whey and fruit-and-berry pulp at a ratio of no less than 1:20. The initial components are taken at the following ratio, wt %: sunflower oil - 37-37.1 and rape oil - 28-28.3, dry defatted milk - 1 -2, egg yolk - 9-9.2, culinary salt - 1 -1.2, mustard powder - 2.8-3.0, 70 % acetic acid - 0.8-1, sugar sand - 1-1.5, soda - 0.03-0.05, plant and milk extract - balance or sunflower oil - 32-33.1, rape oil - 15.5-15.9 and soya bean oil - 16-16.4, dry defatted milk - 1-2, egg yolk - 9-9.2, culinary salt - 1-1.2, mustard powder - 2.8-3.0, 70 % acetic acid - 0.8-1, sugar sand - 1-1.5, soda - 0.03-0.05, plant and milk extract - balance, or sunflower oil - 54-56.3, soya bean oil - 2.6-3 and linseed oil - 6-6.5, dry defatted milk - 1-2, egg yolk - 9-9.2, culinary salt - 1-1.2, mustard powder - 2.8-3.0, 70% acetic acid - 0.8-1, sugar sand - 1-1.5, soda - 0.03-0.05, plant and milk extract - balance. |
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Invention refers to fat-and-oil sector of food industry. The emulsion food product contains the following initial components, wt %: deodorised refined vegetable oil - 5.00-80.00, stevia extract - 0.4-3.0, culinary salt - 0.8-1.5, quilt egg - 0.01-8.0, acetic acid - 1.66-12.0, mustard oil - 0.02-1.0, dry milk - 0.01-3.0, laminaria concentrate or laminaria powder - 0.09-0.18 and water -balance. |
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Invention refers to fat-and-oil sector of food industry. The emulsion food product contains the following initial components, wt %: deodorised refined vegetable oil - 5.00-80.00, emulsifier - 0.01-3.0, sweetener 1.9-5.8, culinary salt - 0.8-1.5, acetic acid- 1.33-16.0, quilt egg -0.01 -8.0, mustard powder - 0.2-0.75, preserving agent -0.1, food fibres - 0.01-0.8, complete or incomplete set (including one component or more) of extracts of echinacea, ginseng, Ginkgo biloba, magnolia-vine, rosemary, rose hips, camomile -0.001-0.05 and water - balance. |
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Invention refers to fat-and-oil sector of food industry. The emulsion food product contains the following initial components, wt %: deodorised refined vegetable oil - 5.00-75.00, mixture of sugar and oligofructose - 1.9-5.8, culinary salt - 0.8-1.5, quilt egg - 0.01-8.0, acetic acid - 1.33-16.00, dry milk - 0.01-3.0, baking soda - 0.01-0.1, preserving agent - 0.1, xanthum gum - 0.01-0.2, wheat grain germs floor - 0.01-4.0, wheat grain germs oil - 0.05-5.0 and water - balance. |
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Invention refers to fat-and-oil sector of food industry. The emulsion food product contains the following initial components, wt %: vegetable oil - 5.00-80.0, sweetener - 0.4-3.0, culinary salt - 0.8-1.5, 80%-acetic acid - 0.2-0.4, quilt egg - 0.01-8.0, milk product - 0.01-3.0, horse-radish powder - 0.01-0.2, natural honey - 0.05-0.3, lemon juice - 0.005-0.3, food additives - 0.02-6.0, culinary salt - 0.005-0.05 and water -balance. |
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Invention refers to fat-and-oil industry. Mayonnaise contains initial ingredients represented by (wt %): deodorised refined vegetable oil - 45.7-45.85; modified starch -1.6-2.0; dry defatted milk - 1.0-2.5; dry milk whey -1.0-2.5; sugar sand -1.5-2.0; edible culinary salt - 0.9-1.2; dry fermented egg yolk - 0.3-0.6; 80% acetic acid - 0.2-0.4; food citric acid - 0.09-0.2; sodium bicarbonate - 0.03-0.05; guar and xanthum gums - 0.15-0.2; preserving agent - 0.1; water - balance. |
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Invention relates to food emulsion products production. The emulsion food product contains the following initial components, wt %: deodorised refined vegetable oil - 5.00-75.00, mixture of sugar and oligofructose with oligofructose content up to 40% - 1.9-5.8, culinary salt - 0.8-1.5, 80%-acetic acid - 0.2-0.8, quilt egg - 0.01-8.0, dry milk - 0.01-3.0, amaranth oil - 0.05-5.0, food fibres - 0.01-0.8, food additives - 0.02-0.2 and water; additionally the product contains "Seleksen" and/or "Tiatsen" and/or "Flavotsen" biologically active additives. |
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Salad dressing with coarse particles Invention is intended for usage in food industry, in particular, in salad dressings preparation. The salad dressing contains food particles with approximate diameter at least from 0.64 cm to 1.27 cm and making from 15% to 45% of the system, additionally the salad contains less than 5 wt % of oil, water solution containing a mixture of 0.20-1.0 wt % of acetic acid and 0.10-1.0 wt % of an inorganic acid and has pH = lower than 4.5. |
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Method for preparation of oil dressing for functional purpose vegetable salads Invention relates to food industry. The method involves mixing vegetable oil, 3% vinegar solution, salt and sugar. Additionally introduced into the mixture are pollen and cerago (product of the latter). The mixture is prepared at the following ratio of components, wt %: vegetable oil - 70, 3 % vinegar solution - 15, pollen and cerago (product of the latter) - 10, sugar - 3, salt - 2. |
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Food emulsion production method Invention relates to food industry. The method envisages introduction of a vegetable oil into a liquid protein-and-mineral medium with subsequent homogenisation. The protein-and-mineral medium is represented by fish broth wherein food cod-liver oil is additionally introduced after vegetable oil introduction. The components are used at the following weight ratio wt %: fish broth - 50.0-60.0, vegetable oil - 10.0-20.0, food cod-liver oil - 30.0. |
