CN109619126B - Beef tendon noodle continuous production and processing system - Google Patents
Beef tendon noodle continuous production and processing system Download PDFInfo
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- CN109619126B CN109619126B CN201910003459.XA CN201910003459A CN109619126B CN 109619126 B CN109619126 B CN 109619126B CN 201910003459 A CN201910003459 A CN 201910003459A CN 109619126 B CN109619126 B CN 109619126B
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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
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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
- A21C11/10—Other machines for forming the dough into its final shape before cooking or baking combined with cutting apparatus
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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
- 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
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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
- 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
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- 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
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Polymers & Plastics (AREA)
- Noodles (AREA)
Abstract
The invention discloses a beef tendon noodle continuous production and processing system which comprises a beef tendon noodle blanking unit, a cutting unit, a dough standing disinfection unit, a soaking unit and an oiling unit. The invention has the advantages of realizing the industrial automation of the continuous production and processing of the beef tendon noodles and solving the problems of low production and processing efficiency and food pollution caused by separate operation of each procedure of the existing beef tendon noodles. Meanwhile, the produced beef tendon noodles have good taste, soft and smooth mouthfeel, chewy taste and mellow aftertaste.
Description
Technical Field
The invention relates to a continuous production and processing method of cooked wheaten food, in particular to a continuous production and processing system of beef tendon noodles.
Background
The beef tendon noodles are deeply favored by people due to good taste, soft and smooth mouthfeel, chewy taste and mellow aftertaste; the curing process of the cowhells surface is realized by generating high temperature through the friction between the internal helical blade of the cowhells surface machine and the fabric.
The production of the cowhells noodles is special because the cowhells noodles are not suitable for being produced by large-scale machines. Various manufacturers in the market try to use large spiral blade cylinders to produce the beef tendon noodles, but the conditions are not ideal, so that the inner diameter of the spiral blade cylinder for producing the beef tendon noodles in the market at present does not exceed 100 mm. Because the production efficiency is low, no equipment for continuously producing and processing the beef tendon noodles exists in the market at present; the production and processing of the existing cowhells noodles are still the separate operation of each procedure, which not only causes the low production efficiency of the cowhells noodles, wastes time and energy, but also needs manual work to link up each procedure, and because the randomness of people is larger, the production and processing process causes food pollution.
Disclosure of Invention
The invention aims to provide a beef tendon noodle continuous production and processing system.
In order to achieve the purpose, the invention adopts the following technical scheme:
the invention relates to a beef tendon noodle continuous production processing system which comprises a beef tendon noodle blanking unit, a cutting unit, a dough standing disinfection unit, a soaking unit and an oiling unit;
the blanking unit comprises a beef tendon face extruder with a downward discharge port, first conveying belts arranged below the discharge port of the beef tendon face extruder at intervals, and first cooling fans arranged on one sides of the first conveying belts and the discharge port of the beef tendon face extruder;
the cutting unit consists of a second conveying belt connected with the discharge end of the first conveying belt and a rotary transverse cutter arranged above the second conveying belt;
the dough standing sterilizing unit comprises a dough standing chamber with a feeding hole and a discharging hole, an ultraviolet sterilizing lamp and a third conveying belt, wherein the ultraviolet sterilizing lamp and the third conveying belt are arranged in the dough standing chamber;
the soaking unit consists of a water bath kettle with an upper opening structure, an annular pressing conveying mesh belt and an annular bearing conveying mesh belt; the belt surfaces of the annular pressing conveying mesh belt and the annular bearing conveying mesh belt are respectively provided with a plurality of shifting teeth at intervals; the feeding end of the annular bearing conveying mesh belt is positioned below the discharge hole of the dough standing chamber, the upper ring belt of the annular bearing conveying mesh belt is positioned at the lower part in the water bath, the discharge end of the annular bearing conveying mesh belt is positioned outside the water bath, and a second cooling fan is arranged at the discharge end of the annular bearing conveying mesh belt; the annular pressing conveying mesh belt is positioned above the water bath kettle, and the lower annular belt of the annular pressing conveying mesh belt is positioned at the upper part in the water bath kettle;
the oil applying unit comprises a roller which is obliquely and downwards arranged and an oil nozzle which is arranged at a feed inlet of the roller, and a plurality of inner shifting teeth are arranged on the inner wall of the roller at intervals in an interlaced manner along the axial direction; the discharge end of the annular bearing conveying mesh belt extends into the feeding port of the roller.
