A device and process for making dough sticks with a central kitchen industrial production line

Abstract

The application discloses a central kitchen industrial production assembly line old dough steamed bun making device and process, relates to the old dough steamed bun making technical field, the top of the support is fixedly connected with conveying parts, the side of the support is fixedly connected with steaming parts, the side of the support close to the steaming parts is fixedly connected with fermentation parts, the feeding mechanism is arranged, when the flour is put, the flour is continuously contacted and impacted with the inclined blade when pouring, the inclined blade is inclinedly arranged on the side of the rotating shaft, the inclined blade can drive the rotating shaft to rotate at the bottom of the fixed block when being impacted by the impact force of the flour, so that the rotating shaft can drive the impact rod to contact and impact the spraying assembly when rotating, and the spraying assembly can spray and dust in the feeding shell when the flour is poured and in the flour box, so that the phenomenon of dust raising when the flour is poured is reduced.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of old dough steamed buns, and particularly relates to an old dough steamed bun making device and process for a central kitchen industrial production line. BACKGROUND

[0002] The central kitchen industrial production line can provide standardized and scaled food production services for catering enterprises, reduce costs, improve efficiency, ensure food quality and safety, and is a high-efficiency, standardized and safe food production mode. It changes traditional kitchen operations into large-scale industrial production and provides reliable solutions for catering enterprises and food processing industries. With the continuous progress of science and technology and the increasing demand for food quality and safety, the central kitchen industrial production line will be more and more widely applied and developed.

[0003] When the central kitchen industrial production line is used to make old dough steamed buns, the flour and water need to be mixed first, and the dough mixing work is performed. However, when the flour is poured into the dough mixing box, a large amount of flour dust will be generated and will fall on the bodies of the workers around the device. Meanwhile, the workers around the device will inhale a large amount of flour dust. SUMMARY

[0004] In view of the deficiencies of the prior art, the technical scheme adopted by the present application to solve the technical problems is that the present application is an old dough steamed bun making device and process for a central kitchen industrial production line, which comprises:

[0005] A support, a conveying component is fixedly connected to the top of the support, a steaming component is fixedly connected to the side of the support, a fermentation component is fixedly connected to the side of the support close to the steaming component, and a forming component is fixedly connected to the side of the support close to the fermentation component.

[0006] A dough mixing component is used for dough mixing work during the making of old dough steamed buns, the side of the dough mixing component is fixedly connected to the support, and a contact component is fixedly connected to the side of the support close to the dough mixing component.

[0007] The dough mixing part comprises a fixing frame, the top of the fixing frame is fixedly connected with a supporting frame, the side of the supporting frame is fixedly connected with a first motor, the side of the supporting frame away from the first motor is fixedly connected with a second motor, the inner side of the supporting frame is rotatably connected with a dough mixing box, the side of the dough mixing box is fixedly connected with the output end of the second motor, the top of the supporting frame is fixedly connected with a fixed plate, the side of the fixed plate is fixedly connected with an electric hydraulic rod, the output end of the electric hydraulic rod is fixedly connected with a baffle, the top of the baffle is fixedly connected with a feeding mechanism, the side of the dough mixing box is rotatably connected with a stirring rod, the side of the stirring rod is fixedly connected with a stirring blade, one end of the stirring blade is fixedly connected with the output end of the first motor; the flour is put into the dough mixing box through the feeding mechanism, the first motor is turned on, the stirring rod is driven to rotate in the dough mixing box through the output end of the first motor, so that the flour, water, yeast and old dough in the dough mixing box are fully mixed and stirred, so that the dough is formed, and when the dough is mixed, the electric hydraulic rod is turned on, the baffle is driven to move upward through the output end of the electric hydraulic rod, so that the baffle is separated from the limiting of the dough mixing box, the second motor is turned on, the dough mixing box is driven to rotate on the supporting frame through the output end of the second motor, so that the mixed dough in the dough mixing box is poured on the conveying part, and subsequent old dough steamed bun making work is carried out.

[0008] Preferably, the feeding mechanism comprises a feeding shell, the side of the feeding shell is fixedly connected with the inner side of the baffle, the inner side of the feeding shell is fixedly connected with a cross, the side of the cross is fixedly connected with a fixed block, the bottom of the fixed block is rotatably connected with a rotating shaft, the side of the rotating shaft is fixedly connected with an inclined blade, the side of the rotating shaft away from the inclined blade is fixedly connected with a impact rod, and the side of the feeding shell is fixedly connected with a spraying assembly; when the flour is put, the flour continuously contacts and impacts the inclined blade when being poured, the inclined blade is arranged obliquely on the side of the rotating shaft, the inclined blade can drive the rotating shaft to rotate at the bottom of the fixed block when the inclined blade is impacted by the impact force, so that the rotating shaft can drive the impact rod to contact and impact the spraying assembly when the rotating shaft rotates, so that the feeding shell can be sprayed and dusted by the spraying assembly when the flour is poured into the dough mixing box, thereby reducing the phenomenon of dust raising when the flour is poured.

