Trough type multi-functional tea maker fried tea technology

Trough-type multi-functional tea maker is a new type of machine. Using it to fry the famous tea with mainly flat (bar) tea can reduce labor intensity, reduce labor costs, improve work efficiency, and increase income.
First, slot type multifunctional tea machine application efficiency
1.Comparison of the cost per kilogram of flat tea and hand-roasting According to investigations in Luan, Jiande, Tonglu, and Yuhang counties (cities), the average mechanism cost is 8.65 yuan, and the price is 21.35 yuan, and the mechanism saves costs by 12.7 yuan. Yuan, saving 59.5%.
2. The ergonomics of mid-range flat tea produced per hour was compared with that of four counties (cities). The average hourly tea was 0.9 kg and 0.14 kg, and the average work efficiency was 542.9%.
Second, the trough type multi-functional tea machine application technology
1. After the fresh leaves are planted, they must be distributed for 6-12 hours and the water loss rate is 15-20%.
2. Fix the squeezing machine of the cooking machine and reciprocate 135-140 times/min, pot temperature 160-180°C, special oil-operated pot; throw three-slot 300g, five-slot 500g; when it is fried for about 2min, touch the tea Not sticky, slightly lower the temperature of the pot, pressure stick continued frying about 2min pan, scattered restocking, time is about 30min.
3, sub-sieve with tea sieving sieve sieving to kill the green leaves, sub-screen surface and sieve at the end of the system.
4、Shaping the first batch of dry pot body reciprocating motion 120 times/min, pot temperature about 70°C, special oil-operated pot; cast leaf volume three-slot 400g, five-slot 500g; about 1min after frying, change heavy pressure stick, frying for 3min After the adjustment of the pan reciprocating motion 100 times / min, and then fry 5-6min pan, the water loss rate of 10-15%. Stand cool after 40min payback.
5, shaping foot dry pot body reciprocation 120 times / min; pot temperature of about 60 °C; cast leaf volume of three slots 300g, five tanks 500g; early dry leaf pot preheated light pressure stick pressure 1min and then heavy pressure stick, fried To tea thick strips can be brittle, spread pan cool. Dry tea is divided into sieves, and sieved tea is cooked by hand with Longjing wok to achieve the purpose of smoothness. Then go to the end, evenly distributed, packaged, and stored for sale.

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