Anti-sticking subsequent treatment flour flicking device for dumplings

Abstract

The invention discloses an anti-sticking subsequent treatment flour flipping device for dumplings. A flour flipping roller is arranged in a dumping release bin on the flour flipping device and is a conical bottomless cylinder body; meshes for leaking flour are formed in the cylinder body by processing; two grooves are formed in one end face, extending into the dumpling release bin, of the roller extends; the roller is driven by a belt pulley on a motor in the first groove through a belt and a tensioning wheel; a rubber strip is embedded into the second groove; a limiting wheel is arranged at the nearby of the second groove and is lower than the diameter of the flour flipping roller and is clamped in the second groove; a dumpling outlet is formed in the rearview surface of the dumpling release bin and corresponds to an inlet of the flour flipping roller. According to the technical scheme, before quick-frozen dumplings are subsequently treated and packaged, excessive flour on wrappers issieved by the flour flocking roller; the treated quick-frozen dumplings are boiled with water and are prevented from being stuck, so that the wrapper breaking rate is low, a good mouth feel is obtained, the appearance quality of boiled dumplings is improved, and economic benefits of enterprises are increased.

Description

technical field [0001] The invention relates to an elastic noodle device, which is particularly suitable for use when there is too much anti-stick flour for dumplings made by wrapping them. Background technique [0002] At present, frozen food is widely favored by consumers, especially quick-frozen dumplings, which have become a delicacy recognized by consumers due to their wide variety. During the cooking process, the dumpling soup is too thick and cannot be used continuously. In addition, there is too much flour on the dumplings, and the cooked dumplings are easy to stick to each other. The dumplings are not complete, which affects the taste and the appearance of the dumplings. , thereby affecting sales and reducing the economic benefits of the enterprise. SUMMARY OF THE INVENTION [0003] The task of the present invention is to provide a dumpling anti-sticking follow-up treatment device for quick-frozen dumplings that bounces off excess flour on the dough before packag...

AI Technical Summary

Problems solved by technology

[0002] At present, frozen food is widely favored by consumers, especially quick-frozen dumplings, which have become a delicacy recognized by consumers due to their variety. During the cooking process, the dumpling soup is too viscous and cannot be used continuously. Furthermore, there is too much flour on the dumplings, and the cooked dumplings tend to stick to each other. The dumplings are incomplete, which affects the taste and the appearance of the dumplings. , thereby affecting sales, thus reducing the economic benefits of the enterprise

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