Equipment and method for producing astragalus membranaceus pastry stuffing

Abstract

The invention relates to the technical field of food processing, in particular to equipment and a method for producing astragalus membranaceus pastry stuffing. The invention discloses equipment for producing astragalus membranaceus pastry stuffing. The equipment comprises an oven, a sliding door and the like, the oven is connected with two sliding doors in a sliding manner; the two sliding doors are provided with clamping structures, and a heating piece is arranged in the oven. All the placing plates and the material containing discs are continuously driven to rotate through the rotating frame, water is continuously sprayed to wet the pastry stuffing when the next placing plate and the next material containing disc which do not spray water rotate to the uppermost position, water spraying work is stopped when all the pastry stuffing is wet, needed water can be provided for the surfaces of the pastry stuffing through water spraying of the lifting plate, and the local humidity is immediately improved; the moist skin is not easy to generate cracks or become too crisp and hard due to temperature shock, the phenomenon of slag falling during eating by consumers is reduced, and the sprayed water can help maintain the taste balance between the skin and the stuffing of the pastry stuffing, so that the formation of a distinct contrast between the too hard skin and the soft stuffing is avoided, and a more harmonious eating experience is provided.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to equipment and a production method for producing Huangqi fried dough sticks. Background Art

[0002] Huangqi Bao filling is a special food that combines traditional pastry making technology with the Chinese medicinal material Huangqi. This filling not only has a unique flavor, but also has the medicinal value of Huangqi. However, after the stuffing is wrapped and baked, the moisture in the skin evaporates rapidly during the high-temperature baking process, causing the skin to become dry and hardened. Consumers may feel that the skin is too hard or even has crumbs when taking it, reducing the pleasure of eating. In addition, the crispy skin is easy to fall off when eating, and the fragments may be scattered on the table, the ground or clothes, increasing the difficulty of cleaning. Summary of the invention

[0003] In order to overcome the shortcomings that the surface of Huangqi Bao filling becomes dry and hardened due to rapid evaporation of water after high-temperature baking, making it too hard, easy to fall off and crispy, which not only affects the eating experience but also increases the difficulty of cleaning, the present invention provides an apparatus and a production method for Huangqi Bao filling.

[0004] The technical implementation scheme of the present invention is: a device for producing Huangqi stuffed buns, comprising an oven and a sliding door; the oven is slidably connected to two sliding doors; the two sliding doors are provided with a snap-fit ​​structure, and a heating element is provided in the oven; it also includes a material holding component, a lifting plate, a connecting pipe, a dispersion sheet, an electric push rod and a partition component; the oven is connected to a material holding component for holding stuffed buns; the oven is provided with a connecting port one; the oven is fixedly connected to at least two electric push rods one; the telescopic parts of all the electric push rods one are commonly fixedly connected to the lifting plate; the lifting plate is located above the connecting port one, the lifting plate is provided with a cavity, the lifting plate is also provided with a plurality of connecting ports two, the connecting port two is connected to the cavity, the oven is fixedly connected to a connecting pipe, the cavity is connected to a connecting pipe, and the connecting pipe is provided with a liquid inlet; each connecting port two of the lifting plate is fixedly connected to a dispersion sheet; the oven is connected to a partition component for separating the lifting plate and the oven; the electric push rod one is connected to an external power supply.

[0005] More preferably, it also includes a heat-resistant cloth; the lifting plate is connected to the heat-resistant cloth, and the heat-resistant cloth is tightly attached to the outer side of the lower part of the lifting plate; the connecting pipe is provided with an air inlet, and the heat-resistant cloth is provided with a plurality of exhaust holes.

[0006] More preferably, the material holding assembly includes a rotating frame, a motor, a placement plate and a material holding tray; the oven is rotatably connected to the rotating frame; the motor is fixedly connected to the right side of the oven; the motor output shaft is fixedly connected to the rotating frame; the rotating frame is rotatably connected to eight circularly distributed placement plates; each placement plate is placed with a material holding tray; the motor is connected to an external power supply, and a high-density counterweight block is provided on the lower left and lower right sides of each placement plate.

[0007] More preferably, the material holding tray is provided with a plurality of grooves.

[0008] More preferably, the placement plate is hollowed out, and the material receiving tray is provided with a plurality of holes.

[0009] More preferably, the partition assembly includes an electric guide rail, a movable block, a fixed block and an arc plate; an electric guide rail is fixedly connected to each of the two sides of the upper part of the oven; each electric guide rail is slidably connected to a movable block; each movable block is fixedly connected to a fixed block; all the fixed blocks are commonly fixedly connected to an arc plate; the arc plates are respectively provided with a partition part and a connecting part, the connecting port is blocked by the partition part, and the interior of the oven is connected to the connecting port through the connecting part.

