Shotcrete device

Abstract

The invention relates to the technical field of the food processing and in particular to a slurry spraying device. The slurry spraying device comprises a slurry sprayer. An outlet of the slurry sprayer is downward vertically. The slurry sprayer is internally provided with a slurry spraying starting and stopping mechanism. The slurry spraying starting and stopping mechanism is started and sprays powder slurry to a tray. While the tray is moved in hot water pool, the slurry spraying starting and stopping mechanism is driven to be started or stopped. While the tray is brushed by edible vegetableoil, the tray is continuously moved, so the slurry spraying starting and stopping mechanism is driven to spray the powder slurry into the tray. A spraying quantity of the slurry sprayer is guided to the tray according to practical pressure requirements, so the slurry spraying operation is completed. The slurry spraying device is capable of realizing the automatic slurry spraying operation, and improving efficiency of sheet jelly production.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a spraying device. Background technique [0002] Fenpi is a traditional delicacy in my country. It is loved by diners due to its unique soft and tender taste. Fenpi is made from rice, mung bean, sweet potato starch, potato starch and other raw materials in different regions. It is usually flattened in a container after grinding Or steamed with water and steam on a steamer, a thin, flat and soft skin-like food is obtained. The color is silvery white and smooth, translucent, elastic and tough. People call this kind of skin-like food Fenpi. [0003] Traditional vermicelli processing is mostly done manually. When making vermicelli by hand, the flour paste is added to the copper pan, that is, the copper pan is floated into the boiling water in the pot, and rotated by hand, so that the flour paste is subjected to centrifugal force and then released from the pan. The center of t...

AI Technical Summary

Problems solved by technology

[0003] Traditional vermicelli processing is mostly done manually. When making vermicelli by hand, the flour paste is added to the copper pan, that is, the copper pan is floated into the boiling water in the pot, and rotated by hand, so that the flour paste is subjected to centrifugal force and then released from the pan. The center of the bottom is evenly spread around, and at the same time, it is heated and gelatinized according to the shape and size of the bottom of the rotating disk, and then the copper disk is put into cold water to cool the copper disk, so that the gelatinized powder skin and the copper disk are formed. Separation at the bottom, and then spread the separated separation on the sun curtain made of sorghum stalks, and then place the sun curtain full of vermicelli on the drying field for drying. The way of moving the powder paste makes the powder slurry receive the action of centrifugal force, so that the powder slurry can be evenly distributed along the bottom of the copper plate, and under the water-proof heating of boiling water, the texture of the powder skin is heated more evenly and moist , and the taste of the obtained vermicelli is better, so the traditional handmade vermicelli is more popular among consumers

[0004] There are automated vermicelli production equipment in the prior art, but most of the existing vermicelli production equipment is a conveyor belt structure, and there are formed grooves on the conveyor belt, and the powder paste is squeezed into the groove, and the conveyor belt moves. , and the vermicelli is heated by the high temperature in the cooking chamber, so that the vermicelli is gelatinized and formed. Although the production efficiency of the above-mentioned vermicelli production equipment is significantly improved, however, when the vermicelli is squeezed into the groove, since the vermicelli is freely along the The grooves are distributed on the bottom of the groove, so that the distribution of the powder paste in the groove is uneven, resulting in uneven texture of the formed powder skin, and the heating of the electric heating wire makes the gelatinized powder skin heated too quickly, thus The taste of vermicelli is uneven, and the quality of vermicelli after drying is quite different from that of traditional handmade vermicelli.

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