Automatic rod feeding device for manual hollow elevated noodles and using method of automatic rod feeding device

Abstract

The invention discloses an automatic rod feeding device for manual hollow elevated noodles and a using method of the automatic rod feeding device, and relates to the field of food and food preparation, the automatic rod feeding device comprises two noodle rods and a discharging machine, the two ends of the two noodle rods are connected with two connecting pieces respectively, the two connecting pieces are connected with two first rotating rods respectively, and during use, the first rotating rods act on the connecting pieces, and the discharging machine is connected with the discharging machine; the connecting piece is driven to rotate, the two noodle hanging rods are driven to rotate together in the rotating process of the connecting piece, noodles are extruded out of the discharging machine, one end of each noodle hanging rod is connected with the noodle hanging rod after extrusion, and in the continuous discharging process, the two noodle hanging rods rotate to wind the noodles on the noodle hanging rods. Meanwhile, the discharging machine is connected with a moving mechanism, the moving mechanism comprises a traction ring used for pulling the noodles to move, and the traction ring is located between the noodle hanging rod and the discharging machine. According to the device, noodles can be automatically and uniformly wound on the noodle hanging rod, manual operation is not needed, and the device can also uniformly stretch the noodles to the required length.

Description

Technical Field

[0001] The present invention relates to the fields of food and food preparation, and particularly to an automatic noodle rod loading device for handmade hollow elevated noodles and a method for using the same. Background Art

[0002] With the continuous development of food culture, more and more foods are moving towards standardization and mechanization. However, the existing handmade hanging noodles prepared by devices do not meet the mechanization standards and still require the cooperation of operators. Moreover, during manual stretching, multiple operators are needed to cooperate, and the stretching is uneven, affecting the quality of the hanging noodles.

[0003] Secondly, the existing methods for preparing hanging noodles add additives or other materials to improve the taste, which has lost the essence of traditional handmade hanging noodles. In addition, the addition of additives has an impact on the body and cannot achieve the taste of traditional handmade noodles. With the increasing emphasis on health preservation and the pursuit of the taste of handmade foods by people, the demand for traditional handmade hanging noodles is also increasing. Summary of the Invention

[0004] An object of the present invention is to provide an automatic noodle rod loading device for handmade hollow elevated noodles and a method for using the same, which can improve the preparation efficiency of the hanging noodles without manual operation.

[0005] This object is achieved by the following technical solutions:

[0006] An automatic noodle rod loading device for handmade hollow elevated noodles includes two noodle rods and a discharging machine. The two ends of the two noodle rods are respectively connected to two connecting members, and the two connecting members are respectively connected to two first rotating rods. During use, the first rotating rods act on the connecting members to drive the connecting members to rotate. During the rotation of the connecting members, the two noodle rods are driven to rotate together. The noodles are extruded from the discharging machine, and one end of the extruded noodles is connected to the noodle rod. During continuous discharging, the two noodle rods rotate to wind the noodles thereon. At the same time, the discharging machine is connected to a moving mechanism, and the moving mechanism includes a traction ring for pulling the noodles to move. The traction ring is located between the noodle rod and the discharging machine.

[0007] Compared with the existing methods for preparing hanging noodles, this structure does not require manual winding, and the device does not require operators to move the noodles during the winding process. The traction ring in the moving mechanism drives the noodles to move above the noodle rod, so that the noodles move along with the movement of the moving mechanism during the extrusion and discharging process and are wound around the noodle rod, improving the preparation quality and avoiding the noodles from being repeatedly wound at the same position on the noodle rod.

[0008] Furthermore, in order to further improve the use efficiency, the moving mechanism of the device includes a second rotating rod, on which a moving block is threadedly connected. The rotation of the second rotating rod can make the moving block move along the second rotating rod, and a traction ring for pulling the noodles to move is provided on the moving block; when the second rotating rod rotates, the moving block does not rotate with the second rotating rod. Under the action of the threaded connection, the moving block moves on the second rotating rod and drives the noodles to move through the traction ring during the movement. On this basis, the first rotating rod and the second rotating rod are connected by a conveyor belt, so the rotation speeds of the first rotating rod and the second rotating rod are the same. When in use, the noodles can be evenly wound around the two noodle rods, thereby improving space utilization and achieving a better winding effect.

[0009] Preferably, the connecting piece is detachably connected to the first rotating rod. When the noodles are wound on the noodle rod and the next process is required, the connecting piece can be separated from the first rotating rod, thereby simplifying the structure and facilitating subsequent operations.

