Automatic forming method of screw wontons

Abstract

The invention provides an automatic forming method of screw wontons, which comprises the following steps: pressing wonton wrappers downwards into a stuffing injection groove, and enabling the wonton wrappers to be of a U-shaped structure with an upward opening under the limiting action of the left side wall and the right side wall of the stuffing injection groove; filling the central area of the U-shaped structure of the wonton wrapper with stuffing, and forming stuffing balls in the central area; the wonton wrappers are subjected to angle folding operation and gathering operation on the left side, the right side, the front side and the rear side of the stuffing injection groove through the two push plates and the two kneading claws respectively, so that forming of semi-formed wonton bellies and forming of formed wonton bellies are achieved in sequence, finally, forming of screw wontons is achieved, and meanwhile the limiting effect of the stuffing injection groove and the pressing rod is utilized; the wonton belly of the screw wonton has more wrinkles, and the appearance of the screw wonton is optimized.

Description

Technical Field

[0001] The invention relates to the technical field of automatic wonton forming, and in particular to an automatic forming method for screw wontons. Background Art

[0002] There are many types of wontons. Common wonton styles include Yuanbao wontons, goldfish wontons and lucky bag wontons. Figure 1 As shown, the screw wonton style, the wonton wrapper of the screw wonton is rectangular or round, after the wonton stuffing is put into the wonton wrapper, the two corners on one diagonal of the wonton wrapper are folded in half and turned over on the wonton belly, and then the two corners on the other diagonal are gathered together, and when gathered together, the wonton wrapper at the wonton belly has several wrinkles, thus completing the formation of the screw wonton. At present, most of the automated forming methods are for Yuanbao Hun Dun, Goldfish Wonton and Fortune Bag Wonton, and there is no method suitable for the automated forming of screw wonton. Summary of the invention

[0003] In view of the needs in the prior art, the present invention provides an automatic forming method for screw wontons, which aims to be used for forming screw wontons.

[0004] An automatic forming method for screw wontons comprises the following steps: Step 1: Lay wonton wrapper flat on work surface; Step 2: Press the wonton wrapper downward into the filling slot, and make the wonton wrapper present a U-shaped structure with the opening upward under the limiting effect of the side walls on the left and right sides of the filling slot; Step 3: Filling the center area of ​​the U-shaped wonton wrapper and forming a stuffing ball in the center area; Step 4: Use two push plates to penetrate into the filling slot from both sides of the filling slot through the left and right side walls in the middle of the filling slot, and stack the two push plates in the filling slot up and down, leaving a space between the two push plates for accommodating two layers of dough, so that the dough on the upper sides of the filling balls is overlapped and folded in the space between the two push plates; Step 5: The push plate is withdrawn from the filling slot, and the overlapped and folded dough skin forms a folded portion; the wonton skin below the folded portion half wraps the filling ball to form a semi-formed wonton belly; Step 6: Use two kneading claws to extend into the filling groove from top to bottom and press the wonton skins on the front and back sides of the semi-formed wonton belly respectively, and squeeze and knead the wonton skins on the front and back sides of the semi-formed wonton belly up and down to form a kneaded shaped wonton belly; Step 7: Move the two kneading claws closer to each other along the long direction of the filling slot and move the wonton wrapper under the kneading claws synchronously; Step 8: The formed wonton belly is squeezed by the two kneading claws, and the dough skin at the formed wonton belly is caused to have a number of wrinkles under the limiting effect of the side walls on the left and right sides of the filling injection groove; Step 9: Complete the shaping of the screw wontons.

[0005] Furthermore, the U-shaped structure is that the left and right side skins of the wonton skin are in a vertical state, and the bottoms of the two side skins are transitionally connected through the horizontal state of the dough skin.

[0006] Furthermore, the heights of the ends of both ends of the limiting plate are lower than the height of the middle part, and the middle part of the top surface of the limiting plate is connected with the ends of the top surface through an inclined transition.

[0007] Further, the push plate on the lower side of the two push plates approaches the end of its stroke first, and the push plate on the upper side approaches the end of its stroke later, so that the push plate on the lower side bends and positions the root of the folding part first, and then the push plate on the upper side folds and shapes the folding part.

[0008] Further, the travel end points of the two push plates are close to the side walls of the corresponding sides of the filling groove.

[0009] Furthermore, the height of the accommodating gap is 3mm to 10mm.

[0010] Furthermore, in the process that the two kneading claws squeeze the formed wonton belly, the top of the formed wonton belly is pressed or limited, thereby limiting the height of the bulge of the formed wonton belly.

