阅读说明：本技术 一种用手持式面条机制作面食的方法 (Method for making cooked wheaten food by using handheld noodle maker ) 是由 王旭宁 薛领珑 陈迪 于 2020-07-04 设计创作，主要内容包括：本发明提供一种用手持式面条机制作面食的方法,所述面条机包括主机及连接于主机的挤压组件,主机内设有推杆电机组件,挤压组件包括挤面筒、模头及压面块,压面块在推杆电机的驱动下在挤面筒中前后移动,其特征在于,所述压面块与挤面筒内壁以及模头之间合围形成推面腔,所述方法至少包括：揉压阶段：所述压面块向前推进并揉压挤面筒内的面团,所述推面腔的体积不小于所述面团的体积；出面阶段：所述压面块推动面团从所述模头出面。揉压阶段之后,再执行出面阶段,经过揉压的面团再从模头挤出,出面均匀面条光滑。(The invention provides a method for making cooked wheaten food by a handheld noodle maker, wherein the noodle maker comprises a host machine and an extrusion assembly connected with the host machine, a push rod motor assembly is arranged in the host machine, the extrusion assembly comprises a noodle extruding cylinder, a die head and a noodle pressing block, the noodle pressing block moves back and forth in the noodle extruding cylinder under the drive of a push rod motor, and the method is characterized in that a noodle pushing cavity is formed by the noodle pressing block, the inner wall of the noodle extruding cylinder and the die head in a surrounding manner, and the method at least comprises the following steps: a kneading stage: the dough pressing block pushes forwards and kneads dough in the dough pressing barrel, and the volume of the dough pushing cavity is not less than that of the dough; a noodle outlet stage: the dough pressing block pushes the dough to be discharged from the die head. And after the kneading stage, a dough outlet stage is executed, the kneaded dough is extruded from the die head, and the dough outlet is uniform and smooth.)

1. A method for making cooked wheaten food by a handheld noodle maker, wherein the noodle maker comprises a host and an extrusion assembly connected with the host, a push rod motor is arranged in the host, the extrusion assembly comprises a noodle extruding cylinder and a noodle pressing block, a die head is arranged at one end of the noodle extruding cylinder, and the noodle pressing block moves back and forth in the noodle extruding cylinder under the driving of the push rod motor, and is characterized in that a noodle pushing cavity is formed by the noodle pressing block, the inner wall of the noodle extruding cylinder and the die head in a surrounding manner, and the method at least comprises the following steps:

a kneading stage: the dough pressing block pushes forwards and kneads dough in the dough pressing barrel, and the volume of the dough pushing cavity is not less than that of the dough;

a noodle outlet stage: the dough pressing block pushes the dough to be discharged from the die head.

2. Method for making pasta with a hand-held noodle machine according to claim 1, characterised in that the kneading phase comprises:

pre-pressing: the dough pressing block is pushed forwards at a constant speed and kneads dough in the dough pressing barrel, and the volume of the dough pushing cavity is larger than that of the dough.

3. The method of making pasta with a hand-held noodle maker according to claim 2, wherein in the pre-pressing step, the advancing speed of the dough pieces is V1, 2mm/s V1 mm/s 15 mm/s;

or in the prepressing step, the advancing stroke of the dough pressing block is L, and L is more than or equal to 75mm and less than or equal to 180 mm.

4. The method of making pasta with a hand-held noodle maker according to claim 2, wherein the pre-pressing step comprises air kneading, the air in the dough pushing chamber kneading and shaping the dough;

or the prepressing step comprises kneading and pressing by a dough pressing block, and kneading and shaping the dough by the dough pressing block;

or the prepressing step comprises mixing, kneading and pressing, and kneading and shaping the dough by the air in the dough pushing cavity and the dough pressing block.

5. Method for making pasta with a hand-held noodle machine according to claim 2, characterised in that the kneading phase further comprises:

a compression step: the dough pressing block pushes forwards and compresses the dough and the volume of the dough pushing cavity, and the volume compression speed of the dough is the same as that of the dough pushing cavity;

the compressing step is performed after the pre-pressing step.

6. The method of making pasta with a hand-held noodle maker according to claim 5, wherein the speed of advancement of the dough pieces in the pre-pressing step is not less than the speed of advancement of the dough pieces in the compressing step;

or the advancing speed of the dough pressing block in the compressing step is non-accelerated advancing.

7. A method of making pasta using a hand-held noodle maker according to claim 5, wherein in the compressing step the dough piece is propelled at a speed of V2, 2mm/s V2 mm/s 10 mm/s.

8. A method of making pasta with a hand-held noodle machine according to claim 1, wherein the noodle outlet phase further comprises:

a protection step: when the pressure of the dough pressing block for pushing the dough or the dry powder to advance exceeds a preset value F0, the push rod motor stops working, and F0 is larger than or equal to 2000N and smaller than or equal to 5000N.

9. A method of making pasta with a hand-held noodle maker according to claim 1, wherein during the kneading phase the dough pieces rotate while moving forward to knead and propel the dough in the barrel.

10. A method of making pasta with a hand-held noodle machine according to claim 1, wherein the method further comprises:

a cleaning stage: the face pressing block backs backwards and scrapes the residual face attached to the inner wall of the face extruding cylinder;

the speed of the dough pressing block in the cleaning stage is greater than that in the kneading stage and/or the dough discharging stage.

