A method for forming dumplings

Abstract

The present application belongs to the technical field of food processing equipment manufacturing, and particularly relates to a dumpling forming method, which comprises the following steps: placing a wrapper on a wrapper placing plate; moving a forming head downward to thrust the wrapper into a mold cup located below a forming through hole, and the whole wrapper is concave, the forming head is provided with forming convex strips which are overall cross-shaped, the forming convex strips correspond to forming grooves which are overall cross-shaped on the outer edge of the mold cup, and the forming convex strips and the forming grooves cooperate with each other to gather and form wrinkles on the part of the wrapper located between the forming convex strips and the forming grooves; while the forming head is thrusting the wrapper, the forming head injects stuffing into the wrapper; moving the forming head upward, an edge sealing and pressing device seals and presses the outer edge of the wrapper which is formed to be concave, and the wrinkle part is pressed to form a three-layer wrapper structure. The cooperation of the grooves and the convex strips realizes the three-layer folding structure, so that after the wrapper is sealed and pressed, the firmness of the pressing can be considered, and the pressed part can be easily cooked, and the situation of undercooked wrapper does not occur.

Description

Technical Field

[0001] This invention belongs to the field of food processing equipment manufacturing technology, and in particular relates to a method for forming dumplings. Background Technology

[0002] With the increasing application of automated production in the frozen food manufacturing industry, the market demand for automated production equipment for frozen dumplings is also increasing. There are already many food forming devices that can produce dumplings. However, when these devices compress dumplings, in order to achieve a handmade effect, they need to form a pleated structure on the pressing edge. However, the traditional pleated structure is the bending and overlapping of two layers of dough. In addition to the original two layers of dough in the pressing part, there are a total of four layers of dough. When these four layers of dough overlap, the joints of the dough are not easy to cook through, which ultimately affects the taste of the dumplings.

[0003] Existing technology, such as Chinese invention patent publication number CN107535552A entitled "Method for Forming Filled Foods," discloses the following: This application belongs to the field of food processing technology, and particularly relates to a method for forming filled foods, including the following steps: First, dough feeding and cutting. A forming mold on a turntable is located below the dough feeding and cutting station. Dumpling dough strips are cut into specified shapes and fall onto the forming mold below. The remaining dough after cutting enters an opening on the turntable and is conveyed downwards for recycling. Second, filling injection. The turntable drives the forming mold after receiving the dough to the filling station, where the filling is injected onto the dough. This application achieves the recycling of remaining dough by providing an opening structure on the turntable assembly for recycling the remaining dough after cutting. It fully utilizes the space below the turntable assembly. A recycling bin or a remaining dough processing mechanism can be placed below the opening structure to directly store or process the remaining dough for reuse. In actual use, when the dough is pressed and shaped, multiple folds and patterns are formed on the dough. However, some folds may extend to the sealing area of ​​the dumpling, resulting in multiple four-layer dough folds at the sealing area. This makes it difficult to avoid the phenomenon that the dumpling skin at the multi-layer dough folds is not easy to cook. Summary of the Invention

[0004] To overcome the aforementioned problems with existing technologies, a dumpling forming method is proposed that can create imitation handmade pleats without forming four layers of dough at the pleats.

[0005] To achieve the above-mentioned technical effects, the technical solution of this application is as follows:

[0006] A method for forming dumplings includes the following steps:

[0007] Step 1: Place the dough sheet on the forming through hole of the receiving plate;

[0008] Step 2: The forming head moves downward and inserts the dough into the mold cup located below the forming through hole. At this time, the outer sides of the dough are in contact with the inner side wall of the mold cup, the bottom of the dough is in contact with the lifting mold core, and the dough is concave in shape. The forming head is provided with a forming protrusion that is shaped like an oblique cross. The forming protrusion corresponds to the forming groove that is shaped like an oblique cross on the outer edge of the mold cup, and they work together to gather the part of the dough between the forming protrusion and the forming groove to form wrinkles.

[0009] Step 3: While the shaping head is inserted into the dough, the filling is injected into the dough.

[0010] Step 4: The forming head moves upward, and the pressing device seals the outer edge of the dough that has been formed into a concave shape. The folds on the front and back sides of the dough are pressed together to form a three-layer dough structure, and the dumpling is formed.

