CN114831157A - Processing method of buckwheat wrapper - Google Patents
Processing method of buckwheat wrapper Download PDFInfo
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- CN114831157A CN114831157A CN202210259995.8A CN202210259995A CN114831157A CN 114831157 A CN114831157 A CN 114831157A CN 202210259995 A CN202210259995 A CN 202210259995A CN 114831157 A CN114831157 A CN 114831157A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B3/00—Parts or accessories of ovens
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B5/00—Baking apparatus for special goods; Other baking apparatus
- A21B5/02—Apparatus for baking hollow articles, waffles, pastry, biscuits, or the like
- A21B5/03—Apparatus for baking hollow articles, waffles, pastry, biscuits, or the like for baking pancakes
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The scheme discloses a processing method of buckwheat wrappers in the field of buckwheat food processing, which comprises the following steps: the method comprises the following steps: preparing 50-70 parts of buckwheat flour, 10-30 parts of corn flour, 10-15 parts of potato raw powder, 4-8 parts of egg white, 1.2-1.8 parts of edible iodized salt and 0.15-0.18 part of edible sodium carbonate according to parts by weight; step two: mixing the raw materials, putting the mixture into a basin, adhering the raw materials on the inner wall of the basin body, adding water accounting for 3-7% of the total amount of the raw materials, stirring, adding the water for 7-9 times respectively to form dough, and standing the dough for 8-18 minutes; step three: continuously adding water into the dough in multiple times to dissolve the dough into batter, stirring the batter clockwise for 8-17 minutes, finally adding water into the batter to enable the batter to have fluidity, and standing the fluidity batter for 23-35 minutes to obtain the batter to be processed; step four: baking with a baking device to obtain dough sheet. The method in the scheme can improve the stiffness of the wrapper.
Description
Technical Field
The invention relates to the field of buckwheat food processing, in particular to a processing method of buckwheat wrappers.
Background
Health and low fat are strong demands of consumers for food, and especially for light people in the later 90 years, low-calorie instant foods such as buckwheat noodles and konjac flour become new pets for consumers. The buckwheat noodles and the konjac noodles are basically consistent in consumer groups, mainly young women of 18-30 years old, most of the careers are company employees and students, the main characteristics of the group are that the consumers want to be delicious and pay more attention to the calories of foods, and the consumers love beauty is the commonness of the consumers.
The nutritional ingredients of buckwheat are mainly rich proteins. Recent studies have shown that: frequent eating of buckwheat does not easily cause obesity, because buckwheat contains plant proteins with high nutritive value and good balance, and the proteins are not easily converted into fat in vivo, so that obesity is not easily caused. In addition, the dietary fiber contained in the buckwheat is eight times as much as that of the main food of flour and rice, has good function of preventing constipation, and is beneficial to preventing colorectal cancer and obesity after being eaten frequently. In 1987, through the cooperative research of eight units such as Beijing food science institute, Zhongri friendly hospital and the like, the buckwheat contains very rich mineral substances and eighteen amino acids, wherein crude protein, chlorophyll, rutin, selenium, zinc, magnesium, chromium, bioflavonoids, multiple vitamins and the like have extremely high nutrient contents, and the protein content of the buckwheat is 11.9 percent and is higher than that of rice; contains 2.4% of fat, higher than that of wheat and rice; contains about 70% carbohydrate, higher than that of wheat; meanwhile, the buckwheat flour also contains 12.3 percent of cellulose, 70-85 percent of starch, 6.3 percent of saccharide, mineral elements such as iron, phosphorus, calcium and the like, citric acid and malic acid, about 0.41 mg of vitamin B1 and about 0.16 mg of vitamin B2 per 100 g of buckwheat flour, which are all superior to rice and contain dihydroxy cis-cinnamic acid cosmetic ingredients. Is a natural green health food integrating nutrition, health care and medical treatment, and has special treatment on diabetes, cardiovascular and cerebrovascular diseases and other diseases.
