阅读说明：本技术 一种应用于肉夹馍中南瓜馍坯的生产工艺 (Production process of pumpkin steamed bread blanks applied to Chinese hamburgers ) 是由 李方用 周建祥 于 2021-08-31 设计创作，主要内容包括：本发明公开了一种应用于肉夹馍中南瓜馍坯的生产工艺,包括如下步骤：A、得到6.5公斤的南瓜果肉,制备成南瓜泥；B、取用面粉25Kg,食用碱15g,搅拌均匀；C、取南瓜泥6Kg,饮用水5.8L,与混合了食用碱的面粉混合并搅拌8分钟形成混合物；D、将混合物醒发40分钟；E、将醒发后的混合物折叠压制8次；F、将混合物制成多个110g的面剂；G、取两个面剂放置于拍馍机压制成型形成南瓜馍坯；H、将南瓜馍坯送入速冻隧道速冻,速冻35-40分钟；I、将速冻后的南瓜馍坯进行包装；本工艺生产出来的肉夹馍馍坯,能够很好的保护胃黏膜,加强肠胃蠕动,促进新陈代谢,帮助消化。(The invention discloses a production process of pumpkin steamed bread blanks applied to Chinese hamburgers, which comprises the following steps: A. 6.5 kg of pumpkin pulp is obtained and prepared into pumpkin paste; B. taking 25Kg of flour and 15g of dietary alkali, and uniformly stirring; C. mixing 6Kg of pumpkin paste and 5.8L of drinking water with flour mixed with dietary alkali, and stirring for 8 minutes to form a mixture; D. allowing the mixture to stand for 40 minutes; E. folding and pressing the proofed mixture for 8 times; F. preparing the mixture into a plurality of 110g of face agents; G. placing two dough sheets into a steamed bun patting machine to be pressed into a pumpkin steamed bun blank; H. feeding the pumpkin steamed bun blanks into a quick-freezing tunnel for quick freezing for 35-40 minutes; I. packaging the quick-frozen pumpkin steamed bun blanks; the blank of Chinese hamburger produced by the process can well protect gastric mucosa, strengthen gastrointestinal peristalsis, promote metabolism and help digestion.)

1. A production process of pumpkin steamed bread blanks applied to Chinese hamburgers is characterized by comprising the following steps:

A. peeling pumpkin, removing seeds, cleaning to obtain 6.5 kg of pumpkin pulp, cutting the pumpkin pulp into slices, and putting the slices into a steam box for steaming for 35-45 minutes to prepare pumpkin paste;

B. taking 25Kg of flour and 15g of dietary alkali, and uniformly stirring the flour and the dietary alkali;

C. mixing 6Kg of pumpkin paste and 5.8L of drinking water with flour mixed with dietary alkali, and stirring for 6-10 min to form a mixture;

D. placing the mixture into a proofing chamber, controlling the temperature in the proofing chamber to be 27 ℃, controlling the humidity to be 65-70% and PH, and proofing for 35-45 minutes;

E. folding and pressing the proofed mixture for 8 times by using a noodle press;

F. preparing a plurality of 110g of face agents from the folded and pressed mixture by using a preparation device, and waking the face agents for 10-12 minutes;

G. placing two dough sheets into a steamed bun patting machine to be pressed into a pumpkin steamed bun blank;

H. feeding the pumpkin steamed bun blanks into a quick-freezing tunnel for quick freezing at the temperature of below-40 ℃ for 35-40 minutes;

I. and packaging the quick-frozen pumpkin steamed bun blanks.

2. The production process of the pumpkin bun blanks applied to Chinese hamburgers according to claim 1, wherein in the step A, the pumpkin pulp is cut into 0.3cm pieces, and the pieces are put into a steam box for steaming for 40 minutes.

3. The production process of the pumpkin bun blanks applied to the Chinese hamburgers according to the claim 1, wherein the pumpkin paste, the drinking water and the flour mixed with the dietary alkali are mixed and stirred for 8 minutes in the step C.

