How do sesame balls taste delicious? Chatting under the sesame ball industrial production process

Everyone likes to eat sesame balls, but do you know the process of industrial production of sesame balls? Today, I will give you a chat about the industrial production process of sesame balls.

1. Equipment used:

Sugar machine, tiltable sandwich pot, electric frying pan, colloid mill, meat grinder, dough mixer, high-efficiency machine forming machine, double-screw quick-freezing tunnel, automatic sealing machine, automatic packaging machine, gold inspection machine

2, raw material processing

1), the production of orange porridge:

Pull the qualified oranges into the workshop, then put them into the chopping machine and slowly simmer for 3-5 times to make the orange petals smaller, then open them quickly and mix them into a shape of about 1mm. Pour the stranded orange particles into a colloid mill and grind them into a cake.

2, bean paste production

2.1 Boiled beans: Weigh according to the formula. After cleaning, pour the peeled peas into the sandwich pot, add the formula amount of water, boil the steam until the water boils, and then add the red beans after 20 minutes. The cooked beans require beans. The skin is spread out, and the hard core can be easily opened by hand, and a small amount of water exists in the pot.

2.2 Grinding beans: Add the formula amount of white sugar and flour into the pot and mix well with the cooked beans. Stir well and pour into the colloid mill for grinding. The scale of the colloid mill is adjusted to the finest and the circulating water is passed. . The ground is sand-like, with no obvious bean skin, and the handkerchief has no graininess.

2.3 After grinding, fry in electric wok: pour the soybean oil in the formula into the electric wok and heat until the temperature of the wok is 140-150 °C. Pour the bean paste and start frying and timing. During the frying process The stirrer should be stirred all the time, and the whole process of cooking is 50-60 minutes.

2.4 The fried bean paste is reddish brown and the tissue is delicate. Put the bean paste in a clean basket or tank truck for less than 3 days. Before using it again, make sure that the bean paste has no rancid smell and then thaw it to no hard core. The dry hard skin formed by the bean paste during storage can be concentrated in a chopper or chopped or ground with a meat grinder.

2.5 White sugar treatment: white sugar is ground again with a sugar grinder, in powder form.

3, dough processing (common paddle and noodle pot, speed 27-35 rev / min)

3.1 According to the actual capacity of the noodle pot, weigh the glutinous rice flour, white sugar powder, and pour it into the pot for 10-12 minutes. The dough is even, the surface is smooth, slightly touched, and it is required to live well. The face is used up within 70 minutes.

4, production

4.1 Use the high-efficiency machine to form the soup, add the stuffing bucket and the dough bucket to the bean paste and the noodles, adjust the weight of the dough and the bean paste to the specified weight. After the round machine is turned into a ball, it will fall into the round machine and be washed with water. In the basket of sesame seeds, the assistants flip the dough of the rounding machine back and forth several times, so that the dough is evenly covered with dehydrated white sesame seeds and then fished out (or use a sesame-spraying device to make the spheres covered with sesame seeds) and put them into a white tray. In the case of Pinto, it is not allowed to accumulate, and then put the sesame ball into the tray. (In the process of putting the semi-finished sesame sphere into the tray, you should not pay the extra sesame in the tray to avoid the shock. Sesame in the box)

4.2 When using the vibrating machine, put the tray of the sesame ball into the port of the vibrating machine, and pass it through the vibrating machine (the time of the rounding is not less than 10 seconds). The sesame ball of the round machine is round and the sphere is round. The shape is slightly elliptical, and the sesame sticks evenly, which will severely deform, crack and stick out the stuffing.

4.3 When the non-shocking machine is formed, it can be manually operated: the semi-finished sesame ball is put into the tray, and the top is then buckled on the tray, and the wrist is shaken up and down 8-12 to make the sesame further stick and the sphere is more round.

The shape of the sesame ball after molding is required to be round or slightly elliptical, uniform in size, smooth in surface and free from cracks, and the sesame is basically uniform (the area of ​​a single sphere not sesame does not exceed the size of a mung bean), no offset core Core phenomenon. .

5, quick freezing

The formed sesame ball should be frozen in the tunnel within 15 minutes. The temperature of the frozen tunnel should be below -30 °C to start the quick freezing, and ensure that the frozen tunnel is passed within 35 minutes. The product temperature is ≤-7 °C after quick freezing. , the package is completed within 20 minutes after the tunnel is requested.

6, packaging

6.1 Packaging process requirements:

The packaged product conforms to the packaging coil, packaging bag and packing box used. The name of the bag and the package is clear and accurate, the date is clear, the date is accurate, and the year, month, day and shift are printed uniformly on the front or side of the bag.

Unqualified products need to be picked out before packaging, and the weight of each bag of sesame balls must meet the requirements. The sealing should be strict and basically flat. It is not allowed to have bad corners and wrinkles. When packaging the packaging machine, under the premise of ensuring the quality and appearance of the packaging, the edge sealing is allowed to have ≤ 4 folding angles, and the folding width is ≤ 5mm. (If special circumstances, the sesame ball should be stored in the tunnel or in the cold storage).

7 Metal detection: metal detectors are turned on or changed specifications:

Before the sesame ball has passed the gold test, the gold test machine must be continuously tested three times with the test piece. If it can be detected every time, it can be used normally. The test piece is tested three times every 30-60 minutes during the production process, and each bag is required. Metal detectors must be passed. When metal is detected, the bag products are taken out of the bag and separated, the abnormal products are found, the metal is stripped, the metal source is sampled, and the relevant processes are promptly feedbackd to strengthen the control. If the film is not detected, it should be stopped and adjusted, and the product from the last time after the normal detection is isolated and the metal detector is re-routed. The specifications and test methods of the test strips are required by the quality center.

8. After the storage product is packed, it is required to be in storage for 30 minutes. The height of each pad should not exceed 7 layers (including 7 layers), and it should be quickly stored in a cold storage below -18 °C.

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