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新2水饺带你了解速冻水饺制作过程!

来源: 日期:2019-11-19

随着社会的进步,食品工业曾经成为国民经济中开展更具生机的产业之一,饺子是北方人更喜欢的面食之一,如今就由新2水饺通知大家济南速冻水饺批发包饺子都有哪些步骤吧!
  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?
  一、速冻水饺的工艺步骤
  I. technological steps of quick frozen dumplings
  速冻水饺的消费流程大致可分为:和面,成型,速冻,包装几局部。
  The consumption process of quick-frozen dumplings can be roughly divided into: noodle, molding, quick-frozen, packaging several parts.
  1) 和面
  1) face and face
  和面是制造水饺的一道工序,原料有面粉、水、盐、碱、淀粉等,设备是和面机。
  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 原料
  Raw materials
  面粉和水是饺皮的主要原料,而盐、碱、淀粉所起的作用主要是改善饺皮的弹性、口感、色泽及耐煮性等成效,在饺皮中可有可无,属于次要原料,而面粉质量直接影响到水饺的更终质量。
  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. 面粉
  A. flour
  量,而且要保证其它产品的质量和畅销。
  Quantity, but also to ensure the quality of other products and best-selling.
  b. 水
  B. water
  水是饺皮中的另一必需原料,水的硬度直接影响到水饺皮的弹性和延展性,因而工业化消费水饺运用的水大都需求经过处置,尽量减少水中的杂质,保证水的稳定性。
  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.
济南速冻水饺批发
  ②设备
  II. Equipment
  和面主要设备是和面机,和面机分为卧式和面机、双动双速立式和面机和真空和面机三种。
  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. 卧式和面机是制造水饺更常用的和面机
  A. horizontal noodle making machine is more commonly used for making dumplings
  b. 双动双速立式和面机合适软面团的制造,动
  B. double action and double speed vertical dough mixing machine suitable for soft dough manufacturing, dynamic
  c. 真空和面机是在卧式和面机根底上的进一步技术完善,。
  C. vacuum and surface machine is a further technical improvement on the basis of horizontal and surface machine,.
  2) 成型
  2) molding
  成型过程中需求的设备主要有压面机、制皮机和成型机三种。
  There are three kinds of equipment needed in the forming process, which are press, leather making machine and forming machine.
  ①压面机的主要功用是在和面的根底上进一步完成面筋的构成并到达有序排列,同时经过重复压延对面团停止排气,进步面团的密度,减少面团中的气体,增加面团的润滑度,进步饺皮的透亮度和折光度。
  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制皮机是速冻水饺开展到一定阶段,食品机械厂家开发的一种半自动化水饺设备,它处理了以往手工制皮速度慢,薄厚不平均、铺面多等问题。制皮机的加工效率很高,一台制皮机能够满足很多工人的运用,但制皮机的问题是边角料太多,普通能够到达35%~45%,需求将边角料重复压延运用,这样会招致对面粉筋度的毁坏,因而,对面粉的质量请求比拟高,普通合适中高档水饺运用。
  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成型机能够说是完整替代手工水饺的全自动化水饺机。一切的成型机都是和连续压延机配合运用的,在压面机完成对面团的排气和面筋的排列后,面带就会依据连续压延机的压辊长度被切割成适宜的宽度,然后经过连续压延机4~5道的压延,压制成水饺皮需求的厚度,然后再经过成型机制成水饺。更简单的成型机是单边成型机,就是水饺馅料经过管道挤压到面带上,然后经过成型机的单边压延切割成半圆形的水饺外形,这样的成型机制成的水饺外观比拟扁,需求手工进一步完善水饺的外形,消费效率比拟低。这种水饺机的益处是面皮的边角料较少,大约只要5%~10%。随着水饺外形同一化的请求,成型机的功用得到了不时的完善,如今常用的成型机具备了制皮,成型,定型的各种功用,效率和同一化得到了全部的满足,但这种成型机的更大缺陷是面皮的边角料太多,更高可到达47%,需求经过重复压延和成型,每一道面皮大约在第四和第五次成型过程完毕后才干全部用完,重复压延对面筋的质量毁坏比拟大,为保证水饺的质量,对面粉的质量请求很高。
  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) 速冻
  3) quick freezing
  4) 包装
  4) packaging
  冻好的水饺经过称量,依照规范重量请求停止包装,然后放入零下18℃的冷库停止贮藏,进入更后的销售环节。
  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.
  以上便是由新2水水饺对制造速冻水饺过程的一些介绍,希望能够帮到你,想要了解更多请点击官网
  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 .
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