[0010] Furthermore, in the process of preparing the noodles, the noodles wrapped around the noodle rods need to be stretched. The existing structure requires manual stretching by the operator, which is not only troublesome to operate but also cannot guarantee the stretching quality. A connecting rod is provided in the connecting piece of the device, and two connecting grooves are provided on the connecting rod. The two connecting grooves are used to connect with the two noodle rods. The connecting rod also includes a telescopic section, which is located between the two connecting grooves and is used to adjust the distance between the two noodle rods. When in use, first insert one end of the two noodle rods into the two connecting grooves of the connecting rod. After the noodles are wrapped, the noodles are stretched to the desired length by stretching the telescopic section. There is no need for the operator to stretch them, which is more convenient for long-term use. A through groove for adjusting the distance between the two noodle rods is provided on the side of the connecting piece, so that the connecting piece does not need to be too large and can be applied to different lengths.

[0011] Secondly, during the stretching process, the connecting piece can be placed on the ground, the two noodle rods are located on the horizontal plane, the telescopic section is extended, both ends of the two noodle rods are moved from the inside of the connecting piece to the outside of the connecting piece, and the noodle rods do not contact the ground. The connecting piece can also be placed on the ground, the two noodle rods are located on the vertical plane, the telescopic section is extended, the position of the noodle rod at the bottom remains unchanged, and the noodle rod at the top moves upward under the drive of the telescopic section, which does not occupy extra space and is more convenient for long-term use.

[0012] Furthermore, the connecting member and the first rotating rod are connected by a connecting rod. The two connecting rods are respectively detachably connected to the two adjusting rods. The lower ends of the two adjusting rods are both connected to the bottom plate. The two adjusting rods can move on the bottom plate to adjust the distance between the two adjusting rods. When connecting the noodle hanging rod to the connecting rod of the connecting member, the two adjusting rods can be separated. First, connect one end of the noodle hanging rod to the connecting rod of one connecting member, and then move the other adjusting rod to connect the connecting rod on the other adjusting rod to the other end of the noodle hanging rod, further simplifying the structure.

[0013] Preferably, the discharging machine includes a discharging end and a discharging port, which are detachably connected. During use, different-diameter discharging ports can be replaced according to needs, so as to be applicable to noodles of different thicknesses.

[0014] On this basis, a method for using a manual hollow elevated noodle automatic rod hanging device includes the following steps:

[0015] Place the dough in the discharging machine. The discharging machine extrudes the dough into noodles and extrudes them from the discharging port. One end of the noodles passes through the traction ring and is connected to the noodle hanging rod.

[0016] After connection, the first rotating rod rotates, the discharging machine continuously discharges, and at the same time the moving block moves to evenly wind the noodles around the two noodle hanging rods.

[0017] The telescopic section extends to adjust the distance between the two noodle hanging rods, and then put the noodle hanging rods with wound noodles into the proofing box for proofing.

[0018] Among them, the telescopic section extends for the first time so that the distance between the two noodle hanging rods is 20 - 25 cm; put the noodle hanging rods with wound noodles into the proofing box to proof the noodles. The proofing conditions are: the proofing time is 15 - 20 min, the ambient temperature is 20 - 25 °C, and the ambient humidity is 75 - 85%; the telescopic section extends for the second time so that the distance between the two noodle hanging rods is 2 - 2.5 m; put the noodle hanging rods with wound noodles into the proofing box to proof the noodles. The proofing conditions are: the proofing time is 25 - 30 min, the ambient temperature is 20 - 25 °C, and the ambient humidity is 75 - 85%.

[0019] Take out the noodle hanging rods from the proofing box, remove the noodles from the noodle hanging rods, put the removed noodles on the stretching machine for stretching. After the noodles are stretched, proof them, and stretch the proofed noodles to the preset length. Shape the noodles and dry them for 8 - 12 hours; take them off the stretching machine for drying, cut the dried noodles, and package the cut noodles. The drying ambient temperature is 18 - 23 °C, the drying ambient humidity is 50 - 60%, and use ultraviolet lamps to irradiate and sterilize the dried noodles.

[0020] The preparation method of the present invention results in a better taste of the hanging noodles, making them closer to hand-made hanging noodles.

