Intshayelelo yokugqoka isaladi kunye ne-mayonnaise
I-Mayonnaise kunye ne-sauce yesaladi zi-condiments eziqhelekileyo ekutyeni kwasentshona kwaye ziyingxenye ye-sauce ye-seasoning. Yimeko eqinileyo. Yenziwe kwioli yemifuno. Amaqanda, ityuwa, iswekile, iziqholo, iviniga, i-emulsifying thickener, njl. Umahluko phakathi kwezi zibini zimiselwa ngumxholo wamafutha kunye neqanda leqanda: i-mayonnaise: i-75% yamafutha kunye ne-yolk yeqanda engaphezu kwe-6%; Ukugqoka isaladi: ama-50% amanqatha kunye nangaphezulu kwe-315% yeqanda leqanda; I<em>mayonnaise eqhelekileyo iqulethe kuphela i-10 ukuya kuma-20 ekhulwini lamanzi, yaye izinxibo zesaladi zine-15 ukuya kuma-35 ekhulwini. Kwamanye amazwe, i-mayonnaise ayivumelekanga ukusebenzisa i-emulsifying stabilizers ngaphandle kwamaqanda, kwaye ukuba isetyenziswe, imveliso ingabizwa ngokuba yi-salad dressing. I-emulsifying substance kwi-yolk yeqanda yi-lecithin. Ijikeleze amathontsi eoli kunye nefilimu ekhuselayo yendawo. Ifilimu i-elastic kunye ne-deformable ukuya kwinqanaba lokuba ingaphuli. Ukuze amanzi-kwi-oyile ye-emulsion inkqubo izinzile kakhulu Ukwenza indlela kunye namanqaku aphambili okunxitywa kwesaladi.
Isosi yesaladi yi-yolk njenge-emulsifier, i-citric acid glycerol eyodwa kunye ne-ester ezimbini ze-asidi, i-asidi glycerol eyodwa kunye nomdlalo emibini usebenzisa i-acid ester kunye ne-lecithin, ilitye le-colloid, i-emulsifying machine, i-mayonnaise mulser, umsebenzi ohambelanayo wenze ukuhanjiswa kwamafutha amancinci, kwaye kunokuphucula iimveliso ze-mayonnaise ezincamathelayo i-mulser, i-mayonnaise mulser, i-homogenizer, kunye nokuzinza. Ukuba isixa se-emulsifier sininzi kakhulu okanye uhlobo lwe-emulsifier aluchanekanga, luya kuchaphazela ukuhambelana kunye nencasa yemveliso. Ukuze uvelise incasa elungileyo yemveliso, i-synergism eyinkimbinkimbi yesitashi esilungisiweyo, i-colloid e-soluble yamanzi, izinto ezixutywayo kunye ne-emulsifier ibaluleke kakhulu. I-emulsifier kunye ne-thickener ekhethiweyo kufuneka ikwazi ukumelana ne-asidi, i-emulsifier ayikwazi ukuthatha indawo yonke i-yolk yeqanda, i-dosage yayo imalunga ne-015% yezinto ezikrwada zizonke. I-Mayonnaise kunye ne-salad yokugqoka inokuveliswa ngeendlela ezitshintshileyo kunye neziphakathi okanye eziqhubekayo, ukwenzela ukuba izigaba ezibini zixutywe kwaye zifakwe emulsified ukwenza i-emulsion yeoli emanzini. Kwinkqubo yokutshintshana, i-emulsifier ihlakazwa kwinxalenye yamanzi kwaye iphinde yongeze inani elincinci leoli kunye namanye amanzi kunye neviniga. Emva koko, i-emulsion ephambili efunyenwe yi-colloid yokusila, umatshini we-emulsifying, umatshini we-mayonnaise emulsifying, i-homogenizing machine homogenization, kunye nendlela yokuvelisa eqhubekayo, isigaba sokuqala samanzi kunye ne-emulsifying agent ngokulinganayo, kwaye emva koko phantsi kokuvuselela ngokukrakra ngokuthe ngcembe ioli emulsified kumxube. Imveliso eqhubekayo ikwi-vacuum emulsifier, i-mayonnaise emulsifier, i-homogenizing machine emulsifier, ngelixa i-vacuumizing, ngelixa ioli kunye neviniga, ngelixa ivuselela i-emulsification. Izixhobo ze-homogenizing zokugaya i-colloid okanye umatshini we-homogenizing okanye umatshini we-emulsifying, ukusetyenziswa komatshini we-homogenizing, uxinzelelo lwe-homogenizing alunakuba phezulu kakhulu, ngokubanzi i-8-10mpa
Okokuqala, imveliso yokugqoka isaladi ineendawo ezimbalwa zokusebenza:
① Ukukhethwa kwemathiriyeli ekrwada
Ioli yemifuno engenambala kunye neoli yesaladi engenancasa yinto efanelekileyo. Amaqanda kufuneka abe matsha kwaye neziqholo kufuneka zibe semgangathweni kwaye zicoceke.