[0010] More preferably, it also includes an electric push rod 2, a connecting frame and a material blocking frame; the lifting plate is fixedly connected to at least four electric push rods 2; the telescopic parts of all electric push rods 2 are commonly fixedly connected to the connecting frame; the connecting frame is fixedly connected to the heat-resistant cloth; the connecting frame is fixedly connected to the material blocking frame, and the electric push rod 2 is connected to an external power supply.

[0011] More preferably, it further comprises a cloth-blocking ring; each of the second communicating openings of the lifting plate is fixedly connected with a cloth-blocking ring.

[0012] More preferably, it further includes a drain pipe and bristles; the arc-shaped plate is provided with a recessed portion; a plurality of bristles are provided at the recessed portion of the arc-shaped plate; and the recessed portion of the arc-shaped plate is connected to the drain pipe.

[0013] More preferably, a method for producing Huangqi stuffing comprises the following specific steps: Step 1: Put the cut astragalus into a proper amount of water and fry it slowly over low heat for 1 hour to fully extract the effective ingredients of the astragalus. Filter the decocted liquid through a multi-layer filter cloth or a centrifuge to remove the residue, and concentrate the filtrate to obtain the astragalus extract. Mix the astragalus extract with other main fillings (such as red bean paste) in proportion; Step 2: Add a proper amount of oil to the pan, stir-fry some dry ingredients (such as glutinous rice flour) until slightly yellow, then gradually add the mixed filling ingredients, continue to stir-fry until the filling becomes sticky and emits fragrance. After frying, pour the filling into a container and let it cool naturally. After it is completely cooled, shape it so that it is suitable for wrapping in the dough; Step 3: Choose the right type of flour (such as ordinary flour, glutinous rice flour, etc.) according to the product characteristics, and add water according to the formula ratio to knead into a soft and elastic dough. Divide the large dough into several small portions with the same weight. Roll each small portion of dough into a round thin sheet as the outer skin for wrapping the fillings. Step 4: Put an appropriate amount of filling in the center of the dough, but be careful not to put too much to avoid affecting the shaping and baking effect. Gather the edges of the dough towards the center and pinch them tightly to ensure that the filling does not leak out, forming a complete pastry shape. Lightly brush a layer of egg liquid or spray a small amount of water mist on the surface of the pastry to increase the glossiness and moistness. Step 5: Place the wrapped stuffing on a tray covered with baking paper, keeping a proper distance to avoid sticking to each other, and then place the tray with the stuffing on the placement plate in turn. After all the stuffing is placed, close the sliding door and start the oven. Control the motor to drive the stuffing to rotate through the rotating rack, the placement plate and the tray, so as to bake the stuffing. During baking, humidify the surface of the stuffing with a heat-resistant cloth to avoid crispy crust on the surface of the stuffing. Step 6: After the baking work is completed, open the sliding door and take out the material trays one by one. After the stuffing on the tray has cooled down, package it. This completes all the steps of stuffing production.

[0014] The present invention has the following advantages: The rotating rack continues to drive all the placement plates and material trays to rotate. When the next placement plate and material tray that has not been sprayed with water rotates to the top, continue to spray water to moisten the stuffing. When all the stuffing is moistened, stop spraying water. Spraying water through the lifting plate can provide the required moisture to the surface of the stuffing, immediately increase the local humidity, and the moist surface is less likely to crack or become too brittle due to sudden temperature changes, reducing the phenomenon of crumbs falling off when consumers eat. Spraying water can also help maintain the taste balance between the skin and the stuffing of the stuffing, avoid the formation of a sharp contrast between the hard skin and the soft stuffing, and provide a more harmonious eating experience.

[0015] The way of water seeping through the heat-resistant cloth can provide a gentler and gradual humidification process, avoiding the problem of moisture concentration that may be caused by direct water spraying and reducing the risk of local over-wetting. The heat-resistant cloth is pushed by the gas to fit the depression of the stuffing, and the water adsorbed on the heat-resistant cloth will be quickly attached to the surface of the stuffing by the impact of the gas. At this time, the heat-resistant cloth can transfer moisture to the surface of the stuffing more evenly, especially for irregularly shaped or larger stuffings, to ensure that each part can be properly moistened.

[0016] The crisp edges of the stuffing can be broken in advance by squeezing with heat-resistant cloth to avoid breaking during transportation. This would cause the crisp edge fragments to scatter on the table, floor or clothes when consumers eat, increasing the difficulty of cleaning. Soft contact can prevent the stuffing from being excessively damaged during squeezing, making it inconvenient to sell.

