Shells crisp machine pasta machine clamshell phone with hemp food machine Xingtai County in Hebei Xinxing Machinery Factory

Shells crisp machine Main technical specifications a Taiwan when production: MST-60 type ........................ 60 kg / hr MST-30 type ........................ 30 kg / 2 hours, power: MST-60 type power 2.8-3 kW (three-phase) MST-30 type power 1.5-2.2 kW (single-phase) Third, the use of belt: MST-60 type (1041-1100B type) MST-30 type (1270-1300A type) Second, the shells crisp raw materials pre-treatment process ... stirring ... aging ... fried and packaged goods. 1, raw materials pre-treatment: sift the flour that good support complex, by a certain percentage. That good salt, alkali, and water (water temperature about 20 ℃), the salt, alkali drainage while stirring, stir until completely dissolved, pour in the flour. 2, the preparation of flour stirred ripening, when the mixing and machine operation, the indoor temperature is kept above 10 ℃. After stirring for 20 minutes (surface temperature 20-30 ℃) to doughy, so fully absorbing surface grain, (conditions available mixer mixing motor) after the formation of gluten network expansion, for 10 minutes, keeping the surface temperature of 20-30 ℃ and the machine . Note: In the mixing process, such as alkali, salt solution and stirring temperature is too low. Do not form the dough gluten network organizations, that there is no crisp shell. Conversely, if the alkali, salt and high temperature, stirring temperature is high, the aging gluten dough, dough premature aging, also occurs, therefore, it must be required to operate. 3, the stirring of the fabric into the clamshell phone, the fabric in the repeated rolling process, was made after the shells, into the pan, the machine is automated quantitative sub-blocks, and then placed in a mold pan frying process . 4, fried, cut quantitative shell, along with the mold plate into the hot oil (oil temperature is maintained at about 180 ℃), fry 1 minute after removing dry, packaging, warehousing. Description: The best oil (at a ratio of 1 to 1 mixing oil or vegetable oil and lard) with palm oil is not expected before oil pot highest temperature 200 ℃, after oil feed pot lowest 170 ℃. Usage: 1, with a special wrench to remove the nut of the screw rod, the barrel and the screw rod surface clean, then screw the rod into the inner sleeve, the drive rod is aligned with the key spiral "turn sets" and keyway After the clean-up tool is installed in the end (the tool rake face and noodles dry residue and other debris soaked after using vibration method to clean, can not clean up with a hard device) to choose the ideal tool mounted on the front face of the die (if installed blade and blade make If installed by flat surface modes knife, the knife shaft to make the rear end of the spiral projections put the tip of the rod-shaped oval slot), screw on the nut, and with a special wrench. No abnormal sound 2, connect the power, the start switch the machine idle for several minutes, it can be used. 3, processing fungus, shells per 100 kg of flour about 2 kg of salt is added and 20-30 kg of water (depending on the season flour humidity discretionary water ratio, ideal date until the finished product, with noodles machine flour Ban Cheng flocculent, After the first small amount of power sent to face fluff flour gradually put into the bucket, stand on head heat after all come out even when the mouth have come forward to work properly). 4, noodle, per 100 kilograms of flour to about about 30 kg of water and then with marinated noodles machine turned into a small amount of surface and sent to face fight, stand on head, fever, blade bore all come forward and shaped immediately after normal working . 5, after each use, remove the cap removal tool to clean the tool soak into the water, you can drive a car idling revolutions remaining dough will turn out. Then stop, with a special wrench in the helical rod slightly pry click, you can extract the screw, and clean sticky surface, the inner wall of the sleeve sticky surface clean, clean the surface of the nut residue, clean the front oval-shaped screw slots face pieces. Note: The day care is not clean, the remaining surface slag surface of the slag will be issued Dry mouth can clog come forward, you can not finished products, the use of overload Minister nut fracture even damage the transmission, motor. 6. Do not use oil lubrication. Once every three months to fill the gearbox oil (butter One kg). Crisp shell formulation and raw material requirements 1, raw materials Flour: standard powder (powder 80) is preferably a salt with flour: edible powder base: edible alkali: 2 drinking water, saline water ratio formula dietary fiber flour leavening agent the right amount of 1002 0.15 0.2 3 18-22, raw material requirements (1) the case of hard wheat flour, protein content (gluten) 24-27% of the winter wheat processing strong powder (powder), if the gluten content of more than 20% of flour, should be appropriate to add some edible glue, the amount of 100 kg of flour glue 1-1.5%, thus reinforcing ribs network. Edible gelatin: eating, edible gelatin 1 plus 4 parts water, soak for 24 hours, stir with hot water (temperature 35 ℃ --40 ℃), can be used. Nature (2) salt: at room temperature are generally crystals, soluble in water. (3) Performance of base: white opaque solid, soluble in water from the fluffy effect. (4) dietary fiber: the consumption of chemical stores. Formulation and production of a flavor, the flavor of the raw materials Ingredients: chicken, duck, fish, beef, pork and other animal meat powder or chili are a flavor, or loose instead of animal meat (grocery sale). 2, the ratio of proportion: Ingredients allspice and ginger foam sugar, salt and monosodium glutamate 1003 0.5 11 0.2