Rice cake seasoning equipment, production line and production process

Abstract

The rice cake seasoning equipment comprises a rotary table, a plurality of seasoning cylinders, a plurality of driving assemblies and a seasoning mechanism, the rotary table is provided with a plurality of mounting tables, the seasoning cylinders are rotationally connected to the mounting tables correspondingly, and the driving assemblies are used for driving the seasoning cylinders to rotate and driving hinge tables to rotate correspondingly; the seasoning mechanism comprises a hopper, a cover plate, a rotating ring, a spraying head and a power piece, the hopper is located beside the rotary table, the cover plate is slidably connected to the hopper, the spraying head is arranged on the cover plate, the rotating ring is rotationally connected to the cover plate, a plurality of cavities are formed in the rotating ring, and inlets and outlets are formed in the cavities; and when the inlet / outlet rotates to one side close to the bottom surface of the rotary table, the seasoning is sprayed into the seasoning barrel. Material overflow is reduced through shielding of the cover plate; and the rotating ring cavity and the spraying head cooperate to realize the circulation of sucking excess materials and then spraying the excess materials back into the barrel, so that the seasoning is more uniform, and the material utilization rate is higher.

Description

Technical Field

[0001] This invention relates to the field of rice cake production technology, and in particular to a rice cake seasoning equipment, production line and production process. Background Technology

[0002] Rice cakes, a snack that combines crispy texture with cultural significance, are traditionally made by sifting rice to remove impurities and then soaking it for 4-10 hours until there is no hard core. The soaked rice is then ground into a paste using a stone mill, filtered, and dehydrated into a rice paste. A small amount of sugar is added, kneaded well, and allowed to rest for half an hour. The paste is then divided into portions, pressed into shapes, or molded, and slowly baked over charcoal for 15-20 minutes. After cooling, seasonings are sprinkled on top to taste.

[0003] The production process of rice cakes can be divided into four main categories: raw material pretreatment, forming and processing, maturation and drying, seasoning and packaging. Each type of equipment has a clear division of labor and works together to ensure product quality. However, the traditional manual production process is characterized by high labor costs, high labor intensity and low production efficiency. Secondly, manual seasoning has poor uniformity, with some rice cakes being over-seasoned and others being under-seasoned, affecting the eating experience. Summary of the Invention

[0004] In order to improve the production efficiency and quality of rice cakes, this application provides a rice cake seasoning equipment, production line and production process.

[0005] The technical solution for the seasoning equipment, production line, and production process for rice cakes provided in this application is as follows: A rice cake seasoning device, characterized in that it includes a turntable, several seasoning cylinders, several drive components, and a seasoning mechanism. Several mounting platforms are hinged to the turntable, each mounting platform corresponding to a specific seasoning cylinder and drive component. The seasoning cylinders are rotatably connected to the mounting platforms. The drive components drive the rotation of the seasoning cylinders and the mounting platforms. The seasoning mechanism is used to sprinkle seasoning onto the rice cakes inside the seasoning cylinders. The seasoning mechanism includes a hopper, a cover plate, a rotating ring, and a spray head. The hopper is located at a sprinkling station next to the turntable, the cover plate is slidably connected to the hopper, and the spray head is coaxial. It is fixedly connected to the cover plate and communicates with the hopper. The rotating ring is coaxial and rotatably connected to the cover plate. The rotating ring has several chambers, and each of the chambers has an inlet and outlet connected to the outside. When the seasoning cylinder containing rice cakes rotates to the sprinkling position, the cover plate moves to cover the opening of the seasoning cylinder, and the rotating ring abuts against the edge of the opening of the seasoning cylinder. Several inlets and outlets and spray heads are located inside the opening. When the inlets and outlets rotate to the side away from the bottom surface of the turntable, the seasoning in the seasoning cylinder is sucked into the chamber. When the inlets and outlets rotate to the side close to the bottom surface of the turntable, the seasoning in the chamber is sprayed into the seasoning cylinder.

[0006] By adopting the above technical solution, the turntable is equipped with multiple mounting platforms and seasoning cylinders, and the drive component realizes the rotation of the cylinders and the hinged rotation of the platforms; the spreading station is equipped with a hopper, cover plate, rotating ring, spray head and power component to complete the closed suction and spray seasoning. Multi-station continuous operation, the cover plate shielding reduces dust and material spillage; the rotating ring chamber and spray head work together to realize the cycle of "suctioning back excess material and spraying it back into the cylinder", the seasoning is more uniform and the material utilization rate is higher.

[0007] Preferably, it also includes a positive pressure source and a negative pressure source. The cover plate is provided with an air intake port and an air blowing port. The air intake port is connected to the negative pressure source, and the air blowing port is connected to the positive pressure source. Each of the chambers is provided with a filter block. When the rotating ring rotates, the filter blocks can be connected to the air intake port or the air blowing port respectively.

[0008] By adopting the above technical solution, negative pressure source suction and positive pressure source spraying achieve precise power control of the seasoning's "suction-storage-spraying" process, reducing problems such as insufficient suction or spraying power or loss of control caused by a single power source. The filter block in the chamber can intercept rice cake fragments or seasoning dust, reducing the possibility of them entering the pipeline and causing blockages. This ensures the long-term stable operation of the power system and reduces the possibility of impurities mixing into the seasoning and affecting the taste of the rice cake. The integrated design of the air circuit pipeline and cover plate simplifies the overall structure of the seasoning mechanism and reduces the equipment failure rate.

