CN111213683B

CN111213683B - Noodle making method of wheaten food machine

Info

Publication number: CN111213683B
Application number: CN201910086150.1A
Authority: CN
Inventors: 王旭宁; 欧阳鹏斌; 毛树海
Original assignee: Joyoung Co Ltd
Current assignee: Joyoung Co Ltd
Priority date: 2019-01-29
Filing date: 2019-01-29
Publication date: 2022-03-15
Anticipated expiration: 2039-01-29
Also published as: CN111213683A

Abstract

The invention discloses a noodle making method of a noodle maker, wherein the noodle maker comprises a base, a stirring component and an extrusion component which are arranged on the base, a motor and a main control board are arranged in the base, the stirring component comprises a stirring cup, a stirring rod arranged in the stirring cup and an upper cover covering the stirring cup, and the extrusion component comprises a noodle extruding cylinder and a screw rod arranged in the noodle extruding cylinder; the main control board is electrically connected with a motor, and the motor drives the stirring rod and the screw rod to rotate; the pasta machine also comprises a water adding unit, and the pasta making method at least comprises the following steps: in the pre-stirring stage, a motor drives a stirring rod to rotate and stir the dry flour in a stirring cup; in the flour and water mixing stage, the water adding unit adds water into the stirring cup, and the motor drives the stirring rod to stir and mix the flour and the water in the stirring cup; the flour-water mixing stage is carried out after the pre-stirring stage. The method of the invention enables the dry flour to be flatly paved at the bottom of the stirring cup, avoids water loss caused by adding water, is beneficial to the balance of later flour-water mixing and stirring, and ensures good flour-discharging effect.

Description

Noodle making method of wheaten food machine

Technical Field

The invention belongs to the technical field of household food appliances, and particularly relates to a noodle making method of a wheaten food machine.

Background

The wheaten food machine is a multifunctional food processing machine, can process wheaten foods of various designs and colors, and has the characteristics of small volume, light weight, convenient movement, simple operation and the like, thereby reducing various complicated processes of manual dough kneading, water adding for extrusion and the like, and the finished products formed by dough kneading, flour and water control, dough kneading and the like are more uniform than manual operation, so that the shape and the quality of the finished noodles are better, and the wheaten foods are widely loved and used by people.

The existing wheaten food machine is mainly characterized in that a stirring rod is arranged in a stirring cylinder, a screw rod for noodle discharging is arranged in a noodle extruding cylinder, the noodle extruding cylinder is communicated with the stirring cylinder, and the main setting of the noodle extruding cylinder is lower than that of the stirring cylinder, and the processing process is basically as follows: firstly, opening the cover to add flour into the mixing drum, then adding water, and finally mixing and kneading to finish the dough discharging. Controlling the water adding amount, wherein in the currently disclosed method, a flour weight measuring device for detecting the weight of flour in the mixing cavity is arranged in a wheaten food machine, a controller is respectively communicated with the water pump, the flow detection device and the flour weight measuring device so as to control the water amount conveyed to the mixing cavity by the water pump according to the detection values of the flour weight measuring device and the flow detection device, namely, the required water amount is calculated after the weight of the flour in the stirring cavity is measured by a weighing module of the wheaten food machine, and water is automatically added through a water tank; the other is that be equipped with the electrode on crowded face bobbin base lateral wall specifically protrusion in crowded face bobbin base lateral wall internal surface at crowded face bobbin base lateral wall, the electrode is connected with main control unit electricity, and main control unit obtains dough moisture content from electrode department, and main control unit control water pump injects water to the stirring cup when dough moisture content is less than preset threshold value, thereby it adds water automatically when dough lacks water to say so through detecting dough moisture content. However, the above 2 processing methods all have the following problems:

after the flour is added into the stirring cylinder, because the bottom of the stirring cylinder is a plane, the flour is piled together after being poured, water is directly added, and the water is easy to run off from the bottom of the stirring cup; in addition, water impacts the piled dry flour, so that the water content of partial flour is high, the water content of the other part of flour is high, and thus, part of flour is easy to adhere to the stirring rod during dough kneading and the water content of the other part of flour is too low, so that dough of the dough cannot be watered and balanced; moreover, the flour is accumulated and water is added, so that part of flour or water flow is easy to directly flush into the flour extruding cylinder, and the water surface entering the flour extruding cylinder is difficult to return into the stirring cylinder compared with the flour and water which are not standard.

