Production process and production equipment of corn grit rice crusts

Abstract

The invention discloses a production process and production equipment of corn grit rice crust, which comprises the following steps: mixing rice crust raw materials to form a mixture, and laying the mixture in a baking tray; adding water into the mixture in the baking tray through an atomizing nozzle; carrying out primary baking on the baking tray after the water is added so as to obtain a cake-shaped primary material blank; slicing the primary material blank, removing water, and frying to obtain an intermediate material blank; seasoning the intermediate material blank, cooling and packaging to obtain a rice crust finished product; in the technical process, the raw materials are not soaked, steamed, boiled or intervened and ground, but are directly baked and formed after being mixed, and particle tissues are not damaged, so that the produced finished product is relatively low in oil content, crisp and tasty, and meanwhile, the original particle shape and original grain fragrance of grains are reserved; in the forming process, the manpower and material resource cost is well saved, and the production efficiency is improved.

Description

Technical Field

[0001] The invention relates to the technical field of food production, and in particular to a production process and equipment for corn grits rice crust. Background Art

[0002] The existing traditional rice crust forming process, whether mechanized or handmade, requires soaking, steaming and boiling the raw materials to improve the adhesion between the raw materials to ensure high plasticity. Some also require the intervention of various tools to roll and shape them in order to obtain a rice crust product with a higher degree of integrity.

[0003] In the process of using this technology, rolling and molding will destroy the original grain structure shape of some raw materials, while soaking, steaming and boiling will take away a lot of the original aroma of the grains during the processing, thereby reducing the aroma and taste of the finished rice crust.

[0004] In view of the above-mentioned defects, the inventors of the present invention finally obtained the present invention after a long period of research and practice. Summary of the invention

[0005] In order to solve the above technical defects, the technical solution adopted by the present invention is to provide a production process of corn grits rice crust, comprising the steps of:

[0006] S1, mixing the rice crust ingredients to form a mixture, and spreading it on a baking tray;

[0007] S2, adding water to the mixture in the baking pan through an atomizing nozzle;

[0008] S3, preliminarily baking the baking tray after adding water to obtain a primary blank in the form of a cake;

[0009] S4, slicing the primary billet, removing water, and frying to obtain an intermediate billet;

[0010] S4, seasoning the intermediate material blank, and packaging it after cooling to obtain a finished rice crust product.

[0011] Preferably, in step S1, the rice crust raw materials include No. 3 corn grits, No. 2 corn grits and yellow millet, and the No. 3 corn grits, the No. 2 corn grits and the yellow millet are mixed in a mass ratio of 5:1:1 to form the mixture.

[0012] Preferably, a rectangular placement groove is provided in the baking tray, the length of the placement groove is 60 cm, the width is 40 cm, and the height is 3 cm, and 310 g to 330 g of the mixture is spread in the placement groove.

[0013] Preferably, the amount of water added in the single baking tray in step S2 is 290 g to 350 g, and the difference between the amount of water added in the single baking tray and the mass of the mixture in the baking tray is -20 g to +20 g.

[0014] Preferably, the ratio of the amount of water added to the single baking tray to the mass of the mixed material in the baking tray is 1:1.

[0015] Preferably, in step S3, the baking temperature of the preliminary baking is 220° C., and the baking time is 12 minutes.

[0016] Preferably, in step S4, the dehydration process is carried out by natural drying or low-temperature baking at 50 degrees.

[0017] Preferably, in step S4, the frying temperature of the frying process is 230 degrees and the frying time is within ten seconds.

[0018] A production device for corn grits rice crust, used for the production process of corn grits rice crust, the production device for corn grits rice crust comprises a feeding part and a water spraying part, the mixed material is spread in the baking tray by the feeding part to implement the step S1, and the water spraying part adds water to the baking tray to implement the step S2.

[0019] Preferably, the unloading part includes a material bin, and the material bin is fixedly arranged on the feeding roller. The material bin includes a material box and a switch assembly. A unloading port is arranged at the lower end of the material box. The switch assembly is arranged corresponding to the unloading port to control the opening and closing of the unloading port. A camera is arranged on the material box, and the camera captures the position of the baking tray on the feeding roller. The camera is connected to the switch assembly.

