Natural preservative spraying and draining equipment for fresh wet rice noodle production

Abstract

The utility model discloses a kind of natural preservative showering and draining equipment for fresh and wet rice flour production, belong to food preparation processing technical field, to solve the problem that fresh and wet rice flour preservation treatment cannot continuous operation, draining effect is poor in prior art, the equipment includes conveying belt, cover is equipped in the middle section of conveying belt's protective cover, and protective cover is separated by bulkhead into rice flour showering area and rice flour draining area.In the upper portion of rice flour showering area, there is a showering distribution plate with multiple different direction liquid outlets, for multi-angle sprinkling of rice flour;The upper portion of rice flour draining area is provided with an air flow distribution plate with multiple different direction unit air outlets and a fan, for active multi-angle air blowing and draining of rice flour.This equipment combines multi-angle showering and multi-angle active draining, realizes the automation continuous operation of fresh and wet rice flour preservation treatment, significantly improves production efficiency, and effectively reduces preservative residue, thereby improving product quality and subsequent sterilization effect.

Description

Technical Field

[0001] This utility model relates to the field of food preparation and processing technology, specifically to a natural preservative leaching and draining device for the production of fresh wet rice noodles. Background Technology

[0002] Before entering the sterilization process, fresh, wet rice noodles need to be treated with natural preservatives to enhance their freshness. Existing preservative treatment processes have the following main problems: First, they generally use static tanks for manual soaking and stirring, which relies heavily on manual labor, is labor-intensive, has low production efficiency, and cannot achieve automated continuous production, making it difficult to meet the needs of large-scale production. Second, after preservative treatment, the draining process of the rice noodles usually relies solely on gravity dripping, resulting in a slow and incomplete draining process. This leaves excessive preservative liquid residue on the surface of the rice noodles, which not only affects the final flavor of the product but, more importantly, seriously interferes with the effectiveness of the subsequent heat sterilization process, potentially leading to incomplete sterilization and thus affecting the product's quality, safety, and shelf life. Utility Model Content

[0003] The present invention provides a natural preservative leaching and draining device for the production of fresh wet rice noodles, which can solve the above-mentioned problems.

[0004] To solve the above problems, the technical solution adopted by this utility model is as follows:

[0005] A natural preservative leaching and draining device for the production of fresh wet rice noodles, comprising:

[0006] Conveyor belts used to carry and continuously transport rice noodles;

[0007] A protective cover installed in the middle section of the conveyor belt, the protective cover is divided by an internal partition into a rice noodle soaking area and a rice noodle draining area that are connected front and back;

[0008] The rinsing system includes a spray distribution plate located above the rice noodle rinsing area. The bottom of the spray distribution plate is provided with multiple spray nozzles facing different directions to spray the rice noodles on the conveyor belt with preservatives at multiple angles.

[0009] The system includes an airflow distribution plate located above the rice noodle draining area and a fan that supplies air to the airflow distribution plate. The bottom of the airflow distribution plate is provided with multiple unit air outlets facing different directions, which are used to actively drain the rice noodles after the preservative has been sprayed by blowing air at multiple angles.

[0010] Preferably, the surface of the conveyor belt is provided with a number of drainage holes with a diameter smaller than that of the rice noodles, and flexible baffles are fixed on both sides of the conveyor belt along its length. The baffles can move with the conveyor belt to prevent the rice noodles from sliding off the sides.

[0011] Preferably, the device further includes a storage compartment located below the protective cover. The storage compartment is a completely open structure located below the rice noodle soaking area to recover the sprayed preservative.

[0012] Preferably, the storage compartment located below the rice noodle draining area has a partially open structure.

[0013] Preferably, the leaching system further includes a liquid pump, the inlet of which is connected to the storage chamber, and the outlet of which is connected to the spray distribution plate through a delivery pipe, forming a circulation loop for the preservative.

[0014] Preferably, the protective cover has ventilation openings on both sides corresponding to the rice noodle draining area to accelerate the discharge of humid air generated during the draining process.