Therefore, the traditional method has the defects of water loss or dry flour washing caused by automatic water adding, and the like, and cannot achieve a relatively better flour-water ratio, and the like, and research and improvement are needed.

Disclosure of Invention

The invention aims to solve the problems and provides a dough kneading method of a pasta machine.

In order to achieve the purpose, the invention adopts the following technical scheme:

a flour making method of a flour food machine comprises a machine base, a stirring assembly and an extrusion assembly, wherein the stirring assembly and the extrusion assembly are arranged on the machine base; the main control board is electrically connected with a motor, and the motor drives the stirring rod and the screw rod to rotate; the pasta machine also comprises a water adding unit, and the pasta making method at least comprises the following steps:

in the pre-stirring stage, a motor drives a stirring rod to rotate and stir the dry flour in a stirring cup;

in the flour and water mixing stage, the water adding unit adds water into the stirring cup, and the motor drives the stirring rod to stir and mix the flour and the water in the stirring cup;

the flour-water mixing stage is carried out after the pre-stirring stage, the weight of the dry flour is m, the duration time of the pre-stirring stage is t, t/m is not less than 1/120 and not more than 1/4.

According to the scheme, after dry flour is added into the stirring cylinder, the driving motor is directly controlled to rotate so as to drive the stirring rod to stir the dry flour at a specific rotating speed, and the accumulated flour is paved at the bottom of the stirring cup, so that the problems that water directly runs off and the proportion of water surface mixing is seriously uneven due to the fact that water is added due to the accumulation of the flour in the later process are avoided, namely the problems that the water content of local flour is high and the water content of local flour is low are solved; meanwhile, the situation that the dry flour and water fall into the noodle extruding cylinder when not kneading is avoided, the partial dry flour and water cannot be completely and effectively moved back into the stirring cup, the accuracy of the first flour and water mixing is ensured through dry powder stirring, the good noodle outlet effect of a later-stage pasta machine is ensured, when the t/m is smaller than 1/120, the preposed stirring time is too short, the dry flour is not sufficiently stirred, the caking phenomenon is easy to occur, when the preposed stirring time is certain, too much dry flour is in the stirring cup, the subsequent dough kneading effect is influenced, when the t/m is larger than 1/4, the preposed stirring time is too long, the whole noodle making period is prolonged, the waiting time of a user is long, and the user experience is influenced.

Further, the flour-water mixing stage comprises:

a water adding step, wherein the control unit controls the water adding unit to feed water into the stirring cup;

and a stirring step, wherein the motor drives the stirring rod to rotate and stir and mix the flour and the water in the stirring cup.

And after the dry powder is stirred and paved, mixing flour with water, and fully and uniformly mixing the flour with the water by using a stirring rod.

Further, the control unit controls the water adding step and the stirring step to be circularly carried out, the circulation frequency is n, and n is more than or equal to 1.

The water adding process and the stirring process in the scheme provide multiple choices, and can be independently carried out according to set sequence

The processes are sequentially carried out, and the processes can also be simultaneously started, or water adding and stirring are alternately carried out. When the step of adding water and the stirring step circulation were gone on many times, can guarantee that the water of adding at every turn all can be rapidly with flour misce bene, promote the effect of kneading dough greatly, the noodle texture that extrudes at the crowded face stage like this is even and difficult fracture moreover.

Furthermore, the duration of the preposed stirring stage is t, and t is more than or equal to 3s and less than or equal to 25 s; or m is more than or equal to 50g and less than or equal to 900 g.