[0009] Preferably, the spraying assembly comprises a water storage box, the inner side of the water storage box is fixedly connected with a spray head, the spray head penetrates the inner wall of the feeding shell, the side of the water storage box is inserted with a pressing rod, the pressing rod penetrates the inner wall of the feeding shell, the side of the pressing rod is slidably connected with the inner side of the water storage box, one end of the pressing rod close to the water storage box is fixedly connected with a pressing plate, a first spring is sleeved on the pressing rod, one end of the first spring is fixedly connected with the pressing plate, and the other end of the first spring is fixedly connected with the side of the pressing rod; when the flour enters the feeding shell and impacts the inclined blade, the inclined blade drives the impact rod to press the pressing rod through the rotating shaft, so that the pressing rod drives the pressing plate to move in the inner cavity of the water storage box, so that the water in the water storage box is sprayed through the spray head by the pressing plate to form a spray, thereby dust falling work can be performed on the flour dust generated when the flour is poured into the feeding shell, thereby avoiding a large amount of flour dust from floating to the bodies of the workers around the device when the flour is poured into the device, and also avoiding the workers around the device from inhaling a large amount of flour dust.

[0010] Preferably, the contact component comprises a contact shell, the side of the contact shell is fixedly connected with a support, a contact groove is formed in the side of the contact shell, a spraying mechanism is rotatably connected to the inner side of the contact groove, and a cleaning mechanism is rotatably connected to the side of the contact groove away from the spraying mechanism; when the conveying component transports the dough after kneading to make steamed buns, the dough is loose in quality, so that the dough residue on the dough is adhered and remains on the conveying component when the conveying component transports the dough, so that the conveying component can be cleaned on the side of the conveying component by the contact component when the conveying component is conveying, so as to ensure the cleanliness of the conveying component, and the conveying component can be cleaned on the side of the conveying component by the cleaning mechanism when the conveying component passes through the contact groove, and food-grade anti-sticking agent is sprayed to the cleaned place of the conveying component by the spraying mechanism, so as to avoid the phenomenon of sticking of the conveying component to the dough when the conveying component transports the dough;

[0011] Preferably, the spraying mechanism includes a spraying housing, both ends of which are rotatably connected to the inner side of a contact groove. Through holes are evenly distributed on the side of the spraying housing. A connecting shaft is fixedly connected to the inner side of the spraying housing. A connecting rod is slidably connected to the side of the connecting shaft. A stop block is fixedly connected to the end of the connecting rod away from the connecting shaft. The side of the stop block contacts the through holes. A round block is fixedly connected to the end of the stop block away from the connecting rod. A third spring is sleeved on the connecting shaft, one end of which is fixedly connected to the connecting shaft. The other end is fixedly connected to the round block; after cleaning the side of the conveying component, when the side of the conveying component is continuously in contact with the round block and rotates, the spraying shell is driven to rotate inside the contact groove. When the round block is pressed into contact with the side of the conveying component, the round block is subjected to pressure, and the connecting rod is moved towards the connecting shaft through the stop block, so that the stop block is disengaged from the through hole. The food-grade anti-stick agent in the inner cavity of the spraying shell is evenly dispersed on the side of the conveying component through the through hole, thereby avoiding the phenomenon of the conveying component sticking to the dough when conveying the dough.

[0012] Preferably, the cleaning mechanism includes a cleaning shaft, with both ends of the cleaning shaft rotatably connected to the inner side of a uniform contact groove. A telescopic rod is fixedly connected to the inner side of the cleaning shaft, and a connecting plate is fixedly connected to the end of the telescopic rod away from the cleaning shaft. The side of the connecting plate contacts the inner side of the cleaning shaft, and a rubber plate is fixedly connected to the side of the connecting plate. A curved plate is fixedly connected to the side of the connecting plate away from the rubber plate. A fourth spring is sleeved on the telescopic rod, with one end of the fourth spring fixedly connected to the connecting plate and the other end of the fourth spring fixedly connected to the inner side of the cleaning shaft. When the conveying component passes through the contact groove, the curved plate first cleans the side of the conveying component, thereby preventing the conveying component from being contaminated. When the dough is being transported, any dough crumbs that fall off will dry and solidify on the side of the conveyor component. A rubber plate is installed on one side of the connecting plate, allowing it to contact and rub against the conveyor component. This cleans the areas where the mesh plate has been scraped, preventing the curved plate from directly contacting the side of the conveyor component and causing damage. Additionally, a telescopic rod is installed on the side of the connecting plate. When the rubber plate rubs against the conveyor component, if the pressure between the conveyor component and the rubber plate exceeds the tension of the fourth spring, the rubber plate can move inwards towards the cleaning shaft via the telescopic rod, thus preventing further compression damage to the side of the conveyor component.

[0013] A process for making steamed buns using sourdough in a central kitchen industrial production line includes the following steps:

[0014] S1: To make the starter, soak the fermented grains in warm water until thoroughly soaked. Add 300g of cooked rice, 27g of fermented grain dry yeast, 200g of 5kg of flour, and 1500g of warm water and mix well. Let it rise for 30 minutes until it opens up and has air pockets. Add 2kg of dry flour, knead it evenly by hand, and add it in 6 batches. Let it rise for 30 minutes each time, and repeat this process 6 times. Add 1kg of flour each time. Put the dough into the kneading unit and add 1 bag of flour (25kg). Stir it into granules and put it in the drying area to dry until dry.

[0015] S2: Second kneading: Soak 1 jin of starter in warm water, add 5 kg of flour and 3.5 kg of water at 30 degrees Celsius, add 200 g of dry yeast, stir until it becomes thin, let it rise and open up the bubbles for 1 hour;

[0016] S3: Three kneading steps, kneading component capacity 75 kg, 150 catties, add 3 bags (150 catties) of flour and 3 kg of thin old dough. Use cold water in summer and hot water at 50 degrees Celsius in winter. Add 680 g of fresh yeast. Knead for 7 to 8 minutes, put in cold storage for 12 hours, and use the 200 catties old dough for shaping the dough the next day.

[0017] S4: For the dough, use 120g of old dough and knead the dough. The kneading component has a capacity of 75kg (150kg). Add 2 bags (100kg) of flour and 1 bag of old dough (75kg) to the dough, for a total of 175kg. Use cold water in summer and hot water (50 degrees Celsius) with 20kg of water in winter. Additives: 100g of alkali and 120g of improver. First, add the old dough, then add the flour and improver, knead for 3 minutes, then add water and knead for a total of 12 minutes.

[0018] S5: Forming machine, which uses forming components to press the dough 12 to 14 times, and according to the preset program, makes the dough into steamed bun blanks of uniform size and regular shape;

[0019] S6: Fermentation, place in the fermentation unit and let it rise for 40 minutes at a temperature of 38 to 42 degrees and a humidity of 65 to 80 degrees.

[0020] S7: Steaming component: 23 minutes, steam generator set to 130°, actual steam box temperature 100°, one large steaming cart uses 3 cubic meters, four small steaming carts use 6 cubic meters, one cart can make 450 steamed buns, one large steaming cart can make 900, about 70 to 100 carts a day.

[0021] S8: Sun-dry, drying time is 2 to 3 hours.

[0022] The beneficial effects of this invention are as follows:

[0023] 1. This invention, by setting up a dough mixing component, allows flour to be placed into a dough mixing box through a feeding mechanism. By activating a first motor, the output of the first motor drives a stirring rod to rotate within the dough mixing box, thereby thoroughly mixing the flour, water, yeast, and sourdough in the dough mixing box to form dough. Simultaneously, after the dough is mixed, by activating an electric hydraulic rod, the output of the electric hydraulic rod drives a baffle upward, thereby releasing the baffle from its limiting position on the dough mixing box. By activating a second motor, the output of the second motor drives the dough mixing box to rotate on a support frame, thereby pouring the mixed dough from the dough mixing box onto a conveying component for subsequent sourdough steamed bun production.

[0024] 2. This invention, through the setting of a feeding mechanism, ensures that when flour is fed in, it continuously contacts and impacts the tilting blades during pouring. By tilting the blades to the side of the rotating shaft, the tilting blades, when impacted by the flour, can drive the rotating shaft to rotate at the bottom of the fixed block. This rotation of the rotating shaft causes the impact rod to contact and impact the spraying assembly. Thus, when the flour is poured into the flour bin, the spraying assembly can spray the feeding shell to reduce dust, thereby reducing dust generation during flour pouring.

[0025] 3. This invention, by setting up a spray assembly, allows flour to enter the feeding shell and impact with the inclined blades. The inclined blades, via a rotating shaft, drive the impact rod and the extrusion rod to compress the flour. This causes the extrusion rod to move the extrusion plate within the water storage box, thereby spraying water from the water storage box through the spray head. This effectively reduces flour dust generated during the pouring process, preventing large amounts of flour dust from being scattered onto workers around the device and avoiding their inhalation of flour dust.

[0026] 4. By incorporating contact components, this invention addresses the issue that when the conveying component transports the kneaded dough for subsequent steamed bun production, the loose texture of the dough causes dough residue to adhere to the conveying component. The contact components clean the sides of the conveying component during transport, ensuring its cleanliness. Furthermore, as the conveying component passes through the contact groove, a cleaning mechanism further cleans its sides. Simultaneously, a spraying mechanism applies a food-grade anti-stick agent to the cleaned areas, preventing dough from sticking during transport. Attached Figure Description

[0027] Figure 1This is a schematic diagram of the structure of the old-fashioned steamed bun making device for the industrialized production line of the central kitchen of the present invention.

[0028] Figure 2 This is a schematic diagram of the structure of the surface component of the present invention;

[0029] Figure 3 This is a schematic diagram of the structure of the invention and the face box;

[0030] Figure 4 This is a schematic diagram of the feeding mechanism of the present invention;

[0031] Figure 5 This is a schematic diagram of the structure of the spray assembly of the present invention;

[0032] Figure 6 This is a schematic diagram of the contact component of the present invention;

[0033] Figure 7 This is the present invention. Figure 6 Schematic diagram of the structure at point A;

[0034] Figure 8 This is the present invention. Figure 6 Schematic diagram of the structure at point B;

[0035] Figure 9 This is a flowchart illustrating the process of making steamed buns using old dough in the industrialized production line of the central kitchen of this invention.

[0036] In the diagram: 1. Support frame; 2. Conveying component; 3. Steaming component; 4. Fermentation component; 5. Shaping component; 6. Contact component; 61. Contact housing; 62. Contact groove; 63. Spraying mechanism; 631. Spraying housing; 632. Through hole; 633. Connecting shaft; 634. Connecting rod; 635. Stop block; 636. Round block; 637. Third spring; 64. Cleaning mechanism; 641. Cleaning shaft; 642. Telescopic rod; 643. Connecting plate; 644. Bend plate; 645. Rubber plate; 646. Fourth spring; 7. Kneading component; 1. Fixed frame; 72. Support frame; 73. First motor; 74. Second motor; 75. Baffle; 76. Fixed plate; 77. Electro-hydraulic rod; 78. Feeding mechanism; 781. Feeding shell; 782. Cross; 783. Fixed block; 784. Rotating shaft; 785. Inclined blade; 786. Impact rod; 787. Spray assembly; 7871. Water storage box; 7872. Spray head; 7873. Extrusion rod; 7874. Extrusion plate; 7875. First spring; 79. Stirring rod; 710. Stirring blade; 711. Mixing box. Detailed Implementation

[0037] The present invention will now be described in further detail with reference to the accompanying drawings and specific embodiments. The embodiments of the present invention are given for illustrative and descriptive purposes only, and are not intended to be exhaustive or to limit the invention to the forms disclosed. Many modifications and variations will be apparent to those skilled in the art. The embodiments were chosen and described to better illustrate the principles and practical application of the invention, and to enable those skilled in the art to understand the invention and design various embodiments with various modifications suitable for a particular purpose.

[0038] Example 1, using Figures 1-5 The following is a description of a device for making steamed buns using old dough in a central kitchen industrial production line according to an embodiment of the present invention.

[0039] like Figures 1-5 As shown, the present invention provides a device for making steamed buns using old dough in a central kitchen industrial production line, comprising:

[0040] The support 1 has a conveying component 2 fixedly connected to its top, a steaming component 3 fixedly connected to its side, a fermentation component 4 fixedly connected to the side of the support 1 near the steaming component 3, and a forming component 5 fixedly connected to the side of the support 1 near the fermentation component 4.

[0041] The dough kneading component 7 is used for kneading dough when making old-fashioned steamed buns. The side of the dough kneading component 7 is fixedly connected to the support 1, and the side of the support 1 near the dough kneading component 7 is fixedly connected to the contact component 6.

[0042] The dough mixing component 7 includes a fixed frame 71, a support frame 72 fixedly connected to the top of the fixed frame 71, a first motor 73 fixedly connected to the side of the support frame 72, a second motor 74 fixedly connected to the side of the support frame 72 away from the first motor 73, a dough mixing box 711 rotatably connected to the inner side of the support frame 72, and the side of the dough mixing box 711 fixedly connected to the output end of the second motor 74. A fixed plate 76 is fixedly connected to the top of the support frame 72, an electric hydraulic rod 77 is fixedly connected to the side of the fixed plate 76, a baffle 75 is fixedly connected to the output end of the electric hydraulic rod 77, a feeding mechanism 78 is fixedly connected to the top of the baffle 75, a stirring rod 79 is rotatably connected to the side of the dough mixing box 711, a stirring blade 710 is fixedly connected to the side of the stirring rod 79, and one end of the stirring blade 710 is fixedly connected to the output end of the first motor 73. The process involves feeding flour into the mixing chamber 711 via the feeding mechanism 78. The first motor 73 is activated, driving the stirring rod 79 to rotate within the mixing chamber 711. This thoroughly mixes the flour, water, yeast, and sourdough in the mixing chamber 711, forming dough. After mixing, the electric hydraulic rod 77 is activated, moving the baffle 75 upwards and releasing it from its position on the mixing chamber 711. The second motor 74 is then activated, causing the mixing chamber 711 to rotate on the support frame 72. This pours the mixed dough from the mixing chamber 711 onto the conveyor component 2 for subsequent sourdough steamed bun production.

[0043] The feeding mechanism 78 includes a feeding housing 781. The side of the feeding housing 781 is fixedly connected to the inner side of the baffle 75. A cross 782 is fixedly connected to the inner side of the feeding housing 781. A fixing block 783 is fixedly connected to the side of the cross 782. A rotating shaft 784 is rotatably connected to the bottom of the fixing block 783. An inclined blade 785 is fixedly connected to the side of the rotating shaft 784. An impact rod 786 is fixedly connected to the side of the rotating shaft 784 away from the inclined blade 785. A spray assembly 787 is fixedly connected to the side of the feeding housing 781. When flour is fed, the flour is poured... The flour continuously impacts the inclined blade 785. By tilting the inclined blade 785 to the side of the rotating shaft 784, when the inclined blade 785 is impacted by the flour, it can drive the rotating shaft 784 to rotate at the bottom of the fixed block 783. As the rotating shaft 784 rotates, it can drive the impact rod 786 to contact and impact the spray assembly 787. Thus, when the flour is poured into the flour box 711, the spray assembly 787 can spray the feed shell 781 to reduce dust, thereby reducing the dust phenomenon when the flour is poured.

[0044] The spray assembly 787 includes a water storage box 7871. A spray head 7872 is fixedly connected to the inner side of the water storage box 7871. The spray head 7872 penetrates the inner wall of the feed housing 781. A squeezing rod 7873 is inserted into the side of the water storage box 7871. The squeezing rod 7873 penetrates the inner wall of the feed housing 781. The side of the squeezing rod 7873 is slidably connected to the inner side of the water storage box 7871. A squeezing plate 7874 is fixedly connected to one end of the squeezing rod 7873 near the water storage box 7871. A first spring 7875 is sleeved on the squeezing rod 7873. One end of the first spring 7875 is fixedly connected to the squeezing plate 7874, and the other end of the first spring 7875 is fixedly connected to the side of the squeezing rod 7873. When When flour enters the feeding shell 781 and impacts the inclined blade 785, the inclined blade 785 drives the impact rod 786 and the extrusion rod 7873 to squeeze through the rotating shaft 784. This causes the extrusion rod 7873 to drive the extrusion plate 7874 to move within the water storage box 7871. The water in the water storage box 7871 is then sprayed out through the spray head 7872, thus reducing the flour dust generated during the pouring process into the feeding shell 781. This prevents large amounts of flour dust from being scattered onto the workers around the device and from inhaling large amounts of flour dust.

[0045] Example 2, using Figures 6-8 The following is a description of the device for making steamed buns using old dough in a central kitchen industrial production line according to the present invention.

[0046] like Figures 6-8 This invention provides a device for making steamed buns using old dough in a central kitchen industrial production line, based on Embodiment 1.

[0047] The contact component 6 includes a contact housing 61, the side of which is fixedly connected to the bracket 1. A contact groove 62 is provided on the side of the contact housing 61. A spraying mechanism 63 is rotatably connected to the inner side of the contact groove 62, and a cleaning mechanism 64 is rotatably connected to the side of the contact groove 62 away from the spraying mechanism 63. When the conveying component 2 transports the kneaded dough for subsequent steamed bun production, the dough is relatively loose, so dough residue will adhere to the conveying component 2 during the conveying process. Therefore, the contact component 6 can clean the side of the conveying component 2 during the conveying process to ensure its cleanliness. When the conveying component 2 passes through the contact groove 62, the cleaning mechanism 64 can clean the side of the conveying component 2. At the same time, the spraying mechanism 63 sprays a food-grade anti-stick agent onto the cleaned area of ​​the conveying component 2 to prevent the dough from sticking during the conveying process.

[0048] The spraying mechanism 63 includes a spraying housing 631, both ends of which are rotatably connected to the inner side of a contact groove 62. Through holes 632 are evenly distributed on the side of the spraying housing 631. A connecting shaft 633 is fixedly connected to the inner side of the spraying housing 631. A connecting rod 634 is slidably connected to the side of the connecting shaft 633. A stop block 635 is fixedly connected to the end of the connecting rod 634 away from the connecting shaft 633. The side of the stop block 635 contacts the through holes 632. A round block 636 is fixedly connected to the end of the stop block 635 away from the connecting rod 634. A third spring 637 is sleeved on the connecting shaft 633. One end of the third spring 637 is fixedly connected to the connecting shaft 633. The other end is fixedly connected to the round block 636; after cleaning the side of the conveying component 2, when the side of the conveying component 2 is continuously in contact with the round block 636 and rotates, the spray shell 631 is driven to rotate inside the contact groove 62. When the round block 636 is pressed into contact with the side of the conveying component 2, the round block 636 is subjected to pressure, and the connecting rod 634 is moved towards the connecting shaft 633 through the stop 635, so that the stop 635 is disengaged from the through hole 632. The food-grade anti-stick agent in the inner cavity of the spray shell 631 is evenly distributed on the side of the conveying component 2 through the through hole 632, thereby preventing the conveying component 2 from sticking to the dough when conveying it.

[0049] The cleaning mechanism 64 includes a cleaning shaft 641. Both ends of the cleaning shaft 641 are rotatably connected to the inner side of a uniform contact groove 62. A telescopic rod 642 is fixedly connected to the inner side of the cleaning shaft 641. A connecting plate 643 is fixedly connected to the end of the telescopic rod 642 away from the cleaning shaft 641. The side of the connecting plate 643 contacts the inner side of the cleaning shaft 641. A rubber plate 645 is fixedly connected to the side of the connecting plate 643. A curved plate 644 is fixedly connected to the side of the connecting plate 643 away from the rubber plate 645. A fourth spring 646 is sleeved on the telescopic rod 642. One end of the fourth spring 646 is fixedly connected to the connecting plate 643, and the other end of the fourth spring 646 is fixedly connected to the inner side of the cleaning shaft 641. When the conveying component 2 passes through the contact groove 62, the side of the conveying component 2 is first cleaned by the curved plate 644, thereby preventing the conveying component from being damaged. When component 2 transports the dough, any dough crumbs that fall off will dry and solidify on the side of the conveyor component 2. Simultaneously, a rubber plate 645 is provided on one side of the connecting plate 643, allowing the rubber plate 645 to contact and scrape against the conveyor component 2. This cleans the area scraped by the mesh plate, preventing the curved plate 644 from directly contacting and cleaning the side of the conveyor component 2, thus avoiding damage. Furthermore, a telescopic rod 642 is provided on the side of the connecting plate 643. When the rubber plate 645 scrapes against the conveyor component 2, if the pressure between the conveyor component 2 and the rubber plate 645 exceeds the tension of the fourth spring 646, the rubber plate 645 can move inwards towards the cleaning shaft 641 via the telescopic rod 642, thus preventing pressure damage to the side of the conveyor component 2.

[0050] Example 3, using Figures 1-8 The following is a description of the device for making steamed buns using old dough in a central kitchen industrial production line according to the present invention.

[0051] like Figure 9 This paper illustrates a process for making steamed buns using old-fashioned dough in an industrialized production line of a central kitchen, comprising the following steps:

[0052] S1: To make the starter, soak the fermented lees in warm water until thoroughly soaked. Add 300g of cooked rice, 27g of fermented lees dry yeast, 200g of 5kg of flour, and 1500g of warm water and mix well. Let it rise for 30 minutes until it opens up and has air pockets. Add 2kg of dry flour, knead it evenly by hand, and add it in 6 batches. Let it rise for 30 minutes each time, and repeat this process 6 times. Add 1kg of flour each time. Put the dough into the kneading component 7 and add 1 bag of flour (25kg). Stir until it becomes granular and put it in the drying area to dry until dry.

[0053] S2: Second kneading: Soak 1 jin of starter in warm water, add 5 kg of flour and 3.5 kg of water at 30 degrees Celsius, add 200 g of dry yeast, stir until it becomes thin, let it rise and open up the bubbles for 1 hour;

[0054] S3: Three kneading steps, kneading component 7 capacity 75 kg, 150 catties, add 3 bags (150 catties) of flour and 3 kg of thin old dough. Use cold water in summer and hot water at 50 degrees Celsius in winter. Add 680 g of fresh yeast. Knead for 7 to 8 minutes, put in cold storage for 12 hours, and use the dough the next day. Knead 200 catties of old dough.

[0055] S4: For the dough, use 120g of old dough and knead the dough. The kneading component has a capacity of 75kg and 150kg. Add 2 bags (100kg) of flour and 1 bag of old dough (75kg) to the dough, for a total of 175kg. Use cold water in summer and hot water (50 degrees Celsius) with 20kg of water in winter. Additives: 100g of alkali and 120g of improver. First, add the old dough, then add the flour and improver, knead for 3 minutes, then add water and knead for a total of 12 minutes.

[0056] S5: Forming machine, through forming component 5, the dough is pressed 12 to 14 times, and according to the preset program, the dough is made into steamed bun blanks of uniform size and regular shape;

[0057] S6: Fermentation, enter fermentation component 4 and proof for 40 minutes at a temperature of 38 to 42 degrees and a humidity of 65 to 80 degrees.

[0058] S7: Steaming component 3: 23 minutes, steam generator set to 130°, actual steam box temperature 100°, large steam cart uses 3 cubic meters per cart, small steam cart uses 6 cubic meters per cart, 450 steam buns per cart, large steam cart uses 900 steam buns, about 70 to 100 carts per day.

[0059] S8: Sun-dry, drying time is 2 to 3 hours.

[0060] The specific workflow is as follows:

[0061] During operation, flour, water, yeast, and sourdough are added to the dough mixing unit 7 in a certain proportion. The dough mixing unit 7 mixes the ingredients thoroughly to form a smooth and elastic dough. The dough is then poured onto the conveyor unit 2 and transported to the forming unit 5. The forming unit 5 shapes the dough into uniformly sized and regularly shaped steamed buns according to a preset program. The shaped steamed buns are then sent to the fermentation unit 4 for proofing. After fermentation, the dough is removed and placed into the steaming unit 3 for steaming. The steam in the steamer quickly heats the steamed buns, causing the starch in the buns to gelatinize and the protein to denature, thus cooking them into steamed buns.

