CN113057192A - Noodle head collecting device for manual fine dried noodles and noodle head processing method - Google Patents
Noodle head collecting device for manual fine dried noodles and noodle head processing method Download PDFInfo
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- CN113057192A CN113057192A CN202110414116.XA CN202110414116A CN113057192A CN 113057192 A CN113057192 A CN 113057192A CN 202110414116 A CN202110414116 A CN 202110414116A CN 113057192 A CN113057192 A CN 113057192A
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- 235000012149 noodles Nutrition 0.000 title claims abstract description 220
- 238000003672 processing method Methods 0.000 title claims abstract description 14
- 238000003780 insertion Methods 0.000 claims abstract description 24
- 230000037431 insertion Effects 0.000 claims abstract description 24
- 230000003014 reinforcing effect Effects 0.000 claims abstract description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims description 18
- 229920002472 Starch Polymers 0.000 claims description 12
- 235000019698 starch Nutrition 0.000 claims description 12
- 239000008107 starch Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000004278 EU approved seasoning Substances 0.000 claims description 9
- 238000005520 cutting process Methods 0.000 claims description 9
- 238000001035 drying Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 6
- 238000009434 installation Methods 0.000 claims description 4
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 3
- 229920002261 Corn starch Polymers 0.000 claims description 3
- 230000009471 action Effects 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000008120 corn starch Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 230000000750 progressive effect Effects 0.000 claims description 3
- 238000005086 pumping Methods 0.000 claims description 3
- 238000010079 rubber tapping Methods 0.000 claims description 3
- 230000007480 spreading Effects 0.000 claims description 3
- 238000003892 spreading Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 238000005728 strengthening Methods 0.000 claims 1
- 239000002699 waste material Substances 0.000 abstract description 10
- 230000008901 benefit Effects 0.000 abstract description 8
- 239000000463 material Substances 0.000 abstract description 5
- 235000013312 flour Nutrition 0.000 description 30
- 238000007599 discharging Methods 0.000 description 26
- 206010040844 Skin exfoliation Diseases 0.000 description 9
- 239000002893 slag Substances 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
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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
-
- 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
-
- 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
- A21C9/04—Apparatus for spreading granular material on, or sweeping or coating the surfaces of, pieces or sheets of dough
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
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- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Noodles (AREA)
Abstract
The invention discloses a noodle head collecting device for manual fine dried noodles and a noodle head processing method, wherein the device comprises a cross beam, a lifting column, a base, a roller, an inclined reinforcing stay bar, noodle hanging chopsticks, noodle hanging chopstick fixing holes, a cross beam air pipe opening, a cross beam built-in air pipe, an insertion pipe, an air stopping ring, hollow chopsticks, chopstick wall through holes and a blanking air bag; the two sides of the cross beam are provided with the fine dried chopsticks, the fine dried chopsticks comprise hollow chopsticks, chopstick wall through holes and blanking air bags, and the hollow chopsticks are arranged on the cross beam; chopstick wall through holes and a blanking air bag are arranged on the surfaces of the hollow chopsticks arranged on the outer sides of the cross beams, and the chopstick wall through holes cover the surfaces of the hollow chopsticks; the inner side of the blanking air bag is connected with the central through hole of the hollow chopstick through the chopstick wall through hole; an airtight plug is arranged on the central through hole of the hollow chopstick. The invention has the characteristics of changing waste into valuable, improving the benefit of manual fine dried noodles, improving the peeling efficiency of the noodle head, reducing the broken materials of the noodle head and improving the appearance of the noodle head.
Description
Technical Field
The invention relates to a noodle head collecting device for manual fine dried noodles and a noodle head processing method, in particular to a noodle head collecting device for manual fine dried noodles and a noodle head processing method, which have the advantages of changing waste into valuable, improving the benefit of the manual fine dried noodles, improving the peeling efficiency of noodle heads, reducing the broken materials of the noodle heads and improving the appearance of the noodle heads.
Background
The hand-made dried noodles are made up of wheat flour, edible salt and water through manual drawing, hanging, drying and cutting to obtain dried noodles. The hand-made fine dried noodles are cooked after being boiled for two to three minutes by boiled water, are suitable for fast food, can be eaten by marinating, can be fished out after being cooked excessively in summer to be used as cold noodles by cold water, can also be used as spicy noodles after being used as cold water, and the like, are not tired of eating all the time, and are deeply popular with the masses.
