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Method for automatically brushing water on surface of deep-fried dough stick blank

A technology of automatic brushing and fritters, which is applied in the direction of pre-baked dough processing, etc., can solve the problems of large demand for fritters, low efficiency and low efficiency.

Inactive Publication Date: 2020-10-27
安徽恒元食品机械有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional technology is to make by hand, cut the dough of equal width, manually brush the water in the middle of the dough, and then stack the layers. This manual processing method is inefficient.
In order to achieve high efficiency, deep-fried dough stick processing machines have emerged as the times require. In recent years, the frozen-embryo deep-fried dough sticks that have appeared in recent years can be directly fried in a fryer without thawing, which greatly increases the demand for deep-fried dough sticks. The efficiency requirements are higher, and the water brushing method in the existing deep-fried dough stick machining has poor effect and low efficiency, so there is an urgent need for a better method of brushing the surface of the deep-fried dough stick with water

Method used

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  • Method for automatically brushing water on surface of deep-fried dough stick blank
  • Method for automatically brushing water on surface of deep-fried dough stick blank

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A method for automatically dipping a water line on the surface of fried dough sticks. The deep-fried dough stick machine is provided with a fixed frame and a water-wetting mechanism. The water-wetting mechanism is arranged under the fixed frame. The height of the conveyor belt is lower than that of the fried dough sticks, and the action of the cylinder drives the water-dampening mechanism to dip a water line on the surface of the fried dough sticks. The invention solves the problem that the existing deep-fried dough stick equipment cannot achieve horizontal water-staining on the surface of deep-fried dough sticks by dipping water on the surface of the cut fried dough sticks. question. We found that the width of the water should be less than 5 mm, otherwise the upper and lower layers of embryonic strips will be too sticky, which will affect the rise and taste.

Embodiment 2

[0018] As a specific design of embodiment 1, the water-staining mechanism includes a cylinder 2, a water storage box 3 and a water-staining plate 7, the cylinder 2 is connected to the water storage box 3, and the water-staining plate 7 is arranged in the water storage box 3. A group of guide shafts 9 and compression springs 8 are arranged on the plate 7. When the cylinder 2 moves downward, the water-soaked plate 7 contacts the surface of the fried dough strip 11, so that the water-soaked plate 7 moves upward, and the water flows out from the water storage box 3 to the water tank 10 and It flows out from the gap of the water-dipping plate 7, and is coated on the surface of the fried dough strips along the water-dipping plate 7 to complete the water-staining function; when the cylinder 2 is lifted back, the water-dipping plate 7 seals the water storage box under the action of the compression spring 8 3 Out of the sink, there will be no water dripping or leakage.

[0019] As a sp...

Embodiment 3

[0021] Such as figure 1 , 2 Shown, as a kind of specific equipment of application method of the present invention, fixed frame 1 is installed on conveying frame 5, and water storage box 3 is arranged on cylinder connecting plate 6, and cylinder 2 is arranged on fixed frame 1, and cut The deep-fried dough strip 11 runs to the bottom of the water-dipping plate, and the cylinder 2 starts to move downward. When the water-dipping plate 7 touches and shallowly presses into the lower embryonic strip 11, the water-dipping plate 7 moves upward. At this time, the water in the water storage box passes through The outlet trough 10 flows out, and sticks to the surface of the embryo bar through the water-dipping plate to form a waterline. The guide shaft 9 ensures that the water-dipping plate will not deviate from the side and the water volume will be more or less; when the cylinder returns, the water-dipping plate 7 will Under the action of stage clip 8, make water-staining plate 7 seal w...

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Abstract

The invention discloses a method for automatically brushing water on the surface of a deep-fried dough stick blank. According to the invention, a fixed frame and a water dipping mechanism are arrangedon a deep-fried dough stick machine; the water dipping mechanism is arranged on a conveying frame located at a material incoming side; a distance between a water dipping plate on the water dipping mechanism and a conveying belt is smaller than the height of the deep-fried dough stick blank; and a cylinder acts to drive the water dipping mechanism to dip a waterline on the surface of the deep-fried dough stick blank. According to the invention, waterlines are dipped on the surfaces of cut deep-fried dough stick blanks; the widths of the waterlines are consistent; the water amounts are consistent; the overflow phenomenon can not occur; and the problem that water can not be transversely dipped on the surfaces of the cut deep-fried dough stick blanks through conventional deep-fried dough stick equipment is solved.

Description

technical field [0001] The invention relates to a method for automatically brushing the surface of fried dough sticks with water, and belongs to the technical field of fried dough stick production equipment. Background technique [0002] Youtiao is an ancient Chinese noodle dish. It is a long and hollow deep-fried food with a crunchy and tough taste. The traditional technology is to make by hand, cut the dough of equal width, manually brush the water in the middle of the dough, and then stack the layers. This manual processing method is inefficient. In order to achieve high efficiency, deep-fried dough stick processing machines have emerged as the times require. In recent years, the frozen-embryo deep-fried dough sticks that have appeared in recent years can be directly fried in a fryer without thawing, which greatly increases the demand for deep-fried dough sticks. The efficiency requirement is higher, and the method of brushing water in the existing deep-fried dough stick...

Claims

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Application Information

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IPC IPC(8): A21D8/02
CPCA21D8/02
Inventor 梁友车蒋光中席君马宗良
Owner 安徽恒元食品机械有限公司
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