Screening and positioning type multi-layer rice crust processing device

Abstract

The invention relates to puffed foods, in particular to a screening and positioning type multi-layer rice crust processing device, and aims at solving the technical problem of providing the screeningand positioning type multi-layer rice crust processing device. According to the technical scheme, the screening and positioning type multi-layer rice crust processing device comprises a working machine bottom plate, a first working frame high plate, a second working frame high plate, an operation control screen, an inner scattering system, an extruding, blocking and screening system, an intercepting and sealing system, a separating and returning system and a working fixing frame column, wherein the upper part of the working machine bottom plate is connected with the first working frame high plate. According to the screening and positioning type multi-layer rice crust processing device, the upper surface of the lower crust of double-layer rice crust can be attached with seasonings, the phenomenon that seasonings cannot infiltrate into the inner surface of the double-layer rice crust during later rice crust frying can be avoided, the rice crust with single-side opening in the double-layer rice crust can be separated, and the double-layer rice crust with single-side opening can be subjected to secondary sealing treatment.

Description

technical field [0001] The invention relates to a puffed food, in particular to a screening and positioning multi-layer crispy rice processing device. Background technique [0002] Puffed food is made of grains, potatoes or beans as the main raw materials. It is made by puffing processes such as baking, frying, microwave or extrusion, etc. The volume is obviously increased, and a certain degree of puffing is crispy and fragrant. , Different styles of leisure food. [0003] At present, there is a kind of double-layer rice cracker. In the production process of the double-layer rice cracker in the prior art, it is necessary to press and bond the left and right sides of two small pieces of dough, and the central part remains unbonded. In the process of pressing and bonding, there are some rice crackers that are not tightly bonded and open on one side. This kind of rice cracker cannot be applied to later production and processing. It needs to be sorted manually, and the double-l...

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the production process of the double-layer rice crust in the prior art, it is necessary to press and bond the left and right sides of two small pieces of dough, and keep the central part in an unbonded state. During the process of pressing and bonding the two pieces of dough on both sides , there are some rice crackers that are not tightly bonded and open on one side. This kind of rice crackers cannot be applied to later production and processing. At the same time, in the later frying process of the double-layer rice crust, because it is a double-layer skin rice crust, the seasoning cannot enter the inside of the double-layer skin when the seasoning is sprinkled, resulting in the shortcoming that the inside of the double-layer skin is tasteless and affects the taste. The technical problem to be solved To: Provide a screening and positioning multi-layer crispy rice processing device

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