一、仿手工餃子機對面和餡有哪些要求
餃子機用來批量生產(chan)餃子,為了實現統一的(de)生產(chan)標準,其對面(mian)和餡料有(you)一定的(de)要求。
餃(jiao)(jiao)子(zi)(zi)機(ji)有兩(liang)種,一(yi)(yi)種是(shi)(shi)傳統灌(guan)腸式餃(jiao)(jiao)子(zi)(zi)機(ji),另一(yi)(yi)種就是(shi)(shi)仿(fang)手(shou)(shou)工餃(jiao)(jiao)子(zi)(zi)機(ji),兩(liang)種餃(jiao)(jiao)子(zi)(zi)機(ji)相比,灌(guan)腸式餃(jiao)(jiao)子(zi)(zi)機(ji)對面和餡的要(yao)求要(yao)更高一(yi)(yi)些,仿(fang)手(shou)(shou)工餃(jiao)(jiao)子(zi)(zi)機(ji)要(yao)求相對更低:
1、面粉含水比例
傳統灌腸(chang)式餃子(zi)(zi)機使用的面粉和水比(bi)例(li)一般在(zai)40%左(zuo)右,也就是(shi)一斤面粉四(si)兩(liang)水;仿手工(gong)餃子(zi)(zi)機的含水量在(zai)45%-50%左(zuo)右,此比(bi)例(li)更接近手工(gong)。
2、餡料要求
主要(yao)是對餡(xian)(xian)(xian)料(liao)(liao)顆(ke)粒的(de)(de)(de)(de)(de)要(yao)求(qiu),傳統灌腸式餃(jiao)子機(ji)對于餡(xian)(xian)(xian)料(liao)(liao)要(yao)求(qiu)顆(ke)粒基本5mm以(yi)下,仿手工餃(jiao)子機(ji)可(ke)以(yi)制作(zuo)一些餡(xian)(xian)(xian)料(liao)(liao)顆(ke)粒較大(da)的(de)(de)(de)(de)(de)餡(xian)(xian)(xian)料(liao)(liao);另外(wai),在餡(xian)(xian)(xian)料(liao)(liao)調節(jie)范圍方面, 仿手工餃(jiao)子機(ji)可(ke)以(yi)根據生產餃(jiao)子的(de)(de)(de)(de)(de)大(da)小(xiao)確(que)定餡(xian)(xian)(xian)的(de)(de)(de)(de)(de)多少,通(tong)常肉餡(xian)(xian)(xian)的(de)(de)(de)(de)(de)含(han)量大(da)概在30%以(yi)上,菜的(de)(de)(de)(de)(de)顆(ke)粒可(ke)放到0.6cm左(zuo)右,要(yao)是韭菜類型的(de)(de)(de)(de)(de)餡(xian)(xian)(xian)料(liao)(liao)其長度應盡可(ke)能保持在0.6cm,恰(qia)當加(jia)入水,視具體(ti)狀況而定。
二、手工餃子機加面加餡注意事項
使用手(shou)工餃子(zi)機時,要注意(yi)面(mian)和(he)餡(xian)料,面(mian)、餡(xian)好,包出(chu)來的餃子(zi)才好吃,出(chu)了注意(yi)面(mian)粉(fen)比例和(he)餡(xian)料大小外,在加面(mian)、加餡(xian)料時還要注意(yi):
1、加面
手工餃子(zi)機加(jia)面(mian)時,不(bu)(bu)應用手按壓,且不(bu)(bu)要(yao)觸及螺旋推進器及副輥,以防造(zao)成事故;試面(mian)時,先開啟成型開關,然(ran)后(hou)開啟供(gong)面(mian)開關,將揉好的面(mian)片放入壓輥制作出空(kong)心面(mian)桶,然(ran)后(hou)打開調(diao)節供(gong)面(mian)速度,按要(yao)求比(bi)例(li)調(diao)好速度。
2、加餡
開啟水餃機供餡(xian)(xian)(xian)(xian)(xian)開關(guan),將調(diao)好(hao)的(de)餡(xian)(xian)(xian)(xian)(xian)投入料(liao)斗,讓餡(xian)(xian)(xian)(xian)(xian)從機頭內走出直至(zhi)(zhi)餡(xian)(xian)(xian)(xian)(xian)充滿面(mian)桶位置。調(diao)餡(xian)(xian)(xian)(xian)(xian)時應注意:不要(yao)(yao)(yao)讓大肉塊混(hun)入餡(xian)(xian)(xian)(xian)(xian)內,以免使(shi)機器損(sun)傷;餡(xian)(xian)(xian)(xian)(xian)要(yao)(yao)(yao)調(diao)勻,不要(yao)(yao)(yao)脫(tuo)水(shui),否則會影響餡(xian)(xian)(xian)(xian)(xian)的(de) 質量;做水(shui)餃(jiao)餡(xian)(xian)(xian)(xian)(xian)要(yao)(yao)(yao)干一(yi)些,餡(xian)(xian)(xian)(xian)(xian)子中至(zhi)(zhi)少得含1/3以上的(de)肉餡(xian)(xian)(xian)(xian)(xian),如果素餡(xian)(xian)(xian)(xian)(xian)多一(yi)些,一(yi)定要(yao)(yao)(yao)把蔬菜中含的(de)水(shui)分擠出來,再和(he)肉餡(xian)(xian)(xian)(xian)(xian)拌均勻。