[0011] Further, a pressure rod is arranged between two kneading claws that cooperate with each other, one end of the pressure rod is fixedly connected to one of the kneading claws, and the other end of the pressure rod is penetrated and arranged on the other kneading claw and slidably cooperates with it. The pressure rod is close to the lower part of the kneading claw and is used to press or limit the top of the formed wonton belly.

[0012] Furthermore, the bottom of the pressing rod for contacting with the formed wonton belly is a flat surface or a curved surface.

[0013] Further, after the two kneading claws complete the squeezing action on the formed wonton belly, the forming of the screw wonton is completed, and the screw wonton has a clamping effect, and then the distance between the two kneading claws is kept unchanged and the screw wonton is taken out of the filling groove and transferred to the next station.

[0014] The beneficial effects of the present invention are as follows: the wonton wrappers are folded and gathered at the left and right sides, front and back of the filling slot by two push plates and two kneading claws, respectively, so as to successively realize the forming of a semi-formed wonton belly and a formed wonton belly, and finally realize the forming of a screw wonton; at the same time, the limiting effect of the filling slot and the pressure rod is utilized, so that the wonton belly of the screw wonton has more wrinkles, thereby optimizing the appearance of the screw wonton. BRIEF DESCRIPTION OF THE DRAWINGS

[0015] Figure 1 is a flow chart of the present invention; Figure 2 It is a schematic diagram of the structure of the molded cup in the present invention; Figure 3 A diagram showing the positional relationship between the forming cup, the skin receiving plate and the wonton skin in the present invention; Figure 4 It is a schematic diagram of the effect of injecting stuffing into wonton wrapper and forming stuffing dough in the present invention; Figure 5 It is a schematic diagram of a state in which a folding portion is formed in the present invention; Figure 6 It is a structural schematic diagram of two push plates operating the folding part in the present invention; Figure 7 It is a schematic diagram of the state of forming wonton belly in the present invention; Figure 8 It is a schematic diagram of the state of forming screw wontons in the present invention; Fig. 9 This is a diagram showing the coordination relationship between the screw wonton and two kneading claws in the present invention; Fig.10 This is a forming effect diagram of the right side of the screw wonton in the present invention; Fig.11 It is the forming effect diagram of the left side of the screw wonton in the present invention. DETAILED DESCRIPTION

[0016] The present invention is described in detail below in conjunction with the accompanying drawings. The embodiments of the present invention are described in detail below, and examples of the embodiments are shown in the accompanying drawings, wherein the same or similar reference numerals throughout represent the same or similar elements or elements with the same or similar functions. The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain the present invention, and cannot be interpreted as limiting the present invention. The directional terms such as left, middle, right, top, and bottom in the embodiments of the present invention are only relative concepts or are based on the normal use state of the product, and should not be considered as restrictive.