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Invention relates to oil and fat industry and, in particular, to production of an emulsion food product like mayonnaise. The emulsion food product contains, wt %: deodorised refined vegetable oil (25.0-70.0), high oleic sunflower oil (1.0-5.0), quail egg marinaded in white dry wine (0.1-5.0), egg yolk powder (0.1-2.0), sugar (0.01-2.0), culinary salt (0.05-1.0), mustard oil (0.01-1.0), 17% acetic acids (0.1-1.0), Stabimuls stabilisation system (1.0-6.0), alcohol infusion of lemon artemisia produced by way of mixing dried lemon artemisia with 80% potable alcohol, its infusing 30 days (0.01-0.05), the rest is water. |
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Food product and its production method Invention refers to food industry, in particular, to fat-and-oil industry. The protein aggregate production method involves stages of reduction of pH of the water protein solution of one or more non-denatured proteins, an electrolyte addition, the said solution homogenisation; the previous stages are performed at a temperature of lower than 60°C. Additionally the invention relates to a protein aggregate produced by the said method, food products containing the said protein aggregate and representing an edible food emulsion, a pungent sauce, as well as to a method for production of these products and a method for stabilisation of the food product involving addition of the said protein aggregate to the food product. |
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Food emulsion of oil and water Invention refers to fat-and-oil industry. The food emulsion of oil and water having a continuous-water-phase and pH within the 2.0-5.0 range contains 5-90 wt % of oil phase, 10-95 wt % of water phase, 0.3-30 wt % of water phase of one or several egg yolk granules proteins, chosen from high density lipoprotein (HDL) and phosvitin, from 0.05 wt % up to 10 wt % of water phase of one or several egg yolk plasma proteins, chosen from low density lipoprotein (LDL) and livetin; the weight ratio of egg yolk granules proteins to those of egg yolk plasma exceeds 1:1. The method for production of such emulsion involves joining all the ingredients, the produced mixture homogenisation to produce an emulsion of oil and water with continuous-water-phase and addition of an acidifier for pH emulsion reduction. |
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Functional-purpose mayonnaise production method Invention refers to fat-and-oil industry. Pollen or ambrosia is dissolved in 3% acetic acid solution. One separately mills salt and sugar sand with egg yolk. Then one adds the dissolute pollen or ambrosia to the mixture, stirs it and gradually introduces deodorised refined vegetable oil. The mixture is homogenised from 2 to 5 minutes to produce a homogeneous mass. The components are used at the following weight ratio %: deodorised refined vegetable oil - 60, egg yolk - 20, sugar sand - 2, salt - 3, 3% acetic acid - 10, pollen or ambrosia - 5. |
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Direct type emulsion fat product Invention relates to food and fat-and-oil industry. One has developed a direct type emulsion fat product containing deodorised refined vegetable oils, egg and milk products, flavour and biological additives and water. The deodorised refined vegetable oils may be represented by a vegetable oil or a mixture of vegetable oils ensuring the ratio of linolic (ω- 6) to linolenic (ω- 3) acids 6-3:1 accordingly. The peroxide number of the applied oils and their mixtures should not be more than 1.5 mmol of active oxygen per 1 kg, the acid number should not be more than 0.3 mg KOH/g. One uses whey proteins concentrates as milk products, containing no less than 60.0% of protein substances. The flavour and biological additives are represented by a mixture of citric and ascorbic acids, iodised salt, sodium alginate, sugar, salt and water- or fat-soluble solution of beta-carotene with 5% concentration. Additionally the flavour additives may be represented by dried spices and/or herbs and/or vegetables and/or CO2 extracts of vegetable raw material. Additionally the product may contain starch as a thickener. All the components are used at a specified ratio. |
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Invention relates to food industry and may be used as a seasoning for meat, fish and vegetable courses on the public catering enterprises menu. The sauce is produced of a compound containing 30% tomato paste, salt, red hot pepper, garlic, walnut, black pepper, khmeli-suneli, dried cilantro, refined vegetable oil, water or meat broth. Tomato paste is fried out in vegetable oil till twofold reduction of weight and acquisition of a dark pomegranate colour with addition of khmeli-suneli, cilantro, black pepper, salt, red pepper. Then one adds ground walnuts, crushed garlic, boiled water or meat both to the produced mixture and stirs it. |
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Invention relates to oil and fat industry and, in particular, to production of an emulsion food product like mayonnaise. The emulsion food product contains, wt %: deodorised refined vegetable oil - (35.0-70.0), high oleic sunflower oil - (1.0-5.0), egg yolk powder - (0.1-3.0), quail eggs powder- (0.1-5.0), sugar - (0.01-2.0), sodium chloride - (0.7-1.5), ground mustard - (0.06-1.5), 40% lactic and 40% acetic acids mixture at a ratio of 1:3 - (0.2-0.8), Stabimpuls stabilisation system - (0.5-5.0), dry pine buds decoction - (1.0-6.0) (produced by way of brewing dry pine buds in hot water at a temperature of 90-95°C during an hour, the dry pine buds to water ratio 50-70 g per 1 l with subsequent filtration of this mixture) and water - the rest. |
Another patent 2551413.