Glutinous rice steaming equipment

Abstract

The invention relates to the technical field of steamed dumpling processing equipment, and discloses glutinous rice steaming equipment. The glutinous rice steaming equipment comprises a box body, wherein the box body is in the shape of a column of which two ends are opened. The glutinous rice steaming equipment also comprises a base plate, a rotating rod, a separation column, a pumping mechanism,a diversion mechanism and an air inlet mechanism, wherein the base plate is rotatably arranged in the box body; one end of the rotating rod is arranged at an axis position of the base plate in a penetrating manner, and supporting rods are fixedly arranged outside the rotating rod in the circumferential direction at an equal interval; the separation column is arranged on the outer side of the rotating rod in a sleeving manner, and the inner wall of the separation column is fixedly connected with one end of the supporting rod; the pumping mechanism is arranged on the separation column; the diversion mechanism is arranged between the box body and the separation column, and is used for performing diversion on steam; and the air inlet mechanism is arranged outside the diversion mechanism. Through the adoption of the glutinous rice steaming equipment disclosed by the invention, the contact degree of the steam and glutinous rice is improved, and the steaming effect of the glutinous rice is effectively improved.

Description

technical field [0001] The invention relates to the technical field of siu mai processing equipment, in particular to glutinous rice steaming equipment. Background technique [0002] Shaomai is also known as Shaomai, Xiaomi, Shaomai, Shaomei, Shaomei, and Guipengtou. It is called 焼売[1] in Japan. It describes the shape of fluffy and folded flowers at the top. Steamed snacks filled with stuffing. Shaped like a pomegranate, it is white and crystal clear, with many fillings and thin skins, and it is fragrant and delicious. It is fragrant and delicious, and has the advantages of Xiaolongbao and pot stickers. It is often used as a banquet delicacy among the people. [0003] Born and raised in China, it has a long history. It originated in Beijing in the late Ming and early Qing Dynasties, and then spread to Beijing and Tianjin as Shaomai, and then to Jiangsu, Zhejiang, Guangdong, and Guangxi, people called it Shaomai; difference. [0004] Among the ingredients for siu mai, gl...

AI Technical Summary

Problems solved by technology

[0004] Among the ingredients for siu mai, glutinous rice is one of the most common ingredients, and when glutinous rice is added to siu mai, it needs to be steamed, and the steaming effect will directly affect the taste and hardness of siu mai. Currently, the existing During the steaming process of glutinous rice in Shaomai, traditional steamers are generally used for steaming. The steaming method of traditional steamers is similar to cooking rice. The steam penetrates from the bottom of the glutinous rice pile into the inside of the glutinous rice pile to achieve steaming, but the circulation of steam lacks effective guidance, and the degree of contact with glutinous rice is low, which affects the steaming effect of glutinous rice

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