[0017] The bristles brush the heat-resistant cloth, thereby brushing off the attachments on the heat-resistant cloth. After brushing is completed, the external water supply device supplies water again, and the sprayed water will rinse the heat-resistant cloth to avoid dirty water and detergent residue. The water used for rinsing will be discharged from the drain pipe to the external collection device. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] Figure 1 It is a schematic diagram of the structure disclosed by the equipment for producing Huangqi stuffing of the present invention; Figure 2 A structural cross-sectional view of an oven disclosed in the device for producing Huangqi bao stuffing of the present invention; Figure 3 A schematic diagram of the structure of the electric guide rail, the moving block, the fixed block, the arc plate, the drain pipe and the bristles disclosed in the equipment for producing Huangqi bao stuffing of the present invention; Figure 4 A schematic diagram of the structure of an oven, a sliding door, a lifting plate, a connecting pipe, an electric push rod and a heat-resistant cloth disclosed in the device for producing Huangqi stuffing of the present invention; Figure 5 A structural cross-sectional view of a lifting plate and a heat-resistant cloth disclosed in the device for producing Huangqi bao stuffing of the present invention; Figure 6 It is a schematic structural diagram of the lifting plate, the dispersing sheet, the connecting frame, the material blocking frame and the cloth blocking ring disclosed in the equipment for producing Huangqi bao stuffing of the present invention; Figure 7 The present invention is a schematic structural diagram of a rotating frame, a placing plate and a material containing tray disclosed in the equipment for producing Huangqi Shuang filling.

[0019] The above drawings include the following reference numerals: 1-oven, 2-sliding door, 3-lifting plate, 4-connecting pipe, 5-dispersion sheet, 6-electric push rod one, 7-heat-resistant cloth, 101-rotating frame, 102-motor, 103-placing plate, 104-material tray, 111-electric guide rail, 112-moving block, 113-fixed block, 114-arc plate, 201-electric push rod two, 202-connecting Connecting frame, 203-material blocking frame, 211-cloth blocking ring, 221-drain pipe, 222-bristles, 1001-connecting port one, 3001-cavity, 3002-connecting port two, 4001-liquid inlet, 4002-air inlet, 7001-exhaust hole, 10401-groove, 10402-hole, 11401-partitioning part, 11402-connecting part, 11403-recessed part. DETAILED DESCRIPTION

[0020] The present invention is further described below in conjunction with specific embodiments. It should also be noted that, unless otherwise clearly specified and limited, terms such as: setting, installing, connecting, and connecting should be understood in a broad sense. For example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection, or it can be indirectly connected through an intermediate medium, or it can be the internal communication of two components. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0021] Example 1 A device for producing astragalus cake stuffing, such as Figure 1-Figure 7 As shown, the oven 1 and the sliding door 2 are included; the oven 1 is slidably connected to the two sliding doors 2; the two sliding doors 2 are provided with a snap-fit ​​structure, and a heating element is provided in the oven 1; It also includes a material holding component, a lifting plate 3, a connecting pipe 4, a dispersion sheet 5, an electric push rod 6 and a partition component; the oven 1 is connected to the material holding component; the oven 1 is provided with a connecting port 1001; the oven 1 is fixedly connected to two electric push rods 6; the telescopic parts of all the electric push rods 6 are commonly fixedly connected to the lifting plate 3; the lifting plate 3 is located above the connecting port 1001, the lifting plate 3 is provided with a cavity 3001, the lifting plate 3 is also provided with a plurality of connecting ports 2 3002, the connecting ports 2 3002 are connected to the cavity 3001, the oven 1 is fixedly connected to a connecting pipe 4, the cavity 3001 is connected to the connecting pipe 4, and the connecting pipe 4 is provided with a liquid inlet 4001; each connecting port 2 3002 of the lifting plate 3 is fixedly connected to a dispersion sheet 5; the oven 1 is connected to a partition component; the electric push rod 6 is connected to an external power supply.

[0022] It also includes a heat-resistant cloth 7; the lifting plate 3 is connected to the heat-resistant cloth 7, and the heat-resistant cloth 7 is tightly attached to the outer side of the lower part of the lifting plate 3, so that moisture can be transferred to the surface of the pastry more evenly; the connecting pipe 4 is provided with an air inlet 4002, and the heat-resistant cloth 7 is provided with a plurality of exhaust holes 7001.