4. The process for producing the pumpkin bun blanks applied to Chinese hamburgers according to claim 1, wherein the temperature of the drinking water in the step C is controlled to be 21-23 ℃.

5. The process for producing the pumpkin bun blanks applied to Chinese hamburgers according to claim 4, wherein the temperature of the drinking water in the step C is controlled at 22 ℃.

6. The production process of the pumpkin bun blanks applied to the Chinese hamburgers according to the claim 1, wherein the mixture in the step D is placed in a proofing chamber for proofing for 40 minutes.

7. The production process of the pumpkin bun blanks applied to Chinese hamburgers according to claim 1, wherein the face agent is wakened for 10 minutes in the step F.

8. The production process of the pumpkin bun blanks applied to the Chinese hamburgers according to claim 1, wherein the bun patting machine comprises a supporting table (1), a lower fixed barrel (3), an upper fixed barrel (4), a lower bun blank extrusion device and an upper bun blank extrusion device, a vertical plate (2) is fixed on the supporting table (1), the lower fixed barrel (3) is consistent with the upper fixed barrel (4) in shape, the lower fixed barrel (3) and the upper fixed barrel (4) are coaxially arranged, two ends of a first connecting plate (5) are respectively connected with the lower fixed barrel (3) and the vertical plate (2), and two ends of a second connecting plate (6) are respectively connected with the upper fixed barrel (4) and the vertical plate (2);

the mounting plate (7) is fixed on the support table (1), a first air cylinder (8) is arranged on the mounting plate (7), a second air cylinder (9) is connected onto an output shaft of the first air cylinder (8), the first air cylinder (8) is located above the second air cylinder (9), the first air cylinder (8) can drive the second air cylinder (9) to move up and down, a first barrier plate (10) is connected onto an output shaft of the second air cylinder (9), the top wall of the first barrier plate (10) is in contact with the bottom end of the lower fixed cylinder (3), the bottom end of the lower fixed cylinder (3) is sealed by the first barrier plate (10), and the first barrier plate (10) can be driven by the second air cylinder (9) to move left and right;

the lower steamed bun blank extrusion device comprises a first lower barrel (11), a first cylinder (12), a first bearing plate (13), a second bearing plate (14), a third cylinder (15), a fourth cylinder (16) and a fifth cylinder (17), wherein the fifth cylinder (17) is fixed on a vertical plate (2), an output shaft of the fifth cylinder (17) is connected with the second bearing plate (14), the fifth cylinder (17) can drive the second bearing plate (14) to move left and right, the fourth cylinder (16) is arranged on the second bearing plate (14), an output shaft of the fourth cylinder (16) is connected with the first bearing plate (13), the fourth cylinder (16) can drive the first bearing plate (13) to move up and down, the first bearing plate (13) is connected with the outer circumferential wall of the first lower barrel (11), the first lower barrel (11) is sleeved on the first cylinder (12), the bottom end of the first cylinder (12) and the bottom end of the first lower barrel (11) are positioned on the same plane, the top end of the first cylinder (12) is positioned above the top end of the first lower cylinder (11), the third cylinder (15) is arranged on the first bearing plate (13), an output shaft of the third cylinder (15) is connected with the circumferential wall of the first cylinder (12) through a third connecting rod, the third cylinder (15) can drive the first cylinder (12) to move up and down, the outer diameter of the first lower cylinder (11) is consistent with the inner diameter of the lower fixed cylinder (3), the first lower cylinder (11) and the lower fixed cylinder (3) are coaxially arranged, and the first lower cylinder (11) is positioned above the lower fixed cylinder (3);

a sixth air cylinder (18) is arranged on the mounting plate (7), a second stop plate (19) is connected to an output shaft of the sixth air cylinder (18), the bottom wall of the second stop plate (19) is in contact with the top end of the upper fixed cylinder (4), the top end of the upper fixed cylinder (4) is sealed by the second stop plate (19), and the sixth air cylinder (18) can drive the second stop plate (19) to move left and right;

