Mayonnaise, also known as mayonnaise (transliteration of mayonnaise in French), is said to have originated in Spain. Although normal human beings like us don’t eat mayonnaise whole bowls, you have probably eaten it too…
How is mayonnaise made? Discovery Channel’s How Its Made program revealed the assembly line of mayonnaise, and Nutshell will show you today——
No matter what kind of mayonnaise, the main ingredients are eggs and oil, but the recipes are ever-changing, and each has its own secret recipe. In the past, mayonnaise only used egg yolks, but now there are also recipes using whole egg liquid. Note, to make mayonnaise, use raw egg liquid! And an entire tanker of soybean oil.
Separation of egg whites and yolks
Mayonnaise Mayonnaise, its body is the egg yolk. Students who have made pastry know that separating egg whites and egg yolks is a very technical step. So how are these egg yolks separated in the factory?
We first introduce two lines for separating egg whites and egg yolks, one small and one large——
Semi-automatic split line
Manual gadgets are sucked by negative pressure, which is the same as the principle of chuāi.
Eggs are lined up and opened one by one.
You can see that there is a big clip at the bottom, which pushes the egg up, and then breaks it on both sides to open it.
Don’t understand? Give you a manual experience:
This long V-shaped groove has an opening at the bottom. When the egg liquid flows through, the yolk as a whole is too large and continues to slide forward, and the egg white leaks under the opening of the V-shaped groove.
Automatic separation line
The egg is also sucked by negative pressure, and the machine is connected to the air pump control.
Quick separation. This is the normal speed…don’t worry, there are detailed pictures further down.
The separation process is integrated into three layers, the first layer opens the egg, the second layer shakes the egg liquid, then the yolk remains in the second layer, and the egg liquid flows to the third layer.
The three-layer assembly line is poured into different places to complete the separation.
The raw egg liquid obtained in this way is pasteurized—with brief heating at 60~90°C. This kills microorganisms without compromising quality.
Make mayo!
Make the seasoning first: Mix together water, lemon juice, white vinegar, apple cider vinegar, salt, and the “secret recipe”.
Then, mix the freshly prepared seasoning paste with the main ingredients: Egg liquid and soybean oil, and continue mixing at high speed for two minutes.
This is the most critical “emulsification” process in making mayonnaise, and the rich mayonnaise is done!
The egg yolk is an emulsifier that connects ingredients with different properties such as water and oil. The most important thing is to vigorously beat the two minutes before the sauce. The emulsifier can decompose the oil into The fine particles allow the ingredients of different properties to be mixed with each other. So the final product is a uniform emulsion state.
The next step is sampling sampling. One of the sampling tests is to use phenolphthalein to test the pH of mayonnaise with deionized water.
Quality control is very important for liquid foods like sauces. Quality inspectors need to regularly inspect the finished products to detect color, viscosity, taste, etc. This is not the only sampling link, there are also sampling after filling!
Come and refill!
Liquid food filling lines are very similar. The bottom line goes to plastic jars, which are filled with mayonnaise. A large 600ml jar can be filled in 0.25 seconds. Look at so many sprinklers. , the output speed is amazing.
0.7 times the speed of the machine screwing the lid, is it dazzling? Me too… This is the stability, accuracy and speed of the assembly line.
Next is thermal sealing.
The sauces you buy have a layer of aluminum foil sealing film, which is the small round cardboard with silver on one side. The assembly line is sealed by induction heating. After screwing the lid on the jar, an induction machine only heats the mouth of the jar, and then sticks and seals the sealing film. The advantage of local induction heating is that the mayonnaise inside will not be scalded. After all, the sauce is easy to deteriorate. of.
Machine labeling is very fun. There is glue on one side of the label paper. After sticking to the can, the machine drives the can to turn around, and the label paper is rolled onto the can.
Sampling again!
Sampling is a whole set of procedures. Here is a “viscometer” that tests the properties of mayonnaise to test the consistency.
Sachet packaging
Mayonnaise in salads or fast food comes in small packages. The packaging is made of transparent polyethylene film. The hot-press machine pulls the strip-shaped packaging bag while the filling machine fills 16 grams of mayonnaise.
Pull-off transparent bags will be labelled on the other side of the heat press.
Dangdang~ This is the factory!
Author: Cast
Image source: pixabay
One AI
In addition to the egg yolk, it is oil, and the calories are very high. I wish you a happy eating~
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