Store the bought whipped cream under appropriate conditions. The unopened cream can be stored for a long time at low temperature, and it can be stored for about half a month below 10 degree. Uneven cream cannot be thawed and frozen repeatedly during storage. Otherwise, it will affect the quality of the cream. )

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Remove the whipped cream after thawing completely. The temperature before whipped cream is higher than 10℃ or lower than 7℃, which will affect the stability and whipping size of cream.

four

Pour the cream into the mixing tank and optionally add some lemon. The capacity is 10%-25% of the mixing tank.

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Stir by hand or blender. If a blender is used, hit at medium or high speed (160-260 rpm).

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Cream can be used, and cream should be kept in the refrigerator.

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Matters needing attention

There are many kinds of cream: whipped cream, also known as whipped cream, is a kind of high-concentration cream that separates fat from fresh milk and is liquid. Cream can also be divided into animal cream and vegetable cream. Animal cream is obtained by separating fat from milk. Vegetable cream is made of vegetable oil such as soybean, water, salt and milk powder. There are many derivatives of cream. Butter: Butter is made of butter. Butter is obtained by further stirring butter with a centrifuge. There is still some water in butter, which is lactose-free, which is rarely found in protein. The lactic acid content of sour cream is about 0.5% by bacterial fermentation.

The fat content of cream is 20 ~ 25 times higher than that of milk, while other ingredients such as skimmed milk solids (protein, lactose) and moisture are greatly reduced, so it is a condiment with high vitamin A and vitamin D content.

Generally everyone can eat it. Cream is more suitable for people and children who lack vitamin A; Patients with coronary heart disease, hypertension, diabetes and arteriosclerosis should not eat it; Pregnant women and obese people try to eat less or not.