Preparation process and preparation device of mulberry leaf thin pancake

Abstract

The invention relates to the technical field of preparation of mulberry leaf thin pancakes, in particular to a preparation process and a preparation device of mulberry leaf thin pancakes. Comprising the following steps: S1, selecting fresh mulberry leaves without plant diseases and insect pests as raw materials, and cleaning the surfaces for later use; s2, quickly blanching the cleaned mulberry leaves in boiling water; by designing the processing method which does not damage the integrity of the mulberry leaves, the situation that part of nutritional ingredients are lost due to damage of the mulberry leaves is avoided, the content of the nutritional ingredients such as vitamins, minerals and cellulose in the broken mulberry leaves is greatly increased, and then the low-calorie mulberry leaf thin pancakes rich in nutrition are produced; according to the mulberry leaf thin pancake prepared from the complete mulberry leaves, the situation that due to the fact that the mulberry leaves are cut up, the taste and taste of the pancake are affected can be avoided, the taste and taste of the mulberry leaf thin pancake are improved, in addition, a traditional frying technology is replaced with an electric heating plate, grease intake brought by the traditional frying technology can be avoided, and the requirements of the market for healthy, low-calorie and high-fiber snacks are met.

Description

Technical Field

[0001] The invention relates to the technical field of mulberry leaf pancake preparation, in particular to a preparation process and a preparation device for a mulberry leaf pancake. Background Art

[0002] The Book of Songs records that "Mulberry leaves are green before they fall." The edible value of mulberry leaves has been recognized by people since ancient times. In ancient times, mulberry leaves were not only food for silkworms, but also widely used in folk diet therapy. Mulberry leaves are cold in nature, sweet and bitter in taste, and have the effects of clearing away heat and detoxifying, calming the liver and improving eyesight. In the Compendium of Materia Medica, Li Shizhen also mentioned that mulberry leaves can "cure wind-heat headaches, red and painful eyes, and excessive tears." Therefore, mulberry leaves play an indispensable role in traditional medicine. In modern times, as people pay more attention to healthy eating, the nutritional value and health care function of mulberry leaves have once again attracted attention; mulberry leaves are rich in flavonoids, polysaccharides, amino acids, vitamins and minerals, and have multiple functions such as anti-oxidation, lowering blood sugar, lowering blood lipids, and enhancing immunity; therefore, mulberry leaves are widely used in various health foods and health products, such as mulberry leaf tea, mulberry leaf powder, mulberry leaf capsules, etc.; modern food processing technology also enables mulberry leaves to be processed into various nutritious and easy-to-eat products, such as mulberry leaf biscuits, mulberry leaf noodles, etc.; in some health restaurants and special farmhouses, mulberry leaf dishes have also become special dishes to attract customers, and their consumption range has moved from folk traditions to a wider consumer market; Therefore, based on people's concern about healthy food and the market demand for mulberry leaf products, a method for preparing mulberry leaf pancakes has emerged; this pancake uses mulberry leaves as the main raw material, and after the mulberry leaves are crushed by a crusher, flour, starch, water and other spices are added and fully stirred to obtain a mixture containing mulberry leaves and flour, and then the mixture containing mulberry leaves and flour is fried by a traditional frying process to obtain the desired mulberry leaf pancakes; however, in the process of crushing, the mulberry leaves will inevitably lose some nutrients, so that the nutrients in the crushed mulberry leaves, such as vitamins, minerals and cellulose, are greatly reduced, thereby reducing the nutritional content of the mulberry leaf cakes; and the crushed mulberry leaves are used to make cakes, so that the crushed mulberry leaves will affect the taste and flavor of the cakes because the mulberry leaves are chopped; In view of this, in order to overcome the above technical problems, the present invention proposes a preparation process and a preparation device for mulberry leaf pancakes, which solve the above technical problems. Summary of the invention

[0003] In order to make up for the shortcomings of the prior art, the present invention proposes a preparation process and a preparation device for mulberry leaf pancakes. The present invention avoids the loss of part of the nutrients of the mulberry leaves due to damage by designing a processing method that does not destroy the integrity of the mulberry leaves, so that the nutrients inside the broken mulberry leaves, such as vitamins, minerals and cellulose, are greatly improved, thereby producing nutritious and low-calorie mulberry leaf pancakes. At the same time, the mulberry leaf pancakes made from intact mulberry leaves can avoid the taste and flavor of the pancakes being affected by the chopped mulberry leaves, so that the taste and flavor of the mulberry leaf pancakes are improved. In addition, the electric heating plate is used instead of the traditional frying process to avoid the intake of fat caused by the traditional frying process, thereby meeting the market demand for healthy, low-calorie, high-fiber snacks.

