Equipment and method for alternately coating water on surface of dough of fried bread stick machine

Abstract

The invention discloses dough surface interval water coating equipment for a fried bread stick machine and a water coating method, and belongs to the technical field of food processing.The dough surface interval water coating equipment comprises a bottom plate and a top frame fixedly connected to the outer wall of the top of the bottom plate, and the inner wall of the top of the top frame is fixedly connected with two adjusting assemblies and a rolling assembly arranged between the adjusting assemblies; the rolling assembly comprises a cover and a vertical plate fixedly connected to the outer wall of the bottom of the cover, the outer wall of the bottom of the vertical plate is spherical, and a through groove is formed in the outer wall of the bottom of the vertical plate. According to the invention, the rolling assembly is arranged; the two functions of dough blank groove pressing and water coating can be organically combined through a vertical plate and a plug plate, meanwhile, after a connecting plate drives the plug plate to ascend, an air guide hole is communicated with a flow channel, so that the air pressure of the top and the air pressure of the bottom of a water body are the same, and water discharging is accelerated; the needed amount of coating water can be determined according to the descending height of the rolling assembly, namely the depth of a dough blank groove, and meanwhile the diamond structure can prevent final water from being retained in the balance water tank.

Description

technical field [0001] The invention relates to a noodle device, in particular to a water-coating device and a water-coating method on the surface of a dough stick of a fritter machine, and belongs to the technical field of food processing. Background technique [0002] Youtiao is an ancient Chinese pasta. It is a long, hollow fried food with a crunchy and tough texture. It is one of the traditional Chinese breakfasts. The traditional technique is to make it by hand, cut the equal-width noodle embryos, manually brush water in the middle of the noodle embryos, and then stack them. This manual processing method is inefficient. [0003] The existing fritter machine has a process of brushing water in production. The amount of water coated on the surface of the dough directly determines the quality of the produced fritters. Too much water overflows, which is not good for the dough and subsequent frying. Overlay effects and lift. [0004] How to study the water-coating equipmen...

AI Technical Summary

Problems solved by technology

This manual processing method is inefficient

[0003] The existing deep-fried dough stick machine has a process of brushing water in production. The amount of water coated on the surface of the dough sticks directly determines the quality of the fried dough sticks produced. If the water overflows, it is not good for the dough sticks and subsequent frying. Overlay effects and rise

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