Electric Peanut Slicing Machine Working Principle
This machine is equipped with a pneumatic feeding device and a slicing device. Firstly, the nuts are put into the feeding trough, and the pneumatic device presses the nuts into the cutter head and then cuts out the kernel flakes. The thickness of the slices can be arbitrarily adjusted according to the customer's specific requirements.
Almond Slicing Machine Advantages
1. Widely used, it can be used to process peanut kernels, almond slices, hazelnuts, and other nuts.
2. The high degree of automation, high efficiency, saving time and effort.
3. The body is made of stainless steel, rust-proof and hygienic. The nut slices made meet the hygiene standards.
4. The cutter is made of high-quality high-speed steel, which greatly prolongs the service life.
5. The sharp knife edge ensures that the surface of the peanut pieces is even and the edges are smooth.
6. Slice thickness can be adjusted between 0.3 ~ 2 mm.
Commercial Peanut Slicer Machine Application
The slicer is mainly used in the food industry. The nut slices produced by the slicer are mainly used as raw materials or ingredients of bread, cakes, biscuits, candy, crisp peanuts, ice cream, and desserts.
Thursday, November 28, 2019
Almond Slicer|Slicing Machine
Main Products Introduction:
1. Almond Shelling Machine Description:
This shelling equipment is suitable for the processing of almond, hazelnut, palm and so on. This machine has one or two times into the material, can complete the processing of almond shell, convenient and quick. The roller is rotated by a belt, and the noise is small, and the crankshaft and the connecting rod are driven behind to drive the sieve and so on. All contact bearing connection, long service life, convenient maintenance, high quality, and low price, etc. use.
Performance parameters: This machine adopts two layers of the roller, 2.2 KW motor, voltage 380V, efficient energy-saving machine.
2. Introduction of Almond Slicing Machine:
The stainless steel almond slice cutting machine is a new device for making kinds of nuts slices, such as peanut slices, almond slices, pistachio slices, cashew nut slices and so on. It is multi-functional, one machine for various nut slices products. This slicer is often used as the raw material or ingredient in the production of bread, cake, biscuits, candy, peanut brittle, ice cream, dessert, etc.
1. Almond Shelling Machine Description:
This shelling equipment is suitable for the processing of almond, hazelnut, palm and so on. This machine has one or two times into the material, can complete the processing of almond shell, convenient and quick. The roller is rotated by a belt, and the noise is small, and the crankshaft and the connecting rod are driven behind to drive the sieve and so on. All contact bearing connection, long service life, convenient maintenance, high quality, and low price, etc. use.
Performance parameters: This machine adopts two layers of the roller, 2.2 KW motor, voltage 380V, efficient energy-saving machine.
2. Introduction of Almond Slicing Machine:
The stainless steel almond slice cutting machine is a new device for making kinds of nuts slices, such as peanut slices, almond slices, pistachio slices, cashew nut slices and so on. It is multi-functional, one machine for various nut slices products. This slicer is often used as the raw material or ingredient in the production of bread, cake, biscuits, candy, peanut brittle, ice cream, dessert, etc.
Tuesday, November 26, 2019
How to use yogurt production line to make yogurt fruit fishing
Various fresh seasonal fruits: mango, grapes, dragon fruit, strawberry, papaya, kiwi ... Soaked in fragrant yogurt, there are many varieties, colors, and delicious taste, which will surely bring your heart and stomach Captured firmly!
yogurt making machine：https://taizyfoodmachines.com/yogurt-production-line/
We love to eat, and even more, we do n’t even miss the fruit. It is said that even the post-90s and post-00s have become the “health generation”. If you want to live a healthy life, you want to become a qualified “health party”. Eating fruits is king! However, eating ordinary fruits has long been out! Because now there is an upgraded version of the health king: fruit fishing! Various fishing! Pour the milk, coconut milk, and condensed milk into a large bowl and mix them in a certain proportion according to your taste. Prepare a portion of coconut milk base fruit fishing, taro round fruit fishing (taro round + fruit + sago + icing sugar + coconut milk + pure milk) The tooth feel of taro round Q matches the fresh fragrance of the fruit, which is refreshing and mellow. No one can resist this temptation.
