Nutritional marinated noodles and automatic preparation method thereof

Abstract

The invention discloses nutritional marinated noodles and an automatic preparation method thereof. The nutritional marinated noodles comprise the following raw materials in parts by weight: 80 parts of main materials; 24.5 parts of an ingredient; 810 parts of a soup base; and 6 parts of seasoning. The processing method has the advantage of high efficiency, and solves the problems that the processing efficiency of various raw materials is relatively low in the preparation process of the existing nutritional marinated noodles, so that the preparation time of single-batch marinated noodles is relatively long, the whole production cycle is influenced, and more workers are required to participate in the raw material processing process due to low efficiency, so that the production cost is reduced. And the labor cost of the product is increased.

Description

Technical Field

[0001] The invention relates to the technical field of food preparation, in particular to nutritious braised noodles and an automated preparation method thereof. Background Art

[0002] Nutritious braised noodles are a type of noodles that combine a variety of ingredients and focus on nutritional matching. This includes selecting ingredients rich in nutrients such as protein, vitamins, and minerals, using low-fat, low-salt, and high-dietary fiber cooking methods, and using traditional braising techniques to give the noodles a unique flavor and taste.

[0003] Chinese patent application number 201811368692.X of braised noodles and its preparation process, each serving of braised noodles includes staple food and side dishes, and the staple food includes 220±5g of noodles, and the side dishes include 20±2g of pickled garlic sprouts, 20±2g of kimchi, half a braised egg, 30±2g of braised meat, and 110±5g of stir-fried vegetables. The combination of noodles, pickled garlic sprouts, kimchi, half a braised egg, braised meat and stir-fried vegetables in the braised noodles not only has more protein, supplements the elements of the human body, but also the dietary nutrition in pickled garlic sprouts, kimchi and stir-fried vegetables is relatively rich, and the overall nutrition is rich when eaten, healthy to eat, and tastes good when eaten.

[0004] During the preparation process of existing nutritious braised noodles, the processing efficiency of various raw materials is low, resulting in a long preparation time for a single batch of braised noodles, affecting the overall production cycle. In addition, due to the low efficiency, more manpower is required to participate in the raw material processing process, increasing the labor cost of the product. Summary of the invention

[0005] The purpose of the present invention is to provide a nutritious braised noodle and an automated preparation method thereof, which have the advantage of high efficiency and solve the problem that the processing efficiency of various raw materials in the preparation process of the existing nutritious braised noodles is low, resulting in a long preparation time for a single batch of braised noodles, affecting the overall production cycle, and due to the low efficiency, more manual participation is required in the raw material processing process, increasing the labor cost of the product.

[0006] To achieve the above object, the present invention provides the following technical solution: a nutritious broth noodle, comprising the following raw materials in parts by weight:

[0007] 80 servings of main ingredients;

[0008] Ingredients 24.5 servings;

[0009] 810 servings of soup;

[0010] 6 servings of seasoning.

[0011] An automated preparation method for nutritious broth noodles comprises the following steps:

[0012] S1. Preparation of main ingredients, including flour, water and eggs, with the ratio of flour, water and eggs being 50:15:15. The flour, water and eggs are automatically weighed, and after weighing, the flour, water and eggs are prepared into the main ingredients of noodles;

[0013] S2. Preparation of soup stock, the soup stock includes animal raw materials, spices and water, the animal raw materials include chicken, duck, pork bones, cattle bones, pig skin and chicken feet, and the spices include pepper, bay leaves, cinnamon, angelica, chuanxiong, cooked rehmannia, raw rehmannia, tsaoko, angelica and star anise, the animal raw materials are blanched in water in advance, the blanched animal raw materials and spices are added to water for boiling, and after boiling, the animal raw materials and spices are screened out to prepare the soup stock;

[0014] S3, ingredient preparation, the ingredients include soybean oil, lard, ginger, pork belly, onion shreds, eggs, celery, carrots and minced garlic, soybean oil and lard are added into a frying device and heated, and then ginger, pork belly, onion shreds, eggs, celery, carrots and minced garlic are added into the frying device to prepare the ingredients;

[0015] S4, preparing seasoning, the seasoning includes salt, cooking wine, peanut butter, green onion and shallot crisps, and the salt, cooking wine, peanut butter, green onion and shallot crisps are mixed together to prepare the seasoning;

[0016] S5. Preparation of nutritious braised noodles: put the ingredients and soup into a cooking device to heat them, then put the main ingredients of the noodles into the cooking device and simmer until cooked, and finally put the seasoning into the cooking device and mix them evenly to prepare the nutritious braised noodles.