The wrapper evolved from the cold panned dough of the Tang Dynasty. Has the characteristics of strong and soft taste, cool and fragrant taste, sour and hot taste and suitability for four seasons, and is one of foods with national flavor in northwest. The flour wrapper has the advantages of fine material selection, rigorous process and exquisite seasoning, is famous for white, thin, light, soft, rib and fragrant, and is cool and delicious.
Whether the buckwheat wrappers have strength is an important factor for evaluating the mouthfeel of the buckwheat wrappers, however, the existing buckwheat wrappers are usually made into paste by adding salt into flour and then mixing sufficient water into the flour, and the wrappers made from the paste are easy to harden, so that the wrappers are lack of strength.
Disclosure of Invention
The invention aims to provide a processing method of buckwheat wrappers, and aims to solve the problem that the buckwheat wrappers are lack of strength due to the fact that the existing buckwheat wrappers are easy to harden.
The processing method of the buckwheat wrapper comprises the following steps:
the method comprises the following steps: preparing 50-70 parts of buckwheat flour, 10-30 parts of corn flour, 10-15 parts of potato raw powder, 4-8 parts of egg white, 1.2-1.8 parts of edible iodized salt and 0.15-0.18 part of edible sodium carbonate according to parts by weight;
step two: mixing the raw materials, putting the mixture into a basin, adhering the raw materials on the inner wall of the basin body, adding water accounting for 3-7% of the total amount of the raw materials, stirring, adding the water for 7-9 times respectively to form dough, and standing the dough for 8-18 minutes;
step three: continuously adding water into the dough in multiple times to dissolve the dough into batter, stirring the batter clockwise for 8-17 minutes, finally adding water into the batter to enable the batter to have fluidity, and standing the fluidity batter for 23-35 minutes to obtain the batter to be processed;
step four: baking with a baking device to obtain dough sheet.
The beneficial effect of this scheme: the toughness of the flour is increased by the edible iodized salt, the raw materials are adhered to the inner wall of the basin body, and can be fully contacted with the raw materials when water is added, a small amount of water is respectively added for multiple times, so that the raw materials are slowly and fully stirred, the toughness of the flour is increased, the dough is enabled to stand for proofing, the toughness is increased, the dough is fully proofed after standing for 8-18 minutes, the water is continuously added for multiple times to the dough in a small amount, so that the dough is dissolved into batter, and the toughness of the wrapper can be improved by clockwise continuous stirring.
Further, the pancake baking device in the fourth step comprises an adjusting mechanism and a pancake baking tray with a heating function, wherein the adjusting mechanism comprises a slide bar and two cams, a slide cylinder is sleeved on the slide bar, a limiting cylinder is sleeved and fixedly connected outside the slide cylinder, a gap is reserved between the limiting cylinder and the slide cylinder, two symmetrical connecting rods are fixedly connected to the outer wall of the limiting cylinder, rotating balls are arranged at the other ends of the connecting rods, circular grooves for mounting the rotating balls are formed in the two cams, the rotating balls are rotatably connected in the circular grooves, and one of the cams is connected with a motor for driving the cam to rotate; the top of spacing section of thick bamboo is equipped with the feed inlet, and the bottom of spacing section of thick bamboo is equipped with the discharge gate, the discharge gate intercommunication has a feed cylinder, the side and the pancake dish fixed connection of feed cylinder. To wait to process the paste and pour into from the feed inlet, open the motor, because be equipped with the clearance between slide cartridge and the spacing section of thick bamboo, consequently, the feed cartridge flows to the discharge gate from the clearance, flow out from the play feed cartridge again, enter into on the pancake dish, and simultaneously, the motor drives the cam and rotates, the cam rotates and drives the recess and rotate, the commentaries on classics pearl in the recess drives the connecting rod slope and rotates, because connecting rod and spacing section of thick bamboo fixed connection, and set up the both sides at spacing section of thick bamboo, consequently can drive spacing section of thick bamboo and slide on the slide bar along with the rotation of connecting rod, and deflect, and the deflection of spacing section of thick bamboo is through the play feed cartridge transmission, drive the pancake dish and deflect, slide, pancake dish heating simultaneously, just can iron out more even face skin, the face skin is more even just reduced the face skin part is too hard, the soft problem of part, make the whole strength of face skin say evenly.
