CN104223956A - Noodle stirring mechanism - Google Patents
Noodle stirring mechanism Download PDFInfo
- Publication number
- CN104223956A CN104223956A CN201310236917.7A CN201310236917A CN104223956A CN 104223956 A CN104223956 A CN 104223956A CN 201310236917 A CN201310236917 A CN 201310236917A CN 104223956 A CN104223956 A CN 104223956A
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- noodles
- rod
- stirring mechanism
- drive link
- rotary body
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Abstract
The invention discloses a noodle stirring mechanism. The noodle stirring mechanism is provided with a power mechanism, a transmission rod and a rotating body, wherein the power mechanism is provided with a holding portion, people can hold the holding portion to move the power mechanism, the top end of the transmission rod is connected to the bottom of the power mechanism, the transmission rod is driven by the power mechanism to rotate, and the rotating body is arranged at the tail end of the transmission rod and can rotate along with the transmission rod. When the noodle stirring mechanism is used, noodles are placed in a container containing hot water, the rotating body is placed in water, the rotating body is driven by the power mechanism to rotate, and the noodles can rotate along with the rotating body. By the adoption of the noodle stirring mechanism, the purpose that noodles can be scattered to be evenly heated can be achieved, and when the noodles rotate along with the rotating body, the purpose that tension force is exerted on the noodles, so that the elasticity of the noodles is improved can be achieved.
Description
Technical field
The invention relates to a kind of noodles stirring mechanism; Relate to a kind of when cooking noodle especially, noodles are turned round in water, and then noodles are scattered and can thermally equivalent, and make the noodles stirring mechanism of noodles under tension and lifting rib.
Background technology
Wheaten food is one of staple food of modern.After dough being made the noodles of strip, not only conveniently can boil, and utilize the means such as stretching can promote the muscle of noodles, noodles be had and chews strength and extensively liked by popular.
General noodles cooking method roughly comprises the following steps: first noodles to be put into the container that has hot water; Treat that noodles soak until boil in water; Noodles are pulled out from hot water and gets product; In addition, also can be included in water flavorings such as adding such as salt, finished product is stirred in sauce together with, and finished product is put into the medium various seasoning mode of special thick soup.
In above-mentioned steps, soak if just noodles are placed in water, because noodles can overlap in together, and have the problem of being heated uneven to produce, thus, not only can affect mouthfeel because the time of boiling at each position is different, and the time of boiling needed for whole noodles can be extended, therefore general operation person can utilize an agitator arm to stir noodles in order to avoid noodles are glutinous together, but this manual drive stirring bar that utilizes is required great effort to the action making noodles scatter very much, with the hotel owner that generally does business, all may to boil hundreds of every day, make operator's physical load very large, operator is caused usually just to stir a little, make noodles glutinous together not all right, but be so just difficult to improve noodles to be heated uneven problem.
In addition, general noodles are through being shaped and can conveniently preserving after the step such as to dewater, but in this case, if stretching noodles can not promote the muscle of noodles, but also noodles may be caused to rupture, if but noodles are being soaked in hot water until in the process of boiling, because noodles absorb moisture, so suitably stretching noodles can promote noodles muscle, and then promote mouthfeel, therefore, the noodles be soaked in hot water that how to stretch become one of problem that pole need solve.At above-mentioned stirring noodles with in the step making noodles scatter, if can stir rapidly, just can reach the object of the noodles be soaked in hot water that stretch, but drive the speed of stirring bar fast not also not lasting with manpower.
In view of this inventor, thinks hard funiculus, active research, is engaged in the experience of Related product research for many years, and through constantly test and improvement, finally designs the present invention.
Summary of the invention
The object of the present invention is to provide a kind of when boiling face, noodles can be made to scatter and thermally equivalent, and make noodles under tension and carry the noodles stirring mechanism of high tendon character.
The technical characteristic that the present invention reaches above-mentioned purpose comprises: an actuating unit, has a grip part, can grip so that this actuating unit mobile for staff; One drive link, top connects bottom this actuating unit, rotates by this actuating unit drives; And a rotary body, be located at this drive link end, can along with this drive rod rotation; During use, noodles are put into the container that has hot water, then rotary body is put into water, rotate with actuating unit driving rotating bodies again, noodles can be made to turn round along with rotary body, thus reach and noodles scattered and the object of thermally equivalent, and noodles along with rotary body turn round time, the object of under tension and lifting rib can be reached.Preferably, this rotary body has at least one body of rod to save material cost.
Preferably, this rotary body is made up of at least two bodies of rod, noodles is complied with and connects the revolution of rotund path, rupture to avoid noodles to be subject to shearing.
Preferably, this drive link end is located on this body of rod top, and end-rings to be around in around this drive link and to be suspended in below this drive link, and noodles can be made slightly to be wrapped on this body of rod, make noodles because of the pulling force of the body of rod and the resistance of water and under tension, and then reach the object of lifting rib.
