Production Method
The water and the brewed vinegar were mixed, and the nucleocapsid was added to make a solution while stirring. Add 1/3 of the above solution to egg yolk, salt and spices to make a paste. A very stable emulsion was prepared by adding salad oil and 2/3 of the above solution while stirring with a stirrer. This mayonnaise has no drop in viscosity during storage.
What to pay attention to when preparing mayonnaise
It is advisable to use a deep and narrow bowl so that the area of ​​the mixing can be reduced, keeping the speed of mixing and the direction of mixing consistent. Use fresh egg yolks, especially pay attention to
mayonnaise
Eggs to be mayonnaise should not be stored in the refrigerator to prevent the egg yolk from losing its elasticity and being easy to spread.
At the beginning, the amount of salad oil should not be too much, and it should be added by drip. After the volume is increased, and when it is completely fused, it can be added in a tablespoon and a tablespoon.
Adding salad oil should be slow, allowing the oil to completely blend with the egg yolk.
The prepared mayonnaise can be remedied by too much shaking or irregular stirring, so that it can be dispersed. In addition, add another egg yolk, add a little water (cold water) and mix thoroughly, add the original mayonnaise, you can use the loose liquid, and then into a milky melted mayonnaise.
If the served mayonnaise is too thick or too yellow, add a little protein and mix thoroughly.
Mayonnaise and salad dressing are commonly used condiments in Western food and are a type of seasoning sauce. It is in a semi-solid form. It is made from vegetable oil. An acid high-fat emulsifier prepared by egg, salt, sugar, spice, vinegar, emulsified thickener, etc., mayonnaise emulsifier, homogenized machine emulsion. The difference between the two is determined by the amount of oil and egg yolk: mayonnaise: zui is 75% lower than fat and 6% or more egg yolk; salad dressing: zui is 50% lower than fat and 315% more than egg yolk; the water content in general mayonnaise is only 10% - 20%, the water content in the salad dressing is 15% - 35%. In some countries, the mayonnaise is not allowed to use an emulsion stabilizer other than eggs. If used, the product can only be called salad dressing. The substance that emulsifies in egg yolk is lecithin. It surrounds the oil droplets with a space-complete protective film. The emulsifier film is elastic and deformable to the extent that it has not broken. This makes the oil-in-water emulsion system very stable. In addition to using egg yolk as an emulsifier, citric acid mono- and di-acid esters, lactic acid mono- and di-acid esters and lecithin are used in combination, as well as colloid mill, emulsifier, mayonnaise emulsifier, homogenizer to make fat fine Distribution, and can improve the viscous emulsifier of mayonnaise products, mayonnaise emulsifier, homogenization and stability. If the amount of emulsifier is too large or the type is wrong, it will affect the consistency and texture of the product. In order to make the product taste good, the complex synergy of the modified starch, water-soluble colloid, emulsification and emulsifier is particularly important. The emulsifier and thickener used must be acid-resistant. The emulsifier should not replace the egg yolk. The amount of the emulsifier is about 015% of the total amount of the raw materials. The process for producing mayonnaise and salad dressing may be carried out by an alternating method and a batch method or a continuous method to emulsifie the two phases to form an oil-in-water emulsion. When produced by an alternating process, the emulsifier is first dispersed in a portion of the water, and then a small portion of the oil and the remaining portion of water and vinegar are alternately added. After zui, the obtained primary emulsion is subjected to colloid milling, emulsifier, mayonnaise emulsifier, homogenizer homogenization. When using the continuous production method, the aqueous phase and the emulsifier are uniformly mixed, and then gradually stirred under vigorous stirring. The oil is emulsified into the mixture. Continuous production is carried out in a vacuum emulsifier, a mayonnaise emulsifier, and a homogenizer emulsifier. While vacuuming, the oil and vinegar are added while stirring. The homogenizing equipment is a colloid mill or homogenizer or emulsifier. When using a homogenizer, the homogenization pressure should not be too high, generally 8-10Mpa.
4 Operating points
411 raw material selection
Vegetable oil Zui is good to choose colorless and tasteless salad oil. Eggs are fresh, and spices are of the highest quality and purity.
412 egg shelling
Wash fresh eggs with water first, soak them in sterile water for a few minutes, remove the dried control, and beat the eggs.
413 foam
Dissolve the edible gum with 20 times water and soak for several hours.
414 mixing and mixing
After weighing all the original colloid mill, emulsifier, mayonnaise emulsifier and homogenizing machine, a small amount of raw materials are dissolved in water, and except for vegetable oil and vinegar, all are poured into a blender, and stirring is started to fully mix. A homogeneous mixture.
