A6 B6 211513 五、發明説明（1 ) 本發明係有初於米粉之新穎製造方法，尤指一種以純米爲主材料，使用之各種新 穎機械設備流程均％化連續大量生產方式，並縮短生產流程之純米製造米粉之 方法。 . 上述方法也可適用於純米調配填加玉米爽粉、小麥姆粉、改質劑及其他殿粉等配 料製造米粉之方法。 '一般習知傳統式製造米粉流程如下：（如囷一 1流程示意） (Α)浸洗米①今研磨②今脱水③今成「生棵脆」（5ι)。 (Β)取部份「生裸脆」炊熟④4「熟棵脆」（41)。 (C)「生棵脆」與「熟棵脆」混合⑤今揉搓⑥今整圓型⑦今油壓式擠壓製絲⑧今 蒸氣炊熟⑨；冷却⑩今揉散（1〇1)今整裝折疊（1〇2)今乾燥u(日晒或烘乾）今 成品。 上述製造米粉流程、極爲繁雜，人力能源浪費甚鉅，如研磨、脱水、造成米漿流 失，二次蒸氣蒸炊，日晒時間長，且受氣候因素及空氣冷染而影響米粉品質及衛 生，歸納一般習知傳統式製造方法之缺點説明如下： 1) 米必需經過研磨（如圖-1之②），再行脱水（如圖之③），致使米漿流 失而影響原味。 2) 部份「棵脆」必須經過一次蒸炊（如圖—1之④），造成浪費能源。 3) 經擠壓製絲（如圖-1之⑧），蒸氣炊熟（如圖之⑨），冷却（如圖_1 之⑩）’揉散(如圖-1之（101))之轉承過程甚爲費力，費工費時，無法達到 有效率之生產，造成產量無法提高。 4) 後段乾燥過程（如圖-1之⑪）因經二次蒸炊，致使含水量高，使乾燥之時間 延長，浪費頗多能源。 5) 各段機组單獨運作間’全賴以手工連貫生產製造，由於食品要求高度衛生條件 而人工手部多次接觸，再加上各機组攪拌揉搓時該米粉原料暴露於空氣中，其 衛生條件實値堪慮，宜以重視。 子又另一習知機械加工製造米粉流程如下：（如囷-②流程示意） 浸洗米①今研磨②今眞空脱水③今加入回收熟米粉混合④-> 供單螺桿押出機製絲 ⑤今切斷⑥·>沸水煮熟⑦·>沖水洗漿(81)~>浸冷水冷却⑧整理（盒)·⑨4烘乾 ⑩4成品。 本纸掁尺/又达用tRW家IS# (CNS) T 現K (210 X 21)7公泣） (請先聞^背面之注念？項再項寫本頁) 丨裝· I11_ 绖濟部中央橒準局R工消疗合作社印" 211513 A6A6 B6 211513 V. Description of the invention (1) The present invention is a novel manufacturing method that is earlier than rice noodles, especially a pure rice-based material, all kinds of novel mechanical equipment processes used are all continuous mass production methods, and the production process is shortened Of pure rice to make rice noodles. . The above method can also be applied to the method of making rice flour by mixing pure rice with corn starch powder, wheat flour, modifier and other ingredients. 'Generally, the traditional process of manufacturing rice flour is as follows: (as shown in Fig. 1) The process is as follows: (Α) Dipping rice ①Today's grinding ②Today's dehydration ③Today's "Rice crisp" (5ι). (Β) Take part of the "raw naked and crisp" and cook 4) "Cooked and crisp" (41). (C) "Sheng Ke Crispy" and "Cooked Ke Crispy" are mixed ⑤Today's kneading ⑥Today's full circle ⑦Today's hydraulic extruding silk ⑧Today's steam cooking ⑨; Cooling ⑩Today's kneading (1〇1) Fully folded (1〇2) today dry u (sun or dry) this finished product. The above-mentioned rice flour manufacturing process is extremely complicated, and a lot of human energy is wasted, such as grinding and dehydration, resulting in the loss of rice slurry, secondary steam cooking, long sun exposure, and the quality and hygiene of rice flour are affected by climatic factors and cold air dyeing. The shortcomings of the conventional manufacturing methods are summarized as follows: 1) The rice must be ground (as shown in Figure ②), and then dehydrated (as shown in Figure ③), causing the loss of rice slurry and affecting the original taste. 2) Part of "Ke Crisp" must be steamed once (see ④ in Figure-1), causing energy waste. 3) After extruding the silk (Figure ⑧), steaming (Figure ⑨), cooling (Figure _1 ⑩) and kneading (Figure -1 (101)) The contracting process is very laborious, labor-intensive and time-consuming, unable to achieve efficient production, resulting in an inability to increase production. 4) The second-stage drying process (Figure ⑪), due to the secondary steaming, results in high water content, prolongs the drying time, and wastes a lot of energy. 