CN111436466A - Rice pot production equipment - Google Patents

Abstract

The invention belongs to the technical field of the food industry, and in particular relates to a rice cooker production equipment. A cloth section, a cutting section, a baking section and a cleaning section are arranged in sequence on the displacement path of the conveyor belt. A furnace body, a heating unit is arranged inside the furnace body in its extending direction, and a spray unit is arranged inside the middle section of the furnace body. The combination and arrangement of each functional unit in the equipment changes the baking process and conditions of the material, so as to obtain products with greatly improved appearance and taste.

Description

Rice pot production equipment

technical field

The invention belongs to the technical field of food industry, and particularly relates to a rice cooker production equipment.

Background technique

Baking, as a food production process, is a process in which the material is dehydrated, dried and hardened by dry heat under the ignition point of the material. After the food is baked, the chemical changes such as starch gelatinization and protein denaturation in it will change its taste and make it more flavorful.

In the prior art, in order to obtain the uniform thickness of the rice cake, the material is rolled before baking, and the material obtained by rolling is a flat sheet, which is far from the irregularly curled sheet shape of the traditional rice cake; the flat sheet material is baked. The obtained rice cooker is hard and sticky, and no longer has the crispy taste of traditional rice cooker, which cannot meet people's eating needs.

SUMMARY OF THE INVENTION

The purpose of the present invention is to provide a kind of rice cooker production equipment that can highly restore the shape and taste of traditional rice cooker.

In order to achieve the above purpose, the technical solution adopted in the present invention is: a rice cooker production equipment, wherein a cloth section, a cutting section, a baking section and a cleaning section are arranged in sequence on the displacement path of the conveyor belt, and the baking section is provided with a conveyor belt conveying The furnace body extending in the direction has a heating unit arranged inside the furnace body in the extending direction, and a spray unit is arranged inside the middle section of the furnace body.

Compared with the prior art, the present invention has the following technical effects: the combined arrangement of each functional unit in the equipment changes the baking process and conditions of the material, thereby obtaining a product with greatly improved appearance and taste. The cloth section is used to achieve uniform spreading of the material. The cutting section divides the material into pieces that are easy to curl. The baking section is equipped with a spray unit to form a temperature difference between the upper and lower surfaces of the material to curl. At the same time, after spraying the material The weakening of the connection between the middle grain particles also further improves the taste of the rice cakes. The cleaning section cleans the belt surface of the conveyor belt to ensure that the material pieces can be smoothly separated from the conveyor belt during baking.

Description of drawings

The following is a brief description of the content expressed in the drawings of this specification and the symbols in the drawings:

1 and 2 are schematic diagrams of the present invention;

3 is a schematic diagram of a spray unit;

Figure 4 is a schematic view of the cleaning section.

In the figure: 10. Conveyor belt, 10a. Cloth section, 10b. Cutting section, 10c. Baking section, 10d. Separating section, 10e. Cleaning section, 20a. Baking section, 20b. Curling section, 21. Heating unit, 22. Spray unit, 221. Sprinkler pipe, 222. Sprinkler, 23. Window, 30. Cutter, 30a. Oblique cutter, 30b. Transverse cutter, 30c. Longitudinal cutter, 31. Rotary shaft, 32. Blade, 41. Guide plate, 51. Roller brush, 52. Feeding chute.

Detailed ways

The specific embodiments of the present invention will be further described in detail below with reference to the accompanying drawings and through the description of the embodiments.

A kind of rice cooker production equipment, a cloth section 10a, a cutting section 10b, a baking section 10c and a cleaning section 10e are sequentially arranged on the displacement path of the conveyor belt 10, and the baking section 10c is provided with a furnace body 20 extending along the conveying direction of the conveyor belt 10. , a heating unit 21 is arranged inside the furnace body 20 in its extending direction, and a spray unit 22 is arranged inside the middle section of the furnace body 20 .

During the production of crockpot, the cooked material is spread evenly on the conveyor belt 10 at the cloth section 10a, then cut into pieces of suitable size at the cutting section 10b, and sent to the baking section 10c for baking until the first ripeness is slightly yellow The spray unit 22 evenly sprays water mist on the upper surface of the material, so that the material is pre-cooled and shrunk. The shrinkage rate of rice grains is different from that of rice grains, which weakens the connection between rice grains and slurry, and rice grains and rice grains, and the obtained finished rice cooker is more crispy.

