Bionic stuffed bun machine

Abstract

The invention relates to a bionic stuffed bun machine which comprises a frame, a stuffing stirring mechanism, a stuffing feeding mechanism, a wrapper conveying mechanism, a pattern-kneading forming mechanism and a stuffed bun outputting mechanism, wherein the stuffing stirring mechanism is arranged on the upper part of the frame and is used for storing and stirring the stuffed bun stuffing; the stuffing feeding mechanism is arranged on the middle part of the frame; a feeding port of the stuffing feeding mechanism is corresponding to a blanking port of the stuffing stirring mechanism; the stuffing feeding mechanism is used for pushing the stuffed bun stuffing to a joint part of the stuffed bun wrapper and the stuffed bun stuffing; the wrapper conveying mechanism is arranged on the middle part of the frame and is used for conveying the stuffed bun wrapper to the right lower side of a discharging port of the stuffing feeding mechanism; the pattern-kneading forming mechanism is arranged ona middle lower part of the frame and is used for sealing the stuffed bun and kneading the pattern; the stuffed bun outputting mechanism is arranged on the lower part of the frame; the hand-made stuffed bun wrapper is conveyed to a forming station by the wrapper conveying mechanism, a groove is firstly pressed, and then the stuffing is fed into the groove of the stuffed bun wrapper by the stuffingfeeding mechanism, the pattern-kneading forming mechanism is used for simulating hands to knead wrinkles and seal the opening and the formed stuffed bun falls onto the stuffed bun outputting mechanism for outputting.

Description

technical field [0001] The invention belongs to the technical field of food machinery, in particular to a bionic steamed stuffed bun machine capable of imitating manual steamed stuffed buns. Background technique [0002] Steamed buns are one of the main foods in the Chinese food system. The stuffing is wrapped in the dough, and then steamed, and it can be eaten; the existing steamed bun machine is to mix certain ingredients such as meat, vegetables, seasonings, etc. After the filling is prepared, a dough tube is extruded from the outer layer of the filling, and the filling is delivered to the inside of the dough tube, and then cut into sections to form buns for steaming in the next process; the supply of noodles The stirred noodles enter the horizontal double-screw conveying mechanism through the hopper, and are sent to the vertical spiral conveying mechanism of the filling material supply mixing part. Under the extrusion of the screw conveying mechanism, it enters the noodl...

AI Technical Summary

Problems solved by technology

[0002] Steamed buns are one of the main foods in the Chinese food system. The stuffing is wrapped in the dough, and then steamed, and it can be eaten; the existing steamed bun machine is to mix certain ingredients such as meat, vegetables, seasonings, etc. After the filling is prepared, a dough tube is extruded from the outer layer of the filling, and the filling is delivered to the inside of the dough tube, and then cut into sections to form buns for steaming in the next process; the supply of noodles The stirred noodles enter the horizontal double-screw conveying mechanism through the hopper, and are sent to the vertical spiral conveying mechanism of the filling material supply mixing part. Under the extrusion of the screw conveying mechanism, it enters the noodle cylinder forming port to form a noodle cylinder, and at the same time, the filling Through the screw conveying mechanism, the prepared filling is conveyed from the filling hopper to the dough cylinder and the filling mixing part, and then enters the dough cylinder to make buns. However, the filling of the existing steamed stuffed bun machine is conveyed through the spiral conveying mechanism. It is impossible to adjust the delivery amount of the stuffing, and the dough is extruded from the mixed noodles through the screw conveying mechanism into a dough cylinder. The extrusion cycle is long, which is easy to cause damage to the gluten inside the dough, resulting in uneven pores in the dough. The elasticity and toughness and water holding capacity are poor, which makes the taste of the buns not good

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