Technical parameters of corn packing scale grain packing scale?

Technical parameters of corn and other grain packaging scales:

Packing specification: 10-50 kg bag.

Packaging accuracy level.

Packing speed 600-750 bags times.

Power supply 380v 50hz 2kw

The weight of the whole machine is 650kg

The size of the whole machine length * width * height = 2800 * 1200 * 3600 The machine is mainly composed of four parts: automatic weighing device, conveying device, sewing device, computer control, etc. has a well-structured structure. Beautiful appearance, stable operation, energy saving, easy operation, accurate weighing.

It is suitable for quantitative packaging of granular materials. The main machine adopts fast, medium and slow three-speed feeding, PLC LCD Chinese display, sampling processing technology, and realizes automatic error compensation and correction.

The professional name of the quantitative packaging scale is "microcomputer combination scale", which can quickly and accurately weigh objects, and some can express 60 to 130 packages in one minute.

The participation data of Oceanpower quantitative packaging scales purchased by our company are now given, which are for reference only.

Name. Standard 10-bucket combination scale.

Model. AC-6B10-2B-1X weighing range.

3,000g

Weighing accuracy.

2G maximum speed.

WPM power requirements.

220V, 50Hz, hopper capacity.

Display. 7-inch color touch screen.

The summer of each year is the time when a large number of fresh corn is on the market, the corn at this time, the taste is moderate, not old and not too tender, and the sweetness is slightly crisp or glutinous, very delicious, people who like corn often buy a bag, go home to cook and eat, like me, every time I buy vegetables, I will carry a bag of corn home, cook a pot of the whole family as the staple food, so, what are the benefits of eating boiled corn, when is the best time to eat?

The nutritional value of corn is very high, especially the vitamin content is 5-10 times that of rice and wheat, and the nutritional value and health care of corn are also the highest in all daily staple foods, and the high nutrients such as riboflavin contained in it are very beneficial to human health.

What are the benefits of eating boiled corn?

The advantage of fresh corn is different from old corn is that fresh corn contains more water and has a relatively higher vitamin content, because many active ingredients have been inactivated in the sun-dried corn, such as the activity of various enzymes will be greatly reduced", so no matter the taste, texture, or nutritional value, boiled corn is much better than dry corn.

When is the best time to eat?

Eat boiled corn, because of its strong granularity, not easy to digest and absorb, especially for the elderly and children with poor chewing function, eating boiled corn may have the situation of passing through the intestines, and it will also increase the burden on the stomach and intestines, so don't eat too much boiled corn at one time, try to chew it when eating, and it is best to eat it in the morning or noon, so as to avoid eating at night to affect digestion and absorption.

Cook the corn that can't be eaten, put it in the pot or take it out?

We usually cook corn is to peel off the outer layer of corn husk, leaving the innermost layer of tender skin and then put it in water to cook, if you can't finish eating and don't take it out, it is quite still soaked in water, if the corn soaks for a longer time, the more water into the corn, it is also equivalent to diluting the sugar content of corn, not only does it taste not sweet, the taste of corn will also become lighter, and it may deteriorate after a long time.

The correct way is to take the corn out of the pot and put it in a basin that can filter water, and when the water is drained and the corn is dried to room temperature, put it into a fresh-keeping bag, tie the bag tightly, put it in the refrigerator and refrigerate it, and take it out and heat it when eating.

A small way to store fresh corn

Tell you a very simple way to store fresh corn: peel off the outermost layer of the skin of the fresh corn you bought, and then pack it up in a fresh-keeping bag, tie the bag mouth, and freeze it directly in the refrigerator freezer.

It takes about 15 minutes to cook corn.

There are at least two tricks to boiling green corn:

1. Be sure to bring the inner layer of green corn husk to cook together. The effect of green corn husk on corn is equal to the relationship between fish and shark fin, which borrows flavor from each other, and must be retained, but the whiskers must be removed and the cleaner the better, and the corn that has been stripped of the skin will evolve into chicken ribs.

2. Be sure to use a pressure cooker to cook, and you must not open the lid without a pressure cooker. When boiling in a pressure cooker, only half of the corn must be filled with water, and after the valve is closed, switch to medium heat. After 20 minutes, turn off the heat and simmer in the pot for half an hour before opening the lid.

