CN114403174A - Equipment and process for imitating pure hand-pulled noodles - Google Patents
Equipment and process for imitating pure hand-pulled noodles Download PDFInfo
- Publication number
- CN114403174A CN114403174A CN202210164915.0A CN202210164915A CN114403174A CN 114403174 A CN114403174 A CN 114403174A CN 202210164915 A CN202210164915 A CN 202210164915A CN 114403174 A CN114403174 A CN 114403174A
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- equipment
- transmission band
- dough
- transmission
- conveying
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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
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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
- 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
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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
- A21C9/00—Other apparatus for handling dough or dough pieces
- A21C9/08—Depositing, arranging and conveying apparatus for handling pieces, e.g. sheets of dough
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Manufacturing And Processing Devices For Dough (AREA)
Abstract
The invention discloses equipment and a process for imitating pure manual stretched noodles. Go up transmission equipment and include transmission band I, go up transmission band II and go up transmission band III, transmission equipment includes transmission band I down, transmission band II down, transmission band III down, transmission band IV down, transmission band V down and transmission band VI down, go up transmission equipment and connect gradually between the transmission equipment down. In order to solve the problem of large manpower and material resources occupied by the processes of kneading, standing, rolling, slicing, stretching, drying and the like, the noodles are formed only by multi-layer conveying and stretching, and the stretched noodles enter the drying process, so that the manufacturing process of the dough sheet is refined, and the manufacturing efficiency of the stretched noodles is improved.
Description
Technical Field
The invention relates to the technical field of catering, in particular to equipment and a process for imitating pure hand-pulled noodles.
Background
The production of the stretched noodles needs series of procedures of dough kneading, dough standing, disk surface rolling, slicing, stretching, microwave sterilization, bowl turning, drying and the like, and a large amount of manpower and material resources are consumed, so that the applicant develops an automatic sheet making machine suitable for the production of the stretched noodles, conveys the rolled noodles to the sheet making machine for automatic slicing, automatic sheet making and automatic stretching, and effectively solves the manpower and material resources occupied by multiple times of noodle pressing.
Disclosure of Invention
The invention aims to provide equipment for imitating pure manual stretched noodles, which mainly solves the problems of stretched noodles, dough kneading, dough standing, noodle surface rolling, slicing, stretching, microwave sterilization, bowl turning, drying and the like.
In order to achieve the purpose, the invention provides the following technical scheme: the automatic slicing machine comprises a workbench, transmission equipment and automatic slicing equipment, wherein the transmission equipment and the automatic slicing equipment are arranged on the workbench.
Further, the transmission equipment is including setting up the last transmission equipment in table surface top and setting up the lower transmission equipment in table surface below, automatic slicing apparatus sets up in table surface top right-hand member.
Further, go up transmission equipment including last transmission band I, go up transmission band II and go up transmission band III, it is provided with the face box to go up transmission band III top, transmission equipment includes transmission band I down, transmission band II down, transmission band III down, transmission band IV down, transmission band V down and transmission band VI down, go up transmission equipment and connect gradually between the transmission equipment down.
Further, the width of the workbench is 200mm-1200mm, and the height of the workbench is 2m-6 m.
Further, the method comprises four working procedures of sheet making, conveying, stretching, forming and drying;
firstly, manufacturing handmade flour products with different specifications and models;
secondly, folding the dough after dough kneading and dough standing for 20-40 minutes, and then pressing the dough to make dough, wherein the width of each dough sheet is 1-8cm, and the thickness of each dough sheet is 0.2-1 cm;
thirdly, conveying the cut dough sheets to a multi-layer transfer conveyor for stretching, wherein the stretching length of each layer is 5-10cm, the stretching length is designed according to the conveying speed and the temperature of the dough sheets, and the temperature of the dough sheets is controlled at 20-30 ℃;
fourthly, when the thickness of the dough sheet is drawn to be between 0.05m and 0.2m, the dough sheet is manufactured and molded, and then the dough sheet enters a drying procedure.
The invention has the beneficial effects that: the invention aims to solve the problem that a large amount of manpower and material resources are occupied by the processes of dough kneading, dough standing, disk surface rolling, slicing, stretching, microwave sterilization, bowl turning, drying and the like in the process of dough pulling, and the cut dough sheets are stretched by multi-layer transmission conveying through a workbench, wherein the stretching length and thickness are adjusted according to the speed and the temperature, and the temperature is controlled between 20 and 30 ℃. Various thickness and width imitation handmade stretched noodles required by the market can be realized by changing a slice making cutter, the stretched noodle making process is optimized, and the stretched noodle making efficiency is improved; other benefits of this patent are further illustrated in the following examples.
