一、仿手工餃子機對面和餡有哪些要求

餃子機用(yong)來批量生產餃子，為了實現(xian)統一的生產標準，其對面和(he)餡(xian)料有一定的要求。

餃(jiao)(jiao)子(zi)(zi)(zi)機(ji)(ji)有兩(liang)種，一(yi)種是傳統灌(guan)(guan)腸式(shi)餃(jiao)(jiao)子(zi)(zi)(zi)機(ji)(ji)，另一(yi)種就是仿手(shou)(shou)工餃(jiao)(jiao)子(zi)(zi)(zi)機(ji)(ji)，兩(liang)種餃(jiao)(jiao)子(zi)(zi)(zi)機(ji)(ji)相比(bi)，灌(guan)(guan)腸式(shi)餃(jiao)(jiao)子(zi)(zi)(zi)機(ji)(ji)對面和餡的要(yao)(yao)求(qiu)(qiu)要(yao)(yao)更高一(yi)些(xie)，仿手(shou)(shou)工餃(jiao)(jiao)子(zi)(zi)(zi)機(ji)(ji)要(yao)(yao)求(qiu)(qiu)相對更低：

1、面粉含水比例

傳(chuan)統灌腸式餃子機(ji)使用的面(mian)粉和(he)水(shui)比例(li)(li)一(yi)(yi)般在40%左(zuo)右，也就是一(yi)(yi)斤面(mian)粉四兩水(shui)；仿手(shou)工餃子機(ji)的含水(shui)量(liang)在45％-50％左(zuo)右，此比例(li)(li)更接近(jin)手(shou)工。

2、餡料要求

主要是(shi)對餡(xian)料顆(ke)粒的(de)(de)要求，傳統(tong)灌腸式(shi)餃(jiao)子(zi)機(ji)對于餡(xian)料要求顆(ke)粒基本5mm以(yi)(yi)下，仿手工餃(jiao)子(zi)機(ji)可以(yi)(yi)制作一(yi)些餡(xian)料顆(ke)粒較大的(de)(de)餡(xian)料；另(ling)外(wai)，在餡(xian)料調(diao)節范圍方(fang)面， 仿手工餃(jiao)子(zi)機(ji)可以(yi)(yi)根據(ju)生產(chan)餃(jiao)子(zi)的(de)(de)大小確定(ding)餡(xian)的(de)(de)多少，通常肉餡(xian)的(de)(de)含(han)量大概在30%以(yi)(yi)上，菜(cai)的(de)(de)顆(ke)粒可放(fang)到0.6cm左右，要是(shi)韭菜(cai)類型的(de)(de)餡(xian)料其長度應盡可能保持(chi)在0.6cm，恰當加入水，視具體狀(zhuang)況而定(ding)。

該圖片由注冊用戶"荊湖酒徒"提供，版權聲明反饋

二、手工餃子機加面加餡注意事項

使用手工(gong)餃子機(ji)時(shi)，要注意面(mian)(mian)和餡(xian)(xian)料，面(mian)(mian)、餡(xian)(xian)好，包(bao)出(chu)(chu)來(lai)的(de)餃子才好吃，出(chu)(chu)了注意面(mian)(mian)粉比例和餡(xian)(xian)料大小外，在(zai)加(jia)面(mian)(mian)、加(jia)餡(xian)(xian)料時(shi)還(huan)要注意：

1、加面

手(shou)工餃子機加面(mian)時(shi)，不(bu)應用手(shou)按壓(ya)，且不(bu)要(yao)觸及(ji)螺旋(xuan)推進器(qi)及(ji)副輥，以防造成(cheng)事故；試面(mian)時(shi)，先開(kai)啟成(cheng)型開(kai)關(guan)，然后開(kai)啟供(gong)面(mian)開(kai)關(guan)，將揉好的面(mian)片放入(ru)壓(ya)輥制作出空心面(mian)桶，然后打開(kai)調節(jie)供(gong)面(mian)速(su)度，按要(yao)求(qiu)比(bi)例調好速(su)度。

2、加餡

開啟水餃機供(gong)餡(xian)(xian)(xian)(xian)(xian)開關(guan)，將(jiang)調(diao)好的(de)(de)餡(xian)(xian)(xian)(xian)(xian)投入料斗，讓(rang)(rang)餡(xian)(xian)(xian)(xian)(xian)從機(ji)頭內(nei)走出(chu)(chu)直至餡(xian)(xian)(xian)(xian)(xian)充滿面桶(tong)位置。調(diao)餡(xian)(xian)(xian)(xian)(xian)時應注(zhu)意：不(bu)(bu)要(yao)(yao)讓(rang)(rang)大(da)肉塊混入餡(xian)(xian)(xian)(xian)(xian)內(nei)，以免(mian)使機(ji)器損傷；餡(xian)(xian)(xian)(xian)(xian)要(yao)(yao)調(diao)勻(yun)，不(bu)(bu)要(yao)(yao)脫水(shui)，否則會(hui)影(ying)響(xiang)餡(xian)(xian)(xian)(xian)(xian)的(de)(de) 質(zhi)量；做(zuo)水(shui)餃餡(xian)(xian)(xian)(xian)(xian)要(yao)(yao)干一(yi)些，餡(xian)(xian)(xian)(xian)(xian)子中至少得含1/3以上的(de)(de)肉餡(xian)(xian)(xian)(xian)(xian)，如果(guo)素餡(xian)(xian)(xian)(xian)(xian)多一(yi)些，一(yi)定要(yao)(yao)把(ba)蔬(shu)菜中含的(de)(de)水(shui)分擠出(chu)(chu)來，再和(he)肉餡(xian)(xian)(xian)(xian)(xian)拌均勻(yun)。