When the traditional manual fine dried noodles are processed, the remaining noodle heads on the noodle chopsticks can be hung after the noodles are cut; the flour head is easy to firmly adhere to the surface of the flour hanging chopsticks in the drying process; the firmly adhered dough often needs to be peeled off from the flour hanging chopsticks by a knife, and the breakage rate of the peeled dough is high. In the process of making the fine dried noodles, the mass ratio of the noodle heads to the fine dried noodles is usually 13-20: 85, and the noodle heads are difficult to avoid as waste materials.
Disclosure of Invention
The invention aims to provide a noodle head collecting device for manual fine dried noodles and a noodle head processing method, which can change waste into valuable, improve the benefit of manual fine dried noodles, improve the noodle head peeling efficiency, reduce noodle head broken materials and improve the noodle head appearance.
The purpose of the invention can be realized by the following technical scheme:
a noodle head collecting device for manual fine dried noodles comprises a cross beam, a lifting column, a base, rollers, an inclined reinforcing stay bar, noodle hanging chopsticks, a fine dried noodle chopstick fixing hole, a cross beam air pipe opening, a cross beam built-in air pipe, an insertion pipe, an air stopping ring, hollow chopsticks, chopstick wall through holes and a blanking air bag;
the two sides of the cross beam are provided with the fine dried chopsticks, the fine dried chopsticks comprise hollow chopsticks, chopstick wall through holes and blanking air bags, and the hollow chopsticks are arranged on the cross beam; chopstick wall through holes and a blanking air bag are arranged on the surfaces of the hollow chopsticks arranged on the outer sides of the cross beams, and the chopstick wall through holes cover the surfaces of the hollow chopsticks; the inner side of the blanking air bag is connected with the central through hole of the hollow chopstick through the chopstick wall through hole; an airtight plug is arranged on the central through hole of the hollow chopstick;
the two sides of the cross beam are provided with hanging chopstick fixing holes, the inner end faces of the hanging chopstick fixing holes are provided with insertion tubes, the insertion tubes are matched with the central through holes of the hollow chopsticks, one ends of the insertion tubes are inserted into the central through holes of the hollow chopsticks, and the other ends of the insertion tubes are connected with a cross beam built-in air pipe in the cross beam;
the inner side surface of the fixing hole of the fine dried chopsticks is provided with an air stop ring which is positioned between the hollow chopsticks and the fixing hole of the fine dried chopsticks;
the front side of the cross beam is provided with a cross beam air pipe opening, and the cross beam air pipe opening is connected with the fine dried noodle chopsticks through a cross beam built-in air pipe and an insertion pipe;
the cross beam is arranged on the lifting column, and a base is arranged at the bottom of the lifting column;
the bottom side of the base is provided with a roller, and an inclined reinforcing support rod is arranged between the base and the lifting column;
a processing method of noodle heads for hand-made fine dried noodles comprises the following steps:
step one, after the strip-shaped dough of the processed soft dough is coiled into small strips, the small strips are twisted into thin strips with the diameter of 5mm, the thin strips are put on two flour-hanging chopsticks which are arranged in parallel and at intervals to form a flour-hanging chopstick group, and the soft dough is made again;
step two, after the soft dough making is finished, inserting one end of one fine dried noodle chopstick in the fine dried noodle chopstick group into the fine dried noodle chopstick fixing hole for installation, and hanging the other fine dried noodle chopstick in the fine dried noodle chopstick group on the cross beam; adjusting the lifting column to lift the cross beam to the height of the cold noodle; the hand-held hanging fine dried noodle chopsticks are stretched, and the repeated stretching is carried out by adopting the modes of reciprocating resilience, progressive stretching and repeated softening to form stretching intervals with fixed length;
thirdly, an air pump is connected to the air pipe opening of the cross beam, and the air pump pumps air into the chopsticks with the hanging surfaces through the cross beam, so that the outer diameter of the blanking air bag is increased; drying the fine dried noodles under the action of a fan and a dehumidifier;
