Forming method for stuffed food

Abstract

A forming method for stuffed food. The method comprises: placing a dough wrapper (3) on a horizontal table top or into a concave die, dropping a stuffing (4) to fill the center of the dough wrapper (3), erecting the dough wrapper (3) on the periphery of the stuffing (4), and using a clamping device (2) to clamp the edge of the dough wrapper (3); lifting the dough wrapper (3) and the stuffing (4), and then placing the dough wrapper and the stuffing into a sealing device; and closing a sealing cutter to complete sealing of the dough wrapper (3). The present invention achieves the thin-wrapper and large-stuffing effect of the stuffed food, and implements automatic mechanical wrapping.

Description

A method for forming stuffed food Technical Field

[0001] The present invention relates to the technical field of food processing, and in particular to a method for forming stuffed food. Background Art

[0002] Stuffed foods are a traditional Chinese delicacy with a long history. With technological advancements and iterations, automated machinery has become increasingly integrated into the food processing industry, gradually replacing manual production. Common stuffed foods include steamed buns and pies. However, currently, machine-processed stuffed foods are inferior to their handmade counterparts in appearance, thinness of the crust, and the fullness of the filling. This presents technical challenges that R&D personnel need to consider and address.

[0003] Currently, there are two types of equipment for producing stuffed foods: one uses dough placed in a hopper, where two augers squeeze the dough downward. The dough then passes through a mold and is extruded into a cylindrical shape. The filling is then fed into the cylinder, which then falls into a sealing device, where it is sealed and cut into shape. The other uses a roller to roll the dough into a large sheet, which is then rolled into a cylindrical shape. The filling is then fed into the cylinder, which then falls into a sealing device, where it is sealed and cut into shape. The drawbacks of these two types of equipment are that the augers in the former can easily damage the gluten and cause the dough to overheat. In both types of equipment, the filling is continuously fed in by a screw, which can easily overheat and change the taste. Furthermore, these equipment has specific requirements for the type of filling, limiting the variety of fillings that can be used. Consequently, neither type of existing equipment can produce products with a thin crust and a large filling.

[0004] Currently, there are two semi-manual production methods. One is to form the dough into a cup-shaped dough skin, put the filling in, and then put it into a sealing device to seal it; the other is to place the dough skin flat, put the filling in, use claws to stand up the dough skin around the filling, gather the edges of the dough skin together, and use a sealing device to seal it on the top of the claws; the defects of both methods are: the former is suitable for harder dough with a moisture content of less than 40%; the finished dough skin of both production methods is thick, and the effect of thin skin and large filling cannot be achieved; the moisture content of the dough is 40%, which means that the ratio of water to flour when kneading the dough is 40 / 100. Summary of the Invention

[0005] The object of the present invention is to provide a method for forming stuffed food, which enables the stuffed food processed by the machine to have full fillings and achieve the effect of thin skin and large fillings.

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

[0007] A method for forming stuffed foods comprises placing dough on a horizontal surface or in a concave mold, dropping filling into the center of the dough, and raising the dough around the filling. The method comprises the following steps: after the dough is raised, clamping the edge of the dough with a clamping device; lifting the dough and the filling and placing them in a sealing device; closing the sealing tool to complete the sealing of the dough; the bottom of the dough is suspended in the air or supported by a support; and the dough around the filling can be in three states after being raised: the first state: the edges of the dough are surrounded together; the second state: an object is placed in the center of the dough, and the edges of the dough are surrounded by the object; and the third state: the edges of the dough are not surrounded together.

[0008] Preferably, the clamping device clamps the edge portion of the dough skin in a manner that the edges of the dough skin are gathered together and the clamping device is used to clamp the edge portion of the dough skin.

[0009] Preferably, the clamping device clamps the edge of the dough by placing an object in the center of the dough, surrounding the edge of the dough around the object, and using the clamping device to clamp the edge of the dough; the bottom surface of the object is higher than the position where the knife is closed.

[0010] Preferably, the clamping device clamps the edge portion of the dough skin in a manner that the edges of the dough skin are not gathered together, and the clamping device is used to clamp the edge portion of the dough skin.

[0011] Preferably, the edges of the dough are gathered together, and a group of claws are used to clamp the edge portions of the dough.

