通過改變蛋黃醬生產(chǎn)設(shè)備可以大大提高產(chǎn)品穩(wěn)定性
首先，我們來了解一下傳統(tǒng)的蛋黃醬生產(chǎn)設(shè)備與工藝。蛋黃醬傳統(tǒng)加工工藝是將各種物料蛋黃等物料，然后加入少量醋(約1/3)，接著通過手工或是簡單攪拌器的攪拌下加入植物油，最后加剩余醋攪拌直至半固膏體狀。…
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