Stuffing feeding mechanism of steamed-stuffed bun making machine

Abstract

The invention discloses a stuffing feeding mechanism of a steamed-stuffed bun making machine. The stuffing feeding mechanism comprises a stuffing-pushing power device, a stuffing-pushing sliding block, a stuffing-supplying sliding groove, a stuffing-placing pressing cover, a positioning stuffing-placing drum, a stuffing-placing guiding drum, a stuffing-placing pushing shaft, a positioning channelshaft, a return spring and a stuffing-placing power device, wherein steamed-stuffed bun stuffing entering the stuffing-supplying sliding groove is pushed into the stuffing-placing guiding drum by thestuffing-pushing sliding lock, and is combined with steamed-stuffed bun wrappers under the pushing of the stuffing-placing pushing shaft. The stuffing feeding mechanism disclosed by the invention hasthe advantages that the steamed-stuffed bun wrappers are firstly pressed out of the groove by the stuffing-placing pressing cover, the steamed-stuffed bun stuffing enters the groove, is pushed by a pushing mode, and is pushed once for each steamed-stuffed bun wrapper, so that the discontinuous supplying of the steamed-stuffed bun stuffing is realized, the waste of scattered steamed-stuffed bun stuffing is avoided, simultaneously the whole sanitation of the steamed-stuffed bun making machine is guaranteed, the stuffing supply is smoother and more uniform, and the forming effect of the steamed-stuffed buns with any stuffing can be excellent.

Description

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

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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