A fast noodle machine

Abstract

The invention discloses a fast noodle machine, which is used for kneading flour and water into dough and extruding it into noodles. It includes a main machine with a motor, a stirring assembly and an extrusion assembly. extruding barrel, the screw is provided with threads, the extruding assembly is placed horizontally on one side of the host, the die head is installed at the end of the extruding barrel, the die head includes a molding area, A forming hole is provided in the forming area, wherein the screw rod includes a conveying section and a noodle pushing section along the noodle extrusion direction, the noodle pushing section includes a noodle pushing section body, and the noodle pushing section body is provided with a There are noodle-pushing teeth, the area of ​​the noodle-pushing teeth and the dough is larger, so that the noodles formed by the forming holes corresponding to the noodle-pushing teeth are formed quickly and uniform in thickness, which avoids the useless rotation of the dough during the screw working process, thereby It also avoids the excessive temperature generated by the rotating friction of the dough, making the noodles more chewy.

Description

technical field [0001] The invention relates to the field of food processing machines, in particular to a noodle machine with fast noodles. Background technique [0002] In the existing automatic household noodle machine, there are the following two working modes: 1. The extruding screw is placed horizontally, and a die head is set at the front end of the screw. The forming hole is parallel to the horizontal plane. The motor drives the screw to rotate to squeeze the dough inside the cavity. Noodles are formed after being extruded through the forming hole of the die head. When the extruded noodles reach a certain length, due to the action of gravity, the extruded noodles naturally droop downwards. At the same time, due to the certain humidity on the surface of the noodles, the extruded noodles It is easy to stick together, it is difficult to disperse when cooking noodles, it is not easy to cook, and it affects the taste; 2. The noodle extrusion screw is placed horizontally, a...

AI Technical Summary

Problems solved by technology

[0002] In the existing automatic household noodle machine, there are the following two working modes: 1. The extruding screw is placed horizontally, and a die head is set at the front end of the screw. The forming hole is parallel to the horizontal plane. The motor drives the screw to rotate to squeeze the dough inside the cavity. Noodles are formed after being extruded through the forming hole of the die head. When the extruded noodles reach a certain length, due to the action of gravity, the extruded noodles naturally droop downwards. At the same time, due to the certain humidity on the surface of the noodles, the extruded noodles It is easy to stick together, it is difficult to disperse when cooking noodles, it is not easy to cook, and it affects the taste; 2. The noodle extrusion screw is placed horizontally, and a die head is set at the front end of the screw, and its forming hole is perpendicular to the horizontal plane. The dough inside the cavity is extruded through the forming hole of the die to form noodles. The noodles processed in this way will not touch each other, thus solving the problem of noodle sticking. However, the screw in the extrusion molding section still adopts a thread structure , the unnecessary axial component force still exists. Therefore, when the water level is relatively low, the radial component force required to extrude the noodles is insufficient, and the axial component force is too large, which may easily cause the die head to break, or make it difficult to extrude the noodles.

[0003] In order to solve the above problems, CN202524983U discloses a multi-functional noodle machine screw, which is provided with tail teeth at the outlet end of the spiral noodle passage, which is convenient for radially extruding the dough, but because its tail teeth are connected with the spiral, it directly acts on the The area of ​​the dough is small, resulting in a small radial force, and the dough thrust on the entire forming area is not obvious, so the efficiency of the dough is not improved in essence. Similarly, when encountering a low water surface ratio (water surface ratio is less 40%), it is also difficult to extrude the dough, its applicable water surface ratio is limited, the dough is difficult to extrude, the motor will be stuck or stopped, and it is easy to cause safety accidents; Sticky dough, not easy to clean

Images