[0011] Further, in step five, the receiving plate descends, exposing the formed dumplings, and the unloading device transfers the formed dumplings to the subsequent work station.

[0012] Furthermore, the oblique cross-shaped forming groove in step two specifically refers to: the forming groove includes a left groove, a right groove, a front groove, and a rear groove. The left and right grooves are located on the left and right sides of the mold cup, and the front and rear grooves are located on both sides of the horizontal center line of the mold cup, and the front and rear grooves are symmetrically distributed with respect to the horizontal center of the mold cup.

[0013] Furthermore, the oblique cross-shaped forming ridges in step two specifically refer to: the forming ridges include a left ridge, a right ridge, a front ridge, and a rear ridge. The left and right ridges are located on the left and right sides of the forming head, while the front and rear ridges are located on both sides of the horizontal center line of the forming head, and the front and rear ridges are symmetrically distributed with respect to the horizontal center of the forming head.

[0014] Furthermore, in step four, the cooperation of the forming groove and the forming protrusion on the front and back sides of the dough allows the dough to form a wrinkle that bulges towards the center of the dough on both the front and back sides. The two wrinkles are staggered, and each wrinkle includes an outer wrinkle skin and an inner wrinkle skin. As the forming head moves downward, the inner wrinkle skin of the two wrinkles is gradually pressed down towards the center of the dough by the top of the forming head, while the outer wrinkle skin remains relatively vertical. When the pressing device presses the dough in the above state, a three-layer pressing structure of front side skin, outer wrinkle skin, and back side skin will be formed at the wrinkles on the front and back sides of the dough.

[0015] Furthermore, in step two, the forming protrusions and forming grooves on the left and right sides of the dough are folded from a flat state to a vertical state.

[0016] Furthermore, when performing step one, the mold cup is located below the forming through hole when the dough is placed on the receiving plate; when performing step two, the receiving plate descends so that the mold cup protrudes from the forming through hole.

[0017] Furthermore, when step five is performed, the lifting mold core in the mold cup moves upward, pushing the formed dumpling upward and exposing the dumpling outside the mold cup.

[0018] Furthermore, the bottom of the forming head is generally conical, and the bottom surface of each forming protrusion is an inclined surface that slopes towards the middle of the forming head. The middle of the forming head is a hollow structure, and a filling outlet is provided in the center of the bottom of the forming head. A filling inlet is connected to the top of the forming head. The filling inlet transports the filling to the hollow structure in the forming head and injects the filling onto the dough through the filling outlet in the center of the bottom of the forming head.

[0019] Furthermore, the left convex strip, right convex strip, front convex strip and rear convex strip on the forming head correspond to the positions of the left groove, right groove, front groove and rear groove, respectively;

[0020] Furthermore, the left and right convex strips have the same thickness, the front and rear convex strips have the same thickness, and the front convex strip has a greater thickness than the left convex strip.

[0021] Furthermore, the outer edges of the front and rear sides of the mold cup both bulge upwards in an arc shape.

[0022] Furthermore, the left and right grooves on the mold cup are fan-shaped grooves with a central angle of 35-45 degrees and an arc-shaped bottom; the front and rear grooves are fan-shaped grooves with a central angle of 32-42 degrees and an arc-shaped bottom.

[0023] Furthermore, the mold cup is provided with a lifting mold core, the bottom of which is connected to a connecting rod, the connecting rod is connected to a crossbar, a first guide rod is fixed on the crossbar, the first guide rod passes through the crossbar, 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 the support frame.

[0024] Furthermore, the two sides of the connecting plate are rotatably connected to one end of the fork, the middle of the fork is rotatably connected to the connecting block, the connecting block is fixed on the support frame, and a second guide rod is provided at the other end of the fork, with a second guide wheel at the end of the guide rod.

[0025] Furthermore, the front groove of the mold cup is located slightly to the left of the center of the mold cup, and the rear groove is located slightly to the right of the center of the mold cup.

[0026] Furthermore, the front groove of the mold cup is located slightly to the right of the center of the mold cup, and the rear groove is located slightly to the left of the center of the mold cup.