[0021] Compared with the prior art, the present invention has the following advantages and beneficial effects:

[0022] An automatic noodle winding device for hand-made hollow elevated noodles and its usage method according to the present invention can automatically wind noodles around the hanging noodle rod and wind them evenly without manual operation. Moreover, this device can also evenly stretch the noodles to the required length. When stretching, it saves space and does not require much space, and is applicable to the preparation of hanging noodles in various scenarios. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] The drawings described herein are used to provide a further understanding of the embodiments of the present invention, form a part of this application, and do not constitute a limitation to the embodiments of the present invention. In the drawings:

[0024] Figure 1 It is a schematic structural diagram of the device in Embodiment 1;

[0025] Figure 2 It is a schematic structural diagram of the discharging machine in Embodiment 2;

[0026] Figure 3 It is a schematic structural diagram of the connecting piece in Embodiment 3;

[0027] Figure 4 It is a schematic structural diagram of the connecting rod in Embodiment 3;

[0028] Figure 5 It is a schematic structural diagram of the side of the connecting piece in Embodiment 3 for connecting with the hanging noodle rod;

[0029] Figure 6 It is a schematic structural diagram of the connecting piece placed on the ground with two hanging noodle rods in a vertical plane in Embodiment 3;

[0030] Figure 7 It is a schematic structural diagram of the moving block in Embodiment 2.

[0031] Marks in the drawings and corresponding component names:

[0032] 1 - connecting piece, 2 - connecting rod, 21 - connecting groove, 3 - telescopic section, 4 - connecting rod, 5 - first rotating rod, 6 - adjusting rod, 7 - bottom plate, 8 - cavity, 9 - extrusion rod, 10 - feeding cavity, 11 - discharging port, 12 - first support rod, 13 - second support rod, 14 - second rotating rod, 15 - moving block, 151 - traction ring, 16 - hanging noodle rod, 17 - through groove. DETAILED DESCRIPTION OF THE EMBODIMENTS

[0033] To make the objectives, technical solutions and advantages of the present invention more clearly understood, the present invention will be further described in detail below with reference to the embodiments and the accompanying drawings. The illustrative embodiments of the present invention and their descriptions are only used to explain the present invention and are not intended to limit the present invention.

[0034] In the description of the present invention, it should be understood that the orientation or positional relationship indicated by the terms "front", "rear", "left", "right", "upper", "lower", "vertical", "horizontal", "high", "low", "inner", "outer", etc. is based on the orientation or positional relationship shown in the drawings. It is only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and thus should not be construed as limiting the protection scope of the present invention.

[0035] Embodiment 1

[0036] As Figure 1 shown, the present device includes two noodle hanging rods 16 and a discharging machine. The two ends of the two noodle hanging rods 16 are respectively connected to two connectors 1, and the two connectors 1 are respectively connected to two first rotating rods 5. The first rotating rods 5 are connected to a motor to drive the two noodle hanging rods 16 to rotate.

[0037] The discharging machine is located above the two noodle hanging rods 16. The discharging machine is connected to a moving mechanism, and the moving mechanism includes a traction ring 151 for pulling the noodles to move. The traction ring 151 is located between the noodle hanging rod 16 and the discharging machine. The discharging machine extrudes the noodles from the discharging port, and the extruded noodles pass through the traction ring and are connected to the noodle hanging rod. When the first rotating rod rotates, the noodles move under the traction of the traction ring, so that the noodles are evenly wound around the two noodle hanging rods, improving the preparation quality. In this embodiment, the discharging machine is a conventional structure.

[0038] In this embodiment, the moving mechanism can be of various structures. For example, it includes a telescopic rod and a traction ring 151, and the traction ring moves under the telescopic action of the telescopic rod.

[0039] Embodiment 2

[0040] Based on Embodiment 1, as Figure 2As shown, a first support rod 12 and a second support rod 13 are connected to the bottom plate 7. An outfeed machine is connected to the first support rod 12. The outfeed machine includes a cavity 8 that is hollow inside. A feed cavity 10 is connected to the cavity 8. The feed cavity 10 communicates with the cavity of the cavity 8. A pressing rod 9 is arranged in the cavity. An outfeed end is arranged on the side of the cavity 8. The outfeed end is connected to the outfeed port 11 and the outfeed end communicates with the cavity. The dough enters the cavity through the feed cavity, and through the movement of the pressing rod, the dough is extruded from the outfeed port through the pressing rod to form noodles. The connection between the outfeed end and the outfeed port 11 is detachable. When it is necessary to adjust the thickness of the extruded noodles, a corresponding outfeed port can be replaced, and thus noodles of different thicknesses can be extruded.

[0041] The moving mechanism includes a second rotating rod 14. A moving block 15 is threadedly connected to the second rotating rod 14. As Figure 7 shown, a traction ring 151 is arranged on the moving block 15. One end of the second rotating rod 14 passes through the first support rod 12, and the other end of the second rotating rod 14 is connected to the second support rod 13. The second rotating rod can rotate on the first support rod and the second support rod. During the rotation process, the moving block does not rotate with the second rotating rod. Therefore, during the rotation of the second rotating rod, the moving block moves along the direction of the second rotating rod on the second rotating rod.

[0042] In some embodiments, the first rotating rod and the second rotating rod are connected by gears;

[0043] In some embodiments, the first rotating rod 5 and the second rotating rod 14 are connected by a conveyor belt.

