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Forming method of steamed pork dumplings

A molding method and siu mai technology, which is applied in baking, dough processing, food science, etc., can solve the problems of affecting the appearance of the product, destroying the shape of siu mai, and low efficiency, so as to achieve good molding quality, avoid punctures, and reduce waste Effect

Inactive Publication Date: 2018-06-15
CHENGDU TIAN HANG ZHI HONG IP MANAGEMENT CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The molded siu mai of this invention patent must be pushed upwards from the forming cup, and the shape of the siu mai will inevitably be damaged during the process of pushing out, which will affect the appearance of the product
At the same time, the invention patent can only output one shaped siu mai after one siu mai processing, the efficiency is relatively low

Method used

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  • Forming method of steamed pork dumplings
  • Forming method of steamed pork dumplings
  • Forming method of steamed pork dumplings

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A method for forming siu mai, comprising the steps of:

[0038] In the first step, the forming mold 100 is located at the skinning station 2 of the station turntable 1, and the dough conveying device 200 drops the dough on the skinning plate 101 of the forming mold 100 at the skinning station 2;

[0039] In the second step, the forming mold 100 moves with the station turntable 1 to the filling station 3, and the filling device 300 injects the filling on the dough and simultaneously pushes the dough downwards, so that the dough is in the shape of a pocket;

[0040] In the third step, the forming mold 100 continues to move to the forming station 4, and the peeling device 400 pushes the dough into the mold cup 102 below the skin connecting plate 101 for molding;

[0041] In the fourth step, the forming mold 100 moves to the output station 5, and the piercing device 400 located at the output station 5 pokes the siu mai out of the mold cup 102 from top to bottom, and at the ...

Embodiment 2

[0045] A method for forming siu mai, comprising the steps of:

[0046] In the first step, the forming mold 100 is located at the skinning station 2 of the station turntable 1, and the dough conveying device 200 drops the dough on the skinning plate 101 of the forming mold 100 at the skinning station 2;

[0047] In the second step, the forming mold 100 moves with the station turntable 1 to the filling station 3, and the filling device 300 injects the filling on the dough and simultaneously pushes the dough downwards, so that the dough is in the shape of a pocket;

[0048] In the third step, the forming mold 100 continues to move to the forming station 4, and the peeling device 400 pushes the dough into the mold cup 102 below the skin connecting plate 101 for molding;

[0049] In the fourth step, the forming mold 100 moves to the output station 5, and the piercing device 400 located at the output station 5 pokes the siu mai out of the mold cup 102 from top to bottom, and at the ...

Embodiment 3

[0054] A method for forming siu mai, comprising the steps of:

[0055] In the first step, the forming mold 100 is located at the skinning station 2 of the station turntable 1, and the dough conveying device 200 drops the dough on the skinning plate 101 of the forming mold 100 at the skinning station 2;

[0056] In the second step, the forming mold 100 moves with the station turntable 1 to the filling station 3, and the filling device 300 injects the filling on the dough and simultaneously pushes the dough downwards, so that the dough is in the shape of a pocket;

[0057] In the third step, the forming mold 100 continues to move to the forming station 4, and the peeling device 400 pushes the dough into the mold cup 102 below the skin connecting plate 101 for molding;

[0058] In the fourth step, the forming mold 100 moves to the output station 5, and the piercing device 400 located at the output station 5 pokes the siu mai out of the mold cup 102 from top to bottom, and at the ...

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Abstract

The invention discloses a forming method of steamed pork dumplings. The forming method comprises the following steps that step I, a forming mold is located at a wrapper receiving service position of aservice position rotating disk, and a wrapper conveying device is used for enabling wrappers to fall on a wrapper receiving plate of the forming mold at the wrapper receiving service position; step II, the forming mold moves to a filling stuffing service position along with the service position rotating disk, and the filling stuffing device is used for stuffing fillings on the wrappers and pokingthe wrappers downwards, so that the wrappers are in the shape of pockets; step III, the forming mold continues moving to a forming service position, and the wrappers are poked by a wrapper poking device into mold cups under the wrapper receiving plates for forming; step IV, the forming mold moves to an outputting service position, steamed pork dumplings are poked out of the mold cups by the wrapper poking device at the outputting service position from top to bottom, at the same time, a supporting plate under each mold cup falls, and the steamed pork dumplings fall on the supporting plates; and step V, the steamed pork dumplings falling on the supporting plates are taken out by a clamping device, and are placed on a conveyer belt under the outputting service position for transmission. Through the adoption of the forming method disclosed by the invention, the formed steamed pork dumplings are directly poked out from the lower parts of the mold cups, and the situation that the steamed pork dumplings are ejected from the mold cups is not needed, so that the shape of the steamed pork dumplings cannot be damaged, and the number of defective products is reduced.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for forming siu mai. Background technique [0002] As a pasta snack with a long history, siu mai is widely loved by the public because of its filling, thin skin and delicious fragrance. The traditional handmade siu mai has a good taste and a beautiful appearance, but the molding efficiency is low and the amount of manual labor is large. Today, with the increasing cost of labor, the cost of handmade siu mai has increased greatly. [0003] In view of the defects of the above-mentioned hand-made siu mai, a series of machines for producing siu mai have appeared on the market, such as the patent application number CN201710953539.2, and the invention patent named "Shao Mai processing equipment and processing method". The technical solution is: a siu mai processing equipment, including: a mold head, a mold plate, a forming component and a filling component; wherein, a ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21C9/06A21C9/08
CPCA21C9/066A21C9/083
Inventor 王红丽
Owner CHENGDU TIAN HANG ZHI HONG IP MANAGEMENT CO LTD
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