Dough Continuous Cooking Equipment and Process

Abstract

The invention discloses a device and a technology for continuously steaming flour dough. The device comprises a flour dough continuous-feeding device, a vertical flour dough suspension continuous-steaming device and a horizontal temperature-constant continuous-steaming feeder. The flour dough continuous-feeding device is communicated with a vertical steaming chamber in the vertical flour dough suspension continuous-steaming device. An outer wall of the vertical steaming chamber is provided with multiple steam holes communicated with the vertical steaming chamber. A lower end of the vertical flour dough suspension continuous-steaming device is connected to the horizontal temperature-constant continuous-steaming feeder. A horizontal steaming chamber is arranged in the horizontal temperature-constant continuous-steaming feeder. A conveying screw is arranged in the horizontal steaming chamber. A heating device is arranged at an outer part of the horizontal steaming chamber. Flour dough is subjected to first steaming cooking in the vertical steaming chamber and then is subjected to second steaming cooking in the horizontal steaming chamber. Through the two steaming cooking processes, a gelatinization degree is high. In later production processes, re-steaming after vermicelli extrusion is avoided and vermicelli / flour sheets obtained by extrusion shaping have low viscosity. The device and the technology are conducive to production and have high production efficiency and low costs.

Description

technical field [0001] The invention relates to the field of food processing, in particular to rice flour cooking equipment and technology. Background technique [0002] In the existing processing technology of rice noodles (such as instant rice noodles, rice noodles, corrugated rice noodles, rice row noodles, etc.), corn vermicelli (corn flour), miscellaneous grain vermicelli, etc., the food produced generally needs to be fully cooked. Rice noodle vermicelli is not easy to paste soup when cooking, thus enhancing the taste. In order to achieve the purpose of fully ripening vermicelli or rice noodles in the production process, it generally needs to be steamed after extrusion (ie re-steaming). For example, in the production process of rice noodles, the first aging is completed in the self-cooking extruder, which also realizes the purpose of vermicelli extruding and forming. In order to make the extruded vermicelli less sticky, the first self-cooking degree of vermicelli does...

AI Technical Summary

Problems solved by technology

In the prior art, the vermicelli is cooked for the second time in the cooking equipment. Since the vermicelli has been formed at this time, in the whole automatic production process, a relatively large cooking space is needed to cook the formed vermicelli. It not only wastes space, but also the production cost is relatively high; the complete ripening of vermicelli from the outside to the inside needs to be cooked for a long time, and the consequence of long time cooking is that the production efficiency is low and the energy consumption is high; The control of the process is difficult to control, so that the stickiness of vermicelli after extrusion is still serious, and it is often necessary to add washing and loosening equipment during production, thereby increasing production costs

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