Dumpling forming method

Abstract

The invention belongs to the technical field of food processing equipment manufacturing, and particularly relates to a dumpling forming method which comprises the following steps: placing wrappers on a wrapper receiving plate; the forming head moves downwards, the wrapper is poked into the mold cup located below the forming through hole, the whole wrapper is concave, the forming head is provided with a forming convex strip which is integrally in an inclined cross shape, and the forming convex strip corresponds to a forming groove which is integrally in an inclined cross shape in the outer edge of the mold cup; the forming convex strips and the forming grooves are matched with each other to fold the parts, between the forming convex strips and the forming grooves, in the wrappers to form wrinkles; when the forming head is poked into the wrappers, stuffing is injected into the wrappers; and the forming head moves upwards, the pressing device conducts edge sealing and pressing on the outer edge of the formed concave wrapper, and the wrinkled position is pressed to form a three-layer wrapper structure. According to the invention, a three-layer folding structure is realized through the matching of the grooves and the raised lines, so that after the wrapper is pressed and sealed, the pressing firmness can be considered, the pressed part can be easily cooked, and the half-cooked wrapper is avoided.

Description

Technical Field

[0001] The present invention belongs to the technical field of food processing equipment manufacturing, and particularly relates to a method for forming dumplings. Background Art

[0002] With the increasingly widespread application of automated production in the field of frozen food manufacturing, the market demand for automated production equipment for frozen dumplings is also increasing day by day. In the prior art, there are already many food forming devices that can produce dumplings. However, when the existing food forming devices press and form dumplings, in order to achieve the effect of imitating manual work, a wrinkled structure needs to be formed on the pressing edge. However, the traditional wrinkled structure is the bending and superposition of two layers of dough, and together with the original two layers of dough at the pressing part, there will be a total of four layers of dough. The four layers of dough overlap each other. When cooking, the joint of the dough is not easy to be cooked thoroughly, which ultimately affects the taste of the dumplings.

[0003] The prior art, such as the Chinese invention patent with the patent publication number CN107535552A and the name "Method for Forming Stuffed Food", discloses the following content: This application belongs to the technical field of food processing, and particularly relates to a method for forming stuffed food, including the first step: feeding and cutting the dough. The forming mold on the turntable is located below the feeding and cutting dough station. After the dumpling dough strip is cut into dough pieces of a specified shape, it falls on the forming mold below, and the remaining dough after cutting enters the turntable and is transmitted downward through the opening, realizing the recovery of the remaining dough. The second step: injecting the filling. The turntable drives the forming mold after receiving the dough to rotate to the filling station, and the filling is injected onto the dough. This application realizes the recovery of the remaining dough after cutting on the basis of the existing structure by setting an opening structure for recovering the remaining dough on the turntable assembly, making full use of the space below the turntable assembly. A recycling bucket can be placed below the opening structure or a remaining dough treatment mechanism can be installed to directly store or process the remaining dough and then reuse it. In the actual work of the above patent, when the dough is pressed and formed, multiple folds and patterns will be formed on the dough. However, some of the wrinkles may extend to the sealing joint of the dumplings, resulting in a structure where multiple layers of dough are folded at the sealing joint of the dumplings, and it is impossible to avoid the phenomenon that the dumpling dough at the joint of multiple layers of dough is not easy to be cooked thoroughly. Summary of the Invention

[0004] In order to overcome the above problems existing in the prior art, a method for forming dumplings is now proposed, which can form imitation manual wrinkles and no four layers of dough will be formed at the wrinkled part.

[0005] To achieve the above technical effects, the technical solution of the present application is as follows: A method for forming dumplings includes the following steps: Step 1: Place the dough on the forming through hole of the dough receiving plate; Step 2: The forming head moves downward, pushing the dough sheet into the mold cup located below the forming through-hole. At this time, the outer sides of the four circumferences of the dough sheet contact the inner side wall of the mold cup, the bottom of the dough sheet contacts the lifting mold core, and the whole dough sheet is concave. The forming head is provided with forming ridges that are obliquely cross-shaped as a whole. The forming ridges correspond to the forming grooves that are obliquely cross-shaped along the outer edge of the mold cup, and cooperate with each other to gather the part of the dough sheet located between the forming ridges and the forming grooves to form wrinkles. Step 3: While the forming head is pushing into the dough sheet, fillings are injected into the dough sheet. Step 4: The forming head moves upward, and the sealing device seals and presses the outer edge of the dough sheet formed into a concave shape. The wrinkles located on the front side and the rear side of the dough sheet are pressed to form a three-layer dough sheet structure, and the dumpling forming is completed.

