CN109619126A - Beef tendon noodles continuous production system of processing - Google Patents
Beef tendon noodles continuous production system of processing Download PDFInfo
- Publication number
- CN109619126A CN109619126A CN201910003459.XA CN201910003459A CN109619126A CN 109619126 A CN109619126 A CN 109619126A CN 201910003459 A CN201910003459 A CN 201910003459A CN 109619126 A CN109619126 A CN 109619126A
- Authority
- CN
- China
- Prior art keywords
- beef tendon
- tendon noodles
- conveyer belt
- annular
- conveyer
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- 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.)
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Classifications
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
- A21C11/16—Extruding machines
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
- A21C11/10—Other machines for forming the dough into its final shape before cooking or baking combined with cutting apparatus
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C9/00—Other apparatus for handling dough or dough pieces
- A21C9/04—Apparatus for spreading granular material on, or sweeping or coating the surfaces of, pieces or sheets of dough
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C9/00—Other apparatus for handling dough or dough pieces
- A21C9/08—Depositing, arranging and conveying apparatus for handling pieces, e.g. sheets of dough
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/109—Types of pasta, e.g. macaroni or noodles
Abstract
The invention discloses a kind of beef tendon noodles continuous production systems of processing, including beef tendon noodles blanking unit, dissection unit, wake up face disinfection unit, infusion unit, unit of putting the oil.The invention has the advantages that realizing the industrial automation of beef tendon noodles continuous production processing, solve the problems, such as that existing beef tendon noodles production and processing low efficiency, each process operate separately that there are food pollutions.While the beef tendon noodles of production are delicious, smooth in taste, chewiness, rear taste mellowness.
Description
Technical field
The present invention relates to wheaten food continuous production processing methods, more particularly, to beef tendon noodles continuous production system of processing.
Background technique
Beef tendon noodles are delicious with its, smooth in taste, chewiness, rear taste mellowness and it is very popular；The curing of beef tendon noodles
Process is to generate high temperature by the friction between beef tendon noodles machine internal helical blades and fabric to realize.
The comparision of production of beef tendon noodles is special, this is because beef tendon noodles discomfort shares large machines production.Each production in the market
Producer attempts to produce beef tendon noodles using king bolt blade cylinder, but situation is all very undesirable, so producing currently on the market
The helical blade cylinder internal diameter of beef tendon noodles is no more than 100 millimeters.Since production efficiency is low, there are no about ox currently on the market
The equipment of muscle face continuous production processing；The production and processing of existing beef tendon noodles or each process operate separately, this not only causes Cowhells
The production efficiency in face is low, time-consuming and laborious, while needing manually to be connected between each process, since the randomness of people is larger,
So that leading to food pollution in process of manufacture.
Summary of the invention
It is an object of that present invention to provide a kind of beef tendon noodles continuous production systems of processing.
To achieve the above object, the present invention takes following technical proposals:
Beef tendon noodles continuous production system of processing of the present invention, including beef tendon noodles blanking unit, dissection unit, face disinfection list of waking up
Member, infusion unit, unit of putting the oil；
The blanking unit includes the down-set beef tendon noodles extruder of discharge port, is arranged at intervals on the beef tendon noodles extruder and goes out
It is cooling to be provided with first positioned at the first conveyer belt and beef tendon noodles extruder discharging mouth side for the first conveyer belt of material mouth decentralization
Fan；
The second conveyer belt that the dissection Dan Youyu first conveyer belt discharge end is mutually connected is arranged above second conveyer belt
Rotary revolving knife composition；
The awake face disinfection unit includes the awake face room being provided with into and out of material mouth, and setting disappears in the awake indoor ultraviolet light in face
Malicious lamp and third conveyer belt, the third conveyer belt feed end are located at below face room feed inlet of waking up, third conveyer belt discharging end position
Above the discharge port of awake face room, the second conveyer belt discharging end is extended in the feed inlet of awake face room；
The infusion unit covers foraminous conveyer by the water-bath of upper opening structure, annular and annular carrying foraminous conveyer forms；
The annular covers and is respectively provided with multiple moving teeth on foraminous conveyer and the annular zone face for carrying foraminous conveyer；Annular carrying
The feed end of foraminous conveyer is located at below face room discharge port of waking up, and the upper annulus of annular carrying foraminous conveyer is located in the water-bath
The discharge end of lower part, annular carrying foraminous conveyer is located at except water-bath, positioned at the discharge end setting of annular carrying foraminous conveyer
There is the second cooling fan；Annular covers foraminous conveyer and is located above water-bath, and the lower annulus that annular covers foraminous conveyer is located at water
Bath internal upper part；
The unit of putting the oil includes the roller being arranged diagonally downward, is arranged in the atomizer at the roller feed inlet, in roller
It is axially spaced on wall to be staggeredly equipped with multiple interior moving teeth；The discharge end of annular carrying foraminous conveyer extends to roller feed inlet
It is interior.
