CN106387668A - Production method of beef glutinous rice crusts - Google Patents
Production method of beef glutinous rice crusts Download PDFInfo
- Publication number
- CN106387668A CN106387668A CN201610822704.6A CN201610822704A CN106387668A CN 106387668 A CN106387668 A CN 106387668A CN 201610822704 A CN201610822704 A CN 201610822704A CN 106387668 A CN106387668 A CN 106387668A
- Authority
- CN
- China
- Prior art keywords
- rice
- crispy rice
- beef
- baking
- glutinous rice
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 235
- 235000009566 rice Nutrition 0.000 title claims abstract description 235
- 235000015278 beef Nutrition 0.000 title claims abstract description 65
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 28
- 206010039509 Scab Diseases 0.000 title abstract 8
- 240000007594 Oryza sativa Species 0.000 title description 185
- 239000000463 material Substances 0.000 claims abstract description 84
- 235000013305 food Nutrition 0.000 claims abstract description 15
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims abstract description 9
- 241000209094 Oryza Species 0.000 claims abstract 50
- 230000007246 mechanism Effects 0.000 claims description 45
- 238000005520 cutting process Methods 0.000 claims description 29
- 238000000034 method Methods 0.000 claims description 24
- 238000001816 cooling Methods 0.000 claims description 22
- 238000001125 extrusion Methods 0.000 claims description 21
- 239000002994 raw material Substances 0.000 claims description 14
- 235000013555 soy sauce Nutrition 0.000 claims description 13
- 235000013547 stew Nutrition 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000009938 salting Methods 0.000 claims description 9
- 230000015572 biosynthetic process Effects 0.000 claims description 8
- 229910052736 halogen Inorganic materials 0.000 claims description 8
- 150000002367 halogens Chemical class 0.000 claims description 8
- 238000012856 packing Methods 0.000 claims description 8
- 238000010411 cooking Methods 0.000 claims description 7
- 238000003825 pressing Methods 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 4
- 244000061520 Angelica archangelica Species 0.000 claims description 3
- 241000522254 Cassia Species 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 3
- 240000004760 Pimpinella anisum Species 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- 244000223014 Syzygium aromaticum Species 0.000 claims description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 3
- 241000949456 Zanthoxylum Species 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000013519 translation Methods 0.000 claims description 3
- 235000021419 vinegar Nutrition 0.000 claims description 3
- 239000000052 vinegar Substances 0.000 claims description 3
- 235000015067 sauces Nutrition 0.000 claims description 2
- 235000002566 Capsicum Nutrition 0.000 claims 1
- 240000008574 Capsicum frutescens Species 0.000 claims 1
- 239000001390 capsicum minimum Substances 0.000 claims 1
- 235000013372 meat Nutrition 0.000 claims 1
- 235000021110 pickles Nutrition 0.000 claims 1
- 238000007493 shaping process Methods 0.000 abstract description 11
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 238000007599 discharging Methods 0.000 description 12
- 230000011218 segmentation Effects 0.000 description 5
- 238000001035 drying Methods 0.000 description 4
- 238000003754 machining Methods 0.000 description 4
- 238000000465 moulding Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 3
- 239000013589 supplement Substances 0.000 description 3
- 240000002582 Oryza sativa Indica Group Species 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000010924 continuous production Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 241001050743 Abelia chinensis Species 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 241000973497 Siphonognathus argyrophanes Species 0.000 description 1
- 230000008878 coupling Effects 0.000 description 1
- 238000010168 coupling process Methods 0.000 description 1
- 238000005859 coupling reaction Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000007373 indentation Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000012778 molding material Substances 0.000 description 1
- 238000011017 operating method Methods 0.000 description 1
- 230000005622 photoelectricity Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Cereal-Derived Products (AREA)
Abstract
The present invention relates to a production method of beef glutinous rice crusts. Glutinous rice is washed clean, then the glutinous rice is placed in a rice cooker to be steamed to be well-done, 120 parts by weight of the steamed well-done cooked glutinous rice, 10-12 parts by weight of a beef paste and seasoning materials are poured into a stirrer to be stirred and mixed, after the stirring and mixing, the cooked glutinous rice is transferred into a shaping and baking integrated food production device via a material transferring pump to conduct a shaping and baking treatment to prepare rice crust blocks, the prepared rice crust blocks are taken out to be cooled, and the cooled rice crust blocks are packaged to obtain the finished products. The technical scheme can be used for the production of the glutinous rice crusts, achieves the rapid shaping and baking of the glutinous rice crusts, and improves the production efficiency of the glutinous rice crusts.
Description
Technical field
The present invention relates to food production field is and in particular to a kind of method producing beef glutinous rice crispy rice.
Background technology
Chinese's love eats crispy rice, and because native stove fades away, therefore, the crispy rice sold in the market is mostly in food factory
Produce.Crispy rice on the market is divided into indica rice crust and glutinous rice crispy rice according to the difference of raw material, can divide according to shape is different again
For bowl-type crispy rice and block crispy rice, the form according to constitutive material is divided into ground rice to be burned bar and grain of rice crispy rice, according to processing mode
It is divided into rice crust fried in oil and baking crispy rice.
