Fast food silk noodle drying device

Abstract

The invention discloses a fast food silk noodle drying device. The fast food silk noodle drying device comprises a drying shell and a drying conveying belt in the drying shell. The drying conveying belt is a hollow conveying belt. The two ends of the drying conveying belt stretch out of the inlet end and the outlet end of the drying shell correspondingly. A plurality of exhaust assemblies are distributed and arranged on the inner top wall of the drying shell in the conveying direction. An air inlet cavity, a moisture absorbing cavity and a temperature rise preheating cavity are sequentially formed in the bottom end in the drying shell from right to left in a communication manner. The air inlet cavity communicates with the outlet ends of the exhaust assemblies through a main airflow channelpipe. The part, located below the drying conveying belt, in the drying shell is provided with a heating stabilization cavity, the heating stabilization cavity communicates with the temperature rise preheating cavity, and a plurality of drying air supply assemblies are distributed and arranged on the top wall of the heating stabilization cavity in the conveying direction. The fast food silk noodledrying device is reasonable in structural design and high in drying efficiency, silk noodles obtained after drying treatment are good in color, not prone to fractures and good in taste, and heat losses can be effectively reduced.

Description

technical field [0001] The invention relates to the field of vermicelli drying equipment, in particular to an instant vermicelli drying device. Background technique [0002] Fan is one of the common foods in China. It is a filamentous food made of mung bean, sweet potato starch, etc., hence the name vermicelli. Often called vermicelli, winter noodles (mainly in Taiwan, China), the Korean peninsula called Tang noodles, Vietnam called noodles. [0003] The best vermicelli is made of mung bean, or corn starch or sweet potato starch, but the quality is not as good as mung bean vermicelli, because mung bean contains the most amylose, it is not easy to rot when cooked, and the taste is the most creamy. Similar to thin noodles, it is sold after drying. It is best to soak it in water to make it soft before eating. The diameter of the vermicelli is generally about 0.5 mm, which is also the origin of its "silk" name. [0004] In the production and processing of fans, there is a very...

AI Technical Summary

Problems solved by technology

[0004] In the production and processing of vermicelli, there is a very important process: drying vermicelli. In the past, the traditional method of drying vermicelli was to dry vermicelli directly in the sun, but this method will be affected by the weather. and work less efficiently

And the existing equipment is to hang the vermicelli on the vermicelli rod, and dry the vermicelli hung on the vermicelli rod. This kind of processing method has many processes, takes a long time, and the processing is complicated and inconvenient to operate. The work efficiency is low, and the quality of the product is unstable; there is also a conveyor belt type vermicelli drying equipment, which has a better drying efficiency than the previous one, but basically it is uniformly dried by high-temperature gas, and the drying process The final vermicelli has a poor color, is easy to break, and has a poor taste

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