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  • The introduction of frozen waffles in the 19 fifties marked the dawn of a new era for those that liked eating them but no cooking them.

  • Knocking up a plate of waffles was suddenly snap.

  • All the main preparation work takes place in the factory.

  • They add flavorings like Berries to a flower based waffle mix on, then turned to liquid ingredients, water, canola oil and liquid cane sugar.

  • They pour them into a big tank and mix thoroughly there, then ready to thicken it into a butter with the flour based waffle premix.

  • It also includes baking powder, which reacts with water to cause pockets of carbon dioxide to form for 11 in effect, that will continue during baking.

  • After adding more Berries, this butter is complete, and there's enough in this one tank to produce 3600 waffles.

  • Pot waffle lions are sprayed with the mist of nonstick coating down the line on automated pump deposits, measured amounts of batter onto each grip plate.

  • The top grid plates in case the butter.

  • This production line is computerized, which ensures the plates of filled quickly and without any spills.

  • As they move towards the oven.

  • Waffle lions rotate, allowing the batter to reach all the crevices inside.

  • They now move through a long gas oven.

  • It takes him up two minutes for them to cook.

  • They emerge from the oven piping heart, where a machine called a picking drum removes them from the irons.

  • As the picking drum revolves, Needles grabbed the waffles and pull them off the hot grid.

  • Planes picking drum transports the waffles up to another level, the needle's retract, transferring them to a series of conveyors.

  • The hens manure drops through the bottom of their cages onto a conveyor belt below.

  • Even so, some eggs do get dirty, so they're thoroughly cleaned and disinfected.

  • Later on, automated equipment transfers the eggs onto plastic flats.

  • It places them wide, end up to keep the yolks properly centered.

  • The flat's go into a cold room until a refrigerated truck ships them to the grading station, whose job is to classify the eggs by quality Best grade.

  • A end up on supermarket shelves.

  • Lesser grades go to processing plants to be turned into ingredients used in foods, pharmaceuticals on products, such a shampoos.

  • Wth, this automated station is high tech and high speed processing, 144,000 eggs per hour.

  • First, a suction machine lifts the eggs off the flats and transfers them onto a moving track leading to the cleaning station.

  • There, a washer gently scrubs the eggs with soap and disinfectant.

  • Water is 45 degrees Celsius.

  • Anything hotter would cook the eggs.

  • Then it's into a dryer for five seconds to evaporate the most.

  • Yeah, the eggs then pass over a bright light, which highlights the condition of the shells.

  • Workers do a visual inspection, removing any that a cracked grading camera above assesses the condition and quality of the shells exterior further down the line.

  • Other cameras will inspect the interior for blood.

  • To check the strength of the eggshells, acoustic sensors tap on the Yanks, detecting any brittle shells by the different sounds of the tap.

  • The inspection machines mark and reject any egg that doesn't make me a grade When it comes to breakfast.

  • Bacon is one of our favorite side orders.

  • Its popularity actually goes back centuries to the days when people cured in smoked meats in their own homes.

  • But today, a quick trip to the store and anyone can bring home the bacon, bacon is now processed and even pre cooked in factories.

  • It all starts with a load of pork bellies.

  • They're tossed into a big tumbler.

  • The action softens them so it will be easier to remove the skins.

  • Each pork belly goes skin side down on a conveyor belt.

  • This'll conveyor takes the pork bellies to a long automated blade that slices this skin away from the meat.

  • Skins drop onto another conveyor belt to be processed into pork rinds.

  • Meanwhile, meat pieces head toward a flipping device that turns them back side up.

  • So workers down the line contrino off any remaining pieces of skin.

  • Next, they mix up a brine solution, which will cure the pork.

  • Salt is funneled into a tank of water.

  • It's mixed thoroughly until the salt dissolves, then liquid smoke and other flavorings, air added.

  • The pork bellies now pass under an injector head.

  • It's needles repeatedly inject the curing solution into each pork belly.

  • A metal hanger called a comb is pressed into each of the pork bellies so they could be hung on Iraq.

  • Then it's into the drench cabinet for a shower of liquid smoke.

  • As liquid smoke bombards the meat, it adds flavor and color to the surface.

  • Pork bellies are transferred to a big oven the cook for five hours at a low temperature that allows the flavoring to permeate the meat.

The introduction of frozen waffles in the 19 fifties marked the dawn of a new era for those that liked eating them but no cooking them.


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B2 中高級

早餐特輯|製作方法 (BREAKFAST SPECIAL | How It's Made)

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    林宜悉 發佈於 2021 年 01 月 14 日