CN107950744B - Filler gluten processing equipment with adjustable thickness and gluten processing technology - Google Patents
Filler gluten processing equipment with adjustable thickness and gluten processing technology Download PDFInfo
- Publication number
- CN107950744B CN107950744B CN201711259452.1A CN201711259452A CN107950744B CN 107950744 B CN107950744 B CN 107950744B CN 201711259452 A CN201711259452 A CN 201711259452A CN 107950744 B CN107950744 B CN 107950744B
- Authority
- CN
- China
- Prior art keywords
- gluten
- pipe
- extrusion
- extrusion pipe
- core
- 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.)
- Active
Links
- 108010068370 Glutens Proteins 0.000 title claims abstract description 75
- 235000021312 gluten Nutrition 0.000 title claims abstract description 75
- 239000000945 filler Substances 0.000 title claims abstract description 10
- 238000005516 engineering process Methods 0.000 title description 5
- 238000001125 extrusion Methods 0.000 claims abstract description 66
- 239000000463 material Substances 0.000 claims abstract description 52
- 238000011049 filling Methods 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 13
- 230000008569 process Effects 0.000 claims abstract description 10
- 230000007246 mechanism Effects 0.000 claims abstract description 7
- 239000011265 semifinished product Substances 0.000 claims description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- 238000003756 stirring Methods 0.000 claims description 25
- 239000007864 aqueous solution Substances 0.000 claims description 20
- 239000002131 composite material Substances 0.000 claims description 17
- 238000005520 cutting process Methods 0.000 claims description 17
- 235000013312 flour Nutrition 0.000 claims description 17
- 239000000047 product Substances 0.000 claims description 17
- 238000001816 cooling Methods 0.000 claims description 16
- 238000007789 sealing Methods 0.000 claims description 16
- 150000001875 compounds Chemical class 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 13
- 239000003607 modifier Substances 0.000 claims description 13
- 239000000843 powder Substances 0.000 claims description 12
- 235000011194 food seasoning agent Nutrition 0.000 claims description 11
- 239000000654 additive Substances 0.000 claims description 9
- 238000004806 packaging method and process Methods 0.000 claims description 9
- 238000009931 pascalization Methods 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- GUOCOOQWZHQBJI-UHFFFAOYSA-N 4-oct-7-enoxy-4-oxobutanoic acid Chemical compound OC(=O)CCC(=O)OCCCCCCC=C GUOCOOQWZHQBJI-UHFFFAOYSA-N 0.000 claims description 8
- 230000000996 additive effect Effects 0.000 claims description 8
- 229940080313 sodium starch Drugs 0.000 claims description 8
- 239000000230 xanthan gum Substances 0.000 claims description 8
- 229920001285 xanthan gum Polymers 0.000 claims description 8
- 235000010493 xanthan gum Nutrition 0.000 claims description 8
- 229940082509 xanthan gum Drugs 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 6
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 claims description 5
- 240000004160 Capsicum annuum Species 0.000 claims description 5
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 claims description 4
- 229920002907 Guar gum Polymers 0.000 claims description 4
- 241000209140 Triticum Species 0.000 claims description 4
- 235000021307 Triticum Nutrition 0.000 claims description 4
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 4
- 239000003963 antioxidant agent Substances 0.000 claims description 4
- 230000003078 antioxidant effect Effects 0.000 claims description 4
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 4
- 238000007599 discharging Methods 0.000 claims description 4
- 125000005456 glyceride group Chemical group 0.000 claims description 4
- 235000021552 granulated sugar Nutrition 0.000 claims description 4
- 239000000665 guar gum Substances 0.000 claims description 4
- 235000010417 guar gum Nutrition 0.000 claims description 4
- 229960002154 guar gum Drugs 0.000 claims description 4
- 235000012907 honey Nutrition 0.000 claims description 4
- YZNWXXJZEDHRKB-UHFFFAOYSA-N octadecyl 2-hydroxypropanoate;sodium Chemical compound [Na].CCCCCCCCCCCCCCCCCCOC(=O)C(C)O YZNWXXJZEDHRKB-UHFFFAOYSA-N 0.000 claims description 4
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 4
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 4
- 239000001509 sodium citrate Substances 0.000 claims description 4
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 4
- 235000011083 sodium citrates Nutrition 0.000 claims description 4
- 229940079832 sodium starch glycolate Drugs 0.000 claims description 4
- 239000008109 sodium starch glycolate Substances 0.000 claims description 4
- 229920003109 sodium starch glycolate Polymers 0.000 claims description 4
- 238000005507 spraying Methods 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000009210 therapy by ultrasound Methods 0.000 claims description 4
- 239000000498 cooling water Substances 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 abstract description 13
- 239000011162 core material Substances 0.000 description 30
- 239000003921 oil Substances 0.000 description 20
- 235000019198 oils Nutrition 0.000 description 18
- 235000013305 food Nutrition 0.000 description 8
- 230000001276 controlling effect Effects 0.000 description 5
- 238000002347 injection Methods 0.000 description 3
- 239000007924 injection Substances 0.000 description 3
- 238000004898 kneading Methods 0.000 description 3
- 150000002632 lipids Chemical class 0.000 description 3
- 239000011812 mixed powder Substances 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 238000010586 diagram Methods 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 206010019049 Hair texture abnormal Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 229940075507 glyceryl monostearate Drugs 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 229940032147 starch Drugs 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/12—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from cereals, wheat, bran, or molasses
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
Landscapes
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Manufacturing & Machinery (AREA)
- Biochemistry (AREA)
- Confectionery (AREA)
- Formation And Processing Of Food Products (AREA)
Abstract
The invention discloses a processing device for gluten with adjustable thickness of a filler, which comprises a first screw extruder, wherein an extrusion pipe is arranged at the end head of the first screw extruder, a core pipe is arranged in the extrusion pipe, the tail end of the core pipe is connected with a lifting pipe, and the lifting pipe is sleeved with a material conveying cylinder; the upper end of the feeding cylinder is communicated with a second screw extruder; the extrusion pipe is provided with a lifting mechanism; a rotating shaft is arranged in the core tube; the rotating shaft is provided with a spiral blade; the tail end of the rotating shaft is provided with an impeller, and the front end of the rotating shaft is provided with a material guiding disc; the material guide disc is provided with a material conveying hole; the front end of the core tube is in threaded connection with a mounting head, the front end of the mounting head is provided with an annular edge, and the center of the guide disc is provided with a spline hole seat; a hidden groove is arranged on the inner wall of the upper end of the extrusion pipe; the front end of the extrusion pipe is provided with an adjusting disc, and the side edge of the adjusting disc is inserted into the extrusion pipe; the edge of the adjusting disk is provided with a cross-section hole. The gluten-making machine can process gluten of the spiral type filling core, adjust the size and the shape of the gluten, and improve the diversity of gluten tastes and the diversity of structures.
