Stuffing supply adjustment device of steamed stuffed bun machine

Abstract

The invention provides a stuffing supply adjustment device of a steamed stuffed bun machine. The stuffing supply adjustment device comprises a movable baffle, a stuffing supply adjustment power device, a baffle rail and a stuffing discharging block, a connecting plate is connected to the baffle rail in a fastening mode, the stuffing supply adjustment power device drives the mobile baffle to move along the baffle rail, the movable baffle is provided with a stuffing discharging through hole corresponding to a discharging opening in the connecting plate, the stuffing discharging block is arranged between the movable baffle and the connecting plate, the discharging block is provided with a through hole of which the shape corresponds to that of the discharging opening, the through hole is communicated with the stuffing discharging through hole and the discharging opening, and the opening degree of the through hole is adjusted by adjusting the position of the movable baffle. The stuffing supply adjustment device is applicable to a simulation steamed stuffed bun machine, the adjustment of the stuffing discharging amount of steamed stuffed buns can be achieved, according to the size of the steamed stuffed buns, the delivery amount of the stuffing of the steamed stuffed buns can be actually adjusted according to the sizes of the steamed stuffed buns, and the defect that an existing steamed stuffed bun machine cannot adjust the stuffing amount of the steamed stuffed buns is overcome.

Description

technical field [0001] The invention belongs to the technical field of food machinery, and in particular relates to a stuffing regulating device of a bionic bun machine capable of imitating handmade buns. Background technique [0002] Steamed buns are one of the main foods in the Chinese food system. The stuffing is wrapped in the dough, and then steamed, and it can be eaten; the existing steamed bun machine is to mix certain ingredients such as meat, vegetables, seasonings, etc. After the filling is prepared, a dough tube is extruded from the outer layer of the filling, and the filling is delivered to the inside of the dough tube, and then cut into sections to form buns for steaming in the next process; the supply of noodles The stirred noodles enter the horizontal double-screw conveying mechanism through the hopper, and are sent to the vertical spiral conveying mechanism of the filling material supply mixing part. Under the extrusion of the screw conveying mechanism, it en...

AI Technical Summary

Problems solved by technology

[0002] Steamed buns are one of the main foods in the Chinese food system. The stuffing is wrapped in the dough, and then steamed, and it can be eaten; the existing steamed bun machine is to mix certain ingredients such as meat, vegetables, seasonings, etc. After the filling is prepared, a dough tube is extruded from the outer layer of the filling, and the filling is delivered to the inside of the dough tube, and then cut into sections to form buns for steaming in the next process; the supply of noodles The stirred noodles enter the horizontal double-screw conveying mechanism through the hopper, and are sent to the vertical spiral conveying mechanism of the filling material supply mixing part. Under the extrusion of the screw conveying mechanism, it enters the noodle cylinder forming port to form a noodle cylinder, and at the same time, the filling Through the screw conveying mechanism, the prepared filling is conveyed from the filling hopper to the dough cylinder and the filling mixing part, and then enters the dough cylinder to make buns. However, the filling of the existing steamed stuffed bun machine is conveyed through the spiral conveying mechanism. It is impossible to adjust the delivery amount of the stuffing, and the dough is extruded from the mixed noodles through the screw conveying mechanism into a dough cylinder. The extrusion cycle is long, which is easy to cause damage to the gluten inside the dough, resulting in uneven pores in the dough. The elasticity and toughness and water holding capacity are poor, which makes the taste of the buns not good

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