The discharge hole of the cowhells face extruder is positioned at the position of 650-750 mm above the first conveying belt.
The linear speed of the first conveying belt is not more than the falling speed of the beef tendon surface.
The beef tendon surface cutting length of the rotary transverse cutter of the cutting unit is 25-35 cm.
The third conveyer belt is used for intermittent moving conveying, and the intermittent time is 8-10 minutes.
The temperature of the soaking water in the water bath pot is 25-35 ℃, and the soaking time of the beef tendon noodles is 4-6 minutes.
The rotating speed of the annular pressing conveying mesh belt is 7-9% of that of the annular bearing conveying mesh belt.
The invention has the advantages of realizing the industrial automation of the continuous production and processing of the beef tendon noodles and solving the problems of low production and processing efficiency and food pollution caused by separate operation of each procedure of the existing beef tendon noodles. Meanwhile, the produced beef tendon noodles have good taste, soft and smooth mouthfeel, chewy taste and mellow aftertaste.
Drawings
Fig. 1 is a schematic view of the overall structure of the present invention.
Fig. 2 is a schematic structural diagram of the blanking unit of the present invention.
Fig. 3 is a schematic structural view of the sectioning unit according to the present invention.
Fig. 4 is a schematic structural diagram of the wakeup surface disinfection unit of the invention.
Fig. 5 is a schematic structural view of the soaking unit of the present invention.
Fig. 6 is a schematic structural diagram of the oil applying unit of the invention.
Detailed Description
The following describes embodiments of the present invention in detail with reference to the drawings, which are implemented on the premise of the technical solution of the present invention, and detailed embodiments and specific operation procedures are provided, but the scope of the present invention is not limited to the following embodiments.
As shown in fig. 1, the beef tendon noodle continuous production processing system comprises a beef tendon noodle blanking unit 1, a cutting unit 2, a dough standing and sterilizing unit 3, a soaking unit 4 and an oiling unit 5.
As shown in fig. 2, the blanking unit 1 includes a beef tendon noodle extruder 1.1 with a downward discharge port, a first conveyor belt 1.2 is arranged 700 mm below the discharge port of the beef tendon noodle extruder 1.1, and a first cooling fan 1.3 is arranged on one side between the first conveyor belt 1.2 and the discharge port of the beef tendon noodle extruder 1.1; the distance of 700 mm is set to ensure that the beef tendon surface 1.4 has sufficient cooling and surface curing time, so as to avoid adhesion in the falling process; the linear speed of the first conveying belt 1.2 is not more than the falling speed of the tendon face 1.4, otherwise, the tendon face 1.4 is not vertically fallen but obliquely pulled by the first conveying belt 1.2, so that adhesion and stretching are caused.
As shown in fig. 3, the cutting unit 2 is composed of a second conveyor belt 2.1 connected with the discharge end of the first conveyor belt 1.2, and a rotary transverse cutter 2.2 arranged above the second conveyor belt 2.1; the rotating speed of the rotary transverse cutter 2.2 is adjusted according to the rotating speed of the second conveying belt 2.1, so that the cutting length of the beef tendon surface 1.4 is 25-35 cm, and the shorter beef tendon surface 1.4 is not knotted during oil smearing, so that the oil smearing is more uniform.
As shown in fig. 1 and 4, the dough standing sterilizing unit 3 comprises a dough standing chamber 3.3 provided with a feeding hole 3.1 and a discharging hole 3.2, an ultraviolet sterilizing lamp 3.4 arranged in the dough standing chamber 3.3 and a third conveyer belt 3.5; the feeding end of a third conveyer belt 3.5 is positioned below the feeding hole 3.1 of the awake face chamber 3.3, the discharging end of the third conveyer belt 3.5 is positioned above the discharging hole 3.2 of the awake face chamber 3.3, and the discharging end of a second conveyer belt 2.1 extends into the feeding hole 3.1 of the awake face chamber 3.3; in order to enable the beef tendon noodles 1.4 to have enough proofing time, the third conveying belt 3.5 is set to be in an intermittent moving conveying mode, because the proofing time is enough, the beef tendon noodles 1.4 are stiff and not broken after the soaking of the next procedure is finished, and the intermittent time is set to be between 8 and 10 minutes.