Technical Field

The invention belongs to the field of food processing machines, and particularly relates to a method for making cooked wheaten food by using a handheld noodle maker.

Background

Present hand-held type noodle generally includes the host computer and connects in the crowded face section of thick bamboo of host computer, be equipped with the push rod motor in the host computer, though small and have portable attribute, but this kind of noodle uses the back several times, crowded face section of thick bamboo appears warping with the host computer junction easily, crowded face section of thick bamboo rocks greatly, and the mounted position takes place to shift, thereby further influenced the operation of the pressure face piece of being connected with the push rod motor, it is unsatisfactory to lead to extruding out the face effect, it is inefficient to go out, and the dough atress is inhomogeneous, the noodless after extruding have the burr, discontinuity and disconnection still appear easily in the middle of the noodless. In addition, because the hand-held noodle maker is small in size and does not have a stirring function, the shape of dough placed into the noodle squeezing barrel by a user is different from the mixing degree of noodle water, noodle breakage or adhesion easily occurs, even noodle outlet failure occurs, and the space utilization rate of the noodle squeezing barrel is low. Therefore, how to improve the noodle making efficiency and the noodle outlet effect on the basis of stable and reliable operation of the whole handheld noodle maker is a problem to be solved urgently.

Disclosure of Invention

The invention aims to provide a method for making cooked wheaten food by using a handheld noodle maker, which is simple in noodle making method and capable of making high-quality noodles.

In order to solve the technical problem, the invention provides a method for making cooked wheaten food by using a handheld noodle maker, the noodle maker comprises a host and an extrusion assembly connected with the host, a push rod motor assembly is arranged in the host, the extrusion assembly comprises a noodle extruding cylinder and a noodle pressing block, a die head is arranged at one end of the noodle extruding cylinder, and the noodle pressing block moves back and forth in the noodle extruding cylinder under the driving of a push rod motor, and the method is characterized in that a noodle pushing cavity is formed by enclosing the noodle pressing block, the inner wall of the noodle extruding cylinder and the die head, and at least comprises the following steps: a kneading stage: the dough pressing block pushes forwards and kneads dough in the dough pressing barrel, and the volume of the dough pushing cavity is not less than that of the dough; a noodle outlet stage: the dough pressing block pushes the dough to be discharged from the die head.

Further, the kneading stage comprises: pre-pressing: the dough pressing block is pushed forwards at a constant speed and kneads dough in the dough pressing barrel, and the volume of the dough pushing cavity is larger than that of the dough.

Further, in the pre-pressing step, the advancing speed of the dough pressing block is V1, and V1 is more than or equal to 2mm/s and less than or equal to 15 mm/s; or in the prepressing step, the advancing stroke of the dough pressing block is L, and L is more than or equal to 75mm and less than or equal to 180 mm.

Further, the pre-pressing step comprises air kneading and pressing, and the air in the dough pushing cavity is used for kneading, pressing and shaping the dough; or the prepressing step comprises kneading and pressing by a dough pressing block, and kneading and shaping the dough by the dough pressing block; or the prepressing step comprises mixing, kneading and pressing, and kneading and shaping the dough by the air in the dough pushing cavity and the dough pressing block.

Further, the kneading stage further comprises: a compression step: the dough pressing block pushes forwards and compresses the dough and the volume of the dough pushing cavity, and the volume compression speed of the dough is the same as that of the dough pushing cavity; the compressing step is performed after the pre-pressing step.

Further, the advancing speed of the dough pressing block in the pre-pressing step is not less than the advancing speed of the dough pressing block in the compressing step; or the advancing speed of the dough pressing block in the compressing step is non-accelerated advancing.

Furthermore, in the compression step, the advancing speed of the dough pressing block is V2, and V2 is more than or equal to 2mm/s and less than or equal to 10 mm/s.

Further, the noodle outlet stage further comprises: a protection step: when the pressure of the dough pressing block for pushing the dough or the dry powder to advance exceeds a preset value F0, the push rod motor stops working, and F0 is larger than or equal to 2000N and smaller than or equal to 5000N.

Further, in the kneading stage, the dough pressing block moves forwards and rotates to knead and push the dough in the dough extruding cylinder.

Further, the method further comprises: a cleaning stage: the face pressing block backs backwards and scrapes the residual face attached to the inner wall of the face extruding cylinder; the speed of the dough pressing block in the cleaning stage is greater than that in the kneading and/or dough discharging stage.

The invention has the beneficial effects that:

1. the method at least comprises a kneading stage, wherein the dough is not extruded but is kneaded under the pushing of the dough pressing block, the dough is subjected to adaptive shape change along with the movement of the dough pressing block, gluten in the dough is changed, the dough is sufficiently kneaded and shaped, and the problem of noodle burrs caused by direct extrusion is avoided. And after the kneading stage, a dough outlet stage is executed, the kneaded dough is extruded from the die head, and the dough outlet is uniform and smooth.