[0023] The material holding assembly includes a rotating frame 101, a motor 102, a placement plate 103 and a material holding tray 104; the oven 1 is rotatably connected to the rotating frame 101; the motor 102 is fixedly connected to the right part of the oven 1; the output shaft of the motor 102 is fixedly connected to the rotating frame 101; the rotating frame 101 is rotatably connected to a plurality of placement plates 103 distributed in an annular manner; each placement plate 103 is respectively placed with a material holding tray 104; the motor 102 is connected to an external power supply, and a high-density counterweight block is respectively provided on the lower left and lower right parts of each placement plate 103, and when the placement plate 103 is driven to rotate by the counterweight block, the upper surface of the placement plate 103 is always facing upward.

[0024] The material receiving tray 104 is provided with a plurality of grooves 10401 , through which the stuffing is limited.

[0025] The placement plate 103 is hollow, and the material receiving tray 104 is provided with a plurality of holes 10402, so that heat can pass through the holes 10402 to heat the lower part of the stuffing, thereby making the heating of the stuffing more uniform.

[0026] The partition assembly includes an electric guide rail 111, a moving block 112, a fixed block 113 and an arc plate 114; an electric guide rail 111 is fixedly connected to the left side and the upper and right sides of the oven 1; each electric guide rail 111 is slidably connected to a moving block 112; each moving block 112 is fixedly connected to a fixed block 113; all the fixed blocks 113 are fixedly connected to an arc plate 114; the arc plate 114 is respectively provided with a partition part 11401 and a connecting part 11402, the connecting port 1001 is blocked by the partition part 11401, and the interior of the oven 1 is connected to the connecting port 1001 through the connecting part 11402.

[0027] The specific working steps are: The external liquid delivery device is connected to the liquid inlet 4001 , and the external air pump is connected to the air inlet 4002 .

[0028] Before baking the stuffed buns, a plurality of packed stuffed buns are placed on the material receiving tray 104. The worker pulls the two sliding doors 2 to move the two sliding doors 2 away from each other. The motor 102 drives the placing plate 103 to rotate slowly clockwise from the right to the left through the rotating frame 101. At this time, the material receiving tray 104 containing the stuffed buns is placed on the placing plate 103 in sequence. After the placing work is completed, the two sliding doors 2 are pushed to slide in contact. The two sliding doors 2 are clamped together through the locking structure, and then the heating element in the oven 1 is turned on. The motor 102 drives the placing plate 103 and the material receiving tray 104 through the rotating frame 101. 04 and the stuffing continue to rotate slowly. During the rotation, since the placing plate 103 is rotatably connected to the rotating frame 101, and a high-density counterweight is respectively provided at the lower left and lower right parts of the placing plate 103, the placing plate 103 is driven to rotate by the counterweight so that the upper surface of the placing plate 103 is always facing upwards, that is, the direction of the filling tray 104 for holding the stuffing is always facing upwards, thereby baking the stuffing. After baking for a period of time, the degree of baking and drying of the surface of the stuffing is higher than that of the inside of the stuffing, the motor 102 will rotate one of the placing plates 103 and the filling tray 104 to the highest point through the rotating frame 101 and then stop. Figure 2In the state shown, the electric push rod 16 drives the lifting plate 3 to descend to the highest point just above the stuffing on the material tray 104, and then the external liquid feeding device feeds water to the liquid inlet 4001, and the fed water will be sprayed out from the connecting port 2 3002 through the connecting pipe 4 and the cavity 3001 in turn, and the sprayed water will be sprayed out in a dispersed state through the dispersion sheet 5 during spraying. At this time, the sprayed water will adhere to the stuffing, making the upper part of the stuffing wet, and then the water supply is stopped, and the lifting plate 3 rises back to its original position, and the motor 102 continues to drive all the placement plates 103 and the material tray 104 to rotate through the rotating frame 101, and when the next placement plate 103 and the material tray that have not been sprayed with water are After 104 rotates to the top, continue to spray water to moisten the stuffing. When all the stuffing is moistened, stop spraying water. Spraying water through the lifting plate 3 can provide the required moisture for the surface of the stuffing, immediately increase the local humidity, and the moistened surface is less likely to crack or become too brittle due to sudden temperature changes, reducing the phenomenon of crumbs falling off when consumers eat. Spraying water can also help maintain the taste balance between the surface and the stuffing of the stuffing, avoid forming a sharp contrast between the hard outer skin and the soft inner stuffing, and provide a more harmonious eating experience. During the long baking time, the stuffing will be moistened many times to avoid different degrees of dryness between the surface and the inside of the stuffing.