[0017] As a preferred method for automatically preparing nutritious broth noodles of the present invention, when automatic weighing is performed in S1, a batching system is used for automatic weighing, and the batching system includes a storage bin, a weighing system, a discharge device and a transmission system. The storage bin stores flour, water and eggs respectively, and the discharge device controls the discharge of flour, water and eggs. The weighing system weighs the discharged flour, water and eggs. When the set weight is reached, the discharge device is closed, and the transmission system transports the weighed flour, water and eggs to the next process.

[0018] As a preferred automated preparation method for nutritious broth noodles of the present invention, when flour, water and eggs are prepared as the main ingredients of noodles in S1, a dough kneading machine, a dough pressing machine and a noodle cutting machine are used for processing. The flour, water and eggs first enter the dough kneading machine, and the dough kneading machine mixes the flour, water and eggs and kneads them into dough. When the dough kneading machine is working, all the ingredients are evenly mixed by the stirring blades to ensure the consistency and appropriate elasticity of the dough. After the dough is fully kneaded, it is put into the noodle pressing machine, and the noodle pressing machine flattens the dough and stretches it into a thin sheet to form a dough skin. The noodle pressing machine has a thickness adjustment mechanism, and the thickness adjustment mechanism can adjust the thickness of the dough skin to meet the needs of different noodle widths. The noodle pressing machine makes the dough smoother and more uniform by repeatedly rolling the dough. The pressed dough sheet is put into the noodle cutting machine, and the noodle cutting machine cuts the dough skin into the required noodle shape.

[0019] As a preferred automated preparation method for nutritious braised noodles of the present invention, when blanching the animal raw materials in S2, an automatic blanching device is used, and the automatic blanching device includes a blanching pot, a heating device, a basket, an automatic control system, a lifting device, a temperature and time control system and a drainage system. The animal raw materials and water are put into the blanching pot, and the heating device heats the blanching pot to boil the water inside the blanching pot. The basket is used to load the animal raw materials that need to be blanched. The lifting device first puts the basket and the animal raw materials into the blanching pot for blanching. After the blanching is completed, the basket containing the animal raw materials is automatically lifted from the blanching pot to remove the hot water. The control system is a PLC controller, and the blanching time and temperature are preset by the PLC controller to ensure the consistency of the blanching process. During the blanching process, the temperature and time control system ensures that the water temperature is maintained at a boiling point, and controls the blanching process according to the preset time to ensure that the food is thoroughly blanched to remove impurities. After the blanching is completed, the hot water is automatically discharged through the drainage system.

[0020] As a preferred automated preparation method for nutritious braised noodles of the present invention, when boiling in S2, boiling is carried out using boiling equipment, the boiling equipment includes a boiling pot, a stirring device, a slag discharge system, a heat preservation mechanism and an automatic dumping mechanism, the boiling pot holds animal raw materials, spices and water, the boiling pot is equipped with an automatic temperature control heating element, the heating element heats the water to a set temperature, the stirring device is installed in the boiling pot to stir the raw materials, so that the animal raw materials and spices are evenly heated to prevent sticking to the bottom, after boiling is completed, the heat preservation mechanism keeps the boiling pot warm to maintain the temperature of the soup, the automatic dumping mechanism is installed on the boiling pot, after boiling is completed, the automatic dumping mechanism pours the boiled soup out of the boiling pot.

[0021] As a preferred automated preparation method for nutritious braised noodles of the present invention, when screening is performed in S2, a centrifugal filter is used for screening, and the boiled raw materials are placed in a centrifugal bucket inside the centrifugal filter. The centrifugal filter uses centrifugal force to quickly separate the animal raw materials, spices and broth. The centrifugal filter collects the separated broth and uses a filtration system to filter the broth to filter out impurities remaining in the broth.