[0009] Preferably, the device further includes two magnetic blocks, several wear-resistant rings, and several corrugated tubes. The two magnetic blocks are fixedly connected to the air intake and air outlet, respectively. The several wear-resistant rings correspond to the several corrugated tubes and filter blocks, respectively. The two ends of the several corrugated tubes are fixedly connected to the wear-resistant rings and filter blocks, respectively. The rotating ring has several arc-shaped grooves. The several wear-resistant rings are slidably connected in the corresponding arc-shaped grooves around the axis of rotation. The several wear-resistant rings are each provided with an adsorption block that can magnetically engage with the magnetic blocks. When any filter block rotates to the side of the air intake or air outlet, the corresponding adsorption block moves along the arc-shaped groove to magnetically engage with the magnetic blocks.

[0010] By adopting the above technical solution, the magnetic attraction between the magnetic block and the adsorption block allows the wear-resistant ring to automatically move along the arc-shaped groove and precisely align with the corresponding interface when the filter block rotates to the side of the air inlet or outlet. This achieves "precise connection of the air path," avoiding misalignment of air intake or blowing caused by the rotation deviation of the rotating ring. This ensures that the vacuum pump can stably extract excess seasoning from the chamber, and the blower can accurately deliver air and spray material into the chamber. The flexible connection structure of the corrugated pipe not only adapts to the displacement requirements of the wear-resistant ring as it rotates with the rotating ring, but also maintains the air path seal during the movement of the wear-resistant ring, preventing insufficient negative or positive pressure caused by gas leakage, and ensuring the pressure stability of material intake and spraying.

[0011] Preferably, the filter block is coaxially and fixedly connected with a spiral blade, and when the filter block is threadedly connected to the chamber, the spiral blade abuts against the side wall of the chamber.

[0012] By adopting the above technical solution, the spiral blades form a spiral channel in the chamber, which increases the path length of the seasoning powder sucked into the chamber to the filter block, and reduces the possibility of dust being pushed at the filter screen, or of too small dust entering the negative pressure source through the filter screen.

[0013] Preferably, it also includes a baffle and a three-way pipe. The baffle is installed on the cover plate and has an inlet hole and an outlet hole respectively. The inlet hole is coaxially arranged with the air inlet and the outlet hole is coaxially arranged with the air outlet. The three-way pipe is detachably connected to the air outlet.

[0014] By adopting the above technical solution, the inlet and outlet holes of the baffle form a precise air passage limit, reducing the "semi-connected" state between the filter block and the air intake or blowing port during the rotation of the rotating ring. This ensures the air passage sealing and power stability for each suction or spray, guaranteeing the consistency of seasoning transfer. Furthermore, the baffle prevents seasoning from accidentally entering the air intake within the rotating ring chamber and prevents disordered airflow diffusion in the air passage, further improving the working efficiency of the power system and reducing energy consumption. The three-way pipe design reduces the possibility of the airflow from the blowing port directly blowing onto the rice cake inside the mixing drum, and reduces the possibility of excessive airflow adjustment causing powder to be blown away.

[0015] Preferably, it also includes a cylinder, which is fixedly connected to the hopper, and one end of the piston rod of the cylinder is coaxially and fixedly connected to the cover plate. The cylinder is used to drive the movement of the cover plate.

[0016] By adopting the above technical solution, and by explicitly using a cylinder to drive the cover plate movement, the control complexity of the equipment is reduced, and the accuracy and stability of the cover plate opening and closing action are improved.

[0017] Preferably, it also includes a powder suction hood and a connecting pipe, wherein the powder suction hood is located above the unloading station, and the two ends of the connecting pipe are respectively connected to the hopper and the powder suction hood.

[0018] By adopting the above technical solution, a dust-collecting hood is installed at the material unloading station, and dust and excess powder are collected into the hopper through connecting pipes. This significantly reduces dust pollution in the workshop and improves the working environment; the collected powder can be reused, reducing material waste and lowering production costs; and it meets food hygiene and environmental protection requirements.

[0019] A rice cake production line, characterized in that it comprises: A rice soaking device, comprising multiple sealed rice soaking cylinders; A rice mill is used to grind drained rice into rice flour. A rice flour mixer is used to evenly mix rice flour with starch, sugar, and other auxiliary materials. A steam extruder is used to thoroughly mix and cook mixed rice flour with a certain amount of water to gelatinize the starch into a uniform dough, and then extrude the steamed dough into cylindrical rice cakes. A screening machine is used to screen rice cakes and remove those that do not conform to the shape. The rice cake seasoning device according to claims 1-6 is used to perform cyclic suction and spray seasoning on rice cakes and to recover diffused seasoning powder. An oven is used for secondary drying after seasoning; The first conveying pipe is used to transport rice grains from the sealed rice soaking cylinder to the milling machine; The second conveying pipe is used to transport rice flour from the mill to the mixer. The third conveying pipe is used to transport the mixed rice flour from the mixing machine to the steam extruder; The first elevator is used to transport rice cakes from the steam extruder to the screening machine; The second elevator is used to transport the screened rice cakes to the seasoning drum located at the feeding station; The third elevator is used to transport the seasoned rice cakes into the oven.

