Production device for double-layer crust steamed stuffed bun

Abstract

The invention belongs to the technical field of food production and particularly relates to a production device for a double-layer crust steamed stuffed bun. The production device comprises the following components: a fermented crust generating device, an unfermented crust generating device, a steamed stuffed bun crust forming device, a stuffing supply device and a steamed stuffed bun forming device, wherein the fermented crust generating device is used for pressing and preparing a fermented crust; the unfermented crust generating device is used for pressing an unfermented crust; the steamed stuffed bun crust forming device is used for vertically superposing the fermented crust outputted from the fermented crust generating device and the unfermented crust outputted from the unfermented crust generating device and pressing into a steamed stuffed bun crust; the stuffing supply device is used for storing and mixing the stuffing; and the steamed stuffed bun forming device is used for wrapping the stuffing into the steamed stuffed bun crust and extruding, breaking and shaping the steamed stuffed bun crust filled with the stuffing into a steamed stuffed bun. In the production device provided by the invention, the unfermented crust and the fermented crust are vertically superposed so as to form the steamed stuffed bun crust, and the unfermented crust is arranged on the upside of the fermented crust, so that the steamed stuffed bun prepared by using the production device is the double-layer crust steamed stuffed bun with the unfermented crust in the inner layer and the fermented crust in the outer layer. The steamed stuffed bun prepared by using the production device is high in quality and is free from influence on the taste after being stored for a long time.

Description

technical field [0001] The invention belongs to the technical field of food production, and in particular relates to a double-layer skin bun production equipment. Background technique [0002] The traditional steamed buns in my country wrap the fillings in a single layer of fermented dough, and then put the buns in a pot for frying or steaming. This kind of steamed buns has the following disadvantages: First, because the fermented dough is soft, it is difficult to wrap the stuffing. The stuffing is often damaged and the stuffing is exposed, which leads to the phenomenon that the soup in the stuffing permeates the fermented dough and flows out during the cooking process of buns, which affects the appearance and quality of the buns; secondly, because the fermented dough contains Pores, so its adsorption is strong, so the fermented skin of steamed buns after cooking will continue to absorb the soup in the stuffing, which affects the taste of steamed stuffed buns, and makes steame...

AI Technical Summary

Problems solved by technology

[0002] The traditional steamed buns in my country wrap the fillings in a single layer of fermented dough, and then put the buns in a pot for frying or steaming. This kind of steamed buns has the following disadvantages: First, because the fermented dough is soft, it is difficult to wrap the stuffing. The stuffing is often damaged and the stuffing is exposed, which leads to the phenomenon that the soup in the stuffing permeates the fermented dough and flows out during the cooking process of buns, which affects the appearance and quality of the buns; secondly, because the fermented dough contains Pores, so its adsorption is strong, so the fermented skin of the steamed buns will continue to absorb the soup in the filling, which affects the taste of the buns, and makes the buns cannot be stored for a long time

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