Stuffing stirring mechanism of steamed stuffed bun maker

Abstract

The invention discloses a stuffing stirring mechanism of a steamed stuffed bun maker. The stuffing stirring mechanism comprises a stuffing barrel, a stirring shaft and a stuffing stirring power transmission device, wherein the stuffing barrel adopts a cylindrical structure with an opening in the upper end; a stuffing discharge opening is formed in a bottom plate of the stuffing barrel; the upper part of the stirring shaft is movably connected with a machine frame; the upper end of the stirring shaft is connected with the stuffing stirring power transmission device; the stuffing stirring power transmission device provides power for the rotation of the stirring shaft; the lower part of the stirring shaft is inserted into the stuffing barrel; stirring rods and material scraping plates are arranged at the lower part of the stirring shaft; the material scraping plates and the stirring rods are alternatively and uniformly distributed on the outer circumference of the stirring shaft; the lower ends of the material scraping plates are in contact with the bottom plate of the stuffing barrel; the stuffing barrel is fixedly connected to a connecting plate; a material discharge opening corresponding to the stuffing discharge opening of the stuffing barrel is formed in the connecting plate. The stuffing stirring mechanism disclosed by the invention is used for storing and stirring the stuffing of steamed stuffed buns; in addition, the stuffing of the steamed stuffed buns can be pushed from the stuffing discharge opening to a stuffing feed mechanism of a bionic steamed stuffed bun maker through the material scraping plates.

Description

technical field [0001] The invention belongs to the technical field of food machinery, and in particular relates to a stuffing mixing mechanism 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 ent...

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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