Nutrition rice process line can finish mixing, extruding, shaping, core-filling, cutting, baking and flavoring in one-pass operation automatically. The features of this line incliding kinds of types, flexible collocation, extensive raw materials, various snacks and easy operation. Choose the right configuration to produce sandwich cake, sandwich roll, puffed rice crackers, wheat braised, casserole, nutritious breakfast, modified starch and other products, suitable for all kinds of food manufacturers.
High-quality products are the foundation of enterprise development. At the same time that we strictly control the quality, every component of the products is selected from domestic excellent enterprises. We can also use the specified brand components according to customer requirements. Only by continuously improving the quality of products and meeting the requirements of customers, companies have also developed. In order to understand the relevant knowledge better, we like to share the main features and performance of the puffed rice noodle production line, some details as follow:
1、High quality product: the product can be eat by boiling water for 4 minutes, no burnt soap, no breaking, and good taste.
2、Low energy consumption: only steam for 3 minutes before the silk is formed. After the silk is formed, continuous use low pressure steaming fans only about 10 minutes.
3、Efficient and automatic: 4 tons of instant rice noodles in 8 hours are only required for 14-16 operators (excluding packaging personnel).
4、Wide adaptability: At the same time, it is suitable for the production of instant sweet potato fans, ready-to-eat corn fans, ready-to-eat mung bean fans.
5、High yield: The automatic continuous transmission of each link of the production line, coupled with automatic quantitative cutting and automatic distribution into box drying, avoids the serious waste caused by “scattered, disorderly, broken, broken and falling” in the traditional process of production.
6、Health and environmental protection: Through the automatic feeding of pipes, tanks, buckets, belts, boxes, etc., the continuous automatic control of the whole production process from raw materials (rice or starch) to products (ie rice noodles) is realized, overcoming the existence of “resting” in the traditional processing technology. Aging “even “overnight aging” process leads to the phenomenon that the enzymes of the fans become rancid. Overcoming the enzymes rancidity phenomenon of “quiet aging” or even “overnight aging” in traditional processing techniques.
