A brewing food baking processing machine and a preparation method

Abstract

The present application relates to the technical field of food baking processing, in particular to a kind of instant food baking processing machine and preparation method, including machine table, filling box, baking bin, sorting plate and baking plate, oatmeal needs to pass a series of processing procedures before baking, oatmeal is softened after entering cooking after granulating, oatmeal after cooking must be in time into the following tabletting procedure, prevent the oil oxidation in oatmeal, and the baking procedure is carried out to the oatmeal tablet after tabletting, the oatmeal tablet is quickly shaped by baking, and the moisture in the oatmeal tablet is reduced to facilitate preservation, the oatmeal baking processing equipment on the market currently exists single structure of finished product, it is difficult to effectively distinguish and carry out zoned baking treatment for oatmeal tablet with different moisture contents, cause the color of oatmeal tablet of same batch production is chaotic, there is the problem that instant nature is not strong, nutrition loss is too much and reduces consumer purchase desire.

Description

Technical Field

[0001] This invention relates to the field of food baking and processing technology, specifically to a baking and processing machine for instant food and its preparation method. Background Technology

[0002] Baking, also known as roasting or baking, refers to the process of dehydrating and hardening materials by applying dry heat below their ignition point. Baking is a common cooking method that alters the taste, color, and texture of food.

[0003] Oatmeal is a common breakfast food, often used to make healthy and nutritious meals. During the oatmeal production process, baking time has a significant impact on its color. Baking is used to enhance the aroma and texture of oatmeal, and also affects its appearance. Baking time has a direct impact on the color of oatmeal. When oatmeal is heated during baking, the starch and protein in the oatmeal undergo a series of gelatinization and dehydration reactions. These reactions contribute to the change in color. Short baking times result in a light yellow color, while long baking times result in a dark brown color. Therefore, the longer the baking time, the darker the color of the oatmeal. For consumers, the color of oatmeal is also an important indicator when making purchases. When faced with a wide variety of oatmeal products, color is often one of the key factors that attract consumers' attention.

[0004] Before baking, oat flakes undergo a series of processing steps. After being chopped, the oats are steamed to soften them. After steaming, the oats must be promptly rolled into flakes to prevent the oxidation of the oils. The baking process is specifically designed for rolled oat flakes. Baking helps the oat flakes to quickly set their shape and reduces their moisture content for better preservation. Currently, oat flake baking equipment on the market suffers from a lack of variety in the finished product structure. It is difficult to effectively distinguish and bake oat flakes with different moisture contents in different areas, resulting in inconsistent coloring of oat flakes produced in the same batch. This leads to problems such as poor readability, excessive nutrient loss, and reduced consumer purchasing desire.

[0005] In view of this, the present invention proposes a baking processing machine and preparation method for instant food, which solves the above-mentioned technical problems. Summary of the Invention

[0006] To address the shortcomings of existing technologies, this invention provides a baking and processing machine for instant food. This solves the problem that oatmeal baking and processing machines cannot provide zoned baking processing for oatmeal with different moisture contents, resulting in inconsistent color of oatmeal produced in the same batch, poor ready-to-eat properties, excessive nutrient loss, and reduced consumer purchasing desire.

[0007] The technical solution adopted by the present invention to solve its technical problems is a brewing food baking and processing machine, which includes a machine table, a filler box, a baking chamber, a sorting plate and a baking plate. A baking chamber is fixedly installed in the middle of the machine table. The filler box is installed at the end of the machine table, and the filler box is located above the baking chamber. The baking chamber is a semi-open double-layer structure with an upper opening. A guard plate is fixedly installed on the upper part of the machine table, and the baking chamber is located inside the guard plate.

[0008] The sorting plate is fixedly installed on one side of the baking chamber close to the filler box. Sorting air holes are evenly opened in the middle of the sorting plate, and the air outlet of the sorting air holes faces away from the filler box. The baking plate is movably installed on the side of the baking chamber away from the filler box, and the baking plate is located below the sorting plate. Waist-shaped grooves are symmetrically arranged on both sides at one end of the baking chamber. A lifting ring with a "C" shape is fixedly installed in the middle of the baking plate, and both ends of the opening position of the lifting ring are respectively slidably clamped in the waist-shaped grooves on both sides of the baking chamber. The baking plate is made of a material with good heat conductivity.