[0020] By adopting the above technical solutions, processes such as rice soaking, grinding, mixing, steaming, extrusion, screening, seasoning, and baking are integrated, with conveyor pipes and elevators to facilitate the transfer of materials and rice cakes. This forms a complete industrial production line with standardized processes, stable production capacity and product quality; smooth connections between equipment reduce manual handling and improve production efficiency; modular expansion is possible according to capacity requirements; and deep integration of seasoning equipment balances efficiency and environmental protection: the production line directly uses recyclable seasoning equipment, which, while achieving uniform seasoning, recovers diffused seasoning powder through a powder suction hood and connecting pipe, reducing the pain points of "seasoning waste" and "workshop dust pollution" in traditional seasoning processes.

[0021] A rice cake production process, characterized by comprising: S1 Soaking: Put rice into a sealed rice soaking container and soak at room temperature for 4-6 hours. If the water temperature is ≥20℃, shorten the soaking time to 3 hours to ensure that the rice grain moisture content reaches 32%-35% and there is no hard core when squeezed by hand. S2 Rice Grain Conveying: The first conveying pipe is used to transport the soaked rice to the milling machine; S3 grinding: After washing, the rice is dehydrated and then fed into a grinding mill to grind into 100-mesh rice flour, which is then sieved to remove coarse particles. S4 Mixing: The ground rice flour is conveyed to the mixing machine through the second conveying pipe, and the rice flour is evenly mixed with starch, sugar and other auxiliary materials. The amount of water added is precisely controlled according to the product formula (the moisture content is controlled at 15%-20%). S5 Steaming: The mixed rice flour after stirring is conveyed to the steaming extruder through the third conveying pipe, a certain amount of water is added (material:water = 10:3), and it is steamed at 95℃ for 15-20 minutes to form a uniform dough. S6 Extrusion: The dough is extruded into rice cakes with a diameter of 15-18mm through a twin-shaft steam extruder, with the extrusion pressure maintained at 6MPa; S7 Screening: The extruded rice cakes are conveyed to the screening machine by the first elevator, and rice cakes that do not conform to the shape are removed; S8 Seasoning: The screened rice cakes are conveyed to the seasoning cylinder of the seasoning equipment described in claims 1-7 at the feeding station by the second elevator. After being rotated to the sprinkling station by the turntable, the seasoning is evenly mixed onto the rice cakes and the rice cakes are circulated and sprayed with seasoning. Then, it is transferred to the discharge station and poured out onto the third elevator. The diffused seasoning powder is recovered by the powder suction hood. S9 Grill: The seasoned rice cakes are transported to the oven via the third elevator. The oven is heated to 220℃ for 8-10 seconds, and the cakes expand to 2.5 times their original volume and turn golden brown.

[0022] By adopting the above technical solution, covering eight core processes—soaking, conveying, grinding, steaming, extrusion, screening, seasoning, and grilling—the process clearly defines the input, processing methods, and output requirements for each stage, ensuring a seamless and uninterrupted production process and achieving full-chain control from raw rice to finished rice cakes. Traditional processes rely heavily on worker experience for precise measurements of soaking time, steaming intensity, and grilling duration. This new process, however, utilizes a dust collection hood to recover diffused seasoning powder, forming a closed-loop process of "recovery → return to the hopper → re-spreading," reducing seasoning loss. Furthermore, this process prevents seasoning powder from escaping into the workshop air, reducing the health risks of dust inhalation for operators and aligning with the "green production" concept. Previously, this process addressed the significant differences in taste and appearance between batches of rice cakes caused by dust pollution. By quantifying parameters, this new process provides a clear basis for quality assessment.

[0023] 1. This invention uses a turntable with multiple mounting platforms and a seasoning cylinder, and a drive assembly to achieve cylinder rotation and platform hinge rotation; the sprinkling station is equipped with a hopper, cover plate, rotating ring, spray head and power component to complete the closed suction and spray seasoning; multiple stations can operate continuously, and the cover plate reduces dust and material spillage; the rotating ring chamber and spray head work together to achieve the cycle of "suctioning back excess material and spraying it back into the cylinder", resulting in more uniform seasoning and higher material utilization; 2. This invention integrates processes such as rice soaking, grinding, mixing, steaming, extrusion, screening, seasoning, and baking, with a supporting conveyor pipe and elevator for material and rice cake transfer. This forms a complete industrial production line with standardized processes, stable production capacity and product quality; smooth connections between equipment reduce manual handling and improve production efficiency; modular expansion is possible according to capacity requirements; and deep integration of seasoning equipment balances efficiency and environmental protection: the production line directly uses recyclable seasoning equipment, which, while achieving uniform seasoning, recovers diffused seasoning powder through a powder suction hood and connecting pipe, reducing the pain points of "seasoning waste" and "workshop dust pollution" in traditional seasoning processes. 3. This invention covers eight core processes: soaking, conveying, grinding, steaming, extrusion, screening, seasoning, and grilling. It clearly defines the input, processing methods, and output requirements for each stage, ensuring a seamless and uninterrupted production process, achieving full-chain control from raw rice to finished rice cakes. Traditional processes rely heavily on worker experience for specific parameters such as soaking time, steaming intensity, and grilling duration. This invention, however, uses a dust collection hood to recover diffused seasoning powder, forming a closed-loop process of "recovery → return to the hopper → re-spreading," reducing seasoning loss. This process also prevents seasoning powder from being released into the workshop air, reducing the health risks of dust inhalation for operators and aligning with the concept of "green production." Previously, this process resulted in significant differences in taste and appearance between batches of rice cakes; this invention provides a clear basis for quality judgment through quantified parameters. Attached Figure Description

[0024] Figure 1 This is a schematic diagram of the overall structure of an embodiment of this application.