Description
Technical Field
The invention belongs to the technical field of gluten processing, and particularly relates to gluten processing equipment with adjustable-thickness filler and a gluten processing technology.
Background
Gluten is a cooked food in China, and the traditional Hunan-style spicy cooked food (also called gluten and gluten bars) is a flour snack food prepared by taking lipid mixed powder as a raw material and passing through an extruder. The processing process is as follows: adding proper amount of water, salt and other materials into the lipid mixed powder, uniformly stirring, curing the mixture by adopting a screw extruder, cutting the produced product according to a certain proportion and size, mixing with vegetable oil, chilli and other composite seasonings, weighing and packaging, and finally producing the instant snack food with certain toughness.
The existing gluten food is generally prepared by directly mixing and extruding lipid mixed powder into a rod shape with a single structure after adding ingredients, so that the taste is solidified, the taste is different, and along with the improvement of the living standard of people, people gradually lose the eating interest of the gluten food with single taste.
Disclosure of Invention
The invention aims to solve the problems, and provides a production device of a filling spicy gluten food and a gluten processing technology, which can realize the gluten processing of a spiral type filling core, can quickly adjust the size and shape of the gluten, realize the diversified adjustment of the shape of the filling core of the gluten, and greatly improve the diversification of the taste and the diversification of the structure of the gluten.
In order to achieve the above purpose, the invention adopts the following technical scheme: the gluten processing equipment with the adjustable thickness of the filling comprises a first screw extruder, wherein an extrusion pipe is arranged at the end head of the first screw extruder, a core pipe is arranged in the extrusion pipe, and the tail end of the core pipe is connected with a lifting pipe to form an L shape; the upper end of the lifting pipe penetrates through the outer wall of the extrusion pipe to extend out and is movably sleeved at the lower end of the material conveying cylinder; the upper end of the feeding cylinder is communicated with a second screw extruder; the upper end of the extrusion pipe is provided with a lifting mechanism for controlling the lifting pipe to move up and down; a rotating shaft is arranged in the core tube; the rotating shaft is provided with a spiral blade; the tail end of the rotating shaft extends out and is provided with an impeller, and the front end of the rotating shaft is provided with a material guiding disc; the material guide disc is provided with a material conveying hole deviating from the center; the front end of the core tube is in threaded connection with a mounting head, the front end of the mounting head is provided with an annular edge, the material guiding disc is positioned on the inner side of the annular edge, and the center of the material guiding disc is provided with a spline hole seat used for being connected with a rotating shaft; a hiding groove for hiding the core tube and the impeller is formed in the inner wall of the upper end of the extrusion tube; the side edge of the front end of the extrusion pipe is provided with a rotatable adjusting disc, and the side edge of the adjusting disc is inserted into the extrusion pipe; the edge of the adjusting disk is annular and uniformly provided with cross-section holes matched with the extrusion pipe.
Furthermore, the adjusting disc is uniformly provided with positioning holes with the same number as the cross-section holes in an annular shape; the side edge of the end head of the extrusion pipe is provided with a positioning screw, and the lower end of the positioning screw is inserted into the positioning hole.
Furthermore, the front end of the extrusion pipe is spirally wound with a cooling pipe, and the cooling pipe is connected with a cooling water source and a water pump.
Further, the lifting mechanism comprises a mounting frame arranged on the lifting tube; an adjusting screw is vertically arranged on the mounting frame, and the lower end of the adjusting screw props against the upper end wall of the extrusion pipe.
Further, the side wall of the extrusion pipe is provided with a frame, a cutting motor is arranged on the frame, a rotary blade is arranged at the front end of the cutting motor, and the rotary blade is positioned at the outlet of the extrusion pipe.
Further, a blanking ring is arranged at the outlet of the extrusion pipe, and a blade groove is arranged between the blanking ring and the extrusion pipe; the rotating blade is positioned in the blade slot.
Furthermore, the material guide plate is uniformly provided with at least two material conveying holes in an annular shape.
