CN111011776A - Method for manufacturing rubbing plate - Google Patents
Method for manufacturing rubbing plate Download PDFInfo
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- CN111011776A CN111011776A CN202010012544.5A CN202010012544A CN111011776A CN 111011776 A CN111011776 A CN 111011776A CN 202010012544 A CN202010012544 A CN 202010012544A CN 111011776 A CN111011776 A CN 111011776A
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- bamboo
- splicing
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- 238000000034 method Methods 0.000 title claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 56
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 56
- 241001330002 Bambuseae Species 0.000 claims abstract description 56
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 56
- 239000011425 bamboo Substances 0.000 claims abstract description 56
- 238000001035 drying Methods 0.000 claims abstract description 6
- 238000004898 kneading Methods 0.000 claims description 21
- 238000005520 cutting process Methods 0.000 claims description 9
- 238000005498 polishing Methods 0.000 claims description 3
- 238000009966 trimming Methods 0.000 claims description 3
- 238000005096 rolling process Methods 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 241000294180 Osmunda japonica Species 0.000 description 38
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 5
- 239000000835 fiber Substances 0.000 description 4
- 230000006872 improvement Effects 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 230000008859 change Effects 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- 230000008595 infiltration Effects 0.000 description 2
- 238000001764 infiltration Methods 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000002023 wood Substances 0.000 description 2
- 239000006057 Non-nutritive feed additive Substances 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 238000005452 bending Methods 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000017260 vegetative to reproductive phase transition of meristem Effects 0.000 description 1
Images
Classifications
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical And Physical Treatments For Wood And The Like (AREA)
Abstract
The invention relates to the field of food production aids, and particularly discloses a method for manufacturing a rubbing plate, which comprises the steps of splicing A-type bamboo jointed plates into an A operation area, splicing B-type bamboo jointed plates into a B operation area, splicing C-type bamboo jointed plates into a C operation area, and then fixedly splicing the A, B, C operation area on a bottom plate layer to obtain the rubbing plate, wherein a strip edge of a rectangle is protruded outwards to form an arc-shaped pattern A, B, C. The thickness of the osmund is gradually reduced in the drying process, so that the rolling requirements in different stages are different, and the rolling method provided by the invention has the advantages that different operation areas are arranged, and the widths of the curved surfaces in the operation areas are different, so that the rolling mode is optimally adopted in different stages for treatment, and the rolling effect and efficiency are improved.
Description
Technical Field
The invention relates to the field of food processing aids, in particular to a method for manufacturing a rubbing plate.
Background
Osmunda japonica thunb needs to be rolled in the processing process, the rolling operation is to lay the Osmunda japonica thunb on a flat plate, then the Osmunda japonica thunb is rolled by an operator, so that the internal fiber of the Osmunda japonica thunb is broken and the juice overflows, the internal fiber of the finished Osmunda japonica thunb is fresh and tender, the taste is good, the time for drying and flowering of the Osmunda japonica thunb is shortened, and the color of the Osmunda japonica thunb is improved.
Disclosure of Invention
The invention aims to provide a kneading plate which can effectively improve kneading efficiency and improve the color of osmunda japonica.
The technical scheme adopted by the invention is as follows.
The utility model provides a rub board, rub board includes the floor layer, and the top of floor layer is provided with the table layer, and the upper surface of table layer constitutes the operating region who rubs osmunda japonica, and the table layer has each unit festival to constitute, and the upper surface of each unit festival is the curved surface that appears the downward bending.
Specifically, the method comprises the following steps: the operation area is divided into sub-operation areas along the length or width direction of the kneading plate, each sub-operation area is respectively composed of unit sections, and the chord lengths of the cambered surfaces of the unit sections in different operation areas are different.
The camber surfaces of the unit sections in different operation areas have the same arch height.
The operation area comprises A, B, C three operation areas, the chord length of the curved cambered surface of the unit section on the operation area A is 2-3 cm, and the arch height is 1.5-3 mm; the chord length of the curved arc surface of the unit section on the operation area B is 1.5-2 cm, and the arch height is 1.5-3 mm; the chord length of the curved arc surface of the unit section on the C operation area is 1-1.5 cm, and the arch height is 1.5-3 mm.