Anqing, the glutinous rice crispy rice in Yuexi County area, it is bulk, baking-type grain of rice crispy rice, its mouthfeel, local flavor pole
Good, deep liked by consumers in general, but mode of its processing at present is predominantly made by hand, working (machining) efficiency low it is difficult to expire
, therefore often the phenomenon of supply shortage on market it is therefore necessary to provide a kind of quick production glutinous rice crispy rice in the sufficient market demand
Scheme.
Analyzed by actual production, the production efficiency of impact glutinous rice crispy rice is mainly shaping and the baking of crispy rice, current city
Technique for solving these problems scheme is also occurred on field, mainly as follows：
Entitled " the spreading out and putting on mechanism of a kind of crispy-rice rice-laying device " (application number：200810154926.0) Chinese patent literature
It is recorded following technical scheme：Including frame, drive mechanism, upper plate, the lower section of upper plate share device equally, to share band below device equally big
The rotating disk of gear, the little gear being engaged with gear wheel by driving mechanisms control, described upper plate has the opening that meal passes through,
Rotating disk and sharing equally has the gap placing pallet of filling a bowl with rice between device.The program is only applicable to produce indica rice crust, after boiling
Glutinous rice viscosity is greatly it is impossible to reliably carry out discharging.And the caking property each other of the rice in pallet in the program is low, baking
Crispy rice afterwards is easily broken, and is unfavorable for packaging, transport and stores.Further need exist for manual by pallet taking to another one by one
Toasted in baking box, efficiency is low.
A kind of entitled " integrated full-automatic crispy rice production line " (application number：201220072181.5) Chinese patent literary composition
Offer and be recorded following technical scheme：Including being sequentially connected rice stirring device, shaped device, apparatus for baking, cooling device and bag
Assembling device；Rice stirring device, including mixer, described mixer is provided with can be around the agitator of mixer main shaft upset；Become
Type device, including automatic moulding machine, described automatic moulding machine is provided with feed hopper, forming conveyer, and this feed hopper is defeated with shaping
Send and be provided between band for controlling the idler machining of crispy rice molding thickness and controlling crispy rice to be molded the cutting knife of length；Baking dress
Put, toast line including subregion, described subregion toasts the smoke exhaust barrel that line is provided with more than a group, is provided with baking defeated in subregion baking line
Send band, described baking conveyer belt is realized running by the drive at its two ends；Cooling device, including cooling line, described cooling line
It is provided with cooling conveyor；Packing device, including automatic packaging machine, counts chartered plane and automatic boxing machine automatically.Although program energy
Enough realize the continuous production of crispy rice, but itself nor the production for glutinous rice crispy rice, because it is in feed hopper and shaping conveying
It is provided between band for controlling the idler machining of crispy rice molding thickness and controlling crispy rice to be molded the cutting knife of length, and glutinous rice
Viscosity greatly, therefore easily makes idler machining adhered materials so that glutinous rice cannot shape, and the crispy rice just having shaped cannot be carried out
Cutting, can make material sticks on forming conveyer, cannot discharging after drying.In addition, do not disclose specific crispy rice be as
What shapes, and also cannot be carried out reliably collecting for the crispy rice after baking.
Content of the invention
It is an object of the invention to provide a kind of method producing beef glutinous rice crispy rice, it can be used for the life of glutinous rice crispy rice
Produce, improve production efficiency.
For achieving the above object, present invention employs technical scheme below：
A kind of method producing beef glutinous rice crispy rice it is characterised in that：
Fresh beef is cut into bulk, is drained with water rinsing, the beef clod after draining and preserved materials are mixed after 3～5
DEG C low-temperature salting 2h, pours beef in tumbling bucket tumbling 4h after low-temperature salting, quick-boils beef and takes out cooling after water, so after tumbling
Afterwards beef is poured into stew in soy sauce 1～2h in halogen pot, beef taking-up cooling is cut into diced beef after terminating by stew in soy sauce, then puts diced beef
Enter that to make beef mud in muddy flesh machine stand-by；
Sticky rice washing is clean, then glutinous rice is placed in pot for cooking rice and cooks, glutinous rice that 120 weight portions are cooked, 10～
The beef mud of 12 weight portions and flavoring are poured into and are stirred in mixer mixing, and will stir mixed glutinous rice and pass through thing
Material conveying pump is delivered in food formation baking integral type production equipment and forms the prepared crispy rice block of baking process, by be obtained
Crispy rice block takes out cooling to carry out packing.
