CN112335710A - Rolling and slitting method for fried bread stick dough strips - Google Patents
Rolling and slitting method for fried bread stick dough strips Download PDFInfo
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- CN112335710A CN112335710A CN202011321513.4A CN202011321513A CN112335710A CN 112335710 A CN112335710 A CN 112335710A CN 202011321513 A CN202011321513 A CN 202011321513A CN 112335710 A CN112335710 A CN 112335710A
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- rolling
- dough
- cutting
- slitting
- cutter
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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
- A21C11/22—Apparatus with rollers and cutting discs or blades for shaping noodles
Abstract
The invention discloses a method for cutting a deep-fried dough stick dough strip, which adopts a rolling and cutting mode, namely, rolling and cutting edges are arranged at intervals according to the width of a deep-fried dough stick to perform rolling cutting while the deep-fried dough stick dough strip is pressed by using a roller, and the roller and a cutter are combined to ensure that the part of the cutter used for rolling and cutting is a cutter body from the diameter of the roller to the diameter of the cutter. The method overcomes the defects that the prior art does not have the function of arranging the dough sheet during slitting and cannot repair the thickness of the dough sheet; the width error of the cut dough sheet caused by the large size of the cantilever part of the cutter is large. Through rolling and slitting, cutting edges can be arranged at intervals according to the width of the deep-fried dough sticks well, the depth size of the cutting edges is small, the size of a cantilever is reduced, and the problem that the width error of a cutting dough sheet is increased due to the fact that the cantilever of a cutting knife is large or the depth of the cutting edges is large is solved; the rolling disc is used for pressing and arranging the dough sheets during cutting, so that the thickness of the dough sheets is repaired, the thickness and the width of the dough strips of the cut fried bread sticks are consistent, the shapes of the fried bread sticks are uniform, and the weights of the fried bread sticks are the same.
Description
Technical Field
The invention relates to a rolling and slitting method of a fried bread stick noodle strip, and belongs to the technical field of food production.
Background
The structure of the slitting machine for the dough strips of the fried bread sticks is that a hobbing cutter is matched with a conveying belt, the hobbing cutter is formed by fixedly mounting a plurality of round hobs arranged at intervals on a hobbing shaft, and the dough strips are rolled and cut into a plurality of strips through the matched rotation of the round hobs and the conveying belt. The structure has no problem in design, however, after the structure is processed into finished product equipment, two problems are easily caused due to the diameter processing error of the circular cutter and the influence of the bottom surface flatness of the conveying belt in use, and 1, the rolling cutter is in too little contact with the conveying belt, so that the surface belt is cut continuously, and the subsequent process is influenced; 2. the contact of the rolling cutter and the conveying belt is too much, so that the conveying belt is cut to be rotten, the conveying belt cannot work normally, and equipment is damaged.
This company has for solving above-mentioned problem, has applied for a device is cut to disc in food machine tooling, and the disc cutter can freely fluctuate along with particular case, but in using, customer's reflection, because processing complicacy produces the deformation error easily, causes the fried bread stick face width of cutting uneven, and the fried bread stick weight error that produces is big, and the shape is non-uniform.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides a method for slitting a fried bread stick dough strip, which can ensure that the thickness and the width of the slit fried bread stick dough strip are consistent, the shape of the fried bread stick is uniform, and the weight of the fried bread stick is the same while solving the problems.
In order to achieve the purpose, the invention adopts the following technical means: a method for rolling and cutting the dough strip of deep-fried dough sticks adopts a rolling and cutting mode, namely rolling and cutting edges are arranged at intervals according to the width of the deep-fried dough sticks to perform rolling and cutting while the dough strip of deep-fried dough sticks is pressed by rollers, and the roller and a cutter are combined to ensure that the part of the cutter used for rolling and cutting is a cutter body from the diameter of the roller to the diameter of the cutter.
Furthermore, the rolling and slitting means that two symmetrical rolling and slitting wheels are adopted.
Furthermore, the rolling cutting wheel is characterized in that the width of the rolling plate and the distance between two adjacent cutters are set according to the width of a dough belt cut by a dough sheet in a repeated mode of the rolling plate, the cutters, the rolling plate and the cutters on a roll shaft, and the thickness between two opposite rolling plates of the two rolling cutting wheels and the diameter of cutter heads of two opposite cutters are set according to the thickness of the dough belt cut by the dough sheet.
According to the design, the rolling disc and the cutter need to meet the conditions at the same time, so that the size of the cutter cantilever is limited, and the thickness of the mask can be repaired. Therefore, two common disadvantages of the prior art can be overcome: firstly, the thickness of the dough sheet cannot be repaired because the finishing function of the dough sheet during slitting is not available; secondly, the width error of the cut dough sheet caused by the large size of the cantilever part of the cutter is large.
Further, the cutter and the rolling disc are integrally formed. The cutter and the roller plate may be separate parts or may be one part formed integrally.
Further, the rolling and slitting means that a rolling and slitting wheel and a smooth roller wheel are combined, and the thickness of the cut surface strip of the surface sheet is the thickness between a rolling disc of the rolling and slitting wheel and a roller surface of the smooth roller wheel.