[0020] Preferably, the baking tray is configured as a rectangular plate-shaped member, and the baking tray is provided with the placement groove for storing the mixed material, and the two edges of the baking tray that are perpendicular to the transport direction of the feeding belt serve as reference edges. When the camera captures one of the reference edges of the baking tray passing through an observation point, the switch component controls the discharge port to open for discharge, and when the camera captures the other reference edge of the baking tray passing through the same observation point, the switch component controls the discharge port to close to stop discharge.

[0021] Compared with the prior art, the beneficial effect of the present invention is that during the process, the raw materials are not soaked, steamed, boiled, or rolled, but are directly baked and formed after mixing, and the particle structure is not destroyed. Therefore, the finished product has a relatively low oil content, is crispy and refreshing, and retains the original particle shape and original grain aroma of the grains. The molding process also saves manpower and material costs and improves production efficiency. BRIEF DESCRIPTION OF THE DRAWINGS

[0022] Figure 1 The figure is a schematic diagram of the production process of corn grits rice crust;

[0023] Figure 2 This is a structural view of the production equipment of corn grits rice crust;

[0024] Figure 3 It is a front view of the internal structure of the blanking part;

[0025] Figure 4 is a structural top view of the blanking part;

[0026] Figure 5 A front view of the internal structure of the water spraying part;

[0027] Figure 6 It is a top view of the structure of the water spray part.

[0028] The numbers in the figure represent:

[0029] 1-feeding part; 2-water spraying part; 3-baking tray; 4-feeding roller; 11-material box; 12-connecting assembly; 13-switch assembly; 14-camera; 15-collecting box; 16-receiving box; 21-closing box; 22-water spraying pipe; 23-water collecting box; 24-drain pipe; 41-feeding belt; 42-feeding roller; 43-pushing plate; 44-conveying motor; 45-power belt; 46-support rod; 47-support plate; 121-adjusting plate; 122-adjusting rod; 123-adjusting nut; 131-control cylinder; 132-closing plate; 133-blocking plate; 211-sealing plate; 212-sealing cover; 213-connecting rod; 221-atomizing nozzle; 222-longitudinal water pipe; 223-transverse water pipe. DETAILED DESCRIPTION

[0030] The above and other technical features and advantages of the present invention are described in more detail below in conjunction with the accompanying drawings.

[0031] Embodiment 1

[0032] like Figure 1 As shown, Figure 1 The figure is a schematic diagram of the process of producing corn grits rice crust; the process of producing corn grits rice crust of the present invention comprises the steps of:

[0033] S1, mixing the rice crust ingredients to form a mixture, and spreading it on a baking tray;

[0034] S2, adding water to the mixture in the baking pan through an atomizing nozzle;

[0035] S3, preliminarily baking the baking tray after adding water, entering the preliminary baking stage, and obtaining a primary blank in the form of a cake;

[0036] S4, slicing the primary billet, removing water, and frying to obtain an intermediate billet;

[0037] S4, seasoning the intermediate material blank, and packaging it after cooling to obtain a finished rice crust product.

[0038] Preferably, in step S1, the rice crust raw materials include No. 3 corn grits, No. 2 corn grits and yellow millet, and the No. 3 corn grits, the No. 2 corn grits and the yellow millet are mixed in a mass ratio of 5:1:1 to form the mixture.

[0039] The No. 2 corn grits and the No. 3 corn grits refer to specifications in the corn processing process. The size of No. 2 corn grits is similar to that of rice grains, and its particle size is about 5 to 7 mm; the particle size of No. 3 corn grits is smaller than that of No. 2 corn grits, and its particle size is about 2 to 5 mm.

[0040] Preferably, a rectangular placement groove is provided in the baking tray, the length of the placement groove is 60 cm, the width is 40 cm, and the height is 3 cm, and 310 g to 330 g of the mixture is spread in the placement groove.

[0041] Preferably, the amount of water added to the single baking pan in step S2 is 290 g to 350 g.

[0042] Generally, the difference between the amount of water added to a single baking tray and the mass of the mixed material in the baking tray is -20g to +20g.

[0043] Preferably, the ratio of the amount of water added to the single baking tray to the mass of the mixed material in the baking tray is 1:1.