Preferably, this body of rod is skewed, can produce the lifting force that noodles are moved up when stirring noodles.
Preferably, this body of rod is provided with a hook shape bar, and this hook shape masthead end is located at this body of rod end, and this hook shape bar end bends inwards, and can stir noodles when this rotary body departs from water.
Preferably, respectively the end of the hook shape bar of this body of rod is not close together and forms an opening, can fall by the noodles be conveniently wrapped on the body of rod.
From the above, can, when boiling face, noodles be scattered and thermally equivalent by noodles stirring mechanism of the present invention, and make noodles under tension and carry high tendon character.
Accompanying drawing explanation
Fig. 1 is that rotary body of the present invention is put into one and had schematic diagram before the container of noodles and water.
Fig. 2 is the stereogram of rotary body of the present invention.
When Fig. 3 is rotary body of the present invention rotation, noodles can be made to present the schematic diagram of floating state.
Description of reference numerals:
100-noodles stirring mechanism, 1-actuating unit, 11-grip part, 2-drive link, 3-rotary body, the 31-body of rod, 32-hooks shape bar, 33-opening, 4-container.
Detailed description of the invention
In order to there be understanding clearly to technical characteristic of the present invention, object and effect, now contrast accompanying drawing and the specific embodiment of the present invention is described.
As shown in Figure 1, noodles stirring mechanism 100 of the present invention comprises: an actuating unit 1, has a grip part 11, can grip so that mobile actuating unit 1 for staff; One drive link 2, top connects bottom actuating unit 1, rotates by actuating unit 1 drives; And a rotary body 3, be located at drive link 2 end, can rotate along with drive link 2; During use, noodles are put into the container 4 that has hot water, then rotary body 3 is put into water, rotate with actuating unit 1 driving rotating bodies 3 again, noodles can be made to turn round along with rotary body 3, reach and noodles scattered and the object of thermally equivalent, and noodles along with rotary body 3 turn round time, the object of under tension and lifting rib can be reached.Be described in detail below.
Actuating unit 1 can adopt conventional motor, for driving drive link 2 and then driven rotary body 3 to rotate, wherein can have the (not shown) such as motor, control circuit, electricity storage structure and gauge tap.
Drive link 2 top connects bottom actuating unit 1, can drive by actuating unit 1 and rotate, and it has predetermined length with the spacing of motivation of adjustment mechanism 1 with rotary body 3.
As shown in Figure 2, rotary body 3 is located at drive link 2 end, can rotate along with drive link 2, therefore above-mentioned noodles can be made to turn round along with rotary body 3, reach and noodles are scattered and the object of thermally equivalent, and pivotal centrifugal force can make noodles under tension and lifting rib, this rotary body 3 can be a body of rod to save material cost, or be made up of at least two bodies of rod, noodles are complied with and connects the revolution of rotund path, rupture to avoid noodles to be subject to shearing, or the pivotal kenel of noodles can be driven for other, for convenience of description, be described as follows for the rotary body 3 be made up of three bodies of rod 31.
Drive link 2 end is located on each body of rod 31 top, and end-rings to be around in around drive link 2 and to be suspended in below drive link 2, can noodles be conveniently made to scatter and can not overlap in together, and then reach the object making noodles thermally equivalent, and the rod-like structure of the body of rod 31 can make noodles slightly be wound around thereon, thus, noodles because of the resistance of the pulling force of the body of rod 31 and water and under tension, and then will reach the object of lifting rib.In addition, as shown in Figures 1 and 2, the slewing area of the body of rod 31 can be designed to the internal diameter being slightly less than container 4, make noodles because of the effect of the such as condition such as centrifugal force, gravity after being thrown away, still can swim in around the body of rod 31, then be wrapped in again on the body of rod 31, thus, the pulling force that the relativity that noodles will be subject to the body of rod 31 and water produces, and then reach the object of lifting rib.
As shown in Figure 2, the body of rod 31 can in skewed, the lifting force (as shown in Figure 3) that noodles are moved up can be produced when stirring noodles, coordinate the gravity of noodles itself again, and noodles also can be moved up and down when turning round, to avoid noodles to be deposited in bottom, noodles can be made to scatter and thermally equivalent.
The body of rod 31 can be provided with a hook shape bar 32 further, hooks shape bar 32 top and is located at the body of rod 31 end, and hook shape bar 32 bends inwards, and can push noodles aside, and noodles can not be taken away when rotary body 3 departs from water.Preferably, the end of the hook shape bar 32 of each body of rod is not close together and forms an opening 33, can fall by the noodles be conveniently wrapped on the body of rod 31.
Above-mentioned each body of rod 31 can be evenly distributed on the below around drive link 2, and such as three bodies of rod 31 can be spaced about 120 degree, during to rotate in water, drives noodles according to connecing the revolution of rotund path, and then noodles can be scattered and thermally equivalent.
