Many people like dishes complemented by sauces. The inclusion of this ingredient in the recipe can significantly improve the taste of cooked food. For this reason, sauces are very popular. The most popular of them is mayonnaise.
It is worth noting that the production of this product beloved by Russians is quite profitable. It is possible to organize such a business with a small initial financial investment by purchasing easy-to-use technological equipment.
Production methods
Mayonnaise is a creamy mass made from deodorized and refined vegetable oils. At the same time, a variety of flavoring components and spices can be added to the product. This sauce is used to dress mainly cold dishes.
There are hot and cold methods for producing mayonnaise. The second version of the process is currently rarely used. The fact is that with the cold receipt of the product it is impossible to achieve its high quality.
As for hot technology, at the same time as the homogenization of the ingredients is carried out, the entire mixture is heated to a certain temperature. The taste of the product is more pronounced. That is why equipment for the production of mayonnaise is currently mostly equipped with heating elements.
Much more economical than electricity is steam. If the enterprise has its source, then it is most advantageous to install a special spiral in the equipment for the production of mayonnaise. Through it, steam will heat the tank.
The use of bulk components
The technology for the production of mayonnaise at its first stage involves the process of dosing and preparing the ingredients specified in the recipe. Such loose components as mustard and egg powder, salt and granulated sugar, as well as milk powder, are sifted on special vibrating screens. These devices have cells whose size does not exceed 3 mm.
In addition, they are equipped with special magnets that capture ferroimpurities. During the preparation of dry ingredients, lumps are eliminated. This allows you to increase the moisture capacity and dispersion of the products during swelling. Also, for dry components, surface-active and emulsifying characteristics increase.
Cooking vinegar
The mayonnaise production line allows you to make the next component of the popular sauce. It is flavored vinegar. This ingredient avoids the undesirable specific pungent taste of the finished product. A flavored acetic acid analog is prepared by infusing it.
In this case, a variety of spices are used (allspice and black pepper, bay leaf, etc.). To implement this procedure, pre-prepared vinegar is poured into a special container. Shredded spices in a linen bag are placed in the liquid. Vinegar is heated to ninety degrees. After cooling, the liquid becomes flavored. Spices in pouches can be extracted.
Acetic and saline solution
Equipment for the production of mayonnaise includes units that prepare another component of the sauce beloved by all. It is acetic salt solution. A special container is used for this. It is served with saline, which dissolve with water.
Acetic acid enters the same container in the required volumes (using a vacuum pump).If there is no special salt solvent in the equipment set, then the acetic-salt solution is prepared in a container that is equipped with a stirrer.
Mustard Production
Cooked mayonnaise should not have an excessive bitter taste. That is why the mustard powder included in the recipe must first be placed in an enameled or stainless steel tank. The dry ingredient is diluted with water, the temperature of which should be at least eighty degrees. After a day, the liquid is drained, getting ready mustard.
List of necessary equipment
Mayonnaise production must be thought out in the smallest detail. Before you purchase equipment, you must determine the type of packaging. The most economical option is a line with packaging in plastic bags. Equipment for the production of mayonnaise should include:
- the capacity in which the vegetable oil is collected;
- an intermediate container where the oil is collected before mixing;
- a hydrodynamic machine, where the mixture is ground and subjected to heat treatment;
- a pump supplying the line with vegetable oil;
- an intermediate container in which the product is stored before packaging;
- a screw pump serving mayonnaise for packaging;
- a filling machine that places the product directly in containers.
As for the packaging equipment, it can be automatic or semi-automatic type. The last type of machines involves the work of an individual worker who installs each individual tank, seals it, and then removes it from the line.
The machine operates without human intervention. It is much more productive. However, it is worth considering that the cost of a machine is usually three to four times more expensive than a semi-automatic machine.
