One, processing chorizo
1, the chorizo template (or chorizo template) into the head nut, and then 69 holes in the powder plate (the hole has a step side toward the chorizo template) into the nut, the head nut screwed on the discharge cylinder, tighten.
2, with a pound of flour to 0.5 pounds of water to mix well and standby (just start when used) spicy strips normal ratios: each pound of flour to 0.25-0.3 pounds of water.? Spicy strips recipe: salt: 4 pounds, preservatives (lactic acid streptococcus lactis) a small amount of moisturizer 3-5 pounds, soak more than 1-2 pounds of source, tendon source H0.5-0.8 pounds, caramel or carotene appropriate amount, 100 pounds of flour, 30 pounds of water. First, dry mix the flour with Tendon Source H evenly. Then mix the rest of the above ingredients into the water in turn, and finally add the flour, mixing into the floc-like appropriate (dispersion is appropriate).
3, start the machine, will mix the spare flour to put the hopper, repeated extrusion, to be the temperature rose to 100-130 degrees (powder softened and discolored into a puffed shape), and then put into the normal proportion of flour, this time the machine has warmed up to enter the normal state of work, to continuously and uniformly feeding, mastering the speed of the material, chili out of the uncooked can be slower, overcooked when you can be faster.
4, the operation process with a diameter greater than 5 centimeters of hardwood stick to assist feeding. (Strictly prohibit the use of hands or metal objects to assist feeding)
5, cut off after the molding process, can be mixed into the chili oil, salt, monosodium glutamate, food spices (beef flavor, five flavors, spicy flavor, spicy flavor, etc.) and other condiments. Or semi-finished products into the container with bone broth mixed through the softening, add five-spice powder, large, cumin, pepper, chili oil, ding wu, meat buckle (powdered), salt **** 2 pounds, into the cooking oil 15 pounds (not less than 12 pounds).
6, packaging, sealing bags.
Two, processing sugar crispy fruit (dumplings)
1, 100 pounds of flour, sugar or dextrose 40-60 pounds, Shuxin Crisp 0.5-0.8 pounds, vanillin or ethyl malt phenol 5-10 grams (pre-dissolved with a little hot water), cocoa powder 0.5-1 pounds (or do not add), mix all the ingredients well, do not add water.
2, the spicy bar template can be replaced with sugar crisp fruit template (other other another piece with the spicy bar common).
3, with a pound of flour to 0.5 pounds of water and mix well as a spare flour (just opened when used).
4, start the machine, will stir the spare flour to put the hopper, repeated extrusion, to be the temperature rises to 100-130 degrees (powder softened and discolored into a puffed shape), and into the flour and sugar stirred flour, this time the machine has been warmed up into a normal working condition, to continuous and even feeding, mastering the speed of the material out of the undercooked can be slower, overcooked can be faster.
5, the operation of the process with a diameter greater than 5 centimeters of hardwood stick to assist feeding. (Strictly prohibit the use of hands or metal objects to assist feeding).
6, the product out of the normal, according to the required length of cutting and packaging. Can also spray oil (oil heating?180 ℃ -190 ℃, cooling to 70 ℃ spray oil), pouring paste (corn caramel heating to 130 ℃ -140 ℃? , cooling to 80 ℃) and then sprinkle sugar, cooked sesame, etc.?
7, the end of processing, add a small amount of wet powder in the hopper (easy to dismantle the machine and clean up), turn off the power, remove the head nut, 69 holes out of the powder plate, template, put in water to soak soft or bake with fire, and then clean up. There are 2 mixing tablets in the screw slot, the holes on the mixing tablets should be cleared, otherwise it will cause blockage when used next time.