Steamed bread processing equipment

Abstract

The invention relates to steamed bread processing equipment which comprises a rack as well as a dough output mechanism and a delivery mechanism that are arranged on the rack, wherein the dough output mechanism is used for outputting dough columns; the delivery mechanism is used for delivering the dough columns. The steamed bread processing equipment also comprises a dough column rounding mechanism, wherein the dough column rounding mechanism is located at a dough output end of the dough output mechanism and is used for rounding the dough columns; the dough column rounding mechanism comprises a panel capable of moving up and down and doing back-and-forth reciprocating movement; the dough columns are located between the panel and the delivery mechanism. Compared with the prior art, the defects of the existing steamed bread processing equipment are overcome, and the steamed bread processing equipment provided by the invention has wide economic and social values.

Description

technical field [0001] The invention relates to the technical field of food processing equipment, in particular to the technical field of steamed bun processing equipment, and specifically refers to a steamed bun processing equipment. Background technique [0002] Mantou, with wheat flour as the main raw material, is one of the main daily staple foods in China. According to the different shapes, it is mainly divided into two main categories: round steamed buns and square steamed buns. In the past, the processing of steamed buns was mainly done by hand. With the development of social economy, the way of making steamed buns by hand can no longer meet the needs of social production, so many steamed buns processing machinery and equipment have appeared. [0003] The pan-type steamed bun machine and the double-roll steamed bun machine are two main types of equipment currently used to process round steamed buns. The advantage of the disc-type steamed bun machine is that it has a...

AI Technical Summary

Problems solved by technology

However, there are many defects in the use of the double-roller steamed bun machine: ①The size of the raw steamed buns made is different, the main reason is that the size of the green dough is the dough that is extruded from the twisted cage and entered between the two paired rollers of the steamed bun forming device. It depends on the size, and the amount of flour extruded by the twisting cage is a variable, not a fixed value; ② During the rotation process of the two counter-rollers of the steamed bun forming device, due to the existence of the rotating force, the top of the steamed bun forms a turning scar, which affects the quality of the steamed bun; ③ The steamed bun The size of the steamed bun cannot be adjusted in a wide range. The size of the steamed bun is determined by the groove width and groove depth of the spiral propelling surface of the forming roller. The only way to change the size of the steamed bun is to change the pair of rollers, and it takes a lot of time and effort to replace the pair of rollers. energy, reduce productivity

The forming process of its steamed buns is mainly through dough sheeting-rolling-flattening-cutting. However, the square steamed buns processed in this way have unsatisfactory toughness, the steamed buns are not chewy, and the taste is far from that of handmade square steamed buns.

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