[0029] Considering that when water is sprayed to moisten the surface of the stuffing, the spray angle and distance may not be ideal, resulting in the water not evenly covering the entire surface of the stuffing, and uneven wetting of some areas is likely to occur. When fermented dough (such as yeast or old dough) is used to make stuffing, too much gas will accumulate inside the dough due to the long fermentation time. When these gases expand rapidly at the beginning of baking and suddenly shrink when heated, it may cause the surface to be uneven or the middle to collapse, and the water sprayed for moistening will flow to the depression. , so that the protruding area cannot absorb moisture, so moistening the stuffing by spraying water will lead to insufficient baking. Therefore, when the moistening work is performed, the input water will be sprayed on the heat-resistant cloth 7, and the heat-resistant cloth 7 will absorb the sprayed water. When the heat-resistant cloth 7 is moistened, the lifting plate 3 is controlled to drive the heat-resistant cloth 7 to descend. The heat-resistant cloth 7 descends and will contact the stuffing. After the contact, the water on the heat-resistant cloth 7 will adhere to the stuffing. The water seepage of the heat-resistant cloth 7 can provide a relatively gentle and gradual humidification process, avoiding the direct water spray. The problem of moisture concentration that can be caused by this reduces the risk of local over-wetting. When the heat-resistant cloth 7 contacts the stuffing, it stops delivering water, and then controls the external air pump to deliver air to the air inlet 4002, so that the gas is ejected from the second connecting port 3002 through the connecting pipe 4 and the cavity 3001 in sequence. The ejected gas will contact the heat-resistant cloth 7. When the stuffing is concave, the heat-resistant cloth 7 will fit with the concave part of the stuffing through the push of the gas, and the water adsorbed on the heat-resistant cloth 7 will be quickly attached to the surface of the stuffing by the impact of the gas. At this time, the heat-resistant cloth 7 can be more Transfer moisture to the surface of the stuffing evenly, especially for irregularly shaped or larger stuffings, to ensure that each part can be properly moistened; it should be noted that as more gas is present between the lifting plate 3 and the heat-resistant cloth 7, the heat-resistant cloth 7 expands, and proper expansion of the heat-resistant cloth 7 can fit the stuffing, but excessive expansion will squeeze the stuffing and cause deformation of the stuffing. Therefore, when there is more gas between the lifting plate 3 and the heat-resistant cloth 7, part of the gas will be discharged from the exhaust hole 7001 to prevent the exhaust hole 7001 from excessively expanding and squeezing the stuffing.

[0030] The heat-resistant cloth 7 will be damaged if it is baked for a long time, so the heat-resistant cloth 7 will be in the connecting port 1001 when in use, and the partition 11401 of the arc plate 114 can separate the interior of the oven 1 from the connecting port 1001 to prevent the heat-resistant cloth 7 from being over-baked. When wetting work is required, the electric guide rail 111 drives the moving block 112 to drive the arc plate 114 to slide through the fixed block 113, so that the connecting portion 11402 is located at the connecting port 1001, so that the connecting port 1001 is connected with the interior of the oven 1, which is convenient for wetting work.

[0031] It should be noted that when the stuffing is baked, the upper surface is directly exposed to the hot air, and the moisture will evaporate quickly, causing the surface to dry and harden, thus forming a crispy crust. As the baking progresses, the steam generated inside the stuffing will also dissipate upward, further accelerating the loss of moisture on the upper surface. The lower surface is close to the serving tray 104, and this contact surface will hinder the evaporation of moisture. Even if a small amount of moisture evaporates, it will be blocked by the serving tray 104 and cannot dissipate freely like the upper surface, so it is only necessary to moisten the upper surface of the stuffing.

[0032] Example 2 On the basis of Example 1, Figure 3-Figure 6 As shown, it also includes an electric push rod 201, a connecting frame 202 and a material blocking frame 203; the lifting plate 3 is fixedly connected to four electric push rods 201; the telescopic parts of all electric push rods 201 are commonly fixedly connected to the connecting frame 202; the connecting frame 202 is fixedly connected to the heat-resistant cloth 7; the connecting frame 202 is fixedly connected to the material blocking frame 203, and the electric push rod 201 is connected to an external power supply.

[0033] It also includes a cloth-blocking ring 211 ; each second communication opening 3002 of the lifting plate 3 is fixedly connected with a cloth-blocking ring 211 .

[0034] It also includes a drain pipe 221 and bristles 222; the arc plate 114 is provided with a recessed portion 11403; a plurality of bristles 222 are provided at the recessed portion 11403 of the arc plate 114; the recessed portion 11403 of the arc plate 114 is connected to the drain pipe 221.