Further, the feed inlet is provided with a funnel. The funnel is arranged to prevent the paste to be processed from spilling.
Further, a discharge port is arranged at the bottom of the discharge barrel, a gap is formed between the discharge port and the pancake tray, and the discharge port and the pancake tray are located on the same vertical surface. Avoid the paste to be processed from spilling.
Furthermore, the end parts of the limiting cylinder and the sliding cylinder are connected in a sealing mode. The limiting cylinder is fixed with the sliding cylinder through sealing connection.
Drawings
FIG. 1 is a schematic view of an adjusting mechanism of the pancake baking apparatus according to the present invention;
FIG. 2 is a connection diagram of a limiting cylinder and a pancake tray;
fig. 3 is a cross-sectional view of a spacing cylinder.
Detailed Description
The present invention will be described in further detail below by way of specific embodiments:
reference numerals in the drawings of the specification include: the device comprises a cam 1, a motor 2, a rotating bead 3, a connecting rod 4, a sliding rod 5, a limiting cylinder 6, a funnel 7, a discharging cylinder 8, a fixing rod 9, a pancake tray 10 and a sliding cylinder 11.
Example 1:
a processing method of buckwheat wrappers comprises the following specific operation steps: the method comprises the following steps: preparing the following raw materials, by weight, 50 parts of buckwheat flour, 10 parts of corn flour, 10 parts of potato raw flour, 4 parts of egg white, 1.2 parts of edible iodized salt and 0.15 part of edible sodium carbonate;
step two: mixing the raw materials, putting into a basin, adhering the raw materials on the inner wall of the basin body, adding water accounting for 3% of the total amount of the raw materials, stirring, adding for 7 times respectively to form dough, and standing for 8 minutes;
step three: continuously adding water into the dough for several times to dissolve the dough into batter, stirring the batter clockwise for 8 minutes, finally adding water into the batter to enable the batter to have fluidity, and standing the fluidity batter for 23 minutes to obtain the batter to be processed;
step four: the pancake baking device is used for baking pancake, as shown in fig. 1, fig. 2 and fig. 3, the pancake baking device comprises an adjusting mechanism and a pancake baking tray 10 with a heating function, the adjusting mechanism comprises a slide rod 5 and two cams 1, a slide cylinder 11 is sleeved on the slide rod 5, a limiting cylinder 6 is sleeved outside and fixedly connected with the slide cylinder 11, a gap is reserved between the limiting cylinder 6 and the slide cylinder 11, the gap between the limiting cylinder 6 and the end part of the slide cylinder 11 is hermetically connected, the gap is reserved, two symmetrical connecting rods 4 are fixedly connected to the outer wall of the limiting cylinder 6, rotating beads 3 are arranged at the other end of each connecting rod 4, circular grooves for mounting the rotating beads 3 are formed in the two cams 1, the rotating beads 3 are rotatably connected in the circular grooves, and one cam 1 is connected with a motor 2 for driving the rotating beads to rotate; the top of spacing section of thick bamboo 6 is equipped with the feed inlet, and the feed inlet is equipped with funnel 7, and the bottom of spacing section of thick bamboo 6 is equipped with the discharge gate, and the discharge gate intercommunication has a feed cylinder 8, and the bottom of a feed cylinder 8 is equipped with the discharge gate, goes out the side of feed cylinder 8 and passes through dead lever 9 and pancake dish 10 fixed connection, is equipped with the clearance between discharge gate and the pancake dish 10, and the discharge gate is located same vertical face with pancake dish 10. The slide bar 5 is fixed on a wall body or a support plate, the pancake tray 10 is suspended, the batter to be processed is poured into the baking pan from the hopper 7 and passes through the feeding hole, the motor 2 is started, because a gap is arranged between the sliding barrel 11 and the limiting barrel 6, the feeding barrel flows to the discharge port from the gap and then flows out from the discharge barrel 8 to enter the pancake tray 10, meanwhile, the motor 2 drives the cam 1 to rotate, the cam 1 rotates to drive the groove to rotate, the rotating bead 3 in the groove drives the connecting rod 4 to rotate obliquely, because the connecting rod 4 is fixedly connected with the limiting cylinder 6 and is arranged at the two sides of the limiting cylinder 6, the limiting cylinder 6 can be driven to slide on the sliding rod 5 and deflect along with the rotation of the connecting rod 4, the deflection of the limiting cylinder 6 is transmitted by the discharging cylinder 8 to drive the pancake pan 10 to deflect and slide, since the pancake pan 10 can be heated by itself, a uniform wrapper can be obtained in the sliding and deflecting process.
