Is there a dry pulp rice noodle production line with a capacity of 8 tons?

The dry pulp rice noodle production line with a production capacity of 8 tons, the rice noodle production line with such a large production capacity, it is estimated that a large factory has this strength.

In order to reach eight tons of dry pulp rice noodle production, there should be no such thing, this should be a lot of things, and the price of this school is also very high, this should still be difficult to get.

The production line of dry sauce rice noodles with a capacity of 8 tons is a bit too much, it is not there, and it is possible to have less, which is impossible to achieve.

Is there a production line for dry-pulp rice noodles with a capacity of eight tons? There must be one, up to eight tons of dry pulp rice noodles, I think Yunnan must have it.

This production line with a capacity of 8 tons, the CHQ800 series is still good. 800kg/h

The production capacity reaches eight, and you know the dry pepper rice noodle production line, you have to go into the manufacturers of those rice noodles to check the library and consult.

In order to reach eight tons of dry pulp rice noodle production line should be there, you can go directly. Where to buy.

Is there a production line for dried ginger rice noodles that can reach 8 tons? I don't know.

The production line of dry pulp rice noodles with 8 tons of cleaning is currently only available in Guangdong Province.

Is there a production line for dry-pulp rice noodles with a capacity of eight tons? There is currently no production line for dry-pulp rice noodles that can reach eight tons.

If you want a police rice noodle production line with a production capacity of eight tons, there is one, and there is one in Shandong.

There are many of these small devices, and you can find the purchase information on Alibaba.

Is there a dry sauce rice noodle production line with a production capacity of 8 tons? There should be this, but there are few special ones.

Have you ever heard of Chen Huiqiu's equipment for making this kind of rice noodles? Still good, 800 kg per hour.

No, at least sour pulp dry pulp is the division of Yunnan.

Guandu rice noodles are made of high-quality rice, which is processed by soaking rice, grinding, fermenting, filtering, steaming, extrusion, and boiling. Rice noodles are slender, white, flexible, and can be eaten in a variety of ways. By the traditional process, after fermentation and grinding made of sour pulp rice noodles, its production cycle is long, but the taste is smooth and delicate, the muscles and bones are good, there is the fragrance of rice, the food is sweet, can be cold, fried or cooked, it is the must food for the vast majority of people in Kunming for breakfast.

Dry pulp rice noodles are rice ground into flour and directly put into the machine to squeeze, and the rice milk is gelatinized and shaped by heat energy.

First of all, it is corrected that the sour pulp is not a double pulp. The sour rice noodles are soft and sloppy, but the muscles and bones are not good. There are also people with excessive stomach acid who are not easy to eat.

The dry pulp rice noodles are elastic and have good muscles and bones, but it is not easy to taste, especially when cooking rice noodles in a small pot, you need to cook them for a while.

I'm Kunming, so I like both.

Eat dry pulp rice noodles when you eat bridge rice noodles; Eat sour rice noodles when eating rice noodles in small pots or cans.

I don't know if you like this?

Of course it is a coarse delicious pull

Hoho loves rice noodles the most!!

The thin rice noodles in the supermarket are unpalatable, sticky to the teeth, not delicious, and the taste is not good.

Rice noodles are an ancient food, and in the ancient cooking book "Food", rice noodles are recorded as "can". The "Food Times" is the "Food Times" recorded in the "Book of Sui", which was scattered in the Southern Song Dynasty. "Zong" originally meant polished rice, and by extension, "refined meal".

Qi Min wants to make the production of "can" in the operation, first take the glutinous rice and grind it into powder, add honey and water, adjust it to a moderate thickness, pour it into the bamboo spoon drilled at the bottom, and the powder slurry flows out as a fine line, and then enter the pot and cook it with anointing oil, which is rice noodles. Polished rice is ground into fine powder, and refined food is made into fine powder, because the honorific rice noodles are called "can". And because it flows out and cooks, it is chaotic like thread hemp, entangled and entangled, also known as "chaotic accumulation".

In the Song Dynasty, rice noodles were also known as "rice cables", which could be dried, white and bright, as thin as silk threads, and could be gifted to others. Chen Zao's "Jianghu Changweng Poems and Hotel Three Suitables" said: "The powder is a wisp and a wisp, a wisp of a hundred feet."

Evenly fine cocoon and spit out, clean and moist goose fat. Wu Nong's method is different, and Chu can lean on the wall. This jade food, take my vegetable sausage.

The seven tendons are empty at every turn, and they are still smooth and sweet. From time to time, there is Xu Nanqing's "Zhao Rice" poem "Rice Cable Silk as a Nest", which shows that the dried rice noodles at that time were in the shape of a bird's nest, which is the same as the dry rice noodles made in Kunming today.

During the Ming and Qing dynasties, rice noodles were also called "rice cakes". Song Xu's "Song's Health Department" said: "Rice cake, bad sound, Xie Dieshan Yun:."

Mixian'. "There are two kinds of methods. First, "the japonica rice is very clean, the sifting is finely powdered, the soup is slightly firm, and it is cooked in a pot."

A little miscellaneous starch, roll out the link, fold and cut into thin strips, and dry. Cook in fat sauce and mix with pepper, pepper, soy sauce and green onion. Second, "add rice milk to the powder, knead it like mung bean flour, put it into the soup and put it in the kettle, and pick it up."

Nowadays, there are still two methods for the production of rice noodles in Yunnan: one of them, the rice is fermented and grinded, commonly known as "sour pulp rice noodles", its process is complex, the production is time-consuming, but the muscles and bones are good, smooth and sweet, there is the fragrance of rice, which is the traditional preparation method. Second, take the rice and put it directly in the machine to squeeze it, and rely on the heat of friction to make it gelatinize and form, which is called "dry pulp rice noodles", and after it is dried, it is "dry rice noodles", which is convenient to carry and store.