[0044] Preferably, in step S3, the baking temperature of the preliminary baking is 220° C., and the baking time is 12 minutes.

[0045] Preferably, in step S4, the dehydration process is carried out by natural drying or low-temperature baking at 50 degrees.

[0046] Preferably, in step S4, the frying temperature of the frying process is 230 degrees and the frying time is within ten seconds.

[0047] In the process of the present invention, the raw materials are not soaked, steamed, boiled, or rolled, but are directly baked and formed after mixing, and the particle structure is not destroyed. Therefore, the finished product has a relatively low oil content, is crispy and refreshing, and retains the original particle shape and original grain aroma of the grains. The molding process also saves manpower and material costs and improves production efficiency.

[0048] Embodiment 2

[0049] like Figure 2 As shown, Figure 2 It is a structural view of the production equipment of corn grits rice crust; the production equipment of corn grits rice crust of the present invention comprises a feeding part 1 and a water spraying part 2, the mixed material is spread flat on the baking tray 3 by the feeding part 1, and the baking tray 3 is added with water through the water spraying part 2.

[0050] Preferably, the unloading part 1 and the water spraying part 2 both include a feeding roller 4, and the feeding roller 4 includes a feeding belt 41 and a feeding roller 42. The feeding roller 42 drives the feeding belt 41 to transport in a straight line. The baking tray 3 is arranged on the feeding belt 41, and the feeding belt 41 is arranged to be a metal belt with a hollow groove. The hollow groove facilitates the material or water spilled on the feeding belt 41 to fall to the bottom of the feeding belt 41 through the hollow groove, thereby avoiding the accumulation of material or water on the feeding belt 41.

[0051] Generally, a pushing plate 43 is provided on the feeding belt 41, and the cross-section of the pushing plate 43 is set to be L-shaped. The pushing plate 43 extends horizontally and the extending direction of the pushing plate 43 is perpendicular to the transport direction of the feeding belt 41. The pushing plate 43 is pressed against one side of the baking tray 3, so as to push the baking tray 3 to move smoothly and linearly along the transport direction of the feeding belt 41. At the same time, the pushing plate 43 also provides a driving force to facilitate the transfer of the baking tray 3 from the unloading part 1 to the water spraying part 2.

[0052] The feeding roller 4 is also provided with a conveying motor 44 and a power belt 45 . The output shaft of the conveying motor 44 is connected to the corresponding feeding roller 42 through the power belt 45 , so that the transportation control of the feeding belt 41 can be realized.

[0053] The feeding roller 4 also includes a support rod 46 and a support plate 47. The support plate 47 is horizontally arranged through the support rod 46. The two support plates 47 are respectively arranged at both ends of the feeding roller 42, so as to realize the horizontal fixed arrangement of each feeding roller 42 to smoothly tension and drive the feeding belt 41.

[0054] The present invention realizes that the raw materials are mixed and formed and then directly baked and shaped. During the process, the raw materials are not soaked, steamed, boiled, or rolled, and the particle structure is not destroyed. Therefore, the finished product has a relatively low oil content, is crispy and refreshing, and retains the original particle shape and original grain aroma of the grains. The molding process also greatly saves manpower and material costs and improves production efficiency.

[0055] Embodiment 3

[0056] like Figure 3 and Figure 4 As shown, Figure 3 It is a front view of the internal structure of the blanking part; Figure 4 It is a top view of the structure of the blanking part.

[0057] The unloading part 1 also includes a material bin, which is fixedly arranged on the feeding roller 4 of the unloading part 1. The material bin includes a material box 11, a connecting component 12 and a switch component 13. The material box 11 is connected to the feeding roller 4 through the connecting component 12. Generally, the connecting component 12 is connected to the support plate 47. The material box 11 includes a feeding section and a unloading section. The feeding section is arranged above the unloading section, and the feeding section and the unloading section are connected. A feeding port is arranged at the upper end of the feeding section, and a unloading port is arranged at the lower end of the unloading section. The switch component 13 is arranged corresponding to the unloading port to control the opening and closing of the unloading port.