Example 2:
the method comprises the following steps: preparing the following raw materials, by weight, 60 parts of buckwheat flour, 20 parts of corn flour, 13 parts of potato raw powder, 6 parts of egg white, 1.5 parts of edible iodized salt and 0.16 part of edible sodium carbonate;
step two: mixing the raw materials, putting the mixture into a basin, coating the raw materials on the inner wall of the basin body, adding water accounting for 5 percent of the total amount of the raw materials, stirring, adding the water for 8 times respectively to form dough, and standing the dough for 13 minutes;
step three: continuously adding water into the dough for several times to dissolve the dough into batter, stirring the batter for 13 minutes clockwise, finally adding water into the batter to enable the batter to have fluidity, and standing the fluidity batter for 29 minutes to obtain the batter to be processed;
step four: the pancake baking device is used for baking pancake, as shown in fig. 1, fig. 2 and fig. 3, the pancake baking device comprises an adjusting mechanism and a pancake baking tray 10 with a heating function, the adjusting mechanism comprises a slide rod 5 and two cams 1, a slide cylinder 11 is sleeved on the slide rod 5, a limiting cylinder 6 is sleeved outside and fixedly connected with the slide cylinder 11, a gap is reserved between the limiting cylinder 6 and the slide cylinder 11, the gap between the limiting cylinder 6 and the end part of the slide cylinder 11 is hermetically connected, the gap is reserved, two symmetrical connecting rods 4 are fixedly connected to the outer wall of the limiting cylinder 6, rotating beads 3 are arranged at the other end of each connecting rod 4, circular grooves for mounting the rotating beads 3 are formed in the two cams 1, the rotating beads 3 are rotatably connected in the circular grooves, and one cam 1 is connected with a motor 2 for driving the rotating beads to rotate; the top of spacing section of thick bamboo 6 is equipped with the feed inlet, and the feed inlet is equipped with funnel 7, and the bottom of spacing section of thick bamboo 6 is equipped with the discharge gate, and the discharge gate intercommunication has a feed cylinder 8, and the bottom of a feed cylinder 8 is equipped with the discharge gate, goes out the side of feed cylinder 8 and passes through dead lever 9 and pancake dish 10 fixed connection, is equipped with the clearance between discharge gate and the pancake dish 10, and the discharge gate is located same vertical face with pancake dish 10. To wait to process the paste and advance to pour into from funnel 7, through the feed inlet, open motor 2, because be equipped with the clearance between smooth section of thick bamboo 11 and the spacing section of thick bamboo 6, consequently, the feed cylinder flows to the discharge gate from the clearance, flow out from play feed cylinder 8 again, enter into on the pancake dish 10, and simultaneously, motor 2 drives cam 1 and rotates, cam 1 rotates and drives the recess and rotates, commentaries on classics pearl 3 in the recess drives connecting rod 4 slope rotation, because connecting rod 4 and spacing section of thick bamboo 6 fixed connection, and set up the both sides at spacing section of thick bamboo 6, consequently, can drive spacing section of thick bamboo 6 and slide on slide bar 5 along with the rotation of connecting rod 4, and deflect, and the deflection of spacing section of thick bamboo 6 is through a feed cylinder 8 transmission, drive pancake dish 10 and deflect, slide, because pancake dish 10 can heat by oneself, in the in-process that slides, just can obtain even face skin.