the steamed bun blank extrusion device comprises a seventh cylinder (20), a third bearing plate (21), an eighth cylinder (22), a ninth cylinder (23), a tenth cylinder (24), a first upper barrel (25), a second upper barrel (26) and a second cylinder (27), wherein the seventh cylinder (20) is fixed on a vertical plate (2), an output shaft of the seventh cylinder (20) is connected with the third bearing plate (21), the seventh cylinder (20) can drive the third bearing plate (21) to move left and right, the second upper barrel (26) is sleeved on the second cylinder (27), the first upper barrel (25) is sleeved on the second upper barrel (26), the top ends of the first upper barrel (25), the second upper barrel (26) and the second cylinder (27) are positioned on the same plane, the bottom end of the second upper barrel (26) is lower than the bottom end of the first upper barrel (25), and the bottom end of the second cylinder (27) is lower than the bottom end of the second upper barrel (26), the outer diameter of the first upper cylinder (25) is the same as the inner diameter of the upper fixed cylinder (4), the first upper cylinder (25) and the upper fixed cylinder (4) are coaxially arranged, the top end of the first upper cylinder (25) and the bottom end of the upper fixed cylinder (4) are positioned on the same plane, the inner diameter of the first upper cylinder (25) is smaller than the diameter of the first cylinder (12), the eighth cylinder (22), the ninth cylinder (23) and the tenth cylinder (24) are all arranged on the third bearing plate (21), the output shaft of the eighth cylinder (22) is connected with the outer circumferential wall of the first upper cylinder (25) through an eighth connecting rod, the eighth cylinder (22) can drive the first upper cylinder (25) to move up and down, the output shaft of the ninth cylinder (23) is connected with the outer circumferential wall of the second upper cylinder (26) through a ninth connecting rod, the ninth cylinder (23) can drive the second upper cylinder (26) to move up and down, the output shaft of the tenth cylinder (24) is connected with the outer circumferential wall of the second cylinder (27) through a tenth connecting rod, the tenth cylinder (24) can drive the second cylinder (27) to move up and down.

Technical Field

The invention relates to the technical field of Chinese hamburger blanks, in particular to a production process of pumpkin steamed bread blanks applied to Chinese hamburger.

Background

The Chinese hamburger is a traditional snack, the traditional film blank used in the Chinese hamburger at present is generally white Ji film or Tongguan bun and the like, the white Ji film and the Tongguan bun are made of pure wheat flour, and the Chinese hamburger is high in carbohydrate content and not easy to digest. The stomach is propped and the stomach is expanded after eating.

Disclosure of Invention

Aiming at the defects in the prior art, the invention provides a production process of pumpkin steamed bread blanks applied to Chinese hamburgers.

A production process of pumpkin steamed bread blanks applied to Chinese hamburgers comprises the following steps:

A. peeling pumpkin, removing seeds, cleaning to obtain 6.5 kg of pumpkin pulp, cutting the pumpkin pulp into slices, and putting the slices into a steam box for steaming for 35-45 minutes to prepare pumpkin paste;

B. taking 25Kg of flour and 15g of dietary alkali, and uniformly stirring the flour and the dietary alkali;

C. mixing 6Kg of pumpkin paste and 5.8L of drinking water with flour mixed with dietary alkali, and stirring for 6-10 min to form a mixture;

D. placing the mixture into a proofing chamber, controlling the temperature in the proofing chamber to be 27 ℃, controlling the humidity to be 65-70% and PH, and proofing for 35-45 minutes;

E. folding and pressing the proofed mixture for 8 times by using a noodle press;

F. preparing a plurality of 110g of face agents from the folded and pressed mixture by using a preparation device, and waking the face agents for 10-12 minutes;

G. placing two dough sheets into a steamed bun patting machine to be pressed into a pumpkin steamed bun blank;

H. feeding the pumpkin steamed bun blanks into a quick-freezing tunnel for quick freezing at the temperature of below-40 ℃ for 35-40 minutes;

I. and packaging the quick-frozen pumpkin steamed bun blanks.

Preferably, in the step A, the pumpkin pulp is cut into 0.3cm slices and put into a steam box for steaming for 40 minutes.

