Fresh konjak mashing machine

Abstract

The invention provides a fresh konjak mashing machine comprising a fixed frame, a movable frame, a lower rotating shaft, an upper rotating shaft, a lower gear, an upper gear, a motor, a hammering support, a hammer, a container, a bearing, and screws. The fixed frame is fixed on a platform via the screws, and left and right ends of the fixed frame are provided with upwardly vertical columns; left and right ends of the movable frame are provided with column sleeves sleeving the columns of the fixed frame; the lower rotating shaft is installed on the fixed frame in the front and back direction, and the lower gear is eccentrically installed on the lower rotating shaft; the upper rotating shaft is installed on the movable frame in the front and back direction, and the upper gear is eccentrically installed on the upper rotating shaft and engaged with the lower gear; the motor is installed at the back side of the fixed frame, and a motor shaft stretches into the lower rotating shaft; the hammering support is installed at the front side of the movable frame, and the hammering support is equipped with the hammer; and the container is installed on a container installing piece of the fixed frame. Fresh konjak blocks are put into the container, and after the motor is started, the hammer reciprocates up and down and drubs the konjak blocks in the container until uniform konjak paste is formed.

Description

technical field [0001] The invention relates to a food production device, in particular to a fresh konjac beating machine. Background technique [0002] 97% of konjac is water, and every 100g of konjac contains 2.2g of protein, 0.1g of fat, 17.5g of carbohydrates, 19mg of calcium, and 51mg of phosphorus. In addition, it also contains a large amount of mannose, vitamins, plant fibers and a certain amount of mucus protein , is a beneficial alkaline food, helps people to balance acid and alkali, and is beneficial to human health. The underground tuber of konjac is oblate and round, like a big water chestnut. Konjac food can satisfy the contemporary people's pursuit of low-calorie, low-fat and high-fiber food. [0003] Among the many konjac foods, konjac tofu is the most popular. When making konjac tofu, you need to peel the konjac and cut it into pieces, then beat it into a puree, add lime water, cook it, and finally drain and cool it into pieces. At present, in the process ...

AI Technical Summary

Problems solved by technology

At present, in the process of pulping and making mud, the traditional method is to manually beat fresh konjac pieces with a stick hammer. The advantage is that the extruded konjac mud is fine and smooth and has a good taste. The disadvantage is that the labor cost is high; at present, some merchants use a mixer to crush konjac Because konjac is rich in colloid, the konjac near the cutter is too thin, and more konjac sticks to the inner wall of the container, failing to touch the cutter. The konjac puree is uneven and the taste of the konjac tofu is poor.

[0004] Therefore, there is a need for a device that can simulate the traditional stick hammer to hit the konjac block, and can overcome the defects of large labor costs

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