The scheme provides a better time period for stirring the dry flour, the dry flour is stirred to be paved at the bottom of the stirring cup, so that the electric energy is wasted and the element loss is increased due to the stirring for too long time, and the aim of paving the dry flour cannot be effectively fulfilled due to the stirring for too short time, so that the better time period is necessary. Or the noodle maker flexibly sets the duration of the preposed stirring stage through the weight of the dry flour in the stirring cup, so that the controllability of the total time of noodle making is stronger.

Furthermore, in the pre-stirring stage, the rotating speed of the stirring rod is V, and V is more than or equal to 45rpm and less than or equal to 75 rpm. The rotational speed is too fast or too slow all is unfavorable for the dry powder stirring, wastes process time too slowly and causes the latency overlength, then takes the dry flour up easily too fast for dry flour flies upward and falls into the recipient even inside the stirring cup, is unfavorable for realizing that the dry powder tiling is mesh, also influences the process of the balanced stirring of later stage surface of water mixture.

Further, the pasta machine further comprises a weighing unit which is electrically connected with the control unit and detects the weight of the flour in the stirring cup, and the method further comprises the following steps:

in the weighing stage, the control unit feeds back signals according to the weighing unit so as to measure the water quantity required by the surface water mixing stage; the weighing stage is performed before the dough-water mixing stage.

The weighing unit of this scheme utilization wheaten food machine carries out direct accurate weighing, need not artifical outside and weighs, has also avoided adding the inaccurate scheduling problem of flour weight in the stirring cup after traditional artifical outside is weighed, is favorable to noodle later stage process to select suitable dry powder stirring time and suitable face water ratio according to dry flour volume promptly.

Furthermore, the weight of the flour is G, the control unit controls the water adding unit to add water into the stirring cup in an amount of M, and M is more than or equal to 0.33G and less than or equal to 0.48G. According to the scheme, a better flour-water ratio is preset and provided according to the weight of the flour, so that the optimization of the flour outlet effect is ensured, and the bad defects of the final finished product of the wheaten food, such as being too hard or too soft, are avoided.

Furthermore, the wheaten food machine further comprises an alarm device, the control unit calculates the standard water adding time of the water adding unit as T according to the weighing signal, the actual water adding time of the water adding unit is T1, and the alarm device is started when the T1 is not less than 1.6T and is not more than 1.4T. Water is added according to the flour-water ratio, the water adding time and the water adding amount are hooked, once the current water adding time does not accord with the time corresponding to the normal water adding amount, the failure of the wheaten food machine can be determined, the alarm device is started to remind a user, the caution and the maintenance are caused, and the accidents of other properties or personal injury are avoided.

Furthermore, in the step of adding water, the control unit controls the water pump to intermittently add water into the stirring cup, the clearance time is t1, t1 is more than or equal to 5s and less than or equal to 10s, and the total time of the step of adding water is not more than the time of the stirring stage. Set up like this and can effectively avoid adding the inhomogeneous dough of water in-process appearance bold face water mixture, especially avoid local dough moisture content too high, can't with the outlying dry flour of dough mixes to make the face water than the unbalanced condition, in the stirring stage in-process that lasts, guarantee to add the water step and accomplish moreover, still adding water after avoiding the stirring stage to stop, lead to adding water lags the face water and mix inadequately. When t1 is less than 5s, the possibility of dough agglomeration exists, the moisture content of local dough is high, and the dough extruding load is influenced, and the quality and the mouthfeel of the finished wheaten food are also influenced. When t1 is greater than 10s, too much dry flour falls into the dough extruding cylinder, a large amount of dry flour is difficult to return into the stirring cup even if the spiral reverse propelling is performed in the stirring stage, and the overlong integral dough making period with prolonged preposed stirring time reduces the user experience.

Furthermore, a safety switch electrically connected with the control unit is arranged on the base, a trigger key for triggering the safety switch is arranged on the upper cover, the water adding step is characterized in that when the upper cover is removed from the upper part of the stirring cup, the control unit controls the water adding step to stop, the upper cover is installed in place again, the control unit controls the motor to drive the stirring rod to stir for t0 time, the water adding step is started again, and the duration time of the t0 is the same as that of the front stirring stage.

