CN108146847A - Instant noodle bucket, steam cook noodles equipment and its application method - Google Patents
Instant noodle bucket, steam cook noodles equipment and its application method Download PDFInfo
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- CN108146847A CN108146847A CN201810132383.6A CN201810132383A CN108146847A CN 108146847 A CN108146847 A CN 108146847A CN 201810132383 A CN201810132383 A CN 201810132383A CN 108146847 A CN108146847 A CN 108146847A
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- steam
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- branch pipe
- liftable
- bucket
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D77/00—Packages formed by enclosing articles or materials in preformed containers, e.g. boxes, cartons, sacks or bags
- B65D77/10—Container closures formed after filling
- B65D77/20—Container closures formed after filling by applying separate lids or covers, i.e. flexible membrane or foil-like covers
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D77/00—Packages formed by enclosing articles or materials in preformed containers, e.g. boxes, cartons, sacks or bags
- B65D77/22—Details
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
- B65D85/70—Containers, packaging elements or packages, specially adapted for particular articles or materials for materials not otherwise provided for
- B65D85/804—Disposable containers or packages with contents which are mixed, infused or dissolved in situ, i.e. without having been previously removed from the package
- B65D85/816—Disposable containers or packages with contents which are mixed, infused or dissolved in situ, i.e. without having been previously removed from the package into which liquid is added and the resulting preparation is retained, e.g. cups preloaded with powder or dehydrated food
Landscapes
- Engineering & Computer Science (AREA)
- Mechanical Engineering (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
The present invention relates to a kind of Instant noodle buckets and steam to cook noodles equipment, it is characterised in that：Wherein steam cooks noodles equipment, it is characterised in that：The turntable of face barrel Sheng slot, which is laid, including surface and is located at the liftable that the one of face bucket of turntable is contained above slot is intubated, the liftable intubation is equipped with logical steam branch pipe, water flowing branch pipe and exhaust branch pipe in vivo, the lower end of the liftable intubation body is pointed, the steam branch pipe is connect with steam generation facility, and the water flowing branch pipe is connect with water pipe.Steam of the present invention cooks noodles that device structure is simple, reasonable design, is advantageously implemented cooking noodles for mechanization, and can ensure the taste of wheaten food.
Description
Technical field：
The present invention relates to a kind of Instant noodle bucket, steam to cook noodles equipment and its method of work.
Background technology：
The use of instant noodles is very universal at present, has the characteristics that efficient and convenient, therefore obtains liking for whole world people, so
And for some oodle shops, it is manually cooked noodles due to that must use, makes shared oodle shop that can not be widely popularized.
Invention content：
The purpose of the present invention is that providing a kind of Instant noodle bucket and steam cooks noodles equipment, and the Instant noodle bucket and steam cook noodles equipment
Simple in structure, reasonable design is advantageously implemented cooking noodles for mechanization.
Instant noodle bucket of the present invention, it is characterised in that：Including staving and bung, the bung includes face successively from top to bottom
Layer, middle layer and glutinous rice paper layer form the upper separate space for installing high soup stock, the middle layer between the face layer and middle layer
The lower separate space for installing condiment particle is formed between glutinous rice paper layer, lower part is installed with dry prepared food face in the staving.
Further, edge of opening bonds on the periphery and staving of above-mentioned bung.
Further, above-mentioned face layer and middle layer are plastic film layers.
Steam of the present invention cooks noodles equipment, it is characterised in that：Including surface lay face bucket contain slot turntable and be located at turntable its
In face bucket contain liftable intubation above slot, the liftable intubation is equipped with logical steam branch pipe, water flowing branch pipe and row in vivo
Gas branch pipe, the lower end of the liftable intubation body is pointed, and the steam branch pipe is connect with steam generation facility, the water flowing branch
Pipe is connect with water pipe.
Further, above-mentioned turntable side is equipped with face bucket pan feeding conveyer belt.
Further, above-mentioned exhaust branch pipe is connect with aspiration pump.
Further, above-mentioned face bucket includes staving and bung, the bung include successively from top to bottom face layer, middle layer and
Glutinous rice paper layer forms the upper separate space for installing high soup stock, the middle layer and glutinous rice paper layer between the face layer and middle layer
Between formed to install the lower separate space of condiment particle, lower part is installed with dry prepared food face in the staving.
Further, edge of opening bonds on the periphery and staving of above-mentioned bung；The face layer and middle layer are plastics
Film layer.
Further, above-mentioned staving be equipped with can rotation handle.
Further, above-mentioned face bucket, which is contained, is equipped with limit spring in slot.
Further, above-mentioned liftable intubation includes two and mutually staggers, and two liftable intubations are located on stent, institute
It states branch to be erected in stand, the stent is driven by lifting cylinder and lifted, and is passed through rotary cylinder driving arm and rotated, described vertical
Frame is equipped with the support base opposite with the one of station of liftable intubation and the cleaning container being located on support base.