[0022] As a preferred automated preparation method for nutritious broth noodles of the present invention, the frying equipment in S3 includes a heating structure, a frying pan, a stirring structure and a smoke exhaust system. The raw materials are put into the frying pan, the heating structure heats the frying pan, and the stirring mechanism drives the stirring arm through a motor to stir the raw materials so that the raw materials are evenly heated inside the frying pan. Oil smoke generated during the frying process is discharged through the smoke exhaust system. The smoke exhaust system is connected to the smoke purification system to filter and purify the oil smoke to prevent pollution of the air environment.

[0023] As a preferred automated preparation method for nutritious broth noodles of the present invention, when mixing salt, cooking wine, peanut butter, green onions and shallots in S4, a mixing device is used for efficient mixing, and the mixing device includes a mixing tank, a stirring component, a heating system and a cleaning system. The raw materials are placed in the interior of the mixing tank. The stirring component includes a plurality of propeller-type stirring blades, and is installed on the central axis inside the mixing tank. The driving motor drives the stirring blades to rotate to mix the raw materials inside the mixing tank and prevent the raw materials from agglomerating. During the mixing process, the heating system heats the mixing tank to reduce the viscosity of the raw materials and make mixing easier. After the mixing is completed, the raw materials inside the mixing tank are taken out, and the cleaning system is used to automatically rinse the residue inside the mixing tank.

[0024] As a preferred automated preparation method for nutritious broth noodles of the present invention, the cooking equipment in S5 includes a cooking container, a constant temperature heating system is installed on the cooking container, the constant temperature heating system heats the raw materials inside the cooking container, a stirring structure is installed inside the cooking container, the stirring structure stirs the raw materials to prevent the raw materials from sticking, and a discharge assembly is installed on the cooking container, after cooking is completed, the discharge assembly automatically discharges the raw materials inside the cooking container.

[0025] Compared with the prior art, the present invention has the following beneficial effects:

[0026] 1. The present invention uses a dough kneading machine, a dough pressing machine and a noodle cutting machine for processing. Flour, water and eggs are first put into the dough kneading machine. The dough kneading machine mixes the flour, water and eggs and kneads them into dough. When the dough kneading machine is working, all the ingredients are evenly mixed by the stirring blades to ensure the consistency and appropriate elasticity of the dough. After the dough is fully kneaded, it is put into the noodle pressing machine. The noodle pressing machine flattens the dough and stretches it into a thin sheet to form a dough skin. The noodle pressing machine has a thickness adjustment mechanism. The thickness adjustment mechanism can adjust the thickness of the dough skin to meet the needs of different noodle widths. The noodle pressing machine makes the dough smoother and more uniform by repeatedly rolling the dough. The pressed dough sheet is put into the noodle cutting machine, and the noodle cutting machine cuts the dough skin into the required noodle shape.

[0027] 2. The present invention uses a weighing system to accurately control the feeding amount of flour, water and eggs, ensuring that the proportion of the main ingredients of the noodles prepared each time is consistent, thereby improving the quality stability and repeatability of the product; the feeding device automatically controls the feeding according to the set weight, and automatically closes when the set weight is reached, thereby reducing the intervention of manual operation and improving production efficiency; the dough kneading machine uses stirring blades to evenly mix all the ingredients, ensuring the consistency and proper elasticity of the dough, thereby improving the taste and quality of the noodles; the thickness adjustment mechanism of the noodle press can adjust the thickness of the dough as needed to meet the needs of different noodle widths, thereby ensuring the specification consistency and aesthetics of the noodles; the dough is repeatedly rolled by the noodle press to make the dough smoother and more uniform, thereby improving the texture and taste of the noodles; the noodle cutter can cut the noodle sheets into the desired noodle shape, thereby ensuring that the shape of the noodles is regular, which is beneficial to subsequent cooking and packaging; the entire process realizes automated and standardized production, reduces the influence of human factors, ensures that the quality of the noodles produced each time is consistent, and is beneficial to large-scale production management and quality control.