5) The separate operation rooms of each section of the unit depend on continuous production by hand. Due to the high hygienic conditions of the food and the manual contact of the human hands, and the rice flour raw materials are exposed to the air when the units are stirred and kneaded, their Hygienic conditions are really worrying and should be taken seriously. The process of manufacturing rice noodles by mechanical processing is as follows: (such as 囷 -② flow diagram) Dipping and washing rice ①to grind ②now to dewater ③now to add recycled cooked rice flour to mix ④- > for single screw extruding mechanism wire ⑤now cut Broken ⑥ · > cooked in boiling water ⑦ · > washed with water (81) ~> immersed in cold water to cool ⑧ finishing (box) · ⑨4 drying ⑩4 finished product. This paper is a ruler / youda tRW family IS # (CNS) T is now K (210 X 21) 7 gong) (please first hear ^ the note on the back? Item and then write this page) 丨 装 · I11_ 绖 济Printed by the Ministry of Central Provincial Bureau of R-Consumer Cooperative Society " 211513 A6
一 EG 五、發明説明（2) 雖上述機械加工製造方法比傳統式加工流略有改善，但人力、資源、也是浪費 甚组’如洗米、浸务丄炉磨成米漿後，再經眞空脱水，押出粉絲必經沸水煮熟， 沖水洗漿’使米漿大量流失，米粉浸水後含水量高，後段乾燥時間長，熱能損耗 大’押出與乾燥無法配合’導致不能連續生產，歸納機械式製造方法缺點如下： 1) 米必需經過研磨（如圖-2之②），再行眞空脱水（如圈—2之③），致使米 漿流失而影響原味。 2) 此製造方式經眞空脱水（如圖-2之③），必須加入回收熟米粉混合，而熟米 粉之來源須由單螺桿押出（如圖- 2之⑤）製絲，再經沸水（如圖_ 2之⑦） 煮熟之半成品混合，其比例約1 : 1，以致產量減半，效率降低。 3) 米粉之押出製絲設備，係使用單螺桿押出機（如圖一 2之⑤），致使對材料剪 切能力低，混煉效果差，義甚铢點。 4) 製絲之米粉未成熟，致必需經沸水煮熟（如圖一 2之⑦），沖水洗漿及冷却（如 圖-2之⑧）之過程造成水資源浪費。 5) 因米粉經上述過程半成品表面枯済、，致使整装作用（如圖_ 2之⑨）整理困難， 需耗費相當人力及時間，及含水量大，對烘乾作業（如圖_ 2之⑩）時間較長。 6) 機械加工方法雖較傳統製造方法略有改善，但製造流程之繁雜及生產無法連貫 ’故人力及資源也無法節省，造成投資之浪費。 弓本發明製造方法之目的，係爲解決前述習知傳統式及機械加工方式米粉製造方法 之問題，不能長時間生產，且製造時人力、資源、能源等浪費，及米漿流失而失 去原味。爲滿足純米製造之米粉，使消費者能大眾化食用要求，提供本發明製造 純米（或混米）米粉方法，亦係以加壓捏合機，擠絲押出機設備之製造方法浦 程來達到自動化、省力化生產之目標。 本發明之功效及特點，係以加壓捏合機及擠絲押出機之設備製造純米粉，不僅可 大量自動生產，且能確却純米之口味及Q性有爽口之口感，提高品質。尤其純米 之米粉，不加入其他副料即可生產，不致於有食用後胃部溢酸及脹氣等 ’可滿足大眾美食及健康之要求。 本發明也可適用於純米調配填加玉米澱粉、小麥澱粉、改質劑及其他澱粉等材料 來製造米粉，其成品具有韌性特點，口味亦佳，亦不具有上述之缺點。1 茲就本發明之製造流程及製造方法詳細説明如下：（詳如圖_之3)。 本錄，丨侧姉Mcns)，p 4祕^ -- -丨裝. ，1T. 經濟部宁央標-:,,'局員工消#合作社印况 4 A 6 B6 211513 五、發明説明（3 ) 本發明ΐ的生產之機器設備包括有：浸洗米桶①’脱水機②，加壓捏合機③， 擠絲押出機④’輸尺切斷機⑤，整裝輸送機⑥，輸送式自動乾燥機⑦，自 動計量包裝機⑧。 ' 本發明之製造流程依序爲：浸洗米脱水->揑合->擠絲押出~>切斷4整型◊乾 燥包裝->成品。 本發明之製造方法係依前述機器設備及流程，先將定量之米加水倒入浸洗米桶 ①約2 - 4小時後，經輸送機（11)輸送至脱水機②脱水，並控制水份在1〇_3〇%左 右’自動洩由輸送機（22)輸送至加壓捏合機③，轉軸轉速在i〇-3〇rpm之範圍啓動 馬達’並放下加歷:蓋，壓力控制6-9kg/cm2捏合，揉搓3-5分鐘，使米粒變成粉末 後，再以定時器Timer控制自動提高轉速至4〇-60rpm間加壓捏合，揉搓，使達到 成熟’料溫控制在75-110 t之間，使米粒具有韌性及Q性，而後通冷水或冷凍水 冷却，並將加壓蓋打開在無壓力之下攪碎至粉末狀，時間約6-15分鐘&料，再由 輸送機（33)輸送至攪拌儲存器（41)儲料，經由進料機（42)送至擠絲押出機④，擠 壓混練輸送’押出機套筒以Heater加熱却持於60-120 t，經出料模採0.3-1.0 麵0孔徑製絲成熟米粉，出料後由輸送式定尺切斷機⑤直條切斷，再經整裝輸送 機⑥整裝成一盒一盒後，由換向機(61)自動輸送至輸送式自動乾燥機⑦乾燥，其 乾燥溫度設定在35-110 X分區烘乾冷却，再送至自動計量包裝機⑧，以直條式固 定重量包裝，最後經品檢確認後爲米粉之成品。 本發明製造方法之優點爲㈠：之在提供一種無需手工接觸並可自動連續，節省 人力提高產量，確却衛生條件之米粉製造方法。 本發明製造方法之優點爲㈡：在提供一種可取代磨米機研磨效果及人工揉搓功 能’使米粉能達到韌性及Q性之裝置。 本發明製造方法之優點爲㈢：在提供一種米經捏合裝置以取代習知之米必須經 研磨脱水過程，致使米漿流失，失去原味之方法。 本發明製造方法之優點爲㈣：在提供一種米粉製造無須經過薰炊或煮熟及沖水 冷却之製造方法，以節省能源，並簡化製造流程。 综上所述，本發明米粉製造方法，係以新穎機械設備予以自動化生產，其流程 及方法均爲與眾不同，不僅具有新穎性及突破性，更具有大量生產之產業上之利 用價値，故合於新發明之專利要件。 