Drawings
FIG. 1 is a schematic view of the working process of the present invention.
The figure is as follows: 1. an upper conveying belt I; 2. an automatic slicing device; 3. an upper conveyer belt II; 4. an upper conveying belt III; 5. a face box; 6. a lower conveying belt I; 7. a lower conveying belt II; 8. a lower conveying belt III; 9. a lower conveying belt IV; 10. a lower conveying belt V; 11. and a lower conveying belt VI.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
As shown in fig. 1, the device and the process for simulating pure hand-pulled noodles in this embodiment include a workbench, a conveying device and an automatic slicing device 2, and the conveying device and the automatic slicing device 2 are disposed on the workbench. The conveying equipment comprises an upper conveying equipment arranged above the working table and a lower conveying equipment arranged below the working table, and the automatic slicing equipment 2 is arranged at the right end above the working table. Go up transmission equipment including last transmission band I1, go up transmission band II 3 and go up transmission band III 4, it is provided with face box 5 to go up transmission band III 4 top, transmission equipment includes transmission band I6 down, lower transmission band II 7, lower transmission band III 8, lower transmission band IV 9, lower transmission band V10 and lower transmission band VI 11 down, go up transmission equipment and connect gradually between the transmission equipment down. The width of the workbench is 200mm-1200mm, and the height of the workbench is 2m-6 m.
The tabletting refers to folding the disk surface after dough kneading and dough standing for 20-40 minutes, then pressing and slicing, wherein the width of each dough sheet is 1-8cm, and the thickness of each dough sheet is 0.2-1 cm. The working table is used for conveying cut dough sheets to a multi-layer transfer conveying device for stretching, wherein the stretching length of each layer is 5-10cm, the stretching length is different, and finally the cut dough sheets are pulled to strips with the thickness of 0.05m-0.2m, the conveying device is a food-grade customized material conveying belt capable of adsorbing the dough sheets, the design width of the working table is 200mm-1200mm, and the height of the working table is 2m-6 m. The stretched dough sheet is stretched by multi-layer transfer conveying, the combination speed and temperature are required to be adjusted when the dough sheet is stretched, and the temperature of the dough sheet is controlled between 20 and 30 ℃. The stretched noodle forming meets the requirements of customers through the adjustment of the data, and the machine can realize the imitation handmade stretched noodles with various thicknesses and widths required by the market through changing a slicing cutter.
In the embodiment, the method comprises four working procedures of sheet making, conveying, stretching, forming and drying; firstly, manufacturing handmade flour products with different specifications and models; secondly, folding the dough after dough kneading and dough standing for 20-40 minutes, and then pressing the dough to make dough, wherein the width of each dough sheet is 1-8cm, and the thickness of each dough sheet is 0.2-1 cm; thirdly, conveying the cut dough sheets to a multi-layer transfer conveyor for stretching, wherein the stretching length of each layer is 5-10cm, the stretching length is designed according to the conveying speed and the temperature of the dough sheets, and the temperature of the dough sheets is controlled at 20-30 ℃; fourthly, when the thickness of the dough sheet is drawn to be between 0.05m and 0.2m, the dough sheet is manufactured and molded, and then the dough sheet enters a drying procedure.
The working principle of the invention is as follows: the face piece enters into the automatic slicing equipment through last conveyer belt I1 in, once can cut into a plurality of dough sheets, along with the rotation of last conveyer belt II 3, convey on last conveyer belt II 4, in order to prevent that the automatic flour that spills of adhesive meeting in the time of face box 5, convey and descend above the conveyer belt I6, convey backward in proper order on the conveyer belt V10 down, the rotational speed of going up conveyer belt I1 to conveyer belt V10 down increases progressively with 5 rotations, 40 rotations to conveyer belt V10 down by 5 of conveyer belt I1 promptly, transmit to the terminal sabot through conveyer belt VI 11 down and wait to get into the stoving process at last.
