Process flow of expanded sandwich food production line

Sandwich rice cracker production line is one of our company's main products. Over the years, our company has been accumulating experience, pioneering and innovative, quality is guaranteed, you can rest assured to buy. The following small series will introduce the production process of sandwich rice cracker production line . Process:
1. Select and remove impurities: Remove the foreign matter such as rice and corn from the stone machine with a stone machine.
2. Smashing and sieving: The rice and corn after the removal are pulverized through a 20 mesh sieve.
3. Mixing: Mix the rice flour and corn flour in proportion, and keep the moisture content of the mixed raw materials at 10%-14%.
4. Filling material: The cream has good stability and lubricity, and can make the product have better flavor. Therefore, it is ideal to use the cream as the sandwich carrier. The pure cream is heated and melted, then cooled to about 40 ° C, and the various stuffings of 60-mesh sieve are added in proportion, and the mixture is evenly mixed. To ensure the quality of the product, the cream should be added in an appropriate amount to ensure that the material is diluted evenly and has good Mobility. Cream should be pure cream, not mixed with water.
5. Grain puffing and stuffing: This is the key process of product production. The quality of material puffing directly affects the texture and taste after zui. The material passes through high temperature during extrusion, and the high pressure becomes a fluid gel state. The sandwich mold is uniformly and stably extruded to complete the puffing, and the filling material is extruded through the core machine, uniformly injected into the puffed pastry through the sandwich mold, and extruded together with the puffed material, and the material moisture is reduced to 9%-10% when extruded. .
6. Shaping: After the stuffing material is filled out from the die hole, it needs to be pulled to the shaping machine. After being pressed by two forming rolls, it is cut into a puffed food with a certain length and uniform thickness. When the material cools, the moisture drops to 6%-8%.
7. Baking: The purpose of baking is to improve the taste and shelf life of the product. By baking, some fillings can be cooked from raw to produce a quicker fragrance. After baking, the moisture content of the material is reduced to 2%-3%. .
8. Injection, seasoning: This process is carried out in the drum. The injection is to prevent the product from absorbing moisture, giving the product a certain stability and prolonging the shelf life. The seasoning is sprayed to improve the taste and flavor. With the rotation of the drum The material enters from one end and exits from the other. The injection is carried out when the material enters the drum. The oil is uniformly applied to the surface of the material by tumbling and stirring. When the material passes through the middle of the drum, the seasoning is added, and only the cloth is stirred, from the drum. Come out as a product. The product should have the same color and a pleasant white surface. The sprayed oil can be replaced with salad oil. The seasoning can be added as needed, such as curry, spicy, cream, etc.
9. Packing: The product is sealed with polyethylene plastic film by pillow packaging machine, which requires sealing and beautiful appearance. The sandwich rice cake equipment is worthy of your trust.

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