[0009] Preferably, a horizontal shaft is slidably clamped in the middle of the lifting ring. Dehumidification grid plates are symmetrically installed on both sides of the horizontal shaft through a rotational fit. The grid plates are naturally inclined under the action of gravity. A compression spring is installed between the bottom of the side of the grid plate close to the horizontal shaft and the outer side surface of the horizontal shaft.

[0010] Preferably, the middle part of the sorting plate is an arc structure, and both sides of the sorting plate are flat plate structures tangent to the middle arc. A resonance shaft is fixedly installed at one end of the baking plate below the arc structure of the sorting plate. A notch that engages with the resonance shaft is opened at the bottom of the arc structure of the sorting plate.

[0011] Preferably, the sorting air holes are located at the arc structure of the sorting plate, and the air outlet ports of the sorting air holes are located at the inner tangent position of the arc structure of the sorting plate. Ribs are evenly distributed on the flat plate structure of the sorting plate away from the filler box, and the ribs and the sorting air holes are arranged at intervals.

[0012] Preferably, one side flat plate structure of the sorting plate extends obliquely to the lower part of the filler box. A discharge plate is fixedly installed at the lower port position of the filler box through an angle ring obliquely. The discharge plate is located above the sorting plate, and soft rods made of flexible materials are evenly inserted and installed at the bottom port of the discharge plate.

[0013] Preferably, a throttle shaft is fixedly installed in the middle of the baking chamber. The throttle shaft is located at the axis position of the middle arc structure of the sorting plate. A throttle plate is slidably installed in the middle of the throttle shaft. A throttle ring is fixedly installed at the lower end of the throttle plate. The throttle ring is a semi-circular ring structure and is located above the middle arc structure of the sorting plate. The inside of the throttle ring is hollow, and throttle holes are evenly opened on the outer arc surface of the throttle ring facing the filler bin direction.

[0014] Preferably, the baking plate is horizontally arranged, and the baking plate is divided into a first area and a second area at the position of the lifting ring. The upper part of the first area and the second area are respectively provided with slopes with opposite inclination directions and gradually decreasing thickness. Baking tubes are movably inserted and installed on the inner side of the first area and the second area. The baking tubes are hollow inside and contain heating wires. One end of the baking tube is exposed at the bottom of the slope, and the exposed end of the baking tube is bent upward into a claw shape.

[0015] Preferably, a conveyor belt is rotatably mounted on the lower middle part of the machine, the conveyor belt is located below the baking chamber, the conveyor belt drive shaft is driven by a drive motor, an outlet plate is fixedly mounted on the end of the machine away from the filling box, the outlet plate is located below the conveyor belt, and an isolation plate is provided in the middle of the outlet plate, a brush plate is fixedly mounted on the upper part of the machine, a cleaning brush is fixedly mounted on the brush plate, the cleaning brush is located below the filling box, and the cleaning brush is in contact with the outer surface of the conveyor belt.

[0016] Preferably, the packing box is uniformly connected to the machine base with vibration springs, and vibration blocks are fixedly installed on the outer wall of the packing box. Multiple preheating pipes are inserted into the upper part of the packing box.

[0017] Furthermore, the present invention also provides a method for using a food baking and processing machine, including the following steps:

[0018] S1. Pre-processing: The oat grains used for oat flake production and processing undergo a series of processing steps, including impurity cleaning, oat dehulling, grading and color sorting, cleaning of attached substances, mold and sterilization, pelleting and grading, and oat flake pressing, so that the oat flakes are initially formed.

[0019] S2. Baking Process: After being pressed, the oat flakes need to be baked in a baking machine to reduce the moisture content, which is beneficial for taste and preservation. The oat flakes are introduced using a filling box. The oat flakes slide to the sorting air holes through the curved surface of the sorting plate. Then, the oat flakes are blown by hot air, causing them to rise and fall in a parabolic path. The gravitational difference caused by the change in the moisture content of the oat flakes is used to collect the falling oat flakes in sections and bake them according to the moisture difference. Taking advantage of the thinness and large contact area of ​​the oat flakes, a hot air system is set up in the baking chamber to make the moisture evaporate quickly.