Steam of the present invention cooks noodles the method for work of equipment, in the face Tong Shengcao placed sides of turntable barrel, then as turntable
Rotation, when reaching immediately below liftable intubation, liftable intubation declines and breaks bung, is equipped in vivo by liftable intubation
Logical steam branch pipe and water flowing branch pipe, toward face bucket inner cylinder steam and water, and extra water, steam are discharged by exhaust branch pipe, logical
Enter the prepared food face of steam and water after a certain period of time in bucket and heat completion.
Steam of the present invention cooks noodles that device structure is simple, reasonable design, is advantageously implemented cooking noodles for mechanization, and can ensure face
The taste of food.
Description of the drawings：
Fig. 1 is the profile construction schematic diagram of Instant noodle bucket；
Fig. 2 is the vertical view of Fig. 1；
Fig. 3 is the main view organigram that steam cooks noodles equipment；
Fig. 4 is the vertical view organigram of turntable；
Fig. 5 is Instant noodle bucket and the profile construction schematic diagram of liftable intubation；
Fig. 6 is Instant noodle bucket and another embodiment profile construction schematic diagram of liftable intubation connection；
Fig. 7 is the vertical view of stand and stent in Fig. 6.
Specific embodiment：
The method of the present invention is described in further detail with reference to embodiment.It should be strongly noted that the guarantor of the present invention
Shield range should include but not limited to the technology contents disclosed in the present embodiment.
Instant noodle bucket of the present invention includes staving 1 and bung 2, and the bung 2 includes face layer 201, centre successively from top to bottom
Layer 202 and glutinous rice paper layer 203 form the upper separate space 3 for installing high soup stock between the face layer 201 and middle layer 202, described
The lower separate space 4 for installing condiment particle is formed between middle layer 202 and glutinous rice paper layer 203, lower part is installed in the staving
Dry prepared food face 5；Edge of opening bonds on the periphery and staving of above-mentioned bung.
Further, above-mentioned face layer and middle layer are plastic film layers, and the pressure of discontinuity is equipped at the center of plastic film layer
Trace line 6 by the indentation line 6 of the discontinuity, makes liftable intubation easily be inserted into bucket.
Steam of the present invention cooks noodles equipment and includes the turntable 8 of surface laying face bucket Sheng slot 7 and be located at the one of face bucket of turntable
Contain the liftable intubation 9 above slot, liftable intubation 9 is metal tube, liftable intubation be equipped in vivo logical steam branch pipe 10,
Water flowing branch pipe 11 and exhaust branch pipe 12, the lower end of the liftable intubation body is pointed, the steam branch pipe 10 and steam generation
Device 13 connects, and the water flowing branch pipe 11 is connect with water pipe 14, and the water pipe 14 is connected with room temperature pure water.Liftable intubation 9
Lower end it is pointed, easily break the face layer 201 and middle layer 202 on Instant noodle bucket bung 2, make steam and the easy guiding barrel of water
It is interior.Steam generation facility 13 can generate steam with one with the heating water such as electrical bar.The lifting of liftable intubation is by lifting electricity
Machine or lifting cylinder are realized.
Further, in order to facilitate the input of face bucket, above-mentioned turntable side is equipped with face bucket pan feeding conveyer belt；Either at it
In face bucket contain the top of slot 7 and be equipped with face bucket bucket, first use inputs a face bucket.
Further, for the ease of being vented, arranging extra water, above-mentioned exhaust branch pipe is connect with aspiration pump.
Further, above-mentioned face bucket includes staving 1 and bung 2, the bung 2 include successively from top to bottom face layer 201, in
Interbed 202 and glutinous rice paper layer 203 form the upper separate space 3 for installing high soup stock, institute between the face layer 201 and middle layer 202
The lower separate space 4 formed between middle layer 202 and glutinous rice paper layer 203 for installing condiment particle is stated, lower part is installed in the staving
There is dry prepared food face 5；Edge of opening bonds on the periphery and staving of above-mentioned bung.
Further, taking for the ease of a person sponging on an aristocrat, above-mentioned staving is equipped with can rotation handle 16.
Further, in order to be placed in face bucket, face bucket Sheng slot 7 is reliable and stable, and above-mentioned face bucket is contained is equipped with limit spring in slot
17。
Above-mentioned Instant noodle bucket is particularly suitable for the use that steam of the present invention cooks noodles equipment, is advantageously implemented mechanization or nothing
People is cooked noodles.
Steam of the present invention cooks noodles the method for work of equipment, in the face Tong Shengcao placed sides of turntable barrel, then as turntable
Rotation, when reaching immediately below liftable intubation, liftable intubation declines and breaks bung, is equipped in vivo by liftable intubation
Logical steam branch pipe and water flowing branch pipe, toward face bucket inner cylinder steam and water, and extra water, steam are discharged by exhaust branch pipe, logical
Enter the prepared food face of steam and water after a certain period of time in bucket and heat completion.
