Continuous automatic production line used for processing stir-fried rice

Abstract

The invention discloses a continuous automatic production line used for processing stir-fried rice. The production line comprises a raw material bin, wherein the lower end of the raw material bin is connected to a primary sieving device, the primary sieving device is connected to an automatic weighing device, and the automatic weighing device communicates with a digester through a material conveying pipeline II; a draining device is arranged below the digester, a loading bin is positioned at the upper end of the draining device, and the discharging port of the loading bin communicates with thefeeding port of a stir-frying pan; the discharging port of the stir-frying pan is provided with a swinging vibration sieve, and the discharging end of the stir-frying pan is provided with a fine sandreflux hoister; and the discharging port of the swing vibration sieve is sequentially connected to a sieving cleaning device, a rice milling machine I, a rice milling machine II and a color sorting mechanism through material conveying hoisters, and the discharging port of the color sorting mechanism is connected to a finished product bin through material conveying pipelines. An automatic programcontrol management system of the invention reduces the an intermediate operation links, not only enhances the controllability of the production process and greatly saves manpower, but also obviously improves production efficiency, reduces production cost and increases economic benefit.

Description

Technical field: [0001] The invention belongs to the technical field of food processing, in particular to a continuous automatic production line for processing fried rice. Background technique: [0002] Fried rice is a traditional food of Mongolians. In daily life, herdsmen go out to herd and hunt. Fried rice is a must-have food. This habit has continued to this day. Fried rice is made from the local glutinous rice in Inner Mongolia. The traditional method is to remove the sand in the rice, put it in a large pot, add an appropriate amount of boiling water and simmer until it is half-cooked. It's just fried rice in the usual sense. Due to slightly different production methods, fried rice is divided into crisp fried rice and hard fried rice. The processed fried beige is yellow but not burnt, the rice is firm but not hard, crystal clear and bright, the color is delicious when soaked in milk tea, and it is crispy and delicious. [0003] At present, with the advancement of sci...

AI Technical Summary

Problems solved by technology

Most of the existing methods require the raw material of fried rice to be prepared by high-temperature puffing. Although the taste is crisp and has a certain puffing effect, the nutritional content will be affected to some extent, and some nutrition experts have suggested that long-term consumption of puffed food should be cautious. Digestion, anemia and other diseases

Images