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Meat clove dumplings

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Meat cloves dumplings take you through the process of making frozen dumplings!

Source: http://minglankj.com Date: 2019-11-19

With the progress of the society, the food industry has become one of the more vibrant industries in the national economy. Dumplings are one of the northerners' favorite pasta. Step it!
With the progress of society, the food industry has become one of the more vigorous industries in the national economy. Dumpling is one of the northern people's favorite pasta. Today, the dumplings are made from meat and cloves. What are the steps of the Ji 'nan quick frozen dumpling wholesale dumplings?
I. Process steps of quick-frozen dumplings
I. technological steps of quick frozen dumplings
The consumption process of quick-frozen dumplings can be roughly divided into: noodles, forming, quick-freezing, and packaging.
The consumption process of quick-frozen dumplings can be roughly divided into: noodle, molding, quick-frozen, packaging several parts.
1) He noodles
1) face and face
Noodles is a process for making dumplings. The raw materials are flour, water, salt, alkali, starch, etc. The equipment is a noodle machine.
Noodle making is a process of making dumplings. The raw materials are flour, water, salt, alkali, starch, etc. the equipment is noodle making machine.
① Raw materials
Raw materials
Flour and water are the main raw materials of dumpling skin, and the role of salt, alkali and starch is mainly to improve the elasticity, taste, color and cooking resistance of dumpling skin. It is optional in dumpling skin, which is secondary. Ingredients, and flour quality directly affects the final quality of dumplings.
Flour and water are the main raw materials of dumpling skin, while salt, alkali and starch are mainly used to improve the elasticity, taste, color and boiling resistance of dumpling skin. They are not available in dumpling skin, and they are secondary raw materials , and the quality of flour directly affects the final quality of dumpling.
a. flour
A. flour
Quantity, and to ensure the quality and best-selling of other products.
Quantity, but also to ensure the quality of other products and best-selling.
b. water
B. water
Water is another necessary raw material in dumpling skin. The hardness of water directly affects the elasticity and ductility of dumpling skin. Therefore, most of the water used by industrial consumption dumplings needs to be treated to minimize impurities in the water and ensure water stability.
Water is another necessary raw material in dumpling skin. The hardness of water directly affects the elasticity and ductility of dumpling skin. Therefore, most of the water used in industrial consumption dumplings needs to be treated to minimize the impurities in water and ensure the stability of water.
Jinan Frozen Dumpling Wholesale
② Equipment
II. Equipment
The main equipment of the noodle is the noodle machine. The noodle machine is divided into three types: horizontal and noodle machine, double-acting and two-speed vertical and noodle machine, and vacuum and noodle machine.
The main equipment of blending machine is blending machine, which is divided into horizontal blending machine, double acting and double speed vertical blending machine and vacuum blending machine.
a. The horizontal noodle machine is the more commonly used noodle machine for making dumplings.
A. horizontal noodle making machine is more commonly used for making dumplings
b. Double-acting and two-speed vertical kneading machine is suitable for making soft dough.
B. double action and double speed vertical dough mixing machine suitable for soft dough manufacturing, dynamic
c. Vacuum kneading machine is a further technical improvement on the bottom of horizontal kneading machine.
C. vacuum and surface machine is a further technical improvement on the basis of horizontal and surface machine ,.
2) molding
2) molding
There are three types of equipment required in the forming process: dough pressing machine, leather making machine and forming machine.
There are three kinds of equipment needed in the forming process, which are press, leather making machine and forming machine.
①The main function of the dough pressing machine is to further complete the composition of gluten on the root of the dough and reach an orderly arrangement. At the same time, the dough is stopped from being vented by repeated rolling, the dough density is increased, the gas in the dough is reduced, and the dough is lubricated Degree, improve the transparency and refractive power of dumpling skin.
① the main function of the dough press is to further complete the composition of the gluten on the base of the dough and achieve the orderly arrangement. At the same time, after repeated rolling, the dough stops venting, improves the density of the dough, reduces the gas in the dough, increases the lubrication of the dough, and improves the transparency and refraction of the dumpling skin.
② The leather making machine is a kind of semi-automatic dumpling equipment developed by food machinery manufacturers to a certain stage when the quick-frozen dumplings have been developed. It has dealt with the problems of slow manual skinning speed, uneven thickness, and many pavements. The processing efficiency of the leather making machine is very high. One leather making machine can meet the needs of many workers, but the problem of the leather making machine is that there are too many leftovers, which can usually reach 35% to 45%. It is necessary to repeatedly use the leftovers. This will lead to the flour. Destruction of gluten, therefore, the quality requirements for flour are higher, and generally suitable for the use of high-grade dumplings.