step four, reversely pumping air in the blanking air bag through an air pump on an air pipe opening of the cross beam to reduce the outer diameter of the blanking air bag; the drying surface head which is stuck on the outer surface of the blanking air bag and has a fixed shape is preliminarily peeled from the surface of the blanking air bag;
taking down the flour-hanging chopsticks from the cross beam, transferring the flour-hanging chopsticks to a panel, and cutting off the contact position of the flour-hanging chopsticks and noodles by using a knife, wherein the noodles are used for processing fine dried noodles; when cutting noodles, the noodle heads peeled off from the noodle hanging chopsticks directly fall on the panel; the noodle heads of the noodle hanging chopsticks are not completely stripped, and the noodle hanging chopsticks are shaken on the surfaces of the noodle hanging chopsticks by tapping;
step six, after the peeled dough heads are screened in multiple layers, uniform and complete crescent dough heads are selected;
seventhly, placing the crescent-shaped dough heads in water, boiling, preserving heat for 1-4 minutes, taking out, adding cold water, and draining for later use;
step eight, mixing the drained crescent head with starch to uniformly hang the starch on the crescent head surface; spreading the crescent noodle heads coated with the starch into hot oil, frying until the crescent noodle heads are golden yellow, and fishing out the crescent noodle heads from the hot oil and draining the fried noodle heads; during the oil residue, the noodles in the hot oil are turned over without stopping, the fine dried noodles are uniformly heated, and the crispness of each noodle is ensured;
step nine, uniformly stirring and mixing the drained fried dough heads and the seasonings, carrying out aseptic cooling, weighing and packaging;
the starch in the step eight is corn starch;
the temperature of hot oil in the step eight is 170-200 ℃;
the seasoning in the ninth step is multi-component seasoning, and the multi-component seasoning is adhered to the head of the fried noodles in multiple times; when the seasonings are spread, the dough heads are required to be turned over continuously, so that the seasonings can be uniformly adhered to each dough head; the special snack is made by using the waste flour of the manual fine dried noodles, so that the waste is changed into valuable, and the benefit is improved.
The invention provides a noodle head collecting device for hand-made fine dried noodles and a noodle head processing method, which have the characteristics of changing waste into valuable, improving the benefit of the hand-made fine dried noodles, improving the peeling efficiency of noodle heads, reducing broken materials of the noodle heads and improving the appearance of the noodle heads. The invention has the beneficial effects that: when the fine dried chopsticks are taken down from the cross beam, air in the feeding and discharging air bags of the fine dried chopsticks is discharged through the chopstick wall through holes and the hollow chopstick center through holes, air in the discharging air bags escapes, the outer diameter of the discharging air bags is reduced, and the dried and shaped noodle heads on the outer surfaces of the discharging air bags are primarily peeled off from the outer surfaces of the discharging air bags; when the flour-hanging chopsticks with the incompletely peeled flour heads are tapped, the flour heads which are not completely peeled and adhered to the surface of the blanking air bag are peeled for the second time;
the air stopping ring enhances the air tightness of the inserting tube and the fine dried noodle chopsticks, and is convenient for charging and discharging the blanking air bag on the fine dried noodle chopsticks;
through twice stripping, the complete rate of stripping the flour heads from the flour hanging chopsticks is improved, and the broken slag of the lower surface heads is reduced; when the flour is peeled for the first time, most flour heads are peeled, and a small amount of flour heads remain and are adhered to the flour hanging chopsticks, so that secondary peeling is needed, the working strength of workers is reduced, and the yield and the quality of the flour heads are improved.
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 structural view of a noodle head collecting device for hand-made fine dried noodles according to the present invention;
fig. 2 is a schematic view of a chopstick installation structure of the noodle head collecting device for the manual fine dried noodles.