[0012] Preferably, an object is placed in the center of the dough, and the edge of the dough is surrounded by the object, and a group of claws are used to clamp the edge of the dough.

[0013] Preferably, the edges of the dough skin are not gathered together, and a group of clips surrounding the edges of the dough skin are used to clamp the edge portions of the dough skin.

[0014] A method for forming stuffed food comprises the following steps: placing dough on a horizontal surface or in a concave mold, dropping filling into the center of the dough, and standing up the dough around the filling. The method comprises the following steps: after the dough is stood up, using a needle to pierce the dough horizontally at the edge of the dough; hoisting the dough and the filling and placing them in a sealing device; closing the sealing knife to complete the sealing of the dough; the bottom of the dough is suspended in the air or supported by a support; and the dough around the filling can be in three states after standing up: the first state: the edges of the dough are surrounded together; the second state: an object is placed in the center of the dough and the edges of the dough are surrounded by the object; and the third state: the edges of the dough are not surrounded together.

[0015] The beneficial effects of the present invention are as follows: the thickness of the rolled dough is easily controlled; the clamping device suspends the dough and fillings, stretches the dough in the vertical direction, and thins the dough, so that the upper dough of the finished product is thin after sealing, achieving the effect of thin skin and large fillings; the present invention is suitable for dough of various humidity levels, and is also suitable for dough with a moisture content greater than 50% and high humidity; the technical solution of the present invention can realize automated mechanical production of packaging. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] Figure 1 is a schematic diagram of the first set of claws inserting dough and fillings;

[0017] FIG2 is a schematic diagram showing the first set of claws closing to make the dough around the filling stand up and the edges of the dough gather together;

[0018] Figure 3 is a schematic diagram of the third set of jaws being open with a cylinder in the center;

[0019] FIG4 is a schematic diagram of the second set of claws clamping the edge of the dough;

[0020] Figure 5 is a schematic diagram of the third set of claws clamping the edge of the dough, with a cylinder in the center;

[0021] Figure 6 is a schematic diagram of a clip holding the edge of the dough and raising it upright;

[0022] Explanation of the figure numbers: 1. Bracket; 2. Clip; 3. Dough; 4. Filling; 11. First set of claws box; 12. First set of claws; 13. Dough; 14. Filling; 21. Second set of claws box; 22. Second set of claws; 31. Third set of claws box; 32. Third set of claws; 35. Column. DETAILED DESCRIPTION

[0023] The embodiments described are only a part of the embodiments of the present invention, rather than all the embodiments. In the following embodiments, the clamping and lifting processes are manual operations.

[0024] Example 1:

[0025] The dough skin 13 has a diameter of 9.5 cm, a thickness of 2 mm, and a weight of 29 grams. The moisture content of the dough skin is 50%. The dough skin 13 is placed on a horizontal surface, and the filling 14 is filled in the center of the dough skin. The filling weighs 23 grams. The dough skin 13 and the filling 14 are moved into the claws. The first set of claws 12 are used to stand up the dough skin 13 around the filling 14, and the edges of the dough skin 13 are gathered together. The second set of claws 22 are used to clamp the edge part of the dough skin 13. The first set of claws 12 are released. The dough skin 13 and the filling 14 are lifted up using the second set of claws 22. The sealing device is placed in the dough skin. The sealing tool is closed to complete the sealing. The finished product weighs 43 grams.

[0026] The sealing device is a set of cutting tools that converge towards the center to seal the dough, cut off the excess dough on the top, and also press wrinkles on the top of the finished product.

[0027] The sealing position is below the clamping device and above the filling; choosing a suitable sealing position can make the upper dough of the finished product thin enough.

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

[0029] Example 2:

[0030] The dough has a diameter of 14 cm, a thickness of 2.5 mm, a weight of 50 g, and a moisture content of 55%. The dough is placed in a concave mold, and a filling is filled in the center of the dough, and the filling weighs 50 g. The dough and the filling are moved into the claws; the claws are used to stand up the dough around the filling, and the edges of the dough are gathered together; the second set of claws 22 are used to clamp the edge of the dough; the lower claws are released; the second set of claws 22 are used to lift the dough and the filling; the sealing device is placed in the dough; the sealing is completed; the finished product weighs 88 g.