[0020] S3. Grading and Packaging: After baking and drying, the oat flakes are graded by size and color using a vibrating sieve to obtain high-quality oat flake products.

[0021] The beneficial effects of this invention are:

[0022] (1) In this invention, the vibration of the packing box itself can make the concentrated conveyed oat flakes tend to be loose and accelerate their falling process. In addition, the preheating pipe set on the upper part of the packing box can blow dry hot air into its interior. After the hot air overflows, it is immediately blown to the surface of the oat flakes. Through the blowing action of the wind, while accelerating the evaporation of moisture from the oat flakes, the contact between the oat flakes and the inner wall of the packing box can be increased, further improving the looseness and increasing the surface exposed area. The soft rod set at the port of the unloading plate can reciprocate and swing along with the vibration of the packing box. When the clump of oat flakes slides to this position, it is decomposed by the elastic beating action of the soft rod, improving the regional dispersion uniformity of the oat flakes when they slide to the upper part of the sorting plate.

[0023] (2) In this invention, the ribs arranged on the sorting plate can provide guidance for the oat flakes to fly away, and improve the concentration of the path during the flying away process. At the same time, with the surge of hot air, the arc structure in the middle of the sorting plate receives continuous heat replenishment, thereby raising the temperature and performing the first drying operation on the oat flakes in this area, accelerating the rate of moisture evaporation. At the same time, the mass reduction effect after the moisture evaporates from the oat flakes is utilized to alleviate the degree of accumulation between the oat flakes, increase the amount of oat flakes carried by the hot air flow at the sorting vent, and improve the subsequent baking efficiency.

[0024] (3) In this invention, the two sets of grid plates can respectively receive oat flakes with different moisture contents falling from two areas, adapting to the needs of zoned baking. Through the temperature control baking effect of dual zones, different baking temperature zones can be generated on the baking plate according to the final color and drying degree requirements of the oat flakes. By introducing airflow into the baking tube, heat can be radiated evenly and the uniformity of temperature in a single area can be improved. After the airflow passes through the baking tube, it flows out from its exposed end and is blown to the entire baking chamber area, so that the baking chamber is in a high temperature and dry environment. While preventing external dust from flying in, it further accelerates the drying rate of oat flakes entering this area. Attached Figure Description

[0025] The present invention will be further described below with reference to the accompanying drawings and embodiments.

[0026] Figure 1 This is a schematic diagram of the first overall connection structure of the present invention;

[0027] Figure 2 for Figure 1 Enlarged diagram of point A in the diagram;

[0028] Figure 3 This is a schematic diagram of the second overall connection structure of the present invention;

[0029] Figure 4 for Figure 3 Enlarged view of point B in the middle;

[0030] Figure 5 This is a schematic diagram showing the positional relationship between the baking chamber and the enclosure panel in this invention;

[0031] Figure 6 for Figure 5 Enlarged diagram of point C in the diagram;

[0032] Figure 7 for Figure 5 Enlarged diagram of point D in the diagram;

[0033] Figure 8 This is a schematic diagram showing the positional relationship between the baking plate and the sorting plate in this invention;

[0034] Figure 9 for Figure 8 Enlarged diagram of point E in the diagram;

[0035] Figure 10 for Figure 8 Enlarged diagram at point F in the diagram;

[0036] Figure 11 This is a partial structural diagram of the baking plate in this invention;

[0037] In the picture:

[0038] 1. Machine base; 2. Filler box; 3. Baking chamber; 4. Sorting plate; 11. Enclosure plate; 41. Sorting air hole; 5. Baking plate; 31. Waist-shaped groove; 51. Lifting ring; 6. Horizontal shaft; 61. Mesh plate; 62. Compression spring; 52. Resonance shaft; 42. Rib; 20. Angle ring; 21. Discharge plate; 22. Loosening rod; 32. Throttling shaft; 33. Throttling plate; 34. Throttling ring; 35. Throttling orifice; 53. First zone; 54. Second zone; 55. Baking tube; 7. Conveyor belt; 71. Drive motor; 8. Outlet plate; 81. Isolation plate; 9. Brush plate; 91. Cleaning brush; 23. Vibration spring; 24. Vibration block; 25. Preheating tube. Detailed Implementation

[0039] To make the technical means, creative features, objectives and effects of this invention easier to understand, the invention will be further described below in conjunction with specific embodiments.

