PROCESSING METHOD OF TUNA SALAD CONTAINING MAYONNAISE FOR A LONG TERM PRESERVATION

摘要

The tuna salad is prepd. by mixing 5-90 wt% heat-resistant mayonnaise, 0.1-10 wt% polysaccharide, 0.1-5 wt% edible salt, 0.1-15 wt% sucrose, 0.1-5 wt% condiment, 0.1-20 wt% vinegar, 0.1-10 wt% meat extract and 0.1-15 wt% vegetable extract, and homogenizing to obtain the final product. The heat-resistant mayonnaise is obtd. by mixing york and 0.3% phospholipase, hydrolysing at 30-50 deg. C for 3 hrs., re-mixing 6% hydrolyzed york, 80% soybean oil, 10% vinegar, 1% edible salt and 3% sucrose, and homogenizing. The polysaccharide is xanthan gum, carageenan, agar, gelatin etc..