Full-automatic fresh and wet rice noodle production device and application thereof

Abstract

The invention discloses a full-automatic fresh and wet rice noodle production device and an application thereof. The device mainly consists of a rice slurry shunting hopper, an edible stainless steel conveying belt, a high-temperature stewing box, a belt supporting drum, a water cooling box with a spraying device, transverse and vertical roller cutting knives, a speed-adjustable row cutting knife, a lifting conveyor, a packaging machine, a main mechanism motor, a water pump, a water pipe connected with the cooling water tank, a circulating water tank, a rack, a driving roller, an adjusting and tensioning device, a bearing and a main driving roller. The full-automatic fresh and wet rice noodle production device disclosed by the invention has the following advantages: 1. the whole production line is simple to manufacture, the slice stewing, cooling, slicing and quantifying procedures are finished by just one stainless steel belt, the device is easy to clean during the application process, and the manufacturing cost is low; and 2. the device can be used for greatly improving the production capacity and is low in defective percentage.

Description

technical field [0001] The invention relates to the field of rice flour production, in particular to a high-efficiency, energy-saving and hygienic fully automatic fresh and wet rice flour production device and its application. Background technique [0002] The production of fresh wet rice noodles all over the country at present, 100% all adopts traditional production equipment to produce. Its production process: raw rice→washing→soaking→refining→steaming with cloth belt→cloth stripping→cooling→cross-cutting (cutting) strips→manual powdering→frame (manual packaging)→delivery. The traditional production line is mainly composed of three parts: a belt-type steamed flour (sheet) machine, a cross-bar cooling conveyor belt, and a strip-cut flour collector. Its working principle is: after the rice is refined, the rice slurry is evenly coated on the cloth belt. After being rotated into the steamer, the rice milk is steamed into flakes with a thickness of about 0.6-1mm. When the stea...

AI Technical Summary

Problems solved by technology

Because the interface of the cloth belt is sewn by hand, there are often running edges during operation. The most important thing is that the thermal conductivity of the cloth belt is poor. To increase the speed and increase the production capacity, the steam must be increased to increase the temperature. When it enters the steamer quickly, it cannot solidify quickly, so that patterns appear on the surface of the rice paste. The rice noodles with patterns appear broken after soaking in boiling water, which is a defective product.

The traditional production line using cloth tape, the cooking temperature is less than 100 degrees, generally controlled at about 90 degrees, the sterilization effect is poor, and the shelf life of rice noodles is short

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