Multi functional vacuum emulsifier for plum sauce

Multi functional vacuum emulsifier for plum sauce

Material

2 perilla plums, 1 tablespoon sugar, 1 tablespoon oyster sauce, 1 tablespoon plum juice, 2 tablespoons water, a little

Health benefits:

Rock sugar: nourishes the stomach, strengthens the spleen, moistens the lungs, and relieves cough

Ingredients and Ingredients:

1 cup of preserved plum, 1 cup of sour plum

1 cup of rock sugar, 2 cups of hot water

Production process:

1. One sealable glass bottle, disinfect, air dry, and set aside.

2. Wash the plums, pick out the stems with a toothpick, pour in water to cover the plums, soak overnight to remove any astringency.

3. Put the plums into a pot filled with water, with enough water to cover the plums, and boil over medium heat.

4. After boiling the water, pour out the boiling water, gently rinse the plums with clean water, and filter out the excess water.

5. Put plums and sugar in a pot, bring to a boil over medium heat until it boils, then reduce the heat until large bubbles appear. Gently scrape and stir halfway to avoid sticking to the pot.

6. Take out the plum kernels from inside, bottle them, cover them with a lid, and invert them. Cool down and refrigerate in the refrigerator.

Meizi sauceIt is an indispensable seasoning in the current food market, with increasing market demand and consumer demandMeizi sauceThe requirements for domestic equipment production are constantly increasingMeizi sauceVisually, there arered dotThe taste is not delicate enough, ShanghaiSina Meizi SauceThe emulsifier adopts a three-stage fixed rotor structure, which is used in conjunction with high-speed instantaneous pre mixing of over 10000 revolutions per minuteMeizi sauceCut, homogenize, emulsify, and according to customer feedback instructions, use SIDMeizi sauceProduced by a three-stage high shear emulsifierMeizi sauceThe color is clear, like a mirror, and the taste is delicate.

High shear homogenization vacuum emulsifier for plum sauceThe main equipment consists of tanks, mixing devices, and intermittent high shear emulsifiers or pipeline high shear emulsifiers. A slow mixer is composed of a central blade agitator and a frame agitator that can mix high viscosity. A scraper is installed around the frame agitator to continuously create new interfaces between the container wall and the material, without leaving any dead corners. The high-speed homogenizer emulsifier is composed of a high-speed rotating impeller and a stator with radial flow channels. The specially designed upper and lower blades of the impeller rotate at high speed, so that the material is sucked in at high pressure from the upper and lower parts of the impeller, and then ejected at high speed by centrifugal force through the impeller. Due to the small gap between the impeller and the stator, the material undergoes a series of complex physical reactions such as strong shear, compression, mixing, spraying, and high-frequency oscillation during the process of being sucked in and thrown out, thus fully emulsifying the mixed material. Due to slow stirring, the same speed reverse left rotation is continuously carried out, and the material in the entire container is continuously circulated from top to bottom for mixing, dispersion, homogenization, and emulsification.

Equipment selection table for multifunctional vacuum emulsifier for plum sauce: