CN111543627A - Intelligent manufacturing method of instant vermicelli - Google Patents
Intelligent manufacturing method of instant vermicelli Download PDFInfo
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- CN111543627A CN111543627A CN202010585131.6A CN202010585131A CN111543627A CN 111543627 A CN111543627 A CN 111543627A CN 202010585131 A CN202010585131 A CN 202010585131A CN 111543627 A CN111543627 A CN 111543627A
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- vermicelli
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- automatically
- stirring
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 36
- 239000000843 powder Substances 0.000 claims abstract description 46
- 238000003756 stirring Methods 0.000 claims abstract description 34
- 230000032683 aging Effects 0.000 claims abstract description 21
- 239000000463 material Substances 0.000 claims abstract description 17
- 238000001035 drying Methods 0.000 claims abstract description 16
- 239000002002 slurry Substances 0.000 claims abstract description 16
- 238000005406 washing Methods 0.000 claims abstract description 16
- 230000008014 freezing Effects 0.000 claims abstract description 14
- 238000007710 freezing Methods 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000005303 weighing Methods 0.000 claims abstract description 7
- 238000005520 cutting process Methods 0.000 claims abstract description 4
- 238000007493 shaping process Methods 0.000 claims abstract description 4
- 238000003672 processing method Methods 0.000 claims abstract description 3
- 230000005540 biological transmission Effects 0.000 claims description 12
- 238000003860 storage Methods 0.000 claims description 12
- 235000011194 food seasoning agent Nutrition 0.000 claims description 7
- 239000004278 EU approved seasoning Substances 0.000 claims description 6
- 238000010907 mechanical stirring Methods 0.000 claims description 6
- 238000007599 discharging Methods 0.000 claims description 5
- 238000007664 blowing Methods 0.000 claims description 3
- 230000005587 bubbling Effects 0.000 claims description 3
- 239000003638 chemical reducing agent Substances 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000009450 smart packaging Methods 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 230000007547 defect Effects 0.000 abstract description 3
- 238000003908 quality control method Methods 0.000 abstract description 3
- 238000010257 thawing Methods 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 238000001125 extrusion Methods 0.000 abstract 1
- 238000011049 filling Methods 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 5
- 238000012544 monitoring process Methods 0.000 description 4
- 239000000428 dust Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 230000005856 abnormality Effects 0.000 description 2
- 238000013461 design Methods 0.000 description 2
- 230000010354 integration Effects 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 238000012546 transfer Methods 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012954 risk control Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- 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
-
- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05D—SYSTEMS FOR CONTROLLING OR REGULATING NON-ELECTRIC VARIABLES
- G05D27/00—Simultaneous control of variables covered by two or more of main groups G05D1/00 - G05D25/00
- G05D27/02—Simultaneous control of variables covered by two or more of main groups G05D1/00 - G05D25/00 characterised by the use of electric means
Abstract
The invention provides a processing method for intelligently manufacturing instant vermicelli, which comprises the following steps: auxiliary material → water adding and stirring → slurry dispensing → self-cooked wire extrusion → automatic continuous pre-aging → powder beam conveying → automatic continuous freezing and hanging and aging → automatic thawing → cutting and conveying → pneumatic powder washing → water filtering and conveying → automatic weighing and box filling → shaping → continuous automatic drying → pneumatic box dropping → conveying → packaging → finished product. The method has high continuity, automation and intelligence degree, overcomes the defects of intensive vermicelli production workers, more individual subjective control, incomplete continuity and intelligence, achieves standardized production, and is beneficial to information tracing, quality control and cost reduction.
Description
Technical Field
The invention relates to the technical field of food manufacturing, in particular to an intelligent manufacturing method of instant vermicelli.
Background
At present, the production line of instant vermicelli cannot be completely mechanized, continuous and intelligent, all sections cannot be completely continuous, manual operation is more, especially the vermicelli washing and metering sections have high labor intensity, large manual consumption and difficult quality control, and under the conditions of discontinuity and intelligence, all sections are manually controlled more, data integration control is difficult, so that the product quality is unstable, and the quality tracing is difficult.
Disclosure of Invention
The invention aims to solve the defects in the prior art and provides an intelligent manufacturing method of instant vermicelli.
A processing method for intelligently manufacturing instant vermicelli comprises the following steps:
firstly, conveying powder in raw and auxiliary materials to a powder temporary storage tank by adopting air pump wind power, wherein a powder dedusting system and a negative pressure system are arranged on the upper part of a powder temporary storage tank body, and a pneumatic vacuum butterfly valve is arranged on the lower part of the powder temporary storage tank for spiral discharging.