A process for processing gluten by using gluten processing equipment with adjustable thickness of filling comprises the following processing steps:
1) Preparing a mixed aqueous solution: the compound modifier is prepared by mixing 40-50% of distilled glyceryl monostearate, 25-30% of mono-and di-fatty glyceride (water solubility), 9-10% of diacetyl tartaric acid mono-and di-glyceride, 9-10% of sodium stearyl lactate, 6-8% of guar gum and 1-2% of xanthan gum according to weight percentage; adding 0.23-0.25 part of compound modifier into 7.4-7.6 parts of warm water according to the weight part ratio, rapidly stirring at the water temperature of 65-75 ℃ to uniformly disperse, adding 1.7-1.9 parts of salt into the compound modifier aqueous solution, and stirring to uniformly mix the salt and the aqueous solution to prepare a mixed aqueous solution;
2) Mixing raw material powder: adding 24-28 parts of wheat flour into a mixer, covering a sealing cover of the mixer, starting a stirring switch for 5s to compact the flour, and preventing water from exuding from a discharge hole after adding water;
3) Dough kneading: pouring the mixed aqueous solution into the mixer in the step 2, covering a sealing cover, starting a switch, rotating for 6s in the forward direction and rotating for 6s in the reverse direction to prevent gluten from being formed by stirring in the same direction, opening a discharge hole under the stirring state, discharging flour, and forming the mixed flour into loose dough;
4) Filling or extrusion curing: rotating the regulating disc to determine the cross-sectional shape of gluten, conveying loose dough to a first screw extruder through an automatic powder filling line, controlling the rotating speed of a screw to be 200-250r/min, and conveying honey to a second screw extruder; the material in the extruder is sheared and extruded under high strength, forms a molten state under high temperature and high pressure, is extruded from an extrusion pipe under high pressure, and is cut into semi-finished products with standard specification length by a rotary blade, so as to obtain a core-injected primary finished product;
5) Cooling and cutting: cooling the primary product to 35-40deg.C on a conveyor belt, and cutting into semi-finished product with standard specification length by a cutter;
6) Preparing a composite seasoning: according to the weight portion ratio, 1.6 to 1.8 portions of chilli powder are treated by 9.1 to 10.5 portions of hot oil at 170 ℃, 1.2 to 1.4 portions of antioxidant and 3.9 to 4.5 portions of cold oil of 0.05 to 0.07 composite additive are added into the hot oil, and after the hot oil is cooled, 1.2 to 1.4 portions of essence are added into the hot oil; the composite additive comprises: xanthan gum, sodium carboxymethyl cellulose, sodium citrate and sodium starch octenyl succinate, wherein the mass ratio of the sodium starch octenyl succinate to the sodium starch glycolate is 5-8:3-5:0.2-0.3:0.2-0.3.
7) Seasoning by mixing: the semi-finished product is conveyed into a mixer through a conveying belt, after the semi-finished product in the mixer reaches a specified weight, the conveying belt automatically stops feeding, and the composite flavoring is sprayed on the semi-finished product in a spraying mode while stirring, and white granulated sugar is sprayed on the semi-finished product;
8) Packaging and sealing: packaging and sealing the seasoned semi-finished product to obtain a finished product;
9) Sterilizing: high hydrostatic pressure treatment or ultrasonic treatment is adopted; the high hydrostatic pressure treatment is carried out under the following pressure: 500-550mpa, 3-5min, and room temperature.
The invention has the beneficial effects that:
1. compared with the traditional gluten processing equipment, the gluten processing equipment can process the gluten with the spiral type filling core, the spiral type filling core material is filled in the common gluten, the taste of the gluten is greatly improved, the filled core material is spiral, the gluten is better in chewing strength, more elastic in stretching, and the taste of the gluten is further improved.
2. The invention can realize the adjustment of the size and shape of gluten rapidly, and the cross-section holes with different sizes and shapes can be selected to be matched with the extrusion pipe by rotating the adjusting disc, so that the extruded gluten can be in round pipe shapes with different sizes, polygonal shapes and even five-pointed star shapes, and the diversity of the gluten shape is improved.
3. The invention can realize diversified adjustment of the shape of the gluten core, and enterprises can replace the guide plates with different numbers of the feeding holes and different sizes of the feeding holes according to the needs due to the detachable mounting head and the detachable guide plate, thereby realizing multi-spiral core injection and core injection with different sizes, and improving the taste diversity and visual diversity of gluten.
4. The instant gluten has the advantages of nutrition, health, full oil absorption, good taste and elasticity. The product has good water retention and water retention, can reach water-oil balance, improves the phenomena of hard taste, hair dryness, hair residue and the like caused by starch aging and retrogradation and water-oil separation, and can continuously keep soft and fresh taste in the storage process of the product.
5. The invention adopts specific composite seasoning raw materials to form a composition, and the specific composite additives are added to cooperate with each other to play a seasoning role, and meanwhile, oil and water separation can be prevented, so that the water and the oil can be kept together for a long time, and the quality guarantee period can be greatly prolonged.
6. The invention adopts high hydrostatic pressure treatment to sterilize packaged gluten at low temperature, overcomes the defects of the traditional technology, and is blank in the current industry.
7. The invention adopts a specific compound modifier, can retain water and soft, and ensures that gluten is elastic and has good taste.
Drawings
Fig. 1 is a schematic diagram of the overall structure of the present invention.
Fig. 2 is a schematic top view of the invention with the dial and rotary blade mounted on the extrusion tube.
Fig. 3 is a schematic end view of the adjusting disk and rotary blade mounted on the extrusion tube.
Fig. 4 is a schematic structural diagram of an assembly for realizing spiral core injection according to the present invention.
Fig. 5 is an enlarged view of a portion a in fig. 4.
Fig. 6 is a schematic view of the outlet end face of the core tube.
Fig. 7 is an interior top view of the tray mounted in the mounting head.
In the figure: 1. a first screw extruder; 2. extruding a pipe; 3. a mounting cover; 4. a lifting tube; 5. a mounting frame; 6. adjusting a screw; 7. a feed delivery cylinder; 8. a second screw extruder; 9. a core tube; 10. a frame; 11. cutting off the motor; 12. a rotary blade; 13. a blanking ring; 14. a blade slot; 15. an adjusting plate; 16. a set screw; 17. a cross-sectional hole; 18. positioning holes; 21. hiding the groove; 22. a cooling tube; 91. an impeller; 92. a rotating shaft; 93. a helical blade; 94. a material guiding disc; 95. a material conveying hole; 96. a mounting head; 97. an annular edge; 98. a splined hole seat.