[0004] The technical solution adopted by the present invention to solve the technical problem is: a preparation process of a mulberry leaf pancake according to the present invention comprises the following steps: S1: Raw material cleaning: Select fresh and pest-free mulberry leaves as raw materials, clean the surface and set aside; S2: Blanching: Put the cleaned mulberry leaves into boiling water and blanch them quickly to remove the bitter taste and residual pesticides while keeping the emerald green color of the mulberry leaves; the blanching time should not be too long, generally controlled within 1 minute, and then quickly take out the mulberry leaves and put them into cold water to cool down to stop the heating process and prevent the mulberry leaves from turning yellow; S3: wrapping and slurry preparation, wherein the wrapping slurry comprises: 10-100 parts by weight of high-gluten flour, 0-50 parts by weight of cassava flour, 0-50 parts by weight of spinach powder, 0-30 parts by weight of green tea powder, 0-30 parts by weight of spirulina powder, 0.2-2 parts by weight of salt, 0-5 parts by weight of spices, and 100-200 parts by weight of water, and the mixture is mixed and stirred into a uniform paste; S4: upper and lower slurry spraying: the mulberry leaves that have been blanched and drained in S2 are placed flat on a hollow conveyor belt and enter the upper and lower slurry spraying machine, and the slurry obtained in S3 is sprayed up and down, so that the upper and lower surfaces of the mulberry leaves are completely in contact with the slurry, and the spraying process is completed at a mesh belt speed of 3-15m / min; after being sprayed with slurry, the mulberry leaves need to stay on the conveyor belt for a short time so that the slurry can fully penetrate and evenly cover every part of the mulberry leaves; S5: Cake making: When the upper and lower temperatures of the electric heating plate rise to 140°C-180°C, put the mulberry leaves fully coated with batter in S4 into the pan and press for 30s-60s to obtain the mulberry leaf pancake. The mulberry leaf pancake has a flat appearance, a crisp taste, a bright color, a light yellow-green surface, and a mulberry leaf fragrance.

[0005] Preferably, in S3, high-gluten flour, tapioca flour, salt and spices weighed in weight proportion are respectively passed through a 100-mesh sieve and then mixed with spinach powder, green tea powder or spirulina powder; the uniformly mixed mixture is poured into a stirring tank, and then water is added to the stirring tank, and finally the stirring tank is controlled to operate and stirred into a uniform paste.

[0006] Preferably, before stirring in the stirring kettle, 0-30 parts by weight of crushed nuts are added to the stirring kettle, and the components are mixed and stirred evenly to obtain a coating slurry. Usually, the components are stirred at a speed of 800-1200 r / min for 5-15 minutes to form a uniform paste; the crushed nuts include almonds, walnuts, peanuts, etc.

[0007] Preferably, spices are added to the stirring kettle before stirring, and the spices include cinnamon, turmeric, cumin, chives, garlic and the like.

[0008] A mulberry leaf pancake preparation device, suitable for the above-mentioned mulberry leaf pancake preparation process; comprising an upper and lower battering machine; the upper and lower battering machine comprises: The machine body is provided with a reflux groove at the upper end of the machine body; a hollow conveyor belt is arranged in the reflux groove; the hollow conveyor belt includes a hollow filter screen and a roller; the roller is rotatably connected to the groove wall of the reflux groove; the hollow filter screen is in rotatable contact with the roller; a servo motor is fixedly installed on one side of the machine body; the servo motor is used to drive the roller to rotate; a slurry box is fixedly connected to the upper end of the machine body; a strip groove communicating with the outside is arranged at the bottom of the slurry box; a delivery pump is installed on one side of the machine body; one end of the delivery pump is connected to the slurry box through a feed pipe, and the other end is connected to the reflux groove through a pipeline; A spray pipe; the spray pipe is located below the slurry spraying box; the spray pipe is installed on the wall of the reflux tank; a spray port is provided at the upper end of the spray pipe; one end of the spray pipe close to the delivery pump is connected to the feed pipe of the delivery pump through a connecting pipe.

[0009] Preferably, a slide plate is connected in a sliding seal inside the slurry pouring box; a mounting groove is opened on the side wall of the slurry pouring box; a screw rod is rotatably connected inside the mounting groove; the screw rod is helically connected to the slide plate; a drive motor is fixedly installed on the upper end of the slurry pouring box; the drive motor is used to drive the screw rod to rotate.

[0010] Preferably, the output shaft of the driving motor is fixedly connected with a bevel gear ring; the upper end of the screw is fixedly connected with a bevel gear shaft; and the bevel gear shaft is meshed with the bevel gear ring.

[0011] Preferably, two bellows are sleeved on the surface of the screw rod; one end of the two bellows is fixedly connected to the slide plate, and the other end is fixedly connected to the groove wall of the mounting groove.

[0012] Preferably, the spray pipe is threadedly connected to one end of the connecting pipe away from the feed pipe; a groove connected to the reflux groove is opened on one side of the machine body; a sealing block is slidingly sealed in the groove; a clamping block is rotatably connected to the side wall of the machine body; an L-rod is fixedly connected to one end of the sealing block away from the spray pipe.

[0013] Preferably, a copper plate is fixedly connected to the inner wall of the reflow tank; and a heating resistor is fixedly installed between the copper plate and the inner wall of the body.