In addition some of refinement steps：When bung is broken in liftable intubation decline, the height rich in nutrition in upper separate space
Condiment in soup and lower separate space is fallen, and as steam and water inject, temperature raising, the air in staving (aqueous vapor) was drastically originally
It splashes and rises, if discharging cold air not in time, which will cause to explode！Intelligence cook noodles equipment can automatically-monitored water and quantity of steam,
" duration and degree of heating " is cooked noodles to reach most preferably.The nearly point of three branch pipes (logical steam branch pipe ＆ water flowing branch pipe ＆ vent branch) is intubated in liftable
The aperture of platoon is provided at the port of end, i.e. those aperture apertures are corresponded with the perforation in intubation, when inner bucket water position is increased
When, steam ＆ water is further injected into, while further exclude extra gas in the process in order to heat to cook noodles.
Another embodiment, above-mentioned liftable intubation 9 include two and mutually stagger 90 degree, and two liftables intubations are set
On mount 18, the stent 18 is located in stand 19, and the stent 18 is driven by lifting cylinder and lifted, and passes through rotary cylinder
Driving arm rotates, and the stand is equipped with the support base 20 opposite with the one of station of liftable intubation and is located at support base
On cleaning container 21.During work, driving runing rest 18 by reciprocating rotary cylinder, two liftables of realization are inserted come back rotation
Pipe 9 is located at 21 top of face bucket or cleaning container, is lifted by lifting cylinder driving arm 18, realizes that liftable intubation 9 is inserting surface
In bucket 1 or cleaning container 21, cooked noodles or carry out self-cleaning, the work of steam branch pipe ＆ water flowing branch pipe ＆ vent branch is led to when cooking noodles
Make as previously mentioned, and self-cleaning is to be passed through high-temperature steam by steam branch pipe to be cleaned and sterilized, and vent branch excludes clearly
Wash the water and impurity in container.Above structure realizes same equipment and cooks noodles and clean alternately, ensures health and efficiency.
Steam of the present invention cooks noodles that device structure is simple, reasonable design, is advantageously implemented cooking noodles for mechanization, and can ensure face
The taste of food.
The prepared food face 5 of the present invention is multicolored nutrition instant noodles, be using wheat flour, maize flour, black bean powder, auricularia auriculajudae powder and blueberry as
The primary raw material of black noodles, using wheat flour, mung bean flour, affine cudweed, asparagus lettuce as green noodle primary raw material, with maize flour,
Passion Fruit Juice, pumpkin powder, carrot, safflower be yellow noodles primary raw material, using wheat flour, wild rice stem, needle mushroom, lotus nut starch as
The primary raw material of white noodles, the primary raw material using maize flour, red bean powder, three-coloured amaranth leaf, mulberry juice as red noodles are made, add
Work method includes the following steps：
（1）Pretreatment of raw material：By blueberry and blueberry leaf by weight 3:2 cooperations, the water of the weight such as addition and blueberry are squeezed
Juice obtains blueberry juice；Affine cudweed is mashed and takes juice, obtains affine cudweed juice, slurry by being beaten after asparagus lettuce segment, filtering obtains asparagus lettuce juice, separately
By ultramicro grinding after the affine cudweed grass slag mashed and the freeze-drying of asparagus lettuce filter residue, green powder is obtained；By after carrot stripping and slicing with safflower
Common mashing, cools filtering, obtains carrot juice, separately by ultramicro grinding after filter residue and drying, obtain yellow powder after slurries are boiled；It will
The water of its half weight is added in after wild rice stem slice, whipping is slurry, and filtering obtains wild rice stem juice, Ultramicro-powder after separately filter residue is freeze-dried
It is broken, wild rice stem powder is obtained, ultramicro grinding after needle mushroom is dried obtains golden needle fungus；Three-coloured amaranth leaf is scalded in its isometric boiling water,
It pulls out, obtains red amaranth juice, then by ultramicro grinding after the three-coloured amaranth leaf heated-air drying pulled out, obtain three-coloured amaranth powder；
（2）Knead dough：By wheat flour, maize flour, black bean powder, auricularia auriculajudae powder, salt mixing, blueberry juice is added in suitable quantity of water and into black
Dough；By wheat flour, mung bean flour, salt and step（1）Gained green powder mixing adds in affine cudweed juice, asparagus lettuce juice and appropriate
Water and into green dough；By maize flour, pumpkin powder, salt and step（1）Gained yellow powder mixing adds in Passion Fruit Juice, Hu
Radish Juice and suitable quantity of water and yellowly dough；By wheat flour, wild rice stem powder, golden needle fungus, lotus nut starch, salt mixing, wild rice stem juice is added in
And suitable quantity of water and into white dough；By maize flour, red bean powder, three-coloured amaranth powder, salt mixing, mulberry juice, amaranth juice and appropriate are added in
Water and into red dough；
（3）Curing, slitting：It is cured, then be made after rolling, cutting into silk after each dough surface smears one layer of camellia oil
Corrugated；
（4）Boiling：By camellia oil and Zanthoxylum essential oil by volume 2:It is uniformly sprayed on undulatory noodles surface after 1 mixing, then into
Row vapour cooking；
（5）Molding：The noodles of five kinds of colors after boiling are pressed 1:1:1:1:1 ratio segment enters face box, drains to obtain face block,
It is got product again through dryness finalization, cooling.