Detailed Description
In order that those skilled in the art may better understand the technical solutions of the present invention, the following detailed description of the present invention with reference to the accompanying drawings is provided for exemplary and explanatory purposes only and should not be construed as limiting the scope of the present invention.
As shown in fig. 1 to 7, the specific structure of the present invention is: in order to achieve the above purpose, the invention adopts the following technical scheme: the gluten processing equipment with adjustable thickness for the stuffing comprises a first screw extruder 1, wherein an extrusion pipe 2 is arranged at the end head of the first screw extruder 1, a core pipe 9 is arranged in the extrusion pipe 2, and the tail end of the core pipe 9 is connected with a lifting pipe 4 to form an L shape; the upper end of the lifting pipe 4 penetrates through the outer wall of the extrusion pipe 2 to extend out and is movably sleeved at the lower end of the material conveying cylinder 7; the upper end of the feed conveying cylinder 7 is communicated with a second screw extruder 8; the upper end of the extrusion pipe 2 is provided with a lifting mechanism for controlling the lifting pipe 4 to move up and down; a rotating shaft 92 is arranged in the core tube 9; the rotating shaft 92 is provided with a helical blade 93; the tail end of the rotating shaft 92 extends out and is provided with an impeller 91, and the front end of the rotating shaft 92 is provided with a material guiding disc 94; the material guiding disc 94 is provided with an off-center material conveying hole 95; the front end of the core tube 9 is in threaded connection with a mounting head 96, the front end of the mounting head 96 is provided with an annular edge 97, the material guiding disc 94 is positioned on the inner side of the annular edge 97, and the center of the material guiding disc 94 is provided with a spline hole seat 98 for being connected with the rotating shaft 92; a hiding groove 21 for hiding the core tube 9 and the impeller 91 is formed in the inner wall of the upper end of the extrusion tube 2; a rotatable adjusting disc 15 is arranged on the side edge of the front end of the extrusion tube 2, and the side edge of the adjusting disc 15 is inserted into the extrusion tube 2; the edge of the adjusting disk 15 is uniformly provided with cross-section holes 17 matched with the extrusion pipe 2 in an annular shape.
Preferably, the adjusting disk 15 is uniformly provided with positioning holes 18 with the same number as the cross-section holes 17 in a ring shape; the side edge of the end head of the extrusion pipe 2 is provided with a positioning screw 16, and the lower end of the positioning screw 16 is inserted into a positioning hole 18.
Preferably, the front end of the extrusion pipe 2 is further spirally wound with a cooling pipe 22, and the cooling pipe 22 is connected with a cooling water source and a water pump.
Preferably, the lifting mechanism comprises a mounting frame 5 arranged on the lifting tube 4; an adjusting screw rod 6 is vertically arranged on the mounting frame 5, and the lower end of the adjusting screw rod 6 props against the upper end wall of the extrusion pipe 2.
Preferably, a rack 10 is arranged on the side wall of the extrusion pipe 2, a cutting motor 11 is mounted on the rack 10, a rotary blade 12 is arranged at the front end of the cutting motor 11, and the rotary blade 12 is positioned at the outlet of the extrusion pipe 2.
Preferably, a blanking ring 13 is arranged at the outlet of the extrusion pipe 2, and a blade groove 14 is arranged between the blanking ring 13 and the extrusion pipe 2; the rotating blades 12 are positioned within the blade slots 14.
Preferably, the guide tray 94 is uniformly provided with at least two feeding holes 95 in a ring shape.
The invention is particularly used as follows:
the main materials of the gluten food materials are mixed and stirred through a first screw extruder 1, the materials in the screw extruder are subjected to high-strength shearing and extrusion, a molten state is formed at high temperature and high pressure, and then the materials are extruded into an extrusion pipe 2, when the extrusion pipe 2 moves forwards, the core materials in a second screw extruder 8 are extruded into a feed cylinder 7, then flow into a lifting pipe 4, and then enter a core pipe 9 from the lifting pipe 4; the main material flows in the extrusion pipe 2 to impact the impeller 91, so that the impeller 91 is driven to rotate, the impeller 91 drives the guide disc 94 to rotate through the rotating shaft 92, the material conveying holes 95 on the guide disc 94 are positioned at eccentric positions of the guide disc 94, and during the rotation of the guide disc 94, core materials are continuously output from the material conveying holes 95 to form a spiral output track and are injected into the main material; the injected gluten material continues to flow forward, and when the gluten material passes through the holding section of the cooling pipe 22, the gluten material begins to cool down and solidify, and continues to move forward, and when the gluten material passes through the section hole 17 on the adjusting disc 15, the section shape of the gluten is determined by the section hole 17, and then the gluten material continues to move forward, and extends out, the cutting motor 11 drives the rotary blade 12 to rotate, and the gluten with a section extending out is cut into gluten strips with a certain length. By adjusting the rotational speed of the cutoff motor 11, the length of the cut gluten can be adjusted.
The user can select different gluten cross-sectional shapes by loosening the positioning screw 16 and then rotating the adjusting disk 15, and the cross-sectional hole shape on the adjusting disk 15 can be circular, polygonal, five-pointed star-shaped and the like with different sizes; after the selection, the positioning screw 16 is fixed through the positioning hole 18 of the corresponding cross-section hole 17.
