CN111449197A - Making process of crystal nut rice crust - Google Patents

Making process of crystal nut rice crust Download PDF

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Publication number
CN111449197A
CN111449197A CN202010427626.6A CN202010427626A CN111449197A CN 111449197 A CN111449197 A CN 111449197A CN 202010427626 A CN202010427626 A CN 202010427626A CN 111449197 A CN111449197 A CN 111449197A
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China
Prior art keywords
rice
nut
mixing
crust
rice crust
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CN202010427626.6A
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Chinese (zh)
Inventor
徐继成
姚文杰
朱胜男
丁勇
丁韶华
郑啸丹
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Xuancheng Huiweijia Food Co ltd
Anhui Polytechnic University
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Xuancheng Huiweijia Food Co ltd
Anhui Polytechnic University
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Application filed by Xuancheng Huiweijia Food Co ltd, Anhui Polytechnic University filed Critical Xuancheng Huiweijia Food Co ltd
Priority to CN202010427626.6A priority Critical patent/CN111449197A/en
Publication of CN111449197A publication Critical patent/CN111449197A/en
Pending legal-status Critical Current

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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
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • 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
    • A23P30/10—Moulding
    • 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
    • A23P30/20—Extruding
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
    • B01F—MIXING, e.g. DISSOLVING, EMULSIFYING OR DISPERSING
    • B01F27/00—Mixers with rotary stirring devices in fixed receptacles; Kneaders
    • B01F27/80—Mixers with rotary stirring devices in fixed receptacles; Kneaders with stirrers rotating about a substantially vertical axis
    • B01F27/90—Mixers with rotary stirring devices in fixed receptacles; Kneaders with stirrers rotating about a substantially vertical axis with paddles or arms 

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  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Manufacturing & Machinery (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Mycology (AREA)
  • Cereal-Derived Products (AREA)

Abstract

The invention discloses a process for making crystal nut crispy rice, which combines crispy rice and nuts together, so that the crispy rice is complementary in taste and more colorful in taste and style. The crystal nut rice crust drying and forming integrated device comprises a supporting block, a bearing plate, a material injection structure, a material mixing component and the like, and through the arrangement of the injection molding device, the material injection structure, the material mixing component and the template are matched for operation, the quality of nut and rice crust raw materials can be accurately controlled, the nut rice crust forming speed is high, the yield is high, and the product quality is uniform; through template integral type shaping, reduce the randomness, guarantee that the closely knit degree of nut rice crust is unified, thickness is even, realizes compounding shaping integration. The invention solves the difficulty that the traditional rice crust making process can not effectively combine nuts and rice crust together, can ensure that the nut rice crust has uniform shape and uniform thickness, and has more uniform quality after being baked. The crystal nut rice crust has the characteristics of rich nutrient substances and unique taste.