[0035] A production method for Huangqi bao stuffing, comprising the following specific steps: Step 1: Put the cut astragalus into a proper amount of water and fry it slowly over low heat for 1 hour to fully extract the effective ingredients of the astragalus. Filter the decocted liquid through a multi-layer filter cloth or a centrifuge to remove the residue, and concentrate the filtrate to obtain the astragalus extract. Mix the astragalus extract with other main fillings (such as red bean paste) in proportion; Step 2: Add a proper amount of oil to the pan, stir-fry some dry ingredients (such as glutinous rice flour) until slightly yellow, then gradually add the mixed filling ingredients, continue to stir-fry until the filling becomes sticky and emits fragrance. After frying, pour the filling into a container and let it cool naturally. After it is completely cooled, shape it so that it is suitable for wrapping in the dough; Step 3: Choose the right type of flour (such as ordinary flour, glutinous rice flour, etc.) according to the product characteristics, and add water according to the formula ratio to knead into a soft and elastic dough. Divide the large dough into several small portions with the same weight. Roll each small portion of dough into a round thin sheet as the outer skin for wrapping the fillings. Step 4: Put an appropriate amount of filling in the center of the dough, but be careful not to put too much to avoid affecting the shaping and baking effect. Gather the edges of the dough towards the center and pinch them tightly to ensure that the filling does not leak out, forming a complete pastry shape. Lightly brush a layer of egg liquid or spray a small amount of water mist on the surface of the pastry to increase the glossiness and moistness. Step 5: Place the wrapped stuffing on the serving tray 104 covered with baking paper, keep a proper distance to avoid mutual adhesion, and then place the serving tray 104 with the stuffing on the placing plate 103 in turn. After all the stuffing is placed, close the sliding door 2 and turn on the oven 1. Control the motor 102 to drive the stuffing to rotate through the rotating frame 101, the placing plate 103 and the serving tray 104, so as to bake the stuffing. During baking, humidify the surface of the stuffing through the heat-resistant cloth 7 to avoid the appearance of crispy crust on the surface of the stuffing. Step 6: After the baking work is completed, the sliding door 2 is opened to take out the material tray 104 in turn, and the stuffing on the material tray 104 is packaged after it is cooled, and all the steps of stuffing production are completed.

[0036] The specific working steps are: The drain pipe 221 is connected to an external collection device.

[0037] During the rolling or molding process, if the edge of the skin is too thin, it is more likely to be baked into a crisp edge due to rapid evaporation of water during baking. After the baking is completed, the rotating frame 101 stops rotating, and one of the material trays 104 is located directly below the connecting port 1001, and then the arc plate 114 is controlled to move. After the arc plate 114 moves, the partition 11401 of the arc plate 114 will also move away from the connecting port 1001, so that the connecting portion 11402 is located directly below the connecting port 1001, and the connecting port 1001 will be connected to the inside of the oven 1, and then the lifting plate 3 is controlled to descend, and the external air pump is controlled to deliver air to allow the gas to enter between the lifting plate 3 and the heat-resistant cloth 7, and then the electric push rod 201 is controlled to drive the heat-resistant cloth 7 to rise through the connecting frame 202, so that the heat-resistant cloth 7 The exhaust hole 7001 of the hot cloth 7 rises and contacts the lifting plate 3. At this time, the gas cannot be discharged from the exhaust hole 7001, and the gas between the lifting plate 3 and the heat-resistant cloth 7 will gradually increase, and the heat-resistant cloth 7 will expand, and the heat-resistant cloth 7 will be pressed by the material blocking frame 203 to avoid a gap between the heat-resistant cloth 7 and the lifting plate 3 when it expands. At this time, the heat-resistant cloth 7 descends to squeeze the stuffing. During squeezing, although the heat-resistant cloth 7 expands, the heat-resistant cloth 7 will also be deformed during squeezing and have soft contact with the stuffing. Therefore, the crisp edge of the stuffing is cut off in advance by squeezing the heat-resistant cloth 7, so as to avoid the crisp edge being cut off during transportation, resulting in the crisp edge fragments being scattered on the table, the ground or clothes when the consumer eats, which increases the difficulty of cleaning. The soft contact can prevent the overall stuffing from being excessively squeezed and damaged during squeezing, making it inconvenient to sell.

[0038] When the wetting operation is performed, the oven 1 is baking, and the moisture on the heat-resistant cloth 7 will be evaporated, so the heat-resistant cloth 7 needs to be regularly replenished with water. When replenishing water, the electric push rod 201 is controlled to drive the heat-resistant cloth 7 to rise through the connecting frame 202, so that the heat-resistant cloth 7 contacts with the cloth blocking ring 211, and then the sprayed water will be blocked by the cloth blocking ring 211, so that only the heat-resistant cloth 7 within the range of the cloth blocking ring 211 is replenished with water, and the diameter of the stuffing is smaller than the cloth blocking ring 211, so that the replenishment range is larger than the stuffing, and then when contacting with the stuffing, the area of ​​the heat-resistant cloth 7 replenished with water will directly contact with the stuffing, so that the contact area between the heat-resistant cloth 7 and the stuffing is quickly replenished with water through the cloth blocking ring 211, thereby ensuring the wetting work efficiency, and before the wetting operation, the sprayed water is dispersed, so that the heat-resistant cloth 7 can be completely moistened to prevent the heat-resistant cloth 7 from being quickly dried.