[0014] The beneficial effects of the present invention are as follows: The present invention designs a processing method that does not destroy the integrity of mulberry leaves, thereby avoiding the loss of some nutrients due to damage to the mulberry leaves, so that the nutrients inside the broken mulberry leaves, such as vitamins, minerals and cellulose, are greatly improved, thereby producing nutritious low-calorie mulberry leaf pancakes. At the same time, the mulberry leaf pancakes made from complete mulberry leaves can avoid affecting the taste and flavor of the pancakes due to the mulberry leaves being chopped, so that the taste and flavor of the mulberry leaf pancakes are improved. In addition, the electric heating plate replaces the traditional frying process, which can avoid the fat intake caused by the traditional frying process, and meet the market demand for healthy, low-calorie, high-fiber snacks. The present invention sets a slide board so that the nut crushes and other sediments in the slurry will only be deposited on the upper end surface of the slide board, so that when the driving motor drives the slide board to rise, the slide board can scrape off the sediments on the inner wall of the slurry box, and push the scraped sediments to expose the slurry box, so that the user can quickly clean the sediments on the upper end surface of the slide board, thereby reducing the cleaning difficulty of the slurry box and improving the cleaning efficiency of the user. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] The present invention is further described below in conjunction with the accompanying drawings and implementation modes.

[0016] Figure 1 It is a process flow chart of the present invention; Figure 2 This is a finished product display diagram of the mulberry leaf pancake made by the present invention; Figure 3 This is a picture showing the finished product of the invented mulberry leaf pancake containing spinach powder; Figure 4 This is a picture showing the finished product of the invented mulberry leaf pancake containing spirulina powder; Figure 5 This is a picture showing the finished product of the invented mulberry leaf pancake containing green tea powder; Figure 6 is a front view of the device of the present invention; Figure 7 yes Figure 6 The enlarged view of point A in the middle; Figure 8 is a rear view of the device of the present invention; Fig. 9 It is a schematic diagram of the partial structure of the machine body used in the present invention; Fig.10 It is a partial structural schematic diagram of the slurry shower box used in the present invention; In the figure: 1. body; 11. reflux trough; 111. hollow filter screen; 112. roller; 113. servo motor; 114. copper plate; 115. heating resistor; 12. slurry pouring box; 121. strip trough; 13. delivery pump; 131. feed pipe; 132. pipeline; 14. spray pipe; 141. spray port; 142. connecting pipe; 15. slide plate; 151. mounting groove; 152. screw; 153. bellows; 16. drive motor; 161. bevel gear ring; 162. bevel gear shaft; 17. groove; 171. sealing block; 172. clamping block; 173. L rod. DETAILED DESCRIPTION

[0017] In order to make the technical means, creative features, objectives and effects achieved by the present invention easy to understand, the present invention is further explained below in conjunction with specific implementation methods.

[0018] like Figures 1 to 10 As shown, the preparation process of a mulberry leaf pancake according to the present invention comprises the following steps: S1: Raw material cleaning: Select fresh and pest-free mulberry leaves as raw materials, clean the surface and set aside; S2: Blanching: Put the cleaned mulberry leaves into boiling water and blanch them quickly to remove the bitter taste and residual pesticides while keeping the emerald green color of the mulberry leaves; the blanching time should not be too long, generally controlled within 1 minute, and then quickly take out the mulberry leaves and put them into cold water to cool down to stop the heating process and prevent the mulberry leaves from turning yellow; S3: wrapping and slurry preparation, wherein the wrapping slurry comprises: 10-100 parts by weight of high-gluten flour, 0-50 parts by weight of cassava flour, 0-50 parts by weight of spinach powder, 0-30 parts by weight of green tea powder, 0-30 parts by weight of spirulina powder, 0.2-2 parts by weight of salt, 0-5 parts by weight of spices, and 100-200 parts by weight of water, and the mixture is mixed and stirred into a uniform paste; S4: upper and lower slurry spraying: the mulberry leaves that have been blanched and drained in S2 are placed flat on a hollow conveyor belt and enter the upper and lower slurry spraying machine, and the slurry obtained in S3 is sprayed up and down, so that the upper and lower surfaces of the mulberry leaves are completely in contact with the slurry, and the spraying process is completed at a mesh belt speed of 3-15m / min; after being sprayed with slurry, the mulberry leaves need to stay on the conveyor belt for a short time so that the slurry can fully penetrate and evenly cover every part of the mulberry leaves; S5: Cake making: When the upper and lower temperatures of the electric heating plate rise to 140°C-180°C, put the mulberry leaves fully coated with batter in S4 into the pan and press for 30s-60s to obtain the mulberry leaf pancake. The mulberry leaf pancake has a flat appearance, a crisp taste, a bright color, a light yellow-green surface, and a mulberry leaf fragrance.

[0019] As an embodiment of the present invention, in S3, high-gluten flour, tapioca flour, salt, and spices weighed in weight proportion are respectively passed through a 100-mesh sieve and then mixed with spinach powder, green tea powder or spirulina powder; the uniformly mixed mixture is poured into a stirring kettle, and then water is added to the stirring kettle, and finally the stirring kettle is controlled to operate and stirred into a uniform paste.

[0020] As an embodiment of the present invention, before stirring in a stirring kettle, 0 to 30 parts by weight of crushed nuts are added to the stirring kettle, and the components are mixed and stirred evenly to obtain a coating slurry. Usually, the components are stirred at a speed of 800 to 1200 r / min for 5 to 15 minutes to form a uniform paste; the crushed nuts include almonds, walnuts, peanuts, etc.