Preferably, the pumpkin puree, the drinking water and the flour mixed with the dietary alkali are mixed and stirred for 8 minutes in the step C.

Preferably, the temperature of the drinking water in step C is controlled to be 21-23 ℃.

Preferably, the temperature of the drinking water in the step C is controlled at 22 ℃.

Preferably, the mixture in step D is placed in a proofing chamber for 40 minutes for proofing.

Preferably, the surfactant is awakened for 10 minutes in step F.

Preferably, the bun patting machine comprises a supporting table, a lower fixing barrel, an upper fixing barrel, a lower bun extrusion device and an upper bun extrusion device, wherein a vertical plate is fixed on the supporting table, the lower fixing barrel and the upper fixing barrel are consistent in shape and are coaxially arranged, two ends of a first connecting plate are respectively connected with the lower fixing barrel and the vertical plate, and two ends of a second connecting plate are respectively connected with the upper fixing barrel and the vertical plate;

the mounting plate is fixed on the supporting table, a first air cylinder is arranged on the mounting plate, an output shaft of the first air cylinder is connected with a second air cylinder, the first air cylinder is positioned above the second air cylinder, the first air cylinder can drive the second air cylinder to move up and down, the output shaft of the second air cylinder is connected with a first barrier plate, the top wall of the first barrier plate is contacted with the bottom end of the lower fixed cylinder, the bottom end of the lower fixed cylinder is sealed by the first barrier plate, and the second air cylinder can drive the first barrier plate to move left and right;

the steamed bun discharging extrusion device comprises a first lower barrel, a first cylinder, a first bearing plate, a second bearing plate, a third cylinder, a fourth cylinder and a fifth cylinder, wherein the fifth cylinder is fixed on a vertical plate, an output shaft of the fifth cylinder is connected with the second bearing plate, the fifth cylinder can drive the second bearing plate to move left and right, the fourth cylinder is arranged on the second bearing plate, an output shaft of the fourth cylinder is connected with the first bearing plate, the fourth cylinder can drive the first bearing plate to move up and down, the first bearing plate is connected with the outer circumferential wall of the first lower barrel, the first lower barrel is sleeved on the first cylinder, the bottom end of the first cylinder and the bottom end of the first lower barrel are positioned on the same plane, the top end of the first cylinder is positioned above the top end of the first lower barrel, the third cylinder is arranged on the first bearing plate, and the output shaft of the third cylinder is connected with the circumferential wall of the first cylinder through a third connecting rod, the third cylinder can drive the first cylinder to move up and down, the outer diameter of the first lower cylinder is consistent with the inner diameter of the lower fixed cylinder, the first lower cylinder and the lower fixed cylinder are coaxially arranged, and the first lower cylinder is positioned above the lower fixed cylinder;

a sixth air cylinder is arranged on the mounting plate, a second stop plate is connected to an output shaft of the sixth air cylinder, the bottom wall of the second stop plate is in contact with the top end of the upper fixed cylinder, the second stop plate seals the top end of the upper fixed cylinder, and the sixth air cylinder can drive the second stop plate to move left and right;

