Dough kneading device for processing dough leaves with uniform rolling

Abstract

The invention discloses a dough kneading device for processing dough leaves with uniform rolling, and relates to a dough kneading device, the dough kneading device comprises a dough kneading hopper, the dough kneading hopper is of a hollow hemispherical structure, the upper part of the dough kneading hopper is detachably connected with a glass cover in a sealing manner, and the glass cover covers the dough kneading hopper to form a closed space; a vacuumizing pump is fixedly installed in the middle of the upper surface of the glass cover, the input end of the vacuumizing pump penetrates into the glass cover in a sealed mode through an exhaust pipe and is communicated with the glass cover in a sealed mode, a supporting plate is fixedly connected to the inner wall of the lower portion of the glass cover, and a rolling mechanism used for rolling dough in the dough kneading hopper is arranged on the supporting plate. The rolling mechanism is used for rolling operation in a vacuum environment, and the air pressure is low under the vacuum condition, so that the oxygen content of dough after dough kneading is reduced, the storage life of the dough is prolonged, and a remarkable actual use effect is achieved.

Description

technical field [0001] The invention relates to a kneading device, in particular to a kneading and kneading kneading kneading kneading kneading kneading kneading device for processing noodles. Background technique [0002] Noodle leaves are a kind of food, there are soup and noodles. Made from rolled noodles. Compared with noodles, the leaves of noodles are thinner and wider. When making the above-mentioned foods, it is often necessary to mix the noodles first. Kneading noodles means adding water and additives to the flour, and stirring properly for a certain period of time to make the gluten Protein and glutenin gradually absorb water and swell, stick to each other, form a continuous film-like matrix and cross-link each other, forming a three-dimensional gluten network structure with certain elasticity, extensibility, viscosity and plasticity, so that it can be further processed by people. use. [0003] When using manual kneading, because manpower is limited, people will...

AI Technical Summary

Problems solved by technology

[0003] When using manual kneading, because manpower is limited, people will feel tired when kneading reaches a certain time, so on the one hand, the efficiency of kneading will be reduced, and on the other hand, the strength will not be enough. Although using automatic equipment will save manpower, but There are uneven dough kneading, and most of them are directly exposed to the air for kneading operation, which will cause more air bubbles and more oxygen in the dough after molding. If it is not used within a certain period of time, it may cause deterioration. Happening

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