2. The kneading stage comprises a pre-pressing step, wherein the dough pressing block is uniformly pushed forwards and kneads dough, the dough pressing block does uniform linear motion and gradually reduces the space except the dough in the dough pushing cavity, the dough is gradually compressed and the compression ratio of the dough is gradually increased under the action of the dough pressing block in the dough pushing cavity, particularly, when the pre-pressing step is about to be finished, namely the dough pushing cavity is completely filled with the dough, the compression ratio of the dough reaches the maximum, the pushing speed of the dough pressing block is V1, V1 is more than or equal to 2mm/s and less than or equal to 15mm/s, the dough is fully extruded, water molecules in the dough and the flour are mixed and kneaded more fully, the toughness is obviously enhanced, and meanwhile, the dough can be prevented from being broken or cracked, so that the dough can form a whole body with uniform texture. In the pre-pressing step, the advancing stroke of the dough pressing block is L, and L is more than or equal to 75mm and less than or equal to 180mm, so that the dough is fully kneaded and shaped for sufficient kneading and shaping time, and the noodles extruded in the dough outlet stage are more chewy and uniform. The pre-compaction step is including the air is kneaded and is pressed, the dough is put into and is pushed away after the face chamber, before the dough piece contacts the dough, push away the air around the dough of face intracavity under the promotion of pressing the face piece, volume and form constantly change, and the at least partial closed die head of dough, make the in-process that the air changes form the effort to the dough surface, thereby constantly knead the pressure plastic to the dough, make the dough surface more smooth and level, gluten distribution is even stable, knead the pressure plastic to the dough in the air of pushing away the face intracavity. Or the pre-pressing step comprises dough pressing block shaping, after the dough pressing block contacts the dough, the dough is continuously kneaded, pressed and shaped under the pushing of the dough pressing block, and gluten is more fully formed in the dough shape changing process. Certainly, among the pre-compaction step, the air is kneaded and is pressed and press the dough piece and knead and press the coexistence, and the latter is at least partly gone on simultaneously or go on in turn to carry out different dynamics and do not hold to knead and press the mode and carry out diversified kneading and pressing plastic to dough, make dough in the water mix more evenly, the noodle is more tough and tough in the period of appearing, and greatly reduced adhesion phenomenon.

3. The kneading stage also comprises a compression step, after the pre-pressing step is carried out, the dough completely fills the dough pushing cavity, the volume of the dough pushing cavity is the same as that of the dough, the volume compression speed is the same, the dough is further compressed at the moment, the intermolecular distance of the dough is compressed before dough outlet, and the pressure is released in the dough outlet stage, so that the extruded noodles are uniform and compact and cannot be easily broken and cracked.

4. The propelling speed of the dough pressing block in the pre-pressing step is not less than that of the dough pressing block in the compressing step, in the pre-pressing step, the space except the dough in the dough pushing cavity is compressed, in the compressing step, the volume of the dough is reduced along with the reduction of the volume of the dough pushing cavity caused by the displacement of the dough pressing block, the propelling speed of the dough pressing block in the compressing step is non-accelerated propelling, namely, the dough pressing block does uniform motion or uniform deceleration motion or variable deceleration motion, and in the deceleration motion, the acceleration of the dough pressing block is gradually increased or gradually reduced, so that the pressure applied to the dough is subjected to adaptive change, and the compressing effect of the dough is optimized. The propelling speed of the dough pressing block is V2, V2 is more than or equal to 2mm/s and less than or equal to 10mm/s, so that the dough is protected, the integrity of the dough is prevented from being damaged due to too fast compression of the dough, and the surface of the dough is smooth and is not easy to break.

5. The method further comprises a cleaning stage, wherein the dough pressing block backs backwards and scrapes the residual dough attached to the inner wall of the dough extruding cylinder, so that the residual dough of the dough extruding cylinder is few after the dough extruding is finished, the dough extruding cylinder is convenient to clean thoroughly, the residual dough on the inner wall of the dough extruding cylinder is few after the dough pressing block is scraped, and a user can prepare the scraped dough again, so that the material waste is avoided. In the cleaning stage, the backward speed of the dough pressing block is greater than the speed in the dough kneading and discharging stage, so that the cleaning speed is increased, the total time of the dough making method is saved, and the use experience of a user is improved.

6. The method further comprises a protection step, when the pressure of the dough pressing block for pushing the dough or the dry powder to advance exceeds a preset value F0, the push rod motor stops working, F0 is more than or equal to 2000N and less than or equal to 5000N, so that the high efficiency and the dough outlet effect of the dough pushing are guaranteed, meanwhile, a user is prevented from putting the dry powder into the dough extruding cylinder for extruding to crack the die head, and mechanical injury is avoided.

7. The dough pressing block moves forwards and rotates, and the dough pressing block can rotate along one direction in a consistent mode or rotate along clockwise and anticlockwise alternately, so that the kneading effect on dough is greatly optimized.

Drawings

Fig. 1 is a schematic view of the whole structure of a noodle maker according to an embodiment.

Fig. 2 is an exploded view of a noodle maker according to an embodiment.

Fig. 3 is a schematic view of a partial structure of a noodle maker according to the second embodiment.

The names of the components marked in the figures are as follows:

100. a host; 101. a main body; 102. a grip portion; 103. a push rod motor; 104. a motor body; 105. a push rod; 106. a first accommodating portion; 107. a second accommodating portion; 108. a safety switch; 109. an end portion; 110. pressing a key; 111. a rear cover; 200. an extrusion assembly; 201. a dough extruding cylinder; 202. a die head; 203. a face outlet; 204. pressing the dough blocks; 205. a first connection section; 206. a second connection section; 207. a trigger structure; 208. a step; 209. kneading and pressing the dough; 300. a face pushing cavity.

Detailed Description

The present invention will be described in further detail with reference to the following drawings and specific examples.

