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洗面皮机,简单实用,生产必备

发布:2018-12-17 11:24 作者:admin    

  洗面皮机切成宽条状,晶莹剔透,滑爽可口,可可炒汤可以混合,深受消费者喜爱。因此,切粉又称沙河粉,简称河粉。尤其是炸牛肉河粉和牛胸汤河粉,最畅销

  广州是茶馆和餐馆不可缺少的食物。在生产河粉、虾仁、叉烧等也可以添加,或卷成香肠粉。

  鲜沙河粉生产工艺:

  沙河粉的生产与挤压粉生产的区别在于沙河粉的生产不需要挤压,只需要大米。

  将切片蒸熟,然后切成矩形条。其生产的基本原理是含水量大于55%的大米淀粉颗粒乳液可以在高温下完全糊化。由于含水量高,路面厚度很薄。

  这热度很高。冷却后,大米淀粉部分裂成白色薄明胶。

  碾磨方法是把米粉磨细,洗面皮机除去杂质。米浆经洗涤、浸泡后,磨成17-20B米浆,经80-100目丝网筛分,滤出粗粒。然后泵送至垂直仪表。

  为了避免稻浆沉淀,在浆池上安装了叶片搅拌器。混合米浆均匀地涂布在纸浆带上,通过粉末层的厚度调节器与纸浆一起蒸入纸浆蒸煮器。

  将熟粉和蒸粉冷却并切成约5毫米宽的细条,即成品,湿润河粉(新鲜河粉)。河粉的生产一般以早籼米为主,成品河粉的某些品质不能满足消费者的需求。

  为了提高河粉鲜品质,应添加不同比例的小麦淀粉、玉米淀粉、马铃薯淀粉、香蕉芋头淀粉和马蹄粉。普通添加比例为5%玉米淀粉和2%马铃薯。

  马铃薯淀粉、2%香蕉芋头淀粉和1%马蹄粉的比例应通过综合比较各种价格来确定。不同淀粉的糊化特性不同,其结果是提高鲜沙河粉的质量。

  质量。玉米淀粉直链淀粉含量高,糊化后冷却过程容易老化,缩短老化时间,使淀粉糊刚性凝胶块,形成相对容易。

  颗粒大、结构疏松、糊化温度低、透明度高、不易老化,可有效防止断条;添加香蕉芋淀粉后,河粉的韧性提高,更具“嚼头”,同时由于透明度很高。

  添加马蹄粉可明显提高河粉的透明度,洗面皮机添加马蹄粉可改善河粉的咀嚼性。

  Cut into wide strips, crystal clear, smooth and delicious, stir-fried cocoa soup can be mixed, deeply loved by consumers. Therefore, cut powder is also called Shahe powder, short for river powder. Especially fried beef River meal and beef brisket soup River meal, the most marketable

  Guangzhou is an indispensable food for tea houses and restaurants. In the production of river meal, shrimp, fork-roast, etc. can also be added, or rolled into sausage powder.

  Production technology of fresh Sand River powder:

  The difference between the production of Shahe powder and the production of squeezed powder is that the production of Shahe powder does not need to be extruded, but only needs rice.

  Slices are steamed and then cut into rectangular strips. The basic principle of its production is that rice starch granule emulsion containing more than 55% moisture can be fully gelatinized at high temperature. Because of the high moisture content, the paving thickness is thin.

  This heat is high. After cooling, the rice starch is partially lobed into a thin white sheet of gelatin.

  The milling method is to grind the rice fine and remove the impurities. After washing and soaking, the rice pulp is milled into 17-20 B rice pulp, which is sifted through 80-100 mesh silk and filtered out the coarse grains. Then pumped to vertical meters.

  In order to avoid rice slurry precipitation, a vane agitator is installed on the slurry tank. Mixed rice pulp is evenly coated on the pulp belt and steamed with the pulp into the pulp steamer through the thickness regulator of the powder layer.

  The cooked and steamed powders are cooled and cut into slender strips about 5 mm wide, that is, the finished product, wet river powder (fresh River powder). The production of river flour is generally based on early indica rice, and some quality of the finished River flour can not meet the needs of consumers.

  In order to improve the quality of fresh river flour, different proportions of wheat starch, corn starch, potato starch, banana taro starch and horseshoe powder should be added. The proportion of common addition is 5% corn starch and 2% horse boll.

  The specific proportion of potato starch, 2% banana taro starch and 1% horseshoe powder should be determined by comprehensive comparison of various prices. The gelatinization properties of various starches are different, the result of which is to improve the quality of Xianshahe powder.

  Quality. The amylose content of corn starch is high, and it is easy to undergo aging during the cooling process after gelatinization, shorten the aging time, give the starch paste a rigid gel block, and it is relatively easy to form.

  Large grain, loose structure, low gelatinization temperature, high transparency, not easy to aging, can effectively prevent broken strips; after adding banana taro starch, the toughness of river flour is enhanced, more "chewing head", at the same time because of the transparency is very high.

  The transparency of river meal can be improved obviously by adding horseshoe powder, and the chewiness of river meal can be improved by adding horseshoe powder.

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