When eating, it is steamed and then steamed. Dry pulp rice noodles have hard bones, bites, and long threads, but they are not as fragrant as sour rice noodles.

Yuxi small pot rice noodles.

The first to introduce Yuxi small pot rice noodles to Kunming was Zhai Yongan, a native of Yuxi Jinguanying, who lost his father at an early age, his family was extremely poor, and his mother went to Kunming to weave cloth for a living, and remarried a person who sold dumplings in Sichuan, and the Sichuan people passed on a set of making dumplings to him. After his stepfather died, Zhai Yongan sold dumplings along the street. In the early 20s of the 20th century, he used the production method of Yuxi small pot cooking products, spread it to Kunming, and continued to improve it.

In 1938, Zhai Yongan went to Duanshi Street to operate. There are three small pot cooking shops on Duanshi Street, all of which have good tastes, but Zhai Yongan is always the most prominent, and some old Kunming still remember the small pot rice noodles on Duanshi Street.

There are two types of rice noodles in Yunnan:

The first type is made of rice after fermentation and grinding, commonly known as "sour pulp rice noodles", with complex processes and long production cycles. Features: Rice noodles have good muscles and bones, smooth and sweet, with the fragrance of rice, which is a traditional production method.

The other type is that the rice is directly put into the machine after grinding and extruded, and the rice is gelatinized and formed by the heat of friction, which is called "dry pulp rice noodles". Dry pulp rice noodles can also be dried to be called "dry rice noodles", which is easy to carry and store. When eating, it is steamed and then steamed.

Dry pulp rice noodles have hard bones, bites, and long threads, but they lack the flavor of rice. How to make high-quality indica rice (no limit on how much rice is used)

1. Pour the rice into a wooden barrel, soak it in cold water for half an hour, drain the water, control the drying, grind the rice into noodles, or use a grinder to crush the rice into noodles.

2. Add rice noodles and cold water to make a rake. The proportion of water and surface should be that the surface of the rake can be naturally gathered into a plane after reconciliation, and the surface is not a lump, which is thinner than that of the Lantern Festival.

3. Send the reconciled rake into the rice noodle press (the old method is manual operation, using very bulky and huge rice noodle pressing equipment). After 15 minutes, the rice noodles will mature. Dry the main line for 24 hours to bring it back to life, soak it in water and spread it.

4. Put the rice noodles into the pot and cook for about an hour until they are cooked, then soak them in cold water for half an hour, remove them and dry them to serve in a bowl.

There are two kinds of rice noodles in Yunnan: one is made of rice after fermentation and grinding, commonly known as "sour pulp rice noodles", with complex processes and long production cycles. Features:

Rice noodles have good bones, smooth and sweet, and have the fragrance of rice, which is the traditional production method. The other type is that the rice is directly put into the machine after grinding and extruded, and the rice is gelatinized and formed by the heat of friction, which is called "dry pulp rice noodles". Dry pulp rice noodles can also be dried to be called "dry rice noodles", which is easy to carry and store.

When eating, it is steamed and then steamed. Dry pulp rice noodles have hard bones, bites, and long threads, but they lack the flavor of rice.

I think it's better than sourdough! It's plain after all!

I think it's still sourdough. I often cook it in a casserole to eat now. Run electric pea tips and this eat spicy flavor is more fragrant! But I don't know what the tastes of the big brothers, big sisters, uncles, aunts, grandparents, and grandparents are.

I still like to eat dry pulp, I feel that the workmanship of the dry pulp in Kunming is relatively rough, and it is hard to eat, not delicious. The dried pulp rice noodles on our side of Yuxi are very good, soft and smooth, relatively easy to taste, and very refreshing to eat. We don't usually eat sour pulp, and we don't sell much, and it is said that the method of sour pulp is dirtier than that of dry pulp, but this is only a rumor.

The main thing is what we are used to eating, and those who are used to eating dry pulp over there will think that dry pulp is still delicious. For example, many people in Kunming are accustomed to eating sour pulp, and they think that sour pulp is delicious, which is still a matter of habit.

I think the sour pulp is delicious, and it tastes better when cooked in a casserole.

However, most of the rice noodle shops are not doing very well, and I have been to many of them.

Sourdough, unflavored! But personal tastes are different!!

Individual tastes are different!!

Of course it can't be unified!! Hehe.

Of course, is it the original flavor of sour pulp.

I prefer sour pulp - you don't really need to use 50 points to ask this question, I'm dizzy.

Chen Huiqiu, this brand of dried ginger rice noodle production line is the first advanced equipment automatic production line in China, and its production volume is relatively large.

Chen Huiqiu's brand of dry pulp rice noodle production line, for the time being, some third-tier cities have not heard of it, probably because of the lack of publicity.

Hello friends, I haven't heard of the production line of each piece of this brand yet, but you can look it up on the website, and you may be able to find it.

Ah, is this kind of becoming a team more than burying supposed to be conceptually produced? It should belong to this kind of beige sound, and there are some ways to produce rice noodles on the dry wall, and there can be this kind of brand query.

It must be noted that the production line of sugarcane rice noodles is to achieve a global purpose.

Have you ever heard of the dry sauce rice noodle production competition of Qin Fei Chief's brand Well, I heard a friend occasionally say it, but they say that their rice noodle is really special and delicious, and the current sales are also very good.

I don't know if this brand of rice noodles is produced or not, so don't you ask this brand to know, since it is a brand, he must have after-sales.

Kneel down and beg this brand of dry pulp rice noodles, production line, production line of this rice noodles, what did he say? Overall, it's still relatively good, and its process is relatively standardized.

I haven't heard of this rice noodle production line, you can take a look again.