The concept of salad dressing varies across cultures. In Western culture, vinaigrette, creamy dressing (often mayonnaise-based but may contain yogurt, sour cream or buttermilk) and cooked dressing, which resemble creamy dressings, but are usually thickened by adding egg yolks and gently heating.
It’s unforgettable to taste vegetable and fruit with salad dressing.
Normally the salad dressing is homogenize making, the homogeneity machine will well mix all the materials with high speed. This will create the milky, creamy, smooth and rich texture. During this process, the temperature of salad dressing will reach to 85℃, the salad dressing needs to be chilled quickly to prevent the flavor changing and rotten. As the high density of salad dressing, it takes around 2 days to chill to chill by fridge.
Rapid cooling machine can make the chilling time shorter, from 48 hours to 35 minutes with better quality. The bacteria number is lower after rapid cooling. Low bacteria number means the quality is stabilized.
No contamination = freshness preserved = food safety =stable quality = constantly income