As shown in fig. 1 and 5, the soaking unit 4 is composed of a water bath 4.1 with an upper opening structure, an annular pressing conveying mesh belt 4.2 and an annular bearing conveying mesh belt 4.3; the rotating speed of the annular pressing conveying mesh belt 4.2 is greater than the rotating speed of the annular bearing conveying mesh belt 4.3 by 8 percent, so that the annular bearing conveying mesh belt 4.3 and the annular pressing conveying mesh belt 4.2 form a mutual ripping cowhells face 1.4 between the upper ring belt and the lower ring belt, and the cowhells face 1.4 of the dough is scattered, is easier to absorb water and is more beneficial to oil application. The belt surfaces of the annular pressing conveying mesh belt 4.2 and the annular bearing conveying mesh belt 4.3 are respectively provided with a plurality of shifting teeth at intervals; the feeding end of the annular bearing conveying mesh belt 4.3 is positioned below the discharge port 3.2 of the awake face chamber 3.3, the upper ring belt of the annular bearing conveying mesh belt 4.3 is positioned at the inner lower part of the water bath kettle 4.1, and the discharge end of the annular bearing conveying mesh belt 4.3 is positioned outside the water bath kettle 4.1; a second cooling fan 4.4 is arranged at the discharge end of the annular bearing conveying mesh belt 4.3, the time from the water bath 4.1 to the next process of the cowhells surface 1.4 is a water control (moisture draining) process, and the second cooling fan 4.4 blows off the excess moisture on the cowhells surface 1.4; the annular pressing conveying mesh belt 4.2 is positioned above the water bath 4.1, and the lower ring belt of the annular pressing conveying mesh belt 4.2 is positioned at the inner upper part of the water bath 4.1; the temperature of the soaking water in the water bath kettle 4.1 is between 25 and 35 ℃, and the soaking time of the beef tendon noodles 1.4 in the water bath kettle 4.1 is 5 minutes; the stable soaking temperature and time can promote the water content of the soaked beef tendon noodles to be consistent with that of 1.4, and the water content of the beef tendon noodles 1.4 can reach 70% after soaking for 5 minutes, so that the beef tendon noodles 1.4 are flexible and chewy.
As shown in fig. 1 and 6, the oiling unit 5 comprises a roller 5.1 arranged obliquely downwards, an oil nozzle 5.3 arranged at a feed port 5.2 of the roller 5.1, and a plurality of inner poking teeth are arranged on the inner wall of the roller 5.1 at intervals in the axial direction; the discharge end of the ring-shaped bearing conveying net belt 4.3 extends into the feed inlet 5.2 of the roller 5.1. The oil injection quantity of the oil injection nozzle 5.3 requires three or two oil of one kilogram of wet beef tendon surface, the used oil is clarified first-level soybean oil, the clarified first-level soybean oil can ensure that the beef tendon surface 1.4 does not change the color per se, the viscosity of the oil is not large, the oil is more saved when the oil is applied, and the oil is not greasy when being eaten.
The working principle of the invention is briefly described as follows:
the cowhells face 1.4 is extruded from cowhells face extruder 1.1 discharge gate and is fallen into first conveyer belt 1.2 after 1.3 weathers the epidermis through first cooling fan. Is cut off after passing a rotary crosscutter 2.2 above the second conveyor 2.1. The beef tendon face 1.4 after cutting off drops to third conveyer belt 3.5 from waking face room 3.3 feed inlet 3.1 on, because third conveyer belt 3.5 is intermittent motion, so beef tendon face 1.4 can pile up on third conveyer belt 3.5, when piling up to the time of settlement after, the third conveyer belt 3.5 stops again after moving a section distance forward. The beef tendon surface 1.4 at the discharge end 3.2 of the third conveyor belt 3.5 falls into the water bath 4.1 for soaking. As the beef tendon surface 1.4 is lighter than water, the beef tendon surface can float upwards in the water bath kettle 4.1, but under the drooping action of the annular pressing conveying mesh belt 4.2, the beef tendon surface 1.4 is integrally pressed below the liquid level, so that the beef tendon surface is fully contacted with the water. The soaked cowhells face 1.4 is conveyed out of water by an upper ring belt of an annular bearing conveying net belt 4.3 in a water bath 4.1 and then enters a water control station, and after water control, the cowhells face enters a roller 5.1 to be mixed with oil. In the rotation process of the clustered beef tendon surfaces 1.4 in the roller 5.1, the clustered beef tendon surfaces are thoroughly separated and evenly mixed under the action of a plurality of inner poking teeth arranged on the inner wall of the roller 5.1, and the beef tendon surfaces 1.4 mixed with oil are conveyed to a packaging station.