[0015] Preferably, the protective cover has a transparent observation window on its side wall, which is located in the rice noodle soaking area to observe the soaking of the rice noodles in that area.

[0016] Preferably, the device further includes a fixedly installed drained rice noodle discharge chute, and the end of the conveyor belt that exits the rice noodle draining area is located above the inlet of the discharge chute.

[0017] Compared with the prior art, the beneficial effects of this utility model are:

[0018] 1) By integrating the soaking and draining processes into an automated production line driven by a conveyor belt, the rice noodles can complete the entire preservation process continuously without manual transfer, which completely changes the traditional manual intermittent operation mode of static tanks, greatly improves production efficiency and reduces labor costs.

[0019] 2) An innovative draining system including a fan and an airflow distribution plate was designed. In particular, the rice noodles were actively blown through multi-angle unit air outlets. Compared with the traditional single gravity draining, the multi-angle forced airflow can remove excess preservatives adhering to the surface and gaps of the rice noodles more quickly, comprehensively and effectively, significantly reducing the amount of liquid residue. This ensures the effectiveness of the subsequent sterilization process and improves the quality stability and safety of the final product.

[0020] 3) By combining multi-angle spraying and multi-angle blowing, it is ensured that the rice noodles can be evenly sprayed with preservatives and fully drained during the transportation process, avoiding product quality fluctuations caused by uneven treatment. Standardized mechanical operation replaces manual operation, greatly improving the stability and reliability of the process.

[0021] 4) By setting up storage tanks and liquid pumps, the preservative dripping after spraying can be collected and recycled, effectively reducing the waste of preservative and lowering production costs.

[0022] To make the above-mentioned objectives, features and advantages of this utility model more apparent and understandable, embodiments of this utility model are described below in detail with reference to the accompanying drawings. Attached Figure Description

[0023] To more clearly illustrate the technical solutions of the embodiments of this utility model, the drawings used in the embodiments will be briefly introduced below. It should be understood that the following drawings only show some embodiments of this utility model and should not be regarded as a limitation on the scope. For those skilled in the art, other related drawings can be obtained based on these drawings without creative effort.

[0024] Figure 1 This is the first three-dimensional structural diagram of this utility model;

[0025] Figure 2 This is a second perspective structural diagram of the present invention;

[0026] Figure 3 This is a cross-sectional structural diagram of the present invention;

[0027] In the diagram: 1. Base; 2. Transmission mechanism; 3. Conveyor belt; 4. Baffle; 5. Support; 6. Protective cover; 7. Rice noodle soaking area; 8. Rice noodle draining area; 9. Transparent observation window; 10. Ventilation opening; 11. Spray distribution plate; 12. Conveying pipe; 13. Airflow distribution plate; 14. Fan; 15. Drained rice noodle discharge chute; 16. Partition plate; 17. Pass-through port; 18. Liquid pump; 19. Storage bin; 20. Drive motor; 21. Reinforcing rib plate; 22. Main belt roller; 23. Driven belt roller. Detailed Implementation

[0028] To make the objectives, technical solutions, and advantages of this utility model clearer, the following will describe them in conjunction with the embodiments of this utility model. Figure 1 , Figure 2 and Figure 3 The technical solutions in the embodiments of this utility model are clearly and completely described herein. Obviously, the described embodiments are only a part of the embodiments of this utility model, and not all of them. Based on the embodiments of this utility model, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this utility model.

[0029] Reference Figure 1 , Figure 2 and Figure 3This embodiment provides a natural preservative leaching and draining device for the production of fresh, wet rice noodles. The device includes a base 1 and a support 5 mounted on it, with a complete conveying and processing system installed on the support 5. The core processing area of ​​the system is covered by a protective cover 6 to ensure hygiene and airtightness during the production process. The interior of the protective cover 6 is divided into two functional areas by a partition 16: a rice noodle leaching area 7 and a rice noodle draining area 8.