[0044] Therefore, the first rotating rod and the second rotating rod can rotate synchronously. Furthermore, during the process of the noodles being wound around the noodle hanging rod, as the traction ring 151 on the moving block 15 moves, the noodles can be evenly wound around the noodle hanging rod without overlapping of the hanging noodles, improving the preparation quality.

[0045] Embodiment 3

[0046] Based on the above embodiments, as Figure 3 shown, the connecting member 1 is detachably connected to the first rotating rod 5. Two adjusting rods 6 are connected to the bottom plate 7. A sliding groove is arranged on the bottom plate 7. The bottom plate can slide on the sliding groove, thereby adjusting the distance between the two adjusting rods 6.

[0047] The connecting member 1 and the first rotating rod 5 are connected by a connecting rod 4. The two connecting rods 4 are respectively detachably connected to the two adjusting rods 6. In this embodiment, a connecting groove is arranged on the adjusting rod, and one end of the connecting rod passes through the connecting groove and is connected to the first rotating rod.

[0048] A connecting rod 2 is arranged inside the connecting member 1. The structure of the connecting rod 2 is as Figure 4As shown in the figure, two connecting grooves 21 are provided on the connecting rod 2. The two connecting grooves 21 are used to connect with the two noodle hanging rods 16. The connecting rod 2 further includes a telescopic section 3. The telescopic section 3 is located between the two connecting grooves 21 and is used to adjust the distance between the two noodle hanging rods 16. The schematic structural diagram of the side of the connecting member 1 for connecting with the noodle hanging rod is as shown in Figure 5 As shown, a through groove 17 for adjusting the distance between the two noodle hanging rods 16 is provided on the side of the connecting member 1.

[0049] During use, first fix the position of one adjusting rod on the bottom plate, move the other adjusting rod, insert one end of each of the two noodle hanging rods into the two connecting grooves of the fixed adjusting rod respectively, and then move the other adjusting rod so that the other ends of the two noodle hanging rods are inserted into the two connecting grooves of the other adjusting rod respectively. Adjust the position of the other adjusting rod to fix the two noodle hanging rods between the two adjusting rods. After fixing, the first rotating rod 5 and the second rotating rod rotate for use.

[0050] In some embodiments, after winding the noodles around the noodle hanging rods, the two connecting members are placed on the ground, as shown in Figure 6 As shown, the two noodle hanging rods are located in a vertical plane, the telescopic section extends, the position of the noodle hanging rod located below remains unchanged, and the noodle hanging rod located above moves upward under the drive of the telescopic section, without occupying extra space positions, which is more convenient for long-term use.

[0051] In some embodiments, after winding the noodles around the noodle hanging rods, the two connecting members are placed on the ground, the two noodle hanging rods are located on a horizontal plane, the telescopic section extends, and both ends of the two noodle hanging rods move from inside the connecting members to outside the connecting members, and the noodle hanging rods do not contact the ground.

[0052] Embodiment 4

[0053] Based on the above embodiments, a method for using a manual hollow elevated noodle automatic rod loading device includes the following steps:

[0054] Place the dough in the discharging machine, and the noodles pass through the discharging machine and are located in the traction ring 151;

[0055] One end of the noodles is connected to the noodle hanging rod 16, and the first rotating rod 5 rotates to wind the noodles around the two noodle hanging rods 16;

[0056] When the first rotating rod 5 rotates, the moving mechanism drives the noodles to move so that the noodles are wound around the noodle hanging rod 16;

[0057] The telescopic section 3 extends to adjust the distance between the two noodle hanging rods 16, and then the noodle hanging rods 16 wound with noodles are placed in the proofing box for proofing;

[0058] The telescopic section 3 extends for the first time, so that the distance between the two noodle hanging rods 16 is 20-25 cm; the noodle hanging rods 16 wrapped with noodles are placed in a proofing box to proof the noodles. The proofing conditions are: the proofing time is 15-20 min, the ambient temperature is 20-25 °C, and the ambient humidity is 75-85%;

[0059] The telescopic section 3 extends for the second time, so that the distance between the two noodle hanging rods 16 is 2-2.5 m; the noodle hanging rods 16 wrapped with noodles are placed in a proofing box to proof the noodles. The proofing conditions are: the proofing time is 25-30 min, the ambient temperature is 20-25 °C, and the ambient humidity is 75-85%;

[0060] Take out the noodle hanging rod 16 from the proofing box, remove the noodles from the noodle hanging rod 16, put the removed noodles on an extending machine for extension. After the noodles are extended, they are proofed, and the proofed noodles are extended to a preset length; shape the noodles and dry them for 8-12 hours; take them off the extending machine for drying, cut the dried noodles, and package the cut noodles.