[0028] 3. The present invention can significantly improve the efficiency and quality of the soup preparation process by introducing automatic blanching equipment. This equipment can ensure the consistency of the blanching process, thereby removing impurities in the ingredients, making the soup purer and more delicious. At the same time, automated operation reduces manual intervention and the possibility of human error, further improving the overall quality of the soup. The design of the boiling equipment allows animal raw materials and spices to be evenly heated during the boiling process, avoiding uneven heating and sticking to the bottom that may occur in the traditional manual boiling process. This uniform heating method can not only fully extract the ingredients, but also effectively improve the quality of the soup. Essence, can also effectively prevent ingredients from sticking to the pot, thereby improving the cooking effect, making the final soup more rich and mellow, through the screening of the centrifugal filter, effectively separate animal raw materials, spices and broth, the use of the centrifugal filter can efficiently separate animal raw materials, spices and broth, to ensure the purity of the soup, this equipment through the high-speed rotation of the centrifugal force generated, the solid impurities and liquids are effectively separated, so as to obtain a clear and transparent broth, the purity of the broth directly affects the taste and quality of the soup, through the screening of the centrifugal filter, can significantly improve the purity of the broth, making the soup clearer, more delicate taste. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 It is a schematic diagram of the preparation process of the present invention. DETAILED DESCRIPTION

[0030] Example 1

[0031] A nutritious braised noodle, comprising the following raw materials in parts by weight:

[0032] 80 servings of main ingredients;

[0033] Ingredients 24.5 servings;

[0034] 810 servings of soup;

[0035] 6 servings of seasoning.

[0036] Example 2

[0037] See also Figure 1 , an automated preparation method for nutritious halogen noodles, comprising the following steps:

[0038] S1. Preparation of main ingredients. The main ingredients include flour, water and eggs. The ratio of flour, water and eggs is 50:15:15. The flour, water and eggs are automatically weighed. After weighing, the flour, water and eggs are prepared into the main ingredients of noodles.

[0039] When automatic weighing is performed in S1, the batching system is used for automatic weighing. The batching system includes a storage bin, a weighing system, a discharge device and a transmission system. The storage bin stores flour, water and eggs respectively. The discharge device controls the discharge of flour, water and eggs. The weighing system weighs the discharged flour, water and eggs. When the set weight is reached, the discharge device is closed. The transmission system transports the weighed flour, water and eggs to the next process.

[0040] When flour, water and eggs are prepared into the main ingredients of noodles in S1, a dough kneading machine, a dough pressing machine and a dough cutting machine are used for processing. The flour, water and eggs first enter the dough kneading machine, which mixes the flour, water and eggs and kneads them into dough. When the dough kneading machine is working, all the ingredients are mixed evenly by the stirring blades to ensure the consistency and proper elasticity of the dough. After the dough is fully kneaded, it is put into the dough pressing machine, which flattens the dough and stretches it into a thin sheet to form a dough skin. The dough pressing machine has a thickness adjustment mechanism, which can adjust the thickness of the dough skin to meet the needs of different noodle widths. The dough pressing machine makes the dough smoother and more uniform by repeatedly rolling the dough. The pressed dough sheet is put into the dough cutting machine, and the dough cutting machine cuts the dough skin into the required noodle shape.

[0041] S2. Preparation of soup base. The soup base includes animal raw materials, spices and water. The animal raw materials include chicken, duck, pork bones, cattle bones, pig skin and chicken feet. The spices include chili, bay leaves, cinnamon, angelica, chuanxiong, cooked rehmannia, raw rehmannia, tsaoko, angelica and star anise. The animal raw materials are blanched in water in advance, and the blanched animal raw materials and spices are added into water for boiling. After boiling, the animal raw materials and spices are screened out to prepare the soup base.