The guide plate 94 adopts a detachable structure, the fixing screw at the center of the guide plate 94 is detached, and after the mounting head 94 is unscrewed, the guide plate 94 can be separated from the rotating shaft 92, the replacement of the guide plate 94 is realized, and a plurality of feed conveying holes 95 in the guide plate 94 can be formed, for example, two feed conveying holes are symmetrically formed, so that the core extruded through the feed conveying plate 94 can form a double-spiral shape, and the produced gluten is provided with double-spiral core materials, so that the appearance is attractive, and the taste is diversified.
Embodiment one:
a process for processing gluten by using gluten processing equipment with adjustable thickness of filling comprises the following processing steps:
1) Preparing a mixed aqueous solution: the distilled glycerin monostearate 40%, the mono-and di-fatty glyceride 25% (water solubility), the diacetyl tartaric acid mono-and di-glyceride 9%, the sodium stearyl lactate 9%, the guar gum 6% and the xanthan gum 1% are mixed according to the weight percentage to obtain the compound modifier; adding 0.23 part of compound modifier into 7.4 parts of warm water according to the weight part ratio, rapidly stirring at the water temperature of 65 ℃ to uniformly disperse, adding 1.7 parts of salt into the compound modifier aqueous solution, and stirring to uniformly mix the salt and the aqueous solution to prepare a mixed aqueous solution;
2) Mixing raw material powder: adding 24 parts of wheat flour into a mixer, covering a sealing cover of the mixer, starting a stirring switch for 5s, compacting the flour, and preventing water from seeping out from a discharge hole after water is added;
3) Dough kneading: pouring the mixed aqueous solution into the mixer in the step 2, covering a sealing cover, starting a switch, rotating for 6s in the forward direction and rotating for 6s in the reverse direction to prevent gluten from being formed by stirring in the same direction, opening a discharge hole under the stirring state, discharging flour, and forming the mixed flour into loose dough;
4) Filling or extrusion curing: rotating the adjusting disc 15 to determine the cross-sectional shape of gluten, conveying loose dough to the first screw extruder 1 through an automatic powder filling line, controlling the rotating speed of a screw to be 200r/min, and conveying honey to the second screw extruder 8; the materials in the extruder are sheared and extruded under high strength, a molten state is formed under high temperature and high pressure, then the materials are extruded from the extrusion pipe 2 under high pressure, and the materials are cut into semi-finished products with standard specification length by the rotary blade 12, so as to obtain a core-injected primary finished product;
5) Cooling and cutting: cooling the primary product to 35 ℃ on a conveyor belt, and cutting the primary product into semi-finished products with standard specification length by a cutter;
6) Preparing a composite seasoning: according to the weight portion ratio, 1.6 portions of chilli powder are treated by 9.15 portions of hot oil at 170 ℃, 3.9 portions of cold oil added with 1.2 portions of antioxidant and 0.05 portion of compound additive are added into the hot oil, and after the hot oil is cooled, 1.2 portions of essence are added into the hot oil; the composite additive comprises: xanthan gum, sodium carboxymethyl cellulose, sodium citrate and sodium starch octenyl succinate, wherein the mass ratio of the sodium starch octenyl succinate to the sodium starch glycolate is 5:3:0.2:0.2.
7) Seasoning by mixing: the semi-finished product is conveyed into a mixer through a conveying belt, after the semi-finished product in the mixer reaches a specified weight, the conveying belt automatically stops feeding, and the composite flavoring is sprayed on the semi-finished product in a spraying mode while stirring, and white granulated sugar is sprayed on the semi-finished product;
8) Packaging and sealing: packaging and sealing the seasoned semi-finished product to obtain a finished product;
9) Sterilizing: high hydrostatic pressure treatment or ultrasonic treatment is adopted; the high hydrostatic pressure treatment is carried out under the following pressure: 500mpa for 3min at room temperature.
Embodiment two:
a process for processing gluten by using gluten processing equipment with adjustable thickness of filling comprises the following processing steps:
1) Preparing a mixed aqueous solution: the preparation method comprises the steps of mixing 50% of distilled glycerin monostearate, 30% of mono-and di-fatty glyceride (water solubility), 10% of diacetyl tartaric acid mono-and di-glyceride, 10% of sodium stearyl lactate, 8% of guar gum and 2% of xanthan gum according to the weight percentage to obtain a compound modifier; adding 0.25 part of compound modifier into 7.6 parts of warm water according to the weight part ratio, rapidly stirring at the water temperature of 75 ℃ to uniformly disperse, adding 1.9 parts of salt into the compound modifier aqueous solution, and stirring to uniformly mix the salt and the aqueous solution to prepare a mixed aqueous solution;
2) Mixing raw material powder: adding 28 parts of wheat flour into a mixer, covering a sealing cover of the mixer, starting a stirring switch for 5s, compacting the flour, and preventing water from seeping out from a discharge hole after water is added;
3) Dough kneading: pouring the mixed aqueous solution into the mixer in the step 2, covering a sealing cover, starting a switch, rotating for 6s in the forward direction and rotating for 6s in the reverse direction to prevent gluten from being formed by stirring in the same direction, opening a discharge hole under the stirring state, discharging flour, and forming the mixed flour into loose dough;
4) Filling or extrusion curing: rotating the adjusting disc 15 to determine the cross-sectional shape of gluten, conveying loose dough to the first screw extruder 1 through an automatic powder filling line, controlling the rotating speed of a screw to be 250r/min, and conveying honey to the second screw extruder 8; the materials in the extruder are sheared and extruded under high strength, a molten state is formed under high temperature and high pressure, then the materials are extruded from the extrusion pipe 2 under high pressure, and the materials are cut into semi-finished products with standard specification length by the rotary blade 12, so as to obtain a core-injected primary finished product;
5) Cooling and cutting: cooling the primary product to 40 ℃ on a conveyor belt, and cutting the primary product into semi-finished products with standard specification length by a cutter;
6) Preparing a composite seasoning: according to the weight portion ratio, 1.8 parts of chilli powder is treated by 10.5 parts of hot oil at 170 ℃, 4.5 parts of cold oil added with 1.4 parts of antioxidant and 0.07 part of compound additive is added into the hot oil, and after the hot oil is cooled, 1.4 parts of essence is added into the hot oil; the composite additive comprises: xanthan gum, sodium carboxymethyl cellulose, sodium citrate and sodium starch octenyl succinate, wherein the mass ratio of the sodium starch octenyl succinate to the sodium starch glycolate is 8:5:0.3:0.3.