After the water is boiled, the sweet corn (bright yellow) and old corn need to continue to cook for 8 minutes, and the sticky corn (white) should be cooked for a longer time, at least 10 minutes.

When boiling sticky corn and old corn, you can add a little salt to the water after boiling, and then continue to cook. This will enhance the texture of the corn and give it a hint of sweetness. If you want to eat more nutritious boiled corn, you can put a little baking soda (edible alkali) in the water while it is boiling.

Because corn is rich in the nutrient niacin, but in general, this ingredient is difficult to be broken down and absorbed by the human body. After adding baking soda, the niacin in corn can be fully released, and the nutritional value is higher.

As a reminder, corn should be boiled with the skin. Many people peel off the skin and peel off the corn whiskers when buying corn, but it is not scientific, and it is best to bring the skin when cooking corn. Because the outer layer of the skin can protect the moisture inside the corn from evaporating, so as to maintain its taste.

The soup boiled with corn husk and corn whiskers is called "dragon whisker soup" and is suitable for people with diabetes and high blood pressure.

Generally, it takes about 25 minutes to boil corn, and it is cooked in 15 minutes after boiling.

Corn can be eaten 15 minutes after boiling, such corn has a sweet heart, the taste is just right, but a lot of old corn needs to be boiled for a longer time, because it is not easy to ripen thoroughly, so it needs to be steamed for a long time, so that the mellow taste of old corn will be exuded. If you have gastrointestinal discomfort, you can eat some corn to neutralize your stomach and intestines, and it can also be a good tonic.

From the perspective of anti-free radicals, a study by Cornell University in the Journal of Agricultural and Food Chemistry showed that at 115 degrees Celsius, after heating sweet corn for 10 minutes, 25 minutes and 50 minutes, it was found that its anti-free radical activity increased by % and 53% respectively, that is, the longer the corn was heated, the better the anti-aging effect.

Different kinds of corn take different times to cook. In the case of fruit corn, it is usually enough to boil for 10 to 15 minutes after the water is boiling; If it is white waxy corn, it is usually boiled for more than 20 minutes after boiling; Yellow corn is more difficult to cook, and ordinary pots generally cook for at least half an hour.

You put cold water in first, put the corn in, wait for the water to turn on, change the heat to low for 20-25 minutes, and it's fine. First look at what kind of corn you are cooking, the general sweet corn, the yellow kind, boil it all at once, and eat it for ten minutes after the water is boiled, if it is boiled glutinous corn, it will be a little longer and hope to adopt.

Direct experience talks about tender corn on the cob and boils for 40 minutes enough to pull.

Indirect experience Cook in a rice cooker for 1 hour and gas for half an hour.

I want to eat it soon.

Just put it directly in the pressure cooker, press it for a few minutes, pay attention to put a little alkali before cooking, which is conducive to the absorption of nutrients, and you will not eat it in vain.

Corn is nutritious and contains a lot of protein, dietary fiber, vitamins, minerals, unsaturated fatty acids, lecithin, etc.

Corn has a nicotinic acid that is very good for health. However, the nicotinic acid in corn does not exist alone, but is combined with other substances, which is difficult for the body to absorb and utilize. There is a trick when making corn - adding a little baking soda can release nicotinic acid and make full use of it by the body.

Eating more whole grains is an important means for us to obtain niacin. The nicotinic acid content in corn is much higher than that in rice, but in ordinary eating, they are almost completely unreleased. Experiments have proved that if you put some baking soda when making cornmeal nests or cooking corn porridge, niacinic acid can release about half.

At the same time, baking soda can also help retain vitamin B in corn and avoid nutrient loss. It usually takes about 20 minutes.

Is there any mistake upstairs, the daylily is cold in 40 minutes!

After the water is boiled, boil it over low heat, and it will be fine in a while!

Put cold water in the pot first, put the corn in it, and wait for the water to boil and change the heat to low for 20-25 minutes. First of all, it depends on what kind of corn you are cooking, generally sweet corn is the yellow kind, boil the water for a while, and then cook for ten minutes to eat, if you boil waxy corn, it will take a little longer.

Method steps.