[0042] When blanching the animal raw materials in S2, an automatic blanching device is used. The automatic blanching device includes a blanching pot, a heating device, a basket, an automatic control system, a lifting device, a temperature and time control system and a drainage system. The animal raw materials and water are placed in the blanching pot. The heating device heats the blanching pot to boil the water inside the blanching pot. The basket is used to load the animal raw materials that need to be blanched. The lifting device first places the basket and the animal raw materials into the blanching pot for blanching. After the blanching is completed, the basket containing the animal raw materials is automatically lifted from the blanching pot to remove the hot water. The control system is a PLC controller. The blanching time and temperature are preset by the PLC controller to ensure the consistency of the blanching process. During the blanching process, the temperature and time control system ensures that the water temperature is maintained at the boiling point, and controls the blanching process according to the preset time to ensure that the food is thoroughly blanched to remove impurities. After the blanching is completed, the hot water is automatically discharged through the drainage system.

[0043] The batching system accurately controls the amount of flour, water and eggs fed through a weighing system to ensure that the proportion of the main ingredients of the noodles prepared each time is consistent, thereby improving the quality stability and repeatability of the product. The feeding device automatically controls the feeding according to the set weight and automatically closes when the set weight is reached, reducing the intervention of manual operations and improving production efficiency. The dough kneading machine mixes all the ingredients evenly through the stirring blades to ensure the consistency and proper elasticity of the dough, thereby improving the taste and quality of the noodles. The thickness adjustment mechanism of the noodle press can adjust the thickness of the dough as needed to meet the needs of different noodle widths, thereby ensuring the consistency and aesthetics of the noodles. The dough is repeatedly rolled by the noodle press to make the dough smoother and more uniform, thereby improving the texture and taste of the noodles. The noodle cutter can cut the dough into the required noodle shape, ensuring that the shape of the noodles is regular, which is beneficial to subsequent cooking and packaging. The entire process realizes automated and standardized production, reduces the influence of human factors, ensures the consistency of the quality of noodles produced each time, and is beneficial to large-scale production management and quality control.

[0044] When boiling in S2, boiling is performed using boiling equipment, which includes a boiling pot, a stirring device, a slag discharge system, a heat preservation mechanism and an automatic pouring mechanism. The boiling pot holds animal raw materials, spices and water. The boiling pot is equipped with a heating element with automatic temperature control, which heats the water to a set temperature. The stirring device is installed in the boiling pot to stir the raw materials so that the animal raw materials and spices are evenly heated to prevent sticking to the bottom. After boiling is completed, the heat preservation mechanism keeps the boiling pot warm to maintain the temperature of the soup. The automatic pouring mechanism is installed on the boiling pot. After boiling is completed, the automatic pouring mechanism pours the boiled soup out of the boiling pot.

[0045] When screening is performed in S2, a centrifugal filter is used for screening, and the boiled raw materials are placed in the centrifugal bucket inside the centrifugal filter. The centrifugal filter uses centrifugal force to quickly separate the animal raw materials, spices and broth. The centrifugal filter collects the separated broth and uses a filtration system to filter the broth to filter out the impurities remaining in the broth.

[0046] The introduction of automatic blanching equipment can significantly improve the efficiency and quality of the soup preparation process. This equipment can ensure the consistency of the blanching process, thereby removing impurities in the ingredients, making the soup purer and more delicious. At the same time, automated operation reduces manual intervention and the possibility of human error, further improving the overall quality of the soup. The design of the boiling equipment allows animal raw materials and spices to be evenly heated during the boiling process, avoiding the uneven heating and sticking to the bottom that may occur in the traditional manual boiling process. This uniform heating method can not only fully extract the essence of the ingredients, It can also effectively prevent ingredients from sticking to the pot, thereby improving the cooking effect and making the final soup richer and mellower. Through screening by a centrifugal filter, animal raw materials, spices and broth can be effectively separated. The use of a centrifugal filter can efficiently separate animal raw materials, spices and broth to ensure the purity of the soup. This equipment uses the centrifugal force generated by high-speed rotation to effectively separate solid impurities and liquids, thereby obtaining clear and transparent broth. The purity of the broth directly affects the taste and quality of the soup. Through screening by a centrifugal filter, the purity of the broth can be significantly improved, making the soup clearer and more delicate in taste.