Food formation baking integral type production equipment is adopted and with the following method glutinous rice is made crispy rice block,
S1：The glutinous rice cooking raw material is stirred in mixer mixing, adjust flashboard and make to expect the discharge outlet of cylinder A bottom
In closed mode, then pass through material-handling pump by glutinous rice feedstock transportation to expecting in cylinder A, full of after raw material in material cylinder A, start food
Product shape baking integral type production equipment；
S2：Adjust flashboard make expect cylinder A bottom discharge outlet in opening, material cylinder B bottom discharge outlet in pass
Closed state, mobile slide block A makes the charging aperture feeding pipe joint with expecting on cylinder B be connected to be connected so that material-handling pump is to material
Feed in cylinder B, the material in startup drive mechanism Z pressing material cylinder A extrusion molding, crispy rice band of extrusion molding from extruder head
It is delivered in baking oven by the conveyer belt A of lower section and carries out primary baking, the crispy rice band after primary baking is transported in supporting table A
It is split mechanism and is cut into crispy rice faciola, the crispy rice faciola after cutting is conveyed by conveyer belt B, and crispy rice band is delivered to supporting table B
Upper cut-off mechanism is cut into crispy rice block, and the crispy rice block after cut-out is carried out middle rank baking by conveyer belt C conveying, after middle rank baking
Crispy rice from stock guide 44 landing to pallet in, conveyer belt D convey pallet near forming unit side translation, each piece of pot
After bar block drops down onto in pallet, pallet moves forward apart from d, matches with the thickness of crispy rice block apart from d, stacking panful bar in pallet
After block, conveyer belt C continues conveying crispy rice and carries out rear class baking in baking oven, new moving on the downside of stock guide bottom on conveyer belt C
Empty pallet access is carried out to the crispy rice block of landing on stock guide；Pile with the pallet of crispy rice block by after conveyer belt D conveying from outlet B
Removal baking oven；
If after in cylinder body A, material is extruded completely, adjust flashboard translated so that expected the discharge outlet of cylinder A bottom in
, in opening, mobile slide block A makes the charging feeding pipe joint with expecting on cylinder A for closed mode, the discharge outlet of material cylinder B bottom
Mouth is connected connection so that material-handling pump is to feed in material cylinder A, and the material in startup drive mechanism Z pressing material cylinder B is from extrusion
Extrusion molding on head, so exchanges the working condition of material cylinder A and material cylinder B, repeatedly to realize the continuous extrusion molding of material；
S3：Crispy rice block in pallet after removal baking oven is carried out cooling down and then packing.
Technique scheme can be used for the production of glutinous rice crispy rice, realizes glutinous rice crispy rice rapid shaping and baking, improves glutinous rice
The production efficiency of crispy rice.
Brief description
Fig. 1 toasts the structural representation of integral type production equipment for food formation；
Fig. 2 is the structural representation of forming unit；
Fig. 3 is the structural representation of pallet；
Fig. 4 is the A-A sectional view in Fig. 3；
Fig. 5 is arrangement schematic diagram in pallet for the crispy rice block.
Specific embodiment
In order that objects and advantages of the present invention become more apparent, with reference to embodiments the present invention is carried out specifically
Bright.It should be appreciated that following word is only in order to describe one or more specific embodiments of the present invention, not to the present invention
The protection domain of concrete request carries out considered critical.
A kind of method producing beef glutinous rice crispy rice it is characterised in that：
Fresh beef is cut into bulk, is drained with water rinsing, the beef clod after draining and preserved materials are mixed after 3～5
DEG C low-temperature salting 2h, pours beef in tumbling bucket tumbling 4h after low-temperature salting, quick-boils beef and takes out cooling after water, so after tumbling
Afterwards beef is poured into stew in soy sauce 1～2h in halogen pot, beef taking-up cooling is cut into diced beef after terminating by stew in soy sauce, then puts diced beef
Enter that to make beef mud in muddy flesh machine stand-by；
Glutinous rice is different from long-grained nonglutinous rice, and its stickiness after boiling is greatly it is therefore desirable to consider the shadow that glutinous rice stickiness produces to crispy rice
Ring.As glutinous rice produces crispy rice for raw material, it cannot carry out cutting before crispy rice band enters baking oven, can make crispy rice during cutting
Bonding so that the crispy rice after drying is difficult to depart from it is impossible to carry out reliable discharging from conveyer belt, is toasted on the conveyor belt simultaneously
Crispy rice after end is not easy to be cut, and the fragility of crispy rice is big, and cutting can make crispy rice crush, and yield rate is low.