Step two, automatically quantifying the powder in the step one to a stirring tank through spiral feeding; an automatic weighing and metering device is arranged below the stirring tank; the automatic quantitative feeding of the materials on line is realized, the materials are mixed by the equipment, and the conveying of the materials is stopped by the automatic control conveyor, and the process is circulated;
step three, adding quantitative water into the stirring tank in the step two, uniformly stirring, stirring and mixing slurry for 5-15 minutes, wherein the slurry concentration is (20-25) ° Be;
step four, automatically conveying the evenly stirred slurry obtained in the step three to a slurry temporary storage tank, and automatically distributing the slurry to each vermicelli extruding machine to perform curing and extruding by steam, wherein the temperature in the machine barrel is 90-100 ℃, the steam pressure is 0.4-1.0Mp, and the rotating speed is 800-1200 r/min;
and step five, automatically conveying the powder blanks cured in the step four to a constant-temperature automatic continuous pre-aging machine for continuous pre-aging. Adopting variable frequency speed regulation transmission, wherein the aging temperature is 0-10 ℃, and the aging time is 2-6 hours;
step six, the powder blank pre-aged in the step five is continuously aged in a freezing aging machine through a continuous hanging rod, the freezing adopts variable frequency speed regulation transmission, the freezing temperature is about-10 ℃ to-18 ℃, and the freezing time is 8-12 hours; then continuously unfreezing and cutting off, wherein unfreezing conveying and a refrigerator hanging aging machine are in homologous transmission, and automatic unfreezing is carried out by adopting a spray unfreezing process;
step seven, automatically conveying the cut powder blanks in the step six into a continuous powder washing tank, and completely dispersing the vermicelli by combining air bubbling in water and mechanical stirring; the vermicelli is fully dispersed by mechanical stirring and air blowing water when the vermicelli blank is soaked in the washing powder of the front-section powder washing grooves and the vermicelli reaches the middle-section powder washing groove;
step eight, distributing the vermicelli washed in the step seven to different conveying lines through a vermicelli distributing device, and then conveying the vermicelli to different automatic combination scales, wherein the vermicelli is automatically metered into boxes through the combination scales, each combination scale is provided with 4 powder boxes, 40-50 parts of vermicelli are combined and weighed per minute, the weighing speed, each part of weight and the error are set on a control screen, and the data are automatically transmitted into a central computer control system;
and step nine, the vermicelli placed in the box in the step eight is shaped and standardized through an automatic vermicelli shaping device. The shaper is provided with a stirring and air pressure device, when the powder box filled with the vermicelli is conveyed to the position right below the stirring device, the stirring device automatically descends into the vermicelli box to rapidly stir the vermicelli, and then the stirring device feeds air by a vacuum pump to press the vermicelli when stirring is finished and the vermicelli is automatically shaped;
and step ten, drying the vermicelli shaped in the step nine by using a continuous dryer with intelligent temperature control, speed control and humidity control. The rotation speed is regulated according to different materials, a fan, a heat exchanger and a moisture removal fan are arranged in the drying line, a heat insulation layer is arranged outside the drying line to complete temperature control and moisture removal of the drying line, the whole device is provided with a speed reducer, stepless speed regulation transmission is adopted, the drying temperature is required to be 55-65 ℃, and all dried real-time data are automatically transmitted to a central computer control system;
step eleven, putting the dried vermicelli cakes in the step eleven into cakes through a pneumatic cake putting device;
and step twelve, conveying the vermicelli cakes which are dried to reach the standard in the step eleven and seasonings to a finished product intelligent packaging line to be packaged into a finished product, automatically stacking by a manipulator, and conveying to a finished product intelligent three-dimensional storehouse to be stored. The real-time data of all the packages and seasonings are automatically transmitted to the central computer control system.
Has the advantages that:
the intelligent production method of instant vermicelli provided by the invention is characterized in that the equipment used in the preparation process comprises a plurality of electric control boxes, corresponding electric elements, instruments and control modules, and all single machine control data are connected to a central computer control room for intelligent control. The whole production line is automatically controlled according to a design formula and technological parameters, equipment is automatically connected, the production line continuously runs without manual transfer, a single machine is connected with a plurality of machine systems, equipment running information is transmitted to a central control room for integrated monitoring in a wired or wireless real-time mode, and the equipment running information is automatically adjusted through sensor sensing change. Any fault abnormality of any equipment is warned by a warning system.