According to the scheme, through the design of the cover opening trigger piece and the matching of the safety switch, the condition that the power-on work of the noodle maker is ensured to be safe in the use process when the upper cover is in an open state is avoided, and the safety switch is triggered to carry out the next operation only when the trigger piece ensures that the upper cover is closed; the safety switch setting has avoided the user to forget to add water and carry out noodle processing and has avoided the heating member etc. to stir the cup heating and arouse the incident, utilizes uncapping trigger piece and safety switch's cooperation simultaneously, only both normally just can carry out the system face process of noodle when the upper cover is closed and water level signal is normal promptly.

Compared with the prior art, the invention has the beneficial effects that:

1, dry flour is stirred before water is added, and the dry flour is flatly paved on the bottom surface of a stirring cup, so that the problems of direct loss of water during water addition and unbalance of water contents of different parts of a dough after stirring are solved;

2, obtaining the weight of the dry flour through a weighing module, and quickly calculating the required water inflow; the relation table of the dough kneading time and the dry flour weight can be preset, the corresponding optimal dough kneading time is selected corresponding to the current dry flour weight, the dough kneading time required after water is added is determined, and the optimal time ratio is controlled to be realized;

3, the reliability of water inlet control is ensured by using a water pump control circuit, and the water inlet speed and the time required by water inlet are detected by using a flowmeter and a flowmeter detection circuit;

4, when the flour machine and the flour are determined to be abnormal through matching of time and a flow meter, warning can be sent out in time to inform a user of improving the vigilance and maintaining, and the safety in the using process is ensured;

the connection relation of all functional parts of the wheaten food machine is simple, the realized flour-water ratio is more reliable, and the processing time is more optimized.

Drawings

Figure 1 is a schematic view of the relationship of one of the functional elements of the pasta machine of the invention.

Detailed Description

The technical scheme of the invention is further described and illustrated by specific embodiments below, so that the technical scheme is clearer and more obvious.

The raw materials used in the examples of the present invention are those commonly used in the art, and the methods used in the examples are those conventional in the art, unless otherwise specified.

Example 1

The embodiment discloses a noodle making method of a noodle maker, the noodle maker in the method comprises a base, a stirring component and an extrusion component, wherein the stirring component and the extrusion component are arranged on the base; the main control board is electrically connected with a motor, and the motor drives the stirring rod and the screw rod to rotate; the pasta machine also comprises a water adding unit, and the pasta making method at least comprises the following steps:

the flour-water mixing stage is carried out after the pre-stirring stage.

The difference between the wheaten food machine and the traditional wheaten food machine processing method is that the dry powder stirring process is directly carried out after the dry flour is added for the first time, so that the dry flour is ensured to be flatly paved at the bottom of the stirring cup, the water is prevented from being quickly lost to the noodle extruding cylinder when water is added, and the subsequent good operation of the processes of adding water and mixing flour and water is ensured. After the tradition directly added dry flour, the bottom corresponds in the stirring cup and pours a large amount of flour in the position and piles up together, and the stirring cup bottom all the other places then only have a small amount or do not have flour, in case add water, the impact of rivers dry flour, rivers just run off easily to crowded face a section of thick bamboo, take away partial flour even, accomplish and intake the remaining water level in the stirring cup unstable, stir and mix extremely inhomogeneous.

In this embodiment, the flour-water mixing stage includes the following two steps:

(1) a water adding step, wherein the control unit controls the water adding unit to feed water into the stirring cup;

(2) and a stirring step, wherein the motor drives the stirring rod to rotate and stir and mix the flour and the water in the stirring cup.

The water adding and stirring steps can be carried out sequentially according to the setting sequence such as (1) and (2), or can be carried out simultaneously by adding water and stirring; or yet another way is batch-wise: adding water in a first set time period, and then stopping adding water to stir in a second set time period; after the stirring is completed, the water adding is started for a third set time period, and after the water adding is completed, the stirring is performed for a fourth time period, wherein the circulation times are generally set to be less than or equal to 2 times.

