Mixing Tshuab Rau Mayonnaise
1. Dissolve sucrose hauv vinegar. Vim hais tias cov solubility ntawm sucrose nyob rau hauv cov roj yog tsawg heev, nws yog tsim nyog los dissolve sucrose nyob rau hauv vinegar ua ntej.2. Sib tov lub qe qe, mustard thiab spices. Mustard thiab txuj lom yog feem ntau insoluble nyob rau hauv dej, thaum lub qe qe yog ib qho emulsifier uas muaj peev xwm yaj ob qho tib si dej-soluble thiab fat-soluble tshuaj, yog li peb yuav tsim ib tug uniform kua tom qab sib tov.3. Ntxiv cov qab zib thiab vinegar thiab cov roj zaub xam lav rau lub tshuab nqus tsev emulsifier ua ke los ntawm lub tshuab nqus tsev nqus. Vim tias mayonnaise yog cov roj-hauv-dej emulsion, los tsim lub xeev no, qhov piv ntawm cov roj zaub xam lav thiab vinegar tsis tuaj yeem hloov pauv ntau dhau thaum sib ntxiv. Cov txheej txheem ib txwm ua rau tag nrho cov roj zaub xam lav yuav tsim cov qauv dej hauv cov roj hauv mayonnaise. Cov khoom tuaj yeem raug pub sib npaug los ntawm lub tshuab nqus tsev nqus ntawm cov khoom siv emulsifier.4. Sib tov me me ntawm vinegar, qe qe thiab zaub roj nyob rau hauv ib lub tank emulsifying los ua mayonnaise nrog ntau ntsev.5. Lub mayonnaise uas muaj ib tug loj npaum li cas ntawm ntsev yog tov rau hauv lub mayonnaise tov nyob rau hauv cov txheej txheem C. Tom qab stirring, lub homogenization muaj nuj nqi ntawm lub emulsification tank yog tig rau. Lub homogenization yuav rov qab mus txog rau thaum tag nrho cov Cheebtsam ntawm lub mayonnaise yog yaj nyob rau hauv cov kua, thiab thaum kawg ib tug uniform thiab ruaj khov mus txog rau ib nrab-kheej lub xeev.6. Lub emulsified mayonnaise tuaj yeem ua kom tsis muaj menyuam ntawm 45 degree rau 8-24 teev, tab sis qhov kub tsis tuaj yeem tshaj 55 degree . Thaum 60 degree, lub dav dav mayonnaise yuav solidify.
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Mixing tshuab rau mayonnaise
1. Dissolve sucrose hauv vinegar. Vim hais tias cov solubility ntawm sucrose nyob rau hauv cov roj yog tsawg heev, nws yog tsim nyog los yaj sucrose nyob rau hauv vinegar ua ntej.
2. Sib tov lub qe qe, mustard thiab txuj lom. Mustard thiab txuj lom yog feem ntau insoluble nyob rau hauv dej, thaum lub qe qe yog ib qho emulsifier uas muaj peev xwm yaj ob qho tib si dej-soluble thiab fat-soluble tshuaj, yog li peb yuav tsim ib tug uniform kua tom qab sib tov.
3. Ntxiv cov qab zib thiab vinegar thiab cov roj zaub xam lav rau lub tshuab nqus tsev emulsifier ua ke los ntawm lub tshuab nqus tsev nqus. Vim tias mayonnaise yog cov roj-hauv-dej emulsion, los tsim lub xeev no, qhov piv ntawm cov roj zaub xam lav thiab vinegar tsis tuaj yeem hloov pauv ntau dhau thaum sib ntxiv. Cov txheej txheem ib txwm ua rau tag nrho cov roj zaub xam lav yuav tsim cov qauv dej hauv cov roj hauv mayonnaise. Cov khoom tuaj yeem raug pub sib npaug los ntawm lub tshuab nqus tsev nqus ntawm cov khoom siv emulsifier.
4. Sib tov me me ntawm vinegar, qe qe thiab roj zaub xam lav nyob rau hauv ib lub tank emulsifying los ua mayonnaise nrog ntau ntsev.
5. Lub mayonnaise uas muaj ib tug loj npaum li cas ntawm ntsev yog tov rau hauv lub mayonnaise tov nyob rau hauv cov txheej txheem C. Tom qab stirring, lub homogenization muaj nuj nqi ntawm lub emulsification tank yog tig rau. Lub homogenization tuaj yeem rov ua dua kom txog thaum tag nrho cov khoom ntawm mayonnaise yog yaj nyob rau hauv cov kua, thiab thaum kawg ib tug uniform thiab ruaj khov mus txog rau ib nrab ntawm lub xeev.
6. Lub emulsified mayonnaise tuaj yeem ua kom tsis muaj menyuam ntawm 45 degree rau 8-24 teev, tab sis qhov kub tsis tuaj yeem tshaj 55 degree . Thaum 60 degree, lub dav dav mayonnaise yuav solidify.
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Cim npe nrov: mixing tshuab rau mayonnaise, Tuam Tshoj, manufacturers, lwm tus neeg, Hoobkas, luv nqi, ua nyob rau hauv Suav teb