[0027] The advantages of this application are:

[0028] 1. This application sets a groove in the shape of an oblique cross on the mold cup and a corresponding convex strip in the shape head. The cooperation of the groove and the convex strip achieves a three-layer folded structure at the groove and the convex strip on the front and back sides of the dough. This ensures that after the dough is pressed and sealed, it can maintain the firmness of the pressing and ensure that the pressed part can be easily cooked without the situation of undercooked dough.

[0029] 2. The receiving plate of this application is provided with a through hole for the protrusion of the forming head to pass through, which makes it easier for the forming head to push the dough into the mold cup downward.

[0030] 3. The thicker front and rear convex strips in this application are designed to form a larger fold inwards. The larger fold makes it easier to separate the inner and outer skin of the fold, thus achieving a three-layer skin pressing structure. The thinner left and right convex strips are designed to make the gaps narrower when the front and back sides of the skin are folded, which facilitates subsequent pressing.

[0031] 4. The front and rear outer edges of the mold cup in this application are both raised upwards in an arc shape, which can avoid interference between the mold cup and the pressing module, so that the pressing part of the final formed dumpling also has an upwardly raised arc shape. Attached Figure Description

[0032] Figure 1 This is a schematic diagram of the overall structure of the molding die.

[0033] Figure 2 This is a schematic diagram of the mold cup structure.

[0034] Figure 3 This is a top view showing the distribution of the molding grooves in the mold cup.

[0035] Figure 4 This is a schematic diagram of the forming head structure.

[0036] Figure 5 This is a top view showing the distribution of the forming protrusions on the forming head.

[0037] Figure 6 This is a schematic diagram showing the state of the molding head pressing the surface skin against the mold cup.

[0038] Figure 7 This is a schematic diagram of the splicing plate structure.

[0039] Figure 8 This is a top view of the dough being shaped into a concave structure by the forming head and mold cup.

[0040] Figure 9 This is a schematic diagram of the lifting transmission structure of the lifting mold core.

[0041] Figure 10 This is a schematic diagram of the lifting and transmission structure for the connecting plate.

[0042] In the attached image:

[0043] 1-Support frame, 2-Forming head, 3-Connecting plate, 4-Mold cup, 5-Left groove, 6-Right groove, 7-Front groove, 8-Rear groove, 9-Horizontal center line of mold cup, 10-Horizontal center of mold cup, 11-Left convex strip, 12-Right convex strip, 13-Front convex strip, 14-Rear convex strip, 15-Central forming hole, 16-Left through hole, 17-Right through hole, 18-Front through hole, 19-Rear through hole, 20-Connecting groove, 21-Lifting mold core, 22-Connecting rod, 23-Crossbar, 24-First guide rod, 25-Spring, 26-First guide wheel, 27-Fork, 28-Connecting block, 29-Second guide rod, 30-Second guide wheel. Detailed Implementation

[0044] To make the objectives, technical solutions, and advantages of the embodiments of this application clearer, the technical solutions of the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this application, and not all embodiments. The components of the embodiments of this application described and shown in the accompanying drawings can generally be arranged and designed in various different configurations.

[0045] 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 to illustrate selected embodiments of the application. All other embodiments obtained by those skilled in the art based on the embodiments of this application without inventive effort are within the scope of protection of this application.

[0046] It should be noted that similar labels and letters in the following figures indicate similar items. Therefore, once an item is defined in one figure, it does not need to be further defined and explained in subsequent figures.

[0047] In the description of this application, it should be noted that the terms "upper," "vertical," "inner," and "outer," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings, or the orientation or positional relationship commonly used when the product is in use, or the orientation or positional relationship commonly understood by those skilled in the art. They are used only for the convenience of describing this application and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation on this application. In addition, the terms "first," "second," etc., are only used to distinguish descriptions and should not be construed as indicating or implying relative importance.

[0048] In the description of this application, it should also be noted that, unless otherwise expressly specified and limited, the terms "set," "install," and "connect" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; and they can refer to the internal connection of two components. Those skilled in the art can understand the specific meaning of the above terms in this application based on the specific circumstances.

