CN113796425A - Production process flow of snail rice noodle chili oil - Google Patents
Production process flow of snail rice noodle chili oil Download PDFInfo
- Publication number
- CN113796425A CN113796425A CN202111111961.6A CN202111111961A CN113796425A CN 113796425 A CN113796425 A CN 113796425A CN 202111111961 A CN202111111961 A CN 202111111961A CN 113796425 A CN113796425 A CN 113796425A
- Authority
- CN
- China
- Prior art keywords
- oil
- temperature
- pumping
- tank
- chili
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000002568 Capsicum frutescens Nutrition 0.000 title claims abstract description 19
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 241000237858 Gastropoda Species 0.000 title claims abstract description 11
- 240000007594 Oryza sativa Species 0.000 title claims abstract description 9
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 9
- 235000012149 noodles Nutrition 0.000 title claims abstract description 9
- 235000009566 rice Nutrition 0.000 title claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 244000291564 Allium cepa Species 0.000 claims abstract description 7
- 240000002234 Allium sativum Species 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000004611 garlic Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 5
- 238000000926 separation method Methods 0.000 claims abstract description 4
- 238000005086 pumping Methods 0.000 claims description 21
- 238000010438 heat treatment Methods 0.000 claims description 18
- 240000004160 Capsicum annuum Species 0.000 claims description 12
- 235000002567 Capsicum annuum Nutrition 0.000 claims description 9
- 238000002791 soaking Methods 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 7
- 239000002737 fuel gas Substances 0.000 claims description 6
- 239000007789 gas Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000012544 monitoring process Methods 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 230000007547 defect Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
- A23D9/02—Other edible oils or fats, e.g. shortenings, cooking oils characterised by the production or working-up
- A23D9/04—Working-up
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Noodles (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention discloses a production process flow of snail rice noodle chili oil, which can automatically feed oil, heat the oil, explode the fragrant scallion, ginger and garlic, put chili powder into a pot, boil, soak, stir, separate and store oil and residue, and automatically feed the chili oil into a packaging workshop. Compared with the prior art, the production process flow of the spiral shell chili oil has the advantages that the feeding amount can be accurately controlled, the temperature and the time of each link can be accurately controlled, the oil-residue separation can be continuously carried out, the process is stable, different control programs can be compiled according to different products, the efficiency is high, the accurate control is realized, and the human errors and the labor intensity are reduced.
Description
Technical Field
The invention relates to the technical field of snail chili oil production, in particular to a production process flow of snail chili oil.
Background
The chili oil is used as a main raw material of special local Liuzhou snail powder, and the existing production level comprises the processes of manual boiling, manual batching, manual conveying, manual stirring, equipment filling and the like. The existing chili oil production equipment is more in manual use and low in efficiency, and meanwhile, the stability of the product process cannot be guaranteed.
Disclosure of Invention
The invention aims to solve the technical problem of overcoming the technical defects and provides a production process flow of the chili oil of the snail rice noodles.
In order to solve the technical problems, the technical scheme provided by the invention is as follows: a production process flow of chili oil of snail rice noodles comprises the following specific steps:
s1: pumping the oil in the oil storage tank to the boiling tank through an oil pump, and monitoring the flow rate by adopting a flowmeter;
s2: when the oil inlet amount of the decocting tank in the step S1 reaches a set amount, automatically stopping pumping oil, and starting a steam and gas simultaneous heating device to heat the oil in the decocting tank;
s3: when the steam and the fuel gas in the step S2 are heated to the set temperature, the heating is automatically stopped, the steam heating is stopped, and the fuel gas is reserved for heating the oil in the decocting tank;
s4: stopping heating when the oil temperature in the step S3 reaches the set temperature, and pumping the heated oil into a feeding pot;
s5: adding the scallion, ginger and garlic and the spices into the feeding pot in the step S4, stirring uniformly, pumping the mixture into a boiling pot together with the scallion, ginger and garlic and the like, and then continuing to slowly raise the temperature;
s6: when the oil temperature in the step S5 reaches the set temperature, pumping the oil into a feeding pot, adding chilli powder, uniformly stirring, pumping back into the decocting pot, and continuously and automatically heating;
s7: when the oil temperature of the stewing pot in the step S6 reaches the temperature, automatically pumping the oil to the soaking tank;
s8: the soaking tank in the step S7 rotates at regular time to avoid the cayenne powder from forming plates, after the soaking time is finished, an operator pumps the cayenne oil into a centrifugal machine according to production requirements to perform continuous oil-residue separation, and the oil from which the cayenne residue is separated is pumped into a storage tank to be stored;
s9: when the packaging workshop sends a material demand instruction, the pump is automatically started to pump the chili oil stored in the storage tank in the step S8 to the balance tank and then to the packaging workshop for packaging.