[0039] In the process of making stuffing, there is usually residual flour on the surface. When the wet heat-resistant cloth 7 contacts these parts, the flour easily absorbs moisture and adheres to the heat-resistant cloth 7. In addition, the stuffing contains oil and sugar. During the baking process, the oil and sugar will dissolve and evaporate, and then adhere to the heat-resistant cloth 7. If the heat-resistant cloth 7 is not cleaned for a long time, it will cause hygiene problems. When there is no need for baking, the worker sprays detergent on the bristles 222 of the recessed part 11403, and the electric guide rail 111 drives the moving block 112 to drive the arc plate 114 to move through the fixed block 113, so that the recessed part 11403 is located at the connecting port 1001, and then the external water supply equipment starts to supply water, so that the water is sprayed on the heat-resistant cloth 7, and the heat-resistant cloth 7 will be in a wet state. Then stop delivering water, and control the electric push rod 201 to drive the heat-resistant cloth 7 to rise through the connecting frame 202, and the external air pump delivers air, so that the heat-resistant cloth 7 will be in an expanded state, so that the heat-resistant cloth 7 driven down by the electric push rod 16 through the lifting plate 3 is in an expanded state and contacts the bristles 222 and the detergent, and then the electric guide rail 111 drives the moving block 112 to drive the fixed block 113 and the arc plate 114 to move back and forth, at this time, the bristles 222 will brush the heat-resistant cloth 7, and then brush off the attachments on the heat-resistant cloth 7, and after the washing is completed, the external water supply device delivers water again, and the sprayed water will rinse the heat-resistant cloth 7 to avoid dirty water and detergent residue, and the water used for rinsing will be discharged from the drain pipe 221 to the external collection device. Although the present disclosure has been shown and described with reference to specific exemplary embodiments of the present disclosure, it should be understood by those skilled in the art that various changes in form and details can be made to the present disclosure without departing from the spirit and scope of the present disclosure as defined by the appended claims and their equivalents. Therefore, the scope of the present disclosure should not be limited to the above-described embodiments, but should be determined not only by the appended claims but also by the equivalents of the appended claims.

Claims

1. A device for producing Huangqi stuffing, comprising an oven (1) and a sliding door (2); the oven (1) is slidably connected to two sliding doors (2); the two sliding doors (2) are provided with a snap-fit ​​structure, and a heating element is provided in the oven (1); the device is characterized in that: The oven (1) is connected to the material holding component for holding the stuffing; the oven (1) is provided with a connecting port (1001); the oven (1) is fixedly connected with at least two electric push rods (6); the telescopic parts of all the electric push rods (6) are commonly fixedly connected with the lifting plate (3); the lifting plate (3) is located above the connecting port (1001); the lifting plate (3) is provided with a cavity (3001); the lifting plate (3) ) is also provided with a plurality of second connecting ports (3002), the second connecting ports (3002) being connected to the cavity (3001), the oven (1) being fixedly connected with a connecting pipe (4), the cavity (3001) being connected with a connecting pipe (4), the connecting pipe (4) being provided with a liquid inlet (4001); a dispersion sheet (5) is fixedly connected to each second connecting port (3002) of the lifting plate (3); the oven (1) is connected with a partitioning assembly for separating the lifting plate (3) from the oven (1); and the electric push rod (6) is connected to an external power supply.

2. The device for producing Huangqi stuffing according to claim 1 is characterized in that: It also includes a heat-resistant cloth (7); the lifting plate (3) is connected to the heat-resistant cloth (7), and the heat-resistant cloth (7) is in close contact with the outer side of the lower part of the lifting plate (3); the connecting pipe (4) is provided with an air inlet (4002), and the heat-resistant cloth (7) is provided with a plurality of exhaust holes (7001).

3. The device for producing Huangqi stuffing according to claim 1, characterized in that: The material holding assembly comprises a rotating frame (101), a motor (102), a placement plate (103) and a material holding tray (104); the oven (1) is rotatably connected to the rotating frame (101); the right part of the oven (1) is fixedly connected to the motor (102); the output shaft of the motor (102) is fixedly connected to the rotating frame (101); the rotating frame (101) is rotatably connected to eight placement plates (103) distributed in an annular manner; each placement plate (103) is respectively placed with a material holding tray (104); the motor (102) is connected to an external power supply, and a high-density counterweight block is respectively provided at the lower left part and the lower right part of each placement plate (103).