[0031] Placing the dough in the concave mold can increase the amount of filling.

[0032] Example 3:

[0033] The dough has a diameter of 11 cm, a thickness of 0.7 mm, and a weight of 14 g. The moisture content of the dough is 40%. The dough is placed on a horizontal surface, and the filling is filled in the center of the dough. The filling weighs 25 g. The dough and the filling are moved into the claws. The claws are used to stand up the dough around the filling, and the edges of the dough are gathered together. The second set of claws 22 are used to clamp the edge of the dough. The lower claws are released. The second set of claws 22 are used to lift the dough and the filling. The sealing device is placed in the dough. The sealing is completed. The finished product weighs 35 g.

[0034] Example 4:

[0035] The dough has a diameter of 14 cm, a thickness of 0.9 mm, a weight of 38 g, and a moisture content of 55%. The dough is placed in a concave mold, and the filling is filled in the center of the dough, and the filling weighs 50 g; the dough and the filling are moved into the claws; the claws are used to stand up the dough around the filling, and the edges of the dough are gathered together; the second set of claws 22 are used to clamp the edge of the dough; the lower claws are loosened; the second set of claws 22 are used to lift the dough and the filling; a support is used to support the bottom of the dough; a sealing device is placed in it; the sealing tool is closed to complete the sealing; the finished product weighs 81 g.

[0036] When the dough is thin, humid, and the filling is heavy, a support is used at the bottom of the dough to lift it up and prevent it from being torn.

[0037] Example 5:

[0038] The dough skin 13 has a diameter of 9.5 cm, a thickness of 2 mm, a weight of 29 grams, and a moisture content of 50%. The dough skin 13 is placed on a horizontal surface, and the filling 14 is filled in the center of the dough skin. The filling 14 weighs 23 grams. The first set of claws 12 are used to stand up the dough skin 13 around the filling 14, and the edges of the dough skin 13 are gathered around the column 35. The third set of claws 32 are used to clamp the edge portion of the dough skin 13. The first set of claws 12 are released. The third set of claws 32 are used to lift the dough skin 13 and the filling 14. The sealing device is placed in the dough skin 13. The sealing is completed. The finished product weighs 43 grams.

[0039] The bottom surface of the cylinder is higher than the position where the tool is closed.

[0040] Example 6:

[0041] The dough has a diameter of 14 cm, a thickness of 2.5 mm, a weight of 50 g, and a moisture content of 55%. The dough is placed in a concave mold, and a filling is filled in the center of the dough. The filling weighs 50 g. The dough and filling are moved into the claws. The claws are used to stand up the dough around the filling, and the edges of the dough are gathered around the cylinder 35. The third group of claws 32 are used to clamp the edge of the dough. The lower claws are released. The third group of claws 32 are used to lift the dough and filling. The sealing device is placed in the dough. The sealing is completed. The finished product weighs 88 g.

[0042] The bottom surface of the cylinder is higher than the position where the tool is closed.

[0043] Example 7:

[0044] The dough 3 has a diameter of 9.5 cm, a thickness of 2 mm, and a weight of 29 grams. The moisture content of the dough is 50%. The dough 3 is placed on a horizontal surface, and the filling 4 is filled in the center of the dough. The filling 4 weighs 23 grams. Six clips 2 are used, and the clips 2 are evenly distributed around the edge of the dough. The clips 2 clamp the edge of the dough. The clips 2 are erected and hung on the bracket 1. The bracket 1 is lifted to lift the dough 3 and the filling 4. The sealing device is placed in the dough. The sealing is completed. The finished product weighs 43 grams.

[0045] The clip width is 3.5 mm, and the clamping force at the dough clamping position is 22 grams.

[0046] Example 8:

[0047] The dough skin 13 has a diameter of 9.5 cm, a thickness of 2 mm, a weight of 29 g, and a moisture content of 50%. The dough skin 13 is placed on a horizontal surface, and the filling 14 is filled in the center of the dough skin. The filling 14 weighs 23 g. The first set of clamping claws 12 are used to stand up the dough skin 13 around the filling 14, and the edges of the dough skin 13 are gathered together. Two 10 cm long needles are used to pierce the edge parts of the dough skin 13 horizontally respectively. The first set of clamping claws 12 are released. The long needles are lifted to lift the dough skin 13 and the filling 14. The sealing device is placed in the packaging container. The sealing tool is closed to complete the sealing. The finished product weighs 43 g.

[0048] Example 9:

[0049] The dough has a diameter of 14 cm, a thickness of 2.5 mm, a weight of 50 g, and a moisture content of 55%. The dough is placed in a concave mold, and the filling is filled in the center of the dough. The filling weighs 50 g. The dough and filling are moved into the claws. The claws are used to stand up the dough around the filling and gather the edges of the dough together. Two 10 cm long needles are used to pierce the edge of the dough horizontally. The lower claws are released. The long needles are lifted to lift the dough and filling. A support is used to support the bottom of the dough. The sealing device is placed in the mold. The sealing tool is closed to complete the sealing. The finished product weighs 88 g.

[0050] When the dough is thin, humid, and the filling is heavy, a support is used at the bottom of the dough to lift it up and prevent it from being torn.

[0051] The above are only preferred specific embodiments of the present invention, but the scope of protection of the present invention is not limited thereto. Any technician familiar with the technical field can make equivalent replacements or changes based on the technical solutions and inventive concepts of the present invention within the technical scope disclosed in the present invention, and they should be covered by the scope of protection of the present invention.

Claims

1. A forming method for filled foods, where the dough sheet is placed on a horizontal tabletop or in a female mold, the filling is dropped and placed in the center of the dough sheet, and the dough around the filling is erected. It is characterized in that The steps include: After the dough wrapper stands up, use a clamping device to clamp the edge part of the dough wrapper; lift the dough wrapper and the filling, and put them into a sealing device; close the sealing cutter to complete the sealing of the dough wrapper; the bottom of the dough wrapper is suspended or supported by a support at the bottom; there are three states of the dough wrapper around the filling after it stands up. The first is that the edges of the dough wrapper are gathered together. The second is that an object is placed in the center of the dough wrapper and the edges of the dough wrapper are gathered around the object. The third is that the edges of the dough wrapper are not gathered together.

2. The method according to claim 1, wherein: The way the clamping device clamps the edge part of the dough wrapper is that the edges of the dough wrapper are gathered together, and the clamping device is used to clamp the edge part of the dough wrapper.

3. The method according to claim 1, wherein: The way the clamping device clamps the edge part of the dough wrapper is that an object is placed in the center of the dough wrapper, the edges of the dough wrapper are gathered around the object, and the clamping device is used to clamp the edge part of the dough wrapper; the bottom surface of the object is higher than the position where the cutter closes.

4. The method according to claim 1, characterized in that: The way the clamping device clamps the edge part of the dough wrapper is that the edges of the dough wrapper are not gathered together, and the clamping device is used to clamp the edge part of the dough wrapper.

5. The method according to claim 2, wherein: When the edges of the dough wrapper are gathered together, use a set of claws to clamp the edge part of the dough wrapper.

6. The method according to claim 3, characterized in that: When an object is placed in the center of the dough wrapper and the edges of the dough wrapper are gathered around the object, use a set of claws to clamp the edge part of the dough wrapper.

7. The method according to claim 4, characterized in that: When the edges of the dough wrapper are not gathered together, use a set of clips surrounding the edge of the dough wrapper to clamp the edge part of the dough wrapper.

8. A method for forming a stuffed food, wherein the dough is placed on a horizontal tabletop or in a female mold, the filling is dropped and placed in the center of the dough, and the dough around the filling is erected. It is characterized in that The steps include: After the dough wrapper stands up, use a needle column to pierce the dough wrapper horizontally at the edge part of the dough wrapper; lift the dough wrapper and the filling, and put them into a sealing device; close the sealing cutter to complete the sealing of the dough wrapper; the bottom of the dough wrapper is suspended or supported by a support at the bottom; there are three states of the dough wrapper around the filling after it stands up. The first is that the edges of the dough wrapper are gathered together. The second is that an object is placed in the center of the dough wrapper and the edges of the dough wrapper are gathered around the object. The third is that the edges of the dough wrapper are not gathered together.

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