Example 3:
a processing method of buckwheat wrappers comprises the following specific operation steps: the method comprises the following steps: preparing the following raw materials, by weight, 70 parts of buckwheat flour, 30 parts of corn flour, 15 parts of potato raw powder, 8 parts of egg white, 1.8 parts of edible iodized salt and 0.18 part of edible sodium carbonate;
step two: mixing the raw materials, putting into a basin, adhering the raw materials on the inner wall of the basin body, adding water accounting for 7% of the total amount of the raw materials, stirring, adding for 9 times respectively to form dough, and standing the dough for 18 minutes;
step three: continuously adding water into the dough for several times to dissolve the dough into batter, stirring the batter clockwise for 17 minutes, finally adding water into the batter to enable the batter to have fluidity, and standing the fluidity batter for 35 minutes to obtain the batter to be processed;
step four: the pancake baking device is used for baking pancake, as shown in fig. 1, fig. 2 and fig. 3, the pancake baking device comprises an adjusting mechanism and a pancake baking tray 10 with a heating function, the adjusting mechanism comprises a slide rod 5 and two cams 1, a slide cylinder 11 is sleeved on the slide rod 5, a limiting cylinder 6 is sleeved outside and fixedly connected with the slide cylinder 11, a gap is reserved between the limiting cylinder 6 and the slide cylinder 11, the gap between the limiting cylinder 6 and the end part of the slide cylinder 11 is hermetically connected, the gap is reserved, two symmetrical connecting rods 4 are fixedly connected to the outer wall of the limiting cylinder 6, rotating beads 3 are arranged at the other end of each connecting rod 4, circular grooves for mounting the rotating beads 3 are formed in the two cams 1, the rotating beads 3 are rotatably connected in the circular grooves, and one cam 1 is connected with a motor 2 for driving the rotating beads to rotate; the top of spacing section of thick bamboo 6 is equipped with the feed inlet, and the feed inlet is equipped with funnel 7, and the bottom of spacing section of thick bamboo 6 is equipped with the discharge gate, and the discharge gate intercommunication has a feed cylinder 8, and the bottom of a feed cylinder 8 is equipped with the discharge gate, goes out the side of feed cylinder 8 and passes through dead lever 9 and pancake dish 10 fixed connection, is equipped with the clearance between discharge gate and the pancake dish 10, and the discharge gate is located same vertical face with pancake dish 10. To wait to process the paste and advance to pour into from funnel 7, through the feed inlet, open motor 2, because be equipped with the clearance between smooth section of thick bamboo 11 and the spacing section of thick bamboo 6, consequently, the feed cylinder flows to the discharge gate from the clearance, flow out from play feed cylinder 8 again, enter into on the pancake dish 10, and simultaneously, motor 2 drives cam 1 and rotates, cam 1 rotates and drives the recess and rotates, commentaries on classics pearl 3 in the recess drives connecting rod 4 slope rotation, because connecting rod 4 and spacing section of thick bamboo 6 fixed connection, and set up the both sides at spacing section of thick bamboo 6, consequently, can drive spacing section of thick bamboo 6 and slide on slide bar 5 along with the rotation of connecting rod 4, and deflect, and the deflection of spacing section of thick bamboo 6 is through a feed cylinder 8 transmission, drive pancake dish 10 and deflect, slide, because pancake dish 10 can heat by oneself, in the in-process that slides, just can obtain even face skin.
And (4) conclusion: the edible iodized salt increases the toughness of the flour, the raw material is adhered to the inner wall of the pot body, the raw material can be fully contacted with the raw material when water is added, a small amount of water is added for multiple times respectively, the raw material is slowly and fully stirred, so that the toughness of the flour is increased, the dough is kept standing for proofing, the toughness is increased, the dough is kept standing for 8-18 minutes and then fully proofed, the water is continuously added for multiple times to the dough in a small amount, so that the dough is dissolved into batter, the dough is stirred clockwise continuously, the toughness and toughness of the wrapper can be improved, meanwhile, the pancake baking device is used for baking, more uniform pancakes can be obtained, the condition that the wrapper is not uniform in taste when in use is avoided, and the wrapper is partially stiffer and partially softer due to the non-uniform wrapper.