[0006] Further, in Step 5: The dough sheet receiving plate descends, exposing the formed dumplings, and the demolding device transfers the formed dumplings to the subsequent workstations.

[0007] Further, the obliquely cross-shaped forming grooves in Step 2 specifically refer to: the forming grooves include a left groove, a right groove, a front groove, and a rear groove. The left groove and the right groove are arranged on the left and right sides of the mold cup, and the front groove and the rear groove are opened on both sides of the horizontal center line of the mold cup, and the front groove and the rear groove are symmetrically distributed with respect to the horizontal center of the mold cup.

[0008] Still further, the obliquely cross-shaped forming ridges in Step 2 specifically refer to: the forming ridges include a left ridge, a right ridge, a front ridge, and a rear ridge. The left ridge and the right ridge are arranged on the left and right sides of the forming head, and the front ridge and the rear ridge are opened on both sides of the horizontal center line of the forming head, and the front ridge and the rear ridge are symmetrically distributed with respect to the horizontal center of the forming head.

[0009] Further, in Step 4, the cooperation between the forming grooves and the forming ridges on the front side and the rear side of the dough sheet can enable the dough sheet to form a wrinkle that bulges towards the middle of the dough sheet on each of the front side and the rear side. The two wrinkles are misaligned. Each wrinkle includes a wrinkle outer skin and a wrinkle inner skin. As the forming head moves downward, the wrinkle inner skins of the two wrinkles will be gradually pressed downward towards the middle of the dough sheet by the top of the forming head, while the wrinkle outer skins remain relatively vertical. When the sealing device presses and forms the dough sheet in the above state, a three-layer pressing structure of a front side dough sheet, a wrinkle outer skin, and a rear side dough sheet will be formed at the wrinkled parts on the front side and the rear side of the dough sheet.

[0010] Still further, in Step 2, the corresponding positions of the forming ridges and the forming grooves on the left and right sides of the dough sheet are folded from a planar state to a vertical state.

[0011] Further, when Step 1 is executed, when the dough sheet is placed on the dough sheet receiving plate, the mold cup is located below the forming through-hole; when Step 2 is executed, the dough sheet receiving plate descends so that the mold cup protrudes from the forming through-hole.

[0012] Furthermore, when performing Step Five, the lifting die core in the die cup moves upward, pushing the formed dumplings upward and exposing the dumplings outside the die cup.

[0013] Further, the bottom of the forming head is integrally conical, and the bottom surfaces of the forming ridges are inclined planes sloping towards the middle of the forming head. The middle of the forming head is a hollow structure. A stuffing outlet is provided at the center of the bottom of the forming head, and a stuffing inlet pipe is connected above the forming head. The stuffing inlet pipe transports the stuffing to the hollow structure in the forming head and injects the stuffing onto the dough through the stuffing outlet at the center of the bottom of the forming head.

[0014] Still further, the left ridge, right ridge, front ridge, and rear ridge on the forming head respectively correspond to the positions of the left groove, right groove, front groove, and rear groove; Further, the left ridge and the right ridge have the same thickness, the front ridge and the rear ridge have the same thickness, and the thickness of the front ridge is greater than the thickness of the left ridge.

[0015] Further, the front outer edge and the rear outer edge of the die cup both bulge upward into an arc structure.

[0016] Further, the left groove and the right groove on the die cup are fan-shaped grooves, the central angle of the fan-shaped groove is 35 degrees - 45 degrees, and the bottom of the fan-shaped groove is arc-shaped; the front groove and the rear groove are fan-shaped grooves, the central angle of the fan-shaped groove is 32 degrees - 42 degrees, and the bottom of the fan-shaped groove is arc-shaped.

[0017] Further, a lifting die core is provided in the die cup. The bottom of the lifting die core is connected to a connecting rod, the connecting rod is connected to a cross bar, a first guide rod is fixed on the cross bar, the first guide rod passes through the cross bar, a first guide wheel is provided below the guide rod, a spring is sleeved on the first guide rod, and the upper end of the spring is connected to a support frame.