Wherein, black side strip adoption wheat flour 60g, maize flour 40g, black bean powder 50g, auricularia auriculajudae powder 20g, blueberry 30g are prepared；
Green noodle is prepared using wheat flour 60g, mung bean flour 40g, affine cudweed 70g, asparagus lettuce 30g；It prepares yellow noodles and uses maize flour
70g, Passion Fruit Juice 30g, pumpkin powder 20g, carrot 40g, safflower 40g；Prepare white noodles using wheat flour 90g, wild rice stem 50g,
Needle mushroom 20g, lotus nut starch 40g；Red noodles are prepared using maize flour 90g, red bean powder 16g, three-coloured amaranth leaf 74g, mulberry juice 20g.
Passion Fruit Juice used is to take out passion fruit fruit flesh, through filtering gained fruit juice after the stirring of blender high speed.
Table 1 compares feelings for the nutrient component meter of each primary raw material and its nutritional ingredient of dough obtained and flour cake finished product
Condition.
1 nutrient component meter of table（I）
Note：Nutrient composition content is based on every 100g in raw material, dough, noodles.
1 nutrient component meter of table（II）
Note：Nutrient composition content is based on every 100g in raw material, dough, noodles.
By table 1 as it can be seen that material matching of the present invention is reasonable, make carbohydrate, dietary fiber, vitamin in the gained instant noodles
And the content of the nutritional ingredients such as mineral element is balanced, edible about 200g can be substantially met needed for daily nutrition；It simultaneously can also
Find out, gained dough addition camellia oil, Zanthoxylum essential oil are cured, after boiling, vitamin A and a variety of ore deposits in gained flour cake can be made
The content of prime element significantly improves.
High soup stock on staving in separate space 3 is a kind of soup-stock rich in fungi polysaccharide and fruit polysaccharide, specific formula
It is as follows with manufacture craft：
Embodiment 1
A kind of soup-stock rich in fungi polysaccharide and fruit polysaccharide, by weight score meter, soup-stock are made of following raw material：Sliding mushroom
Enzyme-extracting solution freeze-dried powder 10%, mushroom enzyme-extracting solution freeze-dried powder 5%, Hericium erinaceus enzyme-extracting solution freeze-dried powder 3%, coix seed water
Extract freeze-dried powder 8%, passion fruit Aqueous extracts freeze-dried powder 2%, salt 3%, vegetable oil 1.0%, surplus is concentrated bone soup.
The preparation method of the cunning mushroom enzyme-extracting solution freeze-dried powder is：Fresh sliding mushroom is cleaned, is shredded, toward the cunning of chopping
Water is added in mushroom, wherein, the weight ratio of sliding mushroom and water is：1:4；Then it adds in cellulase to be digested, cellulase quality
Score is 0.8%, and enzymolysis pH is 4, and hydrolysis temperature is 60 DEG C, enzymolysis time 2h；It centrifuges, filter after enzymolysis, by filtrate through dense
Sliding mushroom enzyme-extracting solution freeze-dried powder is made in contracting, frozen drying.
The preparation method of the mushroom enzyme-extracting solution freeze-dried powder is：New fresh mushroom is cleaned, is shredded, toward the perfume (or spice) of chopping
Water is added in mushroom, wherein, the weight ratio of mushroom and water is：1:6；Then it adds in cellulase to be digested, cellulase quality
Score is 0.5%, and enzymolysis pH is 5, and hydrolysis temperature is 40 DEG C, enzymolysis time 1h；It centrifuges, filter after enzymolysis, by filtrate through dense
Mushroom enzyme-extracting solution freeze-dried powder is made in contracting, frozen drying.
The preparation method of the Hericium erinaceus enzyme-extracting solution freeze-dried powder is：New fresh Hericium erinaceus is cleaned, is shredded, toward chopping
Hericium erinaceus mushroom in add in water, wherein, the weight ratio of Hericium erinaceus and water is：1:20；Then cellulase and acidic protein are added in
Enzyme carries out complex enzyme hydrolysis, and cellulase mass fraction is 1.0%, and acid protease score is 1.2%, 48 DEG C of hydrolysis temperature, enzymolysis
Time 60min digests pH 3；It centrifuges, filter after enzymolysis, by concentrating filter liquor, frozen drying, Hericium erinaceus enzymolysis is made and carries
Take liquid freeze-dried powder.