[0058] The operator puts the mixed material into the material box 11 through the feeding port, and spreads it evenly into the baking tray 3 through the discharging port. The switch assembly 13 controls the opening and closing of the discharging port, thereby cooperating with the feeding belt 41 to transport the baking tray 3 to ensure that the material box 11 only spreads the material onto the baking tray 3, thereby realizing intelligent discharging.

[0059] Preferably, a camera 14 is provided on the material box 11, and the camera 14 captures the position of the baking tray 3 on the feeding belt 41. The camera 14 is connected to the switch assembly 13, and the position of the baking tray 3 in transportation is monitored in real time by the camera 14, so as to intelligently control the opening and closing of the discharge port to realize intelligent discharge.

[0060] Specifically, the baking tray 3 is configured as a rectangular plate-shaped member with a certain thickness, and the baking tray 3 is provided with the placement groove for storing the mixed material. The two edges of the baking tray 3 that are perpendicular to the transport direction of the feeding belt 41 serve as reference edges. When the camera 14 captures one of the reference edges of the baking tray 3 passing through an observation point, the switch component 13 controls the discharge port to open for discharge, and when the camera 14 captures the other reference edge of the baking tray 3 passing through the same observation point, the switch component 13 controls the discharge port to close to stop discharge.

[0061] Preferably, the pushing plates 43 of the feeding belt 41 are equidistantly arranged, thereby ensuring that the baking trays 3 are equidistantly arranged on the feeding belt 41. Therefore, the camera 14 does not need to capture the corresponding baking tray 3 that is being unloaded, but only needs to observe the movement state of any baking tray 3 on the feeding belt 41 to achieve the unloading control of the baking tray 3 currently being unloaded.

[0062] The feeding section is set as a rectangular box structure, and the unloading section is set as a trumpet-shaped box structure. The cross-section of the unloading section gradually decreases from the feeding section to the unloading port, so as to ensure that the material in the material box 11 can be discharged as a whole from the unloading port. The cross-section of the inner cavity of the unloading section is set as a rectangle, and the cross-sectional width of the inner cavity of the unloading section gradually decreases from the feeding section to the unloading port to form the unloading port in a long strip extending in a straight line, and the extension direction of the unloading port is perpendicular to the transportation direction of the feeding belt 41.

[0063] Generally, the cross-sectional length of the inner cavity of the unloading section remains unchanged, and the cross-sectional length of the inner cavity of the unloading section is set correspondingly to the size of the placement groove in the baking tray 3, that is, the extension length of the unloading port is set correspondingly to the size of the placement groove in the baking tray 3, so that when the baking tray 3 passes under the unloading port, the unloading port can realize uniform spreading of raw materials in the placement groove.

[0064] Correspondingly, the switch assembly 13 includes a control cylinder 131 and a closing plate 132, wherein the closing plate 132 is arranged directly below the material discharge port, and the closing plate 132 and the material discharge port are arranged in close contact, the telescopic rod of the control cylinder 131 is connected to the closing plate 132, and the closing plate 132 can be controlled to move horizontally, and the control cylinder 131 is fixedly arranged on the material box 11. The closing plate 132 can be moved horizontally by the control cylinder 131 to realize the opening and closing operation of the material discharge port.

[0065] The connection assembly 12 includes an adjustment plate 121 and an adjustment rod 122. One end of the adjustment rod 122 is vertically fixed on the feeding roller 4. The adjustment plate 121 is horizontally fixed on the material box 11. The adjustment plate 121 is provided with a connection hole. The adjustment rod 122 is arranged in the connection hole. Two adjustment nuts 123 are threadedly connected to the adjustment rod 122. The two adjustment nuts 123 are respectively arranged at the two ends of the connection hole, and the adjustment nuts 123 are both arranged in contact with the adjustment plate 121, so as to fix the positions of the adjustment rod 122 and the adjustment plate 121. Through the setting of the connection assembly 12, the overall height of the material box 11 can be adjusted, so that the distance between the discharge port and the baking tray 3 can be adjusted based on the actual production situation, which is more convenient for corresponding adjustment of discharge in different situations, such as different sizes of baking trays 3.

[0066] The material box 11 is generally provided with a vibrator to vibrate the material box 11 to prevent the raw materials from being blocked in the material box 11 and ensure the smooth discharge of the raw materials in the material box 11 .

