A flavored fried instant noodle production system comprising a water removal device

Abstract

This invention discloses a production system for flavored fried instant noodles including a dehydration device. The system comprises a noodle cutting mechanism and a noodle dehydration and drying mechanism. The noodle cutting mechanism includes a noodle flavoring liquid application mechanism. The noodle dehydration and drying mechanism includes a drying chamber with a conveyor belt inside. Multiple noodle clamping mechanisms are evenly distributed on the conveyor belt. A first vertical air duct and a second vertical air duct are respectively located on both sides of the conveyor belt inside the drying chamber. A noodle feeding port is located near the bottom of one side of the drying chamber. A hot air inlet pipe is fixed to the top of the drying chamber, and the hot air inlet pipe has two branches, which are respectively connected to the first and second vertical air ducts. This invention, by setting up a conveyor belt and evenly distributed noodle clamping mechanisms, combined with the vertical air ducts on both sides, achieves uniform drying of the noodle on both sides during the conveying process, greatly improving the dehydration efficiency and quality of the noodle after flavoring, providing a good foundation for the subsequent frying process.

Description

Technical Field

[0001] This invention relates to the field of instant noodle production technology, and in particular to a flavored fried instant noodle production system including a dehydration device. Background Technology

[0002] In the production of flavored fried instant noodles, dehydration of the noodles after flavoring is a key process. In traditional production methods, the noodles often have excessively high moisture content after flavoring, leading to rapid oil deterioration and increased energy consumption when directly fried. Current technology typically adds an air-blowing device (also known as an air knife) after flavoring to remove excess moisture. However, this method has drawbacks: weak airflow limits dehydration, while strong airflow causes noodle displacement, affecting subsequent processes. To improve dehydration, simple drying equipment is sometimes added after the airflow to further reduce the moisture content of the noodles. However, this often fails to achieve uniform and effective dehydration, resulting in excessive moisture residue in certain areas. During the drying process, it's difficult to maintain stable noodle holding, leading to noodle falling or damage, impacting production efficiency and product quality. Furthermore, existing drying equipment lacks precise and automated noodle feeding methods, often requiring frequent manual intervention, increasing labor intensity and reducing drying efficiency. Summary of the Invention

[0003] To address the problems mentioned in the background section, the present invention provides a flavored fried instant noodle production system including a dehydration device.

[0004] To achieve the above objectives, the present invention adopts the following technical solution: A flavored fried instant noodle production system including a dehydration device includes a noodle cake cutting mechanism and a noodle cake dehydration and drying mechanism. The noodle cake cutting mechanism includes a noodle cake flavoring liquid pouring mechanism. The noodle cake dehydration and drying mechanism includes a drying box with a conveyor belt inside. Multiple noodle cake clamping mechanisms are evenly distributed on the conveyor belt. A first vertical air duct and a second vertical air duct are respectively provided on both sides of the conveyor belt in the drying box. A noodle cake feeding port is opened on one side of the drying box near the bottom. A hot air inlet pipe is fixed at the top of the drying box. The hot air inlet pipe has two branches, which are respectively connected to the first vertical air duct and the second vertical air duct.

[0005] Preferably, an air extraction and water collection hood is provided directly below the drying box, and an inclined dough guide plate is fixed on the side of the drying box away from the dough feeding port.

[0006] Preferably, a drive box is provided on the outer wall of the drying box, and a rotary motor is fixed in the drive box by a bracket. The rotary motor drives the conveyor belt to run, and the side of the conveyor belt near the dough feeding port transports the dough upward, while the side of the conveyor belt away from the dough feeding port transports the dough downward.

[0007] Preferably, the power input shaft of the conveyor belt is fixed with a first gear, and the output shaft of the rotary motor is fixed with a second gear, wherein the second gear is an incomplete gear.

[0008] Preferably, the dough clamping mechanism includes a connecting strip, which is fixed to the conveyor belt. A guide rail is fixed on the side of the connecting strip away from the conveyor belt. A support plate is movably installed on the guide rail, and ventilation holes are provided on the support plate.

[0009] Preferably, the cross support plate is provided with a dough disc clamping mechanism, which includes clamping strips.

[0010] Preferably, a vertical shaft is movably mounted on the support plate, the vertical shaft passes through the support plate, and one end of the vertical shaft is fixed to the support plate. The vertical shaft can move vertically and rotate.