Gcoba amaqanda
Coca amaqanda amatsha ngamanzi acocekileyo, cwilisa kwi-disinfectant imizuzu embalwa, susa kwaye ulawule owomileyo, ubethe amaqanda kwigobolondo.
③ Ukuxuba kunye nokuvuselela
Emva kokulinganisa yonke i-colloid ye-colloid ekrwada, i-emulsifier, i-mayonnaise emulsifier kunye ne-homogenizing machine materials, nyibilikisa inani elincinci lezinto ezikrwada kunye nezincedisayo emanzini, ngaphandle kwe-oyile yemifuno kunye neviniga, ugalele zonke kwi-blender, vula ukuvuselela ukuze udibanise ngokupheleleyo, umxube ofanayo.
④ Isalathisi soluvo
Umbala utyheli okhanyayo, umbutho uthambile, uncangathi, akukho stratification, akukho fracture, akukho nto yokwahlulwa kwamanzi oyile.
⑤ Iimpawu ezibonakalayo kunye neekhemikhali
Amanzi angama-8% - 25%, amafutha angama-50% - 80%, uthuthu malunga ne-214%, iprotheni malunga ne-3%.
⑥ Izilumkiso
Xa i-lecithin kwi-yolk yeqanda ikwiqondo lobushushu eliphakathi kuka + 2℃ kunye ne -4 ℃, isakhono sokumisela siyancipha. Ngoko ke, amaqanda amatsha kufuneka alungiswe emva kokukhutshwa kwindawo ebandayo ngexesha lemveliso. Ngokubanzi, ubushushu obumalunga ne-18℃ bungcono. Ukuba ubushushu budlula i-30℃, amasuntswana omthubi aqina, aya kunciphisa umgangatho wemayonnaise. Ngenxa yokuba iimveliso ze-mayonnaise azikwazi ukuhlanjululwa, ngoko ke kwinkqubo yokuvelisa kufuneka ihlawule ingqalelo kwimpilo yezixhobo, izixhobo zombane, ukucocwa okuyimfuneko, inzala. Iziqholo ezisetyenziswa ngokuqhelekileyo ziyimostade, ipepile njalo njalo. I-mustard ayikwazi nje ukuphucula i-flavour yemveliso, kodwa idibanise ne-yolk yeqanda ukuvelisa umphumo onamandla we-emulsifying. Kufuneka igutywe xa usebenzisa, i-powder ecolekileyo, ingcono i-emulsifying effect.
Okokuqala, izixhobo eziluncedo
Umthamo omkhulu wokusetyenzwa, ulungele imveliso ye-intanethi eqhubekayo ye-intanethi emxinwa yobungakanani bokusabalalisa uluhlu, ukufana okuphezulu
Ukugcina ixesha, ukusebenza kakuhle kunye nokonga amandla
Ingxolo ephantsi, ukusebenza kakuhle
Ukuphelisa umgangatho umahluko phakathi kweebhetshi eziveliswayo
Akukho i-Angle efileyo, izinto eziphathekayo zinqunywe i-100% ngokusabalalisa
Inomsebenzi womgama omfutshane kunye nokuhanjiswa kwentloko ephantsi, enokuqonda ukucoceka kunye nokunyangwa komjikelo ococekileyo kunye nokuhlangabezana neemfuno ze-CIP / SIP.
Ukusebenza okulula kunye nokugcinwa lula
Ulawulo oluzenzekelayo lunokwenziwa
Ngeenkcukacha ezithe vetshe nceda uqhagamshelane @whatsapp ifowuni 15800211936
Ixesha lokuposa: Nov-30-2021