the steamed bun extruding device comprises a seventh cylinder, a third bearing plate, an eighth cylinder, a ninth cylinder, a tenth cylinder, a first upper barrel, a second upper barrel and a second cylinder, wherein the seventh cylinder is fixed on a vertical plate, an output shaft of the seventh cylinder is connected with the third bearing plate, the seventh cylinder can drive the third bearing plate to move left and right, the second upper barrel is sleeved on the second cylinder, the first upper barrel is sleeved on the second upper barrel, the top ends of the first upper barrel, the second upper barrel and the second cylinder are positioned on the same plane, the bottom end of the second upper barrel is lower than the bottom end of the first upper barrel, the bottom end of the second cylinder is lower than the bottom end of the second upper barrel, the outer diameter of the first upper barrel is the same as the inner diameter of the upper fixed barrel, the first upper barrel and the upper fixed barrel are coaxially arranged, the top end of the first upper barrel and the bottom end of the upper fixed barrel are positioned on the same plane, and the inner diameter of the first upper barrel is smaller than the diameter of the first cylinder, the eighth cylinder, the ninth cylinder and the tenth cylinder are all arranged on the third bearing plate, an output shaft of the eighth cylinder is connected with the outer circumferential wall of the first upper barrel through an eighth connecting rod, the eighth cylinder can drive the first upper barrel to move up and down, an output shaft of the ninth cylinder is connected with the outer circumferential wall of the second upper barrel through a ninth connecting rod, the ninth cylinder can drive the second upper barrel to move up and down, an output shaft of the tenth cylinder is connected with the circumferential wall of the second cylinder through a tenth connecting rod, and the tenth cylinder can drive the second cylinder to move up and down.

The invention has the beneficial effects that: according to the technical scheme, in the process of producing the Chinese hamburger blank, the pumpkin is added to change a gluten molecular structure, meanwhile, the dietary crude fiber of the Tongguan Chinese hamburger and the natural plant sugar needed by a human body are enriched, and the pumpkin contains a large amount of zinc, pectin and the like, so that the stomach mucous membrane can be well protected, the gastrointestinal peristalsis is strengthened, the metabolism is promoted, and the digestion is helped.

Drawings

In order to more clearly illustrate the detailed description of the invention or the technical solutions in the prior art, the drawings that are needed in the detailed description of the invention or the prior art will be briefly described below. Throughout the drawings, like elements or portions are generally identified by like reference numerals. In the drawings, elements or portions are not necessarily drawn to scale.

FIG. 1 is a schematic view of the overall structure of the cake press of the present invention;

FIG. 2 is a schematic view of the overall structure of a lower bun blank;

FIG. 3 is a schematic view of the overall structure of the upper bun blank;

fig. 4 is a schematic view of the overall structure of the first upper barrel, the second upper barrel and the second cylinder.

In the figure, 1-supporting platform, 2-vertical plate, 3-lower fixed cylinder, 4-upper fixed cylinder, 5-first connecting plate, 6-second connecting plate, 7-mounting plate, 8-first cylinder, 9-second cylinder, 10-first barrier plate, 11-first lower cylinder, 12-first cylinder, 13-first bearing plate, 14-second bearing plate, 15-third cylinder, 16-fourth cylinder, 17-fifth cylinder, 18-sixth cylinder, 19-second barrier plate, 20-seventh cylinder, 21-third bearing plate, 22-eighth cylinder, 23-ninth cylinder, 24-tenth cylinder, 25-first upper cylinder, 26-second upper cylinder, 27-second cylinder.

Detailed Description

Embodiments of the present invention will be described in detail below with reference to the accompanying drawings. The following examples are only for illustrating the technical solutions of the present invention more clearly, and therefore are only examples, and the protection scope of the present invention is not limited thereby.

It is to be noted that, unless otherwise specified, technical or scientific terms used herein shall have the ordinary meaning as understood by those skilled in the art to which the invention pertains.