[0018] Further, both sides of the dough receiving plate are rotatably connected to one end of a fork frame. The middle of the fork frame is rotatably connected to a connecting block. The connecting block is fixed on the support frame. A second guide rod is provided at the other end of the fork frame, and a second guide wheel is provided at the end of the guide rod.

[0019] Further, the front groove of the die cup is opened at a position slightly to the left of the center of the die cup, and the rear groove is opened at a position slightly to the right of the center of the die cup.

[0020] Further, the front groove of the die cup is opened at a position slightly to the right of the center of the die cup, and the rear groove is opened at a position slightly to the left of the center of the die cup.

[0021] The advantages of this application are: 1. In this application, diagonal cross - shaped grooves are provided on the mold cup, and corresponding diagonal cross - shaped ridges are provided on the forming head. Through the cooperation of the grooves and the ridges, a three - layer folding structure is formed at the grooves and ridges on the front and back sides of the dough sheet. After the dough sheet is pressed and sealed, it can not only ensure the firmness of the pressing, but also ensure that the pressed part can be easily cooked without the situation of undercooked dough.

[0022] 2. Through - holes for the ridges on the forming head to pass through are provided on the dough - receiving plate of this application, which is more convenient for the forming head to pass the dough sheet downward into the mold cup.

[0023] 3. The function of the relatively thick front ridges and rear ridges in this application is to form a relatively large wrinkle inward. The relatively large wrinkle can more conveniently separate the inner skin and outer skin of the wrinkle, thus realizing the pressing structure of the three - layer dough sheet; while the relatively thin left ridges and right ridges are to make the gap narrower when the front and back sides of the dough sheet are folded, which is convenient for subsequent pressing.

[0024] 4. The front outer edge and rear outer edge of the mold cup in this application both bulge upward in an arc structure, which can avoid interference between the mold cup and the pressing module, making the pressing part of the finally formed dumpling also present an upward - bulging arc shape as a whole. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 Schematic diagram of the overall structure of the forming mold.

[0026] Figure 2 Schematic diagram of the mold cup structure.

[0027] Figure 3 Top - view of the distribution of each forming groove in the mold cup.

[0028] Figure 4 Schematic diagram of the forming head structure.

[0029] Figure 5 Top - view of the distribution of each forming ridge on the forming head.

[0030] Figure 6 Schematic diagram of the state of the forming head cooperating with the mold cup to press the dough sheet.

[0031] Figure 7 Schematic diagram of the dough - receiving plate structure.

[0032] Figure 8 Top - view of the dough sheet formed into a concave structure by the forming head and the mold cup.

[0033] Figure 9 Schematic diagram of the lifting drive structure of the lifting mold core.

[0034] Figure 10 Schematic diagram of the lifting drive structure of the dough - receiving plate.

[0035] In the accompanying drawings: 1 - Support frame, 2 - Forming head, 3 - Skin connecting plate, 4 - Mold cup, 5 - Left groove, 6 - Right groove, 7 - Front groove, 8 - Rear groove, 9 - Horizontal center line of the mold cup, 10 - Horizontal center of the mold cup, 11 - Left rib, 12 - Right rib, 13 - Front rib, 14 - Rear rib, 15 - Central forming hole, 16 - Left through hole, 17 - Right through hole, 18 - Front through hole, 19 - Rear through hole, 20 - Skin connecting groove, 21 - Lifting mold core, 22 - Link rod, 23 - Cross bar, 24 - First guide rod, 25 - Spring, 26 - First guide wheel, 27 - Fork bracket, 28 - Connecting block, 29 - Second guide rod, 30 - Second guide wheel. Detailed implementation manners

[0036] To make the objectives, technical solutions and advantages of the embodiments of this application clearer, the technical solutions in the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings in the embodiments of this application. Apparently, the described embodiments are some but not all of the embodiments of this application. Usually, the components of the embodiments of this application described and illustrated in the accompanying drawings here can be arranged and designed in various different configurations.

[0037] Therefore, the following detailed description of the embodiments of this application provided in the accompanying drawings is not intended to limit the scope of the claimed application, but merely represents the selected embodiments of this application. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of this application without creative efforts fall within the scope of protection of this application.