The intelligent manufacturing method of the invention collects the information of the instant vermicelli manufacturing equipment to the central control room to realize integrated control, thereby realizing the purposes of standardized, large-scale, high-quality and low-cost production such as intelligent control continuity, automation, food safety and production safety risk control, quality traceability and the like, and overcoming the defects of high labor intensity, manual intensity, discontinuity, non-standardization, difficult quality cost control, food safety, difficult production safety control and the like of the existing instant vermicelli production.
Compared with the existing vermicelli production line, the intelligent full-automatic vermicelli production line has the following advantages: 1. the intelligent full-automatic vermicelli production line can save 30-90% of labor while improving the yield, and the product quality is more stable. 2. The raw material conveying adopts an air conveying system to avoid starch dust overflow, so that the method is clean and environment-friendly and reduces the raw material loss; 3. the coiled pipe type continuous thawing warehouse can prevent vermicelli from being frozen statically, continuously produce vermicelli, reduce pollution of vermicelli and save freezing and thawing time; 4. the pneumatic washing of the vermicelli saves 20-30% of water, reduces the pollution of manual sequence conversion of the vermicelli; 5. the automatic metering changes the labor intensity of the process, reduces the labor intensity and reduces the food safety risk of manual operation; 6. the seasoning bag, the sealing box and the stacking box are intelligently placed, the risk of bag leakage of fewer products is reduced, and the labor cost and the food safety risk are reduced. 7. The intelligent manufacturing is based on the technology of a digital production line, the information management and service are enhanced by using the technologies of equipment monitoring, Internet of things and the like, the production and sales processes are controlled, the controllability in the production process is improved, the manual intervention on the production line is reduced, the production line data are collected accurately in time, the quality is improved, the cost is reduced, and the production and the sales are controllable.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention are described clearly and completely below, and it is obvious that the described embodiments are some, not all embodiments of the present invention. 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.
At present, the production line of the instant vermicelli cannot be completely mechanized, continuous and intelligent, all the working sections cannot be completely continuous, the manual operation is more, particularly, the vermicelli washing and metering working sections have high labor intensity, large manual consumption and difficult quality control, under the conditions of discontinuity and intelligence, all the working sections are manually controlled more, the data integration control is difficult, the product quality is unstable, and the quality tracing is difficult.
Through various extensive and detailed research and experimental results, the inventor of the invention has found that the advanced process technology is matched with continuous automatic and intelligent equipment, equipment operation of each process point and information acquisition of each control point are transmitted to a central control room for unified integrated control, so that the purposes of reducing cost, improving quality, monitoring in real time and tracing quality can be realized, and the purpose of stabilizing products is achieved. Based on this finding, the present invention has been completed. The invention aims to solve the problems of low mechanization, continuity, automation and intelligence degree, labor intensity, high labor cost, unstable quality, fussy data acquisition, more artificial control factors and the like in the conventional production of instant vermicelli.
To achieve the objects and other advantages in accordance with the present invention, the present invention provides a method for intelligently manufacturing instant noodles, comprising the steps of:
step one, adopting an air pump negative pressure wind power device (a feed inlet is provided with a filter screen which can remove impurities) to convey powder in raw and auxiliary materials to a powder temporary storage tank, wherein the upper part of the powder temporary storage tank body is provided with a powder dust removal system and a negative pressure containing system, and the lower part of the powder temporary storage tank body is provided with a pneumatic vacuum disc valve for spiral discharging. The negative pressure conveying ensures the environmental sanitation of the workshop and reduces the risk of dust suction of workers.
And step two, automatically quantifying the powder in the step one to a stirring tank through spiral feeding. An automatic weighing and metering device is arranged below the stirring tank; the automatic quantitative feeding of the materials on line is realized, the materials are mixed by the equipment, and the conveying of the materials is stopped by the automatic control conveyor, so that the circulation is realized, the working efficiency is high, the metering is adjustable, and the quantitative pre-preparation of the output and the added materials is conveniently controlled.
And step three, adding quantitative water into the stirring tank in the step two, uniformly stirring, and stirring and mixing the slurry for 10-15 minutes to obtain slurry with the concentration of (20-22) ° Be.