The discharge port of the beef tendon noodles extruder is located above the first conveyer belt at 650-750 millimeters of positions.
Linear velocity≤beef tendon noodles falling speed of the first conveyer belt.
The beef tendon noodles staple fiber ppd of the rotary revolving knife of the dissection list is 25-35 centimetres.
The third conveyer belt is intermittent mobile conveying, intermittent time 8-10 minute.
The temperature of soaking water in the water-bath is 25-35 DEG C, and the soaking time of beef tendon noodles is 4-6 minutes.
The annular covers revolving speed > annular carrying foraminous conveyer revolving speed 7-9% of foraminous conveyer.
The invention has the advantages that realizing the industrial automation of beef tendon noodles continuous production processing, solves existing beef tendon noodles production
Processing efficiency is low, each process operates separately has food pollution.While the beef tendon noodles of production are delicious, smooth in taste, muscle
Road, rear taste mellowness.
Detailed description of the invention
Fig. 1 is overall structure diagram of the invention.
Fig. 2 is the structural schematic diagram of blanking unit of the present invention.
Fig. 3 is the structural schematic diagram of dissection unit of the present invention.
Fig. 4 is the structural schematic diagram of awake face disinfection unit of the present invention.
Fig. 5 is the structural schematic diagram of infusion unit of the present invention.
Fig. 6 is the structural schematic diagram of unit of the present invention of putting the oil.
Specific embodiment
It elaborates with reference to the accompanying drawing to the embodiment of the present invention, the present embodiment before being with technical solution of the present invention
It puts and is implemented, the detailed implementation method and specific operation process are given, but protection scope of the present invention is not limited to down
State embodiment.
As shown in Figure 1, beef tendon noodles continuous production system of processing of the present invention, including beef tendon noodles blanking unit 1, dissection list
Member 2, wake up face disinfection unit 3, infusion unit 4, unit 5 of putting the oil.
As shown in Fig. 2, the blanking unit 1 includes the down-set beef tendon noodles extruder 1.1 of discharge port, squeezed in beef tendon noodles
It is provided with first conveyer belt 1.2 at 700 millimeters below 1.1 discharge port of machine out, is located at first conveyer belt 1.2 and beef tendon noodles extruder
Side between 1.1 discharge ports is provided with the first cooling fan 1.3；The setting of 700 millimeters of distances is to there is beef tendon noodles 1.4
One sufficient cooling and surface cure time, avoid occurring adhesion in dropping process；The linear velocity of first conveyer belt 1.2≤
The falling speed of beef tendon noodles 1.4, otherwise beef tendon noodles 1.4 are not vertical drops but are sideling pullled by first conveyer belt 1.2, are caused
Adhesion and stretching.