[0062] Flour is fed into the mixing box 711 through the feeding mechanism 78. The first motor 73 is turned on, and the output of the first motor 73 drives the stirring rod 79 to rotate in the mixing box 711, thereby fully mixing the flour, water, yeast, sourdough, and other ingredients in the mixing box 711 to form dough. After the dough is mixed, the electric hydraulic rod 77 is turned on, and the output of the electric hydraulic rod 77 drives the baffle 75 to move upward, thereby releasing the baffle 75 from its limit on the mixing box 711. The second motor 74 is turned on, and the output of the second motor 74 drives the mixing box 711 to rotate on the support frame 72, thereby pouring the mixed dough in the mixing box 711 onto the conveying component 2 for the subsequent production of sourdough steamed buns.

[0063] When flour is added, it continuously contacts and impacts the tilting blade 785 during pouring. By tilting the tilting blade 785 to the side of the rotating shaft 784, when the tilting blade 785 is impacted by the flour, it can drive the rotating shaft 784 to rotate at the bottom of the fixed block 783. As the rotating shaft 784 rotates, it can drive the impact rod 786 to contact and impact the spray assembly 787. Thus, when the flour is poured into the flour box 711, the spray assembly 787 can spray the feed shell 781 to reduce dust, thereby reducing the dust phenomenon when the flour is poured.

[0064] When flour enters the feeding shell 781 and impacts the inclined blade 785, the inclined blade 785 drives the impact rod 786 and the extrusion rod 7873 to squeeze through the rotating shaft 784. This causes the extrusion rod 7873 to drive the extrusion plate 7874 to move within the inner cavity of the water storage box 7871. The water in the water storage box 7871 is then sprayed out through the spray head 7872, thus reducing the dust generated when the flour is poured into the feeding shell 781. This prevents a large amount of flour dust from being scattered onto the workers around the device and from inhaling large amounts of flour dust.

[0065] When the conveyor 2 transports the kneaded dough for subsequent steamed bun production, because the dough is relatively loose, dough crumbs will adhere to and remain on the conveyor 2 during the conveying process. Therefore, the side of the conveyor 2 can be cleaned by the contact component 6 during the conveying process to ensure the cleanliness of the conveyor 2.

[0066] When the conveying component 2 is in the conveying operation, when the conveying component 2 passes through the contact groove 62, the side of the conveying component 2 can be cleaned by the cleaning mechanism 64. At the same time, the spraying mechanism 63 sprays food-grade anti-stick agent onto the cleaned area of ​​the conveying component 2 to prevent the dough from sticking when the conveying component 2 is conveying it.

[0067] When the conveying component 2 passes through the contact groove 62, the side of the conveying component 2 is first cleaned by the bending plate 644. This prevents the dough scraps that fall off the conveying component 2 from drying and hardening on the side of the conveying component 2 during transport. At the same time, a rubber plate 645 is provided on one side of the connecting plate 643, which makes contact and scrape against the conveying component 2. This cleans the area where the mesh plate is scraped, thus preventing the bending plate 644 from directly contacting the side of the conveying component 2 and causing scraping damage. Additionally, a telescopic rod 642 is provided on the side of the connecting plate 643. When the rubber plate 645 scrapes against the conveying component 2, if the squeezing force between the conveying component 2 and the rubber plate 645 is greater than the tensile force of the fourth spring 646, the rubber plate 645 can move inward toward the cleaning shaft 641 via the telescopic rod 642, thus preventing squeezing damage to the side of the conveying component 2.

[0068] After cleaning the side of the conveying component 2, by continuously rotating the side of the conveying component 2 in contact with the round block 636, the spraying shell 631 is driven to rotate inside the contact groove 62. When the round block 636 is pressed into contact with the side of the conveying component 2, the round block 636 is subjected to compressive force, which drives the connecting rod 634 to move towards the connecting shaft 633 through the stop block 635, thereby causing the stop block 635 to disengage from the through hole 632. The food-grade anti-sticking agent in the inner cavity of the spraying shell 631 is evenly dispersed on the side of the conveying component 2 through the through hole 632, thereby preventing the conveying component 2 from sticking to the dough when conveying it.

[0069] Obviously, the described embodiments are only a part of the embodiments of the present invention, and not all of them. All other embodiments obtained by those skilled in the art and related fields based on the embodiments of the present invention without inventive effort should fall within the scope of protection of the present invention. Structures, devices, and operating methods not specifically described and explained in the present invention, unless otherwise specified or limited, shall be implemented according to conventional means in the art.