丨裝. ,1Γ. 經濟部中央標孕局員工消"合作社印於 5 A6 B6 五、發明説明（4) (請先閲.：.(!背而之;·£*?#項I?-塡寫本頁) 實施例一 本發明製造流程芝舞T加工生產米100%之純米粉，先將米計量l〇〇kg加水倒入 浸洗米桶約2-4小時，經自動輸送至脱水機，以離心脱水控制含水量至左 右自動洩料，由精送機送至加壓捏合機内，啓動馬達並以低轉速忉^計叩時，放 下壓鎚，壓力控制在6-9kg/cm2之間約3-5分鐘，促使米粒變成粉末，再以自動裝 置自動提高轉速至40-60rpm加壓捏合，揉搓達到成熟，料溫控制於75-li〇»c ,使 其具有韌性及Q性後，通冷水或冷凍水冷却，並將壓追打開，攪碎至粉末時間約 6 10分鐘，再由自動輸送至擠絲押出機H〇pper内，經辨_押出機以如訌“加熱， 溫度控制在60-110〇C左右，.利用押出原理押出，並以30-80目濾網過濾及模具 孔徑製成熟米粉絲，由輸送帶輸送至切斷機直條切斷，再經自動裝盒， 輸送入烘乾機烘乾，其溫度控制在35-1〇〇。(；，約1-3小時冷却自動收集，自動定量 其重量，最後再經品檢自動包裝爲成品。 實施例二 本發明,製造流程方法，可加工生產純米填加其他配料（混米）之米粉，其中米 50-100%，水10-30%，玉米澱粉〇_3〇%，小麥澱粉〇_3〇%，改質劑〇_5%，先將米定 量後加水倒入浸洗米桶内約2-4小時再經脱水機脱水，其含水量控制在1〇%_4〇%自 動洩料’由輸送裝置送至加壓捏合機槽内’加入玉米澱粉〇_3放，小麥澱粉〇_3〇% ，填加劑〇-5%，啓動馬達，並以低轉速1〇_3〇rpm放下加壓鎚·，壓力控制6_9 kg/cm <下擠壓3-7分鐘，促使練狀·成粉絲，再以自錄置自動提高轉 速至40-60rpm加壓捏合揉握，達到成熟料s7〇_1〇5c>c，達到軔性及q性後，通冷 水或冷凍水冷却’並將壓鎚打開，攪碎至粉末狀，時間約8_15分鐘，再由自動輸 送至掛絲押出機_pei·内，經制押出機以加熱 ，溫度爲70-120 °C左右， 經濟部中央標準局員工消費合作社印ii 利用押出原理押出以3G-6G目酬職及模具m 〇_孔徑製造成熟米粉絲， 再由輸送帶送至定尺切斷财條切斷，再經自動裝鈴送人烘乾機烘乾，其溫度 爲35 100T ’約1-3小時後冷却，自動收集，經自動定量其重量，最後再經品檢 過程，自動包装爲成品。 6 211513 A6 B6 五、發明説明（5) 圖式簡單説明 经濟部中夬標孕局员工消¢-合作社印¾ 圖-1爲習知之傳統式加工設備 ①-- ——浸洗米桶 ②-- ——磨米機 ③-- ——脱水機 ④-- 蒸 爐 (41) —-表示添加「熟棵脆」 ⑤-- ——混合設備 (51)—— ---表示添加「生棵脆」 ⑥-- ——揉搓設備 ⑦一 ——整條型設備 ⑧一 ——油壓式製絲機 ⑨-- ——蒸 爐 (10D— ----表示揉散 ⑩ 冷却風扇 (102)— 一一表示整裝折疊 ⑫ ——爲之習知之乾燥設備 圖- 2機械加工設備 * ①-- ——浸洗米桶 ②-- 研磨機 - ③-- 眞空脱水機 ④-- ——混合機 (41)— 表示副料添加 ⑤-- ——單螺桿押出機 ⑥一 切斷機 ⑦」- ——沸水桶 ⑧-- ——冷水桶 ⑨-- ——整裝機 ⑩- ——乾燥機 (請先閲:$背面之注*爭項再填寫本頁) •丨裝· 訂. 本纸張尺度適用中S國家桴準（CNS)甲4规格（210 X 297公发）_ 7 - A6 B6 五 V 、發明説明（6) - 圖- 3爲本發Θ機器設備流程圖 ①-- -浸洗米桶 (11)—— -輸送機 ②-- -----脱水機 (22)—— 一-輸送機 ③— -----加壓捏合機 (33)—— 一-輸送機 ④-- -----擠絲押出機 (41)―- 攪拌儲存器 ⑤— -----輸送式定尺切斷機 (42)—— —進料機 ⑥— ——整裝輸送機 (61)-— 換向機 ⑦-- ——輸送式自動乾燥機 ⑧一 ——自動計量包裝機 (請先閲泣背面之注-爭項再填寫表頁) 适濟部中央標準局员工消5·合作社印焚 本纸張尺度適用中00家i?準（CNS)甲4規格（210 X 297公釐）_ 8 _1. EG 5. Description of the invention (2) Although the above-mentioned mechanical processing and manufacturing methods are slightly improved compared to the traditional processing flow, manpower, resources, and waste are also very serious. Such as rice washing and immersion furnace grinding into rice slurry, and then through empty After dehydration, the extruded vermicelli must be cooked in boiling water. Washing and washing the pulp will cause a large amount of rice pulp to be lost. The water content of the rice noodles is high after soaking in water, and the drying time is long in the later period, and the heat loss is large. The disadvantages of the manufacturing method are as follows: 1) The rice must be ground (as shown in (2) of Figure-2), and then dehydrated by air (such as (3 of circle-2)), causing the loss of rice milk and affecting the original taste. 2) This manufacturing method is dehydrated by the air (as shown in Figure ③), and must be mixed with recycled cooked rice flour, and the source of the cooked rice flour must be extruded by a single screw (as shown in Figure ⑤) to make silk, and then boiled water (such as Figure _ 2 of ⑦) The cooked semi-finished products are mixed at a ratio of about 1: 1, so that the output is halved and the efficiency is reduced. 