Therefore, the present invention realizes shaping and the baking of crispy rice using technical scheme as shown in Figure 1.A kind of food formation dries
Roasting integral type production equipment, specifically refers to the equipment producing for glutinous rice crispy rice, including extruding the material into banded crispy rice
The forming unit of band, and the baking unit that crispy rice band is toasted, baking unit includes baking oven, is provided with baking oven
The conveyer belt A (part 41 in Fig. 1) of the arrangement that postpones successively, conveyer belt B (part 42 in Fig. 1), the conveyer belt C (portion in Fig. 1
Part 43), the feed end of conveyer belt A is located at the outside of baking oven 40, and the delivery end of conveyer belt A is located in baking oven 40, and forming unit sets
Put above the feed end of conveyer belt A, between the delivery end of conveyer belt A and conveyer belt B feed end, be provided with supporting table A (in Fig. 1
Part 471), the top of supporting table A is provided with the cutting mechanism that crispy rice band is cut into each crispy rice faciola, crispy rice faciola
Width is less than the width of crispy rice band, and the length direction of segmentation lines A is consistent with the length direction of crispy rice band, and segmentation lines A are
The cutting mechanism line of cut that cutting is formed on crispy rice band, is arranged between the feed end of the delivery end of conveyer belt B and conveyer belt C
There is supporting table B (part 472 in Fig. 1), the top of supporting table B is provided with cutting the crispy rice block of crispy rice faciola cutting squarely
Breaking mechanism, the length direction of segmentation lines B is perpendicular with the length direction of crispy rice faciola, and segmentation lines B are that shut-off mechanism is thin in crispy rice
The line of cut that on band, cutting is formed, the outside of conveyer belt C delivery end is provided with the stock guide 44 that crispy rice block is unloaded, guide
Plate 44 is obliquely arranged and the height along the conveying direction stock guide 44 of conveyer belt C is gradually lowered, stock guide 44 high-end with
The corresponding arrangement of delivery end of conveyer belt C,
The downside of stock guide 44 is provided for conveying the conveyer belt D of pallet, the pot to landing on stock guide 44 for the pallet 10
Bar block is collected, and conveyer belt C is upper and lower with conveyer belt D (part 48 in Fig. 1) to be arranged in parallel and both conveying directions are contrary,
Baking oven 40 opens up aperture A, B on the side wall of forming unit side, and aperture A is located at the upside of aperture B, and conveyer belt A passes through hole
Mouth A extends in baking oven 40, and baking oven 40 is away from setting aperture C, the height of aperture B, C and guide on the side wall of forming unit side
The height of plate 44 bottom is adapted, and the two ends of conveyer belt D are each passed through the outside that aperture B, C extend to baking oven 40 two ends.
By setting cutting mechanism and shut-off mechanism in baking oven 40, such glutinous rice band first carries out preliminary in baking oven 40
Baking so that the moisture content of crispy rice band reduces, viscosity also weakens；Dry to being cut after half-dried in crispy rice, so cut
Crispy rice after cutting will not bond cutting knife, blade and conveyer belt, realizes the reliable cutting to crispy rice.Meanwhile, the crispy rice block after cutting
Collect to pallet 10, by arrange conveyer belt D crispy rice is carried out turn back conveying so that crispy rice block in baking oven 40 long when stagnant
Stay toasted so that the length of baking oven 40 can arrange less, reduce place take up room, the length of production line and baking oven 40
Manufacturing cost.The glutinous rice crispy rice block of also not drying completely is being not easy to crush when stock guide 44 glides simultaneously, improves finished product
The integrality of crispy rice.It is additionally provided with heating source and temperature sensor, the upper homogenizing plate of baking oven 40 top setting and air-out in baking oven 40
The mouth of pipe, the lower homogenizing plate of bottom setting of baking oven 40 and air intake pipe orifice, air outlet tube mouth is connected by wind recycle unit with air intake pipe orifice
Connect, wind recycle unit realizes hot air circulation and dehumidifying.In addition in supporting table A, pressure roller also can be set, pressure roller rotates and is fixed on baking oven
On 40, drive mechanism H is ordered about pressure roller rotation and crispy rice band is compressed, and pressure roller is located at the front side of cutting mechanism.Baking oven 40 is solid
It is scheduled in frame, drive mechanism H can be motor-driven mechanism.
Because the viscosity of glutinous rice raw material is big, therefore traditional shaping mechanism be not suitable for, and the present invention adopts as shown in Figure 2
Technical scheme is implemented, and forming unit includes above conveyer belt A feed end the housing 20 of setting, housing 20 is provided with for
Accommodate the material cylinder (part 21a in Fig. 2) of molding materials to be extruded, the cylinder bottom of material cylinder arranges the discharging opening of strip, the bottom of material cylinder
Portion is additionally provided with extruder head 22, extruder head 22 arrangement corresponding with discharging opening, and extruder head 22 is provided with (section is) strip
Extrusion, the width of extrusion is consistent with the bandwidth direction of conveyer belt A, is provided with the piston of pressing materials in material cylinder
23, piston head 23 is connected with drive mechanism Z, and drive mechanism Z is ordered about piston head 23 and moved up and down, and the side wall of material cylinder is arranged
There is charging aperture 21b.So by the extruding of piston head 23 so that glutinous rice is quick forms more close banded Chinese Abelia
Band, realizes the rapid shaping of raw material.