Claims

1. A device for making dough sticks with old dough in a central kitchen industrial production line, characterized in that it comprises: Include: Support (1), the top of the support (1) is fixedly connected with conveying components (2), the side of the support (1) is fixedly connected with steaming components (3), the side of the support (1) close to steaming components (3) is fixedly connected with fermentation components (4), the side of the support (1) close to fermentation components (4) is fixedly connected with forming components (5); And face components (7) are used for dough making when making old dough steamed buns, the side of the dough making components (7) is fixedly connected with the support (1), the side of the support (1) close to the dough making components (7) is fixedly connected with contact components (6); The dough making components (7) include a fixed frame (71), the top of the fixed frame (71) is fixedly connected with a support frame (72), the side of the support frame (72) is fixedly connected with a first motor (73), the side of the support frame (72) away from the first motor (73) is fixedly connected with a second motor (74), the inner side of the support frame (72) is rotatably connected with a dough making box (711), the side of the dough making box (711) is fixedly connected with the output end of the second motor (74), the top of the support frame (72) is fixedly connected with a fixed plate (76), the side of the fixed plate (76) is fixedly connected with an electric hydraulic rod (77), the output end of the electric hydraulic rod (77) is fixedly connected with a baffle (75), the top of the baffle (75) is fixedly connected with a feeding mechanism (78), the side of the dough making box (711) is rotatably connected with a stirring rod (79), the side of the stirring rod (79) is fixedly connected with stirring blades (710), one end of the stirring blades (710) is fixedly connected with the output end of the first motor (73); The feeding mechanism (78) includes a feeding shell (781), the inner side of the feeding shell (781) is fixedly connected with a cross (782), the side of the cross (782) is fixedly connected with a fixed block (783), the bottom of the fixed block (783) is rotatably connected with a rotating shaft (784), the side of the rotating shaft (784) is fixedly connected with an inclined blade (785), the side of the rotating shaft (784) away from the inclined blade (785) is fixedly connected with a striking rod (786), the side of the feeding shell (781) is fixedly connected with a spraying assembly (787), the rotating shaft (784) can drive the striking rod (786) to contact and impact the spraying assembly (787) when rotating; The spraying assembly (787) includes a water storage box (7871), the inner side of the water storage box (7871) is fixedly connected with a spray head (7872), the side of the water storage box (7871) is inserted with a squeezing rod (7873), one end of the squeezing rod (7873) close to the water storage box (7871) is fixedly connected with a squeezing plate (7874), the squeezing rod (7873) is sleeved with a first spring (7875); The side of the feeding shell (781) is fixedly connected with the inner side of the baffle (75), the spray head (7872) penetrates the inner wall of the feeding shell (781), the extrusion rod (7873) penetrates the inner wall of the feeding shell (781), the side of the extrusion rod (7873) is slidably connected with the inner side of the water storage box (7871), one end of the first spring (7875) is fixedly connected with the extrusion plate (7874), and the other end of the first spring (7875) is fixedly connected with the side of the extrusion rod (7873).

2. The stale dough piece steamed bread making device for a central kitchen industrial production line according to claim 1, characterized in that: The contact component (6) comprises a contact shell (61), the side of the contact shell (61) is fixedly connected with the support (1), the side of the contact shell (61) is provided with a contact groove (62), the inner side of the contact groove (62) is rotatably connected with a spraying mechanism (63), and the side, away from the spraying mechanism (63), of the contact groove (62) is rotatably connected with a cleaning mechanism (64).

3. The stale dough piece steamed bread making device for a central kitchen industrial production line according to claim 2, characterized in that: The spraying mechanism (63) comprises a spraying shell (631), both ends of the spraying shell (631) are rotatably connected with the inner side of the contact groove (62), the side of the spraying shell (631) is uniformly provided with a through hole (632), the inner side of the spraying shell (631) is fixedly connected with a connecting shaft (633), the side of the connecting shaft (633) is slidably connected with a connecting rod (634), one end of the connecting rod (634), away from the connecting shaft (633), is fixedly connected with a stop block (635), one end of the stop block (635), away from the connecting rod (634), is fixedly connected with a circular block (636), and the connecting shaft (633) is sleeved with a third spring (637).

4. The stale dough piece steamed bread making device for a central kitchen industrial production line according to claim 3, characterized in that: The side of the stop block (635) is in contact with the through hole (632), one end of the third spring (637) is fixedly connected with the connecting shaft (633), and the other end of the third spring (637) is fixedly connected with the circular block (636).

5. The stale dough piece steamed bread making device for a central kitchen industrial production line according to claim 2, characterized in that: The cleaning mechanism (64) comprises a cleaning shaft (641), both ends of the cleaning shaft (641) are rotatably connected with the inner side of the contact groove (62), the inner side of the cleaning shaft (641) is fixedly connected with a telescopic rod (642), one end of the telescopic rod (642), away from the cleaning shaft (641), is fixedly connected with a connecting plate (643), the side of the connecting plate (643) is fixedly connected with a rubber plate (645), the side, away from the rubber plate (645), of the connecting plate (643) is fixedly connected with a bent plate (644), and the telescopic rod (642) is sleeved with a fourth spring (646).

6. The stale dough piece steamed bread making device for a central kitchen industrial production line according to claim 5, characterized in that: The side of the connecting plate (643) is in contact with the inner side of the cleaning shaft (641), one end of the fourth spring (646) is fixedly connected with the connecting plate (643), and the other end of the fourth spring (646) is fixedly connected with the inner side of the cleaning shaft (641).

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