[0025] Figure 2 This is a schematic diagram of the overall structure of the production line according to an embodiment of this application.

[0026] Figure 3 This is a schematic diagram of the overall structure of the seasoning device according to an embodiment of this application.

[0027] Figure 4 This is a schematic diagram of the turntable structure of this application.

[0028] Figure 5 This is a schematic diagram of the seasoning mechanism structure in an embodiment of this application.

[0029] Figure 6 This is a schematic diagram of the driver component structure in an embodiment of this application.

[0030] Figure 7 This is a schematic diagram of the cover plate structure in an embodiment of this application.

[0031] Figure 8 It is along Figure 7 Enlarged view of point A in the middle.

[0032] Figure 9This is a schematic diagram of the rotating ring structure according to an embodiment of this application.

[0033] Figure 10 This is a schematic diagram of the filter block structure in an embodiment of this application.

[0034] Figure 11 This is a schematic diagram of the mounting platform structure according to an embodiment of this application.

[0035] Figure 12 This is a production process flow diagram of an embodiment of this application.

[0036] Explanation of reference numerals in the attached drawings: 1. Turntable; 2. Seasoning cylinder; 3. Drive assembly; 4. Seasoning mechanism; 5. Mounting platform; 6. Wear-resistant and anti-slip strip; 7. Motor; 8. Hydraulic cylinder; 9. Hopper; 10. Cover plate; 11. Rotating ring; 12. Spray head; 13. Power component; 14. Chamber; 15. Inlet / outlet; 16. Positive pressure source; 17. Negative pressure source; 18. Air intake; 19. Air outlet; 20. Filter block; 21. Magnetic block; 22. Wear-resistant ring; 23. Corrugated pipe; 24. Arc-shaped groove; 25. Adsorption block; 26. Screw 27. Rotary blade; 28. Baffle plate; 29. ​​T-shaped pipe; 30. Inlet hole; 31. Outlet hole; 32. Cylinder; 33. Powder suction hood; 34. Connecting pipe; 35. Rice soaking device; 36. Sealed rice soaking cylinder; 37. Grinding mill; 38. Powder mixer; 39. Steam extruder; 40. Screening machine; 41. Oven; 42. First conveying pipe; 43. Second conveying pipe; 44. Third conveying pipe; 45. Air pump; 46. First elevator; 47. Second elevator; 48. Third elevator; 50. Telescopic rod; 51. Seasoning equipment. Detailed Implementation

[0037] The following is in conjunction with the appendix Figures 1-12 This application will be described in further detail to make the technical solution of this application easier to understand and master.

[0038] This application discloses a seasoning device 50, a production line, and a production process for rice cakes.

[0039] Reference Figure 3 and Figure 11This embodiment of a rice cake seasoning device 50 includes a turntable 1, three seasoning cylinders 2, three sets of drive components 3, and a seasoning mechanism 4. A feeding station, a sprinkling station, and a discharging station are respectively located beside the turntable 1. Three mounting platforms 5 are hinged to the turntable 1 and are evenly distributed around the center of the turntable 1. Each mounting platform 5 corresponds to one of the three seasoning cylinders 2 and one of the three drive components 3. The seasoning cylinders 2 are rotatably connected to the three mounting platforms 5, and a wear-resistant material is fixedly connected to the open edge of each seasoning cylinder 2. The anti-slip strip 6 and three drive components 3 are used to drive the rotation of the seasoning cylinder 2 and the hinge table respectively. Each drive component 3 includes a motor 7 and a hydraulic cylinder 8. The motor 7 is fixedly connected to the mounting platform 5. One end of the output shaft of the motor 7 is coaxial and fixedly connected to the corresponding seasoning cylinder 2 to drive the rotation of the corresponding seasoning cylinder 2. The hydraulic cylinder 8 is hinged to the turntable 1. One end of the piston rod of the hydraulic cylinder 8 is hinged to the mounting platform 5 to drive the rotation of the mounting platform 5 and tilt the rice cake in the seasoning cylinder 2 at the feeding station.

[0040] Reference Figure 5 and Figure 6 The seasoning mechanism 4 is used to sprinkle seasonings on the rice cakes in the seasoning container 2. The seasoning mechanism 4 includes a hopper 9, a cover plate 10, a rotating ring 11, a spray head 12, and a power component 13. The hopper 9 is located at the sprinkling station next to the turntable 1 and is used to store seasonings. The cover plate 10 is slidably connected to the hopper 9 through a telescopic rod 48. The spray head 12 is coaxially and fixedly connected to the cover plate 10 and is connected to the hopper 9 through a hose. The rotating ring 11 is coaxially and rotatably connected to the cover plate 10. The rotating ring 11 has several chambers 14, which are evenly distributed around the central axis of the rotating ring 11. Each of the chambers 14 has an inlet and outlet 15 that connects to the outside.