7) Seasoning by mixing: the semi-finished product is conveyed into a mixer through a conveying belt, after the semi-finished product in the mixer reaches a specified weight, the conveying belt automatically stops feeding, and the composite flavoring is sprayed on the semi-finished product in a spraying mode while stirring, and white granulated sugar is sprayed on the semi-finished product;
8) Packaging and sealing: packaging and sealing the seasoned semi-finished product to obtain a finished product;
9) Sterilizing: high hydrostatic pressure treatment or ultrasonic treatment is adopted; the high hydrostatic pressure treatment is carried out under the following pressure: 550mpa, 5min, and room temperature.
It should be noted that, in this document, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
The principles and embodiments of the present invention have been described herein with reference to specific examples, the description of which is intended only to facilitate an understanding of the method of the present invention and its core ideas. The foregoing is merely illustrative of the preferred embodiments of this invention, and it is noted that there is objectively no limit to the specific structure disclosed herein, since numerous modifications, adaptations and variations can be made by those skilled in the art without departing from the principles of the invention, and the above-described features can be combined in any suitable manner; such modifications, variations and combinations, or the direct application of the inventive concepts and aspects to other applications without modification, are contemplated as falling within the scope of the present invention.
Claims (8)
1. The gluten processing equipment with adjustable thickness for the stuffing comprises a first screw extruder (1), wherein an extrusion pipe (2) is arranged at the end head of the first screw extruder (1), and the gluten processing equipment is characterized in that a core pipe (9) is arranged in the extrusion pipe (2), and the tail end of the core pipe (9) is connected with a lifting pipe (4) to form an L shape; the upper end of the lifting pipe (4) penetrates through the outer wall of the extrusion pipe (2) to extend out and is movably sleeved at the lower end of the material conveying cylinder (7); the upper end of the feed conveying cylinder (7) is communicated with a second screw extruder (8); the upper end of the extrusion pipe (2) is provided with a lifting mechanism for controlling the lifting pipe (4) to move up and down; a rotating shaft (92) is arranged in the core tube (9); the rotating shaft (92) is provided with a helical blade (93); the tail end of the rotating shaft (92) extends out and is provided with an impeller (91), and the front end of the rotating shaft (92) is provided with a material guiding disc (94); the material guiding disc (94) is provided with a material conveying hole (95) deviating from the center; the front end of the core tube (9) is in threaded connection with a mounting head (96), the front end of the mounting head (96) is provided with an annular edge (97), the material guiding disc (94) is positioned on the inner side of the annular edge (97), and the center of the material guiding disc (94) is provided with a spline hole seat (98) used for being connected with the rotating shaft (92); a hiding groove (21) for hiding the core tube (9) and the impeller (91) is formed in the inner wall of the upper end of the extrusion tube (2); the side edge of the front end of the extrusion tube (2) is provided with a rotatable adjusting disc (15), and the side edge of the adjusting disc (15) is inserted into the extrusion tube (2); the edge of the adjusting disc (15) is uniformly provided with cross-section holes (17) matched with the extrusion pipe (2) in an annular shape.
2. The gluten processing device with adjustable thickness filler according to claim 1, characterized in that the adjusting disk (15) is uniformly provided with positioning holes (18) with the same number as the cross-section holes (17) in a ring shape;
the side edge of the end head of the extrusion pipe (2) is provided with a positioning screw (16), and the lower end of the positioning screw (16) is inserted into a positioning hole (18).
3. The gluten processing device with adjustable filler according to claim 1, wherein the front end of the extrusion pipe (2) is further spirally wound with a cooling pipe (22), and the cooling pipe (22) is connected with a cooling water source and a water pump.
4. A thickness adjustable filler gluten processing device according to claim 1, characterized in that the lifting mechanism comprises a mounting bracket (5) arranged on the lifting tube (4); an adjusting screw (6) is vertically arranged on the mounting frame (5), and the lower end of the adjusting screw (6) props against the upper end wall of the extrusion pipe (2).
5. The gluten processing device with adjustable thickness stuffing according to claim 1, wherein a frame (10) is arranged on the side wall of the extrusion pipe (2), a cutting motor (11) is arranged on the frame (10), a rotary blade (12) is arranged at the front end of the cutting motor (11), and the rotary blade (12) is positioned at the outlet of the extrusion pipe (2).
6. The processing device of the gluten with adjustable filler according to claim 5, characterized in that a blanking ring (13) is arranged at the outlet of the extrusion tube (2), and a blade groove (14) is arranged between the blanking ring (13) and the extrusion tube (2); the rotating blade (12) is located within the blade slot (14).
7. The gluten processing device with adjustable filler according to claim 1, wherein the material guiding disc (94) is provided with at least two material conveying holes (95) uniformly in a ring shape.
