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Post-processing mechanism and production system for instant laminaria japonica noodles

A production system and noodle technology, applied in dough processing, dryers, food science, etc., can solve problems such as uneven drying of noodles, low work efficiency, and broken noodles, so as to optimize production flow and improve heat utilization , the effect of improving work efficiency

Active Publication Date: 2019-11-26
FUJIAN JIEFENG CHOICE RARE SEA FOOD DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it can only dry the surface of the noodles, and the uneven drying of the noodles can easily cause problems such as noodle breakage and stickiness; at the same time, due to the existence of the exhaust fan, the hot air will be ejected from the electric heating tube and then move towards the hot air duct , thereby reducing the drying efficiency of noodles, which is not conducive to the production of noodles
[0006] At present, in the production of noodles, the method of hanging is often used for conveying. The hanging conveying of the prior art mostly adopts the method of manual feeding, resulting in low work efficiency and poor continuity before and after the production process.

Method used

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  • Post-processing mechanism and production system for instant laminaria japonica noodles
  • Post-processing mechanism and production system for instant laminaria japonica noodles
  • Post-processing mechanism and production system for instant laminaria japonica noodles

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Effect test

Embodiment 1

[0052] This embodiment discloses a kelp noodle, which is made from the following raw materials in parts by weight: 60 parts of flour, 3 parts of mung bean powder, 5 parts of kelp, 2 parts of yam powder, 2 parts of minced fish meat, 3 parts of papaya juice, and 2 parts of pork liver powder , 2 parts of light bamboo leaves, 2 parts of licorice, 0.4 parts of cellulase, 4 parts of coconut milk, 6 parts of eggs, 0.6 parts of papain, 6 parts of glucose, 3 parts of salt.

Embodiment 2

[0054] This embodiment discloses a kelp noodle, which is made from the following raw materials in parts by weight: 70 parts of flour, 7 parts of mung bean powder, 8 parts of kelp, 3 parts of yam powder, 6 parts of minced fish, 5 parts of papaya juice, and 4 parts of pork liver powder , 4 parts of bamboo leaves, 4 parts of licorice, 0.6 parts of cellulase, 6 parts of coconut milk, 14 parts of eggs, 0.8 parts of papain, 8 parts of glucose, and 7 parts of salt.

Embodiment 3

[0056] This embodiment discloses a kelp noodle made from the following raw materials in parts by weight: 65 parts of flour, 4 parts of mung bean powder, 6 parts of kelp, 3 parts of yam powder, 3 parts of minced fish, 4 parts of papaya juice, 3 parts of pork liver powder, 3 parts of bamboo leaves, 4 parts of licorice, 0.5 parts of cellulase, 5 parts of coconut milk, 8 parts of eggs, 0.7 parts of papain, 7 parts of glucose, and 6 parts of salt.

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Abstract

The present invention discloses a post-processing mechanism for instant laminaria japonica noodles. The post-processing mechanism for the noodles comprises a noodle cooking machine, a noodle cutting machine, a noodle hanging and conveying mechanism and a drying device. The noodle cooking machine is used for cooking strip-cut raw noodles, the noodle cutting machine is used for cutting the noodles after cooking, the noodle hanging and conveying mechanism is used for conveying the noodles after cutting, and the drying device is used for drying the conveyed noodles. The present invention also discloses a production method. The instant laminaria japonica noodles are high in nutritional value and good in mouthfeel. The post-processing mechanism fully mixes materials, is strong in production assembly line, good in drying efficiency and high in heat utilization rate.

Description

technical field [0001] The invention relates to the technical field of kelp food, in particular to a post-processing mechanism and a production system for instant kelp noodles. Background technique [0002] Noodles are one of the staple foods of the public. There are various types of noodles on the market today. Traditional noodles are generally made of flour or mixed with miscellaneous grains. [0003] The noodle production line of the prior art generally includes a dough mixing device, a ripening plate, a pressing roller, a strip cutter, a cutting knife and the like. The dough mixing device is used to mix flour, water and other auxiliary materials; the aging plate is used to mature the fabric, generally fermented for 15 minutes, and the pressing roller is used to press the mixed fabric into a block cake; the strip cutter is used to The pressed lumpy noodle cake is cut into a strip-shaped noodle cake with a certain width; the cutting knife is used to cut the strip-shaped n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21C9/02A21C11/10A21C9/08F26B15/18F26B21/00F26B23/10
CPCA21C9/02A21C9/08A21C11/10F26B15/18F26B21/004F26B23/10
Inventor 陈美华吴捷
Owner FUJIAN JIEFENG CHOICE RARE SEA FOOD DEV
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