Flour wadding stirring structure and noodle extruding module
By designing a multi-stage mixing structure and a dough extrusion zone, the problem of insufficient dough mixing was solved, achieving thorough mixing and a better texture.
Patent Information
- Application Number
- CN202423236942.8
- Authority / Receiving Office
- CN · China
- Patent Type
- Utility models(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-27
- Publication Date
- 2025-12-05
- Estimated Expiration
- 2034-12-27
AI Technical Summary
In existing technologies, the dough is not mixed sufficiently, resulting in a lack of chewiness in the texture of the pasta.
A dough floc mixing structure is designed, including a vertically arranged mixing rod, with a pre-mixing arm, an auxiliary mixing arm and a main mixing arm arranged sequentially on the rod. Through the design of multi-stage mixing and dough floc extrusion zones, the dough floc is fully mixed and subjected to secondary mixing.
This improves the chewy texture of the noodles, resulting in a more delicious noodle dish.
Smart Images
Figure CN223626831U_ABST
Abstract
Description
Technical Field
[0001] This utility model belongs to the field of household appliance technology, specifically relating to a dough mixing structure and a dough extrusion module. Background Technology
[0002] For all kinds of kitchen operations, food preparation before cooking is always an essential step. And for Chinese cooking, with its diverse cooking methods and varied ingredient choices, the preparation process is even more varied. Among these, noodles and flatbreads are common. However, the texture of noodles is a crucial factor affecting their deliciousness, and the main factor influencing the texture lies in whether the dough is thoroughly and properly mixed.
[0003] Therefore, how to mix the dough more thoroughly and effectively to obtain a more chewy texture is a technical problem that technicians urgently need to solve. Utility Model Content
[0004] To address the aforementioned technical problems, this application further improves the mixing structure of the dough flakes, aiming to solve these problems and obtain dough flakes with a more chewy texture. One objective of this utility model is to provide a dough flake mixing structure, and another objective is to provide a corresponding dough extrusion module.
[0005] The specific technical solution is explained below:
[0006] A dough-stirring structure includes a stirring rod, the stirring rod including a rod body, the rod body being vertically positioned in the working state;
[0007] The rod body is provided with a drive connection part and a follower connection part at both ends;
[0008] In operation, the rod body is provided with a pre-stirring arm, an auxiliary stirring arm, and a main stirring arm arranged sequentially from top to bottom, wherein:
[0009] A floc extrusion area is formed on the outer side of the auxiliary stirring arm away from the rod body;
[0010] The main stirring arm is provided with a dough flake return section that protrudes toward the dough flake extrusion area at one end away from the rod body;
[0011] When the rod rotates, the outer contour of the dough return section forms a circular trajectory, which is adapted to the inner wall contour of the dough container.
[0012] In the above technical solution, the drive connection part is connected to the power output part by transmission, and the follower connection part is connected by hinge to cooperate with the rotation of the stirring rod;
[0013] In the process of dough sheet adding, the pre-stirring arms firstly contact with the dough sheet and form stirring, then the auxiliary stirring arms further stir the pre-stirred dough sheet, and finally the main stirring arms stir the dough sheet, the dough sheet return blocking part on the main stirring arms can scrape the dough sheet scattered on the inner wall of the dough container and guide it into the dough sheet extrusion area, then the auxiliary stirring arms further stir the guided dough sheet in the dough sheet extrusion area, so as to improve the chewy taste of the dough sheet.
[0014] Preferably, the interval of the pre-stirring arms extending from the rod body is greater than the interval of the auxiliary stirring arms extending from the rod body, the end of the stirring arm has stronger stirring effect and more sufficient stirring effect, so that the pre-stirring arms stir the dough sheet in a larger rotation range, and the stirring area of the auxiliary stirring arms is different from that of the pre-stirring arms, so that the dough sheet in different areas is fully stirred.
[0015] Preferably, the interval of the main stirring arms extending from the rod body is greater than the interval of the auxiliary stirring arms extending from the rod body, similarly, the main stirring arms have a larger stirring range, and are matched with the scraping effect of the dough sheet return blocking part to facilitate the formation of the dough sheet extrusion area, the stirring range of the main stirring arms should be as large as possible, usually larger than that of the pre-stirring arms.
[0016] Preferably, the pre-stirring arms and the auxiliary stirring arms extend in opposite directions from the rod body, so as to reduce the mutual interference between them and make them as evenly distributed as possible in the dough container, so as to reduce the probability that the dough sheet is not stirred.