[0011] Preferably, a cylinder is fixed to the end of the vertical shaft away from the clamping bar, a return spring is installed on the outside of the vertical shaft, a helical groove is opened on the cylinder, a vertical bar is fixed to the bottom end of the support plate, and an insertion rod is fixed to the side of the vertical bar near the cylinder, with one end of the insertion rod extending into the helical groove.

[0012] Preferably, an annular guide is fixed on the inner wall of the drying box. A limiting groove is provided on the annular guide, and the annular guide surrounds the outer side of the conveyor belt. Arc-shaped protrusions are provided on both sides of the annular guide at the height position corresponding to the dough feeding port. An inclined guide plate is fixed to the bottom end of the guide rail by a tripod. The elastic force of the return spring pushes the cylinder to move downward to keep it in contact with the top of the inclined guide plate. Guide crossbars are fixed on both sides of the support crossbar. One end of the guide crossbar moves through the guide rail and extends into the guide groove of the annular guide.

[0013] Preferably, a sliding component is fixed to the bottom end of the cylinder, and the sliding component has a hemispherical structure.

[0014] Compared with the prior art, the beneficial effects of the present invention are: This invention achieves uniform drying of both sides of the dough during the conveying process by setting up a conveyor belt and equidistantly distributed dough clamping mechanism, in conjunction with vertical air ducts on both sides. This greatly improves the dehydration efficiency, ensures that the dough is fully dehydrated, and provides a good foundation for the subsequent frying process.

[0015] The conveyor belt operates intermittently, and each pause ensures that the dough clamping mechanism is precisely aligned with the dough dispensing port, facilitating dough dispensing and improving the accuracy and convenience of operation.

[0016] The ventilation holes in the support plate of the dough clamping mechanism ensure that all sides of the dough are heated and dried evenly, improving drying efficiency. The design of the vertical shaft driving the clamping bar can not only avoid obstructing the dough when it is put in, but also stably clamp the dough when it is turned and moved, preventing the dough from falling off and being damaged, thus ensuring the integrity and high quality of the dough during the drying process.

[0017] The spiral groove on the vertical shaft works in conjunction with the insert rod to precisely link the lifting and rotating of the clamping bar. The annular guide and the dough clamping mechanism work together to automatically switch the state at the height of the dough feeding port, which improves the automation level of production, reduces manual intervention, and increases production efficiency. Attached Figure Description

[0018] To more clearly illustrate the technical solutions in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0019] Figure 1 This is a first-view perspective perspective view of the drying oven of the present invention; Figure 2 This is a second-view perspective perspective view of the drying oven of the present invention; Figure 3 This is a front-view sectional view of the drying oven of the present invention; Figure 4 The first-view schematic diagram of the drying oven of the present invention omits the drive box; Figure 5 for Figure 4 Enlarged detail image of position A in the middle; Figure 6 This is a schematic diagram of the meshing of the first gear and the second gear in the drive box of the present invention; Figure 7 This is a schematic diagram of the annular guide structure of the present invention; Figure 8 This is a first-view perspective perspective view of the conveyor belt of the present invention; Figure 9 This is a second-view perspective perspective view of the conveyor belt of the present invention; Figure 10 This is a magnified detail view of the dough clamping mechanism of the present invention from a first perspective; Figure 11 This is a schematic diagram showing the position of the clamping strip in the clamped state of the dough clamping mechanism of the present invention; Figure 12 This is a schematic diagram showing the position of the clamping strip in the released state of the dough clamping mechanism of the present invention; Figure 13 This is an enlarged detail view of the cylinder of the present invention; In the diagram: 1 Drying box, 101 First vertical air duct, 102 Second vertical air duct, 103 Dough cake feeding port, 104 Dough cake guide plate, 2 Hot air inlet pipe, 3 Exhaust and water collection cover, 4 Conveyor belt, 5 Dough cake clamping mechanism, 501 Supporting horizontal plate, 502 Ventilation hole, 503 Connecting strip, 504 Guide rail, 505 Guide horizontal bar, 506 Vertical shaft, 507 Clamping strip, 508 Return spring, 509 Inclined guide plate, 510 Cylinder, 511 Helical groove, 512 Vertical bar, 513 Insert rod, 514 Sliding assembly, 6 Drive box, 601 First gear, 602 Rotary motor, 603 Second gear, 7 Annular guide, 701 Arc-shaped protrusion. Detailed Implementation