Detailed Description
The purpose of the invention can be realized by the following technical scheme:
a noodle head collecting device for manual fine dried noodles is disclosed, and referring to figures 1-2, the noodle head collecting device comprises a beam 1, a lifting column 2, a base 3, a roller 4, an inclined reinforcing support rod 5, fine dried noodle chopsticks 6, fine dried noodle chopstick fixing holes 7, a beam air pipe opening 8, a beam built-in air pipe 9, an insertion pipe 11, an air stopping ring 12, hollow chopsticks 13, chopstick wall through holes 14 and a blanking air bag 15;
the two sides of the beam 1 are provided with the fine dried chopsticks 6, the fine dried chopsticks 6 comprise hollow chopsticks 13, chopstick wall through holes 14 and a blanking air bag 15, and the hollow chopsticks 13 are arranged on the beam 1; chopstick wall through holes 14 and a blanking air bag 15 are arranged on the surfaces of hollow chopsticks 13 arranged on the outer side of the beam 1, and the chopstick wall through holes 14 cover the surfaces of the hollow chopsticks 13; the inner side of the blanking air bag 15 is connected with the central through hole of the hollow chopstick 13 through the chopstick wall through hole 14; an airtight plug is arranged on the central through hole of the hollow chopstick 13; after the fine dried noodle chopsticks 6 are arranged on the cross beam 1, air is injected into the fine dried noodle chopsticks 6 through the cross beam 1; air enters the blanking air bag 15 through the chopstick wall through hole 14, so that the blanking air bag 15 is inflated and expanded; after the fine dried noodles on the fine dried noodles chopsticks 6 are dried, air in the fine dried noodles chopsticks 6 is pumped out through the cross beam 1; then taking down the fine dried chopsticks 6, placing the fine dried chopsticks 6 on a panel, cutting off the contact position of the noodles and the fine dried chopsticks with a knife, and taking away the noodles; the fine dried noodle chopsticks 6 which are not completely stripped are tapped, and the noodle heads on the fine dried noodle chopsticks 6 are automatically stripped on the panel; when the fine dried chopsticks 6 are taken down from the beam 1, the air in the feeding and discharging air bag 15 of the fine dried chopsticks 6 is discharged through the chopstick wall through hole 14 and the hollow chopstick 13 center through hole, the air in the discharging air bag 15 escapes, the outer diameter of the discharging air bag 15 is reduced, and the dried and shaped noodle head on the outer surface of the discharging air bag 15 is primarily peeled off from the outer surface of the discharging air bag 15; when the fine dried noodle chopsticks 6 which are not completely stripped are tapped, the noodle heads which are not completely stripped and adhered to the surface of the blanking air bag 15 are stripped for the second time;
two sides of the beam 1 are provided with noodle-hanging chopstick fixing holes 7, the inner end faces of the noodle-hanging chopstick fixing holes 7 are provided with insertion tubes 11, the insertion tubes 11 are matched with central through holes of the hollow chopsticks 13, one ends of the insertion tubes 11 are inserted into the central through holes of the hollow chopsticks 13, and the other ends of the insertion tubes 11 are connected with a beam built-in air pipe 9 in the beam 1; the flour-hanging chopsticks 6 are inserted into the flour-hanging chopstick fixing holes 7 through hollow chopsticks 13 and are positioned and installed through insertion pipes 11 in the flour-hanging chopstick fixing holes 7;
the inner side surface of the fine dried chopstick fixing hole 7 is provided with an air stop ring 12, and the air stop ring 12 is positioned between the hollow chopstick 13 and the fine dried chopstick fixing hole 7; the air stopping ring 12 enhances the air tightness between the insertion tube 11 and the fine dried noodle chopsticks 6, so that the charging and discharging of the discharging air bag 15 on the fine dried noodle chopsticks 6 are conveniently realized;
a cross beam air pipe opening 8 is formed in the front side of the cross beam 1, and the cross beam air pipe opening 8 is connected with the fine dried noodle chopsticks 6 through a cross beam built-in air pipe 9 and an insertion pipe 11;
the beam 1 is arranged on the lifting column 2, and the bottom of the lifting column 2 is provided with a base 3;
the bottom side of the base 3 is provided with a roller 4, and an inclined reinforcing support rod 5 is arranged between the base 3 and the lifting column 2;
a processing method of noodle heads for hand-made fine dried noodles comprises the following steps:
step one, after the strip-shaped dough of the processed soft dough is coiled into small strips, the small strips are twisted into thin strips with the diameter of 5mm, the thin strips are put on two fine dried noodle chopsticks 6 which are arranged in parallel and at intervals to form a set of fine dried noodle chopsticks, and the soft dough is made again;
step two, after finishing softening, inserting one end of one flour-hanging chopstick 6 in the flour-hanging chopstick group into the fine dried noodle chopstick fixing hole 7 for installation, and hanging the other flour-hanging chopstick 6 in the fine dried noodle chopstick group on the cross beam 1; adjusting the lifting column 2 to lift the beam 1 to the height of the cold surface; the hand-held hanging fine dried noodle chopsticks 6 are stretched, and the repeated stretching is carried out by adopting the modes of reciprocating resilience, progressive stretching and repeated softening to form stretching intervals with fixed length;
