High-efficiency noodle making method of household noodle maker

Abstract

The invention discloses a high-efficiency noodle making method of a household noodle maker. The noodle maker comprises a motor base with a motor, a stirring cup connected with the motor base, a stirring rod, a dough extruding cylinder, a screw rod, a die head and a control unit, wherein the stirring rod is longitudinally arranged in the stirring cup and consists of a rod body and upper stirring teeth and lower stirring teeth arranged on the rod body, the dough extruding cylinder is horizontally arranged on one side below the stirring cup, the screw rod is arranged in the dough extruding cylinder, the motor drives the stirring rod and the screw rod to rotate, a dough inlet is formed in the position at which the stirring cup and the stirring cup are communicated, and a noodle cutting rod is arranged on the inner wall of the stirring cup. The noodle making method comprises a dough kneading step and an extrusion forming step, the mutual shearing action of the upper and lower stirring teeth and the noodle cutting rod is added during the dough kneading step and the extrusion forming step, so that the dough is blended sufficiently and evenly, in addition, the dough is shorn or torn off to form a dough easily entering the dough inlet and facilitate dough feeding, the dough extrusion efficiency can be promoted, and no dough residue in the stirring cup can also be guaranteed.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an efficient noodle making method for a household noodle machine. Background technique [0002] With the improvement of living standards, food processors are becoming more and more popular among consumers, and noodle machines are becoming more and more popular among consumers. [0003] Existing noodle machines generally include horizontal noodle machines and vertical noodle machines, and all include machine bases, stirring assemblies and extruding assemblies. head. [0004] As the disclosed horizontal noodle machine with publication number CN103518792A, because the stirring rod and the screw rod rotate coaxially, and the turning radius of the stirring rod is greater than that of the screw rod. When kneading dough, the stirring rod rotates in the forward direction to mix flour and water into flocs or dough; The noodle inlet on the top of the extruding cylinder falls into the extr...

AI Technical Summary

Problems solved by technology

When kneading dough, the stirring rod rotates in the forward direction to mix flour and water into flocs or dough; The noodle inlet on the top of the extruding cylinder falls into the extruding cylinder, and then is extruded by the screw, but there is a problem in this method. In the early stage of extruding, due to the large amount of flour or dough, the stirring teeth are easy to crush the dough. The wadding or dough is scraped up and brought into the noodle extrusion cylinder. In the later stage of noodle extrusion, the wadding or dough becomes less, and the stirring teeth cannot scrape up the wadding or dough, or fall into the mixing cup as soon as it reaches the noodle inlet. , resulting in some flocculation or dough residue in the mixing cup; in addition, the processing technology of this kind of noodle machine generally only includes the noodle mixing step and the extrusion molding step, which makes the noodles not chewy.

[0005] Another example is the vertical noodle machine disclosed by the publication number CN202476367U. Because the stirring rod and the screw rod rotate differently, and the extruding cylinder is located below the stirring cup, the problem of dough residue is well solved, but the existing vertical noodle still exists. Certain problems, when kneading the dough, the stirring rod mixes the flour and water to form flocs or dough; when extruding the dough, because the reconciled flocs or dough are relatively large, it is difficult for the flocs or dough to enter the extruded dough from the noodle inlet In the cylinder, the efficiency is low, and the dough is easy to remain. In order to prevent the dough from remaining, it is necessary to increase the process of manually entering the dough, which is not good for the customer experience; and the processing technology of this kind of noodle machine cannot be fully automatic, and it needs to be processed after the dough is finished. Manually draw the board, and then enter the noodles, which increases the human operation, and the customer experience is not good

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