It is therefore desirable to supplement raw material into cylinder body, need when single cylinder body produces to shut down and supplement due to using extrusion molding
Raw material, the low production efficiency of such crispy rice.Therefore, in the present invention, housing 20 is provided with two material cylinders, two material cylinders are designated as respectively
Material cylinder A and material cylinder B, two material cylinders are that housing 20 inner chamber is separated by the dividing plate of vertical shape arrangement, constitute housing 20 side of two material cylinders
Charging aperture 21b is respectively provided with wall, housing 20 is provided with slide block A (part 29 in Fig. 1), slide block A and housing 20 lateral wall
Constitute slide-and-guide in the horizontal direction to be connected, slide block A is connected with drive mechanism Y, and slide block A is provided with joint of conveying material pipe
(part 28 in Fig. 1), joint of conveying material pipe is connected with the discharging mouth of pipe of material-handling pump, and drive mechanism Y adjusts feed pipe and connects
Head and the connected state of enterprising material mouth 21b of two material cylinders；Two extrusions are provided with extruder head 22, two extrusions respectively with two material
The corresponding arrangement of discharging opening of cylinder bottom portion setting, the bottom of housing 20 is provided with horizontally disposed flashboard 21c, the shape of discharging opening
Consistent with the cross sectional shape of extrusion, flashboard 21c and housing 20 constitute slide-and-guide in the horizontal direction and are connected, flashboard
21c is connected with drive mechanism X, and drive mechanism X adjusts flashboard 21c and moves horizontally the discharging opening opening or closing two material cylinders.
When carrying out material extrusion molding, another cylinder body then supplements material by material-handling pump to such a cylinder body, by flashboard 21c
The conversion of two cylinder body working conditions is realized in movement with slide block A, thus realizing the continuous production of glutinous rice crispy rice, improving crispy rice and producing
Efficiency.
Further, as shown in Fig. 3,4,5, pallet 10 is the pallet 10 of square groove shape, the internal face of the side wall A on pallet 10
11a is arranged to consistent with stock guide 44 incline direction skewed, and side wall A is the side on pallet 10 near forming unit side
Wall, the bottom land inner surface 12a of pallet 10 be arranged to the height of skewed and bottom land inner surface along conveyer belt C conveying direction gradually
Increase, the bottom land of pallet 10 is constituted for mesh plate.The crispy rice falling so from stock guide 44 can rely on the inwall of side wall A
Ramp-like on face fold against, bottom land inner surface setting become skewed can prevent under crispy rice block fall behind slump cannot ramp-like fold against it is ensured that
Crispy rice block reliably gathers materials.The angle of inclination of bottom land inner surface 12a is provided with indentation on being 1～2 ° and inner surface 12a.
Further scheme is that cutting mechanism includes cutter shaft 451, and cutter shaft 451 is rotatably installed in baking oven 40, cutter shaft 451
Length direction consistent with the bandwidth direction of conveyer belt B, what on cutter shaft 451, interval setting was circular carries out cutting to crispy rice band
Segmentation knife 452, cutter shaft 451 is connected with drive mechanism W.The knife rest that shut-off mechanism includes cutting knife 46 and installs cutting knife 46, cuts
The length direction of knife 46 is consistent with the width of conveyer belt B, and knife rest constitutes slide-and-guide along vertical and baking oven 40 and joins
Close and connect, knife rest is connected with drive mechanism V, and drive mechanism V is ordered about cutting knife 46 and moved up and down.Thus realizing the reliability to crispy rice
Cutting and cut-out.
Detailed scheme is：Direction extruded by material at extrusion is the side pointing to baking oven 40 obliquely；So it is molded
Glutinous rice band afterwards can reliably be conveyed by conveyer belt A.The bottom of stock guide 44 is provided with for detecting pallet 10 position
First photoelectric sensor, the method realizing the baking of food Quick-forming also includes control device, and control device is according to the first photoelectricity
The running status of each part of signals-modulating of sensor detection.Control unit can be that the single-chip microcomputer of coding is constituted.So control
Device processed can regulate and control conveyer belt D and pallet 10 is accurately conveyed with the reliable splicing it is ensured that to crispy rice block.Conveyer belt D's
It is provided with pallet 10 discharging pipeline, the conveying direction of pallet 10 discharging pipeline and the conveying side of conveyer belt D outside delivery end
To perpendicular.Crispy rice block after so drying and pallet 10 are cooled down on pallet 10 discharging pipeline, are delivered to down simultaneously
One operation is packed.First photoelectric sensor detects after pallet 10 moves into place, and the crispy rice BOB(beginning of block) on conveyer belt C passes through
Stock guide 44 falls into pallet 10, and pallet 10 is carried out splicing by conveyer belt C conveying successively.
It is respectively provided with the soft curtain that keeps out the wind at aperture A, B, C.Each drive mechanism can refer to following scheme and implemented, drive mechanism
W is motor-driven mechanism, and drive mechanism V is air cylinder driven mechanism.Here the driving being moved along a straight line for adjusting part
Mechanism may also be employed screw-nut body and implemented.