[0049] Example 1

[0050] A method for shaping dumplings includes the following steps:

[0051] Step 1: Place the dough on the forming through hole of the receiving plate 3;

[0052] Step 2: The forming head 2 moves downwards, inserting the dough into the mold cup 4 located below the forming through hole. At this time, the outer edges of the dough contact the inner wall of the mold cup 4, and the bottom of the dough contacts the lifting mold core 21. The dough is concave in shape. The forming head 2 is provided with forming protrusions that are generally shaped like an oblique cross. The forming protrusions correspond to the forming grooves that are generally shaped like an oblique cross on the outer edge of the mold cup 4. They work together to gather the part of the dough located between the forming protrusions and the forming grooves to form wrinkles. The dough shape is as follows: Figure 8 As shown;

[0053] Step 3: While the shaping head 2 is inserting into the dough, the filling is injected into the dough.

[0054] Step 4: The forming head 2 moves upward, and the pressing device seals the outer edge of the dough that has been formed into a concave shape. The folds on the front and back sides of the dough are pressed together to form a three-layer dough structure, and the dumpling is formed.

[0055] Example 2

[0056] A method for shaping dumplings includes the following steps:

[0057] Step 1: Place the dough on the forming through hole of the receiving plate 3;

[0058] Step 2: The forming head 2 moves downwards, inserting the dough into the mold cup 4 located below the forming through hole. At this time, the outer edges of the dough contact the inner wall of the mold cup 4, and the bottom of the dough contacts the lifting mold core 21. The dough is concave in shape. The forming head 2 is provided with forming protrusions that are generally shaped like an oblique cross. The forming protrusions correspond to the forming grooves that are generally shaped like an oblique cross on the outer edge of the mold cup 4. They work together to gather the part of the dough located between the forming protrusions and the forming grooves to form wrinkles. The dough shape is as follows: Figure 8 As shown;

[0059] Step 3: While the shaping head 2 is inserting into the dough, the filling is injected into the dough.

[0060] Step 4: The forming head 2 moves upward, and the pressing device seals the outer edge of the dough that has been formed into a concave shape. The folds on the front and back sides of the dough are pressed together to form a three-layer dough structure, and the dumpling is formed.

[0061] Step 5: The receiving plate 3 descends, exposing the formed dumplings. The unloading device transfers the formed dumplings to the subsequent workstation. The unloading device can be an existing structure such as a robot arm or a push rod. The robot arm picks up the dumplings and moves them to other workstations, while the push rod pushes the dumplings out of the mold cup 4 and moves them to other workstations, such as a conveying workstation or a boxing workstation.

[0062] Example 3

[0063] A method for shaping dumplings includes the following steps:

[0064] Step 1: Place the dough on the forming through hole of the receiving plate 3;

[0065] Step 2: The forming head 2 moves downwards, inserting the dough into the mold cup 4 located below the forming through hole. At this time, the outer edges of the dough contact the inner wall of the mold cup 4, and the bottom of the dough contacts the lifting mold core 21. The dough is concave in shape. The forming head 2 is provided with forming protrusions that are generally shaped like an oblique cross. The forming protrusions correspond to the forming grooves that are generally shaped like an oblique cross on the outer edge of the mold cup 4. They work together to gather the part of the dough located between the forming protrusions and the forming grooves to form wrinkles. The dough shape is as follows: Figure 8 As shown;

[0066] Step 3: While the shaping head 2 is inserting into the dough, the filling is injected into the dough.

[0067] Step 4: The forming head 2 moves upward, and the pressing device seals the outer edge of the dough that has been formed into a concave shape. The folds on the front and back sides of the dough are pressed together to form a three-layer dough structure, and the dumpling is formed.

[0068] Step 5: The receiving plate 3 descends, exposing the formed dumplings. The unloading device transfers the formed dumplings to the subsequent workstation. The unloading device can be an existing structure such as a robot arm or a push rod. The robot arm picks up the dumplings and moves them to other workstations, while the push rod pushes the dumplings out of the mold cup 4 and moves them to other workstations, such as a conveying workstation or a boxing workstation.

[0069] like Figures 1-3 As shown, the oblique cross forming groove in step two specifically refers to: the forming groove includes 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 located on the left and right sides of the mold cup 4, and the front groove 7 and the rear groove 8 are located on both sides of the horizontal center line 9 of the mold cup. The front groove 7 and the rear groove 8 are symmetrically distributed with respect to the horizontal center 10 of the mold cup. That is, the front groove 7 is located to the left or right of the center of the mold cup 4, and the rear groove 8 is located to the right or left of the center of the mold cup 4. The extension lines of the left groove 5 and the right groove 6 coincide to form a horizontal line; the extension lines of the front groove 7 and the rear groove 8 coincide to form a diagonal line. At this time, the diagonal line and the horizontal line intersect to form an oblique cross shape.

