A method of forming a stuffed food product

Abstract

The application discloses a forming method of stuffed food, and belongs to the technical field of food processing. The forming method of the stuffed food is characterized in that: a dough skin is placed on a water platform or in a concave die, stuffing is filled in the center of the dough skin, the dough skin around the stuffing is erected, and a clamping device is used to clamp the edge part of the dough skin; the dough skin and the stuffing are lifted and put into a sealing device; a sealing cutter is closed to complete the sealing of the dough skin. The application has the advantages that: the effect of thin dough skin and large stuffing of the stuffed food is achieved; and the technical scheme of the application can realize automatic mechanical production of the stuffed food.

Description

TECHNICAL FIELD

[0001] The present application relates to the field of food processing technology, in particular to a forming method of stuffed food. BACKGROUND

[0002] Stuffed food is a traditional Chinese delicacy with a long history. With the progress and iteration of technology, mechanical automation has penetrated into the food processing industry, and the mechanical automation processing of stuffed food is gradually replacing hand-made stuffed food. Common stuffed food includes steamed buns and pies. However, the machine-processed stuffed food is inferior to hand-made stuffed food in terms of appearance, thin skin and filling fullness, which is a technical difficulty that needs to be considered and solved by technical researchers.

[0003] Currently, there are two types of stuffed food production equipment: one is that the dough is put into a hopper and extruded downward by two augers, the dough is extruded in a cylindrical shape through a mold, while the stuffing is sent into the cylinder and falls into a sealing device to be cut and formed; the other is that the dough is rolled out into a large sheet of dough by a roller, and then the dough is rolled up into a cylindrical shape, while the stuffing is sent into the cylinder and falls into a sealing device to be cut and formed. The defects of the two types of equipment are: the auger extrusion of the first type of equipment easily damages the gluten, and the dough easily heats up; the stuffing is continuously fed by a screw in both types of equipment, which easily heats up and changes the taste; at the same time, the equipment has requirements for the type of stuffing and is limited in the diversification of stuffing; the products produced by the two existing equipment cannot achieve the effect of thin skin and large filling.

[0004] Currently, there are two types of semi-manual production methods: one is that the dough is shaped into a cup-shaped dough wrapper, the stuffing is put in, and then the sealing device is used to seal; the other is that the dough wrapper is laid flat, the stuffing is put in, the claws are used to stand up the dough wrapper around the stuffing, and the edges of the dough wrapper are brought together, and the sealing device is used to seal at the top of the claws; the defects of the two methods are: the first method is suitable for hard dough with a water content of less than 40%; the finished dough wrapper produced by the two methods is thick and cannot achieve the effect of thin skin and large filling. SUMMARY

[0005] The purpose of the present application is to provide a forming method of stuffed food, which makes the stuffing of machine-processed stuffed food full and achieves the effect of thin skin and large filling.

[0006] In order to achieve the above purpose, the present application adopts the following technical solutions:

[0007] A forming method of stuffed food, the dough is placed on a water flat surface or a concave mould, the stuffing is dropped and filled in the center of the dough, the dough around the stuffing is erected, including the following steps: after the dough is erected, the edge of the dough is clamped by a clamping device; the dough and the stuffing are lifted and put into a sealing device; the sealing cutter is closed to complete the sealing of the dough; the bottom of the dough is suspended or supported by a support; the state of the dough after the dough around the stuffing is erected has three kinds, the first kind: the edge of the dough is closed together, the second kind: an object is placed in the center of the dough, and the edge of the dough is closed around the object, and the third kind: the edge of the dough is not closed together.

[0008] Preferably, the clamping device clamps the edge of the dough in such a way that the edge of the dough is closed together.

[0009] Preferably, the clamping device clamps the edge of the dough in such a way that an object is placed in the center of the dough, and the edge of the dough is closed around the object.

[0010] Preferably, the clamping device clamps the edge of the dough in such a way that the edge of the dough is not closed together.

[0011] Preferably, the edge of the dough is closed together, and a set of clamping claws clamps the edge of the dough.

