CN203563645U - Noodle making equipment - Google Patents
Noodle making equipment Download PDFInfo
- Publication number
- CN203563645U CN203563645U CN201320653409.4U CN201320653409U CN203563645U CN 203563645 U CN203563645 U CN 203563645U CN 201320653409 U CN201320653409 U CN 201320653409U CN 203563645 U CN203563645 U CN 203563645U
- Authority
- CN
- China
- Prior art keywords
- face
- steaming
- steam
- guipure
- noodle
- 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.)
- Expired - Lifetime
Links
- 235000012149 noodles Nutrition 0.000 title abstract description 25
- 239000007788 liquid Substances 0.000 claims abstract description 17
- 210000005056 cell body Anatomy 0.000 claims description 11
- 238000010025 steaming Methods 0.000 abstract description 47
- 238000000034 method Methods 0.000 abstract description 22
- 230000008569 process Effects 0.000 abstract description 16
- 238000010411 cooking Methods 0.000 abstract description 14
- 235000008446 instant noodles Nutrition 0.000 abstract description 3
- 238000009835 boiling Methods 0.000 description 13
- 235000013305 food Nutrition 0.000 description 8
- 238000012545 processing Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 238000011161 development Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000003908 quality control method Methods 0.000 description 3
- 230000008859 change Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000007634 remodeling Methods 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
Images
Abstract
The utility model provides noodle making equipment. The noodle making equipment is a steam cooker comprising a steam box and a cooking tank. The novel noodle making equipment is additionally provided with the cooking tank, so that not only can the noodle making process comprising the steps of noodle steaming and noodle cooking be realized, but also the noodle making equipment can be same as a common noodle steaming process for only steaming noodles and is different from the common noodle steaming process on the one aspect that liquid in the cooking tank is needed to be discharged to enable steam in the steam box to conveniently enter the cooking tank to heat noodles in the cooking tank when the common noodle steaming process is used; instant noodles made by using the equipment are unique in taste so as to be popular to broad consumers.
Description
Technical field
The utility model belongs to food processing machinery technical field, specifically, relates to a kind of face equipment processed.
Background technology
Quality control of fried instant food, since eighties of last century emerges the fifties, with its characteristic easily and efficiently, has obtained fast development, and has formed a huge industrial chain.But, along with improving constantly of people's living standard, with deepening continuously to quality control of fried instant food understanding, and the demand to healthy, safe food, it is saturated that quality control of fried instant food has not only been tending towards, and people have no longer been satisfied with the convenient and swift of fried food but nutrition is unbalanced, also recognize product due to fried make product oil-containing becoming sour, the oxidizable defect such as rotten, stale, in the urgent need to product, to nutrition future development efficiently, accelerated instant food to diversification future development.
Current surface making process is only steaming face technique, i.e. noodles after compressing tablet chopping enter machine for steaming and utilize steam direct heating to steam face, generally steam the face time at 120～180 seconds.In order to improve the gelatinization degree of noodles itself, the length that manufacturer has to lengthen machine for steaming extends the steaming face time, so not only increased the consumption of steam, but also increased the investment of factory building and equipment, and owing to just utilizing steam directly to steam face, cannot increase the moisture of noodles inside, the sensory of noodles steaming can be hardened, the effect that there is no due soft, the bullet of noodles, muscle, is difficult to meet the edible demand that modern consumer is more and more higher.
Utility model content
The utility model provides a kind of face equipment processed, and object is to provide a kind of brand-new face equipment processed, makes the instant noodles mouthfeel uniqueness of making, and favored by consumer.
For solving the problems of the technologies described above, the utility model is achieved by the following technical solutions:
A kind of face equipment processed, described face equipment processed is precooker, described precooker comprises steam box and boils groove.
As mentioned above face equipment processed, described in boil groove and comprise cell body, in cell body, be provided with guipure and adjusting device thereof, inlet pipeline, steam pipework, liquid level is adjusted assembly, the top of cell body is provided with heat-preserving cover plate.
Face equipment processed as mentioned above, the both sides of described heat-preserving cover plate connect lowering or hoisting gear, and described heat-preserving cover plate opens or closes by this lowering or hoisting gear.
Face equipment processed as mentioned above, described liquid level is adjusted assembly and is adopted U-shaped liquid level adjusting device.
Face equipment processed as mentioned above, described guipure adjusting device refers to that the fixed mount of guipure both sides is strip, adjusts the angular dimension of guipure by guipure being fixed on to the diverse location of capable of regulating strip fixed mount.
