Process of steaming and roasting method is wet

Process of steaming and roasting method is wet, moist steaming and roasting method is adopted before adding water wet, re-steaming and roasting methods, stages are described below: 
(1) wet stage 
Add water to be uniform - application nozzle spray, avoid direct drainage pipes when water; when water sprayto disperse evenly, the water should not be too hard; as to when water vapor, water should be placed in the position of the inlet must be sprayed into fine droplets or mist. The first layer should be stamped sealed off the exhaust to prevent water evaporation. To full charge, typically 80% to 90%, the preform to ensure adequatecontact with water. 
Process of steaming and roasting method is wet (2) the blank phase was evaporated 
Should be blank steamed through steam evenly. The first layer to wet-based, second layer, third layersteamed green based,charging about 80%, the material temperature 95 ~ 100 ℃, time 50 to 60 minutes.

                      
(3) Phase fried blanks 
Mainly to water heating, reaching into virgin water requirements. Not only to open the exhaust pipe naturalexhaust valve, and the pot material less memory. Loading capacity is generally controlled at about 40%, the material temperature to ensure the reach 105 ~ 110 ℃, moisture control in the 4% to 6%. Then by steaming wok press on to make it into juice after adjusting the temperature of the preform at 123 ~ 125 ℃, the water is about 2.5%. At this point feel identified with blanks: yellow or yellow with brown, shiny surface shiny, slightlygreasy, with good plasticity when loose state. Hand pinch out of oil, when the hand release, blanks have a certain flexibility, but also a loose state. 
Process of steaming and roasting method is wet (4) steaming and roasting time of the whole process generally120 minutes is appropriate, in the auxiliary steaming wok should be up to 90 minutes or so, press the steamershould reach within 30 minutes or so.