[0012] Preferably, an object is placed in the center of the dough, and the edge of the dough is closed around the object, and a set of clamping claws clamps the edge of the dough.

[0013] Preferably, the edge of the dough is not closed together, and a set of clamps around the edge of the dough clamps the edge of the dough.

[0014] A forming method of stuffed food, the dough is placed on a water flat surface or a concave mould, the stuffing is dropped and filled in the center of the dough, the dough around the stuffing is erected, including the following steps: after the dough is erected, the edge of the dough is clamped by a clamping device; the dough and the stuffing are lifted and put into a sealing device; the sealing cutter is closed to complete the sealing of the dough; the bottom of the dough is suspended or supported by a support; the state of the dough after the dough around the stuffing is erected has three kinds, the first kind: the edge of the dough is closed together, the second kind: an object is placed in the center of the dough, and the edge of the dough is closed around the object, and the third kind: the edge of the dough is not closed together.

[0015] The beneficial effects of the present application are: using rolled dough, the thickness of the dough is easy to control; the clamping device lifts the dough and the stuffing, and the dough is stretched in the vertical direction, the dough becomes thinner, so that the upper dough of the finished product after sealing is thin, and the effect of thin dough and large stuffing is achieved; it is suitable for dough of various humidity, and is also suitable for dough with high humidity and water content greater than 50%; the technical scheme of the present application can realize automatic mechanical production of wrapping. BRIEF DESCRIPTION OF DRAWINGS

[0016] Figure 1 A schematic view of the first set of clamps putting the dough and the stuffing;

[0017] Figure 2 A schematic view of the first set of clamps folding to make the dough around the stuffing stand up, and the edges of the dough come together;

[0018] Figure 3 A schematic view of the third set of clamps being opened, with a column in the center;

[0019] Figure 4 A schematic view of the second set of clamps clamping the edges of the dough;

[0020] Figure 5 A schematic view of the third set of clamps clamping the edges of the dough, with a column in the center;

[0021] Figure 6 A schematic view of the clamp clamping the edges of the dough to stand up;

[0022] Figure number explanation: 1, support; 2, clamp; 3, dough; 4, stuffing; 11, first set of clamp box body; 12, first set of clamps; 13, dough; 14, stuffing; 21, second set of clamp box body; 22, second set of clamps; 31, third set of clamp box body; 32, third set of clamps; 35, column. DETAILED DESCRIPTION

[0023] The described embodiments are only a part of the embodiments of the present application, not all the embodiments. In the following embodiments, the clamping and lifting process is a manual operation.

[0024] Embodiment 1:

[0025] The dough 13 has a diameter of 9.5 cm, a thickness of 2 mm, and a weight of 29 g, and the water content of the dough is 50%. The dough 13 is placed on the water platform, the stuffing 14 is filled in the center of the dough, and the weight of the stuffing is 23 g. The dough 13 and the stuffing 14 are moved into the clamps. The first set of clamps 12 is used to make the dough 13 around the stuffing 14 stand up, and the edges of the dough 13 come together. The second set of clamps 22 clamps the edge part of the dough 13. The first set of clamps 12 is loosened. The second set of clamps 22 lifts the dough 13 and the stuffing 14. The sealing device is put in. The sealing tool is folded to complete the sealing. The weight of the finished product is 43 g.

[0026] The sealing device is a set of cutters, which can gather the cutters to the center, seal the dough, cut off the excess dough on the top, and press the wrinkles on the top of the finished product.

[0027] The sealing position is below the clamping device and above the stuffing. The appropriate sealing position can make the dough on the top of the finished product thin enough.

[0028] The first set of clamps 12 is suitable for dough with a diameter of about 9.5 cm.

[0029] Example 2:

[0030] The dough has a diameter of 14 cm, a thickness of 2.5 mm, and a weight of 50 g. The water content of the dough is 55%. The dough is placed in the concave mold, and the stuffing is filled in the center of the dough. The weight of the stuffing is 50 g. The dough and the stuffing are moved into the clamps. The clamps are used to make the dough around the stuffing stand up, and the edges of the dough are gathered together. The second set of clamps 22 is used to hold the edge part of the dough. The lower clamps are loosened. The second set of clamps 22 is used to lift the dough and the stuffing. The sealing device is placed. The sealing is completed. The weight of the finished product is 88 g.