3) The extruding silk making equipment of rice noodles uses a single-screw extruder (as shown in Fig. 1 2 ⑤), which results in low shearing capacity of the material, poor mixing effect, and a very baht point. 4) The rice noodles made from silk are immature, so they must be cooked in boiling water (see Fig. 2 (⑦)), and the process of flushing, washing and cooling (see Fig. 2 (⑧)) will cause waste of water resources. 5) Because the surface of the semi-finished product is dried up and dried through the above process, it is difficult to arrange the whole assembly (Figure ⑨). It takes considerable manpower and time, and the water content is large. For the drying operation (Figure _ 2) ⑩) Long time. 6) Although the machining method is slightly improved compared with the traditional manufacturing method, the manufacturing process is complicated and the production is inconsistent. Therefore, manpower and resources cannot be saved, resulting in a waste of investment. The purpose of the manufacturing method of the present invention is to solve the problem of the conventional rice flour manufacturing method of the conventional and mechanical processing methods described above, which cannot be produced for a long time, and wastes manpower, resources, energy, etc. during manufacturing, and loses the original flavor of the rice milk. In order to meet the requirements of rice flour made of pure rice and enable consumers to eat it in a popular way, the present invention provides a method of manufacturing pure rice (or mixed rice) rice flour, which is also achieved by the use of the pressure kneading machine and the extrusion method of the silk extrusion machine The goal of automated and labor-saving production. The efficacy and characteristics of the present invention is to manufacture pure rice noodles with the equipment of a pressure kneader and a wire extrusion extruder, which not only can be produced in large quantities automatically, but also can confirm the taste and pureness of pure rice with a refreshing taste and improve the quality. In particular, pure rice noodles can be produced without the addition of other by-products, so that the stomach will not overflow with acid and flatulence after consumption. It can meet the requirements of public cuisine and health. The invention can also be applied to pure rice mixed with corn starch, wheat starch, modifiers and other starches to make rice flour. The finished product has the characteristics of toughness, good taste and the above-mentioned disadvantages. 1 The manufacturing process and manufacturing method of the present invention are described in detail as follows: (see Figure 3 for details). This record, 丨 Sister Mcns), p 4 secret ^--丨 installed., 1T. Ministry of Economic Affairs Ning Yangbiao-: ,, '局 员 消 # Cooperative cooperative seal 4 A 6 B6 211513 V. Description of invention (3 ) The production equipment of the present invention includes: dip-washing rice barrel ①'dehydrator ②, pressurizing kneader ③, wire extrusion extruder ④'conveyor cutting machine ⑤, complete conveyor ⑥, conveyor automatic drying Machine ⑦, automatic measuring packaging machine ⑧. 