Multi-stage uniform dough kneading device

Abstract

The invention relates to a stirring device and discloses a multi-stage uniform dough kneading device. The multi-stage uniform dough kneading device comprises a rack, two parallel main shafts are arranged in the rack, each main shaft is provided with a gear, the gears on the two main shafts are meshed with each other, stirring rods are distributed on each main shaft in the circumferential direction, and a water sprayer is arranged in the rack. A bottom plate is arranged below the stirring rods and provided with a discharge opening. A sliding rail is arranged below the discharge opening and connected with a protruding block in a sliding mode, a connection rod is hinged to the protruding block, a crank is hinged to the connection rod, the other end of the crank is fixed in a hinged mode, and the protruding block abuts against a soft belt. The two ends of the soft belt are fixedly connected to the rack, the rack is connected with two symmetric pressing rods in a sliding mode, and a supporting column is connected with the lower side of the bottom plate and provided with a groove. The multi-stage uniform dough kneading device is arranged in a full-mechanical mode, and the dough kneading effect can be improved. Besides, dough in different sizes can be made according to needs, enough dough can be produced through one time of kneading, and accordingly work efficiency is improved.

Description

technical field [0001] The invention relates to a stirring device, in particular to a multi-stage uniform kneading device. Background technique [0002] Flour is a powder that is ground from wheat. According to the protein content in flour, it can be divided into high-gluten flour, medium-gluten flour, low-gluten flour and gluten-free flour. Flour (wheat flour) is the staple food in most parts of northern China. There are a wide variety of foods made from flour, including steamed buns, cakes, pancakes, and dumpling wrappers. [0003] When making the above-mentioned foods, it is often necessary to mix the noodles first. The dough is to add water and additives to the flour, and through proper stirring for a certain period of time, the glutenin and glutenin will gradually absorb water and swell, and stick to each other to form a Continuous membranous matrices intersect with each other to form a three-dimensional gluten network structure with certain elasticity, extensibility,...

AI Technical Summary

Problems solved by technology

[0005] When kneading dough manually, because manpower is limited, people will feel tired when kneading dough reaches a certain time, so on the one hand, it will reduce the efficiency of kneading dough; There will be dry noodles in the dough, and the dough will be mixed unevenly; and the noodle machines that can be controlled by human hands are limited, and the amount of noodle kneading at one time is generally small. When more noodles are needed, more noodles are needed. The number of kneading times, which further reduces the kneading efficiency

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