Yogurt fruit fishing (yogurt + fruit) Yogurt fruit fishing is what we often call yogurt fruit salad. Because of the health and deliciousness, the method is simple, and many girls who are losing weight also enjoy it as a staple food. The yogurt of the Minghua Dessert Training Course is handmade. It does not take semi-finished products to reduce costs. You can make professional yogurt yourself, wash the fruits you usually eat, cut into pieces, and pour the yogurt bought in the supermarket into the fruit plate Can be eaten. The smooth and thick yogurt is accompanied by sweet fruits, which is delicious and beautiful.
With the Hong Kong-style version of the milk tea base in the course, the fruit is made with a unique flavor. The milk and tea flavors are between the tabletop and the Hong Kong style, but they are not as strong and exciting as Hong Kong milk!
In addition, to milk tea, the ingredients of fruit fishing are the focus! There are a variety of taro balls with different flavors slowly, and the taro balls are all handmade, each one is full and dense, with homemade sago. Q is smooth.
The taro round will be full and the sago will be full, and the Q will be smooth and smooth and the taro round will be full.
The small storefront, simple decoration, and ordinary signboards are always full of students in the time before meals after class. A variety of fruits are cut into small pieces and packed in different boxes. Various puddings, frozen jelly, taro, taro, purple potato, sago, and dried nuts and red beans and oatmeal come together for a variety of flavors. The yogurt milk coconut milk tea is really dazzling.
But don't worry at all. Take a bowl and a spoon, just rest assured! Put whatever you like, and you do n’t need to pay attention to the order when you pour milk or pour milk into the bowl first. When it returns to the bedroom after bumps all the way, the collision of fresh fruits and milk will only make people feel amazing.
When adding sago dew, it is populus Chinensis, when adding sage, it is burning sage, adding pearl or taro, it is milk tea, without milk, it is fresh fruit cutting. Adding it to everything is a bowl of chowder, you can have it as you wish.
step 1
Prepare 13 longans, 1 dragon fruit, 1 big mango, 2 peaches, 1 Sydney, and a cup of yogurt;
Step 2
150g yogurt for future use;
Step 3
Pitaya, cut into pieces, spare;
Step 4
Big mango, peach, Sydney, sliced, longan peeled, pitted, spare;
Step 5
Put longan, dragon fruit, mango, peach, and Sydney in the box, then pour in yogurt, stir well, cover, and freeze in the refrigerator for 30 minutes before taking out.
After returning to the bedroom, you can add snacks such as chocolate and Oreo to your favorite to make it into a favorite dessert. If you are too lazy to chew, you can even take the juicer out and pour it into a thick juice to drink.
The key is! With so many fruits and milk, you can meet the various needs of fruits, milk tea, and full-bodied yogurt fruit fishing at once, it is actually! Weigh by the pound! A full bowl is no more than a dozen dollars, but it can simultaneously satisfy your multiple wishes of healthy pairing, healthy freshness, and full meal replacement. It is simply a must-have in your bedroom and class!
yogurt making machine：https://taizyfoodmachines.com/yogurt-production-line/
We love to eat, and even more, we do n’t even miss the fruit. It is said that even the post-90s and post-00s have become the “health generation”. If you want to live a healthy life, you want to become a qualified “health party”. Eating fruits is king! However, eating ordinary fruits has long been out! Because now there is an upgraded version of the health king: fruit fishing! Various fishing! Pour the milk, coconut milk, and condensed milk into a large bowl and mix them in a certain proportion according to your taste. Prepare a portion of coconut milk base fruit fishing, taro round fruit fishing (taro round + fruit + sago + icing sugar + coconut milk + pure milk) The tooth feel of taro round Q matches the fresh fragrance of the fruit, which is refreshing and mellow. No one can resist this temptation.
Yogurt fruit fishing (yogurt + fruit) Yogurt fruit fishing is what we often call yogurt fruit salad. Because of the health and deliciousness, the method is simple, and many girls who are losing weight also enjoy it as a staple food. The yogurt of the Minghua Dessert Training Course is handmade. It does not take semi-finished products to reduce costs. You can make professional yogurt yourself, wash the fruits you usually eat, cut into pieces, and pour the yogurt bought in the supermarket into the fruit plate Can be eaten. The smooth and thick yogurt is accompanied by sweet fruits, which is delicious and beautiful.