415 oil mixing
Slowly add vegetable oil while stirring. The speed of refueling should not be fast. When the oil is added to two-thirds, the vinegar is slowly added, and the remaining oil is added until it is stirred into a thick paste.
416 homogenization
In order to obtain fine tissue mayonnaise or salad dressing to avoid delamination, homogenize with a colloid mill. The speed of colloid mill is controlled at 360 emulsifier, mayonnaise emulsifier, homogenizer 0 rpm. Emulsifier
417 filling seal
The homogenized mayonnaise is placed in a washed and dried glass bottle or an aluminum foil plastic bag, sealed, and labeled, which is a finished product.
5 quality standards
511 sensory indicators
The color is yellowish, the structure is fine, viscous, non-layered, no fracture, no oil-water separation.
512 physical and chemical indicators
Water 8% -25%, fat 50% -80%, ash 214%, protein 3% or so.
6 Precautions
611 egg yolk lecithin at a temperature between + 2 ° C - 4 ° C, the emulsifying ability is weakened, therefore, the fresh eggs are removed from the cold storage during production to be warmed up and then processed. Generally, a temperature of about 18 ° C is preferred. If the temperature exceeds 30 ° C, the egg yolk particles will be hardened, which will reduce the quality of the mayonnaise.
612 Since mayonnaise products cannot be sterilized, attention should be paid to the hygiene of equipment and utensils during the production process, and necessary cleaning and sterilization should be carried out.
613 Commonly used spices are mustard, pepper, etc. Mustard can not only improve the flavor of the product, but also combine with egg yolk to produce a strong emulsification effect. It should be ground when used. The finer the emulsification effect, the better.
7 low fat salad dressing
The main ingredient in salad dressing is oil, which is a high-energy food. The energy value of the salad dressing can be reduced relatively easily by reducing the amount of oil used, adding a grease substitute and a colloid mill for increasing water, an emulsifier, a mayonnaise emulsifier, and a homogenizing amount. Due to the addition of fat substitutes in the formula, the fat in the salad dressing contains an emulsifier, a mayonnaise emulsifier, the homogenization capacity can be reduced from 50% to 35%, or even reduced to 10%, by adding modified starch, edible gum , Make
The consistency, form, taste and flavor of the product did not change much.
What is the role of salad oil and vinegar in mayonnaise?
Adding salad oil will increase the density of the mayonnaise, and the vinegar will have a dilution effect. The two can be used to make the egg yolk reach the proper concentration. The ratio of its equilibrium concentration (based on an egg yolk) is as follows: 3/4 cups of salad oil and 1 tablespoon of vinegar. White vinegar is replaced by lemon juice, and the flavor and nutrition are good.
Precautions
It is advisable to use a deep and narrow bowl, which will reduce the area of ​​the mixing and keep the mixing action continuous. Use fresh egg yolks, especially pay attention to the eggs to be mayonnaise, do not store in the refrigerator, so as to avoid the egg yolk losing its elasticity and easy to spread.
At the beginning, the amount of salad oil should not be too much, and it should be added by drip. After the volume is increased, and when it is completely fused, it can be added in a tablespoon and a tablespoon. Adding salad oil should be slow, allowing the oil to completely blend with the egg yolk.
The prepared mayonnaise can be remedied by too much shaking or irregular stirring, so that it can be dispersed. In addition, add another egg yolk, add a little water (cold water) and mix thoroughly. Add the original mayonnaise to make the liquid, and then melt the mayonnaise. 
Making mayonnaise basic materials
. If the served mayonnaise is too thick or too yellow, add a little protein and mix thoroughly. What is the role of salad dressing and vinegar in mayonnaise? Adding salad oil will increase the density of mayonnaise, and vinegar will have a dilution effect. The two can be used to make the egg yolk reach the proper concentration. The ratio of its equilibrium concentration (based on an egg yolk) is as follows: 3/4 cups of salad oil and 1 tablespoon of vinegar. White vinegar is replaced by lemon juice, and the flavor and nutrition are good.
The prepared mayonnaise sometimes separates. The main reason is the sudden change in temperature. Especially when placed at a low temperature, the grease in the mayonnaise is more likely to separate. In addition, strong shaking will also cause the oil in the mayonnaise to separate. Also, due to the evaporation of the surface moisture of the mayonnaise, the surface sometimes forms an oil film. In order to prevent the separation and conjunctiva of the oil in the mayonnaise, it must be stored at an appropriate temperature, and the cap should be covered after use. 
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