WO2011160428A1 - 一种复配型保鲜面制食品生产线 - Google Patents

一种复配型保鲜面制食品生产线 Download PDF

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Publication number
WO2011160428A1
WO2011160428A1 PCT/CN2011/000975 CN2011000975W WO2011160428A1 WO 2011160428 A1 WO2011160428 A1 WO 2011160428A1 CN 2011000975 W CN2011000975 W CN 2011000975W WO 2011160428 A1 WO2011160428 A1 WO 2011160428A1
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WO
WIPO (PCT)
Prior art keywords
machine
area
fresh
production line
manual
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Application number
PCT/CN2011/000975
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English (en)
French (fr)
Inventor
张斌社
Original Assignee
Zhang Binshe
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Zhang Binshe filed Critical Zhang Binshe
Publication of WO2011160428A1 publication Critical patent/WO2011160428A1/zh

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
    • A21B7/00—Baking plants
    • A21B7/005—Baking plants in combination with mixing or kneading devices

Definitions

  • the invention relates to a compound type fresh-keeping noodle food production line.
  • the utility model relates to a fresh-keeping noodle food production line, in particular to design a compound type fresh-keeping noodle food production line.
  • the object of the present invention is to provide a compound fresh-keeping noodle food production line with stable continuous operation performance, long operation chain, high degree of automation, simple operation, easy standardization management, industrial production, and labor saving.
  • a compound type fresh-keeping noodle food production line including a beater, which is characterized in that: after the beater, a dough mixer and a topping machine are sequentially connected.
  • the proofing area is a multi-car proofing area or a bicycle proofing area.
  • the cooked portion is divided into a steaming zone, a baking zone, a baking zone or a frying zone.
  • the utility model has the advantages that the continuous operation performance is stable, the operation chain is long, the automation degree is high, the operation is simple, the standardization management, the industrial production are easy, and the manpower is saved.
  • the warranty period of the products produced is more than 60 days at room temperature, which effectively extends the shelf life of the products.
  • Figure 1 is a schematic view of the structure of the present invention.
  • 1-Battering machine 2-face machine, 3-stage machine or manual cutting table, 4-face machine, 5-sheet conveyor or manual conveying area, 6-beam machine, 7-cutting machine , 8-Shaping machine or tablet press and conveyor type manual forming machine or filling machine, 9-finished semi-finished product conveyor, 10-loading area, 11- proofing area, 12-cooked area, 13-cooked product stop Boxing, 14-out panel, 15-clean loading station, 16-hot surface food packaging machine, 17-check packing area, 18-finished storage channel.
  • the production line of the present invention is formed by matching existing single-machine equipment and equipment newly developed and modified according to process requirements. Pour the beaten of the beater 1 into the dough mixer 2, mix the flour and make the dough of different flavors. Pour the good dough from the dough mixer 2 onto the conveyor belt of the topping machine, feed the dough into the topping machine through the conveyor belt, press it into a sheet, and feed it into the dough mixer 4 or it will be well. The dough is poured onto the table and hand cut into the kneading machine 4. The dough piece is directly fed onto the dough conveyor, and the dough piece is fed to the stringer 6 through the dough conveyor or manually fed to the stringer 6.
  • the strands are fed directly to the slitter 7 and cut into dough pieces of the desired weight. According to the shape required, it can be directly sent into the shaping machine or directly into the tableting machine. After pressing into a sheet, it can be conveyed into a manual forming machine. Formed or directly fed into the filling machine for forming, the slitting machine 7 and the shaping machine or the tableting machine and the conveying type manual forming machine or the filling machine 8 are movable, in order to increase or decrease the above device as needed .
  • the formed semi-finished product is sent to the loading area 10 through the forming semi-finished product conveyor 9, and the semi-finished product is loaded into the tray, and the product to be proofed is placed on the tray of the proofing vehicle, and the proofing vehicle is filled up.
  • the product does not need to be proofed, and it can be directly cooked into the cooked area.
  • Steamed and cooked products after the process is completed, the steamer is immediately pushed into the cooked storage box 13 to close the door, and the baked, baked and fried products are cooked and placed in the cooked storage box. Inside, the temperature of the cooked box needs to be above 70 °C.
  • the plurality of doors at the other end of the parking box are located in the exit area 14, and the baked, fried, and baked products are taken out in a first-in first-out order, and the steamed products are taken out in order from bottom to top.
  • the purification molding station 15 is installed above the mold forming and molding area of the hot-packed food fresh-keeping packaging machine 16 with the hands and arms of the operator from the entrance of the purification table arm. Into, the pasta placed in the clean molding station is immediately placed in the formed mold.
  • the packaging process is carried out by the packaging machine, and the packaged product automatically enters the inspection and packaging area 17 to inspect the packaging, and the packaged product is loaded into the finished product warehouse through the storage passage.
  • the whole process of the compound type fresh-keeping noodle food production line is completed.
  • the technical point of the present invention lies in the combination and connection sequence of the devices.
  • the device using the existing equipment is not described in detail here, and the cooked storage box 13 and the cleaning mold station 15 are newly developed devices in the production line.
  • the cooked product parking box is improved on the basis of the steamer.
  • the modification scheme is to install multiple doors from top to bottom on the back or side of the steamer.
  • the function is to park the tray from the cooked product.
  • the heating method includes steam direct heating and dry heating. .
  • the steamed product is heated directly by steam, and the baked, fried, and baked products are dry heated.
  • the purification molding station is modified on the basis of the purification operation table used in the existing laboratory, and is structured and shaped. The transformation is suitable for the needs of the production line.
  • the purification principle uses various principles of purifying the console and indoor purification.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Noodles (AREA)
  • Manufacturing And Processing Devices For Dough (AREA)