[0061] The drying conditions are: the drying ambient temperature is 18-23 °C, the drying ambient humidity is 50-60%, and the noodles being dried are irradiated with ultraviolet lamps for sterilization.

[0062] Example 5

[0063] On the basis of the above embodiment, first, obtain raw materials, add the raw materials into a dough mixer, start the dough mixer, the rotation speed is 3000 r / min, and the duration is 3-5 min; adjust the rotation speed of the dough mixer to 4000 r / min, and the duration is 8-10 min; stop the rotation of the dough mixer, and the stop duration is 3-5 min; start the dough mixer, the rotation speed is 3000 r / min, and the duration is 5-8 min. After kneading, a dough is obtained. Among them, through the above kneading method, the problem of the uniformity of the raw material mixture during kneading can be solved.

[0064] First, knead the dough, proof it for the first time, press it into a dough sheet, roll it into a strip, add powder, proof it for the second time, and then discharge it through a discharging machine.

[0065] Among them, the first proofing time is 30 minutes; the second proofing time is 20 minutes; the third proofing time is 20 minutes.

[0066] After the noodles are wound around the noodle hanging rod, it extends for the first time. After the extension, it is hung for the first time, and the hanging is carried out at a temperature of 16-20 °C and a humidity of 55-60 g / m³.

[0067] Example 6

[0068] On the basis of the above embodiment, the specific method steps are as follows:

[0069] Kneading the dough: Pour wheat into the dough kneader, start the dough kneader, and then add brine (the ratio of water to flour is 1.5:1). The kneading time is 19 - 28 minutes. Purpose: During the kneading process, gluten proteins and water form a gluten network structure under the action of hydration, making the dough have certain elasticity and extensibility. In this method, a kneading technique of "two rotations and one pause + three rotations" is adopted to solve the problem of uniform mixing of raw materials during kneading. The specific method is as follows: The first rotation: the rotation speed is 3000 r / min, and the time is 3 - 5 minutes. This step makes the raw materials fully mixed, and water and other components in the flour can form a continuous body. The second rotation: the rotation speed is 4000 r / min, and the time is 8 - 10 minutes. This step makes the gluten proteins combine with each other to form a gas-holding dough. The first pause: the time is 3 - 5 minutes. This step relaxes the gluten network structure and makes the dough have certain elasticity and extensibility. The third rotation: the rotation speed is 3000 r / min, and the time is 5 - 8 minutes. In this step, air will be wrapped in it, which is beneficial to the oxidation of -SH to -S-S-. During the mixing process, after the flour particles are hydrated, glutenin begins to form large aggregates.

[0070] In this method, multiple dough proofing and kneading operations are carried out. Dough proofing and kneading are very important processes in the noodle production process, which enables the dough to ferment naturally. Multiple dough proofing and kneading can: (1) Promote the full absorption and swelling of proteins, and further form a good gluten network structure; (2) Eliminate the internal stress of the dough and make the internal structure of the dough more stable; (3) Promote the automatic adjustment of the moisture in the flour particles to achieve homogenization. Multiple dough proofing and kneading can: ⑴ Activate the yeast in the raw materials; ⑵ Quickly introduce the yeast in the air into the dough and make it the dominant strain.

[0071] The first dough proofing and kneading: The first proofing of the dough produces CO2, and the gas accumulates in the dough, making the dough expand and increase in volume. This step is beneficial to the more uniform distribution of moisture in the dough, promotes the full combination of proteins under the action of hydrogen bonds, and at the same time, -SH in the proteins is oxidized to -S-S-, increasing the relative molecular mass of protein molecules, which is beneficial to the further formation of a gluten network structure and promotes the interaction of various components in the dough.

[0072] The second dough proofing and kneading: The second proofing of the noodles is also called the relaxation stage. Since mechanical damage will occur inside and on the surface of the dough during the noodle rolling process, making the inside in a tense state, which can be called the work hardening phenomenon, so the second proofing is required, that is, the intermediate relaxation stage, which can reduce the hardened state caused by mechanical processing, relax the gluten, and reorganize the damaged gluten during noodle rolling, so that it can withstand the pressure added by mechanical action such as noodle rolling without causing cell rupture.

[0073] Second proofing and kneading: For the three - time proofing of noodles, starch decomposes and fills the gluten network structure. Physical effects occur as the noodles expand, and metabolite effects cause the noodles to ripen, improving the uniformity and compactness of the dough structure; promoting the oxidation of noodles to ensure that the noodles retain gas.