Description

Making process of crystal nut rice crust
Technical Field
The invention relates to the field of food processing, in particular to a process for making crystal nut rice crust.
Background
The crispy rice is a layer of rice grains which are coked into blocks by clinging to a pot when being stewed, the main raw materials comprise rice, millet, soybean, corn flour and the like, and the crispy rice is crispy and delicious in taste and various in taste and is deeply loved by the masses; the existing rice crust contains nutrient substances such as carbohydrates, fats, proteins and vitamins, the rice crust has limited nutrient content, the nutrient substances such as essential fatty acids of a human body are lacked, the quality of food is poor, on the other hand, when the traditional rice crust is made, nuts with rich nutrition are difficult to be effectively combined with the rice crust, in the existing rice crust making process, the rice crust is slow in forming speed, low in productivity, non-uniform in product quality and high in randomness, the compactness and the thickness of the rice crust are caused to be uneven, the nutrient and quality of the rice crust cannot meet the material requirements of people, and a crystal nut rice crust making process needs to be designed aiming at the problems.
Zhongyun (2015) discloses a spicy nut rice crust and a preparation method thereof (publication:
CN 105410670A). According to the invention, the germinated brown rice is added into the rice crust after the germination treatment, so that the nutritional value of the rice crust can be obviously improved, and the germinated brown rice is soaked by the cellulase liquid, so that the crude fiber of the cortex of the germinated brown rice can be degraded, the cooking time of the germinated brown rice in the rice crust processing process can be shortened, and the hardness of the prepared rice crust can be reduced. Then adding 15-16 parts of shelled melon seeds, 4-5 parts of walnut kernels, 8-9 parts of red pepper, 2-3 parts of grifola, 1-2 parts of dried orange peel, 3-4 parts of Chinese yam, 2-3 parts of costus root, 0.04 part of cellulase, 9-10 parts of soybean protein and 5-6 parts of edible glycerol. According to the invention, through the equipment, the material mixing and forming integration is realized, the production efficiency of the nut rice crust is improved, and the difficulty that the nuts and the rice crust cannot be effectively combined together in the traditional rice crust making process is solved.
Zhongzhongyun (2015) discloses a high-calcium rice crust and a preparation method thereof (publication number: CN 105266033A). Compared with CN105410670A, the invention only changes the added materials into 18-19 parts of dried small shrimps, 4-5 parts of tomato sauce, 2-3 parts of rhizoma polygonati, 4-5 parts of prepared rhizome of rehmannia, 2-3 parts of rhizoma drynariae, 3-4 parts of epimedium, 0.04 part of cellulase, 9-10 parts of soybean protein and 5-6 parts of edible glycerol. Has effects in supplementing calcium and strengthening bone. According to the invention, the crispy rice and the nuts are combined together, so that the crispy rice is complementary in taste, and more colorful in taste style, and more importantly, the equipment provided by the invention can ensure that the shape of the nut crispy rice is uniform, the thickness of the nut crispy rice is uniform, and the quality of the nut crispy rice is more uniform after being baked.
Manley et al (2011) have reported a study on dried fruits and nuts as raw materials for cookies, which report suggests that the size of cookies is generally small, requiring the nuts to be cut into small pieces to decorate their surfaces, while the nuts, as an expensive material, are readily attractive to consumers. The nut crispy rice is combined with nuts through a process and equipment, so that the taste of the crispy rice complements each other, the taste style of the crispy rice is richer and more colorful, and more importantly, the equipment provided by the invention can ensure that the nut crispy rice is uniform in shape and thickness and is uniform in quality after being baked.
Guo Congjun and the like (2012) take flour and macadamia nut meal as main raw materials, add auxiliary materials such as milk powder, white granulated sugar, nut oil and the like, and process the macadamia nut biscuits with rich nutrition, light yellow color, strong fragrance and crisp mouthfeel through dough kneading, rolling, mould forming, baking and other processes. The report was made by powdering nuts to mix with biscuits, and did not describe pieces of nuts, nor the associated equipment.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides the process for making the crystal nut crispy rice, the crispy rice and nuts are combined together, so that the taste is complementary, the taste style is richer and more colorful, and more importantly, the equipment provided by the invention can ensure that the nut crispy rice has uniform shape and uniform thickness, and the quality is more uniform after being baked.