A method for manufacturing a rubbing board comprises the following operations: cutting corresponding bamboo sections according to the size, cutting the bamboo sections into corresponding bamboo chips, dividing the bamboo chips into A, B, C types according to the width of the bamboo chips, cutting A, B, C types of bamboo chips to enable the cross sections of A, B, C types of bamboo chips to be respectively consistent with a graph A, B, C, drying A, B, C types of cut bamboo chips, trimming and surface polishing A, B, C types of dried bamboo chips to obtain A, B, C types of bamboo splicing strips, splicing the A types of bamboo splicing strips into an A operation area, splicing the B types of bamboo splicing strips into a B operation area, splicing the C types of bamboo splicing strips into a C operation area, fixedly splicing the A, B, C operation area on a bottom plate layer to obtain a rubbing plate, wherein the graph A, B, C is a rectangular strip with one side protruding outwards to form an arc shape.
The bamboo jointed boards are spliced through bamboo nails.
The height of the graph A is 4.5-6.5 mm, the chord length is 2-3 cm, the arch height is 1.5-3 mm, the height of the graph B is 4.5-6.5 mm, the chord length is 1.5-2 cm, the arch height is 1.5-3 mm, the height of the graph C is 4.5-6.5 mm, the chord length is 1-1.5 cm, and the arch height is 1.5-3 mm.
Among the above-mentioned technical scheme, rub the board to the osmunda japonica thunb through changing traditional flat board into the corrugated surface, the osmunda japonica thunb itself can be better when can making the osmunda japonica thunb rub and change, exert the extrusion force of equidirectional not to the osmunda japonica thunb simultaneously, make the fibre fracture in the osmunda japonica thunb more abundant, inside juice moisture content can be more quick infiltration to the surface, improve and rub the color and luster of efficiency and better improvement osmunda japonica thunb, adopt the board of rubbing of above-mentioned structure simultaneously, when can improve again and rub efficiency, can not make the surface damage of osmunda japonica thunb, guarantee the yield of osmunda japonica thunb and improve the outward appearance after the osmunda japonica.
Drawings
Fig. 1 is a side view of a kneading plate.
Fig. 2 is a plan view of the kneading plate.
Fig. 3 is a schematic view of the arch and the vestibule.
The corresponding relation of all the reference numbers is as follows: 110-surface plate layer, 120-bottom plate layer, 111-A type bamboo batten, 112-B type bamboo batten, 113-C type bamboo batten, 11A-A operation area, 11B-B operation area, 11C-C operation area, 202-Xuan, 201-arch, 210-A graph, 220-B graph and 230-C graph.
Detailed Description
In order that the objects and advantages of the invention will be more clearly understood, the invention will now be described in detail with reference to the following examples. It is to be understood that the following text is merely illustrative of one or more specific embodiments of the invention and does not strictly limit the scope of the invention as specifically claimed.
Example 1
As shown in fig. 1, the kneading board comprises a bottom board layer 120, a surface board layer 110 is arranged above the bottom board layer 120, the upper surface of the surface board layer 120 forms an operation area for kneading osmunda japonica, the surface board layer 120 is composed of unit sections, and the upper surface of each unit section is a curved surface which is bent downwards.
Among the above-mentioned technical scheme, rub the board to the osmunda japonica thunb through changing traditional flat board into the corrugated surface, the osmunda japonica thunb itself can be better when can making the osmunda japonica thunb rub and change, exert the extrusion force of equidirectional not to the osmunda japonica thunb simultaneously, make the fibre fracture in the osmunda japonica thunb more abundant, inside juice moisture content can be more quick infiltration to the surface, improve and rub the color and luster of efficiency and better improvement osmunda japonica thunb, adopt the board of rubbing of above-mentioned structure simultaneously, when can improve again and rub efficiency, can not make the surface damage of osmunda japonica thunb, guarantee the yield of osmunda japonica thunb and improve the outward appearance after the osmunda japonica. According to the traditional method, a flat plate is adopted for kneading, the kneading force required to be applied is higher, and the surface of part of thick osmunda japonica is broken, so that the damage rate of the whole osmunda japonica is about 8%, and through the implementation of the method, the damage rate can be reduced to below 6%, and the quality of the osmunda japonica is greatly improved.