[0041] Reference Figure 3 and Figure 4 When the seasoning cylinder 2 containing rice cakes rotates to the sprinkling position, the cover plate 10 moves to cover the opening of the seasoning cylinder 2, and the rotating ring 11 abuts against the edge of the opening of the seasoning cylinder 2. Several inlets and outlets 15 and spray heads 12 are located inside the opening. The power unit 13 is used to suck the seasoning in the seasoning cylinder 2 into the chamber 14 when the inlet and outlet 15 rotates to the side away from the bottom surface of the turntable 1, and to spray the seasoning in the chamber 14 into the seasoning cylinder 2 when the inlet and outlet 15 rotates to the side close to the bottom surface of the turntable 1.

[0042] Reference Figure 3 and Figure 4The turntable 1 includes multiple mounting platforms 5 and seasoning cylinders 2. The drive assembly 3 enables the cylinders to rotate and the platforms to hinge. The spreading station is equipped with a hopper 9, a cover plate 10, a rotating ring 11, a spray head 12, and a power component 13 to complete the closed-loop suction and spray seasoning. Continuous operation at multiple stations is possible. The cover plate 10 reduces dust and material spillage. The rotating ring 11 chamber 14 works in conjunction with the spray head 12 to achieve a cycle of "sucking back excess material and spraying it back into the cylinder," resulting in more even seasoning and higher material utilization.

[0043] Reference Figure 6 and Figure 7 It also includes a positive pressure source 16 and a negative pressure source 17. The cover plate 10 is provided with an air intake 18 and an air blowing port 19. The air intake 18 is located at the end of the cover plate 10 in the vertical direction away from the bottom surface of the turntable 1. The air intake 18 is connected to the negative pressure source 17 through a pipe. The air blowing port 19 is located at the end of the cover plate 10 in the vertical direction close to the bottom surface of the turntable 1. The air blowing port 19 is connected to the positive pressure source 16 through a pipe. Each of the chambers 14 is threaded with a filter block 20. When the rotating ring 11 rotates, the filter blocks 20 can be connected to the air intake 18 or the air blowing port 19 respectively.

[0044] Reference Figure 7 and Figure 8 The negative pressure source 17 draws in the seasoning, while the positive pressure source 16 sprays it, achieving precise power control of the seasoning's "absorption-storage-spray" process. This reduces the problems of insufficient suction or spray force or loss of control caused by a single power source. The filter block 20 in the chamber 14 can intercept rice cake fragments or seasoning dust, reducing the possibility of them entering the pipeline and causing blockages. This ensures the long-term stable operation of the power system and reduces the possibility of impurities mixing into the seasoning and affecting the taste of the rice cake. The integrated design of the air passage pipeline and the cover plate 10 simplifies the overall structure of the seasoning mechanism 4 and reduces the equipment failure rate.

[0045] Reference Figure 9 and Figure 10 It also includes two magnetic blocks 21, several wear-resistant rings 22, and several corrugated tubes 23. The two magnetic blocks 21 are fixedly connected to the air intake 18 and the air blowing port 19, respectively. The several wear-resistant rings 22 correspond to the several corrugated tubes 23 and the filter block 20, respectively. The two ends of the several corrugated tubes 23 are fixedly connected to the wear-resistant rings 22 and the filter block 20, respectively. Several arc-shaped grooves 24 are opened on the rotating ring 11. The several wear-resistant rings 22 are slidably connected in the corresponding arc-shaped grooves 24 around the axis of rotation. The several wear-resistant rings 22 are respectively provided with adsorption blocks 25 that can be magnetically attracted to the magnetic blocks 21. When any filter block 20 rotates to the side of the air intake 18 or the air blowing port 19, the corresponding adsorption block 25 moves along the arc-shaped groove 24 to magnetically engage with the magnetic blocks 21.

[0046] Reference Figure 9 and Figure 10The magnetic attraction between the magnetic block 21 and the adsorption block 25 allows the wear-resistant ring 22 to automatically move along the arc-shaped slide groove 24 and precisely align with the corresponding interface when the filter block 20 rotates to the side of the air intake 18 or the air blowing port 19. This achieves "precise connection with position" of the air path, avoiding misalignment of air intake or blowing caused by the rotation deviation of the rotating ring 11. This ensures that the vacuum pump can stably extract excess seasoning from the chamber 14, and the blower can accurately deliver air and spray material into the chamber 14. The flexible connection structure of the bellows 23 not only adapts to the displacement requirements of the wear-resistant ring 22 as it rotates with the rotating ring 11, but also maintains the air path seal during the movement of the wear-resistant ring 22, preventing insufficient negative or positive pressure caused by gas leakage, and ensuring the pressure stability of material intake and spraying.

[0047] Reference Figure 9 and Figure 10 The filter block 20 is coaxially and fixedly connected to a spiral blade 26. When the filter block 20 is threaded onto the chamber 14, the spiral blade 26 abuts against the side wall of the chamber 14. The spiral blade 26 forms a spiral channel within the chamber 14, increasing the path length of the seasoning powder sucked into the chamber 14 to the filter block 20, and reducing the possibility of dust being pushed at the filter screen, or of excessively small dust particles entering the negative pressure source 17 through the filter screen.

[0048] Reference Figure 5 and Figure 9 It also includes a baffle plate 27 and a three-way pipe 28. The baffle plate 27 is installed on the cover plate 10. The baffle plate 27 has an inlet hole 29 and an outlet hole 30 respectively. The inlet hole 29 is coaxially arranged with the air inlet 18, and the outlet hole 30 is coaxially arranged with the air outlet 19. The three-way pipe 28 is detachably connected to the air outlet 19, that is, the three-way pipe 28 can be inserted and matched with the air outlet 19.