4. The device for producing Huangqi stuffing according to claim 3 is characterized in that: The material holding tray (104) is provided with a plurality of grooves (10401).

5. The device for producing Huangqi stuffing according to claim 3 is characterized in that: The placement plate (103) is hollowed out, and the material receiving tray (104) is provided with a plurality of holes (10402).

6. The device for producing Huangqi stuffing according to claim 1, characterized in that: The partition assembly comprises an electric guide rail (111), a moving block (112), a fixed block (113) and an arc plate (114); an electric guide rail (111) is fixedly connected to both sides of the upper part of the oven (1); each electric guide rail (111) is slidably connected to a moving block (112); each moving block (112) is fixedly connected to a fixed block (113); all the fixed blocks (113) are fixedly connected to an arc plate (114); the arc plate (114) is respectively provided with a partition portion (11401) and a connecting portion (11402); the partition portion (11401) blocks the connecting port 1 (1001); and the connecting portion (11402) enables the interior of the oven (1) to communicate with the connecting port 1 (1001).

7. A device for producing Huangqi stuffing according to any one of claims 2 to 6, characterized in that: It also includes electric push rods 2 (201), a connecting frame (202) and a material blocking frame (203); the lifting plate (3) is fixedly connected to at least four electric push rods 2 (201); the telescopic parts of all the electric push rods 2 (201) are commonly fixedly connected to the connecting frame (202); the connecting frame (202) is fixedly connected to the heat-resistant cloth (7); the connecting frame (202) is fixedly connected to the material blocking frame (203), and the electric push rods 2 (201) are connected to an external power supply.

8. The device for producing Huangqi stuffing according to claim 7, characterized in that: It also includes a cloth blocking ring (211); each second communication opening (3002) of the lifting plate (3) is fixedly connected to a cloth blocking ring (211).

9. The device for producing Huangqi stuffing according to claim 8, characterized in that: It also includes a drainage pipe (221) and bristles (222); the arc-shaped plate (114) is provided with a recessed portion (11403); a plurality of bristles (222) are provided at the recessed portion (11403) of the arc-shaped plate (114); and the recessed portion (11403) of the arc-shaped plate (114) is connected to the drainage pipe (221).

10. A method for producing Huangqi bao stuffing, characterized in that: The production method is a device for producing Huangqi stuffing according to claim 9, and the specific steps are as follows: Step 1: Put the cut Huangqi into a proper amount of water, and fry it slowly over low heat for 1 hour to fully extract the effective ingredients of Huangqi, filter the decocted liquid through a multi-layer filter cloth or a centrifuge to remove the residue, and concentrate the filtrate to obtain the Huangqi extract, and mix the Huangqi extract with other main fillings (such as red bean paste) in proportion; Step 2: Add a proper amount of oil to the pot, first fry some dry materials (such as glutinous rice flour) until slightly Yellow, then gradually add the mixed filling ingredients, continue to stir-fry until the filling becomes sticky and emits fragrance. After the frying is completed, pour the filling into a container and cool it naturally. After it is completely cooled, shape it so that it is suitable for wrapping in the dough; Step 3: Choose the appropriate type of flour (such as ordinary flour, glutinous rice flour, etc.) according to the characteristics of the product, and add water according to the formula ratio to knead it into a soft and elastic dough, divide the large piece of dough into several small portions, each with the same weight, and roll each small portion of dough into a round thin sheet as the outer skin for wrapping the filling; Step 4 : Take an appropriate amount of filling and put it in the center of the dough. Be careful not to put too much filling so as not to affect the shaping and baking effect. Gather the edges of the dough towards the center and pinch them tightly to ensure that the filling does not leak out to form a complete pastry shape. Lightly brush a layer of egg liquid or spray a small amount of water mist on the surface of the pastry to increase the glossiness and moistness. Step 5: Place the wrapped stuffing on the serving tray (104) covered with baking paper, keeping an appropriate distance to avoid sticking to each other, and then place the serving tray (104) with the stuffing on the placement plate (103) in turn. Place all the stuffing on the tray. After the dough is placed, the sliding door (2) is closed and the oven (1) is turned on. The motor (102) is controlled to rotate through the rotating frame (101), the placement plate (103) and the material tray (104), thereby baking the dough. During baking, the surface of the dough is humidified by the heat-resistant cloth (7) to prevent the dough from becoming crispy. Step six: After the baking work is completed, the sliding door (2) is opened and the material tray (104) is taken out in turn. After the dough on the material tray (104) is cooled, it is packaged. Thus, all the steps of producing the dough are completed.

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