[0020] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention. Example 1

[0021] Reference Figure 1-13 A flavored fried instant noodle production system including a dehydration device includes a noodle cutting mechanism and a noodle dehydration and drying mechanism. The noodle cutting mechanism includes a noodle flavoring liquid pouring mechanism, and the noodle dehydration and drying mechanism includes a drying box 1 with a conveyor belt 4 inside. Multiple noodle clamping mechanisms 5 are evenly distributed on the conveyor belt 4. A first vertical air duct 101 and a second vertical air duct 102 are respectively provided on both sides of the conveyor belt 4 inside the drying box 1. A noodle feeding port 103 is opened on one side of the drying box 1 near the bottom. A hot air inlet pipe 2 is fixed at the top of the drying box 1. The hot air inlet pipe 2 has two branches, which are respectively connected to the first vertical air duct 101 and the second vertical air duct 102. The dough cutting mechanism cuts the dough into pieces, which are then conveyed by a conveyor belt. During the conveying process, a flavoring agent is applied. Since the dough has a high moisture content after flavoring, which will adversely affect the subsequent frying process, the dough needs to be transferred to the dough drying mechanism to dry and remove moisture. The dough is placed into the drying box 1 through the dough feeding port 103. The conveyor belt 4 carries the dough clamping mechanism 5 in a circular motion. When the dough clamping mechanism 5 moves upward to the position of the dough feeding port 103, the dough to be dried is placed on the dough clamping mechanism 5. The dough clamping mechanism 5 continues to move upward. During the movement, one side of the dough is facing upward, and the hot air in the first vertical air duct 101 dries the dough from top to bottom. When the dough clamping mechanism 5 reaches the highest point, it begins to move downward, and the dough is flipped 180 degrees so that the other side of the dough is facing upward. The hot air in the second vertical air duct 102 dries the other side of the dough from top to bottom.

[0022] The drying chamber 1 is equipped with a vacuum and water collection hood 3 directly below it. A tilted dough guide plate 104 is fixed on the side of the drying chamber 1 away from the dough feeding port 103. During the drying process, the vacuum and water collection hood 3 is connected to the negative pressure mechanism to draw away the hot air. The liquid left during the drying process also falls into the vacuum and water collection hood 3 and is collected. The dried dough falls onto the dough guide plate 104 and is collected for the next frying process.

[0023] A drive box 6 is provided on the outer wall of the drying box 1. A rotary motor 602 is fixed inside the drive box 6 by a bracket. The rotary motor 602 drives the conveyor belt 4 to run. The side of the conveyor belt 4 closest to the dough feeding port 103 transports the dough upwards, and the side of the conveyor belt 4 away from the dough feeding port 103 transports the dough downwards. Example 2

[0024] Reference Figure 1-13 The difference between this embodiment and embodiment 1 is that the power input shaft of the conveyor belt 4 is fixed with a first gear 601, and the output shaft of the rotary motor 602 is fixed with a second gear 603, which is an incomplete gear. When the rotary motor 602 is turned on, it drives the second gear 603 to rotate and mesh with the first gear 601 to drive the conveyor belt 4 to run. Since the second gear 603 is an incomplete gear, it can drive the conveyor belt 4 to run intermittently. Each time it stops, a dough clamping mechanism 5 is aligned with the dough feeding port 103, which makes it easier to feed the dough. Example 3