② skin making machine is a kind of semi-automatic dumpling equipment developed by food machinery manufacturers when quick-frozen dumplings are developed to a certain stage. It deals with the problems such as slow speed of manual skin making, uneven thickness and many pavements in the past. The processing efficiency of leather making machine is very high, a leather making machine can meet the use of many workers, but the problem of leather making machine is that there are too many leftover materials, which can reach 35%-45% in general. It is necessary to repeatedly calender the leftover materials, which will lead to the destruction of flour gluten. Therefore, the quality requirements of flour are relatively high, which is suitable for the use of medium and high-grade dumplings.
③ The molding machine can be said to be a fully automatic dumpling machine that completely replaces handmade dumplings. All forming machines are used in conjunction with continuous calenders. After the dough pressing machine completes the exhaust of the dough and the gluten arrangement, the noodle belt will be cut to the appropriate width according to the length of the rollers of the continuous calender, and then After 4 to 5 passes of the continuous calender, it is pressed to the required thickness of the dumpling skin, and then made into dumplings by the forming machine. A simpler molding machine is a unilateral molding machine, which is a dumpling filling that is extruded onto a noodle belt through a pipe, and then cut into a semi-circular dumpling shape by the unilateral rolling of the molding machine. It is flat and requires manual improvement to further improve the shape of the dumplings. The consumption efficiency is relatively low. The benefit of this dumpling machine is that there are fewer leftovers in the dough, only about 5% to 10%. With the request for the uniformity of the shape of the dumplings, the functions of the molding machine have been perfected from time to time. Today, the commonly used molding machines have various functions of leather making, molding, and shaping. Efficiency and identity have been fully met, but this molding The bigger defect of the machine is that there are too many leftovers of the dough, which can reach 47% higher. After repeated calendering and molding, each dough is used up after the fourth and fifth molding processes are completed, and the repeated rolling is used for gluten. The quality damage is relatively large. In order to ensure the quality of dumplings, the quality of flour is very high.
③ the molding machine can be said to be a complete automatic dumpling machine instead of manual dumplings. All molding machines are used in cooperation with continuous calender. After finishing the exhaust of dough and the arrangement of gluten, the dough belt will be cut into appropriate width according to the length of roller of continuous calender, and then it will be pressed into the required thickness of dumpling skin after 4-5 passes of rolling by continuous calender, and then it will be formed into dumpling by forming mechanism. A simpler molding machine is a single-sided molding machine, that is, the dumpling filling is extruded onto the dough strip through the pipeline, and then it is cut into a semicircle shape through the single-sided rolling of the molding machine. The appearance of dumplings formed by this molding mechanism is relatively flat, and the shape of dumplings needs to be further improved by hand, and the consumption efficiency is relatively low. The benefit of this kind of dumpling machine is that there is less leftover material in the dough, about 5%-10%. With the request of dumpling shape unification, the function of the molding machine has been improved from time to time. Now the commonly used molding machine has all kinds of functions, such as leather making, molding and finalizing. The efficiency and homogenization have been fully met. But the bigger defect of this molding machine is that there are too many corner materials of the dough, which can reach 47% higher. After repeated rolling and molding, each layer of dough is about The fourth and fifth molding process is completed before all of them are used up. Repeated calendering is more destructive to the quality of gluten. In order to ensure the quality of dumplings, the quality of flour is highly requested.
3) Quick frozen
3) quick freezing
4) Packaging
4) packaging
After freezing, the frozen dumplings are weighed, and the packaging is stopped according to the standard weight request. Then, the frozen dumplings are placed in a freezer at minus 18 ° C to stop storage and enter the later sales stage.
After weighing the frozen dumplings, stop packaging according to the standard weight request, and then put them into a cold storage at-18 ℃ to stop storage and enter the later sales link.
The above are some introductions to the process of making quick-frozen dumplings by meat clove water dumplings. I hope they can help you. For more information, please click the official website http://minglankj.com
The above is some introduction to the process of making quick frozen dumplings by the meat dumplings, hoping to help you and want to know more. Please click on official website http://minglankj.com.
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