Steps for Preparing Food Sauces Using Vacuum Homogenization Emulsifier
Raw Material Preparation
Preheat oil and aqueous phase ingredients (e.g., oil, water, egg yolk) to ~40°C to reduce viscosity and promote gas release.
Pre-mix oil-based (oil, starch, xanthan gum) and water-based (salt, vinegar, glucose) ingredients separately in dedicated tanks with high-speed agitation.
Emulsification Operation
Transfer the pre-mixed aqueous phase into the emulsification vessel via vacuum suction, and start wall-scraping stirring and homogenization.
Slowly introduce the oil phase into the emulsifier under vacuum while homogenizing at 2000-3000 RPM to minimize air incorporation.
Maintain vacuum conditions throughout homogenization to continuously remove entrapped bubbles.
Finalization & Discharge
Once the target texture is achieved, terminate vacuum and homogenization processes.
Discharge the finished sauce automatically through the emulsifier’s outlet.
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