Fish protein-containing low-fat mayonnaise and preparation method thereof
A technology of fat egg yolk and fish protein, which is applied in the field of low-fat mayonnaise and its preparation, can solve the problems of reducing the energy of mayonnaise and not improving the nutritional value, and achieve the effects of benefiting human health, rich nutritional value, and reduced viscosity
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[0022] In order to make the content of the present invention more clearly understood, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention.
[0023] A method for preparing low-fat mayonnaise containing fish protein, which is made from the following raw materials in parts by weight:
[0024] Weigh 40 parts of soybean oil, 40 parts of fat simulant, 8 parts of egg yolk, 8 parts of white vinegar, 1.5 parts of white granulated sugar, 2 parts of table salt, 0.6 part of mustard oil and 0.1 part of potassium sorbate.
[0025] A preparation method of low-fat mayonnaise, comprising the following steps:
[0026] S1. Weigh soybean oil, fat simulant, egg yolk, white vinegar, white sugar, salt, mustard oil, potassium sorbate by weight;
[0027] Wherein, the preparation method of described fat simulant is:
[0028] (1) Preparation of isolated protein: m...
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