[0017] Preferably, in the working state, the upper surface of the auxiliary stirring arm is provided with a first guide side, the first guide side has a downward extending slope from the extending direction of the rod body; the upper surface of the pre-stirring arm is provided with a second guide side, the second guide side has a downward extending slope from the extending direction of the rod body.
[0018] The first guide side and the second guide side make the dough sheet move outward and downward under the action of centrifugal force, so as to be scraped up by the dough sheet return blocking part for secondary stirring.
[0019] Preferably, the auxiliary stirring arms and the main stirring arms are arranged on the same side of the rod body, so that the auxiliary stirring arms first act on the dough sheet scraped up by the dough sheet return blocking part.
[0020] Preferably, in the working state, the upper surface of the main stirring arm is provided with a third guide side, the third guide side has a downward extending slope along the direction pointing to the rod body; the side close to the rod body of the dough sheet return blocking part is provided with a fourth guide side, the fourth guide side has a downward extending slope along the direction pointing to the rod body.
[0021] The third guide side and the fourth guide side are used for guiding the dough pieces after secondary stirring to further output downward.
[0022] Preferably, the planar projection relationship of the pre-stirring arm, the auxiliary stirring arm and the main stirring arm is as follows:
[0023] The auxiliary stirring arm and the main stirring arm have projection areas with consistent extension directions and at least partially overlapped;
[0024] The pre-stirring arm and the auxiliary stirring arm have projection areas with opposite extension directions.
[0025] The pre-stirring arm and the main stirring arm have projection areas with opposite extension directions.
[0026] The extrusion module is provided with the dough piece stirring structure according to any one of the technical solutions.
[0027] In summary, the technical solution of the utility model has the following main beneficial effects:
[0028] Compared with the prior art, the technical solution of the utility model reasonably guides the movement of the dough pieces to perform secondary stirring, so that the dough pieces have a more chewy taste.
[0029] Further or more detailed beneficial effects will be described in the specific embodiments. BRIEF DESCRIPTION OF DRAWINGS
[0030] Fig. 1 is a structural schematic view of the extrusion module according to the embodiments;
[0031] Fig. 2 is an internal exploded structural schematic view of the extrusion module according to the embodiments;
[0032] Fig. 3 is a structural schematic view of the stirring rod in the extrusion module according to the embodiments.
[0033] REFERENCE NUMERALS:
[0034] 2.5: dough mixing container;
[0035] 2.6: stirring rod;
[0036] 2.61: rod body, 2.62: driving connection part, 2.63: follow-up connection part;
[0037] 2.64: pre-stirring arm, 2.641: second guide side;
[0038] 2.65: auxiliary stirring arm, 2.651: first guide side;
[0039] 2.66: main stirring arm, 2.661: dough return blocking portion, 2.662: third guide side, 2.663: fourth guide side;
[0040] 2.67: dough pressing area. DETAILED DESCRIPTION
[0041] The utility model is further explained in combination with the embodiments as follows:
[0042] The core technical problem faced by the technical scheme of the embodiments of the present application originates from the accurate understanding of the prior art by the inventor, and therefore, how to fully stir the dough and obtain a more chewy taste is a technical problem that the inventor urgently needs to solve.
[0043] It should be noted that the embodiments do not constitute a limitation on the protection scope of the claims of the utility model, and any technical scheme that can be reasonably expected by a person skilled in the art according to the technical concepts provided / proved by the embodiments should be covered within the protection scope of the claims of the utility model.
[0044] The embodiments are described in detail as follows:
[0045] Reference is made to the accompanying drawings Figs. 1-3 The present embodiment relates to a dough stirring structure and an extrusion module.
[0046] The dough stirring structure comprises a stirring rod 2.6, which is vertically arranged in the working state, and the dough to be stirred is also stirred from top to bottom and then output.
[0047] Specifically, the stirring rod 2.6 comprises a vertically arranged rod body 2.61, the lower end of the rod body 2.61 is a driving connection portion 2.62, the driving connection portion 2.62 is in transmission connection with a power output structure, and the upper end of the rod body 2.61 is a follow-up connection portion 2.63, which cooperates with the rotation of the stirring rod 2.6 through hinged connection;
[0048] In the working state, the rod body 2.61 is sequentially provided with a pre-stirring arm 2.64, an auxiliary stirring arm 2.65 and a main stirring arm 2.66 from top to bottom, wherein:
[0049] The end of the auxiliary stirring arm 2.65 away from the rod body 2.61 is formed with a dough pressing area 2.67, and the end of the main stirring arm 2.66 away from the rod body 2.61 is provided with a dough return blocking portion 2.661 protruding towards the above-mentioned dough pressing area 2.67;
[0050] When the rod body 2.61 rotates, the dough return blocking portion 2.661 forms a circular track on the outside, which is adjacent to the inner wall contour of the dough container 2.6.