[0040] This invention provides a baking and processing machine for instant food, which solves the problem that oatmeal baking and processing machines cannot provide a zoned baking process for oatmeal with different moisture contents, resulting in inconsistent color of oatmeal produced in the same batch, poor ready-to-eat properties, excessive nutrient loss, and reduced consumer purchasing desire.

[0041] To ensure that oat flakes with varying moisture content are adequately baked, and to control the degree of browning after baking according to production requirements, such as... Figures 1 to 5 As shown, a preferred embodiment of the present invention provides a baking processing machine for instant food, including a machine base 1, a filling box 2, a baking chamber 3, a sorting plate 4, and a baking plate 5. The baking chamber 3 is fixedly installed in the middle of the machine base 1. The filling box 2 is installed at the end of the machine base 1 and is located above the baking chamber 3. Vibration springs 23 are evenly connected between the filling box 2 and the machine base 1. Vibration blocks 24 are fixedly installed on the outer wall of the filling box 2. Multiple preheating pipes 25 are inserted into the upper part of the filling box 2. The baking chamber 3 is a semi-open double-layer structure with an opening at the top. A protective plate 11 is fixedly installed on the upper part of the machine base 1, and the baking chamber 3 is located inside the protective plate 11.

[0042] During operation, the flaked oat flakes are transported to the top of the filling box 2 by the existing conveying equipment. Then, the oat flakes fall to the inside of the filling box 2 under the action of gravity. At this time, the vibrating block 24 is activated and works in conjunction with the elastic support of the vibration spring 23 to make the filling box 2 vibrate continuously. Subsequently, when the oat flakes come into contact with the inner wall of the filling box 2, the vibration can loosen the centrally conveyed oat flakes and accelerate their falling process. In addition, the preheating pipe 25 set at the top of the filling box 2 introduces dry hot air into it. After the hot air overflows, it is immediately blown to the surface of the oat flakes. Through the air blowing action, the moisture of the oat flakes is accelerated to evaporate, and the contact between the oat flakes and the inner wall of the filling box 2 is increased, further improving the looseness and increasing the surface exposed area. The surrounding protective plate 11 can protect the drying area as a whole and prevent the flaky oat flakes from scattering under the action of airflow.

[0043] Furthermore, because the moisture content of oat flakes varies after batch compression, uniform baking methods can easily lead to inconsistent moisture evaporation, affecting the uniformity of their color. Therefore, if... Figure 4 , Figure 8 and Figure 9 As shown, the sorting plate 4 is fixedly installed in the baking chamber 3 on one side near the filling box 2. The middle part of the sorting plate 4 is an arc structure, and both sides of the sorting plate 4 are flat plate structures tangent to the arc in the middle. Sorting air holes 41 are evenly opened at the middle arc structure of the sorting plate 4. The air outlet of the sorting air hole 41 is located at the inner tangent of the arc structure of the sorting plate 4. Ribs 42 are evenly distributed on the flat structure of the sorting plate 4 away from the filling box 2. The ribs 42 are arranged at intervals with the sorting air holes 41. One side of the flat structure of the sorting plate 4 extends obliquely to the bottom of the filling box 2. The bottom port of the filling box 2 is obliquely fixedly installed with a discharge plate 21 through an angle ring 20. The discharge plate 21 is located above the sorting plate 4, and flexible soft rods 22 are evenly inserted into the bottom port of the discharge plate 21.