[0074] First proofing: Place the kneaded dough in a proofing box, cover it with a plastic film with a thickness of 1 - 2 mm (during the production of hanging noodles, water will evaporate and disperse, resulting in cracks on the surface of the noodles, affecting the appearance and taste of the noodles. Therefore, pay attention to water retention of the dough during proofing and ripening). Proof for 25 - 30 minutes at a temperature of 20 - 25°C and a humidity of 75 - 85%;

[0075] Roll into a dough sheet: Put the proofed dough into a dough sheeter and roll it into a dough sheet with a uniform thickness, controlling the thickness to be 3 - 5 cm;

[0076] Rolling causes more hydrogen bonds to form inside the dough and promotes the formation of -S-S-, enabling gluten proteins to form a more uniform, continuous, and fine network structure. Gluten proteins will unfold along the rolling direction and wrap starch granules in their network structure, ultimately forming a perfect gluten network structure.

[0077] Twist and roll into strips: Transfer the dough sheet pressed in the previous step to a noodle - twisting machine through a conveyor belt to twist the noodles, with the diameter of the twisted noodles being 4 - 5 cm.

[0078] Among them, dough rolling and noodle twisting can be processed using a single processing machine, a dough - rolling and noodle - twisting machine.

[0079] Second proofing: Coil the twisted noodles into the proofing box in a circular way (in a disc shape) layer by layer. Flour can be scattered layer by layer to prevent sticking, and cover it with a plastic film (during the production of hanging noodles, water will evaporate and disperse, resulting in cracks on the surface of the noodles, affecting the appearance and taste of the noodles. Therefore, pay attention to water retention of the dough during proofing and ripening). Proof for 15 - 20 minutes at a temperature of 20 - 25°C and a humidity of 75 - 85%;

[0080] Among them, after twisting the noodles and putting them into the proofing box, they can also be arranged in a vertically - coiled manner so that the noodles do not touch each other, thus not requiring the use of flour, saving the amount of flour used. And the proofing box is placed on a conveyor belt, and the conveyor belt can be set in a multi - layer coiled shape. By controlling the transmission speed, the time from the noodle - twisting machine to the next station can correspond to the proofing time, forming an automated production line, eliminating the need for traditional centralized proofing in a basin followed by handling. In the above - mentioned solution, there are multi - layer coiled proofing grooves in the proofing box. When the noodles are proofed, they are placed in the proofing grooves. There is a spacing between the proofing grooves of the upper and lower layers, so that the noodles do not touch each other and do not require the use of flour;

[0081] Second shaping into thin strips: Shape the dough proofed in the previous step into thin strips using a noodle rolling machine, with the diameter of the rolled strips being 2 - 3 cm.

[0082] Third proofing: Place the dough shaped into thin strips in a basin and proof it for 25 - 30 minutes at a temperature of 20 - 25°C and a humidity of 75 - 85%.

[0083] Shaping into small strips: Shape the dough proofed for the third time into small strips using a noodle rolling machine, with the diameter of the rolled strips being 1 - 2 cm. It is required to twist and roll the noodles evenly with a smooth and shiny surface to facilitate the formation of hollowness.

[0084] This method conducts multiple hanging and stretching operations on the noodles. Through multiple hanging and stretching, the extension of the noodles can reach 1.4 - 1.6 meters. Then, place them on a high rack to utilize the gravity to extend the extensibility of the noodles and achieve the purpose of pre - drying. Through the above - mentioned method, (1) the extensibility of the noodles can be enhanced and the breakage rate can be reduced; (2) pre - drying of the noodles can be achieved through moisture control and placing them on the rack.

[0085] The first hanging and stretching: Coarse stretching. Hang the noodles in the fermentation box for proofing. As the fermentation progresses, the accumulation of CO2 increases, the oxygen in the noodles becomes thin, anaerobic respiration occurs, producing alcohol, and then through subsequent drying, the alcohol evaporates. At the same time, starch granules can fill the voids in the gluten network, making the dough network structure finer and more stable.

[0086] The second hanging and stretching: Pre - drying. Hang the noodles on the rack, which can extend the stretching length. After the second stretching, the extensibility of the noodles is enhanced, and the extension rate of the noodles reaches 1.4 meters. At the same time, the height of the high rack is 2.6 meters. Under the action of gravity, the noodles naturally elongate and the breakage rate decreases. The rack can improve the drying efficiency of the noodles, shorten the drying time, and reduce production energy consumption by increasing the contact area between the noodles and the air, thereby improving the noodle quality, preventing the noodles from being over - dried and cracking.

[0087] The third hanging and stretching: Fine stretching. Due to repeated fermentation and stretching, microorganisms in the noodle dough and in the air continuously produce gas, which is wrapped in the gluten network structure and forms unique continuous small internal pores in the high - rack noodles after drying.

