Kneading type wheaten food processing device

Abstract

The invention relates to the technical field of food processing machinery, and particularly relates to a kneading type wheaten food processing device. The common wheaten food processing machinery in the market has the problems of single dough kneading mode, adhesion of wheaten food blanks and stirring components, low dough kneading efficiency, poor mouthfeel of wheaten food finished products and the like. The technical scheme of the invention is that: a spiral push rod is horizontally arranged in a dough kneading barrel; a stirrer support is arranged on the side part of the dough kneading barrel; and a stirrer is vertically suspended above the spiral push rod by using the stirrer support which is connected with a lifter to adjust and control the height of the stirrer. The kneading type wheaten food processing device has the advantages that: the longitudinally arranged stirrer is matched with the transversely arranged spiral push rod, and the dough is pushed and pressed in vertical and horizontal directions and is always transferred between the spiral push rod and the stirrer, so the kneading type wheaten food processing device simulates the conventional manual dough kneading method to repeatedly knead, greatly improves the dough kneading efficiency and enhances the mouthfeel of the wheaten food finished products.

Description

technical field [0001] The invention relates to the technical field of food processing machinery, in particular to a kneading and pressing type pasta processing equipment. Background technique [0002] Pasta is a common food in northern my country, and the production of pasta needs to be completed through multiple steps such as dough mixing, kneading, and dough forming. For the food processing department of large-scale production, mechanical equipment is usually used to replace manual operations such as dough forming. . [0003] At present, the dough mixing mechanisms of common pasta processing equipment on the market can be roughly divided into two types: horizontal mixers and vertical mixers. Most products adopt a horizontal structure, that is, the stirring shaft is installed horizontally in a square mixing box. In actual use, the dough mixing mechanism of this type of structure has problems such as poor dough mixing effect, poor taste of pasta, and low efficiency. The rea...

AI Technical Summary

Problems solved by technology

In actual use, the dough mixing mechanism of this type of structure has problems such as poor dough mixing effect, poor taste of pasta, and low efficiency. The reasons are as follows:

[0004] Since the stirrer is arranged horizontally, parts such as stirring teeth or blades make a circular motion around the stirring axis during work, and the plane formed by the movement trajectory is perpendicular to the bottom plate of the box. Simple and different from the traditional hand-kneading method, because the stirring method lacks kneading and pressing action, it not only needs to increase the stirring time appropriately, but also the kneading effect of the dough and the taste of the finished pasta are far inferior to the traditional processing method; and During the kneading process, the larger dough is easy to stick to the stirring teeth, the shaft and other components, and the small pieces of blanks or debris are thrown, hit and adhered to the corners of the box by the stirring teeth. Once the above situation occurs, it is often necessary to stop the machine processing, not only affects the taste of the ingredients, but also indirectly reduces the processing efficiency, especially for soft noodles such as fried dough sticks and vermicelli.

Another disadvantage of the horizontal structure is that due to the structural limitation of the horizontal agitator, it is necessary to bypass the agitator parts when cleaning the inside of the box, which is time-consuming and laborious

[0005] In addition, there are still a few vertical mixer noodle kneading equipment, which only change the stirring direction of the ingredients, while the horizontal structure products have low operating efficiency, lack of kneading and pressing of dough blanks, and poor taste of pasta products have not been solved.

Images