Method for making avocado salad sauce and water-phase premixing device
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A production method and avocado technology, which are applied in chemical instruments and methods, mixers with rotary stirring devices, mixers, etc., can solve problems such as intolerance to baking, improve mixing and mixing effects, reduce cleaning labor, and are easy to use. Effect
Inactive Publication Date: 2019-11-15
JILIN JINYI FOOD CO LTD
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[0003] The avocado salad dressing products on the market now basically only add avocado oil, without adding pulp; this kind of avocado salad dressing without avocado pulp is not resistant to baking, and oil will come out when baking
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Embodiment 1
[0028] Step 1: After the frozen egg liquid with heat-stable egg yolk liquid is out of the warehouse, remove the outer packaging and put it in a special box for egg thawing, and place it in a closed refrigerator at 1-8°C for 48 hours to thaw;
[0029] Step 2, prepare drinking water with a water temperature of 15°C, soybean oil with an oil temperature of 15°C, heat-stable egg yolk liquid with an egg liquid temperature of 1°C, and control the room temperature to 15°C;
[0030] Step 3: Add drinking water to the water phase premix tank, start stirring, then add white sugar, heat-stable egg yolk liquid, brilliant blue, lemon yellow, β-carotene, citric acid, avocado puree, EDTA in sequence Disodium, edible salt, steviol glycoside and sucralose are stirred and dissolved;
[0031] Step 4, add soybean oil into the oil phase premix tank, start stirring, then add xanthan gum to disperse evenly;
[0032] Step 5: Turn on the vacuum of the emulsifier to 500 bar, open the bottom valve of the...
Embodiment 2
[0039] Step 1: After the frozen egg liquid with heat-stable egg yolk liquid is out of the warehouse, remove the outer packaging and put it in a special box for egg thawing, and place it in a closed refrigerator at 1-8°C for 48 hours to thaw;
[0040] Step 2, prepare drinking water with a water temperature of 20°C, soybean oil with an oil temperature of 20°C, heat-stable egg yolk liquid with an egg liquid temperature of 8°C, and control the room temperature to 25°C;
[0041] Step 3: Add drinking water to the water phase premix tank, start stirring, then add white sugar, heat-stable egg yolk liquid, brilliant blue, lemon yellow, β-carotene, citric acid, avocado puree, EDTA in sequence Disodium, edible salt, steviol glycoside and sucralose are stirred and dissolved;
[0042] Step 4, add soybean oil into the oil phase premix tank, start stirring, then add xanthan gum to disperse evenly;
[0043] Step 5: Turn on the vacuum of the emulsifier to 500 bar, open the bottom valve of the...
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Abstract
The invention discloses a method for making an avocado salad sauce. After the iced egg liquid of the heat-stable egg yolk liquid is taken out of a warehouse, the outer packaging is removed and the material is placed in a special box for egg thawing, and drinking water is added to a water-phase premixing tank, stirring is started, white granulated sugar, heat-stable egg yolk liquid, brilliant blue,lemon yellow, beta-carotene, citric acid, avocado puree, disodium ethylenediaminetetraacetate, edible salt, steviol glycoside and sucralose are added, stirred and dissolved; soybean oil is added to an oil-phase premixing tank, the stirring is performed, and then the xanthan gum is added for uniform dispersion; an emulsifier is turned on for vacuum 500bar, the emulsification cycle is carried out,wherein an emulsification speed is 3000rpm / min; a bottom valve of the oil-phase premixing tank is opened, vacuum oil feeding is carried out, and an oil feeding speed is 60-80L / min, after the oil isfed, emulsification is continuously carried out for 85 seconds and the emulsification is turned off, stirring is carried out, the vacuum is adjusted to 100 bar, and vacuum degassing id carried out for4 minutes. The method has the beneficial effect that the product is resistant to baking.
Description
technical field [0001] The invention relates to the technical field of food production technology, and more specifically, relates to a preparation method of avocado salad dressing and a water phase premixing device. Background technique [0002] Salad dressing, originated in the Mediterranean island of Minorca, is made with a lot of eggs and oil, and this sauce has had a place in the diet for a long time. Consumption of salad dressing continues to increase. And more so in the near term, especially among young people, many lovers are tempted to add salad dressing to all their meals, including those that are already prepared. [0003] The avocado salad dressing products on the market now basically only add avocado oil, without adding pulp; this kind of avocado salad dressing without avocado pulp is not resistant to baking, and oil will come out when baking. Contents of the invention [0004] In order to overcome the deficiencies of the prior art, the present invention prov...
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