The method using the said equipment, raw material being formed and being dried includes following operating procedure：
The glutinous rice cooking raw material is stirred in mixer mixing, adjust flashboard 21c and make to expect the discharge outlet of cylinder A bottom
In closed mode, then pass through material-handling pump by glutinous rice feedstock transportation to expecting in cylinder A, full of after raw material in material cylinder A, start food
Product shape baking integral type production equipment；
Adjust flashboard 21c make expect cylinder A bottom discharge outlet in opening, material cylinder B bottom discharge outlet in pass
Closed state, mobile slide block A make the charging aperture 21b feeding pipe joint with expecting on cylinder B be connected be connected so that material-handling pump to
Feed in material cylinder B, the material in startup drive mechanism Z pressing material cylinder A extrusion molding, crispy rice of extrusion molding from extruder head 22
Band is delivered in baking oven 40 by the conveyer belt A of lower section and carries out primary baking, and the crispy rice band after primary baking is transported to and props up
It is split mechanism on support platform A and is cut into crispy rice faciola, the crispy rice faciola after cutting is conveyed by conveyer belt B, and crispy rice band is delivered to
In supporting table B, cut-off mechanism is cut into crispy rice block, and the crispy rice block after cut-out is carried out middle rank baking, middle rank by conveyer belt C conveying
Crispy rice after baking from stock guide 44 landing to pallet 10, conveyer belt D convey pallet 10 near forming unit side
Translation, after each piece of crispy rice block drops down onto in pallet 10, pallet 10 moves forward apart from d, matches with the thickness of crispy rice block apart from d
(consistent or coupling), after stacking panful bar block in pallet 10, conveyer belt C continues conveying crispy rice and carries out rear class baking in baking oven 40
Roasting, on conveyer belt C, the new empty pallet 10 moving on the downside of stock guide 44 bottom is contained to the crispy rice block of landing on stock guide 44
Connect；Pile with the pallet 10 of crispy rice block by after conveyer belt D conveying from outlet B removal baking oven 40；
If after material is extruded completely in cylinder body A, adjust flashboard 21c and translated so that being expected the discharge outlet of cylinder A bottom
In closed mode, expect the discharge outlet of cylinder B bottom in opening, mobile slide block A makes to feed entering on pipe joint and material cylinder A
Material mouth 21b is connected connection so that material-handling pump, to feed in material cylinder A, starts the material in drive mechanism Z pressing material cylinder B
Extrusion molding from extruder head 22, so exchanges the working condition of material cylinder A and material cylinder B, repeatedly to realize the continuous extrusion of material
Shape；
Crispy rice block in pallet 10 after removal baking oven 40 is carried out cooling down and then packing.
The baking temperature setting of the length of conveyer belt A, B, C and baking oven 40 should be defined by realizing following purposes, crispy rice
When band reaches in supporting table A, the moisture content of crispy rice band is down to 8～12% about, and now crispy rice is softer, due to most of water
Part is removed, and therefore viscosity substantially reduces, and therefore can carry out reliable cutting；The length of conveyer belt B is less, plays middle mistake
Cross the effect of conveying, when crispy rice block reaches material guiding parts, the moisture content of crispy rice block is down to 6～9% about, and now crispy rice takes off further
Water, but also not completely dry, there is certain intensity can tilt vertical shape and fold against, should not crush when falling simultaneously；Crispy rice block falls
It is baked to dry after to pallet 10 completely by the conveying of conveyer belt D, the moisture content of crispy rice block is down to less than 4%.This area
Those of ordinary skill, when carrying out concrete operations, can carry out phase according to corresponding general knowledge and conventional meanses after understanding this programme
Should adjust, select conveyer belt A, B, C, D of appropriate length and suitable baking temperature is set, thus realizing the rapid shaping of crispy rice
Baking, the high yield rate of crispy rice simultaneously.The width of prepared crispy rice block is 13～15cm, and length is 16～20cm.
Baking temperature in general baking oven 40 is arranged between 120～280 DEG C.
Before cutting, roll-in is carried out to crispy rice band using pressure roller.
The present invention fails equipment, mechanism, assembly and the method for operating of detailed description, and those of ordinary skill in the art are all optional
Used with equipment, mechanism, assembly and the method for operating with identical function commonly used in the art and implemented.Or according to raw
Identical device, mechanism, assembly and method of operating that general knowledge of living is selected are used and are implemented.
Embodiment 1：Original flavor beef glutinous rice crispy rice
Fresh beef is cut into bulk, is drained with water rinsing, the beef clod after draining and preserved materials are mixed after 3～5
DEG C low-temperature salting 2h, pours beef in tumbling bucket tumbling 4h after low-temperature salting, quick-boils beef and takes out cooling after water, so after tumbling
Afterwards beef is poured into stew in soy sauce 1～2h in halogen pot, beef taking-up cooling is cut into diced beef after terminating by stew in soy sauce, then puts diced beef
Enter that to make beef mud in muddy flesh machine stand-by；Preserved materials include salt, vinegar, ginger slice, zanthoxylum powder.Halogen material used by stew in soy sauce is by following former
Material composition：1 weight portion dried orange peel, 1.2 weight portion Chinese cassia trees, the root of Dahurain angelica of 1 weight portion, the fennel seeds of 1.2 weight portions, 0.2 weight portion
Anise, the Radix Glycyrrhizae of 1 weight portion, 0.8 weight portion Chinese prickly ash, the cloves of 0.2 weight portion, the tsaoko of 1 weight portion.
Sticky rice washing is clean, then glutinous rice is placed in pot for cooking rice and cooks, glutinous rice that 120 weight portions are cooked, 10 weights
The beef mud of amount part, appropriate salt are poured into and are stirred in mixer mixing, and heat while stirring, will stir mixed glutinous rice
It is delivered in food formation baking integral type production equipment by material-handling pump and form the prepared crispy rice block of baking process, will
Prepared crispy rice block takes out cooling to carry out packing.
