Full automatic making method of Chinese hamburgers

Abstract

The invention relates to a full automatic making method of Chinese hamburgers, which comprises the following steps: (1) putting cooked rice into an extruding machine and performing extrusion forming on the cooked rice; (2) quantitatively cutting the cooked rice after the extrusion forming into sections; (3) putting the rice sections into a flour-wrapping machine to wrap the rice sections with flour; (4) putting the rice sections wrapped with the flour into a cavity of a lower die wiped with oil through a chute, starting an upper die to rotate and pressurize so as to prevent the rice sections from being adhered to a mould, wherein the pressure just allows rice grains to contact each other but still ensures gaps reserved between the rice grains, and the rice is still soft and is pressed intorice cakes; (5) putting the rice cakes into a drying tunnel through a conveying chain wheel, wherein the baking temperature of the drying channel is between 200 and 600 DEG C, the running time is between 10 and 30 minutes, and the shaping is finished after the rice cakes are taken out from the drying tunnel; and (6) taking the shaped rice cakes out from the drying tunnel, putting a meet cake, a lettuce or a processed vegetable cake between two rice cakes, vacuumizing the rice cakes, and putting the vacuumized rice cakes into a thermal container for sale. The full automatic making method of the Chinese hamburgers has the advantages that the Chinese hamburgers not only keep the flavor of rice and the eating habits of Chinese people but also have the style of hamburger fast foods and are clean and sanitary, the processing efficiency is high, and the method is easy to popularize and promote.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a fully automatic production method for Chinese-style hamburgers. Background technique [0002] The hamburger is a food imported from abroad. It is sandwiched with various cooked fillings or lettuce in the middle of the bread. During the production, the semi-finished bread is manually cut and stuffed. This process is easy to cause pollution, and the storage time is generally only 1-2 days. Because its leather is bread, it does not meet the eating habits of Chinese who are accustomed to taking rice as the staple food, so someone designed a Chinese hamburger for this reason. Such as "a kind of rice hamburger" (patent No. 98125116), its skin material is to form with the blank that adds the rice molding of edible oil and seasoning and is crispy and processed, and then with cooked stuffing or lettuce stuffing and seasoning accessories Assembled or quickly baked after assembl...

AI Technical Summary

Problems solved by technology

Although it has changed the ingredients of the traditional hamburger with flour as the skin, rice is used as the skin material instead, but the rice is the rice after pressing and molding with adding an appropriate amount of edible oil and seasoning and then crispy, which has changed the taste of the rice. It cannot be used as a staple food, but only as a snack