[0038] It should be noted that: Similar reference numerals and letters denote similar items in the following accompanying drawings. Therefore, once an item is defined in one accompanying drawing, it does not need to be further defined and explained in subsequent accompanying drawings.

[0039] In the description of this application, it should be noted that the orientation or positional relationship indicated by the terms "upper", "vertical", "inner", "outer", etc. is based on the orientation or positional relationship shown in the accompanying drawings, or the orientation or positional relationship in which the product of this application is usually placed when in use, or the orientation or positional relationship commonly understood by those skilled in the art. It is only for the convenience of describing this application and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and thus should not be construed as a limitation to this application. In addition, the terms "first", "second", etc. are only used for distinguishing descriptions and cannot be understood as indicating or implying relative importance.

[0040] In the description of the present application, it should also be noted that, unless otherwise clearly specified and limited, the terms "arrangement", "installation", and "connection" 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 directly connected or indirectly connected through an intermediate medium, and it can be the communication inside two components. For those of ordinary skill in the art, the specific meanings of the above terms in the present application can be understood according to specific situations.

[0041] Embodiment 1 A dumpling forming method includes the following steps: Step 1: Place the dough wrapper on the forming through-hole of the dough-receiving plate 3; Step 2: The forming head 2 moves downward to insert the dough wrapper into the mold cup 4 located below the forming through-hole. At this time, the outer sides of the four circumferences of the dough wrapper are in contact with the inner side wall of the mold cup 4, the bottom of the dough wrapper is in contact with the lifting mold core 21, and the whole dough wrapper is concave. The forming head 2 is provided with forming ridges that are integrally in an oblique cross shape, and the forming ridges correspond to the forming grooves that are integrally in an oblique cross shape on the outer edge of the mold cup 4, and cooperate with each other to gather the part of the dough wrapper located between the forming ridges and the forming grooves to form wrinkles. The shape of the dough wrapper is as Figure 8 shown; Step 3: While inserting the dough wrapper, the forming head 2 injects the filling into the dough wrapper; Step 4: The forming head 2 moves upward, and the sealing device seals and presses the outer edge of the dough wrapper formed into a concave shape. The wrinkles located on the front side and the rear side of the dough wrapper are respectively sealed and pressed to form a three-layer dough wrapper structure, and the dumpling forming is completed.

[0042] Embodiment 2 A dumpling forming method includes the following steps: Step 1: Place the dough wrapper on the forming through-hole of the dough-receiving plate 3; Step 2: The forming head 2 moves downward to insert the dough wrapper into the mold cup 4 located below the forming through-hole. At this time, the outer sides of the four circumferences of the dough wrapper are in contact with the inner side wall of the mold cup 4, the bottom of the dough wrapper is in contact with the lifting mold core 21, and the whole dough wrapper is concave. The forming head 2 is provided with forming ridges that are integrally in an oblique cross shape, and the forming ridges correspond to the forming grooves that are integrally in an oblique cross shape on the outer edge of the mold cup 4, and cooperate with each other to gather the part of the dough wrapper located between the forming ridges and the forming grooves to form wrinkles. The shape of the dough wrapper is as Figure 8 shown; Step 3: While inserting the dough wrapper, the forming head 2 injects the filling into the dough wrapper; Step 4: The forming head 2 moves upward, and the sealing device seals and presses the outer edge of the dough wrapper formed into a concave shape. The wrinkles located on the front side and the rear side of the dough wrapper are respectively sealed and pressed to form a three-layer dough wrapper structure, and the dumpling forming is completed.

[0043] Step Five: The skin receiving plate 3 descends to expose the formed dumplings, and the stripping device transfers the formed dumplings to the subsequent workstations. The stripping device can be an existing structure such as a manipulator or a push rod. The dumplings are clamped by the manipulator to other workstations, and the push rod pushes the dumplings out of the die cup 4 to other workstations. Here, the other workstations can be a conveying workstation or a boxing workstation, etc.