[0051] In the technical scheme of the embodiment, after the dough pieces are added into the kneading container 2.5, the pre-kneading arm 2.64 first contacts the dough pieces and forms stirring, then the auxiliary stirring arm 2.65 further stirs the pre-kneaded dough pieces, and finally the main stirring arm 2.66 stirs the dough pieces. The dough piece blocking portion on the main stirring arm 2.66 can scrape the dough pieces scattered on the inner wall of the kneading container 2.5 and guide them into the dough piece pressing area 2.67. Then the auxiliary stirring arm 2.65 stirs the guided dough pieces again in the dough piece pressing area 2.67, so as to improve the chewy taste of the dough pieces and obtain more delicious noodles.
[0052] In the preferred embodiment, the distance between the pre-kneading arm 2.64 and the rod body 2.61 is greater than the distance between the auxiliary stirring arm 2.65 and the rod body 2.61, and the distance between the main stirring arm 2.66 and the rod body 2.61 is greater than the distance between the auxiliary stirring arm 2.65 and the rod body 2.61. That is, the pre-kneading arm 2.64 has a longer length than the auxiliary stirring arm 2.65, and the main stirring arm 2.66 also has a longer length than the auxiliary stirring arm 2.65.
[0053] Generally, the end of the stirring arm has stronger stirring effect and more sufficient stirring action. Therefore, in the technical scheme of the embodiment, the pre-kneading arm 2.64 stirs the dough pieces in a larger rotation range, and the stirring area of the auxiliary stirring arm 2.65 is different from that of the pre-kneading arm 2.64, so that the dough pieces in different areas are fully stirred. Similarly, the main stirring arm 2.66 has a larger stirring range, and cooperates with the dough piece blocking portion 2.661 to scrape the dough pieces and guide them into the dough piece pressing area 2.67. Therefore, the stirring range of the main stirring arm 2.66 should be as large as possible, and in the embodiment, the length of the main stirring arm 2.66 is greater than that of the pre-kneading arm 2.64.
[0054] In the preferred embodiment, the pre-kneading arm 2.64 and the auxiliary stirring arm 2.65 extend in opposite directions from the rod body 2.61. This arrangement can reduce the mutual interference between the two arms and make them as evenly distributed as possible in the kneading container 2.5, thereby reducing the probability that the dough pieces are not stirred.
[0055] In the preferred embodiment, in the working state, the upper surface of the auxiliary stirring arm 2.65 is provided with a first guide side 2.651, and the extension direction of the first guide side 2.651 from the rod body 2.61 has a downwardly extending slope.
[0056] The upper surface of the pre-kneading arm 2.64 is provided with a second guide side 2.641, and the extension direction of the second guide side 2.641 from the rod body 2.61 has a downwardly extending slope.
[0057] In the technical scheme of the embodiment, the first guide side 2.651 and the second guide side 2.641 make the dough floccus move outward and downward by the action of centrifugal force, so that the dough floccus scraped up by the dough floccus return stop portion 2.661 is facilitated to be subjected to secondary stirring.
[0058] In a further preferred embodiment, the auxiliary stirring arm 2.65 and the main stirring arm 2.66 are arranged on the same side of the rod body 2.61, so that the auxiliary stirring arm 2.65 first acts on the dough floccus scraped up by the dough floccus return stop portion 2.661.
[0059] In the embodiment, the planar projection relationship of the pre-stirring arm 2.64, the auxiliary stirring arm 2.65 and the main stirring arm 2.66 is as follows:
[0060] The auxiliary stirring arm 2.65 and the main stirring arm 2.66 have projection areas with consistent and partially overlapping extension directions, the pre-stirring arm 2.64 and the auxiliary stirring arm 2.65 have projection areas with opposite extension directions, and the pre-stirring arm 2.64 and the main stirring arm 2.66 have projection areas with opposite extension directions.
