Wrapper positioning device of steamed-stuffed bun making machine

Abstract

The invention discloses a wrapper positioning device of a steamed-stuffed bun making machine. The wrapper positioning device comprises wrapper cutter blocks, wherein a wrapper cutter block fixing plate is arranged on a cutter disc bracket and is connected with the wrapper cutter blocks swinging relative to the wrapper cutter block fixing plate; cutter disc limiters are arranged on the wrapper cutter block fixing plate; the wrapper cutter block and the cutter disc limiters are alternatively distributed; upward wrapper positioning and limiting shafts are arranged at the middle parts of the wrapper cutter blocks; a wrapper-adjusting rotary disc is of a ring-shaped plate structure, is arranged above the wrapper cutter blocks and is provided with rotary chutes, wrapper positioning and limitingchutes and a power chaining plate; the wrapper positioning and limiting shafts are arranged in the wrapper positioning and limiting chutes in a penetrating manner; the cutter disc limiters are arranged in the rotary chutes in a penetrating manner; and the power chaining plate is connected with the wrapper-adjusting rotary disc and a wrapper-positioning power device. The wrapper positioning devicedisclosed by the invention has the advantages that falling steamed-stuffed bun wrappers and stuffing are pushed to a steamed-stuffed bun falling channel, so that the steamed-stuffed bun wrappers are prevented from falling in a biased manner; and under the action of the wrapper cutter blocks, the peripheries of the steamed-stuffed bun wrappers are pushed and extruded towards the middle parts so asto form drum-shaped structures with folds.

Description

technical field [0001] The invention belongs to the technical field of food machinery, in particular to a dough positioning device of a bionic steamed stuffed bun machine capable of imitating manual steamed stuffed 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 ...

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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