Full-automatic dumpling production line

Abstract

The invention discloses a full-automatic dumpling production line. A machine capable of making dumplings instead of the hands, as well as ensuring chewy taste of the dumplings, has been the wish of the people. The full-automatic dumpling production line disclosed by the invention comprises a dough making device, a dough-strip shaping device, a dough-strip sectioning device, transition dough-conveying and dough-leavening devices, a transition collecting device, a first chain transmission device, an annular dough-residue recycling conveyor belt, a dumpling wrapper shaping device, a stuffing filling device, a second chain transmission device, a dumpling-wrapper edge moistening device, a dumpling making and shaping device, an upper and lower conveying device, a quick freezing device, a material storage box, a dough-leavening device track, a recycling transition device, a climbing conveying device, and dumpling mold devices. The full-automatic dumpling production line disclosed by the invention is capable of integrally realizing a processing line of dough making, dough conveying, dough leavening, dumpling wrapper shaping, stuffing filling, wrapper-edge moistening, dumpling making, dough-residue recycling and quick-freezing; thus, the problems of marketed dumpling machines, namely bad taste and lack of chewy taste of the made dumplings caused by absence of the wrapper-edge moistening device and the dough leavening device are solved. Therefore, the full-automatic dumpling production line greatly improves success rates and qualities of the made dumplings.

Description

technical field [0001] The invention belongs to the field of food machinery and relates to a dumpling production machine, in particular to an intelligent, efficient and high-quality automatic dumpling production line. Background technique [0002] Dumplings are one of the representative foods of Chinese food culture. With the continuous acceleration of people's life rhythm, the demand for traditional fast food dumplings has gradually increased. Until the end of the 1950s, dumplings were made by traditional hand-wrapping. The method is time-consuming and labor-intensive, and cannot meet the needs of a large number of people for dining. Therefore, can produce a kind of substitute manual dumpling, can reduce labor intensity, improve dumpling speed, can guarantee the mouthfeel of dumpling firmness again, satisfy the machine that a large number of people eat has just become people's desire. [0003] The automatic dumpling-making machine on the existing market has a lot of, is ro...

AI Technical Summary

Problems solved by technology

This machine has the following disadvantages: first, one side of the dumplings is flat, and the other side is flat; second, because the noodles are fed by the screw propeller, the formed surface tube wall contains compressed gas, which is difficult to cook dumplings. When the gas is heated and expands, air bubbles sometimes appear on the dumpling skin, and even the dumplings are broken; thirdly, because there is no remaining noodle collection device, the utilization rate of the dough skin is low

This machine has the following two deficiencies: first, it needs to be pressed into strips for the machine to use, and it cannot supply noodles continuously; second, it cannot make dumplings with hand-shaped pleats

[0007] In addition to the above-mentioned shortcomings of the respective dumpling machines, the common shortcomings of the three existing dumpling machines are as follows: first, the existing dumpling machines do not have a corresponding wake-up device, which will cause poor taste in the dumplings made. No strength, unable to meet people's daily needs; second, the existing dumpling machines do not have corresponding edge moistening devices (that is, to simulate the characteristics of manual wrapping before wrapping, it is necessary to dip a little water to wet the edge of the dumpling wrapper), which will cause The production efficiency of dumpling bags is not high, and the phenomenon of exposed and dropped fillings is serious; third, the existing dumpling machines need to manually adjust the ratio of flour and water before putting them into the dumpling machine. It still needs to be manually transported to another process to produce dumplings. The degree of intelligence and automation is low, the efficiency is low, and the labor cost is high. Fourth, the existing dumpling machine has low production efficiency and can only be used in restaurants. Occasionally, it is impossible to produce quick-frozen dumplings on a large scale for use in large and small supermarkets everywhere, which is not conducive to people's impromptu purchase and enjoyment

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