Automatic food processing system with material receiving device

Abstract

The invention relates to an automatic food processing system with a material receiving device. The automatic food processing system with the material receiving device comprises a material receiving belt. A belt surface of the material receiving belt is horizontal, and a length direction is parallel to a moving direction of a horizontal moving device. The upper belt surface of the material receiving belt is provided with a flattening roller. A length direction of the flattening roller is horizontal and perpendicular to a conveying direction of the material receiving belt. The flattening rolleris provided with brush hairs and adjacent to the upper belt surface of the material receiving belt. A rotating direction of the flattening roller is opposite to a rotating direction of the material receiving belt. Because unloading of a material receiving plate is performed in an equal distance mode during unloading operation of the material receiving plate, sheet jelly can be arranged on the material receiving belt in equal distance. After the material receiving belt is arranged, the flattening roller is started, and the irregular sheet jelly is levelled by using the brush hairs. The above brush hairs are selected from soft horsehairs, and the sheet jelly is prevented from being extruded and damaged. Multiple groups of the flattening rollers can be parallelly and alternately installed, sothe sheet jelly is guaranteed to be levelled.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an automatic food processing system with a material receiving device. Background technique [0002] Fenpi is a traditional delicacy in my country. It is loved by diners due to its unique soft and tender taste. Fenpi is made from rice, mung bean, sweet potato starch, potato starch and other raw materials in different regions. It is usually flattened in a container after grinding Or steamed with water and steam on a steamer, a thin, flat and soft skin-like food is obtained. The color is silvery white and smooth, translucent, elastic and tough. People call this kind of skin-like food Fenpi. [0003] Traditional vermicelli processing is mostly done manually. When making vermicelli by hand, the flour paste is added to the copper pan, that is, the copper pan is floated into the boiling water in the pot, and rotated by hand, so that the flour paste is subjected to centrifugal for...

AI Technical Summary

Problems solved by technology

[0003] Traditional vermicelli processing is mostly done manually. When making vermicelli by hand, the flour paste is added to the copper pan, that is, the copper pan is floated into the boiling water in the pot, and rotated by hand, so that the flour paste is subjected to centrifugal force and then released from the pan. The center of the bottom is evenly spread around, and at the same time, it is heated and gelatinized according to the shape and size of the bottom of the rotating disk, and then the copper disk is put into cold water to cool the copper disk, so that the gelatinized powder skin and the copper disk are formed. Separation at the bottom, and then spread the separated separation on the sun curtain made of sorghum stalks, and then place the sun curtain full of vermicelli on the drying field for drying. The way of moving the powder paste makes the powder slurry receive the action of centrifugal force, so that the powder slurry can be evenly distributed along the bottom of the copper plate, and under the water-proof heating of boiling water, the texture of the powder skin is heated more evenly and moist , and the taste of the obtained vermicelli is better, so the traditional handmade vermicelli is more popular among consumers

[0004] There are automated vermicelli production equipment in the prior art, but most of the existing vermicelli production equipment is a conveyor belt structure, and there are formed grooves on the conveyor belt, and the powder paste is squeezed into the groove, and the conveyor belt moves. , and the vermicelli is heated by the high temperature in the cooking chamber, so that the vermicelli is gelatinized and formed. Although the production efficiency of the above-mentioned vermicelli production equipment is significantly improved, however, when the vermicelli is squeezed into the groove, since the vermicelli is freely along the The grooves are distributed on the bottom of the groove, so that the distribution of the powder paste in the groove is uneven, resulting in uneven texture of the formed powder skin, and the heating of the electric heating wire makes the gelatinized powder skin heated too quickly, thus The taste of vermicelli is uneven, and the quality of vermicelli after drying is quite different from that of traditional handmade vermicelli.

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