Description

一种复配型保鲜面制食品生产线 技术领域： 本实用新型涉及一种保鲜面制食品生产线， 尤其设计一种复配型保鲜面制 食品生产线。
说
背景技术： 背景技术中， 目前我国面制食品产业的书加工现状， 大多还是以手工为主的 作坊加工方式， 有部分使用机械化生产线。 工艺为:和面、 揉面、 搓条、 刀切、 整形、 醒发、 熟制， 没有有效的保鲜包装措施， 整条生产装备的匹配性不高， 工艺流程不十分顺畅， 产品质量难以控制， 品种单一， 市场销售半径很小， 很 难实现工业化、 标准化生产和管理。
发明内容： 本实用新型的目的是要提供一种连续作业性能稳定， 作业链长， 自动化程 度高， 操作简便， 易于标准化管理、 工业化生产， 节省人力的复配型保鲜面制 食品生产线。
为克服现有技术存在的问题， 本实用新型的技术解决方案是： 一种复配型 保鲜面制食品生产线， 包括打浆机， 其特征在于： 打浆机后依次连接有和面机、 排面机或手工分切台、 揉面机、 面片输送机或手工输送区、 搓条机、 刀切机、 整形机或压片机和输送式手工成形机或保馅机、 成品半成品输送机、 装盘区、 醒发区、 熟制区、 熟品停置箱、 出盘区、 净化装摸台、 热装面制食品保鲜包装 机、 检查装箱区和成品入库通道。 所述的醒发区为多车醒发区或单车醒发区。
所述的熟制区分为蒸制区、 烤制区、 烙制区或炸制区。
本实用新型的优点是： 连续作业性能稳定， 作业链长， 自动化程度高， 操 作简便， 易于标准化管理、 工业化生产， 节省人力。 所生产产品的保期在常温 下 60天以上， 有效延长了产品的货架期。
附图说明：
图 1是本实用新型的结构示意图。
附图标记说明如下：
1-打浆机， 2-和面机， 3-排面机或手工分切台， 4-揉面机， 5-面片输送机或 手工输送区， 6-搓条机， 7-刀切机， 8-整形机或压片机和输送式手工成形机或保 馅机， 9-成品半成品输送机， 10-装盘区， 11-醒发区， 12-熟制区， 13-熟品停置 箱， 14-出盘区， 15-净化装摸台， 16-热装面制食品保鲜包装机， 17-检查装箱区， 18-成品入库通道。
具体实施方式： 参见图 1， 本实用新型生产线， 是将现有的单机设备和根据工艺需要新研 发、 改造的设备， 通过匹配连接而成的。 将打浆机 1打好的浆液倒入和面机 2 中， 于面粉混合和成不同风味的面团。 将和好的面团从和面机 2中倒在排面机 的输送带上， 通过输送带把面团送入排面机内， 压成片状， 输送入揉面机 4内 或将和好的面团倒在台案上， 手工切块放入揉面机 4内。 将揉好的面片直接送 入面片输送机上， 通过面片输送机把面片送入搓条机 6上或用手工将面片送入 搓条机 6上。 将搓好的条直接送入分切机 7上， 切成所需重量的面块。 根据所 需形状直接送入整形机内或直接送入压片机内， 压成片后在输送式手工成形机 上成形或直接送入包馅机内成形， 分切机 7和整形机或压片机和输送式手工成 形机或保馅机 8之间是可以移动的，是为了根据需要随时增减以上装置。将成形 的半成品通过成形半成品输送机 9送入装盘区 10， 安规定将半成品装入盘内， 需要醒发的产品将装好的盘放入醒发车的盘架上，醒发车装满后推到醒发区 11 即时醒发。醒发好后将醒发车移入熟制区 12进入熟制工艺，不需要醒发的产品， 直接进入熟制区熟制。 蒸制制熟的产品， 工艺完成后将蒸车即时推入熟品停置 箱 13内， 关好箱门， 烤制、 烙制、 炸制的产品制熟后即时放入熟品停置箱内， 熟制箱的温度需在 70°C以上。停置箱另一端的多扇门设在出盘区 14, 烤制、炸 制、 烙制的产品以先进先出的顺序取出， 蒸制的产品以从下至上按顺序取出。 每取出一盘需即时放入净化装模台 15内， 净化装模台 15装置于热装面制食品 保鲜包装机 16模成形和装模区上方,操作人员的双手和双臂从净化台手臂入口 进入， 将放入净化装模台内的面制食品即时放入已成形的模内。 通过包装机进 行包装工艺，包装好的产品自动进入检查装箱区 17检验装箱，将装好成品的包 装箱通过入库通道送入成品库。 复配型保鲜面制食品生产线整个工艺完成。 本 实用新型的技术点在于各装置的组合和连接顺序。 其中采用目前现有设备的装 置， 在此不一一作详细介绍， 在该生产线中熟品停置箱 13和净化装模台 15为 新研装置。 熟品停置箱是在蒸箱的基础上改进而成的， 改造的方案是， 在蒸箱 的背面或侧面从上到下按装多扇门， 作用是将盘从熟品停置箱内取出时， 取上 面的开上面的门， 取中间的开中间的门， 使箱内温度散发量少， 节约能源， 减 少熟品的二次污染， 加热方式有蒸汽直接加热和干式加热两种。 蒸制的产品用 蒸汽直接加热的方式， 烤制、 炸制、 烙制的产品用干式加热的方式。 净化装模 台是在现有化验室使用的净化操作台的基础上改造成的， 从结构和外形上进行 了适合本生产线需要的改造， 净化原理采用的是净化操作台、 室内净化的多种 原理。