[0047] S3. Preparation of ingredients, including soybean oil, lard, ginger, pork belly, onion shreds, eggs, celery, carrots and minced garlic. Add soybean oil and lard into a frying device and heat them. Then add ginger, pork belly, onion shreds, eggs, celery, carrots and minced garlic into the frying device to prepare the ingredients.

[0048] The frying equipment in S3 includes a heating structure, a wok, a stirring structure and a smoke exhaust system. The raw materials are put into the wok, the heating structure heats the wok, and the stirring mechanism drives the stirring arm through a motor to stir the raw materials so that the raw materials are evenly heated inside the wok. Oil smoke is generated during the frying process and is discharged through the smoke exhaust system. The smoke exhaust system is connected to the smoke purification system to filter and purify the oil smoke to prevent pollution of the air environment.

[0049] The heating structure can make the temperature in the wok rise evenly, ensuring that all the ingredients are exposed to the same amount of heat, thereby avoiding burning caused by local overheating and ensuring the color and taste of the ingredients. The stirring structure drives the stirring arm through a motor to stir the ingredients, so that the ingredients are evenly heated inside the wok to prevent sticking, and ensure that each piece of ingredient can fully absorb the taste of the seasoning, enhancing the overall flavor of the dish. The smoke exhaust system is connected to the smoke purification system, which can effectively discharge the fumes generated during the frying process, and filter and purify them, reducing the pollution of the kitchen environment and the surrounding air by the fumes, ensuring the cleanliness of the working environment and the health of employees. Automated equipment replaces traditional manual stir-frying, saving a lot of manpower and time, and improving production efficiency. Especially in a large-scale production environment, it can quickly complete the preparation of large quantities of ingredients. By accurately controlling the heating time and stirring speed, it can ensure the stability of the quality of the ingredients prepared each time, avoiding the differences that may be caused by human operation, thereby ensuring the taste and quality of the final product.

[0050] S4. preparing seasonings, which include salt, cooking wine, peanut butter, green onions and shallot crisps. The salt, cooking wine, peanut butter, green onions and shallot crisps are mixed together to prepare the seasonings.

[0051] When mixing salt, cooking wine, peanut butter, onions and shallots in S4, a mixing device is used for efficient mixing. The mixing device includes a mixing tank, a stirring component, a heating system and a cleaning system. The raw materials are placed in the mixing tank. The stirring component includes a plurality of propeller-type stirring blades and is installed on the central axis inside the mixing tank. The driving motor drives the stirring blades to rotate to mix the raw materials inside the mixing tank and prevent the raw materials from agglomerating. During the mixing process, the heating system heats the mixing tank to reduce the viscosity of the raw materials and make mixing easier. After mixing, the raw materials in the mixing tank are taken out, and the cleaning system is used to automatically rinse the residues inside the mixing tank.

[0052] In S4, the seasoning preparation process is not only efficient but also precise. It involves combining basic ingredients such as salt, cooking wine, peanut butter, green onions and shallot crisps to create a unique flavor mixture. The use of mixing equipment is the core of this process. It includes a well-designed mixing tank with propeller-type stirring blades installed inside. These blades are fixed on the central axis and driven by a drive motor to ensure the uniformity and thoroughness of the mixing process. The rotation of the stirring blades not only fully mixes the various ingredients, but also effectively prevents the raw materials from agglomerating during the mixing process. The heating system can reduce the viscosity of the raw materials by precisely controlling the temperature, making mixing easier. At the same time, it can also release the aroma of the ingredients and enhance the overall flavor of the seasoning. After mixing, the raw materials are smoothly removed from the mixing tank, and the cleaning system automatically starts to thoroughly rinse the inside of the mixing tank to ensure that there is no residue, ready for the next preparation of the seasoning.

[0053] S5. Preparation of nutritious braised noodles: put the ingredients and soup into a cooking device to heat them, then put the main ingredients of the noodles into the cooking device and simmer until cooked, and finally put the seasoning into the cooking device and mix them evenly to prepare the nutritious braised noodles.