[0049] Reference Figure 5 and Figure 9 The inlet and outlet holes 30 of the baffle 27 form a precise air passage limit, reducing the possibility of the filter block 20 and the air intake 18 or air blowing port 19 being in a "semi-connected" state during the rotation of the rotating ring 11. This ensures the air passage sealing and power stability for each suction or spray, guaranteeing the consistency of seasoning transfer. Furthermore, the baffle 27 prevents seasoning from accidentally entering the air intake from the chamber 14 of the rotating ring 11, while also preventing disordered airflow diffusion in the air passage, further improving the working efficiency of the power system and reducing energy consumption. The three-way pipe 28 reduces the possibility of the airflow from the air blowing port 19 directly blowing the rice cake inside the mixing drum, and reduces the possibility of excessive airflow adjustment at the air blowing port 19 causing powder to be scattered.

[0050] Reference Figure 4 and Figure 5It also includes a cylinder 31, which is fixedly connected to the hopper 9. One end of the piston rod of the cylinder 31 is coaxial and fixedly connected to the cover plate 10. The cylinder 31 is used to drive the movement of the cover plate 10. By explicitly using a cylinder 31 to drive the movement of the cover plate 10, the control complexity of the equipment is reduced, and the accuracy and stability of the opening and closing action of the cover plate 10 are improved.

[0051] Reference Figure 3 and Figure 4 It also includes a dust-collecting hood 32 and a connecting pipe 33. The dust-collecting hood 32 is located above the unloading station, and the two ends of the connecting pipe 33 are connected to the hopper 9 and the dust-collecting hood 32, respectively. The dust-collecting hood 32 is installed at the unloading station, and the dust and excess powder are collected into the hopper 9 through the connecting pipe 33. This significantly reduces dust pollution in the workshop and improves the working environment; the recovered powder can be reused, reducing material waste and lowering production costs; and it meets food hygiene and environmental protection requirements.

[0052] Reference Figure 1 and Figure 2 A rice cake production line according to this embodiment includes: Rice soaking device 34, which includes a plurality of sealed rice soaking cylinders 35; The grinding mill 36 is used to grind drained rice into rice flour. Mixer 37 is used for the uniform mixing of rice flour with starch, sugar and other auxiliary materials; Steam extruder 38 is used to thoroughly mix and cook mixed rice flour with a certain amount of water to gelatinize the starch into a uniform dough, and then extrude the steamed dough into a columnar rice cake. Screening machine 39 is used to screen rice cakes and remove rice cakes that do not conform to the shape. Seasoning equipment 50 is used to circulate and spray seasoning on rice cakes and to recover diffused seasoning powder; Oven 40, used for secondary drying after seasoning; The first conveying pipe 41 is used to convey rice grains from the sealed rice soaking cylinder 35 to the milling machine 36; The second conveying pipe 42 is used to convey rice flour from the mill 36 to the mixer 37. The third conveying pipe 43 is used to convey the mixed rice flour from the mixing mill 37 to the steam extruder 38; The first conveying pipe 41, the second conveying pipe 42 and the third conveying pipe 43 are respectively connected to three air pumps 44 for driving transportation; The first elevator 45 is used to convey rice cakes from the steam extruder 38 to the screening machine 39; The second elevator 46 is used to transport the screened rice cakes to the seasoning cylinder 2 located at the feeding station; The third elevator 47 is used to transport the seasoned rice cakes into the oven 40.

[0053] Reference Figure 1 and Figure 2 This system integrates processes such as rice soaking, grinding, mixing, steaming, extrusion, screening, seasoning, and baking, with a conveyor pipe and elevator for material and rice cake transfer. It forms a complete industrial production line with standardized processes, stable capacity and product quality; smooth connections between equipment reduce manual handling and improve production efficiency; modular expansion is possible according to capacity requirements; and the seasoning equipment 50 is deeply integrated, balancing efficiency and environmental protection: the production line directly adopts recyclable seasoning equipment 50, which, while achieving uniform seasoning, recovers diffused seasoning powder through a powder suction hood 32 and connecting pipe 33, reducing the pain points of "seasoning waste" and "workshop dust pollution" in traditional seasoning processes.

[0054] Reference Figure 12 The production process of rice cakes in this embodiment includes: S1 Soaking: Put rice into a sealed rice soaking container 35 and soak at room temperature for 4-6 hours. If the water temperature is ≥20℃, shorten the soaking time to 3 hours to ensure that the rice grain moisture content reaches 32%-35% and there is no hard core when squeezed by hand. S2 Rice Grain Conveying: The soaked rice is conveyed to the milling machine 36 through the first conveying pipe 41; S3 Grinding: After washing and dehydration, the rice is fed into the grinding mill 36 and ground into 100-mesh rice flour. The coarse particles are then removed by sieving. S4 Mixing: The ground rice flour is conveyed to the mixing machine 37 through the second conveying pipe 42, and the rice flour is evenly mixed with starch, sugar and other auxiliary materials. The amount of water added is precisely controlled according to the product formula (the moisture content is controlled at 15%-20%). S5 Steaming: The mixed rice flour after stirring is conveyed to the steaming extruder 38 through the third conveying pipe 43, a certain amount of water is added (material:water = 10:3), and it is steamed at 95℃ for 15-20 minutes to form a uniform dough. S6 Extrusion: The dough is extruded into rice cakes with a diameter of 15-18mm by a twin-shaft steam extruder 38, and the extrusion pressure is maintained at 6MPa; S7 Screening: The extruded rice cakes are conveyed to the screening machine 39 by the first elevator 45, and rice cakes that do not conform to the shape are removed; S8 Seasoning: The screened rice cakes are conveyed to the seasoning cylinder 2 of the seasoning equipment 50 at the feeding station by the second elevator 46. After being rotated to the sprinkling station by the turntable 1, the seasoning is evenly mixed onto the rice cakes and the rice cakes are circulated and sprayed with seasoning. Then, it is transferred to the discharge station and poured onto the third elevator 47. The diffused seasoning powder is recovered by the powder suction hood 32. S9 Grilling: The seasoned rice cakes are conveyed to the oven 40 via the third elevator 47. The oven 40 grills the rice cakes at 220℃ for 8-10 seconds, causing the cakes to expand to 2.5 times their original volume and turn golden brown.