[0044] Embodiment 3 A dumpling forming method includes the following steps: Step One: Place the dough wrapper on the forming through-hole of the skin receiving plate 3; Step Two: The forming head 2 moves downward to insert the dough wrapper into the die cup 4 located below the forming through-hole. At this time, the outer sides of the four circumferences of the dough wrapper are in contact with the inner side wall of the die cup 4, the bottom of the dough wrapper is in contact with the lifting die core 21, and the whole dough wrapper is in a concave shape. The forming head 2 is provided with forming ridges that are integrally obliquely cross-shaped, and the forming ridges correspond to the integrally obliquely cross-shaped forming grooves on the outer edge of the die cup 4, and cooperate with each other to gather the part of the dough wrapper located between the forming ridges and the forming grooves to form wrinkles. The shape of the dough wrapper is as Figure 8 shown; Step Three: While inserting the dough wrapper, the forming head 2 injects the filling into the dough wrapper; Step Four: The forming head 2 moves upward, and the sealing device seals and presses the outer edge of the dough wrapper formed into a concave shape. The wrinkles located on the front side and the rear side of the dough wrapper are respectively pressed and formed into a three-layer dough wrapper structure, and the dumpling forming is completed.

[0045] Step Five: The skin receiving plate 3 descends to expose the formed dumplings, and the stripping device transfers the formed dumplings to the subsequent workstations. The stripping device can be an existing structure such as a manipulator or a push rod. The dumplings are clamped by the manipulator to other workstations, and the push rod pushes the dumplings out of the die cup 4 to other workstations. Here, the other workstations can be a conveying workstation or a boxing workstation, etc.

[0046] As Figures 1-3 shown, the specifically referred obliquely cross-shaped forming grooves in Step Two mean that: the forming grooves include a left groove 5, a right groove 6, a front groove 7, and a rear groove 8. The left groove 5 and the right groove 6 are arranged on the left and right sides of the die cup 4, the front groove 7 and the rear groove 8 are opened on both sides of the horizontal center line 9 of the die cup, and the front groove 7 and the rear groove 8 are symmetrically distributed with respect to the horizontal center 10 of the die cup, that is, the front groove 7 is at a position to the left or right of the center of the die cup 4, and the rear groove 8 is opened at a position to the right or left of the center of the die cup 4. The extension lines of the left groove 5 and the right groove 6 coincide into a horizontal line; the extension lines of the front groove 7 and the rear groove 8 coincide into an oblique line. At this time, the oblique line and the horizontal line intersect to form an obliquely cross-shaped pattern.

[0047] As Figures 4-5As shown in the figure, the formed ridges of the diagonal cross in the second step specifically refer to: the formed ridges include a left ridge 11, a right ridge 12, a front ridge 13, and a rear ridge 14. The left ridge 11 and the right ridge 12 are arranged on the left and right sides of the forming head 2. The front ridge 13 and the rear ridge 14 are opened on both sides of the horizontal center line of the forming head 2, and the front ridge 13 and the rear ridge 14 are symmetrically distributed with respect to the horizontal center of the forming head 2, that is, the front ridge 13 is at a position slightly to the left or right of the center of the mold cup 4, and the rear ridge 14 is opened at a position slightly to the right or left of the center of the mold cup 4. The extension lines of the left ridge 11 and the right ridge 12 coincide to form a horizontal line; the extension lines of the front ridge 13 and the rear ridge 14 coincide to form an oblique line. At this time, the oblique line and the horizontal line intersect to form an oblique cross shape, and the formed ridges and formed grooves of the oblique cross match each other's positions during operation.

[0048] In the fourth step, the cooperation of the formed grooves and formed ridges on the front and rear sides of the dough sheet can cause the dough sheet to form a wrinkle protruding towards the middle of the dough sheet on each of the front and rear sides. The two wrinkles are misaligned. Each wrinkle includes a wrinkle outer skin and a wrinkle inner skin. As the forming head 2 moves downward, the wrinkle inner skins of the two wrinkles will be gradually pressed downward towards the middle of the dough sheet by the top of the forming head 2, while the wrinkle outer skins remain relatively vertical. When the pressing device presses and forms the dough sheet in the above state, a three-layer pressing structure of the front dough sheet, the wrinkle outer skin, and the rear dough sheet will be formed at the wrinkled parts on the front and rear sides of the dough sheet.

[0049] In the second step, the formed ridges and formed grooves at the corresponding positions on the left and right sides of the dough sheet are folded from a flat state to a vertical state, facilitating subsequent pressing and forming.