[0070] like Figures 4-5 As shown, the oblique cross forming protrusions in step two specifically refer to: the forming protrusions include a left protrusion 11, a right protrusion 12, a front protrusion 13, and a rear protrusion 14. The left protrusion 11 and right protrusion 12 are located on the left and right sides of the forming head 2, and the front protrusion 13 and rear protrusion 14 are located on both sides of the horizontal center line of the forming head 2. The front protrusion 13 and rear protrusion 14 are symmetrically distributed with respect to the horizontal center of the forming head 2. That is, the front protrusion 13 is located to the left or right of the center of the mold cup 4, and the rear protrusion 14 is located to the right or left of the center of the mold cup 4. The extension lines of the left protrusion 11 and right protrusion 12 coincide to form a horizontal line; the extension lines of the front protrusion 13 and rear protrusion 14 coincide to form a diagonal line. At this time, the diagonal line and the horizontal line intersect to form an oblique cross shape, and the positions of the oblique cross forming protrusions and forming grooves are matched and correspond to each other during operation.

[0071] In step four, the cooperation of the forming groove and the forming protrusion on the front and back sides of the dough allows the dough to form a fold that bulges towards the center of the dough on both the front and back sides. The two folds are staggered, and each fold includes an outer fold and an inner fold. As the forming head 2 moves downward, the inner folds of the two folds are gradually pressed down towards the center of the dough by the top of the forming head 2, while the outer folds remain relatively vertical. When the pressing device presses the dough in the above state, a three-layer pressing structure of front side dough, outer fold, and back side dough will be formed at the folds on the front and back sides of the dough.

[0072] In step two, the forming protrusions and forming grooves on the left and right sides of the dough are folded from a flat state to a vertical state to facilitate subsequent pressing and shaping.

[0073] When step one is performed, the mold cup 4 is located below the forming through hole when the dough is placed on the receiving plate 3; when step two is performed, the receiving plate 3 is lowered so that the mold cup 4 protrudes out of the forming through hole.

[0074] When step five is performed, the lifting mold core 21 in the mold cup 4 moves upward, pushing the formed dumpling upward and exposing the dumpling outside the mold cup 4.

[0075] The middle part of the forming head 2 is hollow, and the bottom center of the forming head 2 is provided with a filling outlet. The top of the forming head 2 is connected to a filling tube, which transports the filling to the hollow structure in the forming head 2 and injects the filling onto the dough through the filling outlet at the bottom center of the forming head 2.

[0076] like Figure 6 As shown, the left convex strip 11, right convex strip 12, front convex strip 13 and rear convex strip 14 on the forming head 2 correspond to the positions of the left groove 5, right groove 6, front groove 7 and rear groove 8, respectively.

[0077] The forming through hole includes a central forming hole 15, with a left through hole 16 and a right through hole 17 connected to the left and right sides of the central forming hole 15, respectively. A front through hole 18 and a rear through hole 19 are connected to the front and rear of the central forming hole 15, respectively.

[0078] 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, and the rear convex strip 14 passes through the rear through hole 19 by moving up and down.

[0079] like Figures 2-6 As shown, since the mold cup 4 is provided with a left groove 5, a right groove 6, a front groove 7 and a rear groove 8, and the front groove 7 and the rear groove 8 are eccentrically positioned relative to the center of the mold cup 4 and are symmetrically positioned on both sides of the center line of the mold cup 4, and the forming head 2 is provided with four forming protrusions corresponding to the four through holes, when the forming head 2 moves downward and contacts the skin above the mold cup 4, it continues to move downward and pushes the middle part of the skin into the mold cup 4. At this time, under the action of contact between the skin and the mold cup 4 and the forming head 2, inward shrinkage wrinkles will be generated at the positions of the front groove 7 and the rear groove 8. In the subsequent pressing process, the wrinkled skin and the front and rear sides of the skin can form a three-layer skin folding structure.

