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| Fried rice snack food production process |
| Release time:2012/6/29 |
| A, the basic formula Level 1 method was 20 kg, potato starch 80 kg, seafood taste compound condiment ratio (%) : refined salt: 75, sugar powder 6, seafood powder 7, I + G 1, monosodium glutamate 4, maltodextrin 7. Second, the process flow Rice screening to smash sifting measurement noise mixture (plus starch) regulating the plasma viscosity powder blocking the steam cooling treatment slice shape blank expanded to take off the oil dry Fried flavoring packaging products Three, process points 1. Screening to complex, crushing sifted mingled in the raw material of rice to remove their clods, stones and weeds, after grooming operatives had 60 mesh fineness, set aside 2. Measuring mixing ratio according to the ingredients ingredients and mix. Mix well 3. The pulp mixed powder take 20% of the total, joined the slurry water is made. Mixed powder and the proportion of water to 1:1. 5 is advisable 4. Pour into mix slurry pasting will bring the sandwich in the pot, heat, stirring edge, prevent JiaoHu. To a transparent sticky paste paste, so far, the temperature in the 80-90 ℃ 5. The pasting the powder in the addition of join the rest of the mixed powder, in the powder machine made the dough 6. Blocking, steam will made the dough 2.5-3 cm diameter cylidrical or other shape, steam 30 minutes 7. The cooling treatment in 3-6 ℃, relative humidity 50%-60% of the conditions, 24-48 hours 8. Slice, dry section thickness of 1.0-1.5 mm, 40-50 ℃ in dry under 8, 10 hours, which becomes a blank 9. Fried puffing, take off oil by palm oil, the oil temperature is 180-190 ℃, take off oil by low speed centrifugal taking off oil, speed for 1500-3000 r/min, time is 2-3 min 10. The package composite bag filling nitrogen packaging, prevent the finished product of broken and moisture absorption |
To address:Xiying Industrial Park North Friendship Road ShiJiaZhuang City,HeBei
Phone: 400-800-2076
Fax: 0311-67907859