[0044] During operation, in the initial position, the tilt angle of the discharge plate 21 is adjusted by adjusting the installation height of the angle ring 20, thereby adjusting the size of the bottom opening of the filling box 2. When the oat flakes reach the lower position of the filling box 2, they slide into the first section of the sorting plate 4 under the tilting guidance of the discharge plate 21. The loose rods 22 located at the port of the discharge plate 21 can reciprocate and swing with the vibration of the filling box 2. When the clump of oat flakes slides to this position, it is broken down by the elastic tapping action of the loose rods 22, improving the uniformity of the oat flakes' dispersion when it slides to the upper part of the sorting plate 4. When the oat flakes slide along the first section of the sorting plate 4 to the second section of the arc structure, the oat flakes gradually decelerate and come to a stop. Subsequently, they intermittently move towards the sorting plate. Hot air is introduced into the vent 41 and flows out at the outlet of the sorting vent 41, pushing the oat flakes piled up in front of the sorting vent 41 to move quickly. This causes the oat flakes to fly off along the third planar structure on the sorting plate 4. The ribs 42 provide guidance for the flying path of the oat flakes, improving the concentration of the path during the flying process. At the same time, with the surge of hot air, the arc structure in the middle of the sorting plate 4 receives continuous heat replenishment, thereby raising the temperature and performing the first drying operation on the oat flakes in this area, accelerating the rate of moisture evaporation. At the same time, the reduction in mass of the oat flakes after moisture evaporation reduces the degree of accumulation between oat flakes, increases the amount of oat flakes carried by the hot air flow at the sorting vent 41 in a single flow, and improves the subsequent baking efficiency.

[0045] Furthermore, to improve the drying performance of the oat flakes at the arc-shaped structure position of the sorting plate 4, and to prevent secondary sticking of the oat flakes during transportation, such as... Figure 5 , Figure 8 and Figure 9As shown, a throttle shaft 32 is fixedly installed in the middle of the baking bin 3. The throttle shaft 32 is located at the axis position of the middle arc structure of the sorting plate 4. A throttle plate 33 is slidably installed in the middle of the throttle shaft 32. A throttle ring 34 is fixedly installed at the lower end of the throttle plate 33. The throttle ring 34 is a semi-circular ring structure and is located above the middle arc structure of the sorting plate 4. The inside of the throttle ring 34 is hollow, and throttle holes 35 are evenly opened on the outer arc surface of the throttle ring 34 facing the filling bin direction. According to the required amount of oatmeal baking treatment, the installation height of the throttle plate 33 on the throttle shaft 32 is adjusted, and then the distance between the throttle ring 34 and the middle arc position of the sorting plate 4 can be adjusted, so as to limit the passing amount of oatmeal. In addition, while hot air is introduced into the sorting air holes 41, air is synchronously introduced into the inner chamber of the throttle ring 34. Subsequently, the hot air flows out from the throttle hole 35 position and blows onto the surface of the oatmeal. Due to the curved radian of the outer contour of the throttle ring 34, there is an inclined angle between the hot air after flowing out and the plane structure of the sorting plate 4. When the oatmeal slides down from above, by controlling the inflow amount of the hot air, an air flow layer can be formed between the oatmeal and the surface of the sorting plate 4 without affecting the falling process of the oatmeal, thereby reducing the contact friction force between the oatmeal and the sorting plate 4, reducing the surface pulverization degree of the oatmeal, and improving the quality. At the same time, the hot air can also overflow to the arc structure position of the sorting plate 4 and dry the oatmeal staying in this area from the upper position, further accelerating the baking process of the oatmeal.

[0046] Further, to further avoid the insufficient drying caused by the adhesion of oatmeal itself, as Figure 5 , Figure 7 , Figure 8 and Figure 11 shown, the baking plate 5 is movably installed on one side of the baking bin 3 away from the filling box 2. The baking plate 5 is located below the sorting plate 4. Waist-shaped grooves 31 are symmetrically arranged on both sides at one end of the baking bin 3. A lifting ring 51 with a "C" - shaped structure is fixedly installed in the middle of the baking plate 5, and both ends of the opening position of the lifting ring 51 are respectively slidably clamped in the waist-shaped grooves 31 on both sides of the baking bin 3. The baking plate 5 is made of a material with good thermal conductivity. A resonance shaft 52 is fixedly installed at one end of the baking plate 5 located below the arc structure of the sorting plate 4. A notch for engaging with the resonance shaft 52 is opened at the bottom of the arc structure of the sorting plate 4. A horizontal shaft 6 is slidably clamped in the middle of the lifting ring 51. Dehumidification grid plates 61 are symmetrically installed on both sides of the horizontal shaft 6 by means of rotational fit. The grid plates 61 are naturally inclined under the action of gravity. A compression spring 62 is installed between the bottom of the side of the grid plate 61 close to the horizontal shaft 6 and the outer side surface of the horizontal shaft 6.

