The emergence of leisure food equipment for everyone to bring joy at the same time also brings you a delicious experience, then, how much do you know about the operation points of leisure food equipment soybean leisure food equipment? The following is a brief introduction, I hope to be able to help you.

      Leisure food equipment sorting selection of large full grain, golden color, remove debris class. Drying soybeans placed in a clean tray, in the oven at 50 ℃, keep 5 ~ 6 hours. Drying excess moisture to create conditions for milling. Grinding with a multifunctional grinder to dry soybeans crushed into soybean flour, while the rice and pepper ground into powder. Raw material proportioning will be bean flour, rice flour, tapioca starch and seasoning for different ingredients. Dough mixing and shapingPut the well-mixed ingredients into a clean container, add water (26%~38%) and stir continuously until a soft and hard dough is formed. Dough in the humidity must be uniform, no powder dough; will be adjusted to the dough made of cross-section side length of 2.5 ~ 3 cm square or 2.5 cm × 3 cm rectangle, the length of the prism, note that the noodles must be pressed and rolled, the air will be driven away until the cut surface without air holes.

      Leisure food equipment steaming (pre-gelatinization), cooling aging, slicing and shaping of the dough for steaming, so that it is fully pre-gelatinized; steaming quickly placed in the freezer after cooling aging; the noodles from the freezer, thawed at room temperature, slicing thickness of 2 mm or so. 2 mm thick slices in deep-frying can be quickly floated, crunchy texture, puffing degree is high; slices are too thin, the processing is more difficult, deep-frying is easy to caramelize; slices are too thick! The uniformity of deep-frying is poor, often outside the crisp and inside the hard center, the degree of expansion is also low. After pre-drying the fried puffed dry slices, prepare the fryer to add the appropriate amount of salad oil, frying when the oil reaches different temperatures, and record the frying time for comparison. Vacuum packaging with PETCPP composite film after packaging, vacuum encapsulation, can effectively prevent the product oil oxidation.