As a preferable embodiment, in the processing method, the duration t of the pre-stirring stage is set to be more than or equal to 3s and less than or equal to 25s, the weight m of dry flour put into the stirring cup by a user is 500g, the control unit controls the stirring time t of the pre-stirring stage to be 8s, and the stirring time of the pre-stirring stage in the embodiment is constant at 8s and does not change along with the change of the weight of the flour. The rotating speed V of the stirring rod in the pre-stirring stage, namely the stirring speed, is not less than 45rpm and not more than 75rpm, in the embodiment, V is 60rpm, and the rotating speed enables the dry powder to be in a relatively good uniform stirring state and to be effectively paved at the bottom of the stirring cup.

The wheaten food machine of this embodiment has generally included MCU, motor, flowmeter, water pump, weighing module, display module, power module, temperature detection circuit etc. adds the water unit and has included water pump and flowmeter, and MCU control water pump draws water, detects the water velocity of flow etc. that the water pump extraction entered into the stirring cup through the flowmeter, and MCU confirms the inflow according to velocity of flow and time.

In a preferred embodiment, the pasta machine of the embodiment is provided with a weighing function, and in the processing method, the weight of the dry flour is detected, the water inflow is determined according to a preset flour-water ratio, and then the water adding unit is used for adding water and stirring for mixing flour and water.

Regarding the better setting of the flour-water ratio, the wheaten food machining method of the embodiment provides a better value, which is beneficial to realizing a good noodle outlet effect, the flour is weighed to be G according to the weighing unit, and the weighed weight G is equal to the actual weight m of the dry flour under the condition that the weighing accuracy of the weighing unit is high enough. The control unit controls the water adding unit to add water into the stirring cup in an amount of M, wherein M is more than or equal to 0.33G and less than or equal to 0.48G, M in the embodiment is 0.40G, and the dough kneading proportion makes the viscosity of the stirred dough moderate, so that the dough cannot be too dry and kneaded, and cannot be too wet and adhere to the stirring rod.

Certainly, in the processing process of the wheaten food machine, in order to ensure the safety of the use process, find faults in time and prompt a user, an alarm device is necessary, and the specific implementation process is as follows: the control unit calculates the standard water adding time of the water adding unit as T according to the weighing signal, the actual water adding time of the water adding unit is T1, T1 is more than or equal to 1.6T, and the alarm device is started when T1 is 1.52T in the embodiment.

The embodiment also provides a better water feeding time setting, namely the standard water feeding time is more than or equal to 5s and less than or equal to 30s, the water feeding time is 20s, the water feeding speed is relatively stable due to the water feeding in the time, the dough cannot be in a state of receiving excessive moisture at one time, and the stirring rod is convenient for stirring the dough to absorb the moisture.

In order to avoid potential safety hazards to users caused by the fact that the wheaten food machine works like heating in the cover opening process, the safety switch electrically connected with the control unit is arranged on the base, the upper cover is provided with a trigger key for triggering the safety switch, in the water adding step during operation, when the upper cover is removed from the upper portion of the stirring cup, the control unit controls the water adding step to stop, after the upper cover is installed in place again, the control unit controls the motor to drive the stirring rod to stir for t0 time, the water adding step is started again, and the t0 duration is the same as that of the front stirring stage.

It can be understood that in the step of adding water, the control unit can also control the water pump to intermittently add water into the stirring cup, the gap time is t1, t1 is more than or equal to 5s and less than or equal to 10s, t1 can be specifically set to 6s, 8s and 9s, and the total time of the step of adding water is not more than the stirring stage. Set up like this and can effectively avoid adding the inhomogeneous dough of water in-process appearance bold face water mixture, especially avoid local dough moisture content too high, unable with the outlying dry flour of dough mixes to make the face water than the unbalanced condition.

Example 2

This example illustrates the flow of pasta machining in more detail based on example 1. As shown in FIG. 1, the process of the noodle-making method of the noodle-making machine is as follows.

Firstly, a user powers on a product, opens a cover of the product, when the weight of the added flour in the stirring cup is G (g), the weight of the dry flour is weighed by the weighing unit, and the MCU records the weight of the added flour, and the MCU adds the cover of the cup, selects a function and starts the function.

Then the pasta machine enters a working state:

1. at this time, the DC motor rotates reversely to knead dough.

2. After the dough kneading is started, stirring t(s) for an initial stirring step, wherein no water is added, so that the dry powder is stirred and leveled, and the dry powder is flatly paved in a stirring cup. After water is prevented from being added, the water directly enters the bottom and flows out. In the process, the stirring time t is 5S;

3. after the time of the last step is finished, adding water. The amount of water added is judged according to the powder amount G, and M (mL) is added, wherein M is G X. The water adding is completed once in the step, the cover is opened in the water adding process, the water adding is stopped, the cover is closed again, the dry powder stirring in the step is carried out, the water adding is carried out again after the water adding is completed, and the timing is started until M4. water pump starting and pumping are completed each time. And (4) calculating the total pumping time T2(s) according to the characteristics of the water pump and the water adding quantity, wherein if the pumping time of the water pump is 200mL/min, the pumping time of 100g of water is 30 s. And when the total pumping time is more than T1.5, judging that the water pump or the flow meter is damaged, the water channel is blocked, the water tank is not filled with water and other water channel abnormalities. And (5) performing alarm processing without performing the following noodle making step.

5. After the water amount is extracted, dough kneading treatment is carried out, and the dough kneading time T1 is the total dough kneading time-T-water adding time, and the total dough kneading time is shown in the following table I. Different dough kneading time is preset for different dough kneading conditions.

Table-different dough type time relation table

Function(s)	Total time of dough kneading
		Conventional dough kneading	3 minutes and 50 seconds
Dough making	6 minutes
		Single dough kneading	10 minutes

6. After the steps are successfully completed, the subsequent noodle making step is carried out, namely noodle extruding is carried out by the noodle extruding cylinder.

As a preferred implementation manner in this embodiment, the method further includes selecting different flour-water ratios according to the current temperature detected by the temperature detection module, so as to mix and stir different flour-water. Specifically, the following table two shows.

Table two different wheaten foods correspond to the face test ratios at different temperatures

In table two, for different wheaten foods, such as instant noodles, in different temperature environments, to maintain a better taste, the requirements of the moisture content of the dough are different, so that for several temperatures, the method improves 3 choices, namely, the current ambient temperature is 30 degrees, 15 degrees to 30 degrees, and the different flour-to-water ratios under the condition of being lower than 15 degrees are respectively 0.33, 0.35 and 0.37.

As a preferred embodiment, the stirring time T of the dry flour stirring in step 2 of the process is selected differently according to the different dry flour weights, as shown in table three below.

Table for corresponding weight of dry powder and dry powder stirring time

Weight of powder	Time T(s)
		＜100g	25
100g～200g	20
		200g～300g	18
300g～400g	14
		400g～500g	11
500g～600g	8
		＞600g	5

In this embodiment, the control unit controls the stirring time of the preliminary stirring stage to change according to the weight of the dry flour in the stirring cup, specifically, the preliminary stirring time t gradually decreases along with the increase of the weight of the dry flour, and the overlong stirring easily causes a large amount of dry flour to enter the dough extruding cylinder, thereby affecting the dough kneading effect. In a preferable embodiment, in the step 3 of the method, the water can be added at one time instead of intermittently, the water adding frequency is N +1, the water amount is evenly divided into N +1 equal parts, and the time interval of pumping water every time is 5-10S, so that the water can be pumped out during the dough kneading period.

In a preferred embodiment, in step 5 of the method, the time for continuing kneading after adding water is T3, and T3 can be set according to the weight of the powder amount to ensure uniform kneading, and the detailed time is shown in table four below.

TABLE FOUR POWDER WEIGHT AND CONTINUOUS MIXING TIME TABLE

The dough kneading method adopting the scheme has the advantages that:

1. the optimal dough kneading time and the step proportion can be calculated according to the amount of the flour, so that the fastest dough kneading time is realized, and the optimal dough kneading effect is achieved;

2. according to the amount of the powder, the dry powder is uniformly spread at the bottom of the cup, so that water is mainly prevented from flowing out of the stirring cup, and the reliability of dough kneading in the later period is ensured;

3. determining abnormal judgment of a water path through matching monitoring of time and a flowmeter, and ensuring normal operation of the wheaten food machine;

4. the time for kneading dough after adding water is determined by dough amount, and the optimal time proportioning is carried out, so that the dough kneading time is uniform and short and effective.

In addition to the foregoing, it should be further appreciated that reference throughout this specification to "one embodiment," "another embodiment," "an embodiment," or the like means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one embodiment described generally herein. The appearances of the same phrase in various places in the specification are not necessarily all referring to the same embodiment. Further, when a particular feature, structure, or characteristic is described in connection with any embodiment, it is submitted that it is within the scope of the invention to effect such feature, structure, or characteristic in connection with other embodiments.

Although the invention has been described herein with reference to a number of illustrative embodiments thereof, it should be understood that numerous other modifications and embodiments can be devised by those skilled in the art that will fall within the spirit and scope of the principles of this disclosure. More specifically, various variations and modifications are possible in the component parts and/or arrangements of the subject combination arrangement within the scope of the disclosure, the drawings and the appended claims. In addition to variations and modifications in the component parts and/or arrangements, other uses will also be apparent to those skilled in the art.

Claims

1. A flour making method of a flour food machine comprises a machine base, a stirring assembly and an extrusion assembly, wherein the stirring assembly and the extrusion assembly are arranged on the machine base; the main control board is electrically connected with a motor, and the motor drives the stirring rod and the screw rod to rotate; the pasta machine also comprises a water adding unit, and is characterized in that the pasta making method at least comprises the following steps:

the flour-water mixing stage is carried out after the pre-stirring stage.

2. Method for making pasta according to claim 1, characterised in that the mixing phase of the pasta with water comprises:

3. The noodle making method of the pasta machine according to claim 2, wherein the control unit controls the water adding step and the stirring step to be performed in sequence;

or the control unit controls the water adding step and the stirring step to be started simultaneously;

or the control unit controls the water adding step and the stirring step to be circularly carried out, the circulation frequency is n, and n is more than or equal to 2.

4. Method for preparing pasta according to claim 1, characterised in that the duration of the preliminary stirring phase is t, 3s ≦ t ≦ 10 s.

5. The noodle making method of the pasta machine according to claim 1, wherein in the preliminary stirring stage, the rotation speed of the stirring rod is V, and V is 45rpm or more and 75rpm or less.

6. The pasta machine making method of claim 1, further comprising a weighing unit electrically connected to the control unit and detecting a weight of flour within the blender cup, the method further comprising:

in the weighing stage, the control unit feeds back signals according to the weighing unit so as to measure the water quantity required by the surface water mixing stage;

the weighing stage is performed before the dough-water mixing stage.

7. The noodle making method of the noodle making machine according to claim 6, wherein the weight of the flour weighed by the weighing unit is G, the control unit controls the water adding unit to add water into the stirring cup in an amount of M, and M is not less than 0.33G and not more than 0.48G.

8. The noodle making method of the noodle maker according to claim 6, wherein the noodle maker further comprises an alarm device, the control unit calculates the standard water adding time of the water adding unit as T according to the weighing signal, the actual water adding time of the water adding unit is T1, and the alarm device is started when T1 is not less than 1.6T is not less than 1.4T.

9. A method of pasta machine according to claim 1, characterised in that T is not less than 5s and not more than 30 s.

10. The noodle making method of the pasta machine according to claim 2, wherein the base is provided with a safety switch electrically connected with the control unit, the upper cover is provided with a trigger key for triggering the safety switch, in the step of adding water, when the upper cover is removed from the upper part of the stirring cup, the control unit controls the step of adding water to stop, after the upper cover is installed in place again, the control unit controls the motor to drive the stirring rod to stir for t0 time, and then the step of adding water is started again, wherein the t0 lasts for the same time as the duration of the pre-stirring stage.