The preparation method of the coix seed Aqueous extracts freeze-dried powder is：Coix seed is taken, is ground into powder, adds in coix seed powder
The water of last 4 times of weight extracts 3h at 100 DEG C, and after extracting solution is cooled down, Job's tears is made in concentrated, concentrate frozen drying
Benevolence Aqueous extracts freeze-dried powder.
The preparation method of the passion fruit Aqueous extracts freeze-dried powder is：By passion fruit knife to cutting, with spoon by the inside
Passion fruit seed and juice scoop out to be put into Soxhlet extractor, using pure water as solvent, 90 DEG C of refluxing extraction 3h；Extracting solution
After being cooled to room temperature, frozen drying is carried out, passion fruit Aqueous extracts freeze-dried powder is made.
The preparation method of described fresh bone extraction concentrate is：
1）Fresh pig bone is put into cold water, boiled blanching pulls cleaned standby seam out；
2）Straight-through bone is split to disconnected, two panels of riving, goes out marrow to the greatest extent, is put into pot, adds in water, it is boiled with big fire, offscum is skimmed, is turned small
Fire is stewed to bone color in ash dead color, is gone out soup, is filtered with fine screen, obtains bone soup, then concentration bone is made through vacuum-concentrcted
Soup.
The application method of soup-stock as described above rich in fungi polysaccharide and fruit polysaccharide：High soup stock is measured into 5g, packet
Circle is dressed up, is positioned in Instant noodle bucket, can be used directly when cooking noodles；Instant noodle bucket includes staving 1 and bung 2, the bung 2
Include face layer 201, middle layer 202 and glutinous rice paper layer 203 successively from top to bottom, formed between the face layer 201 and middle layer 202
It is formed to install condiment particle for installing the upper separate space 3 of high soup stock, between the middle layer 202 and glutinous rice paper layer 203
Lower separate space 4, lower part is installed with dry prepared food face 5 in the staving；Edge of opening bonds on the periphery and staving of above-mentioned bung.
Further, above-mentioned face layer and middle layer are plastic film layers, and the pressure of discontinuity is equipped at the center of plastic film layer
Trace line 6 by the indentation line 6 of the discontinuity, makes liftable intubation easily be inserted into bucket.
The steam that the Instant noodle bucket uses is coordinated to cook noodles equipment, including surface lay face bucket contain slot 7 turntable 8 and be located at turn
The one of face bucket of disk contains the liftable intubation 9 above slot, and liftable intubation 9 is metal tube, and the liftable intubation is set in vivo
There are logical steam branch pipe 10, water flowing branch pipe 11 and exhaust branch pipe 12, the lower end of the liftable intubation body is pointed, the steam branch
Pipe 10 is connect with steam generation facility 13, and the water flowing branch pipe 11 is connect with water pipe 14, and the water pipe 14 connects with room temperature pure water
It is logical.Liftable is intubated the pointed of 9 lower ends, easily breaks the face layer 201 and middle layer 202 on Instant noodle bucket bung 2, make steam and
In the easy guiding barrel of water.Steam generation facility 13 can generate steam with one with the heating water such as electrical bar.The liter of liftable intubation
Drop is realized by lifting motor or lifting cylinder.
Further, in order to facilitate the input of face bucket, above-mentioned turntable side is equipped with face bucket pan feeding conveyer belt；Either at it
In face bucket contain the top of slot 7 and be equipped with face bucket bucket, first use inputs a face bucket.
Further, for the ease of being vented, arranging extra water, above-mentioned exhaust branch pipe is connect with aspiration pump.
Further, above-mentioned face bucket includes staving 1 and bung 2, the bung 2 include successively from top to bottom face layer 201, in
Interbed 202 and glutinous rice paper layer 203 form the upper separate space 3 for installing high soup stock, institute between the face layer 201 and middle layer 202
The lower separate space 4 formed between middle layer 202 and glutinous rice paper layer 203 for installing condiment particle is stated, lower part is installed in the staving
There is dry prepared food face 5；Edge of opening bonds on the periphery and staving of above-mentioned bung.
Further, taking for the ease of a person sponging on an aristocrat, above-mentioned staving is equipped with can rotation handle 16.
Further, in order to be placed in face bucket, face bucket Sheng slot 7 is reliable and stable, and above-mentioned face bucket is contained is equipped with limit spring in slot
17。
Above-mentioned Instant noodle bucket is particularly suitable for the use that steam cooks noodles equipment, is advantageously implemented mechanization or unmanned progress
It cooks noodles.
