Automatic pressure adjustment device of noodle squeezing roller

Abstract

An automatic pressure adjustment device of a noodle squeezing roller comprises a support, wherein a driving shaft and a driven shaft are arranged on the support; a driving roller is mounted outside the driving shaft; a driven roller is mounted outside the driven shaft; and a wrapper passage is arranged between the driving roller and the driven roller. The automatic pressure adjustment device is characterized in that slide blocks are mounted at the both ends of the driven shaft; slide grooves are formed in the support; the slide blocks are matched with the slide grooves; pressure adjustment mechanisms are arranged on the outer side of the support and comprise spring mounting pipes arranged on the support; pressure adjustment springs are arranged in the spring mounting pipes; push rods are arranged in the pressure adjustment springs; baffles are arranged on the push rods; pressure adjustment screws are arranged at the outer ends of the spring mounting pipes; the inner ends of the pressure adjustment springs are propped against the baffles; the outer ends of the pressure adjustment springs are in contact with the pressure adjustment screws; and the heads of the push rods are propped against the slide blocks.

Description

technical field [0001] The invention relates to an automatic pressure regulating device for noodle extrusion rollers, which is mainly used for processing noodles or dumpling wrappers and belongs to food processing machinery. Background technique [0002] Cooking noodles is simple and labor-saving, and noodles are smooth, chewy, elastic and easy to digest, so noodles have become one of the staple foods of people. But making (making) noodles is rather troublesome. Existing noodles mainly include hand-made noodles or machine-processed noodles. Manually making noodles is a traditional method, including battered noodles, stick faces and cut faces. Stick face, stick face is based on the strength of the human body to act on the dough to make the dough, so there are certain pores in the dough. When the dough with pores is cut into noodles, put it in the pot to cook the noodles When the boiling water is tumbling, the water molecules easily penetrate into the capillary pores of the n...

AI Technical Summary

Problems solved by technology

But making (making) noodles is rather troublesome. Existing noodles mainly include hand-made noodles or machine-processed noodles. Manually making noodles is a traditional method, including battered noodles, stick faces and cut faces. Stick face, stick face is based on the strength of the human body to act on the dough to make the dough, so there are certain pores in the dough. When the dough with pores is cut into noodles, put it in the pot to cook the noodles When the boiling water is tumbling, the water molecules easily penetrate into the capillary pores of the noodles, so that the cooking time of the noodles is short and the noodles are cooked quickly, and the cooked noodles are cooked inside and outside at the same time, and the original flour is maintained. Taste, this kind of noodle tastes good to eat; Described machine-processed noodle comprises batter noodle, roller extruded noodle and sliced ​​noodle, and described roller extruded noodle is to put the pasted dough between two rollers, through two The rollers are repeatedly extruded to make the dough. Because the gap between the two rollers in the prior art is fixed, the distribution of the dough between the two rollers is uneven. There may be more in a certain section and less in a certain section. When there is a lot of dough between the two rollers, the two rollers squeeze the dough tightly, and then squeeze the dough many times, the dough made is pressed very firmly without capillary pores. The cut noodles are boiled in a pot, and the surface is easy to be boiled. Since the water molecules cannot enter the noodles, it is difficult to cook the inside of the noodles. In the process, the original flavor of the flour is gone with the evaporation of water, so such noodles taste bad

The shortcoming of above-mentioned machine-processed skin also exists in the processing of existing dumpling skin

Images