Specifically, the method comprises the following steps: the operation area is divided into sub-operation areas along the length or width direction of the kneading plate, each sub-operation area is composed of unit sections, and the chord lengths of the cambered surfaces of the unit sections in different operation areas are different. The camber surfaces of the unit sections in different operation areas have the same arch height.
The operation area comprises A, B, C three operation areas 11A, 11B and 11C, the chord length of the curved arc surface of the unit section on the operation area A11A is 2-3 cm, and the arch height is 1.5-3 mm; the chord length of the curved arc surface of the unit section on the operation area B11B is 1.5-2 cm, and the arch height is 1.5-3 mm; the chord length of the curved surface of the unit section on the C operation area 11C is 1-1.5 cm, and the arch height is 1.5-3 mm. The size control of the length and the arch height is important in the invention, and if the size ratio of the length to the arch height is not proper, the tanning efficiency and the damage rate cannot be improved, but the tanning efficiency is reduced and the damage rate is increased.
The thickness of the osmund is gradually reduced in the drying process, so that the rolling requirements in different stages are different, different operation areas are arranged, the width of the curved surface on each operation area is different, therefore, the osmund with larger moisture is placed in the operation area (operation area A) with larger length of the mysterious space to be rolled, the action strength of the curved surface on the osmund is small, the requirement of initial rolling is met, and the osmund cannot be damaged. In the later stage, the water content of the osmunda japonica is low, the required kneading strength is high, so that the kneading strength can be improved by kneading the osmunda japonica in an operation area (operation area C) with a small Xuan length, the osmunda japonica with a small water content can be more fully kneaded, and the water can better permeate into the surface, so that the kneading requirements of the osmunda japonica in different stages are met, the kneading efficiency is improved, and the color of the osmunda japonica is improved; and when the water content is in the middle, kneading the dough by adopting an operation area with the middle length of the brown dough. Therefore, different stages are treated by adopting the optimal kneading mode, and the kneading effect and efficiency are improved.
Example 2
A method for manufacturing a rubbing board comprises the following operations: cutting corresponding bamboo segments according to size, cutting the bamboo segments into corresponding bamboo chips, dividing the bamboo chips into A, B, C types according to the width of the bamboo chips, cutting A, B, C three kinds of bamboo chips to make the patterns A, B, C of the cross sections of A, B, C three kinds of bamboo chips consistent, drying the cut A, B, C three kinds of bamboo chips, trimming and polishing the surfaces of A, B, C three types of bamboo chips to obtain A, B, C three types of bamboo splicing strips 111, 112 and 113, splicing the A type of bamboo splicing strips 111 into an A operation area, splicing the B type of bamboo splicing strips 112 into a B operation area, splicing the C type of bamboo splicing strips 113 into a C operation area, then the A, B, C operation area is fixed and spliced on the bottom plate layer to obtain the kneading plate, and the long strip side of each graph A, B, C (210, 220 and 230) is rectangular and protrudes outwards to form an arc shape.
The bamboo jointed boards are spliced through bamboo nails. The height of the graph A is 4.5-6.5 mm, the length of a chord (shown in a graph 202) is 2-3 cm, the height of an arch (shown in a graph 201) is 1.5-3 mm, the height of the graph B is 4.5-6.5 mm, the chord length is 1.5-2 cm, the height of the arch is 1.5-3 mm, the height of the graph C is 4.5-6.5 mm, the chord length is 1-1.5 cm, and the height of the arch is 1.5-3 mm, as shown in the graphs 2 and 3.