[0061] In a preferred embodiment, in the working state, the upper surface of the main stirring arm 2.66 is provided with a third guide side 2.662, the third guide side 2.662 has a downward extending inclined surface along the direction pointing to the rod body 2.61, and the side of the dough floccus return stop portion 2.661 close to the rod body 2.61 is provided with a fourth guide side 2.663, the fourth guide side 2.663 has a downward extending inclined surface along the direction pointing to the rod body 2.61, and in the technical scheme of the embodiment, the third guide side 2.662 and the fourth guide side 2.663 are used to guide the dough floccus after secondary stirring to be further output downward.
[0062] The extruded dough module described in the embodiment is provided with the dough floccus stirring structure described in any one of the above embodiments.
[0063] In the description of the present specification, the description of the terms "embodiment", "basic embodiment", "preferred embodiment", "other embodiment", "example", "specific example", or "some examples" means that the specific features, structures, materials or characteristics described in combination with the embodiment or example are included in at least one embodiment or example of the present application. In the present specification, the illustrative description of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner.
[0064] While the preferred embodiments of the application have been described, those skilled in the art will note that various modifications and changes can be made thereto without departing from the spirit and scope of the application. Accordingly, it is intended that all such modifications and changes be included within the scope of the application as claimed.
[0065] Obviously, many modifications and variations of the present application are possible in light of the above teachings. It is, therefore, to be understood that within the scope of the appended claims and their equivalents, the application can be practiced otherwise than as specifically described.
Claims
1. A dough stirring structure, comprising a stirring rod (2.6) comprising a rod body (2.61) vertically arranged in a working state, characterized in that: both ends of the rod body (2.61) are respectively provided with a driving connection part (2.62) and a following connection part (2.63); in the working state, the rod body (2.61) is sequentially provided from top to bottom with a pre-stirring arm (2.64), an auxiliary stirring arm (2.65) and a main stirring arm (2.66), wherein: the auxiliary stirring arm (2.65) is formed with a dough extrusion area (2.67) outside the end away from the rod body (2.61); the main stirring arm (2.66) is provided with a dough return blocking part (2.661) protruding towards the direction of the dough extrusion area (2.67) at the end away from the rod body (2.61); the outer contour of the dough return blocking part (2.661) forms a circular track when the rod body (2.61) rotates, and the track is adapted to be adjacent to the inner wall contour of a dough container (2.5); the distance between the pre-stirring arm (2.64) and the rod body (2.61) is greater than the distance between the auxiliary stirring arm (2.65) and the rod body (2.61); the distance between the main stirring arm (2.66) and the rod body (2.61) is greater than the distance between the auxiliary stirring arm (2.65) and the rod body (2.61); the extension directions of the pre-stirring arm (2.64) and the auxiliary stirring arm (2.65) are opposite; in the working state, the upper surface of the auxiliary stirring arm (2.65) is provided with a first guide side (2.651) extending downward from the extension direction of the rod body (2.61); in the working state, the upper surface of the pre-stirring arm (2.64) is provided with a second guide side (2.641) extending downward from the extension direction of the rod body (2.61); the auxiliary stirring arm (2.65) and the main stirring arm (2.66) are arranged on the same side of the rod body (2.61); in the working state, the upper surface of the main stirring arm (2.66) is provided with a third guide side (2.662) extending downward along the direction pointing to the rod body (2.61); the side of the dough return blocking part (2.661) close to the rod body (2.61) is provided with a fourth guide side (2.663) extending downward along the direction pointing to the rod body (2.61); the planar projection relationship of the pre-stirring arm (2.64), the auxiliary stirring arm (2.65) and the main stirring arm (2.66) is that: the auxiliary stirring arm (2.65) and the main stirring arm (2.66) have projection areas with consistent and at least partially coinciding extension directions. 2. The sheeting structure according to claim 1, wherein: 3. The sheeting structure according to claim 1 or 2, wherein: 4. The sheeting structure according to claim 2, wherein: 5. The sheeting structure according to claim 2 or 4, wherein: 6. The sheeting structure according to claim 2 or 4, wherein: 7. The sheeting structure according to claim 1 or 4, wherein: 8. The sheeting structure according to claim 7, wherein: 9. The sheeting structure of claim 7, wherein: 10. The sheeting structure of claim 1 wherein: The pre-whipping arm (2.64) and the auxiliary whipping arm (2.65) have projection areas extending in opposite directions; The pre-whipping arm (2.64) and the main whipping arm (2.66) have projection areas extending in opposite directions.
11. Extrusion die module, characterized in that: The face sheet stirring structure according to any one of claims 1 to 10 is provided.