[0080] like Figure 7 As shown, the left through hole 16, right through hole 17, front through hole 18 and rear through hole 19 provided in the forming through hole are used to facilitate the passage of the four protrusions on the forming head 2.

[0081] like Figure 3As shown, the left groove 5 and right groove 6 are horizontally connected at their centers, forming a horizontal line. The front groove 7 and rear groove 8 are horizontally connected at their centers, forming a diagonal line. The horizontal and diagonal lines intersect obliquely within the mold cup 4. Figure 5 As shown, since the positions of the four protrusions on the forming head 2 correspond to the left groove 5, right groove 6, front groove 7, and rear groove 8, the left protrusion 11 and right protrusion 12 can be considered as connected as a horizontal line, and the front protrusion 13 and rear protrusion 14 can be considered as connected as a diagonal line. The horizontal and diagonal lines intersect obliquely in the middle of the forming head 2. This obliquely intersecting distribution ensures that when the dough comes into contact with and is pressed against the forming head 2 and mold cup 4, a three-layered wrinkle structure is formed on both the front and back sides of the dough. This three-layered structure ensures a tighter fit between the dough layers during subsequent pressing, preventing the dough from bursting open. Furthermore, the three layers of dough folded together are easier to cook than a four-layered dough structure, preventing raw dough from forming during cooking.

[0082] like Figure 7 As shown, the receiving plate 3 is provided with a receiving groove 20, which is a vertically arranged ellipse. The central forming hole 15 of the forming through hole is a horizontally arranged ellipse. Here, "vertical arrangement" and "horizontal arrangement" refer to the fact that, when viewed from above, relative to the plane formed by the surface of the receiving plate 3, both ellipses are parallel to the upper surface of the receiving plate 3, and the vertically arranged ellipse and the horizontally arranged ellipse are perpendicular to each other from a top-view perspective. The ellipse of the receiving groove 20 is to receive the vertically arranged elliptical surface layer, while the ellipse of the central forming hole 15 is to accommodate the elliptical mold cup 4 through which it passes.

[0083] The left through hole 16 passes through the receiving groove 20 and extends beyond the left side of the receiving groove 20, while the right through hole 17 passes through the receiving groove 20 and extends beyond the right side of the receiving groove 20. Since the dumpling wrapper is located in the receiving groove 20, when the forming head 2 moves downward, in order to tighten the left and right sides of the dumpling wrapper inward, the forming protrusions on the left and right sides of the forming head 2 should contact the dumpling wrapper as much as possible. Furthermore, the forming effect is better when the forming protrusions extend beyond the dumpling wrapper.

[0084] The left convex strip 11 and the right convex strip 12 have the same thickness, the front convex strip 13 and the rear convex strip 14 have the same thickness, and the thickness of the front convex strip 13 is greater than the thickness of the left convex strip 11.

[0085] The front and rear outer edges of the mold cup 4 are both convex upwards in an arc shape. The purpose of the arc shape is to avoid interference with the subsequent pressing module. The pressing part of the existing pressing module is an upwardly convex arc mechanism. So when the dough is folded up from the mold cup 4 and exposed, the exposed dough is also an upwardly convex arc structure. Then, it is pressed together by the pressing part with the same shape to finally form a dumpling.

[0086] The left groove 5 and right groove 6 on the mold cup 4 are fan-shaped grooves with a central angle of 35-45 degrees and an arc-shaped bottom; the front groove 7 and rear groove 8 are fan-shaped grooves with a central angle of 32-42 degrees and an arc-shaped bottom.

[0087] A lifting mold core 21 is provided in the mold cup 4. The bottom of the lifting mold core 21 is connected to the connecting rod 22, which is connected to the crossbar 23. A first guide rod 24 is fixed on the crossbar 23 and passes through the crossbar 23. A first guide wheel 26 is provided below the guide rod. A spring 25 is sleeved on the first guide rod 24, and 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, and the first guide rod 24 drives the crossbar 23 and the connecting rod 22 to raise or lower the lifting mold core 21. The two sides of the connecting plate 3 are rotatably connected to one end of the fork 27. The middle part of the fork 27 is rotatably connected to the connecting block 28, which is fixed on the support frame 1. A second guide rod 29 is provided at the other end of the fork 27, and a second guide wheel 30 is provided 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, and the fork 27 drives the connecting plate 3 to rise or fall.