[0047] During operation, when oat flakes are propelled away from the sorting plate 4 by the airflow overflowing from the sorting holes 41, they fall in a parabolic trajectory under the influence of gravity and land on the grid plate 61. The grid plate 61 reciprocates and swings under the impact of the oat flakes and the elastic support of the compression spring 62. When oat flakes come into contact with the grid plate 61, those with a diameter smaller than the aperture of the grid plate 61 fall onto the baking plate 5 for baking. Larger, clumpy oat flakes fall onto the grid plate 61 and roll along its inclined surface, interacting with the slots and holes in the grid plate 61 during this rolling process. Repeated collisions cause the oat flakes to decompose. In addition, the vibration of the grid plate 61 accelerates the decomposition of oat flakes while preventing pore blockage and improving its continuous operation performance. By adjusting the installation height of the horizontal shaft 6 on the lifting ring 51, the height of the grid plate 61 can be further adjusted so that the grid plate 61 can catch the falling oat flakes at the optimal height, improving the looseness of the oat flakes while preventing them from breaking. When the oat flakes finally fall onto the upper surface of the baking plate 5, the baking plate 5 is used to bake the oat flakes for the final time and quickly dehydrate them.

[0048] Furthermore, due to differences in the moisture content of oatmeal, its flight path under airflow will differ; oatmeal with lower moisture content will have a longer flight path, while oatmeal with higher moisture content will have a shorter flight path. Therefore, if... Figure 5 , Figure 8 and Figure 11 As shown, the baking plate 5 is horizontally arranged. The baking plate 5 is divided into a first region 53 and a second region 54 at the position of the lifting ring 51. The upper part of the first region 53 and the second region 54 are respectively provided with slopes with opposite inclination directions and gradually decreasing thickness. Baking tubes 55 are movably inserted and installed on the inner side of the first region 53 and the second region 54. The baking tubes 55 are hollow inside and contain heating wires. One end of the baking tube 55 is exposed at the bottom of the slope, and the exposed end of the baking tube 55 is bent upward into a claw shape.

[0049] During operation, the two sets of grid plates 61 can catch the falling oat flakes from two different areas, adapting to the zoning requirements. The heating wires inside the baking tube 55 are activated. Based on the final color and drying requirements of the oat flakes, the heating wires located in the first area 53 and the second area 54 operate at different heating temperatures. At this time, different baking temperature zones are created in the upper parts of the first area 53 and the second area 54. Airflow is introduced into the baking tube 55, allowing for uniform heat radiation and improving the temperature uniformity within each area. After passing through the baking tube 55, the airflow exits from its exposed end and is blown throughout the entire baking chamber 3 area, creating a high-temperature and dry environment inside the baking chamber 3. This prevents external dust from entering and further accelerates the drying process. The drying rate of oat flakes in this area is controlled by the intermittent airflow at the sorting air holes 41, which causes intermittent vibrations in the central arc structure of the sorting plate 4, due to the abutment between the resonant shaft 52 and the lower part of the sorting plate 4. This vibration is further transmitted to the baking plate 5 through the resonant shaft 52. At the same time, the inclined guiding ability of the upper slopes of the first area 53 and the second area 54 is used to make the dried oat flakes slide to the bottom of the slope after baking. At this time, the slopes of the first area 53 and the second area 54 have different inclination directions, which causes the oat flakes in the two different baking areas to slide to the two sides of the baking chamber 3 after baking, thereby avoiding the mixing of oat flakes of different colors and improving the color uniformity of the oat flakes after temperature-controlled baking.