As shown in figure 3, the dissection list 2 by be mutually connected with 1.2 discharge end of first conveyer belt the second conveyer belt 2.1, set
The rotary revolving knife 2.2 above the second conveyer belt 2.1 is set to form；The revolving speed of rotary revolving knife 2.2 is according to the second conveying
Revolving speed with 2.1 is adjusted, to guarantee the staple fiber ppds of beef tendon noodles 1.4 between 25-35 centimetres, this is because shorter ox
Muscle face 1.4 does not knot when putting the oil, and puts the oil more evenly.
As shown in Fig. 1,4, the awake face disinfection unit 3 includes the awake face room 3.3 being provided with into and out of material mouth 3.1,3.2, if
Set the ultraviolet disinfection lamp 3.4 and third conveyer belt 3.5 in face room 3.3 of waking up；3.5 feed end of third conveyer belt is located at face room of waking up
3.3 feed inlet, 3.1 lower section, 3.5 discharge end of third conveyer belt are located at 3.3 discharge port of face room, 3.2 top of waking up, the second conveyer belt 2.1
Discharge end extends in awake 3.3 feed inlet 3.1 of face room；In order to allow beef tendon noodles 1.4 to have enough proofing periods, third conveyer belt
3.5 are set as intermittent mobile transport model, because only that proofing period is enough, beef tendon noodles 1.4 are impregnated in next procedure to be completed
Later just can chewy, not broken, the intermittent time was set between 8-10 minutes.
As shown in Figure 1,5, the infusion unit 4 covers foraminous conveyer 4.2 by the water-bath 4.1 of upper opening structure, annular
It is formed with annular carrying foraminous conveyer 4.3；Annular covers revolving speed > annular carrying 4.3 revolving speed of foraminous conveyer of foraminous conveyer 4.2
8%, the purpose is to make the upper annulus of annular carrying foraminous conveyer 4.3 and annular cover shape between the lower annulus of foraminous conveyer 4.2
At beef tendon noodles 1.4 are mutually torn, the beef tendon noodles united 1.4 is made to scatter, it is easier to absorb water, be more conducive to put the oil.Annular covers conveying
Multiple moving teeth are respectively provided on the zone face of mesh belt 4.2 and annular carrying foraminous conveyer 4.3；Annular carrying foraminous conveyer
4.3 feed end is located at 3.3 discharge port of face room, 3.2 lower section of waking up, and the upper annulus of annular carrying foraminous conveyer 4.3 is located at water-bath
The discharge end of lower part in 4.1, annular carrying foraminous conveyer 4.3 is located at except water-bath 4.1；Foraminous conveyer is carried positioned at annular
4.3 discharge end is provided with the second cooling fan 4.4, and beef tendon noodles 1.4 come out to from water-bath 4.1 into this section of next process
Time is that a control water (drains away the water) process, blows moisture extra on beef tendon noodles 1.4 off by the second cooling fan 4.4；Ring
Shape covers foraminous conveyer 4.2 and is located at 4.1 top of water-bath, and the lower annulus that annular covers foraminous conveyer 4.2 is located in water-bath 4.1
Top；The temperature of soaking water is between 25-35 DEG C in water-bath 4.1, and soaking time of the beef tendon noodles 1.4 in water-bath 4.1 is 5
Minute；Stable soaking temperature can promote 1.4 water content of beef tendon noodles bubbled out consistent with the time, and ox can be made by impregnating 5 minutes
The water content in muscle face 1.4 reaches 70%, guarantees that beef tendon noodles 1.4 are flexible and chewy.
As a shown in Figure 6, the unit 5 of putting the oil includes the roller 5.1 being arranged diagonally downward, and setting is fed in roller 5.1
Atomizer 5.3 at mouthfuls 5.2, it is axially spaced on 5.1 inner wall of roller to be staggeredly equipped with multiple interior moving teeth；Annular carrying transmission net
Discharge end with 4.3 extends in 5.1 feed inlet 5.2 of roller.The distributive value of atomizer 5.3 requires 100 jin of three liang of wet beef tendon noodles
Oil, oil used are clear level-one soybean oil, and clear level-one soybean oil can make beef tendon noodles 1.4 not change intrinsic colour,
The viscosity of this oil is little, more fuel-efficient when putting the oil, and without greasy feeling when edible.