[0067] Preferably, a blocking plate 133 is provided on the side of the closing plate 132 away from the material box 11, and the blocking plate 133 and the closing plate 132 have the same length, thereby forming an L-shaped plate structure. When the closing plate 132 is opened and closed, the material is discharged due to the shaking of the material discharge port, so that the raw materials flow onto the closing plate 132, and the blocking plate 133 can prevent the raw materials on the closing plate 132 from leaking from the other side, thereby avoiding the waste of raw materials.

[0068] The feeding roller 4 is provided with a collecting box 15 at both ends of the closing plate 132, and the collecting box 15 is used to collect the accumulated raw materials on the closing plate 132. Generally, when the closing plate 132 closes the discharge port, the raw materials on the closing plate 132 will be squeezed, so as to facilitate the raw materials to move to both sides of the closing plate 132 and fall into the collecting box 15.

[0069] Generally, a material receiving box 16 is provided below the feeding belt 41 corresponding to the material box 11, and the material receiving box 16 is used to collect the raw materials that are not sprinkled into the baking tray 3 from the discharge port to avoid the waste of raw materials.

[0070] Embodiment 4

[0071] like Figure 5 and Figure 6 As shown, Figure 5 A front view of the internal structure of the water spraying part; Figure 6 It is a top view of the structure of the water spray part (without the cover).

[0072] The water spraying part 2 includes a closed box 21 and a water spraying pipe 22. The closed box 21 includes a sealing plate 211 and a sealing cover 212. The two sealing plates 211 are symmetrically arranged on both sides of the feeding belt 41. The extending direction of the sealing plates 211 is consistent with the conveying direction of the feeding belt 41. The sealing cover 212 is detachably arranged on the two sealing plates 211, thereby forming a U-shaped box structure on the feeding roller 4 of the water spraying part 2. The water spraying pipe 22 is arranged in the closed box 21. A plurality of atomizing nozzles 221 are arranged on the water spraying pipe 22, thereby evenly adding water to the oven on the feeding roller 4. The U-shaped box structure hinders the external spraying of water to avoid wasting water resources. The detachable sealing cover 212 facilitates the maintenance of the interior of the closed box 21.

[0073] Specifically, the closed box 21 also includes a plurality of connecting rods 213, and the two ends of the connecting rods 213 are respectively fixedly arranged on the two sealing plates 211. The water spray pipe 22 includes two longitudinal water pipes 222 and a plurality of transverse water pipes 223. The longitudinal water pipes 222 and the sealing plates 211 are arranged in a one-to-one correspondence, and the longitudinal water pipes 222 are arranged on the inner walls of the corresponding sealing plates 211. The two ends of the transverse water pipes 223 are respectively connected to the two longitudinal water pipes 222, and the transverse water pipes 223 are fixed on the corresponding connecting rods 213, so that the longitudinal water pipes 222 and the transverse water pipes 223 are both arranged above the feeding belt 41, and the longitudinal water pipes 222 and the transverse water pipes 223 are both provided with the atomizing nozzles 221, so that when the baking tray 3 moves linearly in the closed box 21, each of the atomizing nozzles 221 can evenly add water to the baking tray 3.

[0074] Preferably, a water collecting box 23 is provided below the feeding belt 41 corresponding to the closed box 21, and a water collecting chamber is provided in the water collecting box 23. The water collecting chamber is inclined as a whole, and a drain outlet is provided at the lowest point of the water collecting chamber. A drain pipe 24 is fixedly provided at the bottom of the drain outlet, and a water valve for controlling the opening and closing of the drain pipe 24 is provided on the drain pipe 24.

[0075] The water collecting box 23 is used to collect water that is spilled from the water spraying pipe 22 but not added to the baking tray 3, and after the collection is completed, the water is uniformly discharged from the drain pipe 24, thereby avoiding the waste of water resources.

