A kind of fruit and vegetable noodle processing device

Abstract

The invention discloses a fruit and vegetable fine dried noodle processing device, and belongs to the field of cooked wheaten food processing equipment. The fruit and vegetable fine dried noodle processing device comprises a heating and soaking barrel, wherein a water outlet is formed in the lower end of the heating and soaking barrel; a heating layer is arranged at the bottom of the heating and soaking barrel; a draining hole is formed in the lower end of a barrel wall of a room temperature soaking barrel, and a discharge opening is formed in the bottom of the room temperature soaking barrel;a material beating barrel comprises a barrel body and a bottom plate, and the discharge opening is formed in the top of the barrel body; a beating disk is horizontally arranged in the material beating barrel and comprises an outer disk and an inner disk, wherein a plurality of beating heads are arranged on the lower surface of the inner disk; the bottom plate of the material beating barrel is hinged to the lower end of the barrel body; and the water outlet and the material beating barrel are both located above the material mixing barrel; and a stirring shaft is arranged in the material mixingbarrel. Through the adoption of the fruit and vegetable fine dried noodle processing unit disclosed by the invention, the processing working procedures of a system are realized, the manual labor strength is reduced, the production is convenient, and the efficiency is high; and materials are uniformly mixed, so that the mouth feel of each batch of processed fruit and vegetable fine dried noodles is uniform and consistent.

Description

technical field [0001] The invention relates to the field of pasta processing equipment, in particular to a processing device for fruit and vegetable dried noodles. Background technique [0002] Dried noodles are made from fine flour, without preservatives and additives, and the nutrients are effectively retained. The production process of dried noodles is to prepare flour; dissolve salt with a certain amount of water to obtain salt water, mix the salt water with the prepared flour to knead the dough, put the dough into the noodle machine, extrude into strips, and then mix the wet strips Dry the noodles until the moisture content is 12-13%. In order to facilitate storage, transportation and consumption, it is also necessary to cut the dried noodles into lengths of about 18cm. [0003] With the improvement of people's living standards, higher requirements are placed on the taste and nutritional value of food. Traditional dried noodles can no longer meet people's needs. There...

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Problems solved by technology

[0004] The processing flow of the above-mentioned fruit and vegetable vermicelli is basically fragmented. Unlike the traditional vermicelli processing, various raw material processing links are added, and the mixing of raw materials also occurs sequentially. Therefore, there is no special systematic processing equipment. In the processing process, basically every link requires manual operation, the operation is cumbersome, and the quality of the processed fruit and vegetable noodles will have a certain disparity

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