Precisely imitated manually extruding type dough making device

Abstract

The invention relates to a precisely imitated manually extruding type dough making device which is characterized by comprising a casing, a motor, a worm shaft, two worms, two worm wheels, two vertical shafts, a semi-gear, an external gear ring and two elastic support frames, wherein the outside of the casing is provided with the motor; the output end of the motor is connected with the worm shaft which is transversely supported in the casing through a driving device; the two worms are arranged on the worm shaft at intervals and respectively drive one worm wheel; the two worm wheels are supported in the casing respectively through one vertical shaft; the middle parts of the two vertical shafts are provided with a pair of symmetrical cams; the top of the vertical shaft at one side is provided with the semi-gear; the external gear ring which is supported on the top of the casing is meshed with the semi-gear; one centremost tooth on the semi-gear forms 180 degrees with the long ends of the cams; the two elastic support frames are arranged at the center of the bottom of the casing; the tops of the two elastic support frames are connected with a pair of symmetrical arched extruded sheets; and the back parts of the two arched extruded sheets are respectively connected with the side wall of the casing through a tension spring. The invention can effectively reduce labour cost and improve work efficiency, thereby being suitable for middle and small wheaten food processing places such as families, upscale hotels, small canteens, and the like.

Description

technical field [0001] The invention relates to a food processing device, in particular to a high-imitation hand-extruded dough kneading device. Background technique [0002] At present, prolamins and glutenins in wheat flour account for more than 80% of the total flour protein, and they are gluten-forming proteins. During the kneading process, the two absorb water and swell, and are fully mixed by mechanical stirring or manual kneading to form a network of gluten and make it contain starch granules, so as to obtain a dough. The quality of the gluten network determines the processing quality of noodles, and affects the flavor and mouthfeel of Chinese noodles (such as steamed buns, noodles, dumplings). In addition to the quality of flour, the amount of water added, and the time of kneading, the way and strength of kneading all have an important impact on the quality of gluten. Usually, the rotating shaft of the dough mixer has: needle type and shaft type, and the rotating s...

AI Technical Summary

Problems solved by technology

In addition, in the process of making Chinese noodles, it is necessary to manually knead the dough for the second time after the dough is proofed. In this way, the steamed buns produced are soft, the noodles and dumplings are flexible, and the taste is good. However, manual kneading is labor-intensive. , extremely low efficiency, lack of competitiveness

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