The purpose of the invention can be realized by the following technical scheme:
a preparation process of crystal nut rice crust comprises the following steps;
step S1: soaking and cleaning, adding 5% of glutinous rice into long-shaped rice, washing twice, and soaking for 60min at room temperature with 0.2% of salt water concentration;
step S2: and (3) steaming, wherein the mass ratio of rice water is 1:1.4 mixing, and cooking for 8-12 min;
step S3: mixing, adding edible corn starch, seasoning powder, konjac powder and crushed nuts into the steamed rice, and uniformly stirring;
s4, tabletting and molding, namely extruding the ingredients into a square shape of 4cm × 4cm by using an injection molding device;
step S5: baking, wherein the molded tablet is baked by using a baking oven, the baking temperature is 160 ℃, and the baking time is 30 min;
step S6: screening, cooling the baked rice, and selecting the rice crust with complete shape;
step S7: and (4) packaging and warehousing, wherein the vacuum packaging of the rice crust is realized by using a vacuum bag, and then the whole rice crust is boxed and warehoused.
As a further scheme of the invention: in the step S1, the water content is detected after soaking, and the water absorption is measured: weighing a certain amount of rice, soaking for a certain time, draining the surface water of the rice, and weighing to calculate the water absorption rate of the rice:
the water absorption (%) of rice was × 100% of the weight of rice increased after absorbing water.
As a further scheme of the invention: in the step S2, raw material rice W is weighed0After soaking and cooking, the mixture is weighedTaking the weight W of rice1Calculating the water absorption of the rice:
water absorption (%) of cooked rice (W)1-W0)/W0×100％。
As a further embodiment of the present invention, in the step S3, the rice expansion rate is measured by weighing a predetermined amount of rice to prepare cooked rice (total weight W), taking 50g of the cooked rice out of the cooked rice and placing the cooked rice in a 100m L measuring cylinder, and measuring the volume (V) immediately after 50m L of water is poured1) Volume V of 50g rice2＝V1-50(m L), total volume of rice V3＝V2× (W/50), measuring the volume (V) of the raw material rice according to the above process0) And then:
rice expansion ratio (%) (V)3-V0)/V0×100％。
As a further scheme of the invention: the injection molding device in the S4 comprises a supporting block, a bearing plate, an injection structure, a mixing component, a plate hole, a positioning rod, a template, a positioning hole and a mold cavity, wherein the plate hole is formed in the supporting block in a penetrating mode, the template is installed in the plate hole, a plurality of mold cavities are formed in the template at equal intervals, and a plurality of positioning holes are formed in the template at equal intervals; the bearing plate is welded on the side surface of the supporting block, the material injection structure is arranged on the supporting block, and the material mixing component is welded on the top of the material injection structure;
the material injection structure comprises a material injection hopper, a lifting motor is arranged on the material injection hopper in an anchoring mode, and a wheel disc is arranged on an output shaft of the lifting motor; the extrusion plate is arranged in the material injection hopper, the pull rod is welded on the extrusion plate, the top end of the pull rod is in anchor joint with the bottom end of the connecting rod, and the top end of the connecting rod is in anchor joint with the eccentric position of the wheel disc.
As a further scheme of the invention: the mixing component comprises a mixing motor, a rotating shaft and a mixing barrel; the mixing motor is installed on the mixing barrel, the rotating shaft is installed on an output shaft of the mixing motor, the mixing grid is welded on the shaft surface of the rotating shaft, and the top side of the mixing barrel is fixedly provided with the feeding pipe.
As a further scheme of the invention: the bottom side of the mixing cylinder is provided with a material guide pipe, and a plugging plate is inserted on the material guide pipe.
As a further scheme of the invention: the side of supporting shoe welds and is equipped with the fixed plate, and the inside locating lever that pegs graft of fixed plate has.