[0025] Reference Figure 1-13The difference between this embodiment and embodiment 1 is that the dough clamping mechanism 5 includes a connecting strip 503, the connecting strip 503 is fixed to the conveyor belt 4, a guide rail 504 is fixed on the side of the connecting strip 503 away from the conveyor belt 4, a support plate 501 is movably installed on the guide rail 504, and a ventilation hole 502 is opened on the support plate 501. The presence of the ventilation hole 502 ensures that when the dough is flipped over, hot air can dry the side of the dough that is close to the support plate 501 through the ventilation hole 502. The dough is fixed at the top of the support plate 501. The support plate 501 is provided with a dough clamping mechanism, which includes a clamping bar 507. A vertical shaft 506 is movably installed on the support plate 501. The vertical shaft 506 passes through the support plate 501, and one end of the vertical shaft 506 is fixed to the support plate 501. The vertical shaft 506 can move vertically and rotate. Since the vertical shaft 506 can move vertically and rotate, when the vertical shaft 506 rotates to the position of the clamping bar 507... Figure 11 In this state, the clamping bar 507 will not clamp the dough, nor will it obstruct the dough from being placed on the top of the support plate 501. When the vertical shaft 506 rotates to the position where the clamping bar 507 is located... Figure 12 In this state, the clamping bar 507 rotates 90 degrees and moves to the top of the dough. At the same time, the clamping bar 507 moves downward to clamp the dough on the top of the support plate 501, which ensures that the dough will not fall off the support plate 501 when the support plate 501 is flipped so that the dough is facing down. Example 4

[0026] Reference Figure 1-13 The difference between this embodiment and embodiment 3 is that a cylinder 510 is fixed at the end of the vertical shaft 506 away from the clamping bar 507, a return spring 508 is installed on the outside of the vertical shaft 506, a helical groove 511 is provided on the cylinder 510, a vertical bar 512 is fixed at the bottom end of the support plate 501, and an insertion rod 513 is fixed on the side of the vertical bar 512 near the cylinder 510, with one end of the insertion rod 513 extending into the helical groove 511; Since the position of the insert rod 513 is fixed, when the cylinder 510 moves downward, one end of the insert rod 513 slides in the helical groove 511, which pushes the cylinder 510 to rotate. The cylinder 510 rotates exactly 90 degrees during its downward movement, which precisely drives the clamping bar 507 to... Figure 11 and Figure 12 The device switches between two states, thereby driving the clamping bar 507 to move up and down while rotating through linkage, which can better clamp and release the dough. The clamping bar 507 is made of soft material, which can prevent damage to the structure of the dough during the clamping process.

[0027] Among them, an annular guide 7 is fixed on the inner wall of the drying box 1. A limiting groove is opened on the annular guide 7, and the annular guide 7 surrounds the outer side of the conveyor belt 4. Arc-shaped protrusions 701 are provided on both sides of the annular guide 7 at the height position corresponding to the dough feeding port 103. The bottom end of the guide rail 504 is fixed with an inclined guide plate 509 by a tripod. The elastic force of the return spring 508 pushes the cylinder 510 to move downward and keep it in contact with the top of the inclined guide plate 509. Guide crossbars 505 are fixed on both sides of the support crossbar 501. One end of the guide crossbar 505 moves through the guide rail 504 and extends into the guide groove of the annular guide 7. To ensure that the dough clamping mechanism 5 can automatically switch to the dough-releasing state when it reaches the height of the dough feeding port 103, the arc-shaped protrusion 701 on the annular guide 7 can, when the dough clamping mechanism 5 reaches the height of the dough feeding port 103, drive the support plate 501 to move away from the connecting strip 503 by sliding the guide bar 505 within the arc-shaped protrusion 701. At this time, due to the guiding effect of the inclined guide plate 509, the pushing cylinder 510 will move upward, thereby compressing the return spring 508, causing the dough clamping mechanism 5 to switch to the dough-releasing state. Figure 11 In the rising state, dough can be placed onto the dough holding mechanism 5; in the falling state, the dried dough can be released, thus achieving automatic state switching and making it more convenient to use.

[0028] The cylinder 510 has a sliding component 514 fixed at its bottom end. The sliding component 514 has a hemispherical structure and can reduce the friction between the bottom end of the cylinder 510 and the inclined guide plate 509.

[0029] In the description of this invention, it should be understood that the terms "center," "longitudinal," "lateral," "length," "width," "thickness," "upper," "lower," "front," "rear," "left," "right," "vertical," "horizontal," "top," "bottom," "inner," "outer," "clockwise," "counterclockwise," "axial," "radial," and "circumferential" indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are used only for the convenience of describing this invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on this invention.

[0030] In this invention, unless otherwise explicitly specified and limited, the terms "set," "install," "connect," "link," and "fix" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral part; they can refer to a mechanical connection, a direct connection, or an indirect connection through an intermediate medium; they can refer to the internal communication of two components or the interaction between two components. Those skilled in the art can understand the specific meaning of the above terms in this invention according to the specific circumstances.