'The manufacturing process of the present invention is as follows: dip-washed rice dehydration-> kneading-> extruding and extruding ~> cutting 4 integers ◊ dry packaging-> finished products. The manufacturing method of the present invention is based on the aforementioned machine equipment and process, first pouring a certain amount of rice with water into the immersed rice barrel ① about 2-4 hours, then conveyed to the dehydrator ② through the conveyor (11) ② dehydration, and control the moisture About 1〇_3〇% 'Automatic venting is conveyed by the conveyor (22) to the pressure kneader ③, the rotation speed of the rotating shaft is in the range of i〇-3〇rpm to start the motor' and put down the calendar: cover, pressure control 6-9kg / cm2 kneading, kneading for 3-5 minutes to make rice grains into powder, then using timer Timer control to automatically increase the speed to 4-60-60rpm pressure kneading, kneading, to achieve maturity 'material temperature controlled at 75-110 t In order to make the rice grains have toughness and Q property, and then pass cold water or chilled water to cool, and open the pressurized cover to crush it to a powder form under no pressure, the time is about 6-15 minutes & material, and then by the conveyor ( 33) Transported to the stirring storage (41) for storage, and then sent to the extruder extruder through the feeder (42), the extrusion kneading conveyor 'the extruder sleeve is heated by Heater but held at 60-120 t. The material mold adopts 0.3-1.0 surface 0 aperture silk-making mature rice noodles, after discharging, it is cut by a conveyor type fixed-length cutting machine ⑤ straight bar Then, after being assembled into a box by box by the assembly conveyor ⑥, it is automatically transported by the commutator (61) to the conveyor-type automatic dryer ⑦ for drying. The drying temperature is set at 35-110 X zone for drying and cooling, and then sent to the automatic The metering and packaging machine ⑧ is packed in a straight bar with fixed weight, and finally is the finished product of rice noodles after being confirmed by quality inspection. The advantages of the manufacturing method of the present invention are: (1) It provides a rice flour manufacturing method that does not require manual contact and can be automatically continuous, saves manpower and improves output, but has sanitary conditions. The advantage of the manufacturing method of the present invention is: (2) It provides a device that can replace the grinding effect and manual kneading function of the rice mill so that the rice flour can achieve toughness and Q-quality. The advantages of the manufacturing method of the present invention are (3): a method for providing a rice kneading device to replace the conventional rice must go through a grinding and dehydration process, resulting in loss of rice slurry and loss of original taste. The advantage of the manufacturing method of the present invention is (iv): It provides