[0017] An automatic forming method for screw wontons, such as Figure 1 As shown, the following steps are included: Step 1: Combine Figure 3 As shown, at the wrapper placing station, the wonton wrapper 22 is placed flat on the workbench and made to fit with the workbench; wherein the workbench can be the top surface of the wrapper receiving plate 3, a clearance hole 31 is provided on the wrapper receiving plate 3, a forming cup 1 is provided at the clearance hole 31, the forming cup 1 is lifted relative to the wrapper receiving plate 3 and arranged in the clearance hole 31, the upper part of the forming cup 1 is the forming part, the forming part is located below the top surface of the wrapper receiving plate 3, and after the wonton wrapper 22 is placed on the wrapper receiving plate 3, the forming part can pass through the clearance hole 31 and be located above the wrapper receiving plate 3; Step 2: Combine Figure 4 As shown, at the filling station, the wonton wrapper 22 is pressed downward into the filling slot 12, and the wonton wrapper 22 is formed into a U-shaped structure with the opening upward under the limiting effect of the left and right side walls of the filling slot 12; the U-shaped structure is that the left and right side skins of the wonton wrapper 22 are in a vertical state, and the bottoms of the two side skins are connected by a horizontal state dough skin transition; The filling slot 12 can be located in the forming portion, combined with Figure 2 As shown, the forming part includes a base plate 11 and two limiting plates 13 arranged in parallel on the base plate 11. The two limiting plates 13 are both arranged vertically, and a strip-shaped filling groove 12 is formed between the base plate 11 and the limiting plates 13. The middle part of the filling groove 12 is a filling area. A clearance opening 14 is opened in the middle part of the upper edge of the two limiting plates 13. The clearance opening 14 can be a through hole or a notch. The clearance opening 14 corresponds to the filling area. The clearance openings 14 on the two limiting plates 13 are preferably in correspondence with each other, so as to facilitate folding the corners of the wonton wrapper 22. Step 3: Filling is performed in the center area of ​​the U-shaped structure of the wonton wrapper, and a filling ball 21 is formed in the center area; wherein the heights of the ends of the limiting plate 13 at both ends are lower than the height of the middle part thereof, and the middle part of the top surface of the limiting plate 13 is connected to the ends of the top surface thereof through an inclined transition, so that during the filling process, the wonton wrapper 22 is conveniently placed in the filling slot 12 to present a U-shaped structure and to limit the wonton wrapper 22, and it also helps to reduce the overall weight of the formed cup; Step 4: Combine Figure 5 and Figure 6 As shown, at the folding station, two push plates 4 are used to penetrate into the filling groove 12 from both sides of the filling groove 12 through the left and right side walls of the middle part of the filling groove 12, and the two push plates 4 located in the filling groove 12 are stacked up and down, and an accommodating gap for accommodating two layers of dough is left between the two push plates 4. The height of the accommodating gap is 3mm~10mm. At the same time, the thickness of the two push plates 4 is preferably within 1.5mm~5mm, so as to adapt to wonton wrappers of different thicknesses, so that the dough on both sides of the stuffing ball 21 is overlapped and folded in the accommodating gap between the two push plates 4; The push plate 4 on the lower side of the two push plates 4 approaches the end of its stroke first, and the push plate 4 on the upper side approaches the end of its stroke later, so that the push plate 4 on the lower side first bends and positions the root of the folding portion 23, and then the push plate on the upper side folds and shapes the folding portion 23; wherein, in order to realize the above-mentioned action of the push plate 4, and at the beginning of the movement, the push plate 4 on the lower side can be closer to the center line of the filling slot 12 than the other push plate 4, after the two push plates 4 start to move synchronously, the push plate 4 on the lower side first pushes the wonton wrapper 22 to move and first approaches the end of its stroke, that is, first approaches the root of the folding portion 23, and then the other push plate 4 approaches the end of its stroke; Step 5: The push plate 4 is withdrawn from the filling slot 12, and the overlapped and folded dough skin forms a folding portion 23; the wonton skin below the folding portion 23 half-wraps the filling ball 21 to form a semi-formed wonton belly 201; under the action of gravity, the folding portion 23 naturally droops onto the semi-formed wonton belly 201; the width of the folding portion 23 is preferably less than or equal to the width of the filling slot 12, so that the folding portion 23 can be completely placed in the filling slot 12 when it is in a horizontal state, which requires that the travel end points of the two push plates 4 are close to the side walls of the corresponding sides of the filling slot 12, and the end of the push plate 4 and the side walls of the filling slot 12 are prevented from clamping the wonton skin 22; Step 6: Combine Figure 7 As shown, at the gathering station, two kneading claws 51 are extended from top to bottom into the filling groove 12 and pressed on the wonton skins 22 on the front and rear sides of the semi-formed wonton belly 201 respectively, and the wonton skins 22 on the front and rear sides of the semi-formed wonton belly 201 are squeezed and kneaded up and down to form a kneaded formed wonton belly 202. At this time, the kneading claws 51 are preferably close to the formed wonton belly 202 or in contact with the formed wonton belly 202; Step 7: The two kneading claws 51 are moved closer to each other along the long direction of the filling slot 12 and the wonton wrapper 22 under the kneading claws 51 moves synchronously therewith; Step 8: Combine Figure 8 and Fig. 9 As shown, the formed wonton belly 202 is squeezed by the two kneading claws 51, and the dough skin at the formed wonton belly 202 is caused to have a number of wrinkles under the limiting effect of the left and right side walls of the filling injection groove 12; In order to facilitate the formation of wrinkles on the formed wonton belly 202, the top of the formed wonton belly 202 is pressed or limited during the process of the two kneading claws 51 squeezing the formed wonton belly 202, thereby limiting the height of the raised wonton belly 202, and thus facilitating the formation of more wrinkles on the formed wonton belly in the horizontal direction; specifically, a pressing rod 52 can be arranged between the two kneading claws 51 that cooperate with each other, one end of the pressing rod 52 is fixedly connected to one of the kneading claws 51, and the other end of the pressing rod 52 is penetrated and arranged on the other kneading claw 51 and slidably cooperates with it, the pressing rod 52 is close to the lower part of the kneading claw 51 and is used to press or limit the top of the formed wonton belly 202; the bottom of the pressing rod 52 that is used to contact the formed wonton belly 202 is a flat surface or an arc surface; Step 9: Complete the forming of screw wonton 203. The actual shape of screw wonton 203 is as follows: Fig.10 and Fig.11As shown; in addition, the skin receiving plate 3 can be set on one side of the turntable (not shown in the figure), and the skin receiving plate 3 can be moved between each station by rotating the turntable, and the forming cup 1 and the skin receiving plate 3 are synchronously moved and set; in addition, in order to facilitate the removal of the formed screw wonton 203 from the filling groove 12, the two kneading claws 51 complete the squeezing action on the formed wonton belly 202, that is, the forming of the screw wonton 203 is completed, and the screw wonton 203 has a clamping effect, and then the distance between the two kneading claws 51 is kept unchanged and the screw wonton 203 is taken out of the filling groove 12 and transferred to the next packaging station.