[0021] As an embodiment of the present invention, before stirring the stirring kettle, spices are added into the stirring kettle, wherein the spices include cinnamon, turmeric, cumin, chives, garlic, etc.; During work, based on people's concern about healthy food and the market demand for mulberry leaf products, a method for preparing mulberry leaf pancakes came into being; this pancake uses mulberry leaves as the main raw material, and after the mulberry leaves are crushed by a crusher, flour, starch, water and other spices are added and fully stirred to obtain a mixture containing mulberry leaves and flour, and then the mixture containing mulberry leaves and flour is fried through a traditional frying process to obtain the desired mulberry leaf pancakes; however, in the process of crushing, the mulberry leaves will inevitably lose some nutrients, so that the nutrients inside the crushed mulberry leaves, such as vitamins, minerals and cellulose, are greatly reduced, thereby reducing the nutritional content of the mulberry leaf pancakes; and the crushed mulberry leaves are used to make pancakes, so that the crushed mulberry leaves will affect the taste and flavor of the pancakes because the mulberry leaves are chopped; The present invention designs a processing method that does not destroy the integrity of mulberry leaves, thereby avoiding the loss of some nutrients due to damage to the mulberry leaves, so that the nutrients inside the broken mulberry leaves, such as vitamins, minerals and cellulose, are greatly improved, thereby producing nutritious low-calorie mulberry leaf pancakes. At the same time, the mulberry leaf pancakes made from intact mulberry leaves can avoid the taste and flavor of the pancakes being affected by the shredded mulberry leaves, so that the taste and flavor of the mulberry leaf pancakes are improved. In addition, the electric heating plate replaces the traditional frying process, which can avoid the intake of fat caused by the traditional frying process, and meet the market demand for healthy, low-calorie, high-fiber snacks. During work, the user selects fresh and pest-free mulberry leaves as raw materials, then washes the surface of the mulberry leaves for use. During the washing process, the integrity of the mulberry leaves must be ensured to avoid breaking the mulberry leaves during washing; the cleaned mulberry leaves are then quickly blanched in boiling water to remove the bitter taste and residual pesticides while maintaining the emerald green color of the mulberry leaves; the blanching time is controlled at 30-40s, and then the mulberry leaves are quickly removed and cooled in cold water to stop the heating process and prevent the mulberry leaves from turning yellow; before washing the mulberry leaves, it is necessary to prepare a coating slurry, which includes: 35 parts by weight of high-gluten flour, 35 parts by weight of cassava flour, 2 parts by weight of salt, 20 parts by weight of spinach powder, and 180 parts by weight of water; each component is added into a stirring kettle, mixed and stirred evenly to obtain a coating slurry, usually each component is stirred at a speed of 800r / min for 5 minutes, and the desired coating slurry can be obtained when it becomes a uniform paste. For the obtained coating slurry, it is necessary to use Use a liquid pump to pump the mulberry leaves into the upper and lower pulping machines; after blanching, the mulberry leaves need to be drained, and the drained mulberry leaves are placed flat on the hollow conveyor belt, so that the hollow conveyor belt brings the mulberry leaves at the upper end into the upper and lower pulping machines, so that the upper and lower pulping machines spray the wrapped pulp on the surface of the mulberry leaves transported by the hollow conveyor belt, so that the upper and lower surfaces of the mulberry leaves are completely in contact with the pulp, thereby completing the spraying process of the mulberry leaves; after being sprayed with pulp, the mulberry leaves need to stay on the conveyor belt for a short time so that the pulp can be fully Infiltrate and evenly cover every part of the mulberry leaves; during the mulberry leaf spraying process, the user needs to control the heating of the electric heating plate so that the temperature of the upper plate and the lower plate of the electric heating plate are both raised to 140°C, and then put the sprayed and fully coated mulberry leaves on the lower plate of the electric heating plate, cover the upper plate, so that the upper and lower plates press and heat the mulberry leaves, and press for 60 seconds to obtain the desired mulberry leaf pancake; the obtained mulberry leaf pancake has a flat appearance, a crisp taste, a bright color, and a mulberry leaf fragrance; Since different people have different taste preferences, and mulberry leaves themselves have a certain bitterness and fragrance, some people may not like the bitterness and fragrance of mulberry leaves. In this regard, the present invention adds spices to the mulberry leaf wrapping slurry, so that the spices can neutralize the bitterness of the mulberry leaves and increase the aroma and flavor of the pancakes. Spices such as cinnamon, turmeric, and cumin have a unique fragrance, which can make the taste of mulberry leaf pancakes richer and more attractive. Chives and garlic have a pungent smell, which can promote saliva secretion and stimulate appetite, making the eater more interested in trying mulberry leaf pancakes. Cinnamon is rich in antioxidants, which can help control blood sugar. Curcumin is an effective anti-inflammatory agent that helps digestion. Chives and garlic have antibacterial and antiviral effects. In addition, chives and minced garlic not only increase the flavor, but also add color to the mulberry leaf pancakes, making their appearance more attractive. They greatly increase people's appetite, so that mulberry leaf pancakes with different flavors can meet the taste needs of different people. In addition, by adding substances such as green tea powder, spirulina powder, spinach powder and the like to the coating slurry, it is to meet consumers' higher requirements for healthy food; because spinach powder, green tea powder and spirulina powder are ingredients with high nutritional value; spinach powder is rich in vitamins A, C, K and minerals such as iron and potassium; green tea powder is rich in antioxidants such as catechins; spirulina powder is rich in protein, vitamins and minerals, and is a nutrient-intensive food; by adding green tea powder, spirulina powder and spinach powder respectively, different functional ingredients are added to mulberry leaf pancakes, making mulberry leaf pancakes a nutritionally balanced food; for people who pursue a healthy diet, such as vegetarians, fitness enthusiasts or people who need additional nutritional supplements, they can eat mulberry leaf pancakes with these powders added according to their needs to increase the required nutrition; For children, nuts contain important nutrients for their growth and development, such as healthy fats, proteins, vitamins and minerals. By adding chopped nuts to the wrapping slurry, not only the taste and nutritional value of the mulberry leaf pancakes are improved, but also the taste diversity of the mulberry leaf pancakes can be increased, which not only satisfies the taste buds of children, but also meets the pursuit of healthy diet by parents. In addition, different types of chopped nuts (such as pistachios, almonds, etc.) can be added according to the tastes and preferences of children, which provides personalized choices and meets the preferences of different children, so that the practicality of the present invention is further improved. Example 1: Figure 2 As shown, a mulberry leaf pancake with spinach powder added therein, the specific preparation method thereof comprises the following steps: Raw material cleaning: Select fresh and pest-free mulberry leaves as raw materials, clean the surface and set aside; Blanching: Put the cleaned mulberry leaves into boiling water and blanch them quickly to remove the bitter taste and residual pesticides while keeping the emerald green color of the mulberry leaves; blanch for 30 seconds, then quickly remove the mulberry leaves and cool them in cold water to stop the heating process and prevent the mulberry leaves from turning yellow; Coating slurry: The coating slurry includes: 35 parts by weight of high-gluten flour, 35 parts by weight of cassava flour, 2 parts by weight of salt, 20 parts by weight of spinach powder, and 180 parts by weight of water; the components are mixed and stirred evenly to obtain the coating slurry, usually stirring the components at a speed of 800r / min for 5min to form a uniform paste; Spraying the mulberry leaves from top to bottom: Place the blanched and drained mulberry leaves flat on a hollow conveyor belt and place them in a spraying machine. Spray the slurry obtained in step (3) from top to bottom so that the upper and lower surfaces of the mulberry leaves are in full contact with the slurry. The spraying process is completed at a mesh belt speed of 5 / min. After being sprayed with slurry, the mulberry leaves need to stay on the conveyor belt for a short time so that the slurry can fully penetrate and evenly cover every part of the mulberry leaves. Cake making: When the upper and lower temperatures of the electric heating plate rise to 140°C, put the fully coated mulberry leaves into the cake and press for 60 seconds; The mulberry leaf pancake is obtained, and the mulberry leaf pancake has a flat appearance, a crisp taste, a bright color, a light yellow-green surface, and a mulberry leaf fragrance.