With the Hong Kong-style version of the milk tea base in the course, the fruit is made with a unique flavor. The milk and tea flavors are between the tabletop and the Hong Kong style, but they are not as strong and exciting as Hong Kong milk!
In addition, to milk tea, the ingredients of fruit fishing are the focus! There are a variety of taro balls with different flavors slowly, and the taro balls are all handmade, each one is full and dense, with homemade sago. Q is smooth.
The taro round will be full and the sago will be full, and the Q will be smooth and smooth and the taro round will be full.
The small storefront, simple decoration, and ordinary signboards are always full of students in the time before meals after class. A variety of fruits are cut into small pieces and packed in different boxes. Various puddings, frozen jelly, taro, taro, purple potato, sago, and dried nuts and red beans and oatmeal come together for a variety of flavors. The yogurt milk coconut milk tea is really dazzling.
But don't worry at all. Take a bowl and a spoon, just rest assured! Put whatever you like, and you do n’t need to pay attention to the order when you pour milk or pour milk into the bowl first. When it returns to the bedroom after bumps all the way, the collision of fresh fruits and milk will only make people feel amazing.
When adding sago dew, it is populus Chinensis, when adding sage, it is burning sage, adding pearl or taro, it is milk tea, without milk, it is fresh fruit cutting. Adding it to everything is a bowl of chowder, you can have it as you wish.
step 1
Prepare 13 longans, 1 dragon fruit, 1 big mango, 2 peaches, 1 Sydney, and a cup of yogurt;
Step 2
150g yogurt for future use;
Step 3
Pitaya, cut into pieces, spare;
Step 4
Big mango, peach, Sydney, sliced, longan peeled, pitted, spare;
Step 5
Put longan, dragon fruit, mango, peach, and Sydney in the box, then pour in yogurt, stir well, cover, and freeze in the refrigerator for 30 minutes before taking out.
After returning to the bedroom, you can add snacks such as chocolate and Oreo to your favorite to make it into a favorite dessert. If you are too lazy to chew, you can even take the juicer out and pour it into a thick juice to drink.
The key is! With so many fruits and milk, you can meet the various needs of fruits, milk tea, and full-bodied yogurt fruit fishing at once, it is actually! Weigh by the pound! A full bowl is no more than a dozen dollars, but it can simultaneously satisfy your multiple wishes of healthy pairing, healthy freshness, and full meal replacement. It is simply a must-have in your bedroom and class!
Solid yogurt production line and process
Yogurt is a milk product that uses fresh milk as a raw material. After pasteurization, it adds beneficial bacteria and fermentation agents to the milk. After fermentation, it is cooled and filled. At present, the yogurt products on the market are mostly coagulated, agitated and added with fruit juice jams and other accessories. Yogurt not only retains all the advantages of milk but also enhances and avoids disadvantages in some aspects after processing, making it more suitable for human nutrition and health products.
The yogurt market has huge potential. At present, the domestic dairy market is dominated by pure milk and milk powder, and yogurt accounts for only about 15% of the total dairy market share. In mature foreign dairy markets, the proportion of yogurt generally reaches about 40%. Judging from the data comparison alone, the domestic yogurt market has huge potential, and there is still about two times the upside.
1． Quality requirements for fresh milk
(1) Solid content: The total dry matter content of fresh milk must not be lower than 11.5%, and the non-fat dry matter must not be lower than 8.5%, otherwise it will affect the protein curdling effect.
(2) Detection of residual antibiotics in fresh milk: The contamination of antibiotics will restrict the growth of lactic acid bacteria, so fresh milk contaminated with antibiotics must not be used as raw materials.
(3) White blood cell detection: White blood cell content often affects the quality of fresh milk.
(4) Miscellaneous bacteria detection: molds, yeasts, Bacillus, E. coli and other miscellaneous bacteria will affect the quality of fresh milk raw materials.
2． Processing of raw milk
(1) Purification of milk: Use a specially designed centrifuge to remove white blood cells and other foreign matter visible to the naked eye.
(2) Standardization of fat content: Use a separator to degrease the milk, and add a small amount of cream to prepare it, such as normalizing the fat content.