thirdly, an air pump is connected to the cross beam air pipe opening 8 and pumps air into the fine dried noodle chopsticks 6 through the cross beam 1, so that the outer diameter of the blanking air bag 15 is increased; drying the fine dried noodles under the action of a fan and a dehumidifier;
step four, reversely pumping air in the blanking air bag 15 through an air pump on the cross beam air pipe opening 8 to reduce the outer diameter of the blanking air bag 15; the drying noodle head which is stuck on the outer surface of the blanking air bag 15 and has a fixed shape is primarily peeled off from the surface of the blanking air bag 15;
taking the fine dried noodle chopsticks 6 off the cross beam 1, transferring the fine dried noodle chopsticks to a panel, cutting off the contact position of the fine dried noodle chopsticks 6 and noodles by using a knife, wherein the noodles are used for processing fine dried noodles; when cutting noodles, the head of the noodles peeled from the dried noodle chopsticks 6 directly falls on the panel; the noodle heads of the noodle hanging chopsticks 6 are not completely stripped, and the noodle hanging chopsticks 6 are shaken on the surfaces of the noodle hanging chopsticks 6 by tapping; through twice stripping, the complete rate of stripping the noodle heads from the fine dried noodle chopsticks 6 is improved, and the broken slag of the stripped noodle heads is reduced; during primary peeling, most dough heads are peeled off, and a small amount of dough heads remain and are adhered to the flour hanging chopsticks 6, so that secondary peeling is needed, the working strength of workers is reduced, and the yield and the quality of the dough heads are improved;
step six, after the peeled dough heads are screened in multiple layers, uniform and complete crescent dough heads are selected;
seventhly, placing the crescent-shaped dough heads in water, boiling, preserving heat for 1-4 minutes, taking out, adding cold water, and draining for later use;
step eight, mixing the drained crescent head with starch to uniformly hang the starch on the crescent head surface; spreading the crescent noodle heads coated with the starch into hot oil, frying until the crescent noodle heads are golden yellow, and fishing out the crescent noodle heads from the hot oil and draining the fried noodle heads; during the oil residue, the noodles in the hot oil are turned over without stopping, the fine dried noodles are uniformly heated, and the crispness of each noodle is ensured;
step nine, uniformly stirring and mixing the drained fried dough heads and the seasonings, carrying out aseptic cooling, weighing and packaging;
the starch in the step eight is corn starch;
the temperature of hot oil in the step eight is 170-200 ℃;
the seasoning in the ninth step is multi-component seasoning, and the multi-component seasoning is adhered to the head of the fried noodles in multiple times; when the seasonings are spread, the dough heads are required to be turned over continuously, so that the seasonings can be uniformly adhered to each dough head; the special snack is made by using the waste flour of the manual fine dried noodles, so that the waste is changed into valuable, and the benefit is improved.
The working principle of the invention is as follows:
after the fine dried noodle chopsticks 6 are arranged on the cross beam 1, air is injected into the fine dried noodle chopsticks 6 through the cross beam 1; air enters the blanking air bag 15 through the chopstick wall through hole 14, so that the blanking air bag 15 is inflated and expanded; after the fine dried noodles on the fine dried noodles chopsticks 6 are dried, air in the fine dried noodles chopsticks 6 is pumped out through the cross beam 1; then taking down the fine dried chopsticks 6, placing the fine dried chopsticks 6 on a panel, cutting off the contact position of the noodles and the fine dried chopsticks with a knife, and taking away the noodles; the fine dried noodle chopsticks 6 which are not completely stripped are tapped, and the noodle heads on the fine dried noodle chopsticks 6 are automatically stripped on the panel; when the fine dried chopsticks 6 are taken down from the beam 1, the air in the feeding and discharging air bag 15 of the fine dried chopsticks 6 is discharged through the chopstick wall through hole 14 and the hollow chopstick 13 center through hole, the air in the discharging air bag 15 escapes, the outer diameter of the discharging air bag 15 is reduced, and the dried and shaped noodle head on the outer surface of the discharging air bag 15 is primarily peeled off from the outer surface of the discharging air bag 15; when the fine dried noodle chopsticks 6 which are not completely stripped are tapped, the noodle heads which are not completely stripped and adhered to the surface of the blanking air bag 15 are stripped for the second time;
the flour-hanging chopsticks 6 are inserted into the flour-hanging chopstick fixing holes 7 through hollow chopsticks 13 and are positioned and installed through insertion pipes 11 in the flour-hanging chopstick fixing holes 7;
the air stopping ring 12 enhances the air tightness between the insertion tube 11 and the fine dried noodle chopsticks 6, so that the charging and discharging of the discharging air bag 15 on the fine dried noodle chopsticks 6 are conveniently realized;
the cross beam air pipe opening 8 is connected with the fine dried noodle chopsticks 6 through a cross beam built-in air pipe 9 and an insertion pipe 11;
through twice stripping, the complete rate of stripping the noodle heads from the fine dried noodle chopsticks 6 is improved, and the broken slag of the stripped noodle heads is reduced; when the flour is peeled for the first time, most flour is peeled, and a small amount of flour remains to be adhered to the flour hanging chopsticks 6, so that secondary peeling is needed, the working strength of workers is reduced, and the yield and the appearance of the flour are improved.