8. A process for processing gluten using a gluten processing device with adjustable filler according to any one of claims 1 to 7, characterized in that it comprises the following processing steps:
1) Preparing a mixed aqueous solution: 40-50% of distilled glycerin monostearate, 25-30% of water-soluble mono-and di-fatty glyceride, 9-10% of diacetyl tartaric acid mono-and di-glyceride, 9-10% of sodium stearyl lactate, 6-8% of guar gum and 1-2% of xanthan gum are mixed according to the weight percentage to obtain a compound modifier; adding 0.23-0.25 part of compound modifier into 7.4-7.6 parts of warm water according to the weight part ratio, rapidly stirring at the water temperature of 65-75 ℃ to uniformly disperse, adding 1.7-1.9 parts of salt into the compound modifier aqueous solution, and stirring to uniformly mix the salt and the aqueous solution to prepare a mixed aqueous solution;
2) Mixing raw material powder: adding 24-28 parts of wheat flour into a mixer, covering a sealing cover of the mixer, starting a stirring switch for 5s to compact the flour, and preventing water from exuding from a discharge hole after adding water;
3) Mixing: pouring the mixed aqueous solution into the mixer in the step 2, covering a sealing cover, starting a switch, rotating for 6s in the forward direction and rotating for 6s in the reverse direction to prevent gluten from being formed by stirring in the same direction, opening a discharge hole under the stirring state, discharging flour, and forming the mixed flour into loose dough;
4) Filling or extrusion curing: rotating an adjusting disc (15) to determine the cross-sectional shape of gluten, conveying loose dough to a first screw extruder (1) through an automatic powder filling line, controlling the rotating speed of a screw to be 200-250r/min, and conveying honey to a second screw extruder (8); the materials in the extruder are sheared and extruded under high strength, a molten state is formed under high temperature and high pressure, then the materials are extruded from the extrusion pipe (2) under high pressure, and the materials are cut into semi-finished products with standard specification length by the rotary blade (12), so as to obtain a core-injected primary finished product;
5) And (3) cooling and cutting: cooling the primary product to 35-40deg.C on a conveyor belt, and cutting into semi-finished product with standard specification length by a cutter;
6) Preparing a composite seasoning: according to the weight portion ratio, 1.6 to 1.8 portions of chilli powder are treated by 9.1 to 10.5 portions of hot oil at 170 ℃, 1.2 to 1.4 portions of antioxidant and 3.9 to 4.5 portions of cold oil of 0.05 to 0.07 composite additive are added into the hot oil, and after the hot oil is cooled, 1.2 to 1.4 portions of essence are added into the hot oil; the composite additive comprises: xanthan gum, sodium carboxymethyl cellulose, sodium citrate and sodium starch octenyl succinate, wherein the mass ratio of the sodium starch octenyl succinate to the sodium starch glycolate is 5-8:3-5:0.2-0.3:0.2-0.3;
7) Seasoning by mixing: the semi-finished product is conveyed into a mixer through a conveying belt, after the semi-finished product in the mixer reaches a specified weight, the conveying belt automatically stops feeding, and the composite flavoring is sprayed on the semi-finished product in a spraying mode while stirring, and white granulated sugar is sprayed on the semi-finished product;
8) Packaging and sealing: packaging and sealing the seasoned semi-finished product to obtain a finished product;
9) Sterilizing: high hydrostatic pressure treatment or ultrasonic treatment is adopted; the high hydrostatic pressure treatment is carried out under the following pressure: 500-550mpa, 3-5min, and room temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711259452.1A CN107950744B (en) | 2017-12-04 | 2017-12-04 | Filler gluten processing equipment with adjustable thickness and gluten processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711259452.1A CN107950744B (en) | 2017-12-04 | 2017-12-04 | Filler gluten processing equipment with adjustable thickness and gluten processing technology |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107950744A CN107950744A (en) | 2018-04-24 |
| CN107950744B true CN107950744B (en) | 2023-12-22 |
Family
ID=61963027
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711259452.1A Active CN107950744B (en) | 2017-12-04 | 2017-12-04 | Filler gluten processing equipment with adjustable thickness and gluten processing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107950744B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110419548B (en) * | 2019-07-16 | 2021-06-25 | 黄山市胡兴堂文化发展有限公司 | Top market crisp production facility |
Citations (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1036500A1 (en) * | 1999-03-17 | 2000-09-20 | Barilla Alimentare S.P.A. | Method for obtaining biscuits and similar baked food products substantially in a plaited shape |
| CN1299615A (en) * | 1999-06-16 | 2001-06-20 | 纳普图恩有限公司 | Food with fiber tissue made from fish protein |
| CN201919635U (en) * | 2010-12-29 | 2011-08-10 | 江苏牧羊集团有限公司 | Sandwich food shaping device |
| CN202552088U (en) * | 2012-05-11 | 2012-11-28 | 邓令雄 | Sandwich type vermicelli extruding machine |
| CN203860342U (en) * | 2014-05-23 | 2014-10-08 | 湖南省玉峰食品实业有限公司 | Screw device for gluten extrusion foaming discharging |
| CN203860393U (en) * | 2014-05-26 | 2014-10-08 | 湖南省玉峰食品实业有限公司 | Screw device for multi-point discharging and spontaneous hot-extrusion expansion of gluten |
| CN104287079A (en) * | 2014-10-24 | 2015-01-21 | 江苏京师堂教育咨询有限公司 | Dumpling processing machine |