[0031] The dough is placed in the concave mold, which can increase the filling amount of the stuffing.

[0032] Example 3:

[0033] The dough has a diameter of 11 cm, a thickness of 0.7 mm, and a weight of 14 g. The water content of the dough is 40%. The dough is placed on the water platform. The stuffing is filled in the center of the dough. The weight of the stuffing is 25 g. The dough and the stuffing are moved into the clamps. The clamps are used to make the dough around the stuffing stand up, and the edges of the dough are gathered together. The second set of clamps 22 is used to hold the edge part of the dough. The lower clamps are loosened. The second set of clamps 22 is used to lift the dough and the stuffing. The sealing device is placed. The sealing is completed. The weight of the finished product is 35 g.

[0034] Example 4:

[0035] The dough has a diameter of 14 cm, a thickness of 0.9 mm, and a weight of 38 g. The water content of the dough is 55%. The dough is placed in the concave mold, and the stuffing is filled in the center of the dough. The weight of the stuffing is 50 g. The dough and the stuffing are moved into the clamps. The clamps are used to make the dough around the stuffing stand up, and the edges of the dough are gathered together. The second set of clamps 22 is used to hold the edge part of the dough. The lower clamps are loosened.

[0036] The second set of clamps 22 is used to lift the dough and the stuffing. The support is used to support the bottom of the dough. The sealing device is placed. The sealing cutters are closed to complete the sealing. The weight of the finished product is 81 g.

[0037] In the case of thin dough, high humidity, and heavy stuffing, the support is used to support the bottom of the dough to prevent the dough from being torn after being lifted.

[0038] Example 5:

[0039] Diameter of the wrapper 13 is 9.5 cm, thickness is 2 mm, weight is 29 g, the water content of the wrapper is 50%, the wrapper 13 is placed on the water platform, the stuffing 14 is filled in the center of the wrapper, the weight of the stuffing 14 is 23 g; the first set of clamps 12 is used to make the wrapper 13 around the stuffing 14 stand up, the edge of the wrapper 13 is gathered around the column 35; the third set of clamps 32 is used to hold the edge of the wrapper 13; the first set of clamps 12 is loosened; the third set of clamps 32 is used to lift the wrapper 13 and the stuffing 14; the sealing device is put in; the sealing is completed; the weight of the finished product is 43 g.

[0040] The bottom surface of the column is higher than the position where the knives are gathered.

[0041] Example 6:

[0042] Diameter of the wrapper is 14 cm, thickness is 2.5 mm, weight is 50 g, the water content of the wrapper is 55%, the wrapper is placed in the concave mold, the stuffing is filled in the center of the wrapper, the weight of the stuffing is 50 g; the wrapper and the stuffing are moved in the clamps; the clamps are used to make the wrapper around the stuffing stand up, the edge of the wrapper is gathered around the column 35; the third set of clamps 32 is used to hold the edge of the wrapper; the lower clamps are loosened; the third set of clamps 32 is used to lift the wrapper and the stuffing; the sealing device is put in; the sealing is completed; the weight of the finished product is 88 g.

[0043] The bottom surface of the column is higher than the position where the knives are gathered.

[0044] Example 7:

[0045] Diameter of the wrapper 3 is 9.5 cm, thickness is 2 mm, weight is 29 g, the water content of the wrapper 3 is 50%, the wrapper 3 is placed on the water platform, the stuffing 4 is filled in the center of the wrapper, the weight of the stuffing 4 is 23 g; six clamps 2 are used, the clamps 2 are evenly distributed around the edge of the wrapper, the clamps 2 hold the edge of the wrapper; the clamps 2 are lifted and hung on the support 1; the support 1 is lifted to lift the wrapper 3 and the stuffing 4; the sealing device is put in; the sealing is completed; the weight of the finished product is 43 g.