As a modification, the temperature set in the step S3 is 90 ℃ to 95 ℃.
Compared with the prior art, the invention has the advantages that: the production process flow of the snail rice noodle chili oil can accurately control the feeding amount, accurately control the temperature and the time of each link, can continuously separate oil and residue, has stable process, can compile different control programs according to different products, and not only has high efficiency and accurate control, but also reduces human errors and labor intensity.
Detailed Description
A production process flow of chili oil of snail rice noodles comprises the following specific steps:
s1: pumping the oil in the oil storage tank to the boiling tank through an oil pump, and monitoring the flow rate by adopting a flowmeter;
s2: when the oil inlet amount of the decocting tank in the step S1 reaches a set amount, automatically stopping pumping oil, and starting a steam and gas simultaneous heating device to heat the oil in the decocting tank;
s3: when the steam and the fuel gas in the step S2 are heated to the set temperature, the heating is automatically stopped, the steam heating is stopped, and the fuel gas is reserved for heating the oil in the decocting tank;
s4: stopping heating when the oil temperature in the step S3 reaches the set temperature, and pumping the heated oil into a feeding pot;
s5: adding the scallion, ginger and garlic and the spices into the feeding pot in the step S4, stirring uniformly, pumping the mixture into a boiling pot together with the scallion, ginger and garlic and the like, and then continuing to slowly raise the temperature;
s6: when the oil temperature in the step S5 reaches the set temperature, pumping the oil into a feeding pot, adding chilli powder, uniformly stirring, pumping back into the decocting pot, and continuously and automatically heating;
s7: when the oil temperature of the stewing pot in the step S6 reaches the temperature, automatically pumping the oil to the soaking tank;
s8: the soaking tank in the step S7 rotates at regular time to avoid the cayenne powder from forming plates, after the soaking time is finished, an operator pumps the cayenne oil into a centrifugal machine according to production requirements to perform continuous oil-residue separation, and the oil from which the cayenne residue is separated is pumped into a storage tank to be stored;
s9: when the packaging workshop sends a material demand instruction, the pump is automatically started to pump the chili oil stored in the storage tank in the step S8 to the balance tank and then to the packaging workshop for packaging.
The temperature set in the step S3 is 90 ℃ to 95 ℃.
The present invention and the embodiments thereof have been described above without limitation, and it is within the scope of the present invention that those skilled in the art should be able to devise similar structural modes and embodiments without inventive changes without departing from the spirit and scope of the present invention.