[0030] In this embodiment, the conveying system is used to continuously transport the fresh, wet rice noodles to be processed through various functional areas. The system includes a circular conveyor belt 3, which is tensioned by a main belt roller 22 and a driven belt roller 23 and mounted on a support 5. A drive motor 20 is connected via a transmission mechanism 22 (e.g., ...). Figure 1 As shown, (usually a combination of synchronous pulley and synchronous belt) drives the main belt roller 22 to rotate, thereby driving the conveyor belt 3 to move continuously.

[0031] To accommodate the requirements of rinsing and draining processes, the surface of the conveyor belt 3 is provided with several drainage holes. The diameter of these holes is designed to be smaller than the size of the rice noodles to allow preservative liquid and condensate to drip while preventing the rice noodles from falling or clogging (in addition to round holes, strip holes can also be selected, with the width of the holes being smaller than the size of the rice noodles). Baffles 4 are also provided on both sides of the conveyor belt 3 along its traveling direction. These baffles 4 are made of a flexible plastic material and can move around the rollers with the conveyor belt 3, effectively preventing the rice noodles from slipping off the sides during the conveying process.

[0032] During equipment operation, the operator evenly spreads the fresh, wet rice noodles to be processed onto the conveyor belt 3 located at the rear end of the protective cover 6. As the conveyor belt 3 moves, the rice noodles first enter the rice noodle soaking zone 7.

[0033] The rice noodle soaking zone 7 is equipped with a soaking system for evenly spraying a natural preservative solution onto the rice noodles. This soaking system includes a spray distribution plate 11 located above the conveyor belt 3. The spray distribution plate 11 has several fluid channels inside; the inlets of these channels converge on its top surface to form a main inlet, while the outlets are distributed on its bottom surface to form several spray nozzles. Crucially, these spray nozzles are not all vertically downwards, but are designed to face multiple different directions, such as tilted to the lower left, tilted to the lower right, perpendicular to the conveyor belt 3, tilted forward, and tilted backward. This multi-angle spray design ensures that the preservative can adequately cover all surfaces of the stacked rice noodles, achieving uniform and thorough soaking.

[0034] To achieve the recycling of the preservative, a storage chamber 19 is provided at the bottom of the equipment. In this embodiment, the storage chamber 19 is directly formed in the base 1. The storage chamber 19 is completely open directly below the rice noodle soaking area 7 to maximize the recovery of preservative dripping from the rice noodles and conveyor belt 3. The inlet of a liquid pump 18 is connected to the storage chamber 19, and its outlet is connected to the main liquid inlet of the spray distribution plate 11 through a delivery pipe 12. In this way, the liquid pump 18 pumps the recovered preservative to the spray distribution plate 11 for re-spraying, forming a closed-loop circulation system and saving costs. A reinforcing rib plate 21 can also be provided at the bottom of the storage chamber 19 to improve its overall structural strength and stability.

[0035] After passing through the rice noodle soaking zone 7, the rice noodles enter the rice noodle draining zone 8 through the through-hole 17 on the partition 16.

[0036] The rice noodle draining zone 8 is equipped with a draining system for actively and quickly removing excess preservative liquid from the surface of the rice noodles. This draining system includes a blower 14 and an airflow distribution plate 13 located above the conveyor belt 3. The airflow generated by the blower 14 is delivered to the airflow distribution plate 13 through pipes. Similar to the spray distribution plate 11, the airflow distribution plate 13 also has fluid channels inside, and its bottom surface has multiple unit air outlets. These unit air outlets are also designed to face multiple different directions. Through multi-angle, multi-directional airflow, the liquid film on the surface of the rice noodles can be effectively dispersed and penetrate into the gaps in the rice noodle pile. Its draining effect is far superior to simple gravity drip filtration.

[0037] To improve the draining efficiency, ventilation openings 10 are also provided on both sides of the rice noodle draining area 8 of the protective cover 6, so as to expel the humid air carrying a lot of water after blowing the rice noodles out of the protective cover 6 more quickly, and prevent the humidity inside the cover from becoming saturated and affecting the draining effect.