[0046] The width of the clamp is 3.5 mm, the clamping force of the clamp on the wrapper is 22 g.

[0047] Example 8:

[0048] The diameter of the wrapper 13 is 9.5 cm, the thickness is 2 mm, the weight is 29 g, the water content of the wrapper is 50%, the wrapper 13 is placed on a water platform, the stuffing 14 is filled in the center of the wrapper, the weight of the stuffing 14 is 23 g; the first set of clamping claws 12 is used to make the wrapper 13 around the stuffing 14 stand up, and the edges of the wrapper 13 are gathered together; two 10 cm long needles are used to respectively pierce the edge part of the wrapper 13 in the horizontal direction; the first set of clamping claws 12 is loosened; the long needles are lifted to hang up the wrapper 13 and the stuffing 14; the sealing device is placed; the sealing cutter is closed to complete the sealing; and the weight of the finished product is 43 g.

[0049] Example 9

[0050] The diameter of the wrapper is 14 cm, the thickness is 2.5 mm, the weight is 50 g, the water content of the wrapper is 55%, the wrapper is placed in a concave mold, the stuffing is filled in the center of the wrapper, and the weight of the stuffing is 50 g; the wrapper and the stuffing are moved in the clamping claws; the clamping claws are used to make the wrapper around the stuffing stand up, and the edges of the wrapper are gathered together; two 10 cm long needles are used to respectively pierce the edge part of the wrapper in the horizontal direction; the lower clamping claws are loosened; the long needles are lifted to hang up the wrapper and the stuffing; the support is used to support the bottom of the wrapper; the sealing device is placed; the sealing cutter is closed to complete the sealing; and the weight of the finished product is 88 g.

[0051] In the case of thin wrapper, high humidity and heavy stuffing, the support is used to support the bottom of the wrapper after the wrapper is lifted to prevent the wrapper from being torn.

[0052] The above is only a preferred specific embodiment of the present application, but the protection scope of the present application is not limited thereto, any skilled person in the art can make equivalent replacement or change according to the technical scheme and the inventive concept of the present application within the technical range disclosed by the present application, which should be covered in the protection scope of the present application.

Claims

1. A method for forming a filled food product, wherein a dough is placed on a horizontal surface or in a concave mold, and filling is poured down and placed in the center of the dough, with the dough standing upright around the filling, characterized in that: Includes the following steps: After the dough is upright, use a clamping device to hold the edges of the dough; lift the dough and filling and place them into the sealing device; close the sealing knife to complete the sealing of the dough; the bottom of the dough is suspended in the air or supported by a support; during the step of standing the dough around the filling, there are three states in which the dough is upright: first, the edges of the dough are gathered together; second, an object is placed in the center of the dough and the edges of the dough are gathered around the object; third, the edges of the dough are not gathered together.

2. The method according to claim 1, characterized in that: When the dough is upright in the second state, use a clamping device to hold the edge of the dough; the bottom of the object is higher than the position where the cutter is closed.

3. The method according to claim 1, characterized in that: When the dough is upright in the first state, use a set of claws to hold the edge of the dough.

4. The method according to claim 2, characterized in that: When the dough stands upright in the second state, use a set of claws to hold the edges of the dough.

5. The method according to claim 1, characterized in that: When the dough stands upright in the third state, use a set of clips that surround the edge of the dough to hold the edge of the dough in place.

6. A method for forming a filled food product, wherein a dough is placed on a horizontal surface or in a concave mold, and filling is poured down and placed in the center of the dough, with the dough standing upright around the filling, characterized in that: Includes the following steps: After the dough is upright, use a needle to pierce the dough horizontally at the edge; lift the dough and filling, and place them into the sealing device; close the sealing knife to complete the sealing of the dough; the bottom of the dough is suspended or supported by a support; during the step of standing the dough around the filling, there are three states in which the dough is upright: first, the edges of the dough are gathered together; second, an object is placed in the center of the dough, and the edges of the dough are gathered around the object; third, the edges of the dough are not gathered together.

Images