5 food production technologies
Electric Over Blanket is similar to Electric Under Blanket, but a bit different.
Electric over blanket is used by covering human body to keep warm.
Normally electric over blanket is not recommended to be used during sleeping, as it might cause overheating, although it has the function of overheating protection.
Normally over blanket shuts off after 2 hours, for the sake of safety.
Below image as reference:
Electric Over Blanket Electric Over Blankets, Heating Cover Blanket, Heated Over Blanket, Electric Warming Blanket Ningbo JustLive Electrical Appliance Co., Ltd , https://www.makeheat.net
1. Transfer paste: the starch into a powder, mixed with cold water into starch milk, kilograms of starch per kilogram of water plus 3 kilograms ~ 4 kilograms (beans take the high limit of starch, potato starch to take the lower limit). Take alum with boiling water, filter out impurities, pour into starch milk and stir well. Plus alum can increase the elasticity of the skin and have antiseptic effect. Add 3 grams of alum per kilogram of dry starch.
2. Spinning: The milk of the starch is twisted into a vortex (that is, a special disc). After the starch is pushed open, the vortex is placed in boiling water, and the vortex is turned and rotated several times until the milk of starch is heated and matured, and the broth is crushed. Spinning is the key to making the peel, the amount of starch milk, and the speed of rotation of the spinner is directly related to the quality of the skin.
3. Cooling peeling: Take the rotor out of the cold water for a while, remove the pink skin from the rotor, lay it on a damp cloth, and pour it on the wet cloth. Control the moisture and dry it.
4. Drying: Spread the wet powdered skin on a bamboo mat to dry it. After a slight regain, the package can be bundled.
Second, jelly
1. Blending: Add 2 kg of warm water at 20°C and 5 g of alum per kilogram of legume starch, and mix thoroughly.
2. Method: Use boiling water 20kg ~ 22kg quickly; Into the good starch slurry, while stirring while stirring, so that the starch slurry melt evenly. Then pour it into the container, smooth the surface, cool it and open it with a knife.
Third, fried cakes
1. Raw material ratio: 700 grams of glutinous rice noodles, 400 grams of bean filling, 300 grams of glutinous rice flour (fermented dough), 100 grams of white sugar, and a proper amount of lye. 250 grams of fuel consumption.
2. Method: (1) Put the glutinous rice flour into the pot, add about 350 grams of warm water, pour the glutinous rice noodles, synthesize the glutinous rice dough, simmer slightly (fermentation), and add a small amount of lye to knead well. (2) Take 50 grams of dough into a round skin, pick bean filling on the round skin, rotate the round edge of the skin and use a spoon to press the filling, gradually enclose the filling, and then cover the face with a damp cloth. Press into a 1 cm thick round cake. (3) Put the soybean oil into the pan, heat it to 160°C, put it in the raw material, fry it to brown-red color, remove it and put it in the pan, and sprinkle the sugar into the fried cake.
Fourth, the oil
1. Raw material ratio: 5 kg of flour, 150 grams of alum, 200 grams of edible alkali, 100 grams of salt, about 3 kilograms of cold water, and about 1250 grams of fuel.
2. Method: (1) Break the alum, the alkali, and the salt into the pot, add cold water, pour the flour, mix the surface of the shuttle, and mix it with a handful of cold water to form a gluteny dough. Cover the tarpaulin. , set aside 30 minutes. (2) Turn both hands into fists and knead the surface evenly. Stack the dough on all four sides, cover with a tarpaulin, and let stand for 40 minutes. Hold the fists with both hands and knead the dough into soft, delicate and muscular dough. Cover it with tarpaulin for 2 to 3 hours. (3) Place the dough on the chopping board, heat the pan, cut the dough into 6cm wide strips, stretch it, grind it into 2cm thick strips with a mallet, and pound it into 25 grams of noodles. . The two noodles were stacked together and pulled into 36 cm lengths with fine chopsticks on both sides of the noodles. The hot oil pan (approx. 120° C.) was used, and the fried dough sticks were rolled with a chopstick to expand. Deep brownish red, with square lines on both sides of the line.
Five, spiced twist
1. Raw material ratio: 1 kg of flour, 20 grams of edible alkali, 10 grams of salt, a little spice powder, 20 grams of alum, 250 grams of actual fuel consumption.
2. Method: (1) Place the alum, alkali, and salt in a bowl filled with flour, and warm the water to about 500 g and knead the dough. (2) Knead the dough on the cutting board into 3cm thick strips. Scoop up from one end to the other, brush oil on top, pick up, cover with tarpaulin, and let stand for 30 minutes. Cut the strips into thin strips and mix them into 40 noodles. Hold the noodles into 12 cm long strips. Line them up, brush the oil, pick them up, cover with a tarpaulin, and let them stand for 30 minutes. (3) Take a small dose of the child into a 66 cm strip, the right hand to the cheek, the hands together, then the opposite direction on the enthusiasm, the strip is folded into 3, naturally twisted into a rope head, become 21 cm long There are 7 mashed peanuts. (4) Raise the temperature of the oil to 180°C, put the hemp peanut blank, and fry brown red. Excerpt from: "Rural New Technology" 2006.12
