FIELD: fat and oil industry.SUBSTANCE: method of obtaining mayonnaise, which involves preparing a solution of a mixture of sugar or a sugar substitute and a salt with a chilled to 10 °C water, previously purified in an osmotic membrane plant and disinfected with bactericidal ultraviolet lamps, reparation of a solution from a mixture of dried egg powder and/or yolk which has been pretreated with ultraviolet, and pine pollen by carefully mixing with a small amount of oil until the dry particles are evenly distributed over the volume of the fat phase. Then a fat mixture of dry egg powder and/or yolk and pine pollen is introduced into a solution of sugar or sugar substitute and salt and the two masses are mixed with a homogenizer of the rotor-stator type with a gap between the rotor and the stator of 0.75 mm or the type of the colloid mill, until all the components in the water are completely dissolved, then slowly introduce vegetable oil, cooled to 10 °C, with simultaneous and continuous mixing of the mass in the homogenizer at increased revs, gradually reducing the rate of oil supply, the lowest feed rate is achieved with an oil residue of less than a quarter of the prescription volume, and continue to homogenize the mass in the same homogenizer in a vacuum medium at a pressure of 0.4 atm to obtain a creamy homogeneous mass. While stirring, a mixture of 70 % acetic acid and food additives with water is introduced into the resulting mass, previously purified in an osmotic membrane plant and disinfected with bactericidal ultraviolet lamps and cooled to 15 °C, then the protein is cooked and marinated in vinegar with spices of quail eggs and continue to homogenize until a homogeneous mass of the product is obtained in a vacuum medium at a pressure of 0.4 atm, after which the product is poured into a sealed consumer container. All components of mayonnaise are taken at a certain ratio.EFFECT: invention makes it possible to obtain mayonnaise with an increased shelf life of t