[0088] The front groove 7 of the mold cup 4 is located slightly to the left of the center of the mold cup 4, and the rear groove 8 is located slightly to the right of the center of the mold cup 4. Alternatively, the front groove 7 of the mold cup 4 is located slightly to the right of the center of the mold cup 4, and the rear groove 8 is located slightly to the left of the center of the mold cup 4.

Claims

1. A method for forming dumplings, characterized in that, Includes the following steps: Step 1: Place the dough on the forming through hole of the receiving plate (3); Step 2: The forming head (2) moves downward and inserts the dough into the mold cup (4) located below the forming through hole. At this time, the outer sides of the dough are in contact with the inner side wall of the mold cup (4), the bottom of the dough is in contact with the lifting mold core, and the dough is concave in the whole. The forming head (2) is provided with a forming protrusion that is shaped like an oblique cross. The forming protrusion corresponds to the forming groove that is shaped like an oblique cross on the outer edge of the mold cup (4), and they cooperate to gather the part of the dough between the forming protrusion and the forming groove to form wrinkles. The oblique cross forming ridges specifically refer to: forming ridges including left ridge (11), right ridge (12), front ridge (13) and rear ridge (14). The left ridge (11) and right ridge (12) are set on the left and right sides of the forming head (2), and the front ridge (13) and rear ridge (14) are opened on both sides of the horizontal center line of the forming head (2), and the front ridge (13) and rear ridge (14) are symmetrically distributed with respect to the horizontal center of the forming head (2). The extension lines of the left convex strip (11) and the right convex strip (12) coincide to form a horizontal line; the extension lines of the front convex strip (13) and the rear convex strip (14) coincide to form a diagonal line. At this time, the diagonal line and the horizontal line intersect to form a diagonal cross shape. Step 3: Shaping head (2) While inserting the dough, inject the filling into the dough; Step 4: The forming head (2) moves upward, and the pressing device seals and presses the outer edge of the dough that has been formed into a concave shape. The folds on the front and back sides of the dough are pressed to form a three-layer dough structure, and the dumpling is formed. The cooperation of the forming groove and the forming protrusion on the front and back sides of the dough allows the dough to form a fold that protrudes towards the center of the dough on the front and back sides respectively. The two folds are staggered. Each fold includes an outer fold and an inner fold. As the forming head (2) moves downward, the inner fold of the two folds is gradually pressed down towards the center of the dough by the top of the forming head (2), while the outer fold remains vertical. When the pressing device presses the dough in the above state, a three-layer pressing structure of front side dough, outer fold and back side dough will be formed at the folds on the front and back sides of the dough. The bottom of the forming head (2) is generally conical, and the bottom surface of each forming protrusion is an inclined surface that slopes towards the middle of the forming head (2).

2. The dumpling forming method according to claim 1, characterized in that, It also includes: Step 5, the receiving plate (3) descends, exposing the formed dumplings upwards, and the unloading device transfers the formed dumplings to the subsequent work station.

3. The dumpling forming method according to claim 1, characterized in that, The oblique cross forming groove in step two specifically refers to: the forming groove includes 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 set on the left and right sides of the mold cup (4), and 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. The dumpling forming method according to claim 1, characterized in that, In step two, the forming protrusions and forming grooves on the left and right sides of the dough are folded from a flat state to a vertical state.

5. The dumpling forming method according to claim 1, characterized in that, When step one is performed, the dough is placed on the receiving plate (3), and the mold cup (4) is located below the forming through hole; when step two is performed, the receiving plate (3) is lowered so that the mold cup (4) protrudes from the forming through hole.

6. The dumpling forming method according to claim 2, characterized in that, When step five is performed, the lifting mold core in the mold cup (4) moves upward, pushing the shaped dumpling upward and exposing the dumpling outside the mold cup (4).

7. The dumpling forming method according to claim 1, characterized in that, The middle part of the forming head (2) is hollow, and a filling outlet is provided at the bottom center of the forming head (2). A filling tube is connected above the forming head (2). The filling tube transports the filling to the hollow structure in the forming head (2) and injects the filling onto the dough through the filling outlet at the bottom center of the forming head (2).

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

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