Method for processing fried bread stick dough during machining
A processing method and machining technology, which is applied in the directions of dough sheeting machine/rolling machine/rolling pin, dough processing, dough forming and cutting equipment, etc., can solve the problem of poor stretching effect, limited machining efficiency, Unsatisfactory stretching effect and other problems, to achieve the effect of ensuring frying quality, low cost and improving production efficiency
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[0017] like figure 1 As shown in the figure, a method for processing the dough stick dough surface in machining, applies reciprocating stretching non-parallel to the conveying direction to the single-layer belt 1 running along the conveying direction, so that the fried dough stick dough skin is compressed in a direction non-parallel to the conveying direction stretching, thereby ensuring the tensile ductility of the dough stick dough sheet in the conveying direction, and then cutting and laminating along the conveying direction, so that the dough stick embryos made in this way have good tensile ductility along the conveying direction.
[0018] Because of the existing two methods of mechanized processing, press the surface along the running direction of the conveyor belt, and then cut it into fried dough stick embryos along the vertical direction of the running direction of the conveyor belt. The independent, intermittent and discontinuous stretching action of the embryos forme...
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