面食机是一种厨房设备，可以帮助将面团揉成许多不同种类的新鲜面食。有手动和电动两种型号，这两款面食机都提供多种不同的功能，价格也各不相同。
许多面食机生产各种面条，包括linguini。
手动机器通常使用手动曲柄来驱动机器。在这些型号中，用户手工制作面团。然后，机器将面团压到合适的尺寸，用户用曲柄转动面团。面食机通常有一个刻度盘，由用户选择厚度这通常意味着面团会一次又一次地通过机器，直到面团终达到合适的厚度。机器通常会有另一个附件，通过它，面团被转动，将面团切割成合适大小的面团。手动面食机在很大程度上把擀面杖从面食制作中取出。它们可以在任何地方使用，而且在厨房占用的空间很小。
面食切割机用于制作宽面条。
电动模型使手动面食机的一些工作自动化。许多自动面食机只需事先将面团原料放入机器中即可需要搅拌。在那里，面食机内的一个电机负责将配料混合到适当的稠度，将面团揉成合适的质地，然后将面团切成所选类型的面食。自动制面机几乎完全自动化了面食制作的过程，从混合到切割
面食机用于制作面食，可以用菠菜使面食变得更加鲜美。
市场上有许多面食制造商，既有手动的也有自动的，手动曲柄版本可以很便宜地购买，通常不到50美元左右。自动模式的价格差别很大，从100美元到几百美元不等。正如人们猜测的那样，价格更贵的型号提供更多的功能和更坚固的设计。但是与市场上新鲜面食的成本相比，面食生产商只需使用几个月就可以开始自己付账了。许多型号的面食都有几种类型，包括linguini、fettuccini，还有意大利面条。
一开始看起来很吓人，但实际上意大利面很容易做。面团有很多不同的配方，基本的配料包括面粉、鸡蛋和水。然而，还有许多其他配料可以添加，从菠菜到大蒜。在意大利面机器的帮助下，新鲜的意大利面可以在不到一个小时的时间内做好准备。
新鲜意大利面加香肠还有蘑菇。

加酸消解，加混酸如王水消解，也可加碱但少用。清洗可用清洁精等软毛刷洗，后用清水洗，酸泡。

可能是前端有地方堵了

大蒜压榨机是一种厨房工具，是专门为烹调大蒜而设计的。与许多加工大蒜的厨房工具一样，大蒜压榨机是厨师们热议的话题。有人认为压榨机生产的大蒜提取物味道上乘，而另一些人则认为该设备相当可疑，如果可能的话，他们会尽量避免。对于喜欢使用大蒜压榨机的厨师来说，许多厨房用品商店都会出售这种设备，而且还可以通过厨房供应公司订购。
大蒜头。
器具。这些部件通常用铰链连接起来。个是挤压机篮子，一个可以放大蒜的结实的小碗。碗的底部是由一块很细的穿孔的金属片或挤压机板制成的，这样当大蒜被推进时，它就被迫穿过金属上的孔。典型的是，碗，挤压机板和手柄模制成一个整体。大蒜压榨机的第二个部件包括一个压力机，该压力机安装在一个长手柄上，可装入碗中。
要使用压力机，厨师将蒜瓣装入挤压机篮中，然后将压榨机推入挤压机篮中。长手柄提供了杠杆作用，允许厨师将大蒜强行送入等待的容器中。通常，大蒜压榨机的外部需要用锋利的刀轻轻刮平，以将所有的蒜丝从里面取出压榨后的大蒜质地非常细腻，有着丰富的大蒜香味，这种香味来自于许多细胞壁的破裂。
一些厨师发现，压榨大蒜时，大蒜皮更容易留下这当然更容易清理，尽管可能需要定期去除果皮以清除压榨机中的堵塞物，使所有的大蒜都能通过。大多数大蒜压榨机的压榨部分也有与挤出机板上的孔相匹配的小齿，进一步迫使大蒜通过。
喜欢大蒜压榨机的厨师认为，这种工具可以在不需要操刀的情况下生产出的大蒜碎。此外，媒体还发布了更多的大蒜风味，因为大蒜被压碎后释放出令人陶醉的香味，批评家们通常会指责大蒜新闻界，因为它本质上是单一的任务，而不是对这个工具提出任何具体的反对意见。

想达到好效果，真空滚揉机是少不了的，时间也不用那么长

征求意见稿还没有出来吧，

买台去膜机吧，不贵。

　　本对夹式洗瓶机适用于不同形状的包装容器玻璃瓶、塑料瓶及异型瓶。

　　是我公司消化吸国外同类设备的先进技术，自行设计开发的新型瓶子清洗设备，其大的优点对于不同规格的容器，改变瓶型只要简单调整不需更换零件，并且碎瓶率低。主要外购件电机、夹瓶链等均采用进口元件，速度控制采用施耐德变频器调速，操作方便，维护简单可靠，是饮料、罐头等食品行业生产线的理想配套设备。