[0022] Embodiment 2, as Figure 3 As shown, the mulberry leaf pancake with spirulina powder added is different from Example 1 in that: Coating slurry: The coating slurry includes: 50 parts by weight of high-gluten flour, 50 parts by weight of cassava flour, 1 part by weight of salt, 15 parts by weight of spirulina powder, 180 parts by weight of water, and 10 parts by weight of chopped nuts; the components are mixed and stirred evenly to obtain the coating slurry, and the components are usually stirred at a speed of 1200 r / min for 10 minutes to form a uniform paste; The resulting mulberry leaf pancake has a flat appearance, a crisp taste, a bright color, a light yellow-green surface, and a mulberry leaf fragrance and a nut aroma; Embodiment 3, as Figure 4 As shown, a mulberry leaf pancake with green tea powder added is different from Example 1 and Example 2 in that: Blanching: Put the cleaned mulberry leaves in step (1) into boiling water and blanch them quickly to remove the bitter taste and residual pesticides while maintaining the emerald green color of the mulberry leaves; blanch for 60 seconds, then quickly remove the mulberry leaves and put them into cold water to cool to stop the heating process and prevent the mulberry leaves from turning yellow; Coating slurry: The coating slurry includes: 100 parts by weight of high-gluten flour, 30 parts by weight of cassava flour, 2 parts by weight of salt, 5 parts by weight of green tea powder, and 150 parts by weight of water; the components are mixed and stirred evenly to obtain the coating slurry, and the components are usually stirred at a speed of 1200r / min for 10min to form a uniform paste; Finally, the mulberry leaf pancake is obtained, which has a flat appearance, a crisp taste, a bright color, a light yellow-green surface, a mulberry leaf fragrance, and a light tea fragrance; A mulberry leaf pancake preparation device is suitable for the above-mentioned mulberry leaf pancake preparation process; Figure 6-10 As shown, it includes upper and lower batter spraying machines; the upper and lower batter spraying machines include: The machine body 1 is provided with a reflux groove 11 at the upper end of the machine body 1; a hollow conveyor belt is arranged in the reflux groove 11; the hollow conveyor belt includes a hollow filter screen 111 and a roller 112; the roller 112 is rotatably connected to the groove wall of the reflux groove 11; the hollow filter screen 111 is in rotational contact with the roller 112; a servo motor 113 is fixedly installed on one side of the machine body 1; the servo motor 113 is used to drive the roller 112 to rotate; a slurry box 12 is fixedly connected to the upper end of the machine body 1; a strip groove 121 communicating with the outside is arranged at the bottom of the slurry box 12; a delivery pump 13 is installed on one side of the machine body 1; one end of the delivery pump 13 is connected to the slurry box 12 through a feed pipe 131, and the other end is connected to the reflux groove 11 through a pipeline 132; The spray pipe 14 is located below the slurry spraying box 12; the spray pipe 14 is installed on the wall of the reflux tank 11; a spray port 141 is provided at the upper end of the spray pipe 14; the end of the spray pipe 14 close to the delivery pump 13 is connected to the feed pipe 131 of the delivery pump 13 through a connecting pipe 142.