In addition some of refinement steps：When bung is broken in liftable intubation decline, the height rich in nutrition in upper separate space
Condiment in soup and lower separate space is fallen, and as steam and water inject, temperature raising, the air in staving (aqueous vapor) was drastically originally
It splashes and rises, if discharging cold air not in time, which will cause to explode！Intelligence cook noodles equipment can automatically-monitored water and quantity of steam,
" duration and degree of heating " is cooked noodles to reach most preferably.The nearly point of three branch pipes (logical steam branch pipe ＆ water flowing branch pipe ＆ vent branch) is intubated in liftable
The aperture of platoon is provided at the port of end, i.e. those aperture apertures are corresponded with the perforation in intubation, when inner bucket water position is increased
When, steam ＆ water is further injected into, while further exclude extra gas in the process in order to heat to cook noodles.
Embodiment 2
A kind of soup-stock rich in fungi polysaccharide and fruit polysaccharide, by weight score meter, soup-stock are made of following raw material：Sliding mushroom
Enzyme-extracting solution freeze-dried powder 12%, mushroom enzyme-extracting solution freeze-dried powder 4%, Hericium erinaceus enzyme-extracting solution freeze-dried powder 4%, coix seed water
Extract freeze-dried powder 6%, passion fruit Aqueous extracts freeze-dried powder 4%, salt 2%, vegetable oil 1.5%, surplus is concentrated bone soup.
The preparation method of the cunning mushroom enzyme-extracting solution freeze-dried powder is：Fresh sliding mushroom is cleaned, is shredded, toward the cunning of chopping
Water is added in mushroom, wherein, the weight ratio of sliding mushroom and water is：1:5；Then it adds in cellulase to be digested, cellulase quality
Score is 0.7%, and enzymolysis pH is 5, and hydrolysis temperature is 55 DEG C, enzymolysis time 2h；It centrifuges, filter after enzymolysis, by filtrate through dense
Sliding mushroom enzyme-extracting solution freeze-dried powder is made in contracting, frozen drying.
The preparation method of the mushroom enzyme-extracting solution freeze-dried powder is：New fresh mushroom is cleaned, is shredded, toward the perfume (or spice) of chopping
Water is added in mushroom, wherein, the weight ratio of mushroom and water is：1:5；Then it adds in cellulase to be digested, cellulase quality
Score is 0.5%, and enzymolysis pH is 6, and hydrolysis temperature is 42 DEG C, enzymolysis time 1h；It centrifuges, filter after enzymolysis, by filtrate through dense
Mushroom enzyme-extracting solution freeze-dried powder is made in contracting, frozen drying.
The preparation method of the Hericium erinaceus enzyme-extracting solution freeze-dried powder is：New fresh Hericium erinaceus is cleaned, is shredded, toward chopping
Hericium erinaceus mushroom in add in water, wherein, the weight ratio of Hericium erinaceus and water is：1:22；Then cellulase and acidic protein are added in
Enzyme carries out complex enzyme hydrolysis, and cellulase mass fraction is 1.2%, and acid protease score is 1.0%, 50 DEG C of hydrolysis temperature, enzymolysis
Time 60min digests pH 4；It centrifuges, filter after enzymolysis, by concentrating filter liquor, frozen drying, Hericium erinaceus enzymolysis is made and carries
Take liquid freeze-dried powder.
The preparation method of the coix seed Aqueous extracts freeze-dried powder is：Coix seed is taken, is ground into powder, adds in coix seed powder
The water of last 5 times of weight extracts 4h at 90 DEG C, and after extracting solution is cooled down, Job's tears is made in concentrated, concentrate frozen drying
Benevolence Aqueous extracts freeze-dried powder.
The preparation method of the passion fruit Aqueous extracts freeze-dried powder is：By passion fruit knife to cutting, with spoon by the inside
Passion fruit seed and juice scoop out to be put into Soxhlet extractor, using pure water as solvent, 92 DEG C of refluxing extraction 2.5h；Extraction
After liquid is cooled to room temperature, frozen drying is carried out, passion fruit Aqueous extracts freeze-dried powder is made.
The preparation method of described fresh bone extraction concentrate is：
1）Fresh pig bone is put into cold water, boiled blanching pulls cleaned standby seam out；
2）Straight-through bone is split to disconnected, two panels of riving, goes out marrow to the greatest extent, is put into pot, adds in water, it is boiled with big fire, offscum is skimmed, is turned small
Fire is stewed to bone color in ash dead color, is gone out soup, is filtered with fine screen, obtains bone soup, then concentration bone is made through vacuum-concentrcted
Soup.
A kind of application method of the soup-stock as described above rich in fungi polysaccharide and fruit polysaccharide：High soup stock is measured
5g is added in the 100g instant noodles, directly uses 70 DEG C in hot-water bottle of bubble face, and high soup stock dissolves rapidly, and no oil bloom are floated in water
Face does not have greasy feeling.