The invention has the beneficial effects that:
according to the rice crust, the rice crust and the nuts are combined together, so that the taste is complementary, the taste style is richer and more colorful, more importantly, the nuts can provide more nutrition for the rice crust;
through setting up injection molding forming device, through annotating the material structure, compounding subassembly and template cooperation operation, can be with the effectual combination of rich in nutrition's nut and rice crust, overcome traditional rice crust can't combine with the nut, and can be accurate the accuse to the quality of rice crust raw materials, rice crust shaping is fast, the productivity is high, the quality of product is unified, through template integral type shaping, reduce the randomness, guarantee that the closely knit degree of rice crust is unified, thickness is even, realize compounding shaping integration, improve the production efficiency of rice crust, can guarantee that the rice crust shape is unified, toast the back, the quality is more unified, improve rice crust nutrition, guarantee the taste quality of rice crust, satisfy people's material demand.
Drawings
In order to facilitate understanding for those skilled in the art, the present invention will be further described with reference to the accompanying drawings.
FIG. 1 is a schematic view showing an internal structure of an injection molding apparatus according to the present invention;
FIG. 2 is a schematic perspective view of an injection molding apparatus according to the present invention;
FIG. 3 is a schematic diagram of the template structure of the present invention;
in the figure: 1. a support block; 2. a bearing plate; 3. a material injection structure; 4. a mixing assembly; 5. plate holes; 6. positioning a rod; 7. a template; 8. positioning holes; 9. a mold cavity; 31. a material injection hopper; 32. a pressing plate; 33. a pull rod; 34. a hoisting motor; 35. a wheel disc; 36. a connecting rod; 41. a feed pipe; 42. a mixing grid; 43. a mixing motor; 44. a rotating shaft; 45. a mixing barrel; 46. a plugging plate.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the following embodiments, and it should be understood that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
As shown in fig. 1-3, the present invention provides a technical solution: a preparation process of crystal nut rice crust comprises the following steps:
example (b):
a preparation process of crystal nut rice crust comprises the following steps;
step S1: soaking and cleaning, namely adding 5% of glutinous rice into the long-shaped rice, washing twice, soaking for 60min at room temperature by using 0.2% of salt water concentration, detecting the water content after soaking, and measuring the water absorption: weighing a certain amount of rice, soaking for a certain time, draining the surface water of the rice, and weighing and calculating the water absorption rate of the rice to be 30%:
step S2: and (3) steaming, wherein the mass ratio of rice water is 1:1.4, mixing, cooking for 8-12min, after cooking, soaking, detecting the water content, and measuring the water absorption rate, wherein the water absorption rate of the rice is 0.22%:
step S3: preparing ingredients, measuring the expansion rate of the rice before the ingredients, wherein the expansion rate is 2.45%, adding the edible corn starch, the seasoning powder, the konjac powder and the crushed nuts into the steamed rice, and uniformly stirring;
s4, tabletting and molding, namely extruding the ingredients into a square shape of 4cm × 4cm by using an injection molding device;
step S5: baking, wherein the molded tablet is baked by using a baking oven, the baking temperature is 160 ℃, and the baking time is 30 min;
step S6: screening, cooling the baked rice, and selecting the rice crust with complete shape;
step S7: and (4) packaging and warehousing, wherein the vacuum packaging of the rice crust is realized by using a vacuum bag, and then the whole rice crust is boxed and warehoused.
The injection molding device in the S4 includes a support block 1, a receiving plate 2, an injection structure 3, a mixing component 4, a plate hole 5, a positioning rod 6, a template 7, a positioning hole 8, a mold cavity 9, an injection hopper 31, an extrusion plate 32, a pull rod 33, a lifting motor 34, a wheel disc 35, a connecting rod 36, a feed pipe 41, a mixing grid 42, a mixing motor 43, a rotating shaft 44, a mixing cylinder 45 and a blocking plate 46, wherein the plate hole 5 is formed in the support block 1 in a penetrating manner, the template 7 is installed in the plate hole 5, the mold cavity 9 is formed in the template 7 at equal intervals, and the positioning hole 8 is formed in the template 7 at equal intervals; the bearing plate 2 is welded on the side surface of the supporting block 1, the material injection structure 3 is installed on the supporting block 1, the material mixing component 4 is welded on the top of the material injection structure 3, the side surface of the supporting block 1 is welded with a fixing plate, and a positioning rod 6 is inserted into the fixing plate;
