Why does the noodle knife come out? What should I do if the noodle knife is always out of iron

If you go down to the noodles, the fluffing is because there is a problem with the blades on the blades, and they can't break away from the sticky surface, so you have to polish it.

Hello, noodles. It may be that the dough is not pressed well, or the dough is not reconciled when the dough is mixed. May be relatively dry

This shows that this knife is not very sharp, so it needs to be polished, only this kind of problem will come forward when the fluff, as long as it is polished, the compound interest can solve this problem.

If he fluffs, it may be because he has been used for too long and needs to adjust or replace the cutter head.

When you feel fluffy when you come out, it is a dull blade, just replace the blade.

This indicates that there are impurities on the surface of the Tao.

And its smoothness is not enough, it needs to be sanded and adjusted.

Because you didn't clean the noodles after using them last time, they fluffed.

This could be an uneven floor.

Or the blade doesn't fit.

It may be improperly stored and should be kept in a dry place and avoid in a humid place.

The noodle knife is no longer fast. It needs to be sharpened before it can be used again. Otherwise, the noodles that come out are not qualified.

The New Year is hairy because of today's owner. Static work.

I guess the knife is relatively blunt. Remove it and try sharpening the knife.

Iron knives tend to rust after cutting vegetables and fruits, but if you put the knives in rice washing water after cutting, you can avoid rust. This is because: washing rice water and washing the face can not only make the first fine, but also prevent the iron knife from rusting, because the rice water is rich in starch, which can produce a protective film on the knife surface, reduce contact with the air, and increase the anti-rust function.

1) Anti-rust steps:

1.Pour the rice washing water over the knife until it is soaked in the knife and Biho is dead.

2.After soaking for two hours, wipe the knife dry and put it back in place.

Precautions: (1) After each use of the knife, it should be cleaned, and then soaked in rice washing water to prevent rust for a long time.

2) Where the humidity is heavy, the aluminum window frame will have the possibility of rust, you may wish to wipe it regularly with rice washing water, once a month in the rainy season, and at least once a month on a hot day.

3) After using the kitchen knife, soak it in hot water and then smear it with raw oil or ginger slices to prevent rust.

2) What to do if the knife has rusted:

1) You can use radish slices or potato slices dipped in a little fine sand to scrub them repeatedly, and the rust will be removed immediately.

2) You can use the cut shallots to rub and remove rust.

3) After using the kitchen knife, you must use a clean rag to wipe off the water and dirt on the knife, especially when cutting the raw materials with fishy smell and salty smell, such as pickles, sauerkraut, etc., and rinse them with water. In addition, it is worth reminding that knives that have cut raw fish, meat, and poultry are best scalded with boiling water to avoid contamination by parasites.

4) The kitchen knife should be hung on the knife holder after use to avoid contamination due to contact with other items.

All knives that are removed must be removed in time to remove residual shavings, wipe off the cooking oil or immerse themselves in a special oil tank.

The comb is made of stainless steel plate or manganese steel to improve the wear resistance, and the installation accuracy should be high, so that the comb should not only be in close contact with the bottom of the gear groove, but also not too tight.

Extending the service life of the noodle machine can not only reduce the loss of spare parts, reduce production costs, but also reduce the downtime of replacing the noodle knife in the production of noodles and improve the output of the shift. Jinlong noodle machine is equipped with multiple types of high-quality hard noodle knives and instant noodle knives, and after many practices, the quality and service life exceed those of similar imported knives to ensure the quality of the noodles.

A wavy shape appears between the noodle machine roll and the noodle knife.

There may be no debris on the rolls and noodle knives, and clean up the accumulated surface in time. Do not use sharp air scraping two rolls and noodle knives.

The machine can only be turned on after cleaning up.

When the machine is out of service for a long time, an appropriate amount of cooking oil should be applied to the surface of the two rolls and the noodle knife to prevent rust.

Generally, the finer the cutting of the dough knife, the thinner the knife groove of the dough knife, and the smaller the pressure stove Zheng force to bear, the shorter the service life of the dough knife, especially the round knife, but the round knife belongs to the thinner round knife The number of the thinner round knife can be reached.

Round blades? Calculate how much pressure you are under.

When the noodle machine comes out of the noodle, it is always stuffed while the noodles are stuffed, what will be done, and it is not easy to stuff the noodles or hard points.

The difference between the noodles cut by a kitchen knife and the dough sheeter is that the noodles are squeezed again when the machine cuts the dough, and the machine will feel different because the density of the noodles will increase if the dough is squeezed more than once, so it feels different to eat.

There is definitely a difference between this handmade and the machine, the handmade one is more chewy and delicious, and the machine is still a little worse, so now people like to buy handmade food.

There is no difference in taste, only in texture. It is made by different processes.

Hello, see if the ingredients in your recipe are reasonable. Hot dry noodle processing formula: high-gluten flour (without whitening agent) catties, starch catties, edible salt 25 grams, gluten power source 40 grams, water catties.

Process: First, add the flour and starch to the mixer and mix evenly. Then add the edible salt and gluten power source and stir and dissolve with the flour water, pour it into the blender, mix it into a flocculent dough, and then put it into the noodle machine to roll it into noodles.

Put the rolled noodles into a pot of boiling water and cook them for eight layers (slightly hard core), remove and drain, spray with sesame oil, and blow to cool down. When eating, put boiling water and blanch, mix in sesame juice, soy sauce, cooked vegetables and other condiments to eat.

The surface is not good... You buy some honest people somen to study and study.

Because you don't have enough time to knead the flour, and you don't have enough strength.

The hot dry noodles are alkaline water surface, so you don't need to cut them.

Because compared to Northwest noodles, somen noodles are too much."Weak"That's it.

Then, the noodles that are cut with a knife to form the cutting surface are mainly distributed in the northern part of our country, such as the hand-rolled noodles in the northwest area, led by Qishan Zhenzi noodles; as well as Sichuan, Henan and other places have distributed large knife surfaces; Then there is the Zhusheng noodles in the Guangdong region. This type of noodle is different from the traditional northern noodle. The only raw materials for bamboo noodles are duck eggs and noodles, and the whole production process does not add a drop of water.

The producer sits on a large bamboo. Squeeze the dough repeatedly for a better taste. Place the dough in a noodle maker to make noodles and serve with soup and ravioli.

The noodles are crispy and springy, with a rich and tough flavor of traditional northern noodles.

In addition to the above noodle making methods, there are also various kinds of noodles, such as knife-cut noodles, scissor noodles, sharpening, and dumpling noodles, and the most fascinating play of these different noodles is Shaanxi Province.

However, despite the wide variety of Shaanxi noodles, the overall taste tends to be elongated. Therefore, it is difficult to say what kind of noodles are the most authentic taste in Shaanxi. After all, this process needs to be repeated, regardless of the complexity of the seasoning.

Compared to the soul-filled Northwest noodles, the machine-made somen noodles are a little inferior.

It's no wonder that people in the Northwest say that somen noodles are not noodles.

Because somen noodles are thinner than noodles, and the noodles in Shaanxi are thicker, they don't think somen are noodles.

Somen noodles are specially processed noodles, so they are not considered noodles.

Because this place is actually very simple, very simple, to do this kind of thing well.

Because in these places in the northwest, to eat noodles is to eat handmade.