[0076] The specific use process is that the three raw materials of the No. 3 corn grits, the No. 2 corn grits and the yellow millet are adjusted and mixed in a ratio of 5:1:1, and then put into the material box 11 of the production equipment; the material box 11 quickly and evenly spreads the mixture on the baking tray 3, and the mixture spread in the single baking tray 3 is between 310 grams and 330 grams; the amount of material can be adjusted according to the speed of the conveyor belt and the opening size of the hopper; the baking tray 3 with the material spread is directly conveyed to the water spraying conveyor belt, and the baking tray 3 on the conveyor belt is uniformly watered by the atomizing nozzle 221 above while being conveyed, and the water and the mixture are uniformly watered by the atomizing nozzle 221 above. The ratio of the materials is about one to one, and the weight difference can be within plus or minus 20 grams. The amount of water spraying can be adjusted by the speed of the conveyor belt and the increase and decrease of the nozzles. After the water spraying is completed, it enters the baking equipment such as the tunnel furnace or the rotary furnace for baking. The baking temperature is set to 220℃ and it is baked for 12 minutes before being taken out of the oven. After being taken out of the oven, a whole semi-dry cake-shaped primary blank is formed, and the semi-dry primary blank is taken to the slicer for slices. After slicing, it is naturally dried or baked at a low temperature of 50 degrees until there is no moisture on the surface, and then enters the frying process. The oil temperature is 230 degrees. Frying is done within ten seconds and the material is mixed while hot. After mixing, the material is packaged after cooling.

[0077] The above description is only a preferred embodiment of the present invention, which is only illustrative and not restrictive of the present invention. Those skilled in the art understand that many changes, modifications, and even equivalences may be made to the present invention within the spirit and scope defined by the claims of the present invention, but all of them will fall within the scope of protection of the present invention.

Claims

1. A production process for corn grits rice crust, characterized in that: Includes steps: S1, mixing the rice crust ingredients to form a mixture, and spreading it on a baking tray; S2, adding water to the mixture in the baking pan through an atomizing nozzle; S3, preliminarily baking the baking tray after adding water to obtain a primary blank in the form of a cake; S4, slicing the primary billet, removing water, and frying to obtain an intermediate billet; S4, seasoning the intermediate material blank, and packaging it after cooling to obtain a finished rice crust product.

2. The production process of corn grits rice crust according to claim 1, characterized in that: In the step S1, the rice crust raw materials include No. 3 corn grits, No. 2 corn grits and yellow millet, and the No. 3 corn grits, the No. 2 corn grits and the yellow millet are mixed in a mass ratio of 5:1:1 to form the mixture.

3. The production process of corn grits rice crust as claimed in claim 2, characterized in that: A rectangular placement groove is provided in the baking tray, the length of the placement groove is 60 cm, the width is 40 cm, and the height is 3 cm. 310 g to 330 g of the mixed material is spread in the placement groove.

4. The production process of corn grits rice crust as claimed in claim 3, characterized in that: The amount of water added in the single baking tray in step S2 is 290 g to 350 g, and the difference between the amount of water added in the single baking tray and the mass of the mixed material in the baking tray is -20 g to +20 g.

5. The production process of corn grits rice crust as claimed in claim 3, characterized in that: The ratio of the amount of water added to the single baking tray to the mass of the mixed material in the baking tray is 1:

1.

6. The production process of corn grits rice crust as claimed in claim 4, characterized in that: In the step S3, the baking temperature of the preliminary baking is 220° C., and the baking time is 12 minutes.

7. The production process of corn grits rice crust according to claim 6, characterized in that: In step S4, the dehydration process is carried out by natural drying or low-temperature baking at 50 degrees.

8. The production process of corn grits rice crust according to claim 7, characterized in that: In step S4, the frying temperature of the frying process is 230 degrees and the frying time is within ten seconds.

9. A production device for corn grits rice crust, characterized in that: A production process for corn grits rice crackers according to any one of claims 1 to 8, wherein the production equipment for corn grits rice crackers comprises a feeding part and a water spraying part, wherein the mixed material is spread evenly in the baking tray by the feeding part to implement step S1, and the water spraying part adds water to the baking tray to implement step S2.

10. The production equipment of corn grits rice crust according to claim 9, characterized in that: The unloading part includes a material bin, which is fixedly arranged on the feeding roller. The material bin includes a material box and a switch assembly. A unloading port is arranged at the lower end of the material box. The switch assembly is arranged corresponding to the unloading port to control the opening and closing of the unloading port. A camera is arranged on the material box. The camera captures the position of the baking tray on the feeding roller, and the camera is connected to the switch assembly.

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