Further, the rolling slitting refers to the combination of two pairs of concave-convex alternated wheels, wherein the convex part of one wheel is equal to the concave part of the other wheel in size, the concave-convex parts of the two wheels are opposite, the thickness of the belt after the dough sheet is cut is the concave depth of the concave part, the thickness between the two wheels is adjustable, and the rolling slitting is suitable for the thicknesses of different fried bread stick surfaces.
The invention has the beneficial effects that: through rolling and slitting, cutting edges can be arranged at intervals according to the width of the deep-fried dough sticks well, the size of a cantilever of a cutter is adjusted, and the problem that the width error of a cutting dough sheet is increased due to the fact that the cantilever of the cutter is large is solved; the rolling disc is used for pressing and arranging the dough sheets during cutting, so that the thickness of the dough sheets is repaired, the thickness and the width of the dough strips of the cut fried bread sticks are consistent, the shapes of the fried bread sticks are uniform, and the weights of the fried bread sticks are the same.
Drawings
Fig. 1 is a schematic structural diagram of embodiment 1 of the present invention.
In the figure: 1. roll-in cutting wheel, 2, roller, 3, roll pressure dish, 4, cutter.
Detailed Description
A method for cutting the dough strip of deep-fried dough sticks features that the dough strip is pressed by rollers and the rolling-cutting edges are arranged at intervals according to the width of deep-fried dough sticks for rolling-cutting, and the combination of rollers and cutters makes the cutter body from roller to cutter.
The method of the invention can overcome two common defects of the prior art: firstly, roller rolling is carried out, and the problems that the prior art does not have a function of finishing the dough sheet during slitting and cannot repair the thickness of the dough sheet are solved; the roller and the cutter are combined to enable the cutter to be used for rolling and cutting, namely, the cutter body from the diameter of the roller to the diameter of the cutter, the size of the cantilever part of the cutter is reduced to the minimum, and the problem that the width error of a cut dough sheet is large due to the fact that the cantilever part of the cutter swings from the cutter blade shaft to the maximum diameter end of the cutter blade in a large size is solved.
Example 1
As a structural mode, as shown in fig. 1, the rolling slitting means that two symmetrical rolling slitting wheels 1 are used.
The rolling cutting wheel 1 is designed in a specific structure, namely the width of a rolling plate and the distance between two adjacent cutters are set on a roll shaft 2 in a repeated mode of the rolling plate 3, the cutters 4, the rolling plate 3 and the cutters 4 according to the width of a dough sheet cut into a dough belt, and the thickness between two opposite rolling plates of the two rolling cutting wheels and the diameter of a cutter disc of the two opposite cutters are set according to the thickness of the dough sheet cut into the dough belt.
According to the design, the rolling disc and the cutter need to meet the conditions at the same time, so that the size of the cutter cantilever is limited, and the thickness of the mask can be repaired. Therefore, two common disadvantages of the prior art can be overcome: firstly, the thickness of the dough sheet cannot be repaired because the finishing function of the dough sheet during slitting is not available; secondly, the width error of the cut dough sheet caused by the large size of the cantilever part of the cutter is large.
As a structural design of the cutter and the rolling disc, the cutter and the rolling disc are integrally formed. The cutter and the roller plate may be separate parts or may be one part formed integrally.
Example 2
As a structural mode, the rolling and slitting adopts a combination of a rolling and slitting wheel and a smooth roller, and the thickness of the belt after the surface sheet is cut is the thickness between a rolling disc of the rolling and slitting wheel and a roller surface of the smooth roller.
The roller cutting wheel has the same structure as that of the embodiment 1, and the smooth roller is a roller of a smooth roller. The thickness from the roller surface to the roller plate is the thickness of the dough strip.
Example 3
The rolling slitting is implemented by combining two opposite wheels with alternate concave and convex parts, the convex part of one wheel is equal to the concave part of the other wheel in size, the concave and convex parts of the two wheels are opposite, the thickness of the cut dough sheet is the concave depth of the concave part, the thickness between the two wheels is adjustable, and the rolling slitting is suitable for the thicknesses of different fried bread stick surfaces.
Through rolling and slitting, cutting edges can be arranged at intervals according to the width of the deep-fried dough sticks well, the depth size of the cutting edges is small, the size of a cantilever is reduced, and the problem that the width error of a cutting dough sheet is increased due to the fact that the cantilever of a cutting knife is large or the depth of the cutting edges is large is solved; the rolling disc is used for pressing and arranging the dough sheets during cutting, so that the thickness of the dough sheets is repaired, the thickness and the width of the dough strips of the cut fried bread sticks are consistent, the shapes of the fried bread sticks are uniform, and the weights of the fried bread sticks are the same.
The embodiments of the present invention are only for illustrating the technical features disclosed in the present application and not limited thereto, and those skilled in the art can make changes within the technical scope of the present invention by simple substitution and still fall within the scope of protection of the present application.
