Usage: It is suitable for enterprises with general output but high degree of automation. Features: The frying machine adopts semi-automatic production, and oil dipping, deoiling and seasoning can all be automated; It can improve the product quality of small and medium-sized enterprises, save labor and improve work efficiency; LPG, natural gas, coal, diesel oil, external circulating heating, etc. can be used as the energy source of the bomber.
Technological process of fried green beans:
① First soaking: first take 300 kg of water, add 2-4 kg of fried green bean bulking agent, appropriate amount of brilliant blue and lemon yellow, stir and dissolve, then add 100 kg of green beans, stir again, and start soaking for 18-24 hours. After soaking, clean it with clean water for 1-2 times.

② Second soaking: first take 300 kg of water, add 1-2 kg of fried green beans crisper, stir and dissolve, then add 100 kg of green beans soaked in the first time, and stir again. Start soaking for 10-20 minutes.

③ Dehydration: Rinse the soaked green beans with clear water for 1-2 times, and put them in a dehydrator for air drying dehydration. It can also be dried naturally (avoid exposure to the sun). (Dehydration time or drying time is subject to surface moisture drying, so as to avoid splashing during frying)

④ Frying: Put palm oil in Fude fryer and heat it until it dissolves, then add 0.02-0.03% oil-soluble antioxidant (calculated by palm oil) to prevent the fried green beans from undergoing oxidation reaction during shelf life, which produces peculiar smell or odor, commonly known as "oily" taste. Pour the dehydrated green beans into Fude fryer for frying at medium temperature. Because a lot of gas is produced in fried green beans, the oil temperature in the pot is too high and it is easy to splash! Be careful!

⑤ De-oiling: Put the fried peas into Fude centrifugal de-oiling machine in time to remove excess oil. (The degree of deoiling depends on the thickness of the paste, which is inversely proportional to the degree of deoiling. If the paste is thick, this process can be removed.

⑥ Paste hanging: add 15% glutinous rice flour, 30% wheat flour, 35% starch, 10% white granulated sugar, 5% maltose, 1% special flavor, 1% soy sauce, 2% edible salt, proper amount of other condiments (flavourers should mix according to customer's requirements) and proper amount of purified water into a blender in turn, and stir into paste. Then, paste the degreased green beans.

⑦ Baking: Bake the pasted green beans at medium temperature.

⑧ Packaging: Packaging according to customer requirements.

Features: Crispy taste, crispy on the outside, moderate cracks, numerous and dense internal pores, big swelling, bright color and unique flavor.