　　对夹式洗瓶机的特点：

　　对夹式洗瓶机是半自动的液体灌装容器玻璃瓶的清洗设备，广泛用于酒水、果汁饮料、酱油和醋等生产单位清洗玻璃容器，对中小型饮料生产单位尤为适用。该产品除了进瓶和出瓶为人工操作外，洗刷程序全由机器自动完成，与人工清洗相比，工效可提高数十倍左右。不仅可以清洗里面的污垢，还可以清洗瓶外，效率可达1000--1200瓶/时。。

　　机器使用简便：接通电源、水源，启动机器，此时机器的四个动毛刷开始旋转，将瓶套入动毛刷，用于握住空瓶约两秒，瓶内已洗干净；松开手，让瓶随毛刷旋转约两秒，瓶外即被洗净。对于一些污垢比较严重的瓶，本机配有不锈钢水槽，将水槽放满水后，加入洗洁剂，然后将瓶浸泡后清洗效果更佳。

Organic Foods: Not More Nutritious?Study Says Organic Foods No More Nutritious, but Others DisagreeBy Kathleen DohenyWebMD Health NewsReviewed by Brunilda Nazario, MDJuly 30, 2009 -- Organically grown food is no more nutritious than conventionally grown food when it comes to the amount of certain important nutrients, according to a new review of published studies."We wanted to answer the question, 'Is there any evidence that organic food is nutritionally superior to conventionally grown food?'" says the study's lead author, Alan D. Dangour, PhD, a public health nutritionist at the London School of Hygiene & Tropical Medicine. "The answer is no. Organic food is not nutritionally superior to conventional food."The conclusions of the review, published in the American Journal of Clinical Nutrition, drew strong disagreement from U.S.-based food researchers.The global market for organic foods is estimated to be about $48 billion annually, according to the London researchers. Organic foods are produced under standards that control the use of chemicals in crop production and medicine in animal production, among other regulations.Organic vs. Conventional Foods: ReviewDangour and his colleagues searched for studies comparing organic and conventionally grown food from January 1958 to February 2008.They found 55 studies of satisfactory quality to include in their review and evaluated several nutrient categories, including: ? Nitrogen? Vitamin C? Phenolic compounds (also called polyphenols)? Magnesium? Calcium? Phosphorous? Potassium? Zinc? Total soluble solids? Copper? Acidity contentThey found that conventionally produced crops had a higher content of nitrogen, while organically produced crops had higher phosphorous and acidity content. No difference was detected for the other crop nutrient categories analyzed. When they looked only at animal-source foods, the researchers found no difference in nutrient content.The review, funded by the U.K. Food Standards Agency, didn't look at differences in pesticide residues between the two growing methods.Organic vs. Conventional: Other ViewsOfficials from the U.S. organic food industry, not surprisingly, took strong exception to the review, as did some other experts.''Our stand is it's beyond scientific doubt that that organic foods are higher in vitamins and important trace minerals and there are far fewer toxic residues in them," says Ronnie Cummins, national director of the Organ Consumers' Association. "And that's the reason that millions of American consumers are paying a premium price for organic production."One problem with the new review is the use of older studies, some done in 1958, says Michael Hansen, PhD, a senior scientist at Consumers Union and a food safety expert. "Newer studies have clearly shown significant differences between organic and nonorganic when it comes to nutrient content," he tells WebMD.''Most of the studies published before 1980 are flawed for a number of reasons,'' he says, including flawed methodology.Nutrients as a whole in the food supply are declining, Hansen says, citing another reason not to lump 1958 studies with more current ones.But Dangour responds that criticism is off base, as the comparisons of organic versus conventionally grown food were done within individual studies. And, he says, "the majority of studies [reviewed] were published since 2000."Charles Benbrook, PhD, chief scientist for The Organic Center, a Boulder-based industry group, says his center's research has produced different conclusions. "The more contemporary studies and higher quality ones do clearly support nutritional benefit for organically grown foods compared to conventionally grown foods," he says.He criticizes what he calls a lack of focus on polyphenols and antioxidants, which he says are about 25% higher in organically grown foods. The London team "downplays" the differences they did find between the foods, he says.

哪位有GB 23242-2009 食品加工机械 食物切碎机和搅拌机 安全和卫生要求 都快实施了，为什么还没见到文本呢，那位可以分享一下啊