a manufacturing method of rice flour manufacturing without going through fumigation or cooking and flush cooling to save energy and simplify the manufacturing process. In summary, the method for manufacturing rice noodles of the present invention is automated production with novel machinery and equipment. The processes and methods are different. Not only is it novel and breakthrough, but also has the value of use in the mass production industry, so Patent requirements for new inventions.丨 装., 1Γ. The Ministry of Economic Affairs Central Standard Pregnancy Bureau staff elimination "Cooperatives printed on 5 A6 B6 V. Description of invention (4) (please read first .: (! Backward; · £ *? # 项 I? -塡 To write this page) Example 1 The manufacturing process of the present invention Zhiwu T produces 100% pure rice noodles. Pour 100 kg of rice into the dip rice bucket with water for about 2-4 hours, and it is automatically transported to dehydration The water content is controlled by centrifugal dehydration to the left and right automatic discharge, sent from the precision feeder to the pressure kneader, starting the motor and counting at low speed, put down the hammer, the pressure is controlled at 6-9kg / cm2 It takes about 3-5 minutes to promote the rice grains to become powder, and then automatically increase the speed to 40-60rpm with an automatic device to knead and knead to reach maturity. The material temperature is controlled at 75-li〇 »c to make it tough and Q-quality. , Cool through cold water or chilled water, and open the pressure chase, crush until the powder time is about 6 10 minutes, and then be automatically transported to the wire extrusion extruder H〇pper, after the identification_extruder is heated as if "heat, temperature Controlled at about 60-110〇C, using the extruding principle to extruder, and using 30-80 mesh filter screen and mold pore size to make mature rice vermicelli, by The conveyor belt is transported to the cutting machine for straight bar cutting, and then automatically boxed, transported to the dryer for drying, its temperature is controlled at 35-1〇. (;, About 1-3 hours cooling, automatic collection, automatic quantitative Its weight is finally packaged into finished products by quality inspection automatically. Embodiment 2 The present invention, manufacturing process method, can be processed to produce pure rice filled with other ingredients (mixed rice), of which rice 50-100%, water 10-30 %, Corn starch 〇_3〇%, wheat starch 〇_3〇%, modifier __5%, first quantify the rice and then add water into the dip rice bucket for about 2-4 hours, then dehydrated by the dehydrator, which The water content is controlled at 10% _40% of the automatic discharge "from the conveying device to the tank of the pressure kneader" add corn starch 〇3, wheat starch 〇_3〇%, the additive 〇-5%, Start the motor, and put down the pressure hammer at a low speed of 10_30 rpm., Pressure control 6_9 kg / cm < squeeze for 3-7 minutes to promote training and become a fan, and then automatically increase the