Example 1

The embodiment provides a production process of pumpkin steamed bread blanks applied to Chinese hamburgers, which comprises the following steps:

A. peeling pumpkin, removing seeds, cleaning to obtain 6.5 kg of pumpkin pulp, cutting the pumpkin pulp into slices, and putting the slices into a steam box for steaming for 35-45 minutes to prepare pumpkin paste;

B. taking 25Kg of flour and 15g of dietary alkali, and uniformly stirring the flour and the dietary alkali;

C. mixing 6Kg of pumpkin paste and 5.8L of drinking water with flour mixed with dietary alkali, and stirring for 6-10 min to form a mixture;

D. placing the mixture into a proofing chamber, controlling the temperature in the proofing chamber to be 27 ℃, controlling the humidity to be 65-70% and PH, and proofing for 35-45 minutes;

E. folding and pressing the proofed mixture for 8 times by using a noodle press;

F. preparing a plurality of 110g of face agents from the folded and pressed mixture by using a preparation device, and waking the face agents for 10-12 minutes;

G. placing two dough sheets into a steamed bun patting machine to be pressed into a pumpkin steamed bun blank;

H. feeding the pumpkin steamed bun blanks into a quick-freezing tunnel for quick freezing at the temperature of below-40 ℃ for 35-40 minutes;

I. and packaging the quick-frozen pumpkin steamed bun blanks.

Specifically, in the step A, the pumpkin pulp is cut into 0.3cm slices, and the slices are put into a steam box to be steamed for 40 minutes.

Specifically, in the step C, the pumpkin paste, the drinking water and the flour mixed with the dietary alkali are mixed and stirred for 8 minutes.

Specifically, the temperature of the drinking water in the step C is controlled to be 21-23 ℃.

Specifically, the temperature of the drinking water in the step C is controlled to be 22 ℃.

Specifically, the mixture in the step D is placed into a proofing chamber for 40 minutes for proofing.

Specifically, in step F, the face product was rinsed for 10 minutes.

Example 2

The embodiment is further limited on the basis of embodiment 1, as shown in fig. 1 and 4, the bun beating machine in the embodiment comprises a supporting table 1, a lower fixing cylinder 3, an upper fixing cylinder 4, a lower bun blank extruding device and an upper bun blank extruding device, wherein a vertical plate 2 is fixed on the supporting table 1, the lower fixing cylinder 3 and the upper fixing cylinder 4 are in the same shape, the lower fixing cylinder 3 and the upper fixing cylinder 4 are coaxially arranged, two ends of a first connecting plate 5 are respectively connected with the lower fixing cylinder 3 and the vertical plate 2, and two ends of a second connecting plate 6 are respectively connected with the upper fixing cylinder 4 and the vertical plate 2;

the mounting plate 7 is fixed on the support table 1, the first air cylinder 8 is arranged on the mounting plate 7, the output shaft of the first air cylinder 8 is connected with the second air cylinder 9, the first air cylinder 8 is positioned above the second air cylinder 9, the first air cylinder 8 can drive the second air cylinder 9 to move up and down, the output shaft of the second air cylinder 9 is connected with the first barrier plate 10, the top wall of the first barrier plate 10 is contacted with the bottom end of the lower fixed cylinder 3, the bottom end of the lower fixed cylinder 3 is sealed by the first barrier plate 10, and the first barrier plate 10 can be driven by the second air cylinder 9 to move left and right;

the lower steamed bun blank extruding device comprises a first lower barrel 11, a first cylinder 12, a first bearing plate 13, a second bearing plate 14, a third cylinder 15, a fourth cylinder 16 and a fifth cylinder 17, wherein the fifth cylinder 17 is fixed on a vertical plate 2, an output shaft of the fifth cylinder 17 is connected with the second bearing plate 14, the fifth cylinder 17 can drive the second bearing plate 14 to move left and right, the fourth cylinder 16 is arranged on the second bearing plate 14, an output shaft of the fourth cylinder 16 is connected with the first bearing plate 13, the fourth cylinder 16 can drive the first bearing plate 13 to move up and down, the first bearing plate 13 is connected with the outer circumferential wall of the first lower barrel 11, the first lower barrel 11 is sleeved on the first cylinder 12, the bottom end of the first cylinder 12 and the bottom end of the first lower barrel 11 are positioned on the same plane, the top end of the first cylinder 12 is positioned above the top end of the first lower barrel 11, the third cylinder 