[0088] Putting on the rod (winding the noodles onto the rod): One end of the noodles is connected to the hanging rod 16, and the first rotating rod 5 rotates to wind the noodles around the two hanging rods 16; when the first rotating rod 5 rotates, the moving mechanism drives the noodles to move, making the noodles wind around the hanging rod 16.

[0089] The first hanging: Place the noodles wound onto the rod in the proofing box for proofing. The proofing conditions are: the proofing duration is 15 - 20 min, the ambient temperature is 20 - 25°C, and the ambient humidity is 75 - 85%.

[0090] Stretching: Take out the dough that has been proofed in the previous step, fix one end of the noodle rod horizontally, and pull down the other noodle rod to stretch the noodles to 2-3 times their original length;

[0091] Second proofing: Put the stretched noodles into the proofing box and continue to proof. The proofing conditions are: the proofing time is 25-30 minutes, the ambient temperature is 20-25°C, and the ambient humidity is 75-85%;

[0092] Putting on the shelf: Take out the proofed noodles from the proofing box and drag them onto the shelf through the conveyor chain of the shelf loading machine;

[0093] Third proofing: After the noodles are put on the shelf, stretch the noodles again to 2.6 meters;

[0094] Drying and shaping: The stretched thin noodles are dried and air-dried at a low temperature on the drying rack. The drying conditions are: the drying ambient temperature is 18-23°C, the drying ambient humidity is 50-60%, and the noodles being dried are irradiated with ultraviolet light for sterilization; the noodles are naturally air-dried by controlling the moisture content.

[0095] Through the above methods, it can be achieved that ⑴ the influence of drying on the microstructure of the noodles is weakened by low-temperature and long-time drying, and no obvious pores appear during the drying process; ⑵ the relative humidity of the drying environment is relatively high, which increases the density of the noodles, makes it not easy to form cracks, avoids the phenomenon of the noodles becoming brittle, and the breakage rate after cooking is low.

[0096] When the wet noodles are just formed, the distribution of moisture inside and outside is uniform. During the drying process, the surface layer of the noodles gradually dries and takes shape, while the inside is still wet. During the drying process of the wet noodles, due to the relatively high relative humidity in the environment, the moisture gradient difference from the inside to the surface is slowed down, which increases the density of the noodles, makes it not easy to form cracks, and avoids the phenomenon of the noodles becoming brittle. And because the temperature and humidity of the air are well controlled, the noodles shrink from the inside to the outside, thus forming a hollow state.

[0097] Cutting: Take down the dried noodles and reach the noodle cutting machine through the conveyor belt, and cut the noodles into segments according to the required size of the noodles;

[0098] Selection: Sort the cut noodles according to different diameters, and divide them into several categories such as 0-1mm, 1-2mm, >2mm, etc.;

[0099] Testing and sampling: Extract corresponding amounts of samples from different parts of the same batch of sample piles. The amount of samples extracted is not less than 4 independent packages, and the total amount is not less than 2 kg. Test its natural breakage rate, cooked breakage rate, and cooking loss rate.

[0100] Weighing: Weigh and pack the noodles according to the packaging weight requirements;

[0101] Packaging: Pack the weighed noodles through the packaging machine and then pack them into boxes and store them in the warehouse.

[0102] The noodle processing method provided in this embodiment aims to solve the quality problems of noodles produced by industrial mechanical production in the market, such as streamlined preparation methods and abuse of additives, and meet the needs of health-conscious people for healthy diets. The present invention adopts innovative two-turn-one-stop + three-turn dough kneading technology, three-proofing and three-hanging fermentation technology, and three-hanging and three-stretching stretching technology, and the noodle extension can reach 1.4 - 1.6 meters; during the drying process, a dryer is not used, low-temperature and long-time drying is adopted, and ultraviolet lamps are used for sterilization to ensure the safety and hygiene of the product; many continuous pores are naturally generated after drying; the finished product has the characteristics of noodles as thin as silk, not getting stale or sticky when reheated the next day, comfortable, smooth and lingering in the mouth. Its main nutritional components include protein, vitamins, fat, carbohydrates, trace elements, etc.

[0103] The "first", "second", "third", etc. used in this article are only used to distinguish the corresponding components for the sake of clear description, and are not intended to limit any order or emphasize importance, etc.

[0104] In addition, the term "connection" used in this article, without special explanation, can be directly connected or indirectly connected via other components.

[0105] The specific embodiments described above further elaborate on the purpose, technical solutions and beneficial effects of the present invention. It should be understood that the above description is only the specific embodiments of the present invention and is not used to limit the protection scope of the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present invention shall be included in the protection scope of the present invention.