Conveyer belt length is 400mm to 1000mm, and the transmission band is special material and makes, can stretch the face when sending to next transmission band by last conveyer belt because the difference of rotational speed, and through the drawing of multilayer transmission band, noodless just can the shaping. The time from the cutting to the drying is controlled within 20-40 minutes, the temperature of the device is controlled within 25-30 ℃ in a closed state, and the stretched noodles enter the next drying procedure.
Finally, the above embodiments are only used for illustrating the technical solutions of the present invention and not for limiting, the present invention is described in detail with reference to the preferred embodiments, and it should be understood by those skilled in the art that modifications or equivalent substitutions can be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all of them should be covered in the claims of the present invention.
Claims (5)
1. The utility model provides an equipment of imitative pure hand pulled noodles which characterized in that: the automatic slicing machine comprises a workbench, transmission equipment and automatic slicing equipment, wherein the transmission equipment and the automatic slicing equipment are arranged on the workbench.
2. The apparatus for simulating pure hand-pulled noodles according to claim 1, wherein: the conveying equipment comprises an upper conveying equipment arranged above the working table and a lower conveying equipment arranged below the working table, and the automatic slicing equipment is arranged at the right end above the working table.
3. The apparatus for simulating pure hand-pulled noodles according to claim 2, wherein: go up transmission equipment including last transmission band I, go up transmission band II and go up transmission band III, it is provided with the face box to go up transmission band III top, transmission equipment includes transmission band I down, transmission band II down, transmission band III down, transmission band IV down, transmission band V down and transmission band VI down, go up transmission equipment and connect gradually between the transmission equipment down.
4. The apparatus for simulating pure hand-pulled noodles according to claim 3, wherein: the width of the workbench is 200mm-1200mm, and the height of the workbench is 2m-6 m.
5. A process for imitating pure hand-pulled noodles is characterized in that: comprises four procedures of flaking, conveying, stretching, forming and drying;
firstly, manufacturing handmade flour products with different specifications and models;
secondly, folding the dough after dough kneading and dough standing for 20-40 minutes, and then pressing the dough to make dough, wherein the width of each dough sheet is 1-8cm, and the thickness of each dough sheet is 0.2-1 cm;
thirdly, conveying the cut dough sheets to a multi-layer transfer conveyor for stretching, wherein the stretching length of each layer is 5-10cm, the stretching length is designed according to the conveying speed and the temperature of the dough sheets, and the temperature of the dough sheets is controlled at 20-30 ℃;
fourthly, when the thickness of the dough sheet is drawn to be between 0.05m and 0.2m, the dough sheet is manufactured and molded, and then the dough sheet enters a drying procedure.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210164915.0A CN114403174A (en) | 2022-02-23 | 2022-02-23 | Equipment and process for imitating pure hand-pulled noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210164915.0A CN114403174A (en) | 2022-02-23 | 2022-02-23 | Equipment and process for imitating pure hand-pulled noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114403174A true CN114403174A (en) | 2022-04-29 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210164915.0A Pending CN114403174A (en) | 2022-02-23 | 2022-02-23 | Equipment and process for imitating pure hand-pulled noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114403174A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10108612A (en) * | 1996-10-03 | 1998-04-28 | Keiichiro Murofushi | Noodle line stretching device |
| JPH10136871A (en) * | 1996-11-13 | 1998-05-26 | Nisshin Flour Milling Co Ltd | Noodle line drawing device |
| CN204722136U (en) * | 2015-04-22 | 2015-10-28 | 兴化名沙食品有限公司 | Bread dough puts face machine automatically |
| CN204763051U (en) * | 2015-07-16 | 2015-11-18 | 河南东方面机集团有限公司 | Novel dough pulled into strips for noodle machine |
-
2022
- 2022-02-23 CN CN202210164915.0A patent/CN114403174A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10108612A (en) * | 1996-10-03 | 1998-04-28 | Keiichiro Murofushi | Noodle line stretching device |
| JPH10136871A (en) * | 1996-11-13 | 1998-05-26 | Nisshin Flour Milling Co Ltd | Noodle line drawing device |
| CN204722136U (en) * | 2015-04-22 | 2015-10-28 | 兴化名沙食品有限公司 | Bread dough puts face machine automatically |
| CN204763051U (en) * | 2015-07-16 | 2015-11-18 | 河南东方面机集团有限公司 | Novel dough pulled into strips for noodle machine |
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| PB01 | Publication | ||
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20220429 |
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| RJ01 | Rejection of invention patent application after publication |