The utility model face equipment processed by steam box, boil groove and form, steam box plays the effect of steaming face, described steam box is identical with the steaming box structure of existing face equipment processed, repeats no more.Boil groove and change decatize into poach, make noodles reach unique mouthfeel.
During concrete face processed, by inlet pipeline, toward injected water in cell body, then by steam pipework, water is heated, net belt supporting face piece and is arranged in cell body and boils face.
Adopt the surface making process of above-mentioned face equipment processed to comprise that successively at least one section is steamed face step and at least one section and boil face step, described steaming face step and boil face step and hocket.
As mentioned above surface making process, specifically adopts three steamings three to boil, three steam and two boil, two steam and two boil, two steam and one boil, one steam a boiling face processing step, and every section is steamed the face step time is 30～45 seconds, and every section is boiled the face step time is 5～20 seconds.
According to the product of producing different product phases, described surface making process is specially: the multiple different surface making process such as three steamings three are boiled, three steamings two are boiled, two steamings two are boiled, two steamings one are boiled, a steaming one is boiled, every section is steamed the face time is 30～45 seconds, every section of cooking time is 5～20 seconds, and steaming face time, cooking time can be adjusted according to the product of different product phases.
Described three steam three boils the steaming face of referring to-boil face-steaming face-boil face-steaming face-boil face;
Described three steam two boils the steaming face of referring to-boil face-steaming face-boil face-steaming face;
Described two steam two boils the steaming face of referring to-boil face-steaming face-boil face;
Described two steam one boils the steaming face of referring to-boil face-steaming face;
Described one steams one boils the steaming face of referring to-boil face.
This novel face equipment processed not only can be realized steaming face, boil the surface making process of face, simultaneously can be as common steaming face technique carry out steaming face, just when using common steaming face technique to steam face, the liquid that boils groove inside to be bled off, so that the steam of steam box inside enters and boils groove noodles are carried out to Steam Heating.
The utility model surface making process, makes original simple steaming face technique become steaming face, boils the surface making process of face, makes surface making process walk a new step.Due to the instant noodles mouthfeel uniqueness that adopts this equipment to make, so be deeply subject to consumer's favor.
Compared with prior art, advantage of the present utility model and good effect are:
1, improved the gelatinization degree of noodles, original noodles itself soft, bullet, muscle, sliding characteristic have fully been obtained representing.
2, owing to boiling the technique of face, increase the moisture of noodles itself, the oil content of the face piece after fried is reduced greatly, not only reduced production cost, also improved the quality of face piece, met the requirement of modern society people to healthy food.
3, owing to boiling the application of face technique, greatly shorten the length of equipment, and then shortened the steaming face time.When greatly improving face piece quality, also greatly reduce the investment of steam consumption quantity, equipment and workshop building, met the requirement that national energy-saving reduces discharging.
Accompanying drawing explanation
Fig. 1 is that the utility model two steams the structural representation that boils the face equipment specific embodiment processed that surface making process adopts.
The specific embodiment
Below in conjunction with the drawings and specific embodiments, the utility model is described in further detail.
Shown in figure 1, a kind of steaming-boil-steam the face equipment processed of surface making process, comprises steaming face, boils face and steams the processing step of face, and wherein to steam the face time be 35 seconds to first paragraph, and the time of boiling face is 15 seconds.
According to the product of producing different product phases, the multiple different processing steps such as surface making process can also select three steamings three to boil, three steamings two are boiled, two steamings two are boiled, a steaming one is boiled, steaming face time, cooking time can be adjusted according to the product of different product phases, every steaming face period was selected within the scope of 30～45 seconds, and every section of cooking time was selected within the scope of 5～20 seconds.
Shown in Fig. 1, face equipment processed is precooker, and this precooker comprises steam box 1 and boils groove 2.Steam box 1 plays the effect of steaming face, boils groove 2 and changes decatize into poach, makes noodles reach unique mouthfeel.Steam box 1 is identical with the steaming box structure of existing face equipment processed, repeats no more.
Boil groove 2 and comprise cell body 21, in cell body 21, be provided with guipure 22, guipure adjusting device 23, inlet pipeline 24, steam pipework 25, liquid level is adjusted assembly 26, the top of cell body 21 is provided with heat-preserving cover plate 27, heat-preserving cover plate 27 can adopt manual unlocking and close, liquid level is adjusted assembly 26 and is adopted U-shaped liquid level adjusting device, guipure adjusting device 23 refers to that the fixed mount of guipure 22 both sides is strip, adjusts the angular dimension of guipure 22 by guipure being fixed on to the diverse location of strip fixed mount, and guipure is used for holding face piece.
