This Chong Zuo Department You Off Yu mono- Seed meter Fen Squeeze Chu Mo Ju structures (one), Qi Zhu Yaos this Body of Department Let You mono- Round Disk Like, the upper more shaped holes of Pai Lie Open Let You Zhu of this Body of Yu, The shaped holes upper end is tiltedly collected by export-oriented Inner Getting Pour to be formed with Guide and draws section, and what Guide draws section and is extended with the first circulation section downward vertically, the circulations of the what The first lower end Bands Grade Like of section, which are collected, is extended with the second circulation section, the lower end Bands Grade Like of section that circulate of what second have collected the Squeeze extended vertically and go out section again, And enables The Guide draw section upper end to the first circulation lower end Long degree As 4mm of section, 1 ﹒ 2mm of second Tong Duan Long degree As, 0 ﹒ 8mm of Squeeze Chu Duan Long degree AsThereby, so that powder material what The shapes Hou at shape hole Squeeze Pressure by the multisection type of The this Body can System provide the Silk Strip Like rice flour of bundle Real senses, Let rice flour Bu Only boil in the Peng Zhu Over Cheng Zhong More As Time of Nai Long Inter, and Shi Yong Time Yi More As have Bomb mouthfeels, and Qi the wholes of are implemented using the upper Real that more increases with convenience person.本創作係有關於一種米粉擠出模具結構(一),其主要係設有一圓盤狀之本體,於本體上排列開設有諸多成形孔,該成形孔上端由外向內漸傾斜收束形成有導引段,且於導引段向下垂直延伸有第一流通段,於該第一流通段下端階級狀收束延伸有第二流通段,再於第二流通段下端階級狀收束有垂直延伸之擠出段,並令該導引段上端至第一流通段下端長度為4mm、第二流通段長度為1﹒2mm、擠出段長度為0﹒8mm;藉此,使得米粉原料於經由該本體之多段式成形孔擠壓成形後,能製作出具扎實感之絲條狀米粉,讓米粉不僅在烹煮過程中較為耐長時間烹煮,且食用時亦較為具有彈性口感,而在其整體施行使用上更增實用便利性者。