[0050] Furthermore, to facilitate the rapid export of baked oatmeal for subsequent grading and packaging processing, such as... Figure 1 , Figure 3 , Figure 5 and Figure 6 As shown, a conveyor belt 7 is rotatably mounted on the lower middle part of the machine base 1. The conveyor belt 7 is located below the baking chamber 3. The drive shaft of the conveyor belt 7 is driven by a drive motor 71. An outlet plate 8 is fixedly mounted on the end of the machine base 1 away from the filling box 2. The outlet plate 8 is located below the conveyor belt 7, and an isolation plate 81 is provided in the middle of the outlet plate 8. A brush plate 9 is fixedly mounted on the upper part of the machine base 1. A cleaning brush 91 is fixedly mounted on the brush plate 9. The cleaning brush 91 is located below the filling box 2, and the cleaning brush 91 is in contact with the outer surface of the conveyor belt 7.

[0051] During operation, after the oat flakes have finished baking and have slid off, the drive motor 71 is started, which causes the conveyor belt 7 to operate as a whole. At this time, the oat flakes that have fallen above the conveyor belt 7 are discharged outward along with the movement of the conveyor belt 7 to the outlet plate 8. The isolation plate 81 set in the middle of the outlet plate 8 can realize the separation and diversion of oat flakes of different colors, thereby realizing the differentiation of subsequent processing, improving the recognition, and meeting the processing needs of various oat products. The cleaning brush 91 can realize the self-cleaning of the surface of the conveyor belt 7.

[0052] Furthermore, the present invention also provides a method for using a food baking and processing machine, including the following steps:

[0053] S1. Pre-processing: The oat grains used for oat flake production and processing are subjected to a series of processing steps, including impurity cleaning, oat dehulling, grading and color sorting, cleaning of attached substances, mold and sterilization, pelleting and grading, and oat flake pressing, so that the oat flakes are initially formed.

[0054] S2. Baking Process: After being pressed, the oat flakes need to be baked in a baking machine to reduce the moisture content of the oat flakes in order to improve the taste and preservation. The oat flakes are introduced using the filling box 2. The oat flakes are slid to the position of the sorting air hole 41 by the curved surface of the sorting plate 4. Then, the oat flakes are blown by the hot air to rise and fall in a parabolic path. The gravitational difference caused by the change in the humidity of the oat flakes is used to collect the fallen oat flakes in sections and bake them in sections according to the humidity difference. Taking advantage of the thinness and large contact area of ​​the oat flakes, a hot air system is set up in the baking chamber 3 to make the moisture evaporate quickly.

[0055] S3. Grading and Packaging: After baking and drying, the oat flakes are graded by size and color using a vibrating sieve to obtain high-quality oat flake products.

[0056] The foregoing has shown and described the basic principles, main features, and advantages of the present invention. Those skilled in the art should understand that the present invention is not limited to the above embodiments. The embodiments and descriptions in the specification are merely illustrative of the principles of the invention. Various changes and modifications can be made to the invention without departing from its spirit and scope, and all such changes and modifications fall within the scope of protection claimed by the present invention. The scope of protection of the present invention is defined by the appended claims and their equivalents.