| CN104543721A (en) * | 2014-12-27 | 2015-04-29 | 湖南省玉峰食品实业有限公司 | Whole grain purple sweet potato gluten and preparation method thereof |
| CN104543720A (en) * | 2014-12-27 | 2015-04-29 | 湖南省玉峰食品实业有限公司 | Whole grain hulless oat gluten and preparation method thereof |
| CN105661605A (en) * | 2016-04-08 | 2016-06-15 | 李建国 | Sandwiched vermicelli maker |
| CN205912769U (en) * | 2016-07-29 | 2017-02-01 | 蔡天彪 | Multi -functional pressure face make -up machine |
| CN106622022A (en) * | 2016-11-04 | 2017-05-10 | 湖南康易达绿茵科技有限公司 | Extrusion cutting type multi-particle size adjustable granulating machine |
| CN106827536A (en) * | 2017-02-22 | 2017-06-13 | 施秀丽 | 3D printer adjustable nozzle component |
| CN208509998U (en) * | 2017-12-04 | 2019-02-19 | 湖南省玉峰食品实业有限公司 | A kind of thickness adjustable material filling gluten process equipment |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20080128260A1 (en) * | 2006-12-05 | 2008-06-05 | Moshe Balass | Small and efficient distillation apparatus for extraction of essential oils from plant matter |
-
2017
- 2017-12-04 CN CN201711259452.1A patent/CN107950744B/en active Active
Patent Citations (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1036500A1 (en) * | 1999-03-17 | 2000-09-20 | Barilla Alimentare S.P.A. | Method for obtaining biscuits and similar baked food products substantially in a plaited shape |
| CN1299615A (en) * | 1999-06-16 | 2001-06-20 | 纳普图恩有限公司 | Food with fiber tissue made from fish protein |
| CN201919635U (en) * | 2010-12-29 | 2011-08-10 | 江苏牧羊集团有限公司 | Sandwich food shaping device |
| CN202552088U (en) * | 2012-05-11 | 2012-11-28 | 邓令雄 | Sandwich type vermicelli extruding machine |
| CN203860342U (en) * | 2014-05-23 | 2014-10-08 | 湖南省玉峰食品实业有限公司 | Screw device for gluten extrusion foaming discharging |
| CN203860393U (en) * | 2014-05-26 | 2014-10-08 | 湖南省玉峰食品实业有限公司 | Screw device for multi-point discharging and spontaneous hot-extrusion expansion of gluten |
| CN104287079A (en) * | 2014-10-24 | 2015-01-21 | 江苏京师堂教育咨询有限公司 | Dumpling processing machine |
| CN104543721A (en) * | 2014-12-27 | 2015-04-29 | 湖南省玉峰食品实业有限公司 | Whole grain purple sweet potato gluten and preparation method thereof |
| CN104543720A (en) * | 2014-12-27 | 2015-04-29 | 湖南省玉峰食品实业有限公司 | Whole grain hulless oat gluten and preparation method thereof |
| CN105661605A (en) * | 2016-04-08 | 2016-06-15 | 李建国 | Sandwiched vermicelli maker |
| CN205912769U (en) * | 2016-07-29 | 2017-02-01 | 蔡天彪 | Multi -functional pressure face make -up machine |
| CN106622022A (en) * | 2016-11-04 | 2017-05-10 | 湖南康易达绿茵科技有限公司 | Extrusion cutting type multi-particle size adjustable granulating machine |
| CN106827536A (en) * | 2017-02-22 | 2017-06-13 | 施秀丽 | 3D printer adjustable nozzle component |
| CN208509998U (en) * | 2017-12-04 | 2019-02-19 | 湖南省玉峰食品实业有限公司 | A kind of thickness adjustable material filling gluten process equipment |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107950744A (en) | 2018-04-24 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104543720B (en) | A kind of full cereal naked oats gluten and preparation method thereof | |
| CN104543722B (en) | A kind of full cereal highland barley gluten and preparation method thereof | |
| CN106455631A (en) | Rotary die assemblies, methods for using same, and food products made by same | |
| CN208509998U (en) | A kind of thickness adjustable material filling gluten process equipment | |
| CN111034769A (en) | Coating sandwich cake and production process and production line thereof | |
| CN105145775A (en) | Crispy biscuit and making method thereof | |
| CN107950744B (en) | Filler gluten processing equipment with adjustable thickness and gluten processing technology | |
| CN113083088A (en) | Multifunctional healthy edible powder preparation and batching device suitable for diabetes people | |
| CN108041424B (en) | Equipment for producing filled gluten food and process for processing gluten | |
| CN208510013U (en) | A kind of filler gluten food production equipment | |
| CN108094849B (en) | Instant gluten mixed with extrusion-molded blank and preparation method thereof | |
| CN107950743B (en) | Spiral filling device for filling gluten and gluten processing technology | |
| CN104543721B (en) | A kind of full cereal purple potato gluten and preparation method thereof | |
| CN208510012U (en) | A kind of note core gluten can quick aligning processing unit (plant) | |
| CN111248237A (en) | Noodle processing device and processing method thereof | |
| CN108056374A (en) | A kind of core gluten noted can the quick technique of aligning processing unit (plant) and processing gluten | |
| CN104171914A (en) | Fine dried noodles made of pure buckwheat flour and convenient to eat | |
| CN208509997U (en) | A kind of filler gluten spiral note core apparatus | |
| CN104207029B (en) | Wear type fried-popping food and preparation method thereof | |
| CN221510814U (en) | Quick forming device for four happiness balls | |
| CN207040692U (en) | A kind of mechanism of appearing of Pastry processor | |
| CN212814068U (en) | Preparation facilities of low sugar type meal replacement oatmeal of konjaku red bean | |
| KR20090061993A (en) | Method for manufacturing instant rice noodle | |
| JPS63276466A (en) | Preparation of roux | |
| CN210901352U (en) | Puffing equipment for processing tartary buckwheat slices |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20231122 Address after: 414000 Xingye Road, High tech Industrial Park, Wushi Town, Pingjiang County, Yueyang City, Hunan Province Applicant after: Hunan Spicy Prince Food Co.,Ltd. Address before: 414000 Pingjiang Industrial Park, Yueyang City, Hunan Province Applicant before: HUNAN YUFENG FOOD INDUSTRIAL CO.,LTD. |
|
| GR01 | Patent grant | ||
| GR01 | Patent grant |