The invention provides a noodle head collecting device for hand-made fine dried noodles and a noodle head processing method, which have the characteristics of changing waste into valuable, improving the benefit of the hand-made fine dried noodles, improving the peeling efficiency of noodle heads, reducing broken materials of the noodle heads and improving the appearance of the noodle heads. The invention has the beneficial effects that: when the fine dried chopsticks are taken down from the cross beam, air in the feeding and discharging air bags of the fine dried chopsticks is discharged through the chopstick wall through holes and the hollow chopstick center through holes, air in the discharging air bags escapes, the outer diameter of the discharging air bags is reduced, and the dried and shaped noodle heads on the outer surfaces of the discharging air bags are primarily peeled off from the outer surfaces of the discharging air bags; when the flour-hanging chopsticks with the incompletely peeled flour heads are tapped, the flour heads which are not completely peeled and adhered to the surface of the blanking air bag are peeled for the second time;
the air stopping ring enhances the air tightness of the inserting tube and the fine dried noodle chopsticks, and is convenient for charging and discharging the blanking air bag on the fine dried noodle chopsticks;
through twice stripping, the complete rate of stripping the flour heads from the flour hanging chopsticks is improved, and the broken slag of the lower surface heads is reduced; when the flour is peeled for the first time, most flour heads are peeled, and a small amount of flour heads remain and are adhered to the flour hanging chopsticks, so that secondary peeling is needed, the working strength of workers is reduced, and the yield and the quality of the flour heads are improved.
The foregoing is merely exemplary and illustrative of the present invention and various modifications, additions and substitutions may be made by those skilled in the art to the specific embodiments described without departing from the scope of the invention as defined in the following claims.
Claims (9)
1. A noodle head collecting device for manual fine dried noodles comprises a cross beam (1), a lifting column (2), a base (3), a roller (4), an inclined reinforcing support rod (5), fine dried noodles chopsticks (6), fine dried noodles chopstick fixing holes (7), a cross beam air pipe opening (8), a cross beam built-in air pipe (9), an insertion pipe (11), an air stop ring (12), hollow chopsticks (13), chopstick wall through holes (14) and a blanking air bag (15), and is characterized in that;
the two sides of the beam (1) are provided with the fine dried chopsticks (6), the fine dried chopsticks (6) comprise hollow chopsticks (13), chopstick wall through holes (14) and a blanking air bag (15), and the hollow chopsticks (13) are arranged on the beam (1); chopstick wall through holes (14) and a blanking air bag (15) are arranged on the surfaces of the hollow chopsticks (13) arranged on the outer sides of the cross beams (1), and the chopstick wall through holes (14) cover the surfaces of the hollow chopsticks (13); the inner side of the blanking air bag (15) is connected with the central through hole of the hollow chopstick (13) through a chopstick wall through hole (14); an airtight plug is arranged on the central through hole of the hollow chopstick (13).
2. The noodle collecting device for the manual fine dried noodles as claimed in claim 1, wherein noodle hanging chopstick fixing holes (7) are formed in two sides of the beam (1), an insertion tube (11) is arranged on the inner end face of each noodle hanging chopstick fixing hole (7), the insertion tube (11) is matched with a central through hole of the hollow chopstick (13), one end of the insertion tube (11) is inserted into the central through hole of the hollow chopstick (13), and the other end of the insertion tube (11) is connected with a beam built-in air pipe (9) in the beam (1).