Embodiment 2：Fragrant spicy beef glutinous rice crispy rice
Fresh beef is cut into bulk, is drained with water rinsing, the beef clod after draining and preserved materials are mixed after 3～5
DEG C low-temperature salting 2h, pours beef in tumbling bucket tumbling 4h after low-temperature salting, quick-boils beef and takes out cooling after water, so after tumbling
Afterwards beef is poured into stew in soy sauce 1～2h in halogen pot, beef taking-up cooling is cut into diced beef after terminating by stew in soy sauce, then puts diced beef
Enter that to make beef mud in muddy flesh machine stand-by；Preserved materials include salt, vinegar, ginger slice, zanthoxylum powder.Halogen material used by stew in soy sauce is by following former
Material composition：1 weight portion dried orange peel, 1.2 weight portion Chinese cassia trees, the root of Dahurain angelica of 1 weight portion, the fennel seeds of 1.2 weight portions, 0.2 weight portion
Anise, the Radix Glycyrrhizae of 1 weight portion, 0.8 weight portion Chinese prickly ash, the cloves of 0.2 weight portion, the tsaoko of 1 weight portion.
Sticky rice washing is clean, then glutinous rice is placed in pot for cooking rice and cooks, glutinous rice that 120 weight portions are cooked, 12 weights
The beef mud of amount part, appropriate salt, thick chilli sauce are poured into and are stirred in mixer mixing, and heat while stirring, after stirring mixing
Glutinous rice by material-handling pump be delivered to food formation toast integral type production equipment in form baking process be obtained
Crispy rice block, the crispy rice block being obtained is taken out cooling and carries out packing.
The above is only the preferred embodiment of the present invention it is noted that ordinary skill people for the art
For member, after knowing content described in the present invention, under the premise without departing from the principles of the invention, it can also be made some
Equal conversion and replacement, these convert on an equal basis and substitute and also should be regarded as belonging to protection scope of the present invention.
Claims (6)
1. a kind of method producing beef glutinous rice crispy rice it is characterised in that：
Fresh beef is cut into bulk, is drained with water rinsing, the beef clod after draining and preserved materials are mixed low after 3～5 DEG C
Temperature pickles 2h, pours beef in tumbling bucket tumbling 4h after low-temperature salting, quick-boils beef and take out cooling after water after tumbling, then will
Stew in soy sauce 1～2h in halogen pot poured into by beef, and beef taking-up cooling is cut into diced beef after terminating by stew in soy sauce, then diced beef is put into meat
Beef mud is made stand-by in mud machine；
Sticky rice washing is clean, then glutinous rice is placed in pot for cooking rice and cooks, glutinous rice that 120 weight portions are cooked, 10～12 weights
The beef mud of amount part and flavoring are poured into and are stirred in mixer mixing, and will stir mixed glutinous rice defeated by material
Send pump to be delivered in food formation baking integral type production equipment and form the prepared crispy rice block of baking process, the crispy rice that will be obtained
Block takes out cooling to carry out packing i.e..
Food formation baking integral type production equipment is adopted and with the following method glutinous rice is made crispy rice block,
S1：The glutinous rice cooking raw material is stirred in mixer mixing, adjust flashboard and make the discharge outlet expecting cylinder A bottom in pass
Closed state, then passes through material-handling pump and extremely expects glutinous rice feedstock transportation in cylinder A, and full of after raw material in material cylinder A, startup food becomes
Shape toasts integral type production equipment；
S2：Adjust flashboard make expect cylinder A bottom discharge outlet in opening, material cylinder B bottom discharge outlet in close shape
State, mobile slide block A is made to feed pipe joint and is connected with the charging aperture on material cylinder B and is connected so that material-handling pump is to expecting in cylinder B
Feed, starts material in drive mechanism Z pressing material cylinder A extrusion molding from extruder head, the crispy rice band of extrusion molding by under
The conveyer belt A of side is delivered in baking oven and carries out primary baking, and the crispy rice band after primary baking is transported to be cut in supporting table A
Sub-agencies are cut into crispy rice faciola, and the crispy rice faciola after cutting is conveyed by conveyer belt B, and crispy rice band is delivered to quilt in supporting table B
Shut-off mechanism is cut into crispy rice block, and the crispy rice block after cut-out is carried out middle rank baking, the crispy rice after middle rank baking by conveyer belt C conveying
From stock guide 44 landing to pallet in, conveyer belt D convey pallet near forming unit side translation, each piece of crispy rice block
After dropping down onto in pallet, pallet moves forward apart from d, matches with the thickness of crispy rice block apart from d, stacking panful bar block in pallet
Afterwards, conveyer belt C continues conveying crispy rice and carries out rear class baking in baking oven, new moving on the downside of stock guide bottom on conveyer belt C
Empty pallet carries out access to the crispy rice block of landing on stock guide；Pile with the pallet of crispy rice block to be moved from outlet B after conveyer belt D conveying
Go out baking oven；
If after material is extruded completely in cylinder body A, adjust flashboard and translated so that being expected the discharge outlet of cylinder A bottom in closing
, in opening, mobile slide block A makes the charging aperture phase feeding pipe joint with expecting on cylinder A for state, the discharge outlet of material cylinder B bottom
Connection connects so that material-handling pump is to feed in material cylinder A, and the material in startup drive mechanism Z pressing material cylinder B is from extruder head
Extrusion molding, so exchanges the working condition of material cylinder A and material cylinder B, repeatedly to realize the continuous extrusion molding of material；
S3：Crispy rice block in pallet after removal baking oven is carried out cooling down and then packing.