Example one

As shown in fig. 1 and fig. 2, this embodiment provides a handheld noodle maker, including a main frame 100 and an extruding assembly 200 connected to a front end of the main frame, in which a push rod motor 103 is disposed, the push rod motor includes a motor body 104 and a push rod 105 in power connection with the motor, the extruding assembly includes a noodle extruding cylinder 201, a die head 202 disposed at an end of the noodle extruding cylinder, and a noodle pressing block 204 fixedly connected to the push rod, in this embodiment, the die head and the noodle extruding cylinder are separately disposed and connected through threads, the die head is disposed with a noodle outlet 203, the noodle pressing block 204 is connected to the push rod 105 and moves back and forth in the noodle extruding cylinder under the driving of the push rod motor, the main frame 100 is further disposed with a circuit board and a storage battery electrically connected to the circuit board, wherein a noodle pressing cavity 300 is formed between the noodle pressing block, an inner wall of the noodle extruding cylinder and the die head, the noodle pressing block 204 reciprocates between a first position and a second position to change a volume of the noodle pressing cavity 300, when the dough pressing block moves to the first position, the volume ratio of the dough pushing cavity to the dough extruding cylinder is a, and a is greater than or equal to 1/3 and less than or equal to 1. Surround between a section of thick bamboo inner wall of pressing a dough piece and the die head and form and push away the face chamber, the volume that pushes away the face chamber is along with the position of pressing the face piece and changes, the piece of pressing the face moves between primary importance and second to the dough that will extrude in the section of thick bamboo impels and kneads, the shape of dough in pushing away the face intracavity constantly changes because of the extrusion of pressing the face piece, thereby it is more even to make the dough muscle mix in the dough, the dough texture is more even has toughness. When the dough pressing block moves to the first position, the volume ratio of the dough pushing cavity to the dough extruding cylinder is a, and a is not less than 1/3 and not more than 1, in the embodiment, a is 4/5, so that the dough pressing block can more stably move in the dough extruding cylinder, and in the process of a moving path, the dough can be extruded from the die head, and the dough can be fully kneaded and pressed by the dough pressing block in the dough pushing cavity before dough outlet, so that the dough is soft and tough, and the extruded noodles are uniform and continuous, are not easy to break, and have a tough mouthfeel after being cooked.

The front end of the dough pressing block is provided with a kneading dough 209, and the effective kneading area of the kneading dough 209 to the dough is S, 700mm²≤S≤8000mm²In this embodiment, the kneading surface is a plane, and the effective kneading area S of the kneading surface to the dough is 1960mm²The dough kneading and shaping device has the advantages that dough kneading and shaping are carried out when the dough kneading and shaping device forwards pushes the dough along with the dough pressing block, the shape of the dough in the dough extruding cylinder 201 changes along with the dough kneading and shaping device, the surface of the dough is gradually smooth and flat, the surface of the dough is not easy to tear, and noodles are also more smooth and continuous when being extruded and are not easy to break. The pressure F of the dough in the dough extruding cylinder is more than or equal to 1000N and less than or equal to 5000N, and the pressure P of the dough in the dough extruding cylinder is 5 multiplied by 10⁵Pa≤P≤5×10⁶Pa, the dough of unit volume is the amount of dough that the user once put into the crowded face section of thick bamboo, also carries out the dough volume of a complete system face process, sets up like this and makes the dough be difficult for gluing crowded face section of thick bamboo inner wall and kneading dough, kneads dough 209 can the different stress face of multi-angle contact dough to make abundant the knead dough of dough knead dough and knead and press and the plastic, in this embodimentOptionally kneading 200g flour with appropriate amount of water to form dough, placing into a noodle-extruding cylinder, F is 3000N, P is 1.5 × 10⁶Pa。

The die head 202 is arranged at one end of the dough extruding cylinder and comprises a circular dough outlet wall and an annular surrounding edge arranged on the periphery of the dough outlet wall, the surrounding edge is provided with connecting threads, a dough outlet hole is formed in the dough outlet wall, the shape of the dough outlet wall is matched with that of the dough to be kneaded, the dough is continuously kneaded and pushed forward under the action of the dough to be kneaded and extruded from the dough outlet hole in the dough outlet wall to form continuous and smooth noodles, when the dough pressing block runs to any position, a gap is formed between the dough outlet wall and the dough kneading surface, most of dough is extruded from the dough outlet hole when the dough kneading 209 runs to the limit position along with the dough pressing block, residual dough waste is avoided, and even in the final stage of dough extruding, the dough kneading surface cannot contact with the dough outlet wall and excessively collide with the dough outlet wall, so that the die head and the dough kneading surface are prevented from scratching.

The kneading and pressing surface is a plane, or a forward protruding cambered surface, or a combination of the plane and the cambered surface, and particularly when the kneading and pressing surface is a non-plane surface, the stress of different positions of the dough contacted with the kneading and pressing surface can be changed in the operation process of the kneading and pressing surface, so that the relative position of the dough is subjected to circumferential fine adjustment in the forward pushing and pressing process, and the dough is better shaped. In this embodiment, the kneading surface 209 is a smooth surface, and the outlet wall is also a flat surface, so that the whole structure is simplified, and cleaning and manufacturing are easy.

The dough pressing block is round, square, oval or long round, and the cross section of the dough extruding cylinder is matched with the shape of the dough pressing block, so that the design allowance of the inner space of the dough extruding cylinder is large, the running space and the stroke of dough are larger, and the dough kneading is more sufficient. In this embodiment, the dough pressing block is circular and made of stainless steel, and the thickness of the dough pressing block is 2 mm.

