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水饺批发厂家是如何解决水饺皮气泡呢?

来源:http://www.dhlure.cn 日期:2020-03-18

  在使用了合适的速冻饺子粉后,仍然有气泡,在很大程度上,原因可以归结为过程,因此,在面粉品质良好的情况下,速冻饺子的起泡问题归纳为以下原因:
  After using the appropriate instant dumpling powder, there are still bubbles. To a large extent, the reason can be attributed to the process. Therefore, in the case of good flour quality, the foaming problem of the instant dumpling can be summarized as the following reasons:
  1. 压面不足:压面次数少,在工厂的操作室,因为面团量大,部分面粉厂在
  1. Insufficient dough pressing: few times of dough pressing, in the operation room of the factory, because of the large amount of dough, some flour mills
  生面团成型后,不是连续的滚压,而是将生面团分成小块,间隔较宽的滚压,只需要两到三次即可。压面筋的次数远远不够,面团放入饺子机后距离馅料的距离也很短,所以面筋没有完全压好,会产生大量的气泡。
  After the dough is formed, it is not rolled continuously, but divided into small pieces and rolled at wide intervals, only two or three times. The number of times to press the gluten is far from enough, and the distance between the dough and the filling is very short after it is put into the dumpling machine, so the gluten is not fully pressed, which will produce a lot of bubbles.
山东水饺批发加盟
  2. 水太多:当面粉中加入太多的水时,在速冻过程中面筋中会有更多的冰晶
  2. Too much water: when too much water is added to the flour, there will be more ice crystals in the gluten during the quick freezing process
  水饺的形成,使水饺皮的表面非常不均匀(类似于皱纹),也增加了气泡的产生。
  The formation of dumplings makes the surface of dumpling skin very uneven (similar to wrinkles), and also increases the generation of bubbles.
  3.由于需要使用面盖,在过度压面条机时,与面团混合的面盖数量也会增加
  3. Due to the need to use the cover, the number of covers mixed with the dough will also increase when over pressing the noodle machine
  容易形成。
  Easy to form.
  4. 唤醒时间:在工厂的生产过程中,根据生产线的安排,唤醒时间一般在30分钟以上
  4. Wake up time: in the production process of the factory, according to the arrangement of the production line, the wake-up time is generally more than 30 minutes
  是的,但不一定。
  Yes, but not necessarily.
  5. 冷冻环境的变化:速冻隧道的环境有时会影响饺子皮的质量,因此有必要进行调整
  5. Change of freezing environment: sometimes the environment of quick freezing tunnel will affect the quality of dumpling skin, so it is necessary to adjust
  需要专业技术人员。
  Professional and technical personnel are required.
  6. 水的ph值:微酸性水质比碱性水质更容易影响起泡。
  6. PH value of water: slightly acidic water quality is easier to affect foaming than alkaline water quality.
  以上就是山东水饺批发加盟对速冻水饺气泡的解决措施的详细介绍,想要了解更多请点击官网http://www.dhlure.cn
  The above is the detailed introduction of the solutions to the bubble of quick-frozen dumplings by Shandong dumpling wholesale alliance. To learn more, please click the official website http://www.dhlure.cn
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