Claims (7)
1. The utility model provides a ox muscle face continuous production system of processing, includes ox muscle face unloading unit, dissection unit and oil applying unit, the unloading unit includes the ox muscle face extruder that the discharge gate set up downwards, and the interval sets up the first conveyer belt of ox muscle face extruder discharge gate below, its characterized in that: the device also comprises a waking surface disinfection unit and a soaking unit;
a first cooling fan is arranged on one side of the first conveying belt and the discharge port of the beef tendon face extruder;
the cutting unit consists of a second conveying belt connected with the discharge end of the first conveying belt and a rotary transverse cutter arranged above the second conveying belt;
the dough standing sterilizing unit comprises a dough standing chamber with a feeding hole and a discharging hole, an ultraviolet sterilizing lamp and a third conveying belt, wherein the ultraviolet sterilizing lamp and the third conveying belt are arranged in the dough standing chamber;
the soaking unit consists of a water bath kettle with an upper opening structure, an annular pressing conveying mesh belt and an annular bearing conveying mesh belt; the belt surfaces of the annular pressing conveying mesh belt and the annular bearing conveying mesh belt are respectively provided with a plurality of shifting teeth at intervals; the feeding end of the annular bearing conveying mesh belt is positioned below the discharge hole of the dough standing chamber, the upper ring belt of the annular bearing conveying mesh belt is positioned at the lower part in the water bath, the discharge end of the annular bearing conveying mesh belt is positioned outside the water bath, and a second cooling fan is arranged at the discharge end of the annular bearing conveying mesh belt; the annular pressing conveying mesh belt is positioned above the water bath kettle, and the lower annular belt of the annular pressing conveying mesh belt is positioned at the upper part in the water bath kettle;
the oil applying unit comprises a roller which is obliquely and downwards arranged and an oil nozzle which is arranged at a feed inlet of the roller, and a plurality of inner shifting teeth are arranged on the inner wall of the roller at intervals in an interlaced manner along the axial direction; the discharge end of the annular bearing conveying mesh belt extends into the feeding port of the roller.
2. The beef tendon noodle continuous production and processing system according to claim 1, wherein: the discharge hole of the cowhells face extruder is positioned at the position of 650-750 mm above the first conveying belt.
3. The beef tendon noodle continuous production processing system as claimed in claim 1 or 2, wherein: the linear speed of the first conveying belt is not more than the falling speed of the beef tendon surface.
4. The beef tendon noodle continuous production processing system as claimed in claim 1 or 2, wherein: the beef tendon surface cutting length of the rotary transverse cutter of the cutting unit is 25-35 cm.
5. The beef tendon noodle continuous production processing system as claimed in claim 1 or 2, wherein: the third conveyer belt is used for intermittent moving conveying, and the intermittent time is 8-10 minutes.
6. The beef tendon noodle continuous production processing system as claimed in claim 1 or 2, wherein: the temperature of the soaking water in the water bath pot is 25-35 ℃, and the soaking time of the beef tendon noodles is 4-6 minutes.
7. The beef tendon noodle continuous production processing system as claimed in claim 1 or 2, wherein: the rotating speed of the annular pressing conveying mesh belt is 7-9% of that of the annular bearing conveying 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 |
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| 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 CN109619126A (en) | 2019-04-16 |
| CN109619126B true CN109619126B (en) | 2020-10-30 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP4201208A1 (en) * | 2021-12-22 | 2023-06-28 | Pastificio della Mamma | Process for the manufacture of fresh, precooked or cooked pasta |
Families Citing this family (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 |
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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 |
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| 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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| CN109619126A (en) | 2019-04-16 |
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