[0050] When performing the first step, when the dough sheet is placed on the dough receiving plate 3, the mold cup 4 is located below the forming through hole; when performing the second step, the dough receiving plate 3 descends so that the mold cup 4 protrudes from the forming through hole.

[0051] When performing the fifth step, the lifting die core 21 in the mold cup 4 moves upward, pushing the formed dumpling upward and exposing the dumpling outside the mold cup 4.

[0052] The middle part of the forming head 2 is a hollow structure. A stuffing outlet is provided at the center of the bottom of the forming head 2. An inlet stuffing pipe is connected above the forming head 2. The inlet stuffing pipe transports the stuffing to the hollow structure in the forming head 2 and injects the stuffing onto the dough sheet through the stuffing outlet at the center of the bottom of the forming head 2.

[0053] As Figure 6 shown, the left ridge 11, the right ridge 12, the front ridge 13, and the rear ridge 14 on the forming head 2 correspond to the positions of the left groove 5, the right groove 6, the front groove 7, and the rear groove 8 respectively.

[0054] The formed through-holes include a middle formed hole 15. On the left and right sides of the middle formed hole 15, a left through-hole 16 and a right through-hole 17 are respectively communicated. In front of and behind the middle formed hole 15, a front through-hole 18 and a rear through-hole 19 are respectively communicated. The left convex strip 11 passes through the left through-hole 16 by moving up and down. The right convex strip 12 passes through the right through-hole 17 by moving up and down. The front convex strip 13 passes through the front through-hole 18 by moving up and down. The rear convex strip 14 passes through the rear through-hole 19 by moving up and down. As Figures 2-6 shown, since the left groove 5, the right groove 6, the front groove 7 and the rear groove 8 are provided on the mold cup 4, and the front groove 7 and the rear groove 8 are eccentrically arranged relative to the center of the mold cup 4 and are symmetrically arranged on both sides of the center line of the mold cup 4, and four formed convex strips corresponding to the positions of the four through-holes are provided on the forming head 2. Therefore, when the forming head 2 moves downward and contacts the dough sheet located above the mold cup 4, and then continues to move downward to insert the middle part of the dough sheet into the mold cup 4, at this time, under the action of the contact between the dough sheet and the mold cup 4 and the forming head 2, inwardly contracting wrinkles will be generated at the positions of the front groove 7 and the rear groove 8. In the subsequent pressing process, the outer skin of the wrinkles and the front and rear sides of the dough sheet can form a folded structure of three layers of dough sheet.

[0055] As Figure 7 shown, the left through-hole 16, the right through-hole 17, the front through-hole 18 and the rear through-hole 19 provided in the formed through-holes are used to facilitate the passing of the four convex strips on the forming head 2.

[0056] As Figure 3 shown, the horizontal centers of the left groove 5 and the right groove 6 are interconnected to form a horizontal line. The centers of the front groove 7 and the rear groove 8 at the same horizontal height are interconnected to form a diagonal line. The horizontal line and the diagonal line intersect obliquely in the mold cup 4. As Figure 5 shown, due to the corresponding arrangement positions of the four convex strips on the forming head 2 and the left groove 5, the right groove 6, the front groove 7 and the rear groove 8, accordingly, the left convex strip 11 and the right convex strip 12 among the four convex strips can be regarded as interconnected to form a horizontal line, and the front convex strip 13 and the rear convex strip 14 can be regarded as interconnected to form a diagonal line. At this time, the horizontal line and the diagonal line intersect obliquely in the middle of the forming head 2. The oblique intersection distribution can ensure that when the dough sheet is in contact and squeezed with the forming head 2 and the mold cup 4, a wrinkled part with a three-layer structure can be formed on the front and rear sides of the dough sheet. This three-layer structure can ensure that when the dough sheets are pressed together later, the dough sheets are closely attached to each other, making it not easy for the joint of the dough sheets to burst. And the three layers of dough sheets are folded together, which is easier to cook than the four-layer dough sheet structure and will not have the situation of uncooked dough during the cooking process.