[0038] To facilitate operator monitoring of the production process, a transparent observation window 9 is provided on the side wall of the protective cover 6. The transparent observation window 9 is located in the rice noodle soaking area 7, allowing operators to directly observe the soaking of the rice noodles, such as whether the spraying is uniform and whether the conveying is smooth.

[0039] After the rice noodles are drained, the conveyor belt 3 carries them out of the front end of the protective cover 6. Below the end of the conveyor belt 3, there is a drained rice noodle discharge chute 15. The drained rice noodles fall into the discharge chute at the end of the conveyor belt 3 and are guided into the temporary storage container below, waiting to enter the next process.

[0040] In summary, this utility model, through the synergistic operation of the above-mentioned structures, seamlessly connects the preservative leaching and draining processes of fresh wet rice noodles, achieving automated, continuous, and efficient processing. Furthermore, its unique multi-angle leaching and multi-angle blowing design ensures excellent processing results.

[0041] The above description is merely a preferred embodiment of this utility model and is not intended to limit the utility model. Various modifications and variations can be made to this utility model by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this utility model should be included within the protection scope of this utility model.

Claims

1. A natural preservative leaching and draining device for the production of fresh wet rice noodles, characterized in that, include: (3) Conveyor belt used to carry and continuously transport rice noodles; A protective cover (6) is installed in the middle section of the conveyor belt (3). The protective cover (6) is divided into a rice noodle soaking area (7) and a rice noodle draining area (8) that are connected front and back by an internal partition (16). The rinsing system includes a spray distribution plate (11) located above the rice noodle rinsing area (7). The bottom of the spray distribution plate (11) is provided with multiple spray nozzles facing different directions to spray the rice noodles on the conveyor belt (3) with preservatives at multiple angles. And a draining system, which includes an airflow distribution plate (13) located above the rice noodle draining area (8) and a fan (14) supplying air to the airflow distribution plate (13). The bottom of the airflow distribution plate (13) is provided with multiple unit air outlets facing different directions, so as to actively drain the rice noodles after spraying the preservative by blowing air at multiple angles.

2. The natural preservative leaching and draining equipment according to claim 1, characterized in that, The surface of the conveyor belt (3) is provided with several drainage holes with a diameter smaller than that of the rice noodles, and flexible baffles (4) are fixed on both sides of the conveyor belt (3) along its length. The baffles (4) can move together with the conveyor belt (3) to prevent the rice noodles from sliding off the side.

3. The natural preservative leaching and draining equipment according to claim 1, characterized in that, It also includes a storage compartment (19) located below the protective cover (6), which is a completely open structure located below the rice noodle soaking area (7) to recover the sprayed preservative.

4. The natural preservative leaching and draining equipment according to claim 3, characterized in that, The storage compartment (19) located below the rice noodle draining area (8) is a partially open structure.

5. The natural preservative leaching and draining equipment according to claim 3, characterized in that, The leaching system also includes a liquid pump (18), the inlet of which is connected to the storage chamber (19), and the outlet is connected to the spray distribution plate (11) through the delivery pipe (12), forming a circulation loop for the preservative.

6. The natural preservative leaching and draining equipment according to claim 1, characterized in that, Ventilation openings (10) are provided on both sides of the rice noodle draining area (8) on the protective cover (6) to accelerate the discharge of humid air generated during the draining process.

7. The natural preservative leaching and draining equipment according to claim 1, characterized in that, The protective cover (6) has a transparent observation window (9) on its side wall. The position of the transparent observation window (9) corresponds to the rice noodle soaking area (7) and is used to observe the soaking of rice noodles in this area.

8. The natural preservative leaching and draining equipment according to claim 1, characterized in that, It also includes a fixedly installed drained rice noodle discharge chute (15), and the end of the conveyor belt (3) that passes through the rice noodle draining area (8) is located above the inlet of the discharge chute (15).

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