Swine bone high-soup material 5g on the market is taken, is added in the 100g instant noodles, directly with 70 DEG C in hot-water bottle of bubble face, soup-stock
Material dissolving is slower, and has larger amount of oil bloom and float in the water surface, there is greasy feeling；When water temperature is promoted to 100 DEG C, high soup stock
Dissolving is very fast, and the oil bloom of the water surface are less, but still have certain oil bloom.This has absolutely proved the high soup stock of the present invention in water temperature
When relatively low, still there is splendid dissolubility.
Embodiment 3
A kind of soup-stock rich in fungi polysaccharide and fruit polysaccharide, by weight score meter, soup-stock are made of following raw material：Sliding mushroom
Enzyme-extracting solution freeze-dried powder 15%, mushroom enzyme-extracting solution freeze-dried powder 2%, Hericium erinaceus enzyme-extracting solution freeze-dried powder 6%, coix seed water
Extract freeze-dried powder 5%, passion fruit Aqueous extracts freeze-dried powder 5%, salt 1.5%, vegetable oil 2.0%, surplus is concentrated bone soup.
The preparation method of the cunning mushroom enzyme-extracting solution freeze-dried powder is：Fresh sliding mushroom is cleaned, is shredded, toward the cunning of chopping
Water is added in mushroom, wherein, the weight ratio of sliding mushroom and water is：1:6；Then it adds in cellulase to be digested, cellulase quality
Score is 0.6%, and enzymolysis pH is 5, and hydrolysis temperature is 50 DEG C, enzymolysis time 2h；It centrifuges, filter after enzymolysis, by filtrate through dense
Sliding mushroom enzyme-extracting solution freeze-dried powder is made in contracting, frozen drying.
The preparation method of the mushroom enzyme-extracting solution freeze-dried powder is：New fresh mushroom is cleaned, is shredded, toward the perfume (or spice) of chopping
Water is added in mushroom, wherein, the weight ratio of mushroom and water is：1:6；Then it adds in cellulase to be digested, cellulase quality
Score is 0.5%, and enzymolysis pH is 5, and hydrolysis temperature is 45 DEG C, enzymolysis time 1h；It centrifuges, filter after enzymolysis, by filtrate through dense
Mushroom enzyme-extracting solution freeze-dried powder is made in contracting, frozen drying.
The preparation method of the Hericium erinaceus enzyme-extracting solution freeze-dried powder is：New fresh Hericium erinaceus is cleaned, is shredded, toward chopping
Hericium erinaceus mushroom in add in water, wherein, the weight ratio of Hericium erinaceus and water is：1:25；Then cellulase and acidic protein are added in
Enzyme carries out complex enzyme hydrolysis, and cellulase mass fraction is 1.0%, and acid protease score is 1.2%, 48 DEG C of hydrolysis temperature, enzymolysis
Time 60min digests pH 4；It centrifuges, filter after enzymolysis, by concentrating filter liquor, frozen drying, Hericium erinaceus enzymolysis is made and carries
Take liquid freeze-dried powder.
The preparation method of the coix seed Aqueous extracts freeze-dried powder is：Coix seed is taken, is ground into powder, adds in coix seed powder
The water of last 6 times of weight extracts 5h at 80 DEG C, and after extracting solution is cooled down, Job's tears is made in concentrated, concentrate frozen drying
Benevolence Aqueous extracts freeze-dried powder.
The preparation method of the passion fruit Aqueous extracts freeze-dried powder is：By passion fruit knife to cutting, with spoon by the inside
Passion fruit seed and juice scoop out to be put into Soxhlet extractor, using pure water as solvent, 95 DEG C of refluxing extraction 2h；Extracting solution
After being cooled to room temperature, frozen drying is carried out, passion fruit Aqueous extracts freeze-dried powder is made.
The preparation method of described fresh bone extraction concentrate is：
1）Fresh pig bone is put into cold water, boiled blanching pulls cleaned standby seam out；
2）Straight-through bone is split to disconnected, two panels of riving, goes out marrow to the greatest extent, is put into pot, adds in water, it is boiled with big fire, offscum is skimmed, is turned small
Fire is stewed to bone color in ash dead color, is gone out soup, is filtered with fine screen, obtains bone soup, then concentration bone is made through vacuum-concentrcted
Soup.
High soup stock is measured into 5g, 100g is added in and has dragged in the ripe instant noodles, uniform mixing, high soup stock is easily mixed thoroughly, will not
In the presence of do not melt crystallization, grease.
And swine bone high-soup on the market is measured into 5g, adding in 100g has dragged in the ripe instant noodles, and high soup stock is not easy to mix thoroughly, deposits
The crystallization that does not melt at some, grease.