1. Buy corn. Choose a large one with full seeds, and when peeling the skin, pay attention to leaving the innermost layer of skin, so that the corn boiled with a layer of skin is easy to take and tastes better.

2. Before boiling corn, there is no need to clean the corn whiskers, because the corn whiskers themselves are traditional Chinese medicine, so keep them and cook them together.

3. Prepare a basin of water, and then put a little sugar in the water, remember, just put a little bit on the line, because when the corn is cooked, it will come out of sugar.

4. After putting the sugar, pour the water into the pot, the correct amount of water is to completely cover the corn and add one more knuckle. At this time, seal the pot tightly, and remember, if the lid is not tight, you can press another weight on it. This way there will be no air leakage.

After washing, the corn is boiled with frozen water, and then boiled for another 5 minutes.

Put the corn in the water and cook it in more than 10 minutes after boiling.

Generally speaking, regular sweet corn and fresh corn can be cooked in 10 to 15 minutes after boiling the pot. If it is waxy corn or old corn and sticky corn, black corn and so on, you need to add another 5 to 10 minutes.

Here's how to cook sticky corn:

Ingredients: 8 corn Accessories: appropriate amount of water.

Steps: 1. Prepare sticky corn.

2. Peel off the outermost thick skin of the corn, leaving the innermost layer of 2 layers of thin skin.

3. Break off the old leaves from the roots.

4. Peel off the outer husk of the corn.

5. Use scissors to cut off the front whiskers.

6. Handle all corn in this way.

7. Place the corns one by one in the pressure cooker.

8. Add water, preferably over corn.

9. Close the pressure cooker, boil it, and then open the lid after the automatic exhaust is completed.

10. It is best to drain the boiled corn immediately, and do not soak it in the water in which the corn is boiled for a long time, otherwise the taste of the corn will not be strong.

11. Pick up the skin, choose the beard clean, and you can enjoy it.

2 yuan corn plus a pair of scissors, teach you the god operation of quickly peeling corn, make a corn juice with corn roast.

Fresh corn can be cooked after 3-5 minutes.

Ingredients: 2 corns.

1. Boiling corn should first peel off the outermost thick skin and peel off the corn whiskers, but leave the innermost layer of thin skin and cook it with a thin skin, which can preserve the unique fragrance of the grain and protect the moisture in the corn from being easily evaporated, so as to maintain the original taste of the corn and make it easier to cook.

2. Now there are cash corn sold in the supermarket, whether it is fresh corn or frozen corn stored in the refrigerator, before cooking corn, it is best to soak it in water for 10 minutes in advance, so that the vitamins of the corn itself can be better retained, and it tastes sweeter and chewy.

3. When boiling corn, be sure to put cold water in the corn, boil the water over high heat, and cook for 20-40 minutes. Corn should be divided into sticky corn and ordinary corn, and sticky corn should be cooked for a little longer. Corn also depends on whether it is old or not, and if it is old corn, it should also be cooked for a longer time.

If you use a pressure cooker to cook corn, it can be cooked in 3-5 minutes after steaming, but if there is no pressure cooker, when cooking corn, you must not open the lid to let it be ready in one go.

5. After the corn is cooked, the corn should be clamped out and put in a drain plate, because if it is soaked in water for a long time, the taste of the corn will become lighter and the taste will decrease.

6. Drain the corn, peel off the inner skin, put it on a plate, and you can serve it to the table to enjoy, soft and glutinous, sweet, delicious!

7. If the cooked corn cannot be eaten at one time, it should be wrapped in a fresh-keeping bag and refrigerated or frozen. It can be stored for half a year without deterioration and remains fresh and tender. Before eating, take the corn out of the refrigerator, rinse it with water, put it in a pot, add water and cook for about 10 minutes.

Frozen corn does not need to be thawed in advance, and it is not necessary to boil the water and then put in the frozen corn to cook.

8. There are various varieties of corn on the market, the anthocyanins contained in purple corn can be antioxidant and anti-aging, the carotene and zeaxanthin in yellow corn can maintain visual health, and black corn is the best for iron supplementation. The large amount of plant cellulose contained in corn can accelerate the elimination of toxins in the body, so eating more corn can promote intestinal peristalsis, help digestion, and also have the best effect!