[0031] The control method of this invention is automatic control through a controller. The control circuit of the controller can be implemented by simple programming by those skilled in the art. The power supply is also common knowledge in the art. Furthermore, since this invention is mainly used to protect mechanical devices, the control method and circuit connection will not be explained in detail here.

[0032] The above description is only a preferred embodiment of the present invention, but the scope of protection of the present invention is not limited thereto. Any equivalent substitutions or modifications made by those skilled in the art within the scope of the technology disclosed in the present invention, based on the technical solution and inventive concept of the present invention, should be covered within the scope of protection of the present invention.

Claims

1. A flavored fried instant noodle production system including a dehydration device, characterized in that: The device includes a dough cutting mechanism and a dough dehydration and drying mechanism. The dough cutting mechanism includes a dough flavoring liquid pouring mechanism. The dough dehydration and drying mechanism includes a drying box (1) with a conveyor belt (4) inside. Multiple dough clamping mechanisms (5) are evenly distributed on the conveyor belt (4). A first vertical air duct (101) and a second vertical air duct (102) are respectively provided on both sides of the conveyor belt (4) in the drying box (1). A dough feeding port (103) is opened on one side of the drying box (1) near the bottom. A hot air inlet pipe (2) is fixed at the top of the drying box (1). The hot air inlet pipe (2) has two branches, which are respectively connected to the first vertical air duct (101) and the second vertical air duct (102). The dough clamping mechanism (5) includes a connecting strip (503), which is fixed to the conveyor belt (4). A guide rail (504) is fixed on the side of the connecting strip (503) away from the conveyor belt (4). A support plate (501) is movably installed on the guide rail (504), and a ventilation hole (502) is provided on the support plate (501). The supporting horizontal plate (501) is provided with a dough clamping mechanism, which includes a clamping strip (507). A vertical shaft (506) is movably mounted on the support horizontal plate (501). The vertical shaft (506) passes through the support horizontal plate (501), and one end of the vertical shaft (506) is fixed to the support horizontal plate (501). The vertical shaft (506) can move vertically and rotate. A cylinder (510) is fixed to one end of the vertical shaft (506) away from the clamping bar (507). A return spring (508) is installed on the outside of the vertical shaft (506). A helical groove (511) is provided on the cylinder (510). A vertical bar (512) is fixed to the bottom end of the supporting horizontal plate (501). A plug rod (513) is fixed to one side of the vertical bar (512) near the cylinder (510). One end of the plug rod (513) extends into the helical groove (511). An annular guide (7) is fixed on the inner wall of the drying box (1). A limiting groove is provided on the annular guide (7), and the annular guide (7) surrounds the outer side of the conveyor belt (4). An arc-shaped protrusion (701) is provided on both sides of the height position corresponding to the dough feeding port (103) on the annular guide (7). An inclined guide plate (509) is fixed to the bottom end of the guide rail (504) by a tripod. The elastic force of the return spring (508) pushes the cylinder (510) to move downward and keep it in contact with the top of the inclined guide plate (509). Guide bars (505) are fixed on both sides of the support plate (501). One end of the guide bar (505) moves through the guide rail (504) and extends into the guide groove of the annular guide (7). The bottom end of the cylinder (510) is fixed with a sliding component (514), which is a hemispherical structure.

2. The flavored fried instant noodle production system including a dehydration device according to claim 1, characterized in that: The drying box (1) is provided with a vacuum water collection cover (3) directly below it, and a tilted dough guide plate (104) is fixed on the side of the drying box (1) away from the dough feeding port (103).

3. The flavored fried instant noodle production system including a dehydration device according to claim 1, characterized in that: The drying box (1) is provided with a drive box (6) on its outer wall. A rotary motor (602) is fixed inside the drive box (6) by a bracket. The rotary motor (602) drives the conveyor belt (4) to run. The side of the conveyor belt (4) close to the dough feeding port (103) transports the dough upwards, and the side of the conveyor belt (4) away from the dough feeding port (103) transports the dough downwards.

4. A flavored fried instant noodle production system including a dehydration device according to claim 3, characterized in that: The power input shaft of the conveyor belt (4) is fixed with a first gear (601), and the output shaft of the rotary motor (602) is fixed with a second gear (603). The second gear (603) is an incomplete gear.

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