The quality Meringue production line products production line also contains a variety of fat-free acids, such as erucic acid, tungoleic acid, ricinoleic acid, etc. Due to the different characteristics of these three oils, lard is used in the production of Chinese pastries. The crisping effect is good, followed by butter. It is not recommended to use vegetable oil. When cooking butter at home, some salt and star anise are usually added to prolong the storage time of lard.

　　When it is impossible to judge whether the quality Meringue production line products components in the circuit are damaged, it is also often used as a simple method to check the components. The cause of the shortcoming is that the resistor is short-circuited, or when the emitter-base of the transistor is short-circuited, one end of the resistor can be soldered off from the circuit board.

　　Therefore, quality Meringue production line products In the production of Chinese pastries, lard has the best cracking effect, followed by butter. It is not recommended to use vegetable oil. When home-made butter is usually put in some salt and star anise Extend the storage time of lard, but remember not to add these two kinds of lard for making Chinese dim sum, because the addition of these two, especially star anise will make lard smell "weird", which must be avoided during baking.