[0023] As an embodiment of the present invention, a slide plate 15 is connected in a sliding seal inside the slurry box 12; a mounting groove 151 is opened on the side wall of the slurry box 12; a screw rod 152 is rotatably connected inside the mounting groove 151; the screw rod 152 is spirally connected to the slide plate 15; a drive motor 16 is fixedly installed on the upper end of the slurry box 12; the drive motor 16 is used to drive the screw rod 152 to rotate.

[0024] As an embodiment of the present invention, the output shaft of the driving motor 16 is fixedly connected with a bevel gear ring 161 ; the upper end of the screw rod 152 is fixedly connected with a bevel gear shaft 162 ; and the bevel gear shaft 162 is meshed with the bevel gear ring 161 .

[0025] As an embodiment of the present invention, two bellows 153 are sleeved on the surface of the screw rod 152; one end of the two bellows 153 is fixedly connected to the slide plate 15, and the other end is fixedly connected to the groove wall of the installation groove 151; During operation, in the initial state, the hollow filter screen 111 is a mesh transmission belt woven from a stainless steel metal mesh; the user pours the prepared wrapped slurry into the reflux groove 11 of the machine body 1, and then controls the servo motor 113 to operate, so that the servo motor 113 drives the roller 112 to rotate, so that the roller 112 drives the hollow filter screen 111 connected to its belt drive to rotate around; at the same time, the delivery pump 13 is controlled to operate, so that the delivery pump 13 can suck out the wrapped slurry in the reflux groove 11 through the pipeline 132, so that the sucked wrapped slurry is transported to the slurry box 12 through the feed pipe 131, so that the wrapped slurry entering the slurry box 12 can flow out from the strip groove 121, so that the slurry flowing out of the strip groove 121 passes through the mesh of the hollow filter screen 111 and falls into the reflux groove 11; at this time, the user places the mulberry leaves on the hollow filter screen 111, so that the hollow filter screen 111 drives the mulberry leaves to move in the direction close to the slurry box 12, so that the mulberry leaves pass through the slurry box 12 The mulberry leaves are passed through the strip groove 121 of the slurry shower box 12, so that when the mulberry leaves pass through the strip groove 121, the slurry flowing out of the strip groove 121 will be sprinkled on the upper surface of the mulberry leaves, and then the hollow filter screen 111 drives the mulberry leaves with the slurry on the upper surface to move toward the spray pipe 14; because the spray pipe 14 is connected to the feed pipe 131 of the delivery pump 13 through the connecting pipe 142, part of the slurry delivered by the delivery pump 13 through the feed pipe 131 flows into the slurry shower box 12, and the other part directly flows into the spray box 12 through the connecting pipe 14 2 flows into the spray pipe 14, so that the slurry flowing into the spray pipe 14 can be sprayed out through the spray port 141 at the upper end of the spray pipe 14, so that the slurry sprayed out of the spray port 141 can pass through the mesh of the hollow filter 111 and be sprayed on the lower end surface of the mulberry leaf, so that the wrapped slurry can contact the upper and lower surfaces of the mulberry leaf, and then the hollow filter 111 drives the mulberry leaf to move away from the spray pipe 14, at this time, the slurry on the upper and lower surfaces of the mulberry leaf continuously penetrates and evenly soaks into every part of the mulberry leaf; When the slurry containing nut crushing is transported to the slurry box 12, it is inevitable that part of the nut crushing in the slurry will be deposited at the bottom of the slurry box 12, which increases the difficulty of cleaning the bottom of the slurry box 12. In this regard, the present invention provides a slide plate 15 so that the nut crushing and other sediments in the slurry will only be deposited on the upper end surface of the slide plate 15, so that when the driving motor 16 drives the slide plate 15 to rise, the slide plate 15 can scrape off the sediment on the inner wall of the slurry box 12, and push the scraped sediment to expose the slurry box 12, so that the user can quickly clean the sediment on the upper end surface of the slide plate 15, thereby reducing the difficulty of cleaning the slurry box 12 and improving the cleaning efficiency of the user; When the inner wall of the slurry box 12 needs to be cleaned, the user needs to control the operation of the drive motor 16 so that the drive motor 16 drives the bevel gear ring 161 fixed on its output shaft to rotate, so that the bevel gear ring 161 drives the screw 152 to rotate through the bevel gear shaft 162 meshing therewith, so that the screw 152 drives the slide plate 15 to rise along the inner wall of the slurry box 12, so that the rising slide plate 15 can scrape off the sediment attached to the inner wall of the slurry box 12, so that the sediment on the inner wall of the slurry box 12 is scraped off on the upper end surface of the slide plate 15, so that the rising slide plate 15 pushes the sediment in the slurry box 12; and by arranging the bellows 153 on the surface of the screw 152, the bellows 153 can prevent the slurry from driving the nut crushed into the thread groove of the screw 152, avoiding the nut crushed from blocking the gap of the spiral transmission of the screw 152 and the slide plate 15, thereby ensuring the transmission effect between the screw 152 and the slide plate 15, so that the practicality of the present invention is effectively improved.