Claims (2)
1. The production process flow of the chili oil of the snail rice noodles is characterized by comprising the following specific steps of:
s1: pumping the oil in the oil storage tank to the boiling tank through an oil pump, and monitoring the flow rate by adopting a flowmeter;
s2: when the oil inlet amount of the decocting tank in the step S1 reaches a set amount, automatically stopping pumping oil, and starting a steam and gas simultaneous heating device to heat the oil in the decocting tank;
s3: when the steam and the fuel gas in the step S2 are heated to the set temperature, the heating is automatically stopped, the steam heating is stopped, and the fuel gas is reserved for heating the oil in the decocting tank;
s4: stopping heating when the oil temperature in the step S3 reaches the set temperature, and pumping the heated oil into a feeding pot;
s5: adding the scallion, ginger and garlic and the spices into the feeding pot in the step S4, stirring uniformly, pumping the mixture into a boiling pot together with the scallion, ginger and garlic and the like, and then continuing to slowly raise the temperature;
s6: when the oil temperature in the step S5 reaches the set temperature, pumping the oil into a feeding pot, adding chilli powder, uniformly stirring, pumping back into the decocting pot, and continuously and automatically heating;
s7: when the oil temperature of the stewing pot in the step S6 reaches the temperature, automatically pumping the oil to the soaking tank;
s8: the soaking tank in the step S7 rotates at regular time to avoid the cayenne powder from forming plates, after the soaking time is finished, an operator pumps the cayenne oil into a centrifugal machine according to production requirements to perform continuous oil-residue separation, and the oil from which the cayenne residue is separated is pumped into a storage tank to be stored;
s9: when the packaging workshop sends a material demand instruction, the pump is automatically started to pump the chili oil stored in the storage tank in the step S8 to the balance tank and then to the packaging workshop for packaging.
2. The process flow for producing the chili oil of the spiral shell rice noodles as claimed in claim 1, is characterized in that: the temperature set in the step S3 is 90 ℃ to 95 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111111961.6A CN113796425A (en) | 2021-09-23 | 2021-09-23 | Production process flow of snail rice noodle chili oil |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111111961.6A CN113796425A (en) | 2021-09-23 | 2021-09-23 | Production process flow of snail rice noodle chili oil |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113796425A true CN113796425A (en) | 2021-12-17 |
Family
ID=78896322
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111111961.6A Pending CN113796425A (en) | 2021-09-23 | 2021-09-23 | Production process flow of snail rice noodle chili oil |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113796425A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010091710A (en) * | 2000-03-17 | 2001-10-23 | 정낙철 | a pungent taste oil and method for manufacturing the same |
| CN105076497A (en) * | 2015-07-20 | 2015-11-25 | 柳州市国祥食品有限公司 | Margarya melanioides vermicelli flavored chili oil and preparation method thereof |
| CN206284318U (en) * | 2016-09-18 | 2017-06-30 | 广东佳隆食品股份有限公司 | A kind of pretreatment of freshly-slaughtered poultry oil and metering automation device |
| CN107581274A (en) * | 2017-10-16 | 2018-01-16 | 广西螺霸王食品有限公司 | A kind of spiral shell powder chilli oil production system and its production technology |
| CN107811263A (en) * | 2016-09-14 | 2018-03-20 | 四川味道世家食品有限公司 | Capsicum chilli oil production technology |
| CN109673763A (en) * | 2019-02-27 | 2019-04-26 | 成都新润油脂有限责任公司 | A kind of chilli oil and its preparation process |
-
2021
- 2021-09-23 CN CN202111111961.6A patent/CN113796425A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20010091710A (en) * | 2000-03-17 | 2001-10-23 | 정낙철 | a pungent taste oil and method for manufacturing the same |
| CN105076497A (en) * | 2015-07-20 | 2015-11-25 | 柳州市国祥食品有限公司 | Margarya melanioides vermicelli flavored chili oil and preparation method thereof |
| CN107811263A (en) * | 2016-09-14 | 2018-03-20 | 四川味道世家食品有限公司 | Capsicum chilli oil production technology |
| CN206284318U (en) * | 2016-09-18 | 2017-06-30 | 广东佳隆食品股份有限公司 | A kind of pretreatment of freshly-slaughtered poultry oil and metering automation device |
| CN107581274A (en) * | 2017-10-16 | 2018-01-16 | 广西螺霸王食品有限公司 | A kind of spiral shell powder chilli oil production system and its production technology |
| CN109673763A (en) * | 2019-02-27 | 2019-04-26 | 成都新润油脂有限责任公司 | A kind of chilli oil and its preparation process |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20211217 |