Imitation handmade vermicelli

NegotiableUpdate on 01/14

Model

Nature of the Manufacturer: Producers

Product Category

Place of Origin

Online Consult

Overview

The steam type vermicelli machine is versatile and can produce products such as vermicelli, vermicelli, vermicelli, Sichuan vermicelli, taro vermicelli, etc. This machine is the third generation product independently developed and produced by Gucheng Machinery Factory in Ruyang County. After 30 years of development, it is equipped with various finished product molds and dedicated machine heads, and can be operated by 2-3 people per machine. It has a high degree of automation, simple operation, and is easy to use. The cost is crystal clear, transparent, durable, and has a strong taste. It is a product of small producers. Currently, the 6FT double helix vermicelli machine is the most widely used machine for producing vermicelli and vermicelli in China, and it is also the most commonly used machine for producing Longkou vermicelli and sweet potato skin in China. The double helix vermicelli machine has good aging, transparency, color, and texture

Product Details

Fully automatic leak type noodle machinePrinciple:The production process is completed by the combined efforts of the bowl pushing machine, dough kneading machine, and hammer ladle machine. We produce 500KG per hour Taking the equipment as an example, first put the crushed vermicelli or starch into the thickening machine, and after making the thickening paste, put it into the double bar and noodle machine according to the ratio of 4-6 pounds of thickening paste per 100 pounds of starch (the amount of thickening paste is determined by the quality of starch). The dough synthesized by the noodle machine is beaten until it is not sticky to the hand. After lifting it to a self flowing degree, the automatic feeding device is turned on to feed the pushing bowl machine. The pushing bowl machine consists of two parts: mixing and pressing the dough, mainly to knead the air in the dough. The degree of dough exhaust can be adjusted. After the dough reaches the required standard, it automatically flows from the discharge port to the lifting and filling bowl machine and feeds it to the hammer bowl machine. After the hammer bowl machine is vibrated and pounded, the vermicelli is put into the pot. After entering boiling water, the vermicelli is matured and needs to float to the surface. Once it has a certain color, the rotor can be used to remove and cool the vermicelli. Then, the vermicelli can be hung on a rod:

　　Fully automatic leak type noodle machinecommon problem:

1. Fans have a dull color and poor sensory effects.

Reason: Due to production technology limitations, red sunflower starch contains a large amount of impurities, color shock, and phenolic compounds during the production process. The phenolic compounds in the starch are prone to oxidation and browning, resulting in a dull color of the vermicelli.

Solution: Refine the starch.

The traditional method of refining starch is to mix and stir the wool powder with water in a ratio of 1:3, add a suitable amount of Jia Zi starch coloring agent, let it stand for 20 minutes, then filter it through a 120 mesh nylon mesh screen. After 4-6 hours of precipitation, remove the upper layer of clean water and stir with water before settling. This method can achieve the purpose of decolorization and purification by three rounds. The disadvantage of this method is that it is time-consuming, labor-intensive, and the treatment effect is not obvious.

2. Difficulty in gaining multiple followers through fan sharing

Reason: The starch and pulp are too thin, and the cooling after powder production is not timely, as well as excessive thickening, can cause the vermicelli to stick together and make it difficult to separate the noodles.

The solution is to add water when kneading, and the amount of water and starch added should be appropriate. The total amount of water and starch added per 10 OMg of dry starch should not exceed 90 kx. Secondly, a numerical fan or a fan should be used to blow towards the powder outlet of the vermicelli machine to accelerate the cooling of the vermicelli. Additionally, non adhesive and non scrubbing processing equipment can also be used.

3. Fan made soup with mixed broth and broken strips (without muscle strength)

Reason: It is usually caused by the dough being too thin or the temperature being too low during gelatinization, but poor starch quality or excessive decolorization can damage the starch structure and also lead to gluten loss in the vermicelli.

Solution: Control the viscosity and consistency of starch paste during blending, and maintain a stable gelatinization temperature to ensure maturity. In addition, if you want to increase the muscle strength of the product, you can add 10% pea starch to the dry starch basket to enhance muscle strength.

4. The surface of the fans is beaded and not smooth

Reason: The temperature during gelatinization is too high, and the vermicelli shrinks unevenly when it cools quickly after leaving the machine, forming a tangled shape with large and small sections, which is not smooth. Excessive dryness and insufficient moisture in noodles exacerbate this phenomenon.

Solution: Reduce the temperature of the water flow in the interlayer of the fan machine and minimize the temperature difference before and after the fans leave the machine. The total moisture content of the dough should be between 45% and 50%.

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