These products, such as orchid root and twist, usually have no brand and are only processed and produced in small food workshops. Now that the control of small food workshops has been increased in various places, the food produced by small food workshops such as orchid roots and twists needs to speed up their own development and adapt to the new market demand for products.
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The history of orchid roots is not very long, only more than 200 years. However, this kind of "Chinese candy" made of glutinous rice and coated with sugar has become a popular snack during the New Year in the era of scarcity, and it has become popular in the north and south of the country. When making orchid root, it is necessary to soak raw materials such as glutinous rice first, then grind it into powder, and then go through the processes of mixing powder, kneading, cutting into strips, etc., and then frying it in a pot, and finally coating it with sugar syrup. The production process is cumbersome and the cost is high among the various snacks. Therefore, in recent years, with the impact of foreign snacks, such snacks are becoming less and less common. In addition, most of the orchid roots are artificially produced, and the inheritors of the orchid root production process in some areas are still faced with the dilemma of no successor.
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With the exposure of the bad deeds of small workshops by major news media, people have a lot of concerns about the food produced by small food workshops. In contrast, modern factories that use food machinery and equipment for food production are more likely to be favored by people, and people are generally more assured of the safety of food produced by food machinery and equipment. Therefore, the use of food machinery and equipment instead of manual labor to produce orchid roots makes the production of orchid roots more standard, standardized and hygienic, which must be considered in the current production of orchid roots.
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As can be seen from the production process of orchid roots, orchid roots do not require additives in the production process, so the quality of the product is largely determined by the raw materials. The raw materials for making orchid roots include glutinous rice, white sugar powder, white granulated sugar, caramel, and salad oil. Testing raw materials can better ensure the safety of subsequent food products. At present, some necessary testing equipment, such as pesticide residue testing equipment, food oil analyzers, etc., can achieve rapid testing in a short period of time, which brings great benefits to raw material testing. convenient.
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Then, the glutinous rice needs to be soaked. The soaking process is a major difficulty in the production process of orchid roots. Because it is affected by temperature changes during the soaking process, an experienced master is required to observe the state of the glutinous rice, which will increase or decrease on the basis of seven days. An important reason for the development of food machinery and equipment is that it can make the food production process free from external factors, and create the most suitable production space for food through self-set temperature, humidity and other indicators. Fermentation tanks, dryers, etc. such equipment. In soaking glutinous rice, researchers need to detect the most suitable soaking conditions, and then develop equipment accordingly.
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The soaked glutinous rice also needs to be ground to achieve the required mesh. In this link, there have already appeared in my country different grinding mesh requirements, such as ultra-fine pulverizers, universal pulverizers, and coarse grinders, and equipment for different ingredients. Root manufacturers only need to choose according to their needs. In addition, the steps such as kneading and slicing are also performed by food machinery and equipment such as kneading machines and slicing machines.
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Frying is another difficulty in the production of orchid roots. The first is the need to accurately grasp the oil temperature and heat during the frying process. This process was checked by experienced masters in the past; the second is the control of oil quality, and the oil cannot be used repeatedly and infinitely. The frying equipment currently on the market can realize automatic temperature control by presetting the temperature, so that the temperature control process is automated. At the same time, some companies have invented low-temperature vacuum frying equipment for the unhealthy substances that may be produced by overheating of oil products. The equipment uses the vacuum state to reduce the boiling temperature of the oil and prolong the service life of the oil.
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When the orchid root is sugar-coated, it is required to be able to wrap the sugar-coating more evenly, which is very similar to the Lantern Festival production process. The Lantern Festival machine can be used to wrap the outer skin and sugar-coating. In order to make orchid roots more in line with food safety requirements, orchid roots that were originally sold in the open air were gradually put on packaging. There are many packaging equipments such as vacuum packaging machines and pillow packaging machines. At present, these two types of packaging equipment are relatively mature in the market, and have excellent performance in terms of sealing, speed and other convenience.
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As a food mostly produced in small food workshops, orchid roots need to adapt to the times when people are increasingly pursuing food safety, hygiene and health force.