字幕列表 影片播放 列印英文字幕 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.