Claims (6)
1. A method for slitting a fried bread stick noodle strip is characterized by comprising the following steps: the rolling and cutting mode is adopted, namely rolling and cutting edges are arranged at intervals according to the width of the deep-fried dough sticks to perform rolling and cutting when the deep-fried dough sticks are pressed by using the rollers, and the roller and the cutter are combined to ensure that the part of the cutter used for rolling and cutting is a cutter body from the diameter of the roller to the diameter of the cutter.
2. The deep-fried dough stick noodle slitting method according to claim 1, characterized in that: the rolling slitting refers to the adoption of two symmetrical rolling slitting wheels.
3. The deep-fried dough stick noodle slitting method according to claim 2, characterized in that: the rolling cutting wheel is characterized in that the width of the rolling plate and the distance between two adjacent cutters are set according to the width of a dough strip cut by a dough sheet in a repeated mode of the rolling plate, the cutters, the rolling plate and the cutters on a roll shaft, and the thickness between two opposite rolling plates of the two rolling cutting wheels and the diameter of cutter heads of the two opposite cutters are set according to the thickness of the dough strip after the dough sheet is cut.
4. The deep-fried dough stick noodle slitting method according to claim 2, characterized in that: the cutter and the rolling disc are integrally formed.
5. The deep-fried dough stick noodle slitting method according to claim 1, characterized in that: the rolling slitting refers to the combination of a rolling slitting wheel and a smooth roller, and the thickness of the belt after the dough sheet is cut is the thickness between a rolling disc of the rolling slitting wheel and a roller surface of the smooth roller.
6. The deep-fried dough stick noodle slitting method according to claim 1, characterized in that: the rolling slitting refers to the combination of two pairs of concave-convex alternated wheels, wherein the convex part of one wheel is equal to the concave part of the other wheel in size, the concave-convex parts of the two wheels are opposite, and the thickness of the belt after the dough sheet is cut is the depth of concave part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011321513.4A CN112335710A (en) | 2020-11-23 | 2020-11-23 | Rolling and slitting method for fried bread stick dough strips |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011321513.4A CN112335710A (en) | 2020-11-23 | 2020-11-23 | Rolling and slitting method for fried bread stick dough strips |
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| Publication Number | Publication Date |
|---|---|
| CN112335710A true CN112335710A (en) | 2021-02-09 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011321513.4A Pending CN112335710A (en) | 2020-11-23 | 2020-11-23 | Rolling and slitting method for fried bread stick dough strips |
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Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TW488211U (en) * | 2001-08-09 | 2002-05-21 | Shang-Shiun Jiang | Device for automatically forming blank of twisted dough-strips |
| CN202697582U (en) * | 2012-07-27 | 2013-01-30 | 四川五一机械制造有限公司 | Noodle cutter |
| CN203136913U (en) * | 2013-03-19 | 2013-08-21 | 西北民族大学 | Novel hand-operated dough sheet/noodle maker |
| CN203735353U (en) * | 2014-03-21 | 2014-07-30 | 淮南市夏集贡圆食品有限公司 | Novel fried dough twist rod coiling machine |
| CN208875236U (en) * | 2018-03-27 | 2019-05-21 | 河南中博食品机械有限公司 | A kind of deep-fried twisted dough sticks automatic production line |
| CN109964977A (en) * | 2019-05-13 | 2019-07-05 | 王浩 | A kind of pressure surface mold of noodle press |
| CN209224165U (en) * | 2018-10-19 | 2019-08-09 | 宁波木马工业设计有限公司 | A kind of hob device for asphalt felt cutting |
| CN209403406U (en) * | 2018-12-25 | 2019-09-20 | 刘海英 | A kind of novel machine for deep-fried twisted dough sticks |
-
2020
- 2020-11-23 CN CN202011321513.4A patent/CN112335710A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TW488211U (en) * | 2001-08-09 | 2002-05-21 | Shang-Shiun Jiang | Device for automatically forming blank of twisted dough-strips |
| CN202697582U (en) * | 2012-07-27 | 2013-01-30 | 四川五一机械制造有限公司 | Noodle cutter |
| CN203136913U (en) * | 2013-03-19 | 2013-08-21 | 西北民族大学 | Novel hand-operated dough sheet/noodle maker |
| CN203735353U (en) * | 2014-03-21 | 2014-07-30 | 淮南市夏集贡圆食品有限公司 | Novel fried dough twist rod coiling machine |
| CN208875236U (en) * | 2018-03-27 | 2019-05-21 | 河南中博食品机械有限公司 | A kind of deep-fried twisted dough sticks automatic production line |
| CN209224165U (en) * | 2018-10-19 | 2019-08-09 | 宁波木马工业设计有限公司 | A kind of hob device for asphalt felt cutting |
| CN209403406U (en) * | 2018-12-25 | 2019-09-20 | 刘海英 | A kind of novel machine for deep-fried twisted dough sticks |
| CN109964977A (en) * | 2019-05-13 | 2019-07-05 | 王浩 | A kind of pressure surface mold of noodle press |
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Application publication date: 20210209 |