[0018] The above shows and describes the basic principles, main features and advantages of the present invention. It should be understood by those skilled in the art that the present invention is not limited to the above embodiments. The above embodiments and descriptions are only for explaining the principles of the present invention. Without departing from the spirit and scope of the present invention, the present invention may have various changes and improvements, which fall within the scope of the present invention. The scope of protection of the present invention is defined by the attached claims and their equivalents.

Claims

1. An automated forming method for screw wontons, characterized in that: The following steps are involved: Step 1: Lay wonton wrapper flat on work surface; Step 2: Press the wonton wrapper downward into the filling slot, and make the wonton wrapper present a U-shaped structure with the opening upward under the limiting effect of the side walls on the left and right sides of the filling slot; Step 3: Filling the center area of ​​the U-shaped wonton wrapper and forming a stuffing ball in the center area; Step 4: Use two push plates to penetrate into the filling slot from both sides of the filling slot through the left and right side walls in the middle of the filling slot, and stack the two push plates in the filling slot up and down, leaving a space between the two push plates for accommodating two layers of dough, so that the dough on the upper sides of the filling balls is overlapped and folded in the space between the two push plates; Step 5: The push plate is withdrawn from the filling slot, and the overlapped and folded dough skin forms a folded portion; the wonton skin below the folded portion half wraps the filling ball to form a semi-formed wonton belly; Step 6: Use two kneading claws to extend into the filling groove from top to bottom and press the wonton skins on the front and back sides of the semi-formed wonton belly respectively, and squeeze and knead the wonton skins on the front and back sides of the semi-formed wonton belly up and down to form a kneaded shaped wonton belly; Step 7: Move the two kneading claws closer to each other along the long direction of the filling slot and move the wonton wrapper under the kneading claws synchronously; Step 8: The formed wonton belly is squeezed by the two kneading claws, and the dough skin at the formed wonton belly is caused to have a number of wrinkles under the limiting effect of the side walls on the left and right sides of the filling injection groove; Step 9: Complete the shaping of the screw wontons.

2. The automatic forming method of screw wonton according to claim 1, characterized in that: The U-shaped structure is that the left and right side skins of the wonton skin are in a vertical state, and the bottoms of the two side skins are transitionally connected through the horizontal state of the dough skin.

3. The automatic forming method of screw wonton according to claim 1 or 2, characterized in that: The heights of the ends of both ends of the limiting plate are lower than the height of the middle part, and the middle part of the top surface of the limiting plate is connected with the ends of the top surface through an inclined transition.

4. The automatic forming method of screw wonton according to claim 1, characterized in that: The lower push plate of the two push plates approaches its stroke end point first, and the upper push plate approaches its stroke end point later, so that the lower push plate bends and positions the root of the folding part first, and then the upper push plate folds and shapes the folding part.

5. The automatic forming method of screw wonton according to claim 4, characterized in that: The travel ends of the two push plates are close to the side walls of the corresponding sides of the filling groove.

6. The automatic forming method of screw wonton according to claim 1, characterized in that: The height of the accommodation gap is 3mm ~ 10mm.

7. The automatic forming method of screw wonton according to claim 1, characterized in that: When the two kneading claws squeeze the formed wonton belly, the top of the formed wonton belly is pressed or limited, thereby limiting the height of the bulge of the formed wonton belly.

8. The automatic forming method of screw wonton according to claim 7, characterized in that: A pressure rod is arranged between two kneading claws that cooperate with each other, one end of the pressure rod is fixedly connected to one of the kneading claws, and the other end of the pressure rod is penetrated and arranged on the other kneading claw and slidably cooperates with it. The pressure rod is close to the lower part of the kneading claw and is used to press or limit the top of the formed wonton belly.

9. The automatic forming method of screw wonton according to claim 8, characterized in that: The bottom of the pressing rod for contacting with the formed wonton belly is a flat surface or a curved surface.

10. The automatic forming method of screw wonton according to claim 1, characterized in that: After the two kneading claws complete the squeezing action on the formed wonton belly, the forming of the screw wonton is completed, and the screw wonton has a clamping effect, and then the distance between the two kneading claws is kept unchanged and the screw wonton is taken out of the filling groove and transferred to the next station.

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