Non-fried dough cake drying mold

Abstract

The invention provides a non-fried dough cake drying mold. The non-fried dough cake drying mold comprises a body, movable bottom walls and an abutting mechanism; a plurality of placing grooves are formed in the body, and the placing grooves are formed in a penetrating mode; the movable bottom walls are arranged at the bottom of the placing grooves, and latticed air holes are formed in the movablebottom walls; the abutting mechanism is installed on the body, and the output ends of the abutting mechanism are connected to the movable bottom walls, wherein force is applied to the abutting mechanism, and the abutting mechanism is abutted against the movable bottom walls, so that at least one part of a non-fried flour cake in one placing groove is exposed out of the placing groove. After completion of drying, when the non-fried flour cakes in the containing grooves need to be taken out, force is applied to the abutting mechanism, the output ends of the abutting mechanism abut against the movable bottom walls, and therefore the movable bottom walls are jacked upwards by a preset height, so that at least one part of the non-fried flour cakes in the containing grooves are exposed out of the containing grooves, and a worker can take out the non-fried flour cakes conveniently.

Description

technical field [0001] The invention relates to the technical field of instant noodle preparation, in particular to a non-fried noodle cake drying mold. Background technique [0002] During the preparation process of non-fried instant noodles, the divided noodle cakes need to be put into molds, and then sent to a drying device for drying, so as to obtain dried noodle cakes. [0003] The mold for drying mainly includes a main body, on which there is a slot for placing the dough cake, and the bottom of the slot is provided with grid-shaped air holes, so that the steam can dry the bottom of the dough cake during drying. [0004] However, the inventors have found that in the prior art, the dried dough will shrink to a certain extent, making its height lower than the upper edge of the mould, which is not conducive to taking it out from the mould. In the middle, the dough cake is buckled out, which will easily cause partial damage of the dough cake and increase consumption. Con...

AI Technical Summary

Problems solved by technology

[0004] However, the inventors have found that in the prior art, the dried dough will shrink to a certain extent, making its height lower than the upper edge of the mould, which is not conducive to taking it out from the mould. Buckling the dough in the middle will easily cause partial damage to the dough and increase consumption.

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