2. according to claim 1 produce beef glutinous rice crispy rice method it is characterised in that：Flavoring includes salt, capsicum
Sauce.
3. according to claim 1 produce beef glutinous rice crispy rice method it is characterised in that：Preserved materials include salt, vinegar, life
Ginger splices, zanthoxylum powder.
4. according to claim 1 produce beef glutinous rice crispy rice method it is characterised in that：Halogen material used by stew in soy sauce includes
Following raw material：1 weight portion dried orange peel, 1.2 weight portion Chinese cassia trees, the root of Dahurain angelica of 1 weight portion, the fennel seeds of 1.2 weight portions, 0.2 weight portion
Anise, the Radix Glycyrrhizae of 1 weight portion, 0.8 weight portion Chinese prickly ash, the cloves of 0.2 weight portion, the tsaoko of 1 weight portion.
5. the method producing beef glutinous rice crispy rice according to claim 1 is it is characterised in that the baking temperature in baking oven is
120～280 DEG C.
6. according to claim 1 produce beef glutinous rice crispy rice method it is characterised in that crispy rice block width be 13～
15cm, length is 16～20cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610822704.6A CN106387668A (en) | 2016-09-14 | 2016-09-14 | Production method of beef glutinous rice crusts |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610822704.6A CN106387668A (en) | 2016-09-14 | 2016-09-14 | Production method of beef glutinous rice crusts |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106387668A true CN106387668A (en) | 2017-02-15 |
Family
ID=58000190
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610822704.6A Withdrawn CN106387668A (en) | 2016-09-14 | 2016-09-14 | Production method of beef glutinous rice crusts |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106387668A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108936300A (en) * | 2018-08-17 | 2018-12-07 | 安徽省石台县狮山食品有限公司 | A kind of automatic manufacturing device of crispy rice |
-
2016
- 2016-09-14 CN CN201610822704.6A patent/CN106387668A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108936300A (en) * | 2018-08-17 | 2018-12-07 | 安徽省石台县狮山食品有限公司 | A kind of automatic manufacturing device of crispy rice |
| CN108936300B (en) * | 2018-08-17 | 2024-01-05 | 安徽省石台县狮山食品有限公司 | Automatic rice crust production device |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106213200A (en) | Food formation baking integral type produces equipment | |
| CN106106596B (en) | Food manufacturing apparatus | |
| CN109567100B (en) | Medicated food radish cake production system and production method thereof | |
| WO2014022985A1 (en) | Minced meat noodle | |
| CN110136348A (en) | Integrated automatic noodle making and vending machine and method | |
| CN106616337A (en) | Gnaphalium affine rice crust and preparation process thereof | |
| CN106616336A (en) | Method for producing sweet potato crispy rice | |
| CN106387668A (en) | Production method of beef glutinous rice crusts | |
| CN106417463A (en) | Method for producing herba aristolochiae molissimae rice crust | |
| CN106386955A (en) | Production method of pumpkin flavored glutinous rice crusts | |
| CN204763322U (en) | System machine is fried to dry fruit | |
| CN204047786U (en) | A kind of equipment for making puff pastry | |
| CN209017830U (en) | Fully automatic meat scraping machine | |
| CN104126635B (en) | Equipment and method for making multi-layer steamed bread | |
| CN106418202A (en) | Pumpkin-flavored sticky rice crusts and making technology thereof | |
| CN106418200A (en) | Glutinous rice crust production process | |
| CN106417462A (en) | Method for producing purslane herb and glutinous rice rice crusts | |
| CN106387667A (en) | Preparation technology of beef glutinous rice crusts | |
| CN106417460A (en) | Method for producing fruit milk flavor crispy rice | |
| CN106418199A (en) | Glutinous rice crusts containing shepherd's purse as well as preparation process of glutinous rice crusts | |
| CN106261769A (en) | A kind of method producing Herba Capsellae Oryza glutinosa rice crust | |
| CN106386956A (en) | Herba portulacae glutinous rice crusts and preparation technology thereof | |
| CN106261768A (en) | A kind of method producing Rhizoma Fagopyri Dibotryis Oryza glutinosa rice crust | |
| CN106418201A (en) | Method for quickly shaping and baking foods | |
| CN106359498A (en) | Sweet potato rice crusts and preparation process thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170215 |
|
| WW01 | Invention patent application withdrawn after publication |