Claims

1. An automatic rod loading device for manually made hollow elevated noodles, characterized in that, It includes two noodle hanging rods (16) and a discharging machine. Both ends of the two noodle hanging rods (16) are connected to a connecting piece (1), and the connecting piece (1) is connected to a first rotating rod (5). The first rotating rod (5) is used to drive the two noodle hanging rods (16) to rotate. The discharging machine is located above the two noodle hanging rods (16). The discharging machine is connected to a moving mechanism. The moving mechanism includes a traction ring (151) for pulling the noodles to move, and the traction ring (151) is located between the noodle hanging rod (16) and the discharging machine.

2. The automatic rod loading device for handmade hollow elevated noodles according to claim 1, characterized in that, The moving mechanism includes a second rotating rod (14). A moving block (15) is threadedly connected to the second rotating rod (14). Rotating the second rotating rod (14) can make the moving block (15) move along the second rotating rod (14). A traction ring (151) for pulling the noodles to move is arranged on the moving block (15); the first rotating rod (5) is connected to the second rotating rod (14) through a conveyor belt.

3. The automatic rod loading device for manual hollow elevated noodles according to claim 1, characterized in that, The connecting piece (1) is detachably connected to the first rotating rod (5).

4. A manual hollow elevated noodle automatic rod loading device according to claim 1, characterized in that, A connecting rod (2) is arranged inside the connecting piece (1). Two connecting grooves (21) are arranged on the connecting rod (2). The two connecting grooves (21) are used to connect with the two noodle hanging rods (16). The connecting rod (2) further includes a telescopic section (3). The telescopic section (3) is located between the two connecting grooves (21) and is used to adjust the distance between the two noodle hanging rods (16).

5. The automatic rod loading device for handmade hollow elevated noodles according to claim 4, characterized in that, A through groove (17) for adjusting the distance between the two noodle hanging rods (16) is arranged on the side surface of the connecting piece (1).

6. The automatic rod loading device for manual hollow elevated noodles according to claim 1, characterized in that, The connecting piece (1) is connected to the first rotating rod (5) through a connecting rod (4). The two connecting rods (4) are respectively detachably connected to two adjusting rods (6). The lower ends of the two adjusting rods (6) are both connected to a bottom plate (7). The two adjusting rods (6) can move on the bottom plate (7) to adjust the distance between the two adjusting rods (6).

7. The automatic rod loading device for handmade hollow elevated noodles according to claim 1, characterized in that, The discharging machine includes a discharging end and a discharging port (11), and the discharging end and the discharging port (11) are detachably connected.

8. A method for using an automatic rod loading device for manually made hollow elevated noodles, characterized in that, It includes the device according to any one of claims 1-7, and includes the following steps: Place the dough in the discharging machine, and the noodles pass through the discharging machine and are located in the traction ring (151); One end of the noodles is connected to the noodle hanging rod (16), and the first rotating rod (5) rotates to wind the noodles around the two noodle hanging rods (16); When the first rotating rod (5) rotates, the moving mechanism drives the noodles to move, so that the noodles are wound around the noodle hanging rod (16); The telescopic section (3) extends, adjusting the distance between the two noodle hanging rods (16), and then put the noodle hanging rod (16) wound with noodles into a proofing box for proofing.

9. The usage method of a manual hollow elevated noodle automatic rod loading device according to claim 8, characterized in that The telescopic section (3) extends for the first time, so that the distance between the two noodle hanging rods (16) is 20-25 cm; Put the noodle hanging rod (16) wound with noodles into a proofing box to proof the noodles. The proofing conditions are: the proofing duration is 15-20 min, the ambient temperature is 20-25 °C, and the ambient humidity is 75-85%; The telescopic section (3) extends for the second time, so that the distance between the two noodle hanging rods (16) is 2-2.5 m; Place the noodle-hung pole (16) into a proofing box to proof the noodles. The proofing conditions are as follows: the proofing duration is 25 - 30 minutes, the ambient temperature is 20 - 25 °C, and the ambient humidity is 75 - 85%. Take out the noodle-hung pole (16) from the proofing box, remove the noodles from the noodle-hung pole (16), put the removed noodles on an extending machine for extension. After the noodles are extended, proof them, and extend the proofed noodles to a preset length. Shape the noodles and sun-dry them for 8 - 12 hours. Take them off the extending machine for sun-drying, cut the sun-dried noodles, and pack the cut noodles.

10. The usage method of a manual hollow elevated noodle automatic rod loading device according to claim 8, characterized in that, The sun-drying conditions are as follows: the sun-drying ambient temperature is 18 - 23 °C, the sun-drying ambient humidity is 50 - 60%, and use an ultraviolet lamp to irradiate and sterilize the sun-dried noodles.

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