Nam Chi crispy rice cracker, Thanh Hoa provice, use Mactech dryer

You want to produce crispy rice cracker or the same products and need to use a dryer but do not fully understand which stages need to be dried in the crispy rice cracker production process. So in this content we will learn about a production facility called Com Chay Nam Chi / or Nam Chi crispy rice cracker in Ha Trung, Thanh Hoa with 2 large dryer models from Mactech.

Nam Chi crispy rice cracker, Thanh Hoa provice, use Mactech dryer

The image above is a corner of the production area of Nam Chi crispy rice cracker, these images are collected on some sales channels of this facility, You can search on google with the keywords nam chi crispy rice cracker or cakes and kimchi fried rice. This is a private facility that mainly supplies shops at travel agency stores, so it does not do online advertising, so there will be little search information.

In a process of producing crispy rice cranker, drying is done in 2 stages, including the stage of drying raw rice (material for fried stage) and the stage of drying one again after frying and adding spices, sauces…The stage of drying the ingredients, that is, the cooked rice will be packed into molds to form the appropriate shape, square or round, followed by drying the ingredients for preservation and supply to other units or move to the deep frying process. To dry cooked rice, you only need to use a Circulating hot air dryer with a drying temperature of 35 – 95oC, drying at 50 – 60oC is most suitable.

Nam Chi crispy rice cracker, Thanh Hoa provice, use Mactech dryer

After drying the cooked rice, it will be transferred to the deep frying stage, You can deep fry it in a large oil pan or use an industrial fryer. Dry rice when fried in boiling oil will blister, become crispy, and spongy, then the crispy rice cakes are taken out to drain the oil and move on to the process of brushing with sauce and adding appropriate spices. The final step is to dry the crispy rice cranker again to ensure the product is dry and crispy before being packaged in storage bags and bring to the market like the image of the nam chi crispy rice cranker facility above.

Nam Chi crispy rice cracker, Thanh Hoa provice, use Mactech dryer

The image above is the MSD1500 hot air dryer model of Mactech. This facility is currently using 2 dryers of this type to dry up to 300~500kg of crispy rice material per day. Both drying stages for this product only need to be dried at a temperature of 40 ~ 60oC, so it will be very easy for you to choose drying equipment for this product.

So through some of the above reference information, you have learned more about Nam Chi Crispy Rice  Cracker production unit in Ha Trung, Thanh Hoa province, Viet Nam. Customers who need advice on drying specific products, please contact Mactech Vietnam directly via the Hotline on this Website. Thank you for learning the shared content.

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