Working principle of the present invention is summarized as follows:
Beef tendon noodles 1.4 fall into first after the first cooling fan 1.3 dries up epidermis after 1.1 discharge port of beef tendon noodles extruder extrusion
Conveyer belt 1.2.It is truncated after the rotary revolving knife 2.2 above the second conveyer belt 2.1.Beef tendon noodles 1.4 after truncation
It is fallen on third conveyer belt 3.5 from awake 3.3 feed inlet 3.1 of face room, since third conveyer belt 3.5 is intermittent movement, so
Beef tendon noodles 1.4 can be accumulated on third conveyer belt 3.5, and after being stacked into the time of setting, third conveyer belt 3.5 moves forward one
Stop again after section distance.It falls in water-bath 4.1 and is soaked positioned at the beef tendon noodles 1.4 of 3.5 discharge end 3.2 of third conveyer belt
Bubble.Since beef tendon noodles 1.4 itself are lighter than water, so will appear rising phenomenon in water-bath 4.1, but conveying is covered in annular
Under the nutating action of mesh belt 4.2, beef tendon noodles 1.4 are integrally pressed onto liquid level hereinafter, coming into full contact with it with water.Impregnate the ox completed
Muscle face 1.4 enters control water conservancy project by the upper annulus of 4.1 annular of water-bath carrying foraminous conveyer 4.3 after transporting out in water
Position has controlled water and has entered progress oil blending in roller 5.1 later.Pockets of beef tendon noodles 1.4 in roller 5.1 in rotation process, by
The effect that multiple interior moving teeth on 5.1 inner wall of roller are arranged in thoroughly is separated and completes uniform oil blending, and the beef tendon noodles 1.4 of oil are mixed
It is transported to multiple package position.
Claims (7)
1. a kind of beef tendon noodles continuous production system of processing, it is characterised in that: including beef tendon noodles blanking unit, dissection unit, face of waking up
Disinfection unit, infusion unit, unit of putting the oil；
The blanking unit includes the down-set beef tendon noodles extruder of discharge port, is arranged at intervals on the beef tendon noodles extruder and goes out
It is cooling to be provided with first positioned at the first conveyer belt and beef tendon noodles extruder discharging mouth side for the first conveyer belt of material mouth decentralization
Fan；
The second conveyer belt that the dissection Dan Youyu first conveyer belt discharge end is mutually connected is arranged above second conveyer belt
Rotary revolving knife composition；
The awake face disinfection unit includes the awake face room being provided with into and out of material mouth, and setting disappears in the awake indoor ultraviolet light in face
Malicious lamp and third conveyer belt, the third conveyer belt feed end are located at below face room feed inlet of waking up, third conveyer belt discharging end position
Above the discharge port of awake face room, the second conveyer belt discharging end is extended in the feed inlet of awake face room；
The infusion unit covers foraminous conveyer by the water-bath of upper opening structure, annular and annular carrying foraminous conveyer forms；
The annular covers and is respectively provided with multiple moving teeth on foraminous conveyer and the annular zone face for carrying foraminous conveyer；Annular carrying
The feed end of foraminous conveyer is located at below face room discharge port of waking up, and the upper annulus of annular carrying foraminous conveyer is located in the water-bath
The discharge end of lower part, annular carrying foraminous conveyer is located at except water-bath, positioned at the discharge end setting of annular carrying foraminous conveyer
There is the second cooling fan；Annular covers foraminous conveyer and is located above water-bath, and the lower annulus that annular covers foraminous conveyer is located at water
Bath internal upper part；
The unit of putting the oil includes the roller being arranged diagonally downward, is arranged in the atomizer at the roller feed inlet, in roller
It is axially spaced on wall to be staggeredly equipped with multiple interior moving teeth；The discharge end of annular carrying foraminous conveyer extends to roller feed inlet
It is interior.