[0026] As an embodiment of the present invention, the spray pipe 14 is threadedly connected to the end of the connecting pipe 142 away from the feed pipe 131; a groove 17 connected to the reflux groove 11 is opened on one side of the body 1; a sealing block 171 is slidingly sealed in the groove 17; a clamping block 172 is rotatably connected to the side wall of the body 1; an L-rod 173 is fixedly connected to the end of the sealing block 171 away from the spray pipe 14.

[0027] As an embodiment of the present invention, a copper plate 114 is fixedly connected to the inner wall of the reflow tank 11; a heating resistor 115 is fixedly installed between the copper plate 114 and the inner wall of the body 1; During operation, when the slurry drives the nut crumbs to flow through the spray pipe 14, it is inevitable that there will be nut crumbs remaining in the spray pipe 14. In order to reduce the difficulty of cleaning the spray pipe 14, the present invention provides a groove 17. After the mulberry leaves are wrapped with the slurry, the user opens the pipeline 132 of the delivery pump 13 to discharge the slurry in the reflux tank 11 through the pipeline 132, and then rotates the block 172 to rotate away from the L rod 173, so that the block 172 no longer presses the sealing block 173. 71 is blocked, and the user pulls the L rod 173 fixedly connected to the sealing block 171, so that the L rod 173 pulls the sealing block 171 out of the groove 17. After the sealing block 171 is taken out, the groove 17 is in an open state, and the user can rotate the injection pipe 14 at this time, so that the injection pipe 14 and the connecting pipe 142 rotate relative to each other and separate; when the injection pipe 14 is separated from the connecting pipe 142, the injection pipe 14 is pulled so that the injection pipe 14 can be drawn out from the groove 17. Therefore, it is convenient to remove the spray pipe 14 for cleaning, which greatly reduces the difficulty of cleaning the spray pipe 14 and further improves the practicality of the present invention. Since the weather in the north is cold in winter, if the slurry in the reflux tank 11 freezes due to the cold, it will affect the delivery pump 13 to extract the slurry in the reflux tank 11. For this reason, the present invention fixes the heating resistor 115 on the inner wall of the body 1 so that the heating resistor 115 can heat the slurry in the reflux tank 11 to prevent the slurry in the reflux tank 11 from freezing due to the cold. Moreover, by fixing the copper plate 114 on the inner wall of the reflux tank 11, the copper plate 114 has high thermal conductivity and can respond quickly to temperature changes. This allows the copper plate 114 to quickly transfer the heat of the heating resistor 115 to the slurry and accelerate the heating rate of the slurry. At the same time, this enables the copper plate 114 to turn off the heating resistor 115 in time after being heated to the required temperature, which can reduce unnecessary energy consumption and help save electricity.

[0028] In the description of the present invention, it should be noted that the terms "center", "longitudinal", "lateral", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside" and the like indicate directions or positional relationships based on the attached Figure 1 The orientation or positional relationship shown is only for the convenience of describing the present invention and simplifying the description, and does not indicate or imply that the device or element referred to must have a specific orientation, be constructed and operate in a specific orientation. Therefore, it cannot be understood as limiting the scope of protection of the present invention. In addition, the terms "first", "second", "third", etc. are only used to distinguish the description and cannot be understood as indicating or implying relative importance.

[0029] The above shows and describes the basic principles, main features and advantages of the present invention. It should be understood by those skilled in the art that the present invention is not limited to the above embodiments. The above embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention. The scope of protection of the present invention is defined by the attached claims and their equivalents.

Claims

1. A preparation process of mulberry leaf pancake, characterized in that: The following steps are involved: S1: Raw material cleaning: Select fresh and pest-free mulberry leaves as raw materials, clean the surface and set aside; S2: Blanching: Put the cleaned mulberry leaves into boiling water and blanch them quickly to remove the bitter taste and residual pesticides while keeping the emerald green color of the mulberry leaves; the blanching time should not be too long, generally controlled within 1 minute, and then quickly take out the mulberry leaves and put them into cold water to cool down to stop the heating process and prevent the mulberry leaves from turning yellow; S3: wrapping and slurry preparation, wherein the wrapping slurry comprises: 10-100 parts by weight of high-gluten flour, 0-50 parts by weight of cassava flour, 0-50 parts by weight of spinach powder, 0-30 parts by weight of green tea powder, 0-30 parts by weight of spirulina powder, 0.2-2 parts by weight of salt, 0-5 parts by weight of spices, and 100-200 parts by weight of water, and the mixture is mixed and stirred into a uniform paste; S4: upper and lower slurry spraying: the mulberry leaves that have been blanched and drained in S2 are placed flat on a hollow conveyor belt and enter the upper and lower slurry spraying machine, and the slurry obtained in S3 is sprayed up and down, so that the upper and lower surfaces of the mulberry leaves are completely in contact with the slurry, and the spraying process is completed at a mesh belt speed of 3-15m / min; after being sprayed with slurry, the mulberry leaves need to stay on the conveyor belt for a short time so that the slurry can fully penetrate and evenly cover every part of the mulberry leaves; S5: Cake making: When the upper and lower temperatures of the electric heating plate rise to 140°C-180°C, put the mulberry leaves fully coated with batter in S4 into the pan and press for 30s-60s to obtain the mulberry leaf pancake. The mulberry leaf pancake has a flat appearance, a crisp taste, a bright color, a light yellow-green surface, and a mulberry leaf fragrance.

