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A kind of method of producing wonton

A wonton and dough skin technology, which is applied in the field of wonton production, can solve the problems of affecting the taste, the imitation of manual effect, and the thick edge of the wonton skin, so as to achieve the effect of beautiful dough, not easy to fall off, and ensure the integrity

Active Publication Date: 2017-02-15
CHENGDU SOONTRUE MECHANICAL EQUIP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to overcome the problem that the existing wonton production equipment can not achieve imitation manual effect by kneading the dough by hand, and the edge of the produced wonton dough is thicker, which affects the taste. Method for producing ravioli from hand-kneaded ravioli

Method used

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  • A kind of method of producing wonton
  • A kind of method of producing wonton
  • A kind of method of producing wonton

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A method for producing ravioli, characterized in that the steps comprise:

[0034] A. Convey the dough horizontally, and cut the strip-shaped dough into a rectangle;

[0035] B. Poke the stuffing vertically downwards into the rectangular dough, the stuffing is placed on the dough, and due to the downward force, the dough is folded for the first time, and the folded skin is upright U-shaped , the stuffing is located at the bottom of the U-shaped structure;

[0036] C. Apply a lateral thrust to the side of the upright U-shaped dough, so that the dough forms a second fold, and the folded dough is in a U-shape lying on its side;

[0037] D. Surround the two ends of the side-lying U-shaped dough and press them together to form wontons.

[0038] In the production process of the wonton obtained by the present invention, the skin is not easy to be damaged. Secondly, the appearance of the wonton folded twice is closer to the appearance of manual kneading than the wonton produc...

Embodiment 2

[0041] A method for producing ravioli, characterized in that the steps comprise:

[0042] A. Convey the dough horizontally, and cut the strip-shaped dough into a rectangle;

[0043] B. Poke the stuffing vertically downwards into the rectangular dough, the stuffing is placed on the dough, and due to the downward force, the dough is folded for the first time, and the folded skin is upright U-shaped , the filling is located at the bottom of the U-shaped structure; when the filling is inserted into the dough, the position where the filling is inserted is located next to the center of the dough, and the folded dough is in an upright U-shape, and the two sides of the U-shaped dough are relatively vertical There is a difference in height.

[0044] C. Apply a lateral thrust to the side of the upright U-shaped dough, so that the dough forms a second fold, and the folded dough is in a U-shape lying on its side; the lateral thrust is applied to the vertical side of the upright U-shaped ...

Embodiment 3

[0052] The equipment using the method of the present invention is a kind of equipment for producing ravioli, including a noodle supply device 1, a filling device 2, a filling device 3, a forming device 4 and a conveying device 5, and the filling is pushed vertically downward into the dough. The stuffing device 3 communicates with the stuffing device 2, the noodle supply device 1 is positioned at the side of the filling device 3, the filling device 3 has a forming device 4 below, and the forming device 4 is provided with a conveying device 5; The forming device 4 includes a piercing bar 6 that provides horizontal thrust to the side of the stuffed dough, and a rotating clamping device 7 that overlaps and presses the two ends of the stuffed dough.

[0053] A skin pulling device 8 for pulling one end of the dough is arranged above the forming device 4 . One end of the noodle supply device 1 is provided with a cutter 9 . Cutter 9 moves up and down to realize the cutting off of the...

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Abstract

The invention relates to the field of food processing, particularly to a wonton production method. The method comprises steps as follows: A, horizontally conveying wrappers, and cutting off the elongated wrappers into rectangular wrappers: B, poking stuffing vertically downwards into the rectangular wrappers, wherein the poked stuffing is located on the wrappers, the wrappers are folded for the first time under the action of the downward force, the folded wrappers are in vertical U shapes, and the stuffing is located at bottoms of the U-shaped structures; C, exerting a transverse pushing force on side surfaces of the vertical-U-shaped wrappers, so that the wrappers are folded for the second time and the folded wrappers are in lying U shapes; D, gathering and press-fitting two ends of each lying-U-shaped wrapper to form wonton. During production of the wonton, the wrappers are not damaged easily, the wonton folded twice is closer to manually kneaded wanton in appearance than wonton produced with traditional equipment, and the folded wrappers are more closely attached after being kneaded and cannot fall off easily.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for producing wontons. Background technique [0002] Most of the existing wonton stuffed food equipment adopts a semi-automatic method when forming the dough. This is because the existing equipment cannot achieve the effect of manual kneading when the dough and filling are formed. Rely on handwork to carry out follow-up kneading molding, and this has just restricted the production efficiency of wonton class filling food greatly. [0003] The existing patent for the improvement of wonton production equipment has the application number: CN200510078420.2, the application date: 2005-06-12, the announcement number: CN1875791, the announcement date: 2006-12-13, the patentee: Lin Yueliang, the name is " An invention patent for an automatic wonton forming mechanism, the technical solution is: an automatic wonton forming mechanism, which belongs to the technical field of food mach...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23P20/20A23P20/25
Inventor 黄松薛博勋
Owner CHENGDU SOONTRUE MECHANICAL EQUIP CO LTD
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