And step four, automatically conveying the slurry uniformly stirred in the step three to a slurry temporary storage tank, and automatically distributing the slurry to each vermicelli extruding machine to perform curing and extruding by steam, wherein the temperature in the machine barrel is 90-100 ℃, the steam pressure is 0.4-1.0Mp, and the rotating speed is 800-1200 r/min.
And step five, automatically conveying the powder blanks cured in the step four to a constant-temperature automatic continuous pre-aging machine for continuous pre-aging. Frequency-variable speed-regulating transmission is adopted, the aging temperature is 0-10 ℃, and the aging time is 2-6 hours.
And step six, continuously aging the pre-aged powder blank in the step five into a freezing aging machine through a continuous hanging rod, wherein the freezing adopts variable-frequency speed regulation transmission, the freezing temperature is about-10 ℃ to-18 ℃, and the freezing time is 8-12 hours. Then continuously unfreezing and cutting off, wherein unfreezing conveying and a refrigerator hanging aging machine are in homologous transmission, and automatic unfreezing is carried out by adopting a spray unfreezing process.
And step seven, automatically conveying the cut powder blanks in the step six into a continuous powder washing tank, and completely dispersing the vermicelli by combining air bubbling in water and mechanical stirring. And the vermicelli is fully dispersed by mechanical stirring and air blowing water when the vermicelli blank passes through the washing soaking of the front-section powder washing grooves and the vermicelli reaches the middle-section powder washing groove.
And step eight, distributing the vermicelli washed in the step seven to different conveying lines through a vermicelli distributing device, and conveying the vermicelli to different automatic combination scales, wherein the vermicelli is automatically metered into boxes through the combination scales, and each combination scale is provided with 4 powder boxes, and 40-50 parts of vermicelli are combined and weighed every minute. The weighing speed, each weight and the error are set on the control screen, and the data are automatically transmitted to the central computer control system.
And step nine, the vermicelli placed in the box in the step eight is shaped and standardized through an automatic vermicelli shaping device. The shaper is provided with a stirring and air pressure device, when the powder box filled with the vermicelli is conveyed to the position right below the stirring device, the stirring device automatically descends into the vermicelli box to quickly stir the vermicelli, and then the stirring device feeds air by a vacuum pump to press the vermicelli when stirring is finished and the vermicelli is automatically shaped.
And step ten, drying the vermicelli shaped in the step nine by using a continuous dryer with intelligent temperature control, speed control and humidity control. The rotation speed is regulated according to different materials, a fan, a heat exchanger and a moisture removal fan are arranged in the drying line, a heat insulation layer is arranged outside the drying line to complete temperature control and moisture removal of the drying line, the whole device is provided with a speed reducer, stepless speed regulation transmission is adopted, the drying temperature is required to be 55-65 ℃, and all dried real-time data are automatically transmitted to a central computer control system.
Step eleven, automatically discharging the dried vermicelli cakes in the step eleven through a pneumatic cake discharging device.
And step twelve, conveying the vermicelli cakes which are dried to reach the standard in the step eleven and seasonings to a finished product intelligent packaging line to be packaged into a finished product, automatically stacking by a manipulator, and conveying to a finished product intelligent three-dimensional storehouse to be stored. The real-time data of all the packages and seasonings are automatically transmitted to the central computer control system.
The production line comprises a plurality of electric control boxes, corresponding electric elements, instruments and control modules, wherein all single machine control data are connected into a central computer control room for intelligent control.
The multifunctional steam vermicelli machine can be replaced by a user, and is not limited to the vermicelli machine.
The whole production line is automatically controlled according to a design formula and technological parameters, equipment is automatically connected, the production line continuously runs without manual transfer, a single machine is connected with a plurality of machine systems, equipment running information is transmitted to a central control room for integrated monitoring in a wired or wireless real-time mode, and the equipment running information is automatically adjusted through sensor sensing change. Any fault abnormality of any equipment is warned by a warning system.