The volume that pushes away the face chamber when the pressure face piece moves first position is e, when the pressure face piece moves the second position the volume that pushes away the face chamber is f, 15 is less than or equal to e/f and is less than or equal to 190, in this embodiment, e/f is 60, sets up like this and makes the dough have sufficient space and push away the air contact of face intracavity, at the in-process that the pressure face piece is forward propelled, the dough contacts with the air and constantly is kneaded by air and pressure face piece plastic, thereby make the gluten more even, the dough toughness is better. The first position and the second position are respectively the initial position and the end position of the dough pressing block in a working process, namely, when the dough pressing block moves from the first position to the second position, dough in the dough pressing cavity is kneaded, pressed and pushed, then extruded and dough is extruded, and when the dough pressing block is located at the second position, the extrusion and dough extrusion are finished, or a dough pushing and dough extruding cycle is finished. When the pressure face piece was located the primary importance, the distance between the terminal surface was S1 before pressure face piece and the host computer, 10mm is no less than S1 and is no less than 45mm, in this embodiment, S1 is 25mm, the terminal surface 25mm before the real position of pressure face piece apart from the host computer, extreme position when also being equivalent to the pressure face piece from the second place withdrawal to the primary importance, because the propulsive force of pressure face piece is big, the in-process that the pressure face piece was withdrawn can be avoided in the setting like this, the user presss from both sides the finger accident before the host computer between terminal surface and pressure face piece rear end face, guarantee user safety in utilization. When the dough pressing block is located at the second position, the dough pressing block pushes the end position of the dough forward, the distance between the dough pressing block and the front end face of the host is S2, S2 is more than or equal to 60mm and less than or equal to 170mm, in the embodiment, S2 is 85mm, and the dough has sufficient running stroke and space in the dough pushing cavity of the dough extruding cylinder, so that the dough can be extruded under the action of the dough pressing block before the dough comes out and in the dough coming-out process, extruded noodles are more chewy, the requirement of one person for eating can be met, and the daily eating requirement or the outdoor picnic requirement of a plurality of family members and friends can be met.

A section of thick bamboo of squeezing dough includes first linkage segment 205, and a section of thick bamboo of squeezing dough is connected with the host computer through first linkage segment 205, and is the same with a section of thick bamboo volume of squeezing dough when the volume that pushes away the face chamber, and first linkage segment sets up on a section of thick bamboo 201's outer wall of squeezing dough to make the variable volume that pushes away the face chamber bigger, it is more abundant to kneading of dough, the dough is pushing away the face intracavity and also has abundant shape change space, does benefit to the formation and the evenly distributed of gluten. Preferably, in the embodiment, the volume ratio of the connecting section arranged on the first connecting section to the dough extruding cylinder is b, b is greater than or equal to 1/50 and less than or equal to 1/4, and the preferred value b is 1/5, the dough extruding cylinder is reliably connected with the main machine and is not easy to deform, the distance between the dough pressing block and the inner wall of the dough extruding cylinder is accurately controlled, and the influence on the propelling and dough discharging effects caused by the offset of the dough pressing block relative to the inner wall of the dough extruding cylinder is avoided. The dough extruding cylinder further comprises a second connecting section 206 connected with the die head, the volume ratio of the second connecting section to the dough extruding cylinder is c, c is not less than 1/6 and not more than 1/5, c is preferably 1/5 in the embodiment, the second connecting section is used for fastening the die head, the inner wall of the die head is smoothly connected with the inner wall of the dough extruding cylinder, dough can smoothly run in the dough pushing cavity and is not easy to block materials or remain, the first connecting section and the second connecting section can be interchanged and used, and the convenience in installation of a user is improved.

The structure of the embodiment is further optimized with a host, the host comprises a main body 101 and a holding part 102 arranged on the main body 101, the push rod motor comprises a push rod 105 and a motor body 104, the main body is provided with a first accommodating part 106 for accommodating the push rod and a second accommodating part 107 for accommodating the motor body, and the holding part 102 is connected with the second accommodating part. Carry out the regional setting of function with the main part to make the firm and main part intensity of push rod motor installation good, the noodle grips more laborsavingly. First portion 106 and the second portion 107 that holds concentrate the main weight that bears the noodle, and the second portion that holds then mainly bears the weight of push rod motor, and the portion of gripping is connected with the second portion that holds for the user is close to the focus more when gripping through the portion of gripping, thereby grips and operate all more laborsavingly, promotes user's use greatly and experiences

The second holds the portion front end with first portion junction of holding is equipped with step 208 to carry out better spacing to motor body, do benefit to the complete machine miniaturization simultaneously, promote the portability of complete machine, the distance between the preceding terminal surface of step 208 and the preceding terminal surface of first portion 106 is L0, and 30mm is less than or equal to L0 and is less than or equal to 80mm, and in this embodiment, L0 is 35mm, and during the user operation portion of holding, thumb and forefinger support and lean on the lower extreme of step, tiger's mouth butt are held a portion root and second and are held the portion, thereby make hand-held type noodle machine hold easily laborsavingly, and the position that pushes away the face chamber and die head is more reasonable, and the wrist is controlled slightly can make the position and the angle that push away face chamber and die head take place the adaptation change, makes the extruded noodle can go into the pot rapidly, improves the problem of adhesion after the noodle is extruded greatly.