In order to be easy to open heat-preserving cover plate 27, to enhance productivity, the both sides of heat-preserving cover plate 27 connect lowering or hoisting gear 28, and heat-preserving cover plate 27 opens or closes by this lowering or hoisting gear 28.
Heat-preserving cover plate 27 is mainly that while guaranteeing to boil groove 2 and boil face, temperature remains unchanged, and prevents too fast heat radiation; Simultaneously heat-preserving cover plate 27 is used in conjunction with lowering or hoisting gear 28, and the cleaning that makes to boil groove 2 is convenient laborsaving.Lowering or hoisting gear 28 uses our company to have the structure in patent (patent No. 201020192096.3, a kind of steam box of boiling machine for processing food) simultaneously, makes this equipment have more practicality, economy.
Inlet pipeline is mainly the water that provides the face of boiling to use for boiling groove, water will be heated to uniform temperature owing to boiling face to cause moisture to be lost to some extent, therefore inlet pipeline plays the function of replenish lost moisture simultaneously.
Steam pipework 25 is mainly that the liquid for boiling groove 2 inside heats and guarantees that the fluid temperature that boils groove 2 inside keeps stable.The size of the steam flow by steam regulation pipeline 25 is controlled the temperature of boiling groove 2 internal liquids, and then controls the temperature of boiling face, to facilitate the mouthfeel of adjustment face piece.
It is mainly to regulate to boil the height of groove 2 interior liquid levels that liquid level is adjusted assembly 26, to boil according to user's requirement control the time of face, to facilitate the mouthfeel of adjustment face piece.Liquid level height cooking time is long, and the low cooking time of liquid level is short.
Guipure adjusting device 23 is mainly the angle that regulates guipure 22, to enter the angle of boiling groove 2 according to user's requirement control noodles, the angle of simultaneously adjusting guipure 22 also has influence on the time of the face of boiling, the angle cooking time that diminishes shortens, greatly cooking time is elongated in angle change, thus the mouthfeel of the face of adjustment piece.
The above, it is only preferred embodiment of the present utility model, be not the restriction of the utility model being made to other form, any those skilled in the art may utilize the technology contents of above-mentioned announcement to be changed or be modified as the equivalent embodiment of equivalent variations.But every technical solutions of the utility model content that do not depart from, any simple modification, equivalent variations and the remodeling above embodiment done according to technical spirit of the present utility model, still belong to the protection domain of technical solutions of the utility model.
Claims (5)
1. a face equipment processed, is characterized in that: described face equipment processed is precooker, and described precooker comprises steam box and boils groove.
2. face equipment processed according to claim 1, is characterized in that: described in boil groove and comprise cell body, in cell body, be provided with guipure and adjusting device thereof, inlet pipeline, steam pipework, liquid level is adjusted assembly, the top of cell body is provided with heat-preserving cover plate.
3. face equipment processed according to claim 2, is characterized in that: the both sides of described heat-preserving cover plate connect lowering or hoisting gear, and described heat-preserving cover plate opens or closes by this lowering or hoisting gear.
4. face equipment processed according to claim 2, is characterized in that: described liquid level is adjusted assembly and adopted U-shaped liquid level adjusting device.
5. face equipment processed according to claim 2, is characterized in that: the strip fixed mount that described guipure adjusting device is guipure both sides, by guipure being fixed on to the diverse location of strip fixed mount, adjust the angular dimension of guipure.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201320653409.4U CN203563645U (en) | 2013-10-23 | 2013-10-23 | Noodle making equipment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201320653409.4U CN203563645U (en) | 2013-10-23 | 2013-10-23 | Noodle making equipment |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN203563645U true CN203563645U (en) | 2014-04-30 |
Family
ID=50531417
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201320653409.4U Expired - Lifetime CN203563645U (en) | 2013-10-23 | 2013-10-23 | Noodle making equipment |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN203563645U (en) |
-
2013
- 2013-10-23 CN CN201320653409.4U patent/CN203563645U/en not_active Expired - Lifetime
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CX01 | Expiry of patent term | ||
| CX01 | Expiry of patent term |
Granted publication date: 20140430 |