Finally, it should be noted that: the above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (1)
1. A processing method for intelligently manufacturing instant vermicelli comprises the following steps:
firstly, conveying powder in raw and auxiliary materials to a powder temporary storage tank by adopting air pump wind power, wherein a powder dedusting system and a negative pressure-containing system are arranged at the upper part of the powder temporary storage tank body, and a pneumatic vacuum butterfly valve is arranged at the lower part of the powder temporary storage tank for spiral discharging;
step two, automatically quantifying the powder in the step one to a stirring tank through spiral feeding; an automatic weighing and metering device is arranged below the stirring tank; the automatic quantitative feeding of the materials on line is realized, the materials are mixed by the equipment, and the conveying of the materials is stopped by the automatic control conveyor, and the process is circulated;
step three, adding quantitative water into the stirring tank in the step two, uniformly stirring, stirring and mixing slurry for 5-15 minutes, wherein the slurry concentration is (20-25) ° Be;
step four, automatically conveying the evenly stirred slurry obtained in the step three to a slurry temporary storage tank, and automatically distributing the slurry to each vermicelli extruding machine to perform curing and extruding by steam, wherein the temperature in the machine barrel is 90-100 ℃, the steam pressure is 0.4-1.0Mp, and the rotating speed is 800-1200 r/min;
step five, automatically conveying the powder blank cured in the step four to a constant-temperature automatic continuous pre-aging machine for continuous pre-aging, and adopting variable-frequency speed regulation transmission, wherein the aging temperature is 0-10 ℃, and the aging time is 2-6 hours;
step six, the powder blank pre-aged in the step five is continuously aged in a freezing aging machine through a continuous hanging rod, the freezing adopts variable frequency speed regulation transmission, the freezing temperature is about-10 ℃ to-18 ℃, and the freezing time is 8-12 hours; then continuously unfreezing and cutting off, wherein unfreezing conveying and a refrigerator hanging aging machine are in homologous transmission, and automatic unfreezing is carried out by adopting a spray unfreezing process;
step seven, automatically conveying the cut powder blanks in the step six into a continuous powder washing tank, and completely dispersing the vermicelli by combining air bubbling in water and mechanical stirring; the vermicelli is fully dispersed by mechanical stirring and air blowing water when the vermicelli blank is soaked in the washing powder of the front-section powder washing grooves and the vermicelli reaches the middle-section powder washing groove;
step eight, distributing the vermicelli washed in the step seven to different conveying lines through a vermicelli distributing device, and then conveying the vermicelli to different automatic combination scales, wherein the vermicelli is automatically metered into boxes through the combination scales, each combination scale is provided with 4 powder boxes, 40-50 parts of vermicelli are combined and weighed per minute, the weighing speed, each part of weight and the error are set on a control screen, and the data are automatically transmitted into a central computer control system;
step nine, the vermicelli placed in the box in the step eight is shaped and normalized through an automatic vermicelli shaping device, a stirring and air pressure device is arranged on a shaper, when the powder box filled with vermicelli is conveyed to the position right below the stirring device, the stirring device automatically descends into the vermicelli box to stir the vermicelli quickly, then the stirring device feeds air by a vacuum pump to press the vermicelli downwards when stirring is finished and the vermicelli is automatically shaped;
step ten, drying the vermicelli shaped in the step nine by a continuous dryer with intelligent temperature control, speed control and humidity control, wherein the rotating speed is adjusted according to different materials, a fan, a heat exchanger and a moisture removal fan are arranged in a drying line, a heat insulation layer is arranged outside the drying line to complete temperature control and humidity removal of the drying line, the whole equipment is provided with a speed reducer and adopts stepless speed regulation transmission, the drying temperature is required to be 55-65 ℃, and all dried real-time data are automatically transmitted into a central computer control system;
step eleven, putting the dried vermicelli cakes in the step eleven into cakes through a pneumatic cake putting device;
and step twelve, conveying the vermicelli cakes which are dried to reach the standard in the step eleven and seasonings to a finished product intelligent packaging line to be packaged into a finished product, automatically stacking by a manipulator, and conveying to a finished product intelligent three-dimensional storehouse to be stored. The real-time data of all the packages and seasonings are automatically transmitted to the central computer control system.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010585131.6A CN111543627A (en) | 2020-06-23 | 2020-06-23 | Intelligent manufacturing method of instant vermicelli |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010585131.6A CN111543627A (en) | 2020-06-23 | 2020-06-23 | Intelligent manufacturing method of instant vermicelli |
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| CN111543627A true CN111543627A (en) | 2020-08-18 |
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| CN202010585131.6A Pending CN111543627A (en) | 2020-06-23 | 2020-06-23 | Intelligent manufacturing method of instant vermicelli |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114568726A (en) * | 2020-12-02 | 2022-06-03 | 日正食品工业股份有限公司 | Method for producing vermicelli made from bean starch |
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2020
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Application publication date: 20200818 |
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| RJ01 | Rejection of invention patent application after publication |