Claims

权 利 要 求 书
1、 一种复配型保鲜面制食品生产线， 包括打浆机（1 )， 其特征在于： 打浆 机（1 )后依次连接有和面机（2)、 排面机或手工分切台 （3 )、 揉面机（4)、 面 片输送机或手工输送区 （5 )、 搓条机 （6)、 刀切机 （7)、 整形机或压片机和输 送式手工成形机或保馅机（8)、 成品半成品输送机（9)、 装盘区 （10)、 醒发区
( 11 )、 熟制区 （12)、 熟品停置箱（13)、 出盘区 （14)、 净化装摸台 （15 )、 热 装面制食品保鲜包装机 （16)、 检查装箱区 （17) 和成品入库通道 （18)。
2、 根据权利要求 1所述的一种复配型保鲜面制食品生产线， 其特征在于： 所述的醒发区 （11 ) 为多车醒发区或单车醒发区。
3、 根据权利要求 1所述的一种复配型保鲜面制食品生产线， 其特征在于： 所述的熟制区 （12) 分为蒸制区、 烤制区、 烙制区或炸制区。
PCT/CN2011/000975 2010-06-24 2011-06-13 一种复配型保鲜面制食品生产线 WO2011160428A1 (zh)

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CN104542783A (zh) * 2013-10-15 2015-04-29 山东银鹰炊事机械有限公司 挤压式馒头成形机

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CN201691009U (zh) * 2010-06-24 2011-01-05 张斌社 一种复配型保鲜面制食品生产线
CN107581205B (zh) * 2017-10-24 2022-11-29 李才生 一种面食加工设备及用其制备面食的方法

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CN104542783A (zh) * 2013-10-15 2015-04-29 山东银鹰炊事机械有限公司 挤压式馒头成形机

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