In this embodiment, the spray unit 22 is arranged at 45% to 65% of the length of the furnace body 20 . In this way, it can be ensured that a certain period of dry heat has passed when the material is transported to the spray unit 22, and the cooking requirements during spray processing can be met. That is, by controlling the conveying speed of the conveyor belt 10 and the heating temperature in the furnace body 20, the baking process of the material in the furnace body 20 located in the front section of the spray unit 22 is sufficient to make the material reach primary ripeness and appear yellow on its surface.

The furnace body 20 includes a hardening section 20a and a crimping section 20b. The heating unit 21 is respectively provided above and below the belt body of the conveyor belt 10 at the baking section 20a and the crimping section 20b. between segments 20b. The heating temperature of the heating unit 21 is adjustable.

The spraying unit 22 includes a water spraying pipe 221 transversely placed above the conveyor belt 10 , and a plurality of spraying heads 222 are provided at intervals above the water spraying pipe 221 . A viewing window 23 is provided on the furnace wall beside the spraying unit 22 to facilitate workers to check the cooking and spraying conditions of the materials.

A cutter 30 is provided at the cutting section 10b, and the cutter 30 includes a rotating shaft 31 and blades 32 arranged on the rotating shaft 31 at intervals. In this embodiment, the cutter 30 includes an oblique cutter 30a, a transverse cutter 30b and a longitudinal cutter 30c. The minimum distance between the edges of the blade 32 is greater than 25cm, in order to prevent the size of the material pieces obtained by cutting from being too large, which is not conducive to the curling of the crockpot pieces.

The rotating shaft 31 of the oblique cutter 30a is spirally arranged with a blade 32 along its axial direction, and the pitch of the helical blade 32 is less than 25cm. During the implementation, the conveyor belt 10 conveys the material forward, and the rotating shaft 31 rotates to cut the material into an extension direction that is the same as that of the other. The strips are arranged at an angle in the conveying direction, and the minimum size of the strips is less than 25cm, so that it can be rolled up or inward after spraying.

The transverse cutter 30b refers to the cutter with the blade 32 extending in the axial direction of the rotating shaft 31 , and the longitudinal cutter 30c refers to the cutter with the blade 32 disposed in the circumferential direction of the rotating shaft 31 perpendicular to the axial direction of the rotating shaft 31 . The cloth section 10a obtains a strip-shaped material that is flatly spread on the belt surface of the conveyor belt 10. The width of the strip-shaped material is consistent with the rolling width of the cloth section 10a. During continuous operation, the length of the strip-shaped material has no end. side. Therefore, when the paving width of the material is too large, the transverse cutter 30b and the longitudinal cutter 30c should be used in combination. The dimension of the body in the width direction of the conveyor belt 10 . The distance between the blades of the transverse cutter 30b and the longitudinal cutter 30c is greater than or equal to 25 cm.

After the rice cake is baked, some of the rice chips have been separated from the conveyor belt 10 due to the curling of the rice chips. Due to the difference in shrinkage rates between the rice cooker and the conveyor belt 10, a separation section 10d is provided between the end of the conveying path of the conveyor belt 10 and the furnace body 20, so that the rice cooker and the conveyor belt 10, which are separated from the dry heat environment, are suddenly at normal temperature, which is more conducive to The casserole is naturally separated from the conveyor belt 10 at the end of the conveying path.

The end of the conveying path of the conveyor belt 10 is connected to the downstream equipment through the guide plate 41 . .

The conveyor belt 10 is provided with a brush roller 51 at the displacement path downstream of the material guide plate 41 , and a feeding groove 52 is provided below the brush surface of the brush roller 51 . The raw materials baked by this equipment are cooked grain particles and their slurry. After the processing is completed, the slurry originally adhering to the belt surface of the conveyor belt 10 will be scaled on the surface of the conveyor belt 10 after baking. The brush roller 51 cleans the belt surface so that the belt surface of the conveyor belt 10 is smooth and clean, which is not only conducive to the overall separation and curling of the rice cake pieces from the conveyor belt 10 after being sprayed by the spray unit 22, but also conducive to the separation section 10d and the rice cake pieces. Separation of the conveyor belt 10 .

If the slurry deposited on the conveyor belt surface is not removed in time, it will act as a thermal insulation layer and affect the heating temperature of the rice cooker. And the thickness of the scale will continue to increase, which will make the rice cooker unevenly heated and make it difficult to control the consistency of the cooked rice and crispness of the rice cooker.