[0054] The cooking container is equipped with a constant temperature heating system, which heats the raw materials in the cooking container. The cooking container is equipped with a stirring structure, which stirs the raw materials to prevent them from sticking together. The cooking container is equipped with a discharge assembly, which automatically discharges the raw materials in the cooking container after cooking. The constant temperature heating system can ensure that the temperature inside the cooking container is maintained within a stable range, avoiding the problem of food deterioration or undercooking caused by excessively high or low temperature. The stirring structure stirs the raw materials in the cooking container by mechanical means, so that the soup and noodles can be heated evenly, preventing the food from sticking to the bottom or being undercooked due to local overheating. In addition, stirring also helps to fully mix the seasoning with the noodles to make the taste more uniform. The continuous operation of the stirring structure can prevent the noodles from sticking together during the cooking process, ensuring that each noodle can be cooked independently and maintain a good taste. The discharge assembly can automatically discharge the raw materials in the cooking container after cooking, reducing the need for manual operation and improving production efficiency. At the same time, automatic discharge reduces the risk of cross contamination and ensures food hygiene.

[0055] The above are only preferred embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A nutritious braised noodle, characterized in that: The invention comprises the following raw materials in parts by weight: 80 servings of main ingredients; Ingredients 24.5 servings; 810 servings of soup; 6 servings of seasoning.

2. An automated preparation method for nutritious broth noodles, characterized in that: The following steps are involved: S1. Preparation of main ingredients, including flour, water and eggs, with the ratio of flour, water and eggs being 50:15:

15. The flour, water and eggs are automatically weighed, and after weighing, the flour, water and eggs are prepared into the main ingredients of noodles; S2. Preparation of soup stock, the soup stock includes animal raw materials, spices and water, the animal raw materials include chicken, duck, pork bones, cattle bones, pig skin and chicken feet, and the spices include pepper, bay leaves, cinnamon, angelica, chuanxiong, cooked rehmannia, raw rehmannia, tsaoko, angelica and star anise, the animal raw materials are blanched in water in advance, the blanched animal raw materials and spices are added to water for boiling, and after boiling, the animal raw materials and spices are screened out to prepare the soup stock; S3, ingredient preparation, the ingredients include soybean oil, lard, ginger, pork belly, onion shreds, eggs, celery, carrots and minced garlic, soybean oil and lard are added into a frying device and heated, and then ginger, pork belly, onion shreds, eggs, celery, carrots and minced garlic are added into the frying device to prepare the ingredients; S4, preparing seasoning, the seasoning includes salt, cooking wine, peanut butter, green onion and shallot crisps, and the salt, cooking wine, peanut butter, green onion and shallot crisps are mixed together to prepare the seasoning; S5. Preparation of nutritious braised noodles: put the ingredients and soup into a cooking device to heat them, then put the main ingredients of the noodles into the cooking device and simmer until cooked, and finally put the seasoning into the cooking device and mix them evenly to prepare the nutritious braised noodles.

3. The automated preparation method of nutritious halogen noodles according to claim 2, characterized in that: When automatic weighing is performed in S1, a batching system is used for automatic weighing. The batching system includes a storage bin, a weighing system, a discharge device and a transmission system. The storage bin stores flour, water and eggs respectively. The discharge device controls the discharge of flour, water and eggs. The weighing system weighs the discharged flour, water and eggs. When the set weight is reached, the discharge device is closed. The transmission system transports the weighed flour, water and eggs to the next process.

4. The automated preparation method of nutritious halogen noodles according to claim 2, characterized in that: When flour, water and eggs are prepared as the main ingredients of noodles in S1, a dough kneading machine, a dough pressing machine and a noodle cutting machine are used for processing. The flour, water and eggs first enter the dough kneading machine, and the dough kneading machine mixes the flour, water and eggs and kneads them into dough. When the dough kneading machine is working, all the ingredients are evenly mixed by the stirring blades to ensure the consistency and appropriate elasticity of the dough. After the dough is fully kneaded, it is put into the noodle pressing machine, and the noodle pressing machine flattens the dough and stretches it into a thin sheet to form a dough skin. The noodle pressing machine has a thickness adjustment mechanism, and the thickness adjustment mechanism can adjust the thickness of the dough skin to meet the needs of different noodle widths. The noodle pressing machine makes the dough smoother and more uniform by repeatedly rolling the dough. The pressed dough sheet is put into the noodle cutting machine, and the noodle cutting machine cuts the dough skin into the required noodle shape.

