Method for processing fried bread stick dough during machining

Abstract

The invention discloses a method for processing fried bread stick dough during machining. Reciprocating extension not parallel to the conveying direction is applied to single-layer dough belts operating in the conveying direction, so that fried bread stick dough is pressed to extend in the direction not parallel to the conveying direction, and the stretching ductility of the fried bread stick dough in the conveying direction is guaranteed; then splitting and laminating are carried out in the conveying direction, and the made fried bread stick dough in this way has good stretching ductility inthe conveying direction. According to the method, reciprocating extension not parallel to the dough belt conveying direction is set, the dough belts are firstly stretched and then laminated and split,the problem encountered in the prior art is thoroughly changed, an additionally extending device is low in cost, but the production efficiency can be greatly improved, and the frying quality of the fried bread stick dough can be guaranteed.

Description

technical field [0001] The invention relates to a method for processing the embryo surface of fried dough sticks, in particular to a method for processing the embryo surface of fried dough sticks in machining. Background technique [0002] The machining of fried dough sticks focuses on both efficiency and quality. Those skilled in the art know that fried dough sticks need to be stretched once before frying, and then fried. If the stretching effect is not good, the surface shrinkage will also affect the frying. The quality of fritters. The existing mechanized processing is roughly divided into two processing methods: [0003] One is to press the surface along the running direction of the conveyor belt, and then cut into the dough stick embryos along the vertical direction of the conveyor belt running direction. The stretching of the cut dough stick embryos is stretched along the vertical direction of the conveyor belt. Stretching, the equipment is not easy to achieve double...

AI Technical Summary

Problems solved by technology

[0004] The other is to press the surface along the running direction of the conveyor belt, then cut and superimpose it along the running direction of the conveyor belt, and then form it in sections. The effect of stretching is not ideal, and the effect of frying fried dough sticks is not good

[0005] The two methods in the prior art do not solve this technical problem very well, because the effect of stretching is not good, it will affect the quality of deep-fried dough sticks

As a result, in most cases, stretching is still done manually, which limits the efficiency of machining, and makes the automatic processing of fried dough stick embryos discounted.

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