2. The preparation process of a mulberry leaf pancake according to claim 1, characterized in that: In S3, high-gluten flour, tapioca flour, salt and spices weighed in proportion by weight are respectively passed through a 100-mesh sieve and then mixed with spinach powder, green tea powder or spirulina powder; the uniformly mixed mixture is poured into a stirring kettle, and then water is added to the stirring kettle, and finally the stirring kettle is controlled to operate and stirred into a uniform paste.

3. The preparation process of a mulberry leaf pancake according to claim 2, characterized in that: Before stirring in the stirring kettle, 0-30 parts by weight of crushed nuts are added to the stirring kettle, and the components are mixed and stirred evenly to obtain a coating slurry. Usually, the components are stirred at a speed of 800-1200 r / min for 5-15 minutes to form a uniform paste; the crushed nuts include almonds, walnuts, peanuts, etc.

4. The preparation process of a mulberry leaf pancake according to claim 2, characterized in that: Before stirring the stirring kettle, spices are added into the stirring kettle, and the spices include cinnamon, turmeric, cumin, chives, garlic and the like.

5. A mulberry leaf pancake preparation device, suitable for the mulberry leaf pancake preparation process according to claims 1-4, characterized in that: It includes upper and lower batter spraying machines; the upper and lower batter spraying machines include: A machine body (1), wherein a reflow groove (11) is provided at the upper end of the machine body (1); a hollow conveyor belt is provided in the reflow groove (11); the hollow conveyor belt comprises a hollow filter screen (111) and a roller (112); the roller (112) is rotatably connected to the groove wall of the reflow groove (11); the hollow filter screen (111) is in rotational contact with the roller (112); a servo motor (113) is fixedly mounted on one side of the machine body (1); The servo motor (113) is used to drive the roller (112) to rotate; the upper end of the machine body (1) is fixedly connected to a slurry box (12); the bottom of the slurry box (12) is provided with a strip groove (121) communicating with the outside; a delivery pump (13) is installed on one side of the machine body (1); one end of the delivery pump (13) is connected to the slurry box (12) through a feed pipe (131), and the other end is connected to the reflux tank (11) through a pipeline (132); A spray pipe (14); the spray pipe (14) is located below the slurry spraying box (12); the spray pipe (14) is installed on the wall of the reflux tank (11); a spray port (141) is provided at the upper end of the spray pipe (14); the end of the spray pipe (14) close to the delivery pump (13) is connected to the feed pipe (131) of the delivery pump (13) through a connecting pipe (142).

6. The device for preparing mulberry leaf pancake according to claim 5, characterized in that: The slurry pouring box (12) is slidably and sealably connected to a slide plate (15); a mounting groove (151) is provided on a side wall of the slurry pouring box (12); a screw rod (152) is rotatably connected inside the mounting groove (151); the screw rod (152) is helically connected to the slide plate (15); a driving motor (16) is fixedly mounted on the upper end of the slurry pouring box (12); the driving motor (16) is used to drive the screw rod (152) to rotate.

7. The device for preparing mulberry leaf pancake according to claim 6, characterized in that: The output shaft of the driving motor (16) is fixedly connected to a bevel gear ring (161); the upper end of the screw rod (152) is fixedly connected to a bevel gear shaft (162); and the bevel gear shaft (162) is meshed with the bevel gear ring (161).

8. The device for preparing mulberry leaf pancake according to claim 7, characterized in that: Two bellows (153) are sleeved on the surface of the screw rod (152); one end of the two bellows (153) is fixedly connected to the slide plate (15), and the other end is fixedly connected to the groove wall of the installation groove (151).

9. The device for preparing mulberry leaf pancake according to claim 8, characterized in that: The spray pipe (14) is threadedly connected to one end of the connecting pipe (142) away from the feed pipe (131); a groove (17) communicating with the reflux groove (11) is provided on one side of the machine body (1); a sealing block (171) is slidably sealed in the groove (17); a clamping block (172) is rotatably connected to the side wall of the machine body (1); an L-rod (173) is fixedly connected to one end of the sealing block (171) away from the spray pipe (14).

10. The device for preparing mulberry leaf pancake according to claim 9, characterized in that: A copper plate (114) is fixedly connected to the inner wall of the reflow groove (11); a heating resistor (115) is fixedly installed between the copper plate (114) and the inner wall of the machine body (1).

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