[0055] Reference Figure 2 and Figure 12 This process covers eight core steps: soaking, conveying, grinding, steaming, extrusion, screening, seasoning, and grilling. It clearly defines the input, processing methods, and output requirements for each step, ensuring a seamless and uninterrupted production process and achieving full-chain control from raw rice to finished rice cakes. Traditional processes rely heavily on worker experience for precise measurements of soaking time, steaming intensity, and grilling time. This new process, however, utilizes a dust collection hood (32) to collect diffused seasoning powder, creating a closed-loop process of "collection → return to hopper (9) → re-spreading," reducing seasoning loss. This process also prevents seasoning powder from escaping into the workshop air, minimizing the health risks of dust inhalation for operators and aligning with the "green production" concept. Previously, this process resulted in significant differences in taste and appearance between batches of rice cakes; this new process uses quantified parameters to provide a clear basis for quality assessment.

[0056] Reference Figure 1 and Figure 2 In summary, through three-dimensional collaborative innovation of "equipment structure + production line integration + process parameters", the "circulating suction spraying mechanism" of the seasoning equipment 50, namely the rotating ring 11 + adsorption spraying component + air path control, solves the technical problems of "uneven spreading + dust waste" in the traditional system, and has outstanding non-obviousness; the "process linkage logic" of the production line is a personalized design for the characteristics of rice cake production, rather than a simple stacking of equipment; the "parameter chain optimization" of the process, namely soaking rice moisture content → grinding particle size → steaming temperature → seasoning adsorption → baking and puffing based on rice cake starch gelatinization, is not a conventional combination in this field.

[0057] Of course, the above are just typical examples of this application. In addition, this application may have many other specific implementation methods. All technical solutions formed by equivalent substitution or equivalent transformation fall within the scope of protection claimed in this application.

Claims

1. A seasoning device (50) for rice cakes, characterized in that: The system includes a turntable (1), several seasoning cylinders (2), several drive components (3), and a seasoning mechanism (4). Several mounting platforms (5) are hinged to the turntable (1). Each mounting platform (5) corresponds to a specific seasoning cylinder (2) and a drive component (3). The seasoning cylinders (2) are rotatably connected to the mounting platforms (5). The drive components (3) are used to drive the rotation of the seasoning cylinders (2) and the rotation of the mounting platforms (5). The seasoning mechanism (4) is used to sprinkle seasoning onto the rice cakes inside the seasoning cylinders (2). The seasoning mechanism (4) includes a hopper (9), a cover plate (10), a rotating ring (11), and a spray head (12). The hopper (9) is located at a sprinkling station next to the turntable (1). The cover plate (10) is slidably connected to the hopper (9). The spray head (12) is coaxially and fixedly connected to the cover plate. 10) and it is connected to the hopper (9). The rotating ring (11) is coaxial and rotatably connected to the cover plate (10). The rotating ring (11) has several chambers (14). The chambers (14) are respectively provided with inlets and outlets (15) that connect to the outside. When the seasoning cylinder (2) containing rice cakes rotates to the sprinkling position, the cover plate (10) moves to cover the opening of the seasoning cylinder (2), and the rotating ring (11) abuts against the edge of the opening of the seasoning cylinder (2). Several inlets and outlets (15) and spray heads (12) are located in the opening. When the inlets and outlets (15) rotate to the side away from the bottom surface of the turntable (1), the seasoning in the seasoning cylinder (2) is sucked into the chamber (14). When the inlets and outlets (15) rotate to the side close to the bottom surface of the turntable (1), the seasoning in the chamber (14) is sprayed into the seasoning cylinder (2).

2. The rice cake seasoning device (50) according to claim 1, characterized in that: It also includes a positive pressure source (16) and a negative pressure source (17). The cover plate (10) is provided with an air intake (18) and an air blowing port (19). The air intake (18) is connected to the negative pressure source (17), and the air blowing port (19) is connected to the positive pressure source (16). Each of the chambers (14) is provided with a filter block (20). When the rotating ring (11) rotates, the filter blocks (20) can be connected to the air intake (18) or the air blowing port (19) respectively.