(3) ingredients
① Milk powder: Add 1% to 3% milk powder to adjust the non-fat dry matter.
② Sucrose addition: 4% to 8% sucrose is added to adjust the taste of yogurt.
③ Homogenization: Heat the prepared milk to 60 °, and homogenize with a homogenizer at a pressure of 8-10Mpa. ④ Sterilization: pasteurization method at high temperature, keep sterilization at 90 ～ 95 ℃ for 5min.
3． Inoculation
The working starter is added to the sterilized raw milk at 43 to 45 ° C, the general amount is 2% to 3%, and the working starter is Streptococcus thermophilus and Lactobacillus bulgaricus, the ratio is 1: 1 or 2: 1. 4． Repacking: Yogurt cannot be subjected to mechanical vibration after fermentation, so it must be repacked before fermentation.
4． Fermentation
The packed milk is fermented in a fermentation rack, and the temperature is maintained at 40-43 ° C. Fermentation usually takes 3 to 6 hours.
5. cool down
After the fermentation is completed, it is quickly cooled to about 10 ° C with cold air to prevent excessive fermentation and excessive acidity from affecting the taste.
7. Refrigerated and post-cooked The cooled yogurt is stored in a refrigerated room at -1 to 0 ° C.
The yogurt market has huge potential. At present, the domestic dairy market is dominated by pure milk and milk powder, and yogurt accounts for only about 15% of the total dairy market share. In mature foreign dairy markets, the proportion of yogurt generally reaches about 40%. Judging from the data comparison alone, the domestic yogurt market has huge potential, and there is still about two times the upside.
1． Quality requirements for fresh milk
(1) Solid content: The total dry matter content of fresh milk must not be lower than 11.5%, and the non-fat dry matter must not be lower than 8.5%, otherwise it will affect the protein curdling effect.
(2) Detection of residual antibiotics in fresh milk: The contamination of antibiotics will restrict the growth of lactic acid bacteria, so fresh milk contaminated with antibiotics must not be used as raw materials.
(3) White blood cell detection: White blood cell content often affects the quality of fresh milk.
(4) Miscellaneous bacteria detection: molds, yeasts, Bacillus, E. coli and other miscellaneous bacteria will affect the quality of fresh milk raw materials.
2． Processing of raw milk
(1) Purification of milk: Use a specially designed centrifuge to remove white blood cells and other foreign matter visible to the naked eye.
(2) Standardization of fat content: Use a separator to degrease the milk, and add a small amount of cream to prepare it, such as normalizing the fat content.
(3) ingredients
① Milk powder: Add 1% to 3% milk powder to adjust the non-fat dry matter.
② Sucrose addition: 4% to 8% sucrose is added to adjust the taste of yogurt.
③ Homogenization: Heat the prepared milk to 60 °, and homogenize with a homogenizer at a pressure of 8-10Mpa. ④ Sterilization: pasteurization method at high temperature, keep sterilization at 90 ～ 95 ℃ for 5min.
3． Inoculation
The working starter is added to the sterilized raw milk at 43 to 45 ° C, the general amount is 2% to 3%, and the working starter is Streptococcus thermophilus and Lactobacillus bulgaricus, the ratio is 1: 1 or 2: 1. 4． Repacking: Yogurt cannot be subjected to mechanical vibration after fermentation, so it must be repacked before fermentation.
4． Fermentation
The packed milk is fermented in a fermentation rack, and the temperature is maintained at 40-43 ° C. Fermentation usually takes 3 to 6 hours.
5. cool down
After the fermentation is completed, it is quickly cooled to about 10 ° C with cold air to prevent excessive fermentation and excessive acidity from affecting the taste.
7. Refrigerated and post-cooked The cooled yogurt is stored in a refrigerated room at -1 to 0 ° C.
Subscribe to:
Comments (Atom)
-
Dry ice cleaning technology generally uses dry ice-making machines (dry ice makers, ice makers, dry ice granulators, dry ice granulators, d...
-
use The QP-500 multi-purpose onion cutting machine produced by our factory has two feeding forms: the pusher type is suitable for sli...
-
1. The application range of onion cutting machine Rhizome vegetables, leafy vegetables, fruits, Chinese medicine, etc., are suitable for...