In this example, rice is selected as the grain granule. When it is first ripened, the local surface of the material turns yellow first, and then continues to be heated. The area where the material turns yellow gradually expands until the whole body is golden or light yellow, and it is considered that the rice is completely cooked. the production of rice dumplings.

The use of this equipment to produce rice dumplings includes the following steps:

A Spread the material evenly on the supporting surface;

B Cut the material into strip-shaped blocks with a minimum size of less than 25cm;

C baking material to obtain cooked rice cooker, and the specific baking process is as follows:

C1 bakes the material until the surface of the material is first ripened and turns yellow;

C2 sprays water mist on its surface;

C3 continues to bake the material until the material block is curled and the whole body becomes golden or light yellow to obtain cooked rice noodles;

D Clean the conveyor belt, and after separating the piece-shaped finished rice cooker and the supporting surface, remove the dregs adhering to the supporting surface.

The same material was used to produce the crockpot, and the original equipment was used to obtain the flat flaky cranberry sample 1, and the current equipment was used to obtain the curled flake cranberry sample 2. The brittleness, hardness and chewiness of samples 1 and 2 were tested, and the test results are shown in the following table:

serial number Sample serial number name of association Numbering Number of samples size area Detection name result 1 1 rice noodles 1-12 12 Visual inspection 1*1 brittleness 1262.93 2 2 rice noodles 13-24 12 Visual inspection 1*1 brittleness 1517.6 3 1 rice noodles 1-12 12 Visual inspection 1*1 hardness 2121.78 4 2 rice noodles 13-24 12 Visual inspection 1*1 hardness 1503.58 5 1 rice noodles 1-12 12 Visual inspection 1*1 chewiness 1486.225 6 2 rice noodles 13-24 12 Visual inspection 1*1 chewiness 1092.55

Note: The above table is the data obtained by testing after six to ten days of routine packaging of new samples

It can be seen that the crispness of the rice cooker produced by this equipment is increased by 16.78%, the hardness is reduced by 29.14%, and the chewiness is reduced by 36.03%, that is, the rice cooker is more crispy and the chewiness of the rice cooker is significantly changed.

Claims (7)

1. A rice crust production facility which characterized in that: the automatic cleaning device is characterized in that a material distribution section (10a), a cutting section (10b), a baking section (10c) and a cleaning section (10e) are sequentially arranged on a displacement path of the conveying belt (10), a furnace body (20) extending along the conveying direction of the conveying belt (10) is arranged at the baking section (10c), a heating unit (21) is arranged inside the furnace body (20) in the extending direction of the furnace body, and a spraying unit (22) is arranged inside the middle section of the furnace body (20).

2. The rice crust production method according to claim 1, wherein: the spraying unit (22) is arranged at the position of 45-65% of the length of the furnace body (20).

3. The rice crust production method according to claim 2, wherein: the furnace body (20) comprises a hard baking section (20a) and a curling section (20b), heating units (21) are respectively arranged above and below the conveyor belt (10) body at the hard baking section (20a) and the curling section (20b), and a spraying unit (22) is arranged between the hard baking section (20a) and the curling section (20 b).

4. The rice crust production method according to claim 1, wherein: the spraying unit (22) comprises a spraying pipe (221) transversely arranged above the conveying belt (10), a plurality of spray heads (222) are arranged above the spraying pipe (221) at intervals, and the spray heads (222) are obliquely and downwards directed to the belt surface of the conveying belt (10); a window (23) is arranged on the furnace wall beside the spraying unit (22).

5. The rice crust production method according to claim 1, wherein: the cutting section (10b) is provided with a cutter (30), the cutter (30) comprises a rotating shaft (31) and blades (32) arranged on the rotating shaft (31) at intervals, and the minimum distance between the blade parts of the blades (32) is larger than 25 cm.

6. The rice crust production method according to claim 5, wherein: the cutting knife (30) comprises an oblique cutting knife (30a) and/or the cutting knife (30) comprises a transverse cutting knife (30b) and a longitudinal cutting knife (30 c).

7. The rice crust production method according to claim 1, wherein: the tail end of the conveying path of the conveying belt (10) is connected with downstream equipment through a material guide plate (41), and the material feeding plate end of the material guide plate (41) is arranged close to the belt surface of the conveying belt (10); a brush roller (51) is arranged on a displacement path of the conveying belt (10) located at the downstream of the material guide plate (41), and a material receiving groove (52) is arranged below the brush surface of the brush roller (51).

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