Gluten forming machine

Abstract

The invention provides a gluten forming machine, and particularly relates to the technical field of food processing equipment. The gluten forming machine comprises a machine frame, and a gluten extrusion device and a gluten forming device are arranged on the machine frame; the gluten extrusion device comprises a material box, an air cylinder is fixedly arranged at the bottom of the material box, and a pressing plate is arranged on the air cylinder; the side wall of the material box is further provided with a material outlet, and the material outlet faces the gluten forming device; a material guide pipe is arranged at the material outlet; the gluten forming device comprises a forming frame, and a connecting rod base is arranged on the top of the forming frame; a connecting rod is movably arranged on the connecting rod base, an air cylinder and a motor are arranged at the two ends of the connecting rod respectively, and the air cylinder is further provided with a gluten extrusion roller;an output shaft of the motor is further provided with a cutting piece, and the portion, between the material box and the forming frame, of the machine frame is further movably provided with a glutenforming cylinder; a plurality of gluten grooves are formed in the gluten forming cylinder, and fixing rods are further movably arranged in the gluten grooves. The gluten forming machine has the advantages that manpower and time are saved, the thickness of gluten is uniform, and the production effect is good.

Description

technical field [0001] The invention relates to the technical field of food processing equipment, in particular to a gluten forming machine. Background technique [0002] Gluten is a colloidal mixed protein unique to wheat flour, consisting of gliadin and glutenin. The nutrients of gluten, especially the high protein content, are high-protein, low-fat, low-sugar, and low-calorie foods. In addition, gluten also contains various trace elements such as calcium, iron, phosphorus, potassium, etc., and is a traditional delicacy. The traditional method of making gluten is to put flour in a container, add water equivalent to 60% of the weight of the flour, mix well, process it into a sticky dough, and then let it stand for one hour, then put the dough in a Mikron, sieve Or pour water in the coarse cloth, and the starch will flow away with the water when rubbing and washing, and the sticky protein left in the lorry or cloth is wet gluten. The more times of washing, the lower the s...

AI Technical Summary

Problems solved by technology

Using this production method not only has high labor intensity and low output, but also cannot accurately control the shape of the finished gluten product, which has a certain negative impact on the sales and consumption of the product.

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