[0057] As Figure 7As shown, a leather connecting groove 20 is provided on the leather connecting plate 3. The leather connecting groove 20 is an oval arranged vertically. The middle forming hole 15 of the forming through hole is an oval arranged horizontally. The vertical arrangement and the horizontal arrangement mentioned here both refer to that when looking down at the leather connecting plate 3, relative to the plane formed by the surface of the leather connecting plate 3, both ellipses are parallel to the upper surface of the leather connecting plate 3, and the vertically arranged ellipse and the horizontally arranged ellipse are perpendicular to each other from the top view angle. The oval of the leather connecting groove 20 is for receiving the oval dough sheet arranged vertically, while the oval of the middle forming hole 15 is for accommodating the oval mold cup 4 to pass through.

[0058] The left through hole 16 passes through the leather connecting groove 20 and extends outside the left side of the leather connecting groove 20. The right through hole 17 passes through the leather connecting groove 20 and extends outside the right side of the leather connecting groove 20. Since the dumpling wrapper is located in the leather connecting groove 20, when the forming head 2 moves downward, in order to make the dough sheets on the left and right sides of the dumpling wrapper tighten inward, so that as many forming ridges on the left and right sides of the forming head 2 as possible contact the dumpling wrapper, and when the forming ridges extend outside the dumpling wrapper, the forming effect on the dumpling wrapper is better.

[0059] The left ridge 11 and the right ridge 12 have the same thickness. The front ridge 13 and the rear ridge 14 have the same thickness. The thickness of the front ridge 13 is greater than the thickness of the left ridge 11.

[0060] The front outer edge and the rear outer edge of the mold cup 4 both bulge upward into an arc structure. The purpose of setting it as an arc structure is to avoid interference with the later pressing module. The pressing part of the existing pressing module is an arc mechanism bulging upward. So when the dough around the mold cup 4 is turned up and exposed, the exposed dough is also just an arc structure bulging upward, and then it is pressed by the pressing part with the same shape to finally form a dumpling.

[0061] The left groove 5 and the right groove 6 on the mold cup 4 are fan-shaped grooves. The central angle of the fan-shaped groove is 35 degrees - 45 degrees, and the bottom of the fan-shaped groove is arc-shaped; the front groove 7 and the rear groove 8 are fan-shaped grooves. The central angle of the fan-shaped groove is 32 degrees - 42 degrees, and the bottom of the fan-shaped groove is arc-shaped.

[0062] A lifting die core 21 is arranged in the mold cup 4. The bottom of the lifting die core 21 is connected to a connecting rod 22. The connecting rod 22 is connected to a cross bar 23. A first guide rod 24 is fixed on the cross bar 23. The first guide rod 24 passes through the cross bar 23. A first guide wheel 26 is arranged below the guide rod. A spring 25 is sleeved on the first guide rod 24. The upper end of the spring 25 is connected to the support frame 1. The first guide wheel 26 drives the first guide rod 24 to move. The first guide rod 24 drives the cross bar 23, and the connecting rod 22 drives the lifting die core 21 to rise or fall. Both sides of the leather connecting plate 3 are rotatably connected to one end of a fork 27. The middle of the fork 27 is rotatably connected to a connecting block 28. The connecting block 28 is fixed on the support frame 1. A second guide rod 29 is arranged at the other end of the fork 27. A second guide wheel 30 is arranged at the end of the second guide rod 29. The second guide wheel 30 drives the second guide rod 29 to move. The second guide rod 29 drives the fork 27 to move. The fork 27 drives the leather connecting plate 3 to rise or fall.

[0063] The front groove 7 of the mold cup 4 is opened at a position slightly to the left of the center of the mold cup 4, and the rear groove 8 is opened at a position slightly to the right of the center of the mold cup 4. Or the front groove 7 of the mold cup 4 is opened at a position slightly to the right of the center of the mold cup 4, and the rear groove 8 is opened at a position slightly to the left of the center of the mold cup 4.