The foregoing is merely an example of the present invention and common general knowledge of known specific structures and features of the embodiments is not described herein in any greater detail. It should be noted that, for those skilled in the art, without departing from the structure of the present invention, several changes and modifications can be made, which should also be regarded as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the practicability of the patent. The scope of the claims of the present application shall be determined by the contents of the claims, and the description of the embodiments and the like in the specification shall be used to explain the contents of the claims.
Claims (5)
1. A processing method of buckwheat wrappers is characterized by comprising the following steps: the method comprises the following steps: the method comprises the following steps: preparing 50-70 parts of buckwheat flour, 10-30 parts of corn flour, 10-15 parts of potato raw powder, 4-8 parts of egg white, 1.2-1.8 parts of edible iodized salt and 0.15-0.18 part of edible sodium carbonate according to parts by weight; step two: mixing the raw materials, putting the mixture into a basin, adhering the raw materials on the inner wall of the basin body, adding water accounting for 3-7% of the total amount of the raw materials, stirring, adding the water for 7-9 times respectively to form dough, and standing the dough for 8-18 minutes; step three: continuously adding water into the dough in multiple times to dissolve the dough into batter, stirring the batter clockwise for 8-17 minutes, finally adding water into the batter to enable the batter to have fluidity, and standing the fluidity batter for 23-35 minutes to obtain the batter to be processed; step four: baking with a baking device to obtain dough sheet.
2. The processing method of buckwheat hulls according to claim 1, characterized in that: the pancake baking device in the fourth step comprises an adjusting mechanism and a pancake baking tray with a heating function, wherein the adjusting mechanism comprises a sliding rod and two cams, a sliding cylinder is sleeved on the sliding rod, a limiting cylinder is sleeved and fixedly connected outside the sliding cylinder, a gap is reserved between the limiting cylinder and the sliding cylinder, two symmetrical connecting rods are fixedly connected to the outer wall of the limiting cylinder, rotating balls are arranged at the other end of each connecting rod, circular grooves for mounting the rotating balls are formed in the two cams, the rotating balls are rotatably connected in the circular grooves, and one of the cams is connected with a motor for driving the rotating cam to rotate; the top of spacing section of thick bamboo is equipped with the feed inlet, and the bottom of spacing section of thick bamboo is equipped with the discharge gate, the discharge gate intercommunication has a feed cylinder, the side and the pancake dish fixed connection of feed cylinder.
3. The processing method of buckwheat hulls according to claim 2, characterized in that: the feed inlet is provided with a funnel.
4. The processing method of buckwheat hulls according to claim 3, characterized in that: the bottom of the discharge barrel is provided with a discharge port, a gap is arranged between the discharge port and the pancake tray, and the discharge port and the pancake tray are located on the same vertical surface.
5. The processing method of buckwheat hulls according to claim 4, wherein: the limiting cylinder is connected with the end part of the sliding cylinder in a sealing way.
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| CN202210259995.8A CN114831157A (en) | 2022-03-16 | 2022-03-16 | Processing method of buckwheat wrapper |
| CN202311803260.8A CN117652536A (en) | 2022-03-16 | 2022-03-16 | Buckwheat flour skin processing device and application method thereof |
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| CN202210259995.8A CN114831157A (en) | 2022-03-16 | 2022-03-16 | Processing method of buckwheat wrapper |
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| CN113396944A (en) * | 2021-06-29 | 2021-09-17 | 南京工业职业技术大学 | Semi-automatic pancake making machine |
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2022
- 2022-03-16 CN CN202311803260.8A patent/CN117652536A/en active Pending
- 2022-03-16 CN CN202210259995.8A patent/CN114831157A/en active Pending
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|---|---|---|---|---|
| CN105231259A (en) * | 2015-08-28 | 2016-01-13 | 李锋周 | Steamed buckwheat cold noodles and making method thereof |
| CN107197893A (en) * | 2016-03-17 | 2017-09-26 | 陈冬武 | A kind of pancake-baking machine |
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