Dry blend all preweighed dry ingredients. Add sufficient liquids (starch paste, high fructose corn syrup, water, vinegar, chili sauce) excluding the oil, to the premix tank to a point just above the bottom of the agitator. Add thawed salted egg yolks (which have reached 30-40'F). Start the agitator on low speed and gradually increase the speed until an adequate mixing action is ensured. Slowly add dry blended ingredients and mix at moderate speed for 2-3 min to obtain a uniform mixture. Begin slowly adding the oil (which has been chilled to 45-50'F) and increase the agitator speed so the oil is incorporated into the mix as fast it is added. When nearly all the oil has been added, slowly pour the remaining liquids, except the relish, into the premixer and allow to blend on high speed one minute. Predetermine the optimum setting for the colloid mill to obtain the desired color, texture, and oil dispersion. Run the entire mixture through the mill and into a holding tank with agitation.
地址：山东省烟台市开发区南昌大街48号
