| 摘要 |
The cream is prepd. by charging the ingredients to a mixer/grinder appts. operating at 10-15x103 rpm. for 3-5 mins. It is easier and cheaper to prepare and avoids manipulation problems compared with present condiments. It is also stable to storage in the air for long periods. The salt soln. is pref. satd. Specified oiled are olive, calza, grape seed, wheat germ and margarine. The compsn also pref. contains citric acid and several drops of acetic acid. A specified compsn. contains 50-80% condiment, 18-40% salt soln. 1-10% oil and opt. 1-10% citric acid. In the prepn. the emulsion is pref. screened to remove any removing skin. The condiment is pref. crushed on a grating, which retains skins, to form a paste. In this case a beater-mixer is pref. used operating at 100 rpm. max. for 15-30 mins.; or alternatively a kneader-mixer at 300 rpm. max. for 15-30 mins. |