The foregoing is only the schematic detailed description of the invention of the present invention, and be not used to limit scope of the present invention.Any those skilled in the art, the equivalent variations done under the prerequisite not departing from design of the present invention and principle and amendment, all should belong to the scope of protection of the invention.And it should be noted that, each part of the present invention is not limited in above-mentioned overall applicability, the each technical characteristic described in description of the present invention can select one to adopt separately or select the multinomial use that combines according to actual needs, therefore, the present invention covers other relevant with this case inventive point in the nature of things and combines and embody rule.
Claims (7)
1. a noodles stirring mechanism (100), is characterized in that, comprising:
One actuating unit (1), has a grip part (11), grips so that mobile this actuating unit (1) for staff;
One drive link (2), top connects this actuating unit (1) bottom, rotates by this actuating unit (1) drives; And
One rotary body (3), is located at this drive link (2) end, can rotate along with this drive link (2);
Noodles are put into one there is the container of hot water after, then rotary body (3) is put into water, rotate with actuating unit (1) driving rotating bodies (3) again, make noodles along with rotary body (3) revolution, thus noodles are scattered and thermally equivalent, and noodles along with rotary body (3) turn round time, make noodles under tension and lifting rib.
2. noodles stirring mechanism (100) as claimed in claim 1, it is characterized in that, this rotary body (3) has at least one body of rod (31).
3. noodles stirring mechanism (100) as claimed in claim 2, it is characterized in that, wherein this drive link (2) end is located on this body of rod (31) top, and end-rings is around in this drive link (2) surrounding and is suspended in this drive link (2) below.
4. noodles stirring mechanism (100) as claimed in claim 3, it is characterized in that, this body of rod (31) is in skewed.
5. noodles stirring mechanism (100) as claimed in claim 3, it is characterized in that, this body of rod (31) is provided with a hook shape bar (32), this body of rod (31) end is located on this hook shape bar (32) top, and this hook shape bar (32) end bends inwards.
6. the noodles stirring mechanism (100) as described in claim 3 or 4 or 5, is characterized in that, this rotary body (3) is made up of at least two bodies of rod (31).
7. noodles stirring mechanism (100) as claimed in claim 6, it is characterized in that, respectively the end of the hook shape bar (32) of this body of rod is not close together and forms an opening (33).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310236917.7A CN104223956A (en) | 2013-06-14 | 2013-06-14 | Noodle stirring mechanism |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310236917.7A CN104223956A (en) | 2013-06-14 | 2013-06-14 | Noodle stirring mechanism |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104223956A true CN104223956A (en) | 2014-12-24 |
Family
ID=52213539
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310236917.7A Pending CN104223956A (en) | 2013-06-14 | 2013-06-14 | Noodle stirring mechanism |
Country Status (1)
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| CN (1) | CN104223956A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113827112A (en) * | 2021-09-23 | 2021-12-24 | 广东粤有厨业科技有限公司 | Noodle cooking machine with physical heat dissipation and steam condensation |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2143051Y (en) * | 1992-01-11 | 1993-10-06 | 徐庭中 | All-round dumplings and noodles machine |
| CA2322680A1 (en) * | 1998-02-26 | 1999-09-02 | Jose Perez Gonzalvo | Process and corresponding machines for the preparation of ready-cooked and semi-cooked dishes |
| CN201996335U (en) * | 2011-01-25 | 2011-10-05 | 王思超 | Stirring machine for dumplings |
| CN202397249U (en) * | 2011-12-26 | 2012-08-29 | 美的集团有限公司 | Stirring mechanism with automatic lifting function |
| CN203378985U (en) * | 2013-06-14 | 2014-01-08 | 刘正雄 | Noodle stirring mechanism |
-
2013
- 2013-06-14 CN CN201310236917.7A patent/CN104223956A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2143051Y (en) * | 1992-01-11 | 1993-10-06 | 徐庭中 | All-round dumplings and noodles machine |
| CA2322680A1 (en) * | 1998-02-26 | 1999-09-02 | Jose Perez Gonzalvo | Process and corresponding machines for the preparation of ready-cooked and semi-cooked dishes |
| CN201996335U (en) * | 2011-01-25 | 2011-10-05 | 王思超 | Stirring machine for dumplings |
| CN202397249U (en) * | 2011-12-26 | 2012-08-29 | 美的集团有限公司 | Stirring mechanism with automatic lifting function |
| CN203378985U (en) * | 2013-06-14 | 2014-01-08 | 刘正雄 | Noodle stirring mechanism |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113827112A (en) * | 2021-09-23 | 2021-12-24 | 广东粤有厨业科技有限公司 | Noodle cooking machine with physical heat dissipation and steam condensation |
| CN113827112B (en) * | 2021-09-23 | 2023-04-07 | 广东粤有厨业科技有限公司 | Noodle cooking machine with physical heat dissipation and steam condensation |
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Application publication date: 20141224 |
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| WD01 | Invention patent application deemed withdrawn after publication |