The foregoing is merely presently preferred embodiments of the present invention, and all equivalent changes done according to scope of the present invention patent are with repairing
Decorations should all belong to the covering scope of the present invention.
Claims (10)
1. a kind of Instant noodle bucket, it is characterised in that：Including staving and bung, the bung from top to bottom successively include face layer, in
Interbed and glutinous rice paper layer, form the upper separate space for installing high soup stock between face layer and middle layer, the middle layer with it is glutinous
The lower separate space for installing condiment particle is formed between rice paper layer, lower part is installed with dry prepared food face in the staving.
2. Instant noodle bucket according to claim 1, it is characterised in that：Edge of opening glues on the periphery and staving of the bung
It closes.
3. Instant noodle bucket according to claim 1, it is characterised in that：The face layer and middle layer are plastic film layers.
4. a kind of steam cooks noodles equipment, it is characterised in that：The turntable of face bucket Sheng slot is laid including surface and is located at turntable wherein one
A face bucket contains the liftable intubation above slot, and the liftable intubation is equipped with logical steam branch pipe, water flowing branch pipe and exhaust branch in vivo
Pipe, the lower end of liftable intubation body is pointed, and the steam branch pipe is connect with steam generation facility, the water flowing branch pipe and
Water pipe connects.
5. steam according to claim 4 cooks noodles equipment, it is characterised in that：The turntable side is equipped with face bucket pan feeding conveying
Band.
6. steam according to claim 4 cooks noodles equipment, it is characterised in that：The exhaust branch pipe is connect with aspiration pump.
7. steam according to claim 4 cooks noodles equipment, it is characterised in that：The face bucket includes staving and bung, described
Bung includes face layer, middle layer and glutinous rice paper layer successively from top to bottom, is formed to install height between the face layer and middle layer
The upper separate space of soup stock forms to install the lower separate space of condiment particle between the middle layer and glutinous rice paper layer, in the staving
Lower part is installed with dry prepared food face.
8. steam according to claim 4 cooks noodles equipment, it is characterised in that：Opening edge on the periphery and staving of the bung
Edge bonds；The face layer and middle layer are plastic film layers；The staving is equipped with can rotation handle；The face bucket is contained to be set in slot
There is limit spring.
9. steam according to claim 4 cooks noodles equipment, it is characterised in that：Liftable intubation includes two and mutual
It being staggered, two liftable intubations are located on stent, and the branch is erected in stand, and the stent is driven by lifting cylinder and lifted,
And pass through rotary cylinder driving arm and rotate, the stand is equipped with the support base opposite with the one of station of liftable intubation
With the cleaning container being located on support base.
10. a kind of steam cooks noodles the method for work of equipment, it is characterised in that：The steam cooks noodles equipment and includes surface laying face bucket
It contains the turntable of slot and is located at the liftable that the one of face bucket of turntable is contained above slot and be intubated, the liftable intubation is equipped with logical in vivo
Steam branch pipe, water flowing branch pipe and exhaust branch pipe, the lower end of the liftable intubation body is pointed, and the steam branch pipe is sent out with steam
Generating apparatus connects, and the water flowing branch pipe is connect with water pipe；During work, the face Tong Shengcao placed sides of turntable bucket, then as turn
The rotation of disk, when reaching immediately below liftable intubation, liftable intubation declines and breaks bung, is intubated by liftable internal
The logical steam branch pipe and water flowing branch pipe being equipped with toward face bucket inner cylinder steam and water, and discharge extra water, steam by exhaust branch pipe,
Completion is heated being passed through the prepared food face of steam and water after a certain period of time in bucket.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810132383.6A CN108146847A (en) | 2018-02-09 | 2018-02-09 | Instant noodle bucket, steam cook noodles equipment and its application method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810132383.6A CN108146847A (en) | 2018-02-09 | 2018-02-09 | Instant noodle bucket, steam cook noodles equipment and its application method |
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| Publication Number | Publication Date |
|---|---|
| CN108146847A true CN108146847A (en) | 2018-06-12 |
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ID=62457134
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|---|---|---|---|
| CN201810132383.6A Withdrawn CN108146847A (en) | 2018-02-09 | 2018-02-09 | Instant noodle bucket, steam cook noodles equipment and its application method |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115104905A (en) * | 2022-07-21 | 2022-09-27 | 海信家电集团股份有限公司 | Water injection pipe reuse control method and device, intelligent noodle cooking machine and storage medium |
-
2018
- 2018-02-09 CN CN201810132383.6A patent/CN108146847A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115104905A (en) * | 2022-07-21 | 2022-09-27 | 海信家电集团股份有限公司 | Water injection pipe reuse control method and device, intelligent noodle cooking machine and storage medium |
| CN115104905B (en) * | 2022-07-21 | 2024-10-18 | 海信家电集团股份有限公司 | Water injection pipe multiplexing control method and device, intelligent noodle cooking machine and storage medium |
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