Quantitative shaping and making device for shredded eggs

Abstract

The invention relates to a quantitative shaping and making device for shredded eggs. The quantitative shaping and making device comprises an egg fluid tank, an egg beating device, a quantitative fluid conveying device, a shredded egg shaping device, a scraper, a material receiving box and a control system, wherein the egg fluid tank is mounted through a mounting frame, and an outlet is formed in the bottom of the egg fluid tank; the egg beating device is arranged in the egg fluid tank; the egg beating device comprises an egg beating motor, a rotating shaft, a stirring fork and a supporting seat; the quantitative fluid conveying device comprises a fluid storing barrel, an egg fluid pushing mechanism and a plurality of fluid guiding pipes; the shredded egg shaping device comprises a mounting seat with a mounting cavity, a heating drum mounted in the mounting cavity, and a shredded egg thickness adjusting mechanism; the scraper is arranged on one side of the heating drum and is arranged opposite to an adjusting barrel; the material receiving box is arranged under the heating drum, and dropped shredded eggs are tidily accommodated in the material receiving box; and the control system controls a cylinder, a rotating motor, an egg beating motor and a resistive heater to work.

Description

technical field [0001] The invention belongs to the technical field of baked food equipment, and in particular relates to a quantitative molding and manufacturing device for shredded eggs. Background technique [0002] Many existing foods use thin sliced ​​egg skins made from eggs. At present, they are usually made by hand. First, pour the beaten egg liquid into a heated pot, and then spread the egg liquid into a thin layer to form an egg skin. Skin, use it directly or cut the egg skin into strips of egg shreds, but the thickness of the egg skin is uneven and the heat is difficult to control when making it by hand, and the experience requirements of the production staff are relatively high, especially in some restaurants that require large batches When egg skin or egg silk is used, the efficiency is low, the thickness is uneven, and the taste is difficult to unify, which affects the appearance. Contents of the invention [0003] The object of the present invention is to o...

AI Technical Summary

Problems solved by technology

[0002] Many existing foods use thin sliced ​​egg skins made from eggs. At present, they are usually made by hand. First, pour the beaten egg liquid into a heated pot, and then spread the egg liquid into a thin layer to form an egg skin. Skin, use it directly or cut the egg skin into strips of egg shreds, but the thickness of the egg skin is uneven and the heat is difficult to control when making it by hand, and the experience requirements of the production staff are relatively high, especially in some restaurants that require large batches When using egg skin or egg shreds, the efficiency is low, the thickness is uneven, and the taste is difficult to unify, which affects the appearance

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