3. The rice cake seasoning device (50) according to claim 1, characterized in that: It also includes two magnetic blocks (21), several wear-resistant rings (22), and several corrugated tubes (23). The two magnetic blocks (21) are fixedly connected to the air intake (18) and the air blowing port (19), respectively. The several wear-resistant rings (22) correspond to the several corrugated tubes (23) and the filter block (20), respectively. The two ends of the several corrugated tubes (23) are fixedly connected to the wear-resistant rings (22) and the filter block (20), respectively. The rotating ring (11) has openings. A plurality of arc-shaped grooves (24) and a plurality of wear-resistant rings (22) are slidably connected in the corresponding arc-shaped grooves (24) around the axis of rotation. Each of the wear-resistant rings (22) is provided with an adsorption block (25) that can be magnetically attracted to the magnetic block (21). When any filter block (20) rotates to the side of the air inlet (18) or the air outlet (19), the corresponding adsorption block (25) moves along the arc-shaped groove (24) to magnetically engage with the magnetic block (21).

4. The rice cake seasoning device (50) according to claim 2, characterized in that: The filter block (20) is coaxially and fixedly connected with a spiral blade (26). When the filter block (20) is threadedly connected to the chamber (14), the spiral blade (26) abuts against the side wall of the chamber (14).

5. The rice cake seasoning device (50) according to claim 1, characterized in that: It also includes a baffle (27) and a three-way pipe (28). The baffle (27) is installed on the cover plate (10). The baffle (27) has an inlet hole (29) and an outlet hole (30). The inlet hole (29) is coaxially arranged with the air inlet (18), and the outlet hole (30) is coaxially arranged with the air outlet (19). The three-way pipe (28) is detachably connected to the air outlet (19).

6. The rice cake seasoning device (50) according to claim 1, characterized in that: It also includes a cylinder (31), which is fixedly connected to the hopper (9). One end of the piston rod of the cylinder (31) is coaxial and fixedly connected to the cover plate (10). The cylinder (31) is used to drive the movement of the cover plate (10).

7. The rice cake seasoning device (50) according to claim 1, characterized in that: It also includes a powder suction hood (32) and a connecting pipe (33). The powder suction hood (32) is located above the material pouring station, and the two ends of the connecting pipe (33) are connected to the hopper (9) and the powder suction hood (32), respectively.

8. A production line for rice cakes, characterized in that, include: Rice soaking device (34), which includes multiple sealed rice soaking cylinders (35); A grinding mill (36) is used to grind drained rice into rice flour; Mixing machine (37), which is used for uniform mixing of rice flour with starch, sugar and other auxiliary materials; Steam extruder (38) is used to fully mix and cook mixed rice flour with a certain amount of water to gelatinize starch into a uniform dough and extrude the steamed dough into a columnar rice cake. Screening machine (39), which is used to screen rice cakes and remove rice cakes that do not conform to the shape; The rice cake seasoning device (50) according to claims 1-6 is used to perform cyclic suction and spray seasoning on rice cakes and to recover diffused seasoning powder; Oven (40), used for secondary drying after seasoning; The first conveying pipe (41) is used to convey rice grains from the sealed rice soaking cylinder (35) to the milling machine (36); The second conveying pipe (42) is used to convey rice flour from the mill (36) to the mixer (37); The third conveying pipe (43) is used to convey the mixed rice flour from the mixing machine (37) to the steam extruder (38); The first elevator (45) is used to transport rice cakes from the steam extruder (38) to the screening machine (39); The second elevator (46) is used to transport the screened rice cakes to the seasoning cylinder (2) located at the feeding station; The third elevator (47) is used to transport the seasoned rice cakes into the oven (40).

9. A production process for rice cakes, characterized in that, include: S1 Soaking: Put rice into a sealed rice soaking container (35) and soak at room temperature for 4-6 hours. When the water temperature is ≥20℃, shorten the soaking time to 3 hours to ensure that the rice grain moisture content reaches 32%-35% and there is no hard core when squeezed by hand. S2 Rice grain conveying: The soaked rice is conveyed to the mill (36) using the first conveying pipe (41); S3 Grinding: After washing, the rice is dehydrated and then sent to a grinder (36) to be ground into 100-mesh rice flour, which is then sieved to remove coarse particles. S4 Mixing: The ground rice flour is conveyed to the mixing machine (37) through the second conveying pipe (42) and the rice flour is mixed evenly with starch, sugar and other auxiliary materials. The amount of water added is precisely controlled according to the product formula (the moisture content is controlled at 15%-20%). S5 Steaming: The mixed rice flour after stirring is conveyed to the steaming extruder (38) through the third conveying pipe (43), a certain amount of water is added (material:water=10:3), and it is steamed at 95℃ for 15-20 minutes to form a uniform dough; S6 Extrusion: The dough is extruded into rice cakes with a diameter of 15-18mm by a twin-shaft steam extruder (38), and the extrusion pressure is maintained at 6MPa; S7 Screening: The extruded rice cakes are conveyed to the screening machine (39) by the first elevator (45) to remove rice cakes that do not conform to the shape. S8 Seasoning: The screened rice cakes are conveyed to the seasoning cylinder (2) of the seasoning equipment (50) described in claims 1-7 via the second elevator (46). After being rotated to the sprinkling station by the turntable (1), the seasoning is evenly mixed onto the rice cakes and the rice cakes are circulated and sprayed with seasoning. Then, it is transferred to the discharge station and poured onto the third elevator (47). The diffused seasoning powder is recovered by the powder suction hood (32). S9 Grilling: The seasoned rice cakes are transported to the oven (40) via the third elevator (47). The oven (40) is grilled at 220℃ for 8-10 seconds, and the cakes expand to 2.5 times their original volume and turn golden yellow.

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