Claims

1. A method for forming dumplings, characterized in that, It includes the following steps: Step 1: Place the dough wrapper on the forming through-hole of the dough receiving plate (3); Step 2: The forming head (2) moves downward, inserting the dough wrapper into the mold cup (4) located below the forming through-hole. At this time, the outer sides of the four circumferences of the dough wrapper are in contact with the inner side wall of the mold cup (4), the bottom of the dough wrapper is in contact with the lifting mold core, and the whole dough wrapper is concave. The forming head (2) is provided with forming ridges that are integrally obliquely cross-shaped, and the forming ridges correspond to the forming grooves that are integrally obliquely cross-shaped on the outer edge of the mold cup (4), and cooperate with each other to gather the part of the dough wrapper located between the forming ridges and the forming grooves to form wrinkles; Step 3: While the forming head (2) inserts the dough wrapper, inject the filling into the dough wrapper; Step 4: The forming head (2) moves upward, and the pressing device presses and seals the outer edge of the dough wrapper formed into a concave shape. The wrinkles located on the front side and the rear side of the dough wrapper are respectively pressed to form a three-layer dough wrapper structure, and the dumpling forming is completed.

2. A dumpling forming method according to claim 1, characterized in that It further includes: Step 5: The dough receiving plate (3) descends, exposing the formed dumplings upward, and the blanking device transfers the formed dumplings to the subsequent workstations.

3. A method for forming dumplings according to claim 1, characterized in that, In the specific sense of the obliquely cross-shaped forming grooves in Step 2: The forming grooves include a left groove (5), a right groove (6), a front groove (7) and a rear groove (8). The left groove (5) and the right groove (6) are arranged on the left and right sides of the mold cup (4), the front groove (7) and the rear groove (8) are opened on both sides of the horizontal center line (9) of the mold cup, and the front groove (7) and the rear groove (8) are symmetrically distributed with respect to the horizontal center (10) of the mold cup.

4. A method for forming dumplings according to claim 3, characterized in that, In the specific sense of the obliquely cross-shaped forming ridges in Step 2: The forming ridges include a left ridge (11), a right ridge (12), a front ridge (13) and a rear ridge (14). The left ridge (11) and the right ridge (12) are arranged on the left and right sides of the forming head (2), the front ridge (13) and the rear ridge (14) are opened on both sides of the horizontal center line of the forming head (2), and the front ridge (13) and the rear ridge (14) are symmetrically distributed with respect to the horizontal center of the forming head (2).

5. A method for forming dumplings according to claim 1, characterized in that, In Step 4, the cooperation of the forming grooves and the forming ridges on the front side and the rear side of the dough wrapper can enable the dough wrapper to form a wrinkle that bulges towards the middle of the dough wrapper on each of the front side and the rear side. The two wrinkles are misaligned. Each wrinkle includes a wrinkle outer skin and a wrinkle inner skin. As the forming head (2) moves downward, the wrinkle inner skins of the two wrinkles will be gradually pressed downward towards the middle of the dough wrapper by the top of the forming head (2), while the wrinkle outer skins remain in a vertical state. When the pressing device presses and forms the dough wrapper in the above state, a three-layer pressing structure of the front side dough wrapper, the wrinkle outer skin and the rear side dough wrapper will be formed at the wrinkles on the front side and the rear side of the dough wrapper.

6. A method for forming dumplings according to claim 1, characterized in that, In Step 2, the positions corresponding to the forming ridges and the forming grooves on the left and right sides of the dough wrapper are turned from a planar state to a vertical state.

7. A method for forming dumplings according to claim 1, characterized in that When Step 1 is executed, when the dough wrapper is placed on the dough receiving plate (3), the mold cup (4) is located below the forming through-hole; when Step 2 is executed, the dough receiving plate (3) descends so that the mold cup (4) protrudes from the forming through-hole.

8. A method for forming dumplings according to claim 1, wherein, When step five is executed, the lifting die core in the mold cup (4) moves upward, pushing the formed dumplings upward and exposing the dumplings outside the mold cup (4).

9. A method for forming dumplings according to claim 1, characterized in that, The bottom of the forming head (2) is integrally conical, and the bottom surface of each forming rib is an inclined surface inclined towards the middle of the forming head (2). The middle of the forming head (2) is a hollow structure. A stuffing outlet is provided at the center of the bottom of the forming head (2). A stuffing inlet pipe is connected above the forming head (2). The stuffing inlet pipe transports the stuffing to the hollow structure in the forming head (2) and injects the stuffing onto the dough through the stuffing outlet at the center of the bottom of the forming head (2).

10. A method for forming dumplings according to claim 4, characterized in that, The left rib (11) and the right rib (12) have the same thickness. The front rib (13) and the rear rib (14) have the same thickness. The thickness of the front rib (13) is greater than the thickness of the left rib (11).

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