The dough making stability and the user of this embodiment still use and experience further optimization to the noodle, the host computer includes main part 101 and the portion 102 of gripping of being connected with the main part, and the main part rear end is equipped with tip 109, and when the noodle was placed on horizontal desktop through tip 109 vertical placement, the focus of noodle fell into in the vertical projection scope of tip to improve the packing conveying efficiency of complete machine in the transportation, extrusion subassembly is not fragile or for the host computer aversion in the transportation, has still optimized the hand of gripping when the user uses in addition greatly. In this embodiment, the noodle includes the state of placing in horizontal desktop through the tip is vertical, the die head goes out the face direction up, can be used to the carrying state or the state of accomodating of noodle this moment, when the noodle is in the state of placing, the focus of noodle falls into the vertical projection within range of tip, it is balanced to crowd a section of thick bamboo and push rod counter weight, and the push rod does not only do benefit to steadily to place, and when the user grips the complete machine, the finger grips the portion of gripping, the tiger's mouth supports in the portion of gripping and main part junction, can easily adjust the die head and grip the posture up, especially, the die head is at least partly when pushing away the face operation down, the focus is close to the portion of gripping more, the user grips easily laborsavingly, can adjust the angle of die head play face hole for cooking the container at any time, thereby boil into water or hot water with the noodless fast, effectively avoid the adhesion, thereby make the noodless taste better.

The height of the gravity center relative to the horizontal table top is h, h is more than or equal to 4mm and less than or equal to 15mm, when the dough extruding cylinder is put into the dough, the balance weight of the dough extruding cylinder is added, the gravity center is gathered in the main body 101, in addition, in the controllable range of hand holding, the angle of the dough outlet of the die head is freely controlled, the noodles are not adhered, and the user can hold the noodles easily and freely. In this example, h is 7 mm. The center of gravity does not coincide with the central axis of a section of thick bamboo of crowding, sets up like this and has increased the counter weight of a section of thick bamboo of crowding after making placing the dough in the section of thick bamboo of crowding to make the center of gravity be close to the central axis of a section of thick bamboo of crowding, the user grips the radial extrusion and pushes away the process of face more laborsaving, and it is stable to go out the face, and especially the die head is difficult for rocking, and the noodless of extruding are difficult for the adhesion.

The dough kneading machine is characterized in that a button 110 is arranged on the holding part, the distance between the button 110 and the gravity center is L1, L1 is more than or equal to 5mm and less than or equal to 15mm, the holding part is a handle, the distance between the root of the handle and the gravity center is L2, and the distance between the root of the handle and the gravity center is more than or equal to 3mm and less than or equal to L2 and less than or equal to 7mm, in the embodiment, L1 is 5mm, L2 is 4mm, when a user holds a noodle machine and operates the button to enable the push rod to advance to knead and push dough, or the button 110 operates the push rod to retreat and cleans residual noodles on the inner wall of the noodle extruding barrel through a noodle pressing block on the push rod, the direction of the noodle outlet of the die head can be kept stable and not easy to swing, and noodle adhesion can be avoided to the maximum extent.

The axial length ratio of the noodle extruding cylinder 201 to the axial length of the noodle maker is A, A is not less than 1/5 and not more than 3/5, A is 1/2 in the embodiment, the utilization rate of the axial length of the whole machine is highest, the dough pressing block can enable dough to be more fully kneaded along with the stroke of a push rod motor in the noodle extruding cylinder, the stress of the dough pressing block is more uniform during noodle extruding, the texture of the dough is uniform, and the extruded noodles are uniform and smooth.

Further, in this embodiment, the end portion includes a placement plane disposed at the rear end of the host. Specifically, the host computer includes the casing subassembly and sets up in the back lid 111 of casing rear end, the back lid includes the plane with around the annular surrounding edge that the plane edge set up. The user need not to hand or rely on other article, can make the noodle pass through the plane is independent with the die head go out face hole upwards vertically place the horizontal desktop on, it is little to occupy horizontal desktop area, changes the placing in accomodating and the use. The focus of main part with the focus of the portion of gripping is misaligned in the horizontal direction to alleviate the pressure of user's hand tiger's mouth when gripping, promote and use experience.

The embodiment provides a method for making cooked wheaten food by using a handheld noodle maker, which specifically comprises the following steps:

and a dough kneading stage, wherein flour, water and/or eggs are put into the dough kneading bag by a user to be fully mixed, and the materials can be put into the dough extruding cylinder by the user and manually mixed to form dough or dough wadding.

And a starting step, namely putting the mixed flour-water mixture into a noodle extruding cylinder, screwing the die head in place, holding the holding part by hand and starting the noodle maker.

And a kneading stage, wherein the dough pressing block forwards pushes and kneads the dough in the dough extruding cylinder 201, the volume of the dough pushing cavity is not smaller than the volume of the dough, the dough is not extruded in the kneading stage, the dough is kneaded under the pushing of the dough pressing block, the shape of the dough is changed along with the movement of the dough pressing block, the gluten in the dough is changed, the dough is fully kneaded, and the problem of noodle burrs caused by direct extrusion is avoided. The kneading duration is t1, t1 is more than or equal to 3s and less than or equal to 15s, so that the dough before the dough is taken out is more uniform and tough. In this embodiment, t1 is 5 s.

