Whipped Rice Cake Forming Machine

Abstract

The invention discloses a whipping type rice cake forming machine. The machine comprises the following components: an outer cylinder; an inner cylinder, which is sleeved in the outer cylinder; a vibration motor, which drives the inner cylinder to carry out a circular motion; a frame; a whipping mechanism, which comprises a main shaft that is arranged horizontally at a radial direction of the inner cylinder and is arranged above the inner cylinder, a rotating motor that drives the main shaft to rotate in a vertical plane, two countershafts, wherein one end of each of the two countershafts is perpendicular to the main shaft by fixing arrangement, and the other end of each of the two countershafts is respectively hinged to one end of each of two connecting rods, and two whipping rods that are hinged to the other end of each of the two connecting rods respectively; a control apparatus, which comprises a control panel, two controllers that are electrically connected to a vibration motor and a rotation motor respectively, two timing modules that are electrically connected to the two controllers, and two display screens that are arranged on the control panel and are electrically connected to the two timing modules respectively. The whipping type rice cake forming machine can produce rice cakes with good mouthfeel and edible quality, and the mouthfeel is finer.

Description

technical field [0001] The invention relates to a rice cake forming machine. More specifically, the present invention relates to a whipped rice cake forming machine. Background technique [0002] Nian gao is a traditional Chinese New Year food in Southeast Asia. The cookbook "Shici" in the 6th century A.D. contains the method of making Nian gao. After steaming glutinous rice, pound it into rice cakes while hot, then cut them into the size of peach pits and dry them in the air. Deep fried, rolled in sugar and served. By the Ming and Qing dynasties, rice cakes had developed into a perennial snack on the market, with different flavors from the north to the south. Traditional rice cakes are mostly made by hand. After the glutinous rice is steamed, it is manually whipped until it has no grains. Today’s rice cakes are mostly made by machines, but they are mostly made of glutinous rice and water, mixed with auxiliary materials, and poured into molds. Steamed, the rice cake made ...

AI Technical Summary

Problems solved by technology

Traditional rice cakes are mostly made by hand. After the glutinous rice is steamed, it is manually whipped until it has no grains. Today’s rice cakes are mostly made by machines, but they are mostly made of glutinous rice and water, mixed with auxiliary materials, and poured into molds. Steamed, the rice cake made by pulping first is much smoother in texture than the rice cake made by manual whipping, but it lacks the mellow and rough taste and chewiness, which makes people feel the feeling of traditional food

[0003] The existing extruding and injection-type rice cake machines use spiral stirring shafts to whip. Although the glutinous rice can be steamed and then squeezed to make it, the taste is still not as good as the rice cakes made by manual whipping.

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