3. The noodle head collecting device for the manual fine dried noodles as claimed in claim 1, wherein the inner side surface of the noodle-hanging chopstick fixing hole (7) is provided with an air stop ring (12), and the air stop ring (12) is positioned between the hollow chopsticks (13) and the noodle-hanging chopstick fixing hole (7).
4. The noodle head collecting device for the manual fine dried noodles as claimed in claim 1, wherein a cross beam air pipe opening (8) is arranged on the front side of the cross beam (1), and the cross beam air pipe opening (8) is connected with the fine dried noodle chopsticks (6) through a cross beam built-in air pipe (9) and an insertion pipe (11).
5. The noodle head collecting device for the manual fine dried noodles according to claim 1, wherein the cross beam (1) is arranged on a lifting column (2), and a base (3) is arranged at the bottom of the lifting column (2);
the base (3) bottom side is provided with gyro wheel (4), is provided with oblique strengthening vaulting pole (5) between base (3) and lift post (2).
6. A processing method of noodle heads for hand-made fine dried noodles is characterized by comprising the following steps:
step one, after the strip dough of the processed soft dough is coiled into small strips, the small strips are twisted into thin strips with the diameter of 5mm, the thin strips are put on two flour-hanging chopsticks (6) which are arranged in parallel and at intervals to form a flour-hanging chopstick group, and the soft dough is re-made;
after finishing softening, inserting one end of one flour-hanging chopstick (6) in the flour-hanging chopstick group into the flour-hanging chopstick fixing hole (7) for installation, and hanging the other flour-hanging chopstick (6) of the flour-hanging chopstick group on the cross beam (1); the beam (1) is lifted to the height of the cold surface by adjusting the lifting column (2); the hand-held hanging flour-hanging chopsticks (6) are stretched for a plurality of times by adopting the modes of reciprocating resilience, progressive stretching and repeated softening to form stretching intervals with fixed length;
thirdly, an air pump is connected to the cross beam air pipe opening (8), and the air pump pumps air into the fine dried noodle chopsticks (6) through the cross beam (1) to increase the outer diameter of the blanking air bag (15); drying the fine dried noodles under the action of a fan and a dehumidifier;
step four, reversely pumping air in the blanking air bag (15) through an air pump on the cross beam air pipe opening (8) to reduce the outer diameter of the blanking air bag (15); the drying noodle head which is stuck on the outer surface of the blanking air bag (15) and has a fixed shape is primarily peeled off from the surface of the blanking air bag (15);
taking down the flour-hanging chopsticks (6) from the cross beam (1), transferring the flour-hanging chopsticks to a panel, cutting off the contact position of the flour-hanging chopsticks (6) and noodles by a knife, wherein the noodles are used for processing fine dried noodles; when cutting noodles, the head of the noodles peeled from the fine dried chopsticks (6) is directly dropped on the panel; the noodle heads of the noodle hanging chopsticks (6) are not completely stripped, and the noodle hanging chopsticks (6) are shaken on the surfaces of the noodle hanging chopsticks (6) by tapping;
step six, after the peeled dough heads are screened in multiple layers, uniform and complete crescent dough heads are selected;
seventhly, placing the crescent-shaped dough heads in water, boiling, preserving heat for 1-4 minutes, taking out, adding cold water, and draining for later use;
step eight, mixing the drained crescent head with starch to uniformly hang the starch on the crescent head surface; spreading the crescent noodle heads coated with the starch into hot oil, frying until the crescent noodle heads are golden yellow, and fishing out the crescent noodle heads from the hot oil and draining the fried noodle heads; turning the surface of the hot oil without stopping during the oil residue;
and step nine, uniformly stirring and mixing the drained fried dough heads and the seasonings, carrying out aseptic cooling, weighing and packaging.
7. The processing method of noodle heads for hand-made fine dried noodles according to claim 6, wherein the starch in the step eight is corn starch.
8. The processing method of noodle heads for hand-made fine dried noodles according to claim 6, wherein the temperature of the hot oil in the step eight is 170 ℃ to 200 ℃.
9. The processing method of noodle heads for handmade fine dried noodles according to claim 6, wherein the seasoning in the ninth step is a multi-component seasoning, and the multi-component seasoning is adhered to the fried noodle heads in several times; when the seasonings are spread, the noodle heads need to be turned over continuously, so that each noodle head can be uniformly stained with the seasonings.
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| JPH04117587U (en) * | 1991-03-29 | 1992-10-21 | 日清製粉株式会社 | Noodle string separation device |
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