The bottom plate layer can be made of materials with a wood structure, each operation area can be connected with the bottom plate layer through adhesives, and can also be fixedly connected through a wood tenon structure and can also be connected through screws. The A, B, C operation area is formed by the bamboo surface of the post, the shape of the bamboo surface meets the requirements, the bamboo is adopted for processing, the processing operation is more convenient, the working procedures are fewer, meanwhile, the surface lubricity of the bamboo is good, the kneaded juice is not easy to bond, and meanwhile, the corrosion resistance of the bamboo to the juice is excellent.
According to the technical scheme, the rolling efficiency can be effectively improved, the color of dried osmunda japonica is improved, and the appearance of the foamed osmunda japonica is improved.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that those skilled in the art can make various improvements and modifications without departing from the principle of the present invention, and these improvements and modifications should also be construed as the protection scope of the present invention. Structures, devices, and methods of operation not specifically described or illustrated herein are generally practiced in the art without specific recitation or limitation.
Claims (3)
1. A method for manufacturing a rubbing board comprises the following operations: cutting corresponding bamboo sections according to the size, cutting the bamboo sections into corresponding bamboo chips, dividing the bamboo chips into A, B, C types according to the width of the bamboo chips, cutting A, B, C types of bamboo chips to enable the cross sections of A, B, C types of bamboo chips to be respectively consistent with a graph A, B, C, drying A, B, C types of cut bamboo chips, trimming and surface polishing A, B, C types of dried bamboo chips to obtain A, B, C types of bamboo splicing strips, splicing the A types of bamboo splicing strips into an A operation area, splicing the B types of bamboo splicing strips into a B operation area, splicing the C types of bamboo splicing strips into a C operation area, fixedly splicing the A, B, C operation area on a bottom plate layer to obtain a rubbing plate, wherein the graph A, B, C is a rectangular strip with one side protruding outwards to form an arc shape.
2. The method of manufacturing a kneading board according to claim 1, wherein: the bamboo jointed boards are spliced through bamboo nails.
3. The method of manufacturing a kneading board according to claim 2, wherein: the height of the graph A is 4.5-6.5 mm, the chord length is 2-3 cm, the arch height is 1.5-3 mm, the height of the graph B is 4.5-6.5 mm, the chord length is 1.5-2 cm, the arch height is 1.5-3 mm, the height of the graph C is 4.5-6.5 mm, the chord length is 1-1.5 cm, and the arch height is 1.5-3 mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010012544.5A CN111011776A (en) | 2020-01-07 | 2020-01-07 | Method for manufacturing rubbing plate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010012544.5A CN111011776A (en) | 2020-01-07 | 2020-01-07 | Method for manufacturing rubbing plate |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111011776A true CN111011776A (en) | 2020-04-17 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010012544.5A Withdrawn CN111011776A (en) | 2020-01-07 | 2020-01-07 | Method for manufacturing rubbing plate |
Country Status (1)
| Country | Link |
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| CN (1) | CN111011776A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114365859A (en) * | 2021-12-31 | 2022-04-19 | 岳西县龙之谷农林发展有限公司 | Intelligent drying equipment for agricultural products |
| CN114468330A (en) * | 2022-01-05 | 2022-05-13 | 岳西县龙之谷农林发展有限公司 | Rod body for realizing adjustment of different kneading strengths and preparation method |
-
2020
- 2020-01-07 CN CN202010012544.5A patent/CN111011776A/en not_active Withdrawn
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114365859A (en) * | 2021-12-31 | 2022-04-19 | 岳西县龙之谷农林发展有限公司 | Intelligent drying equipment for agricultural products |
| CN114365859B (en) * | 2021-12-31 | 2022-12-06 | 岳西县龙之谷农林发展有限公司 | Intelligent drying equipment for agricultural products |
| CN114468330A (en) * | 2022-01-05 | 2022-05-13 | 岳西县龙之谷农林发展有限公司 | Rod body for realizing adjustment of different kneading strengths and preparation method |
| CN114468330B (en) * | 2022-01-05 | 2022-10-11 | 岳西县龙之谷农林发展有限公司 | Rod body for realizing adjustment of different kneading strengths and preparation method |
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Application publication date: 20200417 |
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