This machine takes flour as raw material, and can process different shapes of spicy strips and preserves (zongzi) by changing the mold. Adding spices such as Chili oil, edible salt, monosodium glutamate and spices to the processed spicy strips can make the products full of color, flavor and flavor. Crispy fruit is crisp and sweet, suitable for all ages. Specification parameters of small-scale spicy strip machine and small-scale sugar crisp fruit machine: machine rotating beam 440-500 rpm, motor 4KW 380v 1400 rpm, The diameter of motor pulley is 90- 100 mm ... diesel engine: the pulley of F 195 12 horsepower diesel engine can match the output according to the limit speed of the machine: sub-machine type 50-80 kg/h belt model: B-type V belt (2 pieces) machine net weight: 19.5 kg plus packaging. There is no abnormal sound during trial operation, and the rotation direction facing the nose is clockwise. 3. Check whether the threaded connection of each part is fastened. Maintenance method: If it is used continuously for a long time, add high-temperature butter to the bearing in the machine every half month. If it is not used, the parts should be wiped clean with edible oil for preservation. Operation technology of small spicy strip machine and small sugar crisp fruit machine 1. Processing chili strips 1, putting the chili strip template (or chili strip template) into the head nut, then putting the vermicelli board in the 69th hole (the inner hole step faces the chili strip template) into the nut, and screwing the head nut on the discharging barrel and tightening it. 2. Mix 1 kg flour and 0.5 kg water evenly for later use (for startup). The normal proportion of spicy strips: 0.25-0.3 kg of water per kg of flour. 3. Start the machine and put the stirred spare flour into the hopper for repeated extrusion. When the temperature rises to 100- 130 degrees (when the flour becomes soft and puffy), flour is added in a normal proportion. At this time, the machine has been preheated and entered the normal working state. Feed continuously and evenly, and master the feeding speed. Spicy strips can come out slowly, when they are overcooked. 4. During the operation, use a hard wooden stick with a diameter greater than 5 cm to assist in feeding. (It is forbidden to feed with hands or metal objects) 2. Processing sugar crisp fruit (zongzi) 1, and the ratio of flour to sugar is 1: 0.4-0.6. Stir well without adding water. 2. Replace the spicy strip template with the crispy fruit template (other pieces are common spicy strips). 3. Mix 1 kg flour with 0.5 kg water for later use (for startup). 4. Start the machine and put the stirred spare flour into the hopper for repeated extrusion. When the temperature rises to 100- 130 degrees (when the flour becomes soft and puffy), add flour mixed with white sugar. At this time, the machine has been preheated and entered the normal working state. Feed continuously and evenly, and master the feeding speed. You can come out slowly, when it is overcooked. 5. During the operation, feed with a hard wooden stick with a diameter greater than 5cm. It is forbidden to use hands or metal objects to assist feeding. 3. After the product comes out normally, it can be cut and packaged according to the required length. 4. If the spicy strips or candied crisp fruits need to be colored, you can add an appropriate amount of food pigment when adding water or sugar to the flour. 5. At the end of processing, add a small amount of wet powder to the hopper (easy to disassemble and clean), turn off the power supply, remove the head nut, 69-hole powder outlet plate and template, soak them in water or bake them with fire, and then clean them up. There are two stirring blades in the spiral groove, and the holes in the stirring blades should be cleaned, otherwise it will cause blockage when used next time. 1. Flour: 100 kg. Water: 30 kg. Salt: 4 kg. Preservative (sodium benzoate): 3-5 kg. Edible pigment. 2, it is appropriate to mix into whiskers (divided into appropriate). 3. After processing and molding, the surface can be coated with spices such as Chili oil, edible salt, monosodium glutamate and edible spices. 4. Or put the semi-finished product into a container and steam it with bone and stir it thoroughly until it becomes soft. Add 2kg of allspice powder, star anise, prickly ash, chili oil, diced rice, minced meat (powder) and salt, and add15kg of edible oil (not less than12kg). 5. Packaging and bag sealing. The ratio of flour to sugar in the formula of sugar crisp fruit is1:0.4-0.6; Edible essence and baking powder improver can also be added. After the product is cut off, it can be packaged and sold directly. You can also spray oil (oil is heated to 180℃- 190℃, and then spray oil at 70℃), pour the slurry (corn maltose is heated to 130℃- 140℃, and then sprinkle with sugar and cooked sesame seeds.