2. beef tendon noodles continuous production system of processing according to claim 1, it is characterised in that: the beef tendon noodles extruder
Discharge port is located above the first conveyer belt at 650-750 millimeters of positions.
3. beef tendon noodles continuous production system of processing according to claim 1 or 2, it is characterised in that: the first conveyer belt
Linear velocity≤beef tendon noodles falling speed.
4. beef tendon noodles continuous production system of processing according to claim 1 or 2, it is characterised in that: the rotation of the dissection list
The beef tendon noodles staple fiber ppd of rotatable revolving knife is 25-35 centimetres.
5. beef tendon noodles continuous production system of processing according to claim 1 or 2, it is characterised in that: the third conveyer belt
For intermittent mobile conveying, intermittent time 8-10 minute.
6. beef tendon noodles continuous production system of processing according to claim 1 or 2, it is characterised in that: in the water-bath
The temperature of soaking water is 25-35 DEG C, and the soaking time of beef tendon noodles is 4-6 minutes.
7. beef tendon noodles continuous production system of processing according to claim 1 or 2, it is characterised in that: the annular covers defeated
Send revolving speed > annular carrying foraminous conveyer revolving speed 7-9% of mesh belt.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910003459.XA CN109619126B (en) | 2019-01-03 | 2019-01-03 | Beef tendon noodle continuous production and processing system |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910003459.XA CN109619126B (en) | 2019-01-03 | 2019-01-03 | Beef tendon noodle continuous production and processing system |
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| Publication Number | Publication Date |
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| CN109619126A true CN109619126A (en) | 2019-04-16 |
| CN109619126B CN109619126B (en) | 2020-10-30 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112021362A (en) * | 2020-08-31 | 2020-12-04 | 郑州孔河天地食品有限公司 | Automatic shearing machine for beef tendon surfaces |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE1030077B1 (en) * | 2021-12-22 | 2023-07-19 | Pastificio Della Mamma | Process for the manufacture of fresh, pre-cooked or cooked pasta |
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| CN107079948A (en) * | 2017-03-09 | 2017-08-22 | 成都蒲江珂贤科技有限公司 | A kind of wheaten food processing unit (plant) of automatic moulding |
| CN107125716A (en) * | 2016-02-27 | 2017-09-05 | 彭星球 | A kind of new rice roll machine |
| CN107637618A (en) * | 2017-10-25 | 2018-01-30 | 宝鸡金昱食品机械制造有限公司 | One kind imitates manual rolled dough wrapping forming machine |
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| EP1139766B1 (en) * | 1998-11-06 | 2003-01-22 | Mars Incorporated | Method for preparing bakery goods having edible particles on a top surface and bakery goods prepared thereby |
| CN101167541A (en) * | 2006-10-24 | 2008-04-30 | 广州尧先机械有限公司 | Fully-automatic convenient instant rice flour noodle production line and production technology thereof |
| CN101449763A (en) * | 2008-12-26 | 2009-06-10 | 冯星愿 | Multifunctional rice-flour noodle production line and production technique thereof |
| CN104431781A (en) * | 2014-12-23 | 2015-03-25 | 郑州朱屯米粉食品有限公司 | Continuous production method of hot-and-dry noodles, and special production line |
| CN105285957A (en) * | 2015-11-26 | 2016-02-03 | 郑州朱屯米粉食品有限公司 | Novel technology of industrialized production of cold noodle and special production line |
| CN205187247U (en) * | 2015-11-26 | 2016-04-27 | 郑州朱屯米粉食品有限公司 | Be suitable for automatic feeding machine of piston that cowhells looks unfamiliar and produce |
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| CN112021362A (en) * | 2020-08-31 | 2020-12-04 | 郑州孔河天地食品有限公司 | Automatic shearing machine for beef tendon surfaces |
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| CN109619126B (en) | 2020-10-30 |
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