Claims

1. A baking processing machine for instant food, comprising a machine base, a filling box, and a baking chamber, wherein the baking chamber is fixedly installed in the middle of the machine base, and the filling box is installed at the end of the machine base, and the filling box is located above the baking chamber, characterized in that, The baking chamber is a semi-open double-layer structure with an upper opening. A guard plate is fixedly installed on the upper part of the machine table, and the baking chamber is located inside the guard plate. In addition, it further includes: A sorting plate, which is fixedly installed on one side of the baking chamber close to the filling box. Sorting air holes are evenly arranged in the middle of the sorting plate. A baking plate, which is movably installed on the side of the baking chamber away from the filling box. The baking plate is located below the sorting plate. Waist-shaped slots are symmetrically arranged on both sides at one end of the baking chamber. A lifting ring with a "C" - shaped structure is fixedly installed in the middle of the baking plate, and both ends of the opening position of the lifting ring are respectively slidably clamped in the waist-shaped slots on both sides of the baking chamber. A horizontal shaft is slidably clamped in the middle of the lifting ring. Mesh plates for dehumidification are symmetrically installed on both sides of the horizontal shaft. The mesh plates are rotationally matched with the horizontal shaft. The mesh plates are naturally inclined under the action of gravity. A compression spring is installed between the bottom of the side of the mesh plate close to the horizontal shaft and the outer surface of the horizontal shaft. The middle part of the sorting plate is an arc structure, and both sides of the sorting plate are plane structures tangent to the middle arc. A resonance shaft is fixedly installed at one end of the baking plate located below the arc structure of the sorting plate. A notch for engaging with the resonance shaft is opened at the bottom of the arc structure of the sorting plate. The sorting air holes are located at the arc structure position of the sorting plate. The air outlet ports of the sorting air holes are located at the inner tangent position of the arc structure of the sorting plate. Ribs are evenly arranged on the plane structure of the sorting plate far from the filling box, and the ribs and the sorting air holes are arranged at intervals. One side plane structure of the sorting plate extends obliquely to the lower part of the filling box. A discharge plate is fixedly installed at the lower port position of the filling box through an angle ring in an inclined manner. The discharge plate is located above the sorting plate, and soft rods made of flexible materials are evenly inserted and installed at the bottom port of the discharge plate. A throttle shaft is fixedly installed in the middle of the baking chamber, and the throttle shaft is located at the axis position of the middle arc structure of the sorting plate. A throttle plate is slidably installed in the middle of the throttle shaft. A throttle ring is fixedly installed at the lower end of the throttle plate. The throttle ring is a semi-circular ring structure and is located above the middle arc structure of the sorting plate. The throttle ring is hollow inside, and throttle holes are evenly opened on the outer arc surface of the throttle ring facing the filling box direction. The baking plate is horizontally arranged. The baking plate is divided into a first area and a second area with the lifting ring as the boundary. Baking tubes are movably inserted and installed on the inner sides of both the first area and the second area. The baking tubes are hollow inside and heating wires are placed inside. One end of the baking tube is exposed, and the exposed end of the baking tube is bent upward into a claw shape. Vibration springs are evenly connected between the filling box and the machine table, and a vibration block is fixedly installed on the outer wall of the filling box. Multiple preheating tubes are installed in an inserted manner in the upper part of the filling box.

2. The instant food baking processing machine according to claim 1, characterized in that: A conveyor belt is rotatably installed in the middle and lower part of the machine table. The conveyor belt is located below the baking chamber. The driving shaft of the conveyor belt is driven by a driving motor. A discharge plate is fixedly installed at one end of the machine table far from the filling box. The discharge plate is located below the conveyor belt, and a partition plate is arranged in the middle of the discharge plate. A brush plate is fixedly installed on the upper part of the machine table. A cleaning brush is fixedly installed on the brush plate, and the cleaning brush contacts the outer surface of the conveyor belt.

3. A method for preparing an instant food baking processing machine according to any one of claims 1 to 2, characterized in that: This method includes the following steps: S1. Pre-processing: The oat grains used for oat flake production and processing are subjected to the following processes in sequence: impurity cleaning, oat dehulling, grading and color sorting, cleaning of attached substances, mold and sterilization, pelleting and grading, and oat flake processing, so that the oat flakes are initially formed. S2. Baking Process: Oat flakes are introduced using a filling box. The oat flakes slide to the sorting air holes using the structure of the sorting plate. Then, the hot airflow from the sorting air holes causes the oat flakes to rise and fall in a parabolic path. The gravitational differences caused by the changes in the humidity of the oat flakes are used to collect the fallen oat flakes in sections and bake them according to the humidity difference. Taking advantage of the thinness and large contact area of ​​the oat flakes, a hot air system is set up in the baking chamber to make the moisture evaporate quickly. S3. Grading and Packaging: After baking and drying, the oat flakes are put into a vibrating screen for grading by size and color, thus obtaining the finished oat flakes.

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