A puffed food processing and fermentation device

Abstract

The invention relates to the technical field of fermentation devices, in particular to a puffed food processing and fermentation device, which includes a placing basin, an overlapping groove is provided on the top surface of the placing basin, a bag body is arranged inside the placing basin, and a card is provided on the surface of the overlapping groove slot, the inside of the card slot is inserted with a pressure rod, the pressure rod is fixed on the bottom surface of the sealing plate, the surface of the sealing plate is provided with a locking screw, the surface of the sealing plate is inserted with a pulling rod, and the bottom end of the pulling rod is fixed on the The top surface of the lifting plate, a rubber cover is arranged between the top surface of the lifting plate and the bottom surface of the sealing plate; the beneficial effect is: the puffed food processing and fermentation device proposed by the present invention is provided with a bag body inside the placement basin, and the bag body is sealed by the sealing plate Clamped on the lap joint groove, and the pressing rod on the bottom of the sealing plate presses the top of the bag body into a part of the card groove, so as to prevent the mouth of the bag body from falling off downwards. The cumbersome cleaning problem caused by the adhesion of fabrics on the inner wall of the basin.

Description

technical field [0001] The invention relates to the technical field of fermentation devices, in particular to a puffed food processing fermentation device. Background technique [0002] Puffed food is a kind of snack food, and the Maillard reaction produced during the puffing process increases the color, aroma and taste of the food. Therefore, the puffing technology is conducive to the careful cultivation of coarse grains, improves the quality of food, and makes the food have a unique flavor of fragrance and crispness; at present, puffed food made from flour as the main raw material is one of the main categories of commercially available snack foods Most of the production processes used in puffed food are: mixing dough, pressing, cutting (silk), steaming, and puffing. In the above-mentioned production process, fermentation treatment will be carried out during dough production. [0003] In the prior art, dough fermentation requires heat preservation treatment, and tradition...

AI Technical Summary

Problems solved by technology

[0003] In the prior art, dough fermentation requires heat preservation treatment, and traditional pots are difficult to keep warm for dough; and when the fermented bread is taken out, there is a large amount of adhesion on the surface of the pot, and it is very troublesome to clean the inner wall of the pot; and it is difficult to seal the pot. Intuitive observation of dough fermentation

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