Preferably, the method in this embodiment is further optimized:

the kneading stage specifically comprises: and a pre-pressing step, wherein the dough pressing block is pushed forwards at a constant speed and kneads the dough in the dough pressing cylinder, and the volume of the dough pushing cavity 300 is larger than that of the dough. The dough pressing block is uniformly pushed forwards and kneads dough, the dough pressing block does uniform linear motion and gradually reduces the space except the dough in the dough pushing cavity, the shape of the dough is changed under the action of the dough pressing block in the dough pushing cavity, meanwhile, the dough is gradually compressed, the compression ratio of the dough is gradually increased, especially, the prepressing step is about to be finished, namely, the dough is completely filled in the dough pushing cavity 300, the compression ratio of the dough is maximum, the pushing speed of the dough pressing block is V1, V1 is not more than 2mm/s and not more than 15mm/s, V1 is specifically 3mm/s in the embodiment, the dough is fully extruded, water molecules in the dough and flour are mixed and knead more fully, the toughness is obviously enhanced, meanwhile, the dough can be prevented from being broken or cracked, and the dough can form a whole body with uniform texture.

In the pre-pressing step, the advancing stroke of the dough pressing block is L, L is more than or equal to 75mm and less than or equal to 180mm, in the embodiment, L is 90mm, so that the dough is fully kneaded and shaped for sufficient kneading and shaping time, and the dough is fully kneaded and shaped, so that the noodles extruded in the noodle outlet stage are more chewy and uniform. The pre-compaction step is including the air is kneaded and is pressed, and the dough is put into and is pushed away the face chamber after, pushes away the air around the face intracavity dough under the promotion of pressing the face piece, and volume and form constantly change, and the at least partial closed die head of dough to make the in-process that the air changes form the effort to the dough surface, constantly knead the pressure plastic to the dough, make the dough surface more smooth level and more smooth, the gluten distributes evenly stably, knead the pressure plastic to the dough in the air of pushing away the face intracavity. The pre-pressing step comprises dough pressing block shaping, dough is continuously kneaded, pressed and shaped under the pushing of the dough pressing block, and gluten is more fully formed in the dough shape changing process. In this embodiment, the air is kneaded and is pressed and press the dough piece and knead and press coexistence, and at least part goes on simultaneously or goes on in turn to carry out different dynamics and do not hold to knead the pressure mode and carry out diversified kneading and pressing plastic to dough, make dough water mixture more even in the dough, the strip is tough and tough more in the period of producing dough, and greatly reduced adhesion phenomenon.

The kneading stage further comprises: a compression step, namely, the dough pressing block pushes forwards and compresses the dough and the volume of the dough pushing cavity 300, wherein the volume compression speed of the dough is the same as that of the dough pushing cavity; the compressing step is carried out after the pre-pressing step, the dough completely fills the dough pushing cavity at the moment, the volume of the dough pushing cavity is the same as that of the dough, the volume compression speed is the same, the dough is further compressed at the moment, the intermolecular distance of the dough is compressed before the dough comes out, and the pressure is released at the dough coming out stage, so that the extruded noodles are uniform and compact and cannot be easily broken or cracked.

The propelling speed of the dough pressing block in the pre-pressing step is not less than that of the dough pressing block in the compressing step, in the pre-pressing step, mainly, the space except the dough in the dough pressing cavity is compressed, in the compressing step, the volume of the dough is reduced along with the reduction of the volume of the dough pressing cavity due to the displacement of the dough pressing block, the propelling speed of the dough pressing block is V2, V2 is not less than 2mm/s and not more than 10mm/s, the propelling speed of the dough pressing block in the compressing step is uniform speed or not accelerated, in the embodiment, the propelling speed is uniform speed, specifically 3mm/s, the dough is protected by the arrangement, the situation that the integrity of the dough is damaged due to the fact that the dough is compressed too fast is avoided, and the surface of the dough is smooth and is not prone to fracture.

And in the dough outlet stage, the dough pressing block pushes the dough to be discharged from the die head. And after the kneading stage, a dough outlet stage is executed, the kneaded dough is extruded from the die head, and the dough outlet is uniform and smooth. The noodle-out stage further comprises: a protection step: when the pressure of the dough pressing block for pushing the dough or the dry powder to advance exceeds a preset value F0, the push rod motor stops working, F0 is greater than or equal to 2000N and less than or equal to 5000N, in the embodiment, F0 is 3500N, so that the high efficiency and the dough outlet effect of the dough pushing are guaranteed, and the dry powder is prevented from being placed into the dough extruding cylinder by a user to extrude to break the die head, so that the mechanical injury is avoided.

A cleaning stage: the dough pressing block 204 backs backwards and scrapes the residual dough attached to the inner wall of the dough extruding cylinder 201, so that the residual dough of the dough extruding cylinder is less after the dough extruding is finished, the dough extruding cylinder is convenient to clean thoroughly, the residual dough on the inner wall of the dough extruding cylinder is less after the dough pressing block is scraped, and a user can prepare dough scraped off by scraping again, so that the material waste is avoided. In the cleaning stage, the backward speed of the dough pressing block is greater than the speed in the dough kneading and discharging stage, so that the cleaning speed is increased, the total time of the dough making method is saved, and the use experience of a user is improved.

It will be appreciated that the end of the rear end of the main body includes a skirt or boss or recess.

It can be understood that the front end of the dough pressing block is provided with a kneading and pressing surface, the kneading and pressing surface can also be arranged into a cambered surface or a spherical surface, and the inner wall of the die head is consistent with the kneading and pressing surface.

