Dough mixing machine

Abstract

The invention discloses a dough mixing machine. The dough mixing machine comprises a machine frame, wherein a dough mixing tank is fixed in the machine frame; a feeding channel communicates to the dough mixing tank ; a water spraying pipe is arranged in the feeding channel; a stirring device is connected to the inside of the dough mixing tank in a rotating manner; a plurality of discharging openings which are uniformly distributed are formed in the bottom of the dough mixing tank; a closing cap is arranged on each of the discharging openings; the closing caps are connected to the wall of the dough mixing tank in a sliding manner; a driving rod is connected to the part, which is below the dough mixing tank, of the machine frame, in a sliding manner; each of the closing caps is fixedly connected with the driving rod; a reciprocating pushing device communicates to the right side of a feeding pipeline; an inclined board is arranged on the wall of the feeding pipeline located on the left side of the reciprocating pushing device; the inclined board inclines from left to right; and a water outlet of the water spraying pipe faces to the inclined surface of the inclined board. Compared with the prior art, according to the scheme of the invention, the opening degree of each of the discharging openings is controlled by the driving rod to discharge collected water, so that the condition that the dough is too watery or cannot be shaped can be avoided. The dough mixing machine is provided with the reciprocating pushing device, the inclined board and the water spraying pipe, so that the dough mixing efficiency is improved.

Description

technical field [0001] The invention relates to the field of mixing or kneading machines for preparing dough, in particular to a machine for kneading dough. Background technique [0002] Kneading is to add water or additives to the flour, and through proper stirring for a certain period of time, the glutenin and glutenin will gradually absorb water and swell, stick to each other, and form a continuous film-like matrix that crosses and combines with each other to form a three-dimensional shape with The gluten network structure with certain elasticity, extensibility, viscosity and plasticity can be further utilized by people, and can be made into oval, round cake, sheet, etc. according to needs. [0003] However, the existing dough kneading method is manual. The manual method is to pour flour into a basin or on a panel, dig out a concave pond in the middle, pour water into it slowly, and stir slowly with chopsticks until the water is absorbed by the flour. , kneading the nood...

AI Technical Summary

Problems solved by technology

[0004] When kneading dough using the above methods, there are the following problems: manpower is limited. After a period of kneading, people will gradually feel tired. On the one hand, it will reduce the efficiency of kneading dough; If it cannot be completely kneaded, there will be dry noodles in the dough, which will make the dough mix uneven

[0006] The above scheme solves the problems of low mixing efficiency and uneven kneading artificially through mechanized setting and worm gear setting, but there are still certain problems. 1. When kneading dough, if too much water is added to the bucket , it will be too thin or even unable to form a ball, and there is a problem that the accumulated water cannot be discharged after adding too much water; 2. When kneading dough, first pour the flour into the material bucket, and the flour is placed in piles in the material bucket , and then add water into the bucket through the feed port. At this time, the flour is mixed with water, and the water will wet the flour on the surface of the flour pile to form a thicker surface, and make a large number of pimples on the flour pile. The flour inside will not be mixed with water, so it will take a lot of time for the auger to mix the viscous and existing lumps on the surface of the flour when the auger is stirring and kneading the dough, resulting in a reduction in the efficiency of kneading

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