The emergence of snack food equipment has brought joy to everyone and a delicious experience for everyone. So, how much do you know about the operation points of snack food equipment and soybean snack food equipment? The following editor will give you a brief introduction, I hope it can help you.
The sorting of snack food equipment selects those with large and full grains and golden color to remove debris. The dried soybeans are placed in a clean tray and kept in an oven at 50 ° C for 5 to 6 hours. Drying excess water creates conditions for milling. Milling uses a multi-functional grinder to grind the dried soybeans into soy flour, and at the same time grinds rice and pepper into powder. Raw material proportioning Soy flour, rice flour, tapioca starch and seasoning are mixed in different ingredients. Mix the dough and shape. Put the mixed ingredients into a clean container, add water (26% ~ 38%) and stir continuously until a soft and hard dough is formed. The humidity in the dough must be even, without powder dough; the prepared dough is made into a square with a cross-sectional side length of 2.5 to 3 cm or a rectangle with a length of 2.5 cm x 3 cm, and the length is moderately prismatic. Note that the noodles must be compact Rub it firmly and drive the air away until there are no air holes in the cut surface.
Snack food equipment cooking (pre-gelatinization), cooling and aging, slicing the dough after cooking to make it fully pre-gelatinized; after cooking, quickly placed in the freezer to cool and aging; remove the noodles from the freezer, thaw at room temperature, slice thickness Mm. 2 mm thick slices can rise quickly during frying, the texture is crisp, and the degree of puffiness is high; the slices are too thin, the processing is difficult, and they are easy to scorch when frying; the slices are too thick, and the uniformity is poor when frying It is often brittle on the outside and hard on the inside, and the degree of puffing is also low. After pre-drying the fried puffed dry slices, prepare the fryer to add the appropriate amount of salad oil, fry when the oil reaches different temperatures, and record the frying time for comparison. After vacuum packaging with PETCPP composite film, vacuum packaging can effectively prevent the oxidation of product grease.