Mayonnaise is a vinegary, yellow and light creamy sauce. Often used for sandwiches, hamburgers, mixed salads and fries, mayonnaise is famous all over the world. It is sweet and is made of egg yolk, oil and vinegar. Mayonnaise was invented in the 18th century and originated on the Spanish island of Menorca. Butter is a dairy product made from milk. It is yellow and salty, and melts when heated to a certain temperature. Although cow's milk is the most common source, butter can also come from the milk of other mammals, including sheep, goats, buffaloes and yaks. Butter can be used as an ingredient in certain dishes, to make sauces, pastries or to spread on bread.
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There are many kinds of DEEP-FRIED SNACKS in the world. The United States has the largest number of fast food restaurants in the world. You can find both sweet and savory snacks at the supermarket. Some of the most popular savory snacks include potato chips, chicken corn fritters, fried chicken, and French fries. As for the most popular fried sweet snacks, there are donuts, fried apple pie, and corn dogs. Frying is a form of cooking process that involves putting ingredients into a pan of oil. One of the common characteristics of fried snacks is that most snacks have a crispy coating on the outside and are soft on the inside. So when you take a bite of the snack, you can experience different textures at once. Nowadays, you can easily find snacks with different origins all over the world.
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Vacuum frying involves dehydrating and frying raw materials in a closed, vacuum environment. This type of frying makes it possible to preserve the original color of the raw materials and to produce a very pleasant sensation in the mouth. Traditional high temperature frying is between 160 and 185°C. If starchy foods are fried or cooked at high temperature (usually above 120°C), such as bread, sweet potato, taro, potato, etc., a large amount of "acrylamide" will be produced, which is a kind of chemical that has been shown to have adverse effects on humans in animal experiments. The frying carried out under vacuum allows a considerably reduced frying temperature of 90 to 110 ° C. In the vacuum state, the boiling point of water is lowered, and oil is used as a heat transfer fluid to allow the evaporation of the water content of the raw material in order to achieve the purpose of frying and dehydration, and to make the texture of food crispy.
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We are able to provide professional service of upstream processing equipment system design, piping installation and commissioning of beverage production equipment, such as: 1. Drinking water production turnkey line. 2. Drinking yogurt production turnkey line. 3. Carbonated soft drink production turnkey line. 4. Fresh milk production turnkey line. 5. Fresh soy milk production turnkey line. 6. Juice production turnkey line. 7. Coffee production turnkey line. 8. Tea drink production turnkey line. Design can be adapted to different kinds of beverage packaging: glass bottles, plastic bottles, cans...
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