Baked wheat cake wrapper forming machine and processing method

Abstract

The invention discloses a baked wheat cake wrapper forming machine and a processing method. The baked wheat cake wrapper forming machine comprises a stand and a speed regulation speed reducer, wherein the speed regulation speed reducer is arranged at the lower part of the stand; a flour pressing part and a shaping part are arranged at the upper part of the stand; a flour receiving disc is arranged below the flour pressing part; a flour smoothing dustpan combination is arranged above the shaping part; a forming part is arranged below the shaping part; a conveyer belt combination is arranged below the forming part; an excess material receiving disc is arranged below the conveyer belt combination; a flour introducing disc is arranged above the flour pressing part and the shaping part. The baked wheat cake wrapper forming machine simulates the principle of manual skin rolling and integrates wrapper shaping, forming and conveying into a whole. By utilizing the baked wheat cake wrapper forming machine, continuous production with one machine can be realized, the production speed and the thickness of the wrapper can be regulated, the surface of the pressed wrapper is smooth, the shape and the size are consistent, the number of operators is reduced, the efficiency is improved, the labor intensity of the operators is alleviated, and the baked wheat cake wrapper forming machine is beneficial to industrial production of pasta processing.

Description

technical field [0001] The invention relates to a food forming machine and a processing method, belonging to the technical field of cooking machinery products. Background technique [0002] At present, in the pasta industry, there are mainly two methods for the forming of the raw dough of the sesame seed dough and the forming of the large steamed bun. One is to press the dough with a noodle press after the reconciled dough is fermented, and then manually press it into shape with a prepared pressing mold. It is troublesome to make and the efficiency is low; the other is to manually roll the dough into shape after kneading, which is inefficient. The production staff repeats the same action for a long time during the rolling process, which is labor-intensive. The above two forms belong to Small workshop production is not conducive to the realization of automation and large-scale production. Contents of the invention [0003] The technical problem to be solved by the present ...

AI Technical Summary

Problems solved by technology

[0002] At present, in the pasta industry, there are mainly two methods for the forming of the raw dough of the sesame seed dough and the forming of the large steamed bun. One is to press the dough with a noodle press after the reconciled dough is fermented, and then manually press it into shape with a prepared pressing mold. It is troublesome to make and t

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