Spacer and Bushing
The Spacers are
designed to hold materials a predetermined distance away from the surface they
are mounted to, or mount two items a set distance apart. Sizes and materials
vary depending on intended use.
The Bushings are
used as spacers between pulleys and gears to prevent damage caused by vibration
and dynamic loads. The durable bushing material is corrosion resistant.
The
material of Spacer Bushing including carbon steel, Stainless Steel, Aluminum
and Brass. Dimensions are according to custom made. The zinc-plated finish
provides some corrosion resistance.
Spacer & Bushing,Spacer Bushing,Shaft Spacer, Bushing Spacer Ningbo Yokelink Machinery Co.,Limited , https://www.yokelink.com
Fried meatballs craft
Deep-fried meatballs are traditional meat products made from fresh pork, supplemented with natural spices and additives, ground meat, stuffed and fried. Its traditional production methods are simple and the styles are different. With the accelerated pace of people's life, this product has gradually formed a large-scale and industrialized, can be used as soup, such as beef ball soup, stew, string, hot pot, etc., easy to eat.
First, the original accessories
Fresh pork (fertilizer is qualified by veterinary health examination, no hair, lymph, blood), salt, monosodium glutamate, white sugar, special pork flavor, noodles, spices.
Second, processing equipment
Meatball molding, blender, meat grinder, fryer, quick-freezer, electric sealing machine, etc.
Third, the basic formula (unit: kg)
Pork fat 50, starch 40, vermicelli 10, green onion, refined salt 2, soy sauce, fresh ginger 0.5, pepper noodles 0.15, MSG 0.1, Tianbo pork flavor 21027 0.2, Tianbo pork flavor 6108 0.1, water amount.
Fourth, the process
Raw material selection→thawing→dressing→twisting→cooking powder→mixing stuffing→fried forming→quick freezing→packaging→instock
Five, specific steps
1. Selection and finishing of raw materials. Use the minced meat pieces or relatively small pieces of meat in the processing of meat products to remove impurities, blood, bone slag, brittle bones, etc., and rinse them to be ground meat.
2. Ground meat stuffing. Put the washed meat and small pieces of meat in a meat grinder and twist them into meat.
3. Cook the noodles. Remove all kinds of impurities and cords from the noodles, drain the water in the skillet, cook until the noodles become soft and discolored, then stop the fire and use the hedges to clean the impurities floating on the water surface, remove the noodles and put them into the bamboo basket, and use the water. Wash it clean. It is smashed into pellets in a meat grinder.
4. And stuffing. First check if the machine is normal, put the twisted meat and noodles, put in the seasoning, etc., add the appropriate water to stir evenly, stop, take out the filling of the meatballs, put it in the container, and the amount of water should be moderate when filling. Too much, the meatballs are not fried, the fuel consumption is large, and the yield is low. Therefore, the filling of the meatballs should be evenly mixed and moderately thick. The filling of the meat in the hands does not diverge.
5. Fried. Put the fried oil in the pot and use either soy oil or salad oil. The color that is required to be fried is good-looking and fragrant. When you use the fire to burn the oil to 80% heat, you can fry it. It is about 180 °C, not too high.
Put the good meatball stuffing into the meatball machine, start the meatball machine, the meatballs are squeezed out into the oil pan, stir it with a hedge, prevent sticking and paste pot, and fry the golden yellow to the pan and put it into the bamboo basket. After controlling the oil, send it to the cold room, spread it out and let it cool, don't lie, otherwise it won't be brittle.
6. Quick freezing.
7. Packing into the warehouse.
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