speed by self-recording. Press to 40-60rpm, knead and knead to reach the mature material s7〇_1〇5c > c, after reaching the initial and q properties, pass cold water or chilled water to cool 'and open the hammer to crush It is in powder form and takes about 8_15 minutes. It is automatically transported to the hanger extruder_pei. It is heated by the extruder and the temperature is about 70-120 ° C. The employee consumption cooperative of the Central Bureau of Standards of the Ministry of Economic Affairs of the People ’s Republic of China uses the extruder The principle is to manufacture mature rice vermicelli with 3G-6G mesh remuneration and mold m 〇_aperture, then send it to a fixed length by a conveyor belt to cut off the money, and then send it to the dryer through an automatic bell to dry, its temperature It is 35 100T 'after about 1-3 hours cooling, automatic collection, automatic quantification of its weight, and finally through the quality inspection process, automatic packaging for finished products. 6 211513 A6 B6 V. Description of the invention (5) The diagram briefly explains the employees of the Ministry of Economic Affairs, China National Standards Pregnancy Bureau ¢ -Cooperative Society ¾ Picture -1 is the traditional traditional processing equipment ①-- ——Dipping rice barrel ②-- ——Rice mill ③-- ——Dehydration machine ④-- Steam oven (41) --- means to add "cooked tree crisp" ⑤-- ---- Mix equipment (51) ---- --- means to add "raw tree crisp" '' ⑥-- ——Kneading equipment ⑦ 一 ——Whole strip type equipment ⑧ 一 ——Hydraulic type silk machine ⑨-- ——Steamer (10D— ---- Indicating kneading and scattering ⑩ Cooling fan (102) — One by one represents the whole-folding ⑫ ——The drawing of the drying equipment for which it is known-2 Mechanical processing equipment * ①-- ——Dip the rice barrel ②-- Grinding machine- ③-- 眞 empty dehydrator ④-- ——Mixer ( 41) —Indicating the addition of auxiliary materials ⑤-- ——Single screw extruder ⑥One cutting machine ⑦ ”-——Boiling water bucket ⑧-- ——Cold water bucket ⑨-- ——Full machine ⑩- ——Dryer (please first (Read: $ Notes on the back * fill in this page and then fill out this page) • Installed and ordered. This paper size applies to China National Standards (CNS) A 4 Grid (210 X 297 public) _ 7-A6 B6 Five V, description of invention (6)-Figure-3 is the flow chart of the machine equipment of this issue Θ--Dipping rice barrel (11)--conveyor ②- ------ Dehydrator (22)-One-conveyor ③------ Pressure Kneader (33)-One-Conveyor ④------ Wire Extrusion Extruder ( 41) ―- Stirring storage device ⑤ —----- Conveying fixed-length cutting machine (42) —— —Feeding machine ⑥— ——Full conveyor (61) -— Reversing machine ⑦-- — —Conveyor-type automatic dryer ⑧ 一 ——Automatic measuring and packaging machine (please read the note on the back of the page-disputes and fill out the form page) Employee consumption of the Central Standards Bureau of the Ministry of Economic Affairs 5 · Cooperative printed and burned paper standards apply 00 Home i? Standard (CNS) A 4 specifications (210 X 297 mm) _ 8 _