It can be understood, be equipped with supplementary one or more archs of kneading the pressure to the dough on kneading the pressure face, bellied height is 1mm ~ 5mm, and the preferred is equipped with a plurality of archs, and bellied height is 1mm ~ 2mm and varies, go out be equipped with on the face wall with the sunken of protruding matching, bellied shape can be designed as required to the increase is to the kneading dynamics of the dough that the face was kneaded in the contact, and the dough receives the power of kneading the pressure face and is changed, thereby makes in the dough surface of water molecule combine more abundant and even, and the noodless of producing are more muscle and more.

It can be understood that the kneading and pressing surface is also provided with spherical bulges or blocky bulges, the die head is provided with a flour outlet hole, the flour outlet hole is arranged on the side wall of the die head, and the shape of the die head is consistent with that of the side wall of the dough extruding cylinder.

It can be understood that the die head and the dough extruding cylinder are integrally formed, and can be made of an integral metal material or integral plastic injection molding.

Example two

In this embodiment, the main frame includes a main body and a holding portion disposed on the main body, the push rod motor includes a push rod and a motor body, the main body is provided with a first accommodating portion 106 for accommodating the push rod and a second accommodating portion 107 for accommodating the motor body, the holding portion is connected to the second accommodating portion, as shown in fig. 3, the first accommodating portion is further provided with a safety switch 108, and the dough squeezing barrel is provided with a trigger structure 207 for triggering the safety switch. The safety switch comprises a microswitch, and the trigger structure is a dough extruding cylinder. In this embodiment, the triggering structure is a rear end face of the first connecting section of the noodle extruding cylinder, and the safety switch is triggered to be turned on after the noodle extruding cylinder is installed in place, so that the use safety of the noodle maker is improved, the safety switch cannot be triggered when the noodle extruding cylinder is not installed, the noodle maker is not started, and the phenomenon that a noodle pressing block clamps a hand is avoided.

It can be understood that the safety switch comprises a magnetic control switch, and the triggering structure is a magnet embedded at the end part of the dough extruding cylinder, so that the sealing performance of the main machine is better.

EXAMPLE III

Preferably, the volume ratio of the dough pushing cavity to the dough extruding cylinder is a, and a is greater than or equal to 3/5 and less than or equal to 6/7 in the embodiment, a is 3/5, so that the dough extruding cylinder has a larger dough pushing cavity, the stroke of the dough pressing block is relatively lengthened, the dough is more sufficiently kneaded in the pushing process, and the dough outlet quality is further improved.

In this embodiment, when the dough pressing block is located the first position, the distance between the dough pressing block and the host computer is 0-7 mm, and the space of the dough pushing cavity is further increased. Be equipped with the detection device who is connected with controlling means electricity in the main part, when the pressure face piece from the second position to the primary importance operation, detection device detects the push rod and surpasss preset pressure, then controlling means control push rod motor stop work to play the effect of preventing tong, ensure user safety in utilization.

The noodle extruding cylinder comprises a first connecting section connected with the front end of the main machine, the volume ratio of the first connecting section to the noodle extruding cylinder is b, preferably 1/20-1/4, the noodle extruding cylinder comprises a second connecting section connected with the die head, the volume ratio of the second connecting section to the noodle extruding cylinder is c, preferably c is 1/5. The joint of the front end of the second containing part and the first containing part is provided with a step, the distance between the front end surface of the step and the front end surface of the first containing part is L0, L0 is more than or equal to 40mm and less than or equal to 70mm, and in the embodiment, L0 is 55 mm.

Example four

This example optimizes the method of making pasta in example one, in which the dough pieces are rotated while moving forward to more fully knead the dough in the barrel. The dough pressing blocks can rotate in one direction in unison or alternatively rotate clockwise and anticlockwise, so that the kneading effect on the dough is greatly optimized. This embodiment is specifically for along clockwise rotation kneading, and the dough is better at the effect of kneading the stage, and the dough still is partial rotary motion when being impeld, promotes the homogeneity of gluten subsection in the dough. The power of the dough pressing block for rotating motion can be from the motor body, and a second power source can be arranged to provide the power of the rotating motion for the dough pressing block.

EXAMPLE five

In this embodiment, be equipped with inductive switch in the host computer, when die head downward inclination alpha, the push rod motor starts and impels forward, and alpha is not less than 20 is not more than equal to 90, and the user only needs can realize automatic start with die head inclination downward angle alpha and pushes away the face to further promote the stability of hand-held type noodle operation, the user need not to operate the machine with extra power and starts, only need to grip stably to make on the die head go out the flour hole and cook the water in the container reach the best angle avoid the noodless adhesion can, user experience is better. Of course, when the die head is retracted, the die head is lifted, and the automatic retraction of the dough pressing block in place can also be realized through the inductive switch.

EXAMPLE six

In this embodiment, the method for making pasta with the handheld noodle maker is further improved on the basis of the first embodiment.

The kneading stage further comprises:

a pause step: the dough pressing block is temporarily stopped for advancing, the temporarily stopping time is t, t is more than or equal to 1s and less than or equal to 5s, and the temporarily stopping step is carried out after the pre-pressing step, so that sufficient mixing and adjusting time is provided for dough after the kneading and pressing stage, and gluten has better toughness after the kneading and pressing of the dough pressing block.

The above description is only a preferred embodiment of the present invention, and is not intended to limit the scope of the present invention, i.e. all equivalent variations and modifications made by the present invention are covered by the scope of the claims of the present invention, which is not limited by the examples herein.