Flour quantitative extraction and anti-caking device for cooked wheaten food making

Abstract

The invention relates to the technical field of flour, and discloses a flour quantitative extraction and anti-caking device for cooked wheaten food making. The flour quantitative extraction and anti-caking device comprises a base plate, wherein the upper surface of the base plate is fixedly provided with a fixing shell, the upper surface of the base plate is movably provided with a threaded rod, the middle of the threaded rod is fixedly provided with a rotating block, the middle upper end of the threaded rod is in threaded connection with a quantifying shell, a fixing block is fixedly installed at the lower end in the quantifying shell, a rotating block is movably installed at the upper end of the fixing block, rotating pieces are fixedly installed on the two sides of the rotating block, afixing plate is fixedly installed at the upper end of the left side of the fixing shell, an elastic piece is movably connected to the front face of the fixing plate in an overlapped mode, and a pressing block is lapped on the right side of the elastic piece. Through cooperative use of the quantifying shell, the fixing block, the rotating block and the rotating pieces, caked flour in the quantifying shell can be smashed while it can be effectively guaranteed that the flour is quantitatively contained, use of a user is facilitated, and the user does not need to contain the flour with hands.

Description

technical field [0001] The invention relates to the technical field of flour, in particular to a flour quantitative extraction and anti-caking device for making pasta. Background technique [0002] Flour is rich in protein, fat, carbohydrates and dietary fiber. Traditional Chinese medicine believes that flour is sweet and cool in nature and has the effects of nourishing the heart and kidneys, strengthening the spleen and thickening the intestines, removing heat and quenching thirst. Baozi, dumplings, wontons and bread are all made of flour and filled with various fillings. Food, including the amount of protein in the flour, can be divided into high-gluten flour, low-gluten flour and gluten-free flour. [0003] At present, in the process of flour making pasta, the operator usually uses a container to fill the flour out of the flour bag. However, the disadvantage of this operation is that if the operator's hands are not particularly clean, bacteria from the outside may It wi...

AI Technical Summary

Problems solved by technology

[0003] At present, in the process of making flour, the operator usually uses a container to take the flour out of the flour bag. However, the disadvantage of this operation is that if the operator's hands are not particularly clean, bacteria from the outside may It will enter into the flour bag, causing the flour to be damaged by bacterial infection. At the same time, because most of the existing flour bags are woven bags, the water insulation is not good, and the flour is easy to absorb moisture in the air and become agglomerated, which not only affects to the quality of the flour, and it is not convenient for the operator to use

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