5. The automated preparation method of nutritious halogen noodles according to claim 2, characterized in that: When blanching the animal raw materials in S2, an automatic blanching device is used, and the automatic blanching device includes a blanching pot, a heating device, a basket, an automatic control system, a lifting device, a temperature and time control system and a drainage system. The animal raw materials and water are put into the blanching pot, and the heating device heats the blanching pot to boil the water inside the blanching pot. The basket is used to load the animal raw materials that need to be blanched. The lifting device first puts the basket and the animal raw materials into the blanching pot for blanching. After the blanching is completed, the basket containing the animal raw materials is automatically lifted from the blanching pot to remove the hot water. The control system is a PLC controller, and the blanching time and temperature are preset by the PLC controller to ensure the consistency of the blanching process. During the blanching process, the temperature and time control system ensures that the water temperature is maintained at the boiling point, and controls the blanching process according to the preset time to ensure that the food is thoroughly blanched to remove impurities. After the blanching is completed, the hot water is automatically discharged through the drainage system.

6. The automated preparation method of nutritious halogen noodles according to claim 2, characterized in that: When boiling in S2, boiling is performed using boiling equipment, which includes a boiling pot, a stirring device, a slag discharge system, a heat preservation mechanism and an automatic dumping mechanism. The boiling pot holds animal raw materials, spices and water. The boiling pot is equipped with a heating element with automatic temperature control, which heats water to a set temperature. The stirring device is installed in the boiling pot to stir the raw materials so that the animal raw materials and spices are evenly heated to prevent sticking to the bottom. After boiling is completed, the heat preservation mechanism keeps the boiling pot warm to maintain the temperature of the soup. The automatic dumping mechanism is installed on the boiling pot. After boiling is completed, the automatic dumping mechanism pours the boiled soup out of the boiling pot.

7. The automated preparation method of nutritious halogen noodles according to claim 2, characterized in that: When screening is performed in S2, a centrifugal filter is used for screening, and the cooked raw materials are placed in a centrifugal bucket inside the centrifugal filter. The centrifugal filter uses centrifugal force to quickly separate the animal raw materials, spices and broth. The centrifugal filter collects the separated broth and uses a filtering system to filter the broth to filter out impurities remaining in the broth.

8. The automated preparation method of nutritious halogen noodles according to claim 2, characterized in that: The frying equipment in S3 includes a heating structure, a frying pan, a stirring structure and a smoke exhaust system. The raw materials are put into the frying pan, the heating structure heats the frying pan, and the stirring mechanism drives the stirring arm through a motor to stir the raw materials so that the raw materials are evenly heated inside the frying pan. Oil smoke generated during the frying process is discharged through the smoke exhaust system. The smoke exhaust system is connected to the smoke purification system to filter and purify the oil smoke to prevent pollution of the air environment.

9. The automated preparation method of nutritious halogen noodles according to claim 2, characterized in that: When the salt, cooking wine, peanut butter, green onions and shallots are mixed in S4, a mixing device is used for efficient mixing. The mixing device includes a mixing tank, a stirring component, a heating system and a cleaning system. The raw materials are placed in the mixing tank. The stirring component includes a plurality of propeller-type stirring blades, which are installed on the central axis inside the mixing tank. The driving motor drives the stirring blades to rotate to mix the raw materials inside the mixing tank and prevent the raw materials from agglomerating. During the mixing process, the heating system heats the mixing tank to reduce the viscosity of the raw materials and make mixing easier. After the mixing is completed, the raw materials in the mixing tank are taken out, and the cleaning system is used to automatically rinse the residues inside the mixing tank.

10. The automated preparation method of nutritious halogen noodles according to claim 2, characterized in that: The cooking device in S5 comprises a cooking container, on which a constant temperature heating system is installed, which heats the raw materials in the cooking container, a stirring structure is installed in the cooking container, which stirs the raw materials to prevent them from sticking, and a discharge assembly is installed in the cooking container, which automatically discharges the raw materials in the cooking container after cooking is completed.

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