the material injection structure 3 comprises a material injection hopper 31, a lifting motor 34 is anchored and installed on the material injection hopper 31, and a wheel disc 35 is installed on an output shaft of the lifting motor 34; the extrusion plate 32 is arranged inside the injection hopper 31, the pull rod 33 is welded on the extrusion plate 32, the top end of the pull rod 33 is anchored with the bottom end of the connecting rod 36, and the top end of the connecting rod 36 is anchored and installed at the eccentric position of the wheel disc 35.
The mixing component 4 comprises a mixing motor 43, a rotating shaft 44 and a mixing barrel 45; the mixing machine 43 is arranged on a mixing cylinder 45, the rotating shaft 44 is arranged on an output shaft of the mixing machine 43, the mixing grid 42 is welded on the shaft surface of the rotating shaft 44, the top side of the mixing cylinder 45 is fixedly provided with the feeding pipe 41, the bottom side of the mixing cylinder 45 is provided with a material guide pipe, and the material guide pipe is inserted with a plugging plate 46.
During injection, cooked rice, edible corn starch, seasoning powder, konjac powder and nut pieces are added into the interior of the container 45, the container 43 is operated to drive the container 44 to rotate, mixing is realized under the coordination of 42, the container 45 is opened after mixing, the mixture enters the container 31 through the flow guide pipe, then the container 7 is inserted into the container 5, the container 34 is operated intermittently to drive the container 35 to rotate, the container 36 is operated to realize the lifting of the container 33, the container 31 is extruded into the container 9 in the container 7 under the coordination of 32, the material is discharged after molding, the shape of the rice crust can be guaranteed to be uniform, the thickness of the rice crust is uniform, and the quality of the rice crust is more uniform after baking;
according to the invention, the crispy rice and the nuts are effectively combined, so that the technical problem that the existing crispy rice is difficult to combine with the nuts is solved, the crispy rice is complementary in taste, and the crispy rice is more colorful in taste style. More importantly, the nuts can provide more nutrition for the rice crust, the nuts respectively contain 36.0% of protein, 58.8% of fat, 72.6% of carbohydrate, vitamins (vitamin B, vitamin E and the like), trace elements (phosphorus, calcium, zinc, iron), dietary fiber and the like, and in addition, the nuts also contain monounsaturated fatty acid and polyunsaturated fatty acid, including linolenic acid, linoleic acid and other essential fatty acids of human bodies, and the benefits of the nuts on the health of the human bodies are mainly shown in the following aspects:
1. reducing the risk of type II diabetes in women, and the nuts are rich in unsaturated fats and other nutrients, which all contribute to improving the balance of blood glucose and insulin.
2. Reducing sudden cardiac death rate, and regulating blood lipid and apolipoprotein level of hyperlipidemia patients.
3. The sunflower seeds which are some nut foods have stronger capacity of scavenging free radicals, and the effect of the sunflower seeds is compared with the capacity of the strawberry and the spinach for scavenging free radicals.
4. The nut food contains a large amount of unsaturated fatty acid, 15-20% of high-quality protein and more than ten important amino acids, and the amino acids are main components for constituting brain nerve cells. The nut contains vitamin B1, vitamin B2, vitamin B6, vitamin E, and elements such as calcium, phosphorus, iron, zinc, etc. which are beneficial to cranial nerve cells.
The preferred embodiments of the invention disclosed above are intended to be illustrative only. The preferred embodiments are not intended to be exhaustive or to limit the invention to the precise embodiments disclosed. Obviously, many modifications and variations are possible in light of the above teaching. The embodiments were chosen and described in order to best explain the principles of the invention and the practical application, to thereby enable others skilled in the art to best utilize the invention. The invention is limited only by the claims and their full scope and equivalents.

Claims (8)

1. A process for preparing crystal nut rice crust is characterized by comprising the following steps;
step S1: soaking and cleaning, adding 5% of glutinous rice into long-shaped rice, washing twice, and soaking for 60min at room temperature with 0.2% of salt water concentration;
step S2: cooking, mixing according to the mass ratio of 1:1.4 of rice water, and cooking for 8-12 min;
step S3: mixing, adding edible corn starch, seasoning powder, konjac powder and crushed nuts into the steamed rice, and uniformly stirring;
s4, tabletting and molding, namely extruding the ingredients into a square shape of 4cm × 4cm by using an injection molding device;
step S5: baking, wherein the molded tablet is baked by using a baking oven, the baking temperature is 160 ℃, and the baking time is 30 min;
step S6: screening, cooling the baked rice, and selecting the rice crust with complete shape;
step S7: and (4) packaging and warehousing, wherein the vacuum packaging of the rice crust is realized by using a vacuum bag, and then the whole rice crust is boxed and warehoused.
2. The process of claim 1, wherein in step S1, the water content is measured after soaking, and the water absorption is measured as follows: weighing a certain amount of rice, soaking for a certain time, draining the surface water of the rice, and weighing to calculate the water absorption rate of the rice:
the water absorption (%) of rice was × 100% of the weight of rice increased after absorbing water.
3. The process of claim 1, wherein in step S2, raw rice W is weighed0After soaking and cooking, the weight W of the rice is weighed1Calculating the water absorption of the rice:
water absorption (%) of cooked rice (W)1-W0)/W0×100％。
4. The process of claim 1, wherein the rice-swelling ratio is measured in step S3 by weighing a predetermined amount of rice to obtain cooked rice (total weight W), taking 50g of cooked rice out of the rice, placing the cooked rice in a 100m L graduated cylinder, and measuring the volume (V) of the cooked rice immediately after 50m L of water is poured into the cylinder1) Volume V of 50g rice2＝V1-50(m L), total volume of rice V3＝V2× (W/50), measuring the volume (V) of the raw material rice according to the above process0) And then:
rice expansion ratio (%) (V)3-V0)/V0×100％。
5. The crystal nut rice crust making process according to claim 1, wherein the injection molding device in the step S4 comprises a supporting block (1), a bearing plate (2), a material injection structure (3), a material mixing component (4), a plate hole (5), a positioning rod (6), a template (7), a positioning hole (8) and a mold cavity (9), the plate hole (5) penetrates through the supporting block (1), the template (7) is installed in the plate hole (5), a plurality of mold cavities (9) are formed in the template (7) at equal intervals, and the positioning hole (8) is formed in the template (7) at equal intervals; the bearing plate (2) is welded on the side surface of the supporting block (1), the material injection structure (3) is arranged on the supporting block (1), and the material mixing component (4) is welded on the top of the material injection structure (3);
the material injection structure (3) comprises a material injection hopper (31), a lifting motor (34) is arranged on the material injection hopper (31) in an anchoring mode, and a wheel disc (35) is arranged on an output shaft of the lifting motor (34); the extrusion plate (32) is arranged in the material injection hopper (31), a pull rod (33) is welded on the extrusion plate (32), the top end of the pull rod (33) is anchored with the bottom end of a connecting rod (36), and the top end of the connecting rod (36) is anchored and installed at the eccentric position of the wheel disc (35).
6. A process for making crystal nut rice crust according to claim 5, wherein the mixing assembly (4) comprises a mixing motor (43), a rotating shaft (44) and a mixing drum (45); the mixing machine is characterized in that the mixing motor (43) is arranged on the mixing cylinder (45), the rotating shaft (44) is arranged on an output shaft of the mixing motor (43), the mixing grid (42) is welded on the shaft surface of the rotating shaft (44), and the top side of the mixing cylinder (45) is fixedly provided with the feeding pipe (41).
7. The process for making crystal nut rice crust as claimed in claim 6, wherein a material guide pipe is arranged at the bottom side of the mixing cylinder (45), and a plugging plate (46) is inserted on the material guide pipe.
8. The process for making crystal nut rice crust according to claim 7, wherein a fixing plate is welded on the side surface of the supporting block (1), and a positioning rod (6) is inserted into the fixing plate.
CN202010427626.6A 2020-05-20 2020-05-20 Making process of crystal nut rice crust Pending CN111449197A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114433345A (en) * 2021-12-31 2022-05-06 安徽福香源生态农业科技有限公司 Nut washing and selecting equipment and washing and selecting method thereof

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105901512A (en) * 2016-05-05 2016-08-31 广东轻工职业技术学院 Flaxseed coarse grain crust and preparation method thereof

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105901512A (en) * 2016-05-05 2016-08-31 广东轻工职业技术学院 Flaxseed coarse grain crust and preparation method thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN114433345A (en) * 2021-12-31 2022-05-06 安徽福香源生态农业科技有限公司 Nut washing and selecting equipment and washing and selecting method thereof
CN114433345B (en) * 2021-12-31 2023-09-22 安徽福香源生态农业科技有限公司 Nut washing equipment and washing method thereof

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Application publication date: 20200728