CN111248237A - Noodle processing device and processing method thereof - Google Patents
Noodle processing device and processing method thereof Download PDFInfo
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- CN111248237A CN111248237A CN202010203514.2A CN202010203514A CN111248237A CN 111248237 A CN111248237 A CN 111248237A CN 202010203514 A CN202010203514 A CN 202010203514A CN 111248237 A CN111248237 A CN 111248237A
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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
- A21C1/00—Mixing or kneading machines for the preparation of dough
- A21C1/06—Mixing or kneading machines for the preparation of dough with horizontally-mounted mixing or kneading tools; Worm or screw mixers
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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
- A21C1/00—Mixing or kneading machines for the preparation of dough
- A21C1/14—Structural elements of mixing or kneading machines; Parts; Accessories
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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
- A21C1/00—Mixing or kneading machines for the preparation of dough
- A21C1/14—Structural elements of mixing or kneading machines; Parts; Accessories
- A21C1/145—Controlling; Testing; Measuring
- A21C1/146—Measuring properties of the dough, e.g. moisture, electrical conductivity, temperature
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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
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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
- A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
- A21C11/16—Extruding machines
- A21C11/20—Extruding machines with worms
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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
- A21C14/00—Machines or equipment for making or processing dough, not provided for in other groups of this subclass
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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
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- 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
- A23L7/113—Parboiled or instant pasta
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Noodles (AREA)
Abstract
The invention relates to a noodle processing device and a processing method thereof, flour is heated and cooked in a paste state through special noodle processing equipment, and then cooked noodles with different shapes and specifications are manufactured through a noodle die; the quality guarantee period of the noodles is prolonged and the smooth mouthfeel of the noodles is increased by strictly selecting the water, the edible oil and the salt added into the flour; cooling the noodles with a blower to prevent adhesion; the noodle is rotatably received through the receiving platform, so that the noodle is neatly received and placed, and mutual adhesion is prevented. The noodles prepared by the processing method and the matched processing equipment are cooked noodles, have beautiful appearance, smooth mouthfeel, relatively long quality guarantee period and convenient operation, are not mutually adhered, basically do not need manual operation and are suitable for large-scale popularization and application.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a noodle processing device and a noodle processing method.
Background
The noodles originate from China and have been made and eaten for more than four thousand years. The noodles are a health care food which is simple to prepare, convenient to eat and rich in nutrition, can be taken as staple food and fast food, and are accepted and loved by people in the world for a long time. A noodle is prepared by grinding cereal or bean flour with water to obtain dough, pressing or rolling or stretching into slices, cutting or pressing, or kneading, making into strips, or strips. The patterns are various and the varieties are various. The local characteristics are very rich, and the local characteristics are as long-life noodles eaten during celebration of the birthday and as foreign fragrant and strong spaghetti. The tasty noodles are almost mild and chewy, and develop the flavor of the wheaten food to the utmost.
The existing noodles are all made of directly raw flour and pressed into strips, have different tastes, are easy to become lumps after being cooked and are difficult to store after being cooked. Therefore, it is required to design a method and an apparatus for processing noodles which can prevent the adhesion of noodles and maintain the taste of the noodles.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a noodle processing device and a method thereof, so that the taste of the noodles is improved, the noodles are not easy to break and form lumps after being cooked, the elasticity of the noodles is improved, the noodles are easier to store and not easy to deteriorate, and the problems in the prior art are effectively solved.
In order to achieve the purpose, the invention adopts the technical scheme that:
a noodle processing device comprises a flour paste stirring device, a flour paste hot processing device and a discharge port; the flour paste stirring device is arranged above the flour paste hot processing device; the discharge port is arranged at the tail end of the flour paste hot processing device; the flour paste stirring device comprises a feed hopper and a spiral stirring paddle; the spiral stirring paddle is arranged inside the feed hopper; the tail end of the spiral stirring paddle is provided with a feeding hole; the flour paste hot processing device is connected with the flour paste stirring device through the feeding hole; the flour paste hot processing device comprises a heating channel and a material conveying screw rod; a discharge hole is formed in the bottom of the tail end of the heating channel 7; the discharging port is provided with a noodle die.
Further, a support frame is arranged below the flour paste hot processing device; a blower is fixedly arranged in the center of the support frame; the blowing direction of the blower faces the falling direction of the noodles.
Further, a noodle bearing device is arranged below the discharge hole; the noodle bearing device comprises a bearing platform and a rotating shaft; a rotating shaft is arranged below the bearing platform; the rotating shaft is connected with a rotating motor; the rotating motor drives the rotating shaft and the bearing platform to rotate.
Further, the noodle die is arranged into a detachable structure; noodle cutting blades are arranged below the discharge port.
Further, an additive feeding port and a liquid feeding port are arranged on the feeding hopper; and a viscosity sensor is arranged on the side wall of the feed hopper.
Further, the noodle making raw materials comprise the following components in percentage by mass: 85-90 parts of flour, 5.5-6.5 parts of edible oil, 4.5-5.5 parts of water and 1.0-1.2 parts of edible salt.
Further, the noodle making raw materials comprise the following components in percentage by mass: 88 parts of flour, 6 parts of edible oil, 5 parts of water and 1.0 part of edible salt.
Further, the processing method of the noodles comprises the following steps: the method comprises the steps of putting flour, edible oil, water and edible salt into a feed hopper according to a ratio, setting the rotating speed of a spiral stirring paddle, stirring for a certain time, opening a feed inlet after viscosity data obtained by a viscosity sensor meets a required viscosity requirement, dropping uniformly stirred batter into a batter hot processing device under the action of gravity, heating the batter in the batter hot processing device for ripening, extruding the cooked batter by a material conveying screw rod, extruding the cooked batter from a discharge outlet, and extruding cooked noodles with different specifications through different noodle dies according to requirements in the extrusion process; the extruded noodles fall into a vessel prepared in advance on a bearing platform under the action of gravity; the rotation of the bearing platform leads the bearing noodles to be stacked in a ring shape; after the noodles are stacked to a certain amount, the noodles are cut off by a noodle cutting blade, and a new utensil is replaced to continue carrying; during the falling process of the noodles; the hair-dryer is started, for the cooling of noodless, prevents the adhesion.
Further, the edible oil is raw oil or cooked oil, and is one of rapeseed oil, sesame oil or edible blend oil; the flour is one or more of wheat flour, corn flour, tartary buckwheat flour, sweet buckwheat flour, rice flour and pea flour.
Further, the wheat flour accounts for 50% or more of the total mass of the flour; the water is tap water which is cooled to normal temperature after being boiled.
Compared with the prior art, the invention has at least the following beneficial effects:
the flour is heated and cooked in a paste state, and then cooked noodles with different specifications are manufactured through a noodle die; by adding edible oil and salt in a certain proportion into flour stirring, the quality guarantee period of the noodles is prolonged, and the smooth mouthfeel of the noodles is increased; cooling the noodles with a blower to prevent adhesion; the noodle is rotatably received through the receiving platform, so that the noodle is neatly received and placed, and mutual adhesion is prevented. The noodles prepared by the processing method and the matched processing equipment are cooked noodles, have beautiful appearance, smooth taste, relatively long quality guarantee period and convenient operation, basically do not need manual operation and are suitable for large-scale popularization and application.
Drawings
FIG. 1 is a schematic structural view of the present invention;
in the figure: a flour paste stirring device 1; a flour paste hot processing device 2; a discharge port 3; a feed hopper 4; a spiral stirring paddle 5; a feed inlet 6; a heating channel 7; a material conveying screw 8; a viscosity sensor 9; a noodle mold 10; a support frame 11; a blower 12; a noodle receiving device 13; a receiving platform 14; a rotating shaft 15; a rotating electrical machine 16; a noodle cutting blade 17; an additive feed port 18; a liquid feed port 19.
Detailed Description
The principles and features of this invention are described below in conjunction with the following drawings, which are set forth by way of illustration only and are not intended to limit the scope of the invention.
As shown in the figure:
example 1:
a noodle processing device comprises a flour paste stirring device 1, a flour paste hot processing device 2 and a discharge port 3; the flour paste stirring device 1 is arranged above the flour paste hot processing device 2; the discharge port 3 is arranged at the tail end of the flour paste hot processing device 2; the flour paste stirring device 1 comprises a feed hopper 4 and a spiral stirring paddle 5; the spiral stirring paddle 5 is arranged inside the feed hopper 4; the tail end of the spiral stirring paddle 5 is provided with a feeding hole 6; the flour paste hot processing device 2 is connected with the flour paste stirring device 1 through a feeding hole 6; the flour paste hot processing device 2 comprises a heating channel 7 and a material conveying screw 8; the bottom of the tail end of the heating channel 7 is provided with a discharge hole 3; the discharging port 3 is provided with a noodle mold 10.
Example 2:
on the basis of the embodiment 1, a support frame 11 is arranged below the flour paste hot processing device 2; a blower 12 is fixedly arranged in the center of the support frame 11; the blowing direction of the blower 12 is directed toward the falling direction of the noodles.
Example 3:
on the basis of the embodiment 1-2, a noodle bearing device 13 is arranged below the discharge port 3; the noodle bearing device 13 comprises a bearing platform 14 and a rotating shaft 15; a rotating shaft 15 is arranged below the bearing platform 14; a rotating motor 16 is connected to the rotating shaft 15; the rotating motor 16 drives the rotating shaft 15 and the receiving platform 14 to rotate.
Example 4:
on the basis of the embodiments 1 to 3, the noodle mold 10 is provided in a detachable structure; the lower part of the discharge port 3 times is provided with a noodle cutting blade 17.
Example 5:
on the basis of the embodiments 1 to 4, the feed hopper 4 is provided with an additive feed port 18 and a liquid feed port 19; a viscosity sensor 9 is arranged on the side wall of the feed hopper 4.
Example 6:
the processing method of the noodles comprises the following steps:
88 parts of flour, 5.5 parts of edible oil, 5.5 parts of water and 1.0 part of edible salt.
The method comprises the steps of putting flour, edible oil, water and edible salt into a feed hopper according to a ratio, setting the rotating speed of a spiral stirring paddle 5, stirring for a certain time, opening a feed inlet 6 after viscosity data obtained by a viscosity sensor 20 meets a required viscosity requirement, dropping uniformly stirred batter into a batter hot processing device 2 under the action of gravity, heating and maturing the batter in the batter hot processing device 2, extruding the cooked batter through a material conveying screw 8, extruding the cooked batter from a discharge outlet 3, and extruding cooked noodles of different specifications through different noodle dies 10 according to requirements in the extrusion process; the extruded noodles fall under the action of gravity into a prepared vessel on a bearing platform 14; the rotation of the receiving platform 14 causes the received noodles to be stacked in a ring shape; after the noodles are stacked to a certain amount, the noodles are cut off by a noodle cutting blade 17, a new utensil is replaced, and the noodles are continuously received; during the falling process of the noodles; the blower 12 is started to cool the noodles and prevent adhesion.
The edible oil is boiled oil, and the type of the edible oil is sesame oil; the flour is wheat flour; the water is tap water which is cooled to normal temperature after being boiled.
The noodles prepared by the method have fragrant sesame oil, good taste, and long shelf life of 12 days at normal temperature and 6 months after freezing. The noodles prepared by the method are cooked noodles, and can be eaten only by being put into boiling water and heated for 3 minutes.
Example 7:
the processing method of the noodles comprises the following steps:
88 parts of flour, 6 parts of edible oil, 5 parts of water and 1.0 part of edible salt.
The method comprises the steps of putting flour, edible oil, water and edible salt into a feed hopper according to a ratio, setting the rotating speed of a spiral stirring paddle 5, stirring for a certain time, opening a feed inlet 6 after viscosity data obtained by a viscosity sensor 20 meets a required viscosity requirement, dropping uniformly stirred batter into a batter hot processing device 2 under the action of gravity, heating and maturing the batter in the batter hot processing device 2, extruding the cooked batter through a material conveying screw 8, extruding the cooked batter from a discharge outlet 3, and extruding cooked noodles of different specifications through different noodle dies 10 according to requirements in the extrusion process; the extruded noodles fall under the action of gravity into a prepared vessel on a bearing platform 14; the rotation of the receiving platform 14 causes the received noodles to be stacked in a ring shape; after the noodles are stacked to a certain amount, the noodles are cut off by a noodle cutting blade 17, a new utensil is replaced, and the noodles are continuously received; during the falling process of the noodles; the blower 12 is started to cool the noodles and prevent adhesion.
The edible oil is boiled oil, and the type of the edible oil is sesame oil; the flour is wheat flour; the water is tap water which is cooled to normal temperature after being boiled.
The noodles prepared by the method have fragrant sesame oil, excellent taste, and long shelf life of 15 days at normal temperature and 6 months after freezing. The noodles prepared by the method are cooked noodles, and can be eaten only by being put into boiling water and heated for 3 minutes.
Example 8:
the processing method of the noodles comprises the following steps:
88 parts of flour, 6 parts of edible oil, 5 parts of water and 1.0 part of edible salt.
The method comprises the steps of putting flour, edible oil, water and edible salt into a feed hopper according to a ratio, setting the rotating speed of a spiral stirring paddle 5, stirring for a certain time, opening a feed inlet 6 after viscosity data obtained by a viscosity sensor 20 meets a required viscosity requirement, dropping uniformly stirred batter into a batter hot processing device 2 under the action of gravity, heating and maturing the batter in the batter hot processing device 2, extruding the cooked batter through a material conveying screw 8, extruding the cooked batter from a discharge outlet 3, and extruding cooked noodles of different specifications through different noodle dies 10 according to requirements in the extrusion process; the extruded noodles fall under the action of gravity into a prepared vessel on a bearing platform 14; the rotation of the receiving platform 14 causes the received noodles to be stacked in a ring shape; after the noodles are stacked to a certain amount, the noodles are cut off by a noodle cutting blade 17, a new utensil is replaced, and the noodles are continuously received; during the falling process of the noodles; the blower 12 is started to cool the noodles and prevent adhesion.
The edible oil is boiled oil, and the type of the edible oil is sesame oil; the flour is mixed flour of wheat flour, tartary buckwheat powder and corn flour, wherein the mass ratio of the wheat flour, the tartary buckwheat powder and the corn flour to the total flour is respectively 60%, 20% and 20%; the water is tap water which is cooled to normal temperature after being boiled.
The noodles prepared by the method have fragrant sesame oil, rich taste and balanced nutrition, and the shelf life is 15 days at normal temperature and 6 months after refrigeration. The noodles prepared by the method are cooked noodles, and can be eaten only by being put into boiling water and heated for 3 minutes.
Example 9:
the processing method of the noodles comprises the following steps:
88 parts of flour, 6 parts of edible oil, 5 parts of water and 1.0 part of edible salt.
The method comprises the steps of putting flour, edible oil, water and edible salt into a feed hopper according to a ratio, setting the rotating speed of a spiral stirring paddle 5, stirring for a certain time, opening a feed inlet 6 after viscosity data obtained by a viscosity sensor 20 meets a required viscosity requirement, dropping uniformly stirred batter into a batter hot processing device 2 under the action of gravity, heating and maturing the batter in the batter hot processing device 2, extruding the cooked batter through a material conveying screw 8, extruding the cooked batter from a discharge outlet 3, and extruding cooked noodles of different specifications through different noodle dies 10 according to requirements in the extrusion process; the extruded noodles fall under the action of gravity into a prepared vessel on a bearing platform 14; the rotation of the receiving platform 14 causes the received noodles to be stacked in a ring shape; after the noodles are stacked to a certain amount, the noodles are cut off by a noodle cutting blade 17, a new utensil is replaced, and the noodles are continuously received; during the falling process of the noodles; the blower 12 is started to cool the noodles and prevent adhesion.
The edible oil is boiled oil, and the type of the edible oil is sesame oil; the flour is wheat flour; the water was untreated tap water.
The noodles prepared by the method have fragrant sesame oil, excellent taste, and long shelf life of cold storage at room temperature for 10 days and freezing for 6 months. The noodles prepared by the method are cooked noodles, and can be eaten only by being put into boiling water and heated for 3 minutes.
Example 10:
the processing method of the noodles comprises the following steps:
88 parts of flour, 6 parts of edible oil, 5 parts of water and 1.0 part of edible salt.
The method comprises the steps of putting flour, edible oil, water and edible salt into a feed hopper according to a ratio, setting the rotating speed of a spiral stirring paddle 5, stirring for a certain time, opening a feed inlet 6 after viscosity data obtained by a viscosity sensor 20 meets a required viscosity requirement, dropping uniformly stirred batter into a batter hot processing device 2 under the action of gravity, heating and maturing the batter in the batter hot processing device 2, extruding the cooked batter through a material conveying screw 8, extruding the cooked batter from a discharge outlet 3, and extruding cooked noodles of different specifications through different noodle dies 10 according to requirements in the extrusion process; the extruded noodles fall under the action of gravity into a prepared vessel on a bearing platform 14; the rotation of the receiving platform 14 causes the received noodles to be stacked in a ring shape; after the noodles are stacked to a certain amount, the noodles are cut off by a noodle cutting blade 17, a new utensil is replaced, and the noodles are continuously received; during the falling process of the noodles; the blower 12 is started to cool the noodles and prevent adhesion.
The edible oil is boiled oil, and the type of the edible oil is rapeseed oil; the flour is mixed flour of wheat flour and rice flour, wherein the mass of the wheat flour and the rice flour respectively accounts for 50% of the total mass of the flour; the water is tap water which is cooled to normal temperature after being boiled.
The noodles prepared by the method are rich in taste, unique in taste and long in shelf life, combine the chewy taste of wheat noodles and the smooth taste of rice noodles, and are refrigerated for 15 days at normal temperature and frozen for 6 months. The noodles prepared by the method are cooked noodles, and can be eaten only by being put into boiling water and heated for 3 minutes.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (10)
1. The noodle processing device is characterized by comprising a flour paste stirring device (1), a flour paste hot processing device (2) and a discharge hole (3); the flour paste stirring device (1) is arranged above the flour paste hot processing device (2); the discharge port (3) is arranged at the tail end of the flour paste hot processing device (2); the flour paste stirring device (1) comprises a feed hopper (4) and a spiral stirring paddle (5); the spiral stirring paddle (5) is arranged inside the feed hopper (4); a feed inlet (6) is arranged at the tail end of the spiral stirring paddle (5); the flour paste hot processing device (2) is connected with the flour paste stirring device (1) through the feeding hole (6); the flour paste hot processing device (2) comprises a heating channel (7) and a material conveying screw rod (8); a discharge hole (3) is formed in the bottom of the tail end of the heating channel (7); the discharge port (3) is provided with a noodle die (10).
2. A noodle processing apparatus as claimed in claim 1, wherein a support frame (11) is provided below the batter heat-processing apparatus (2); a blower (12) is fixedly arranged in the center of the support frame (11); the blowing direction of the blower (12) faces the falling direction of the noodles.
3. A noodle processing device as claimed in claim 1, characterized in that a noodle receiving means (13) is provided below the discharge opening (3); the noodle bearing device (13) comprises a bearing platform (14) and a rotating shaft (15); a rotating shaft (15) is arranged below the bearing platform (14); a rotating motor (16) is connected and arranged on the rotating shaft (15); the rotating motor (16) drives the rotating shaft (15) and the bearing platform (14) to rotate.
4. A noodle processing device as claimed in claim 1, characterized in that the noodle mold (10) is arranged in a detachable configuration; a noodle cutting blade (17) is arranged below the discharge port (3).
5. A noodle processing apparatus as claimed in claim 1, 2, 3 or 4, wherein the feed hopper (4) is provided with an additive feed opening (18), a liquid feed opening (19); a viscosity sensor (9) is arranged on the side wall of the feed hopper (4).
6. The noodle processing method using the device of claim 5, wherein the noodle preparation raw materials comprise, by mass: 85-90 parts of flour, 5.5-6.5 parts of edible oil, 4.5-5.5 parts of water and 1.0-1.2 parts of edible salt.
7. The noodle processing method according to claim 6, wherein the noodle preparation raw materials comprise, by mass: 88 parts of flour, 6 parts of edible oil, 5 parts of water and 1.0 part of edible salt.
8. The method of processing noodles according to claim 6, wherein the method of processing noodles comprises: the method comprises the steps of putting flour, edible oil, water and edible salt into a feed hopper according to a ratio, setting the rotating speed of a spiral stirring paddle (5), stirring for a certain time, obtaining viscosity data through a viscosity sensor (9), opening a feed inlet (6) after meeting the required viscosity requirement, dropping uniformly stirred batter into a batter hot processing device (2) under the action of gravity, heating the batter in the batter hot processing device (2) for cooking, extruding the cooked batter through a material conveying screw (8) and a discharge port (3), and extruding cooked noodles of different specifications through different noodle dies (10) according to requirements in the extrusion process; the extruded noodles fall under the action of gravity into a prepared vessel on a bearing platform (14); the rotation of the bearing platform (14) leads the bearing noodles to be stacked in a ring shape; after the noodles are stacked to a certain amount, the noodles are cut off by a noodle cutting blade (17), and a new vessel is replaced to continue carrying; during the falling process of the noodles; and starting the blower (12) to cool the noodles and prevent adhesion.
9. The method for processing noodles according to claim 6, wherein the edible oil is a raw oil or a cooked oil, and is one of rapeseed oil, sesame oil or edible blend oil; the flour is one or more of wheat flour, corn flour, tartary buckwheat flour, sweet buckwheat flour, rice flour and pea flour.
10. The method for processing noodles according to claim 9, wherein the wheat flour accounts for 50% or more of the total mass of the flour; the water is tap water which is cooled to normal temperature after being boiled.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010203514.2A CN111248237A (en) | 2020-03-20 | 2020-03-20 | Noodle processing device and processing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010203514.2A CN111248237A (en) | 2020-03-20 | 2020-03-20 | Noodle processing device and processing method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111920004A (en) * | 2020-08-18 | 2020-11-13 | 王彦恒 | Corn noodle production process |
| CN113287646A (en) * | 2021-05-25 | 2021-08-24 | 桂林市农业科学研究中心 | Processing device and processing method for corn noodles and corn dough sheets |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111920004A (en) * | 2020-08-18 | 2020-11-13 | 王彦恒 | Corn noodle production process |
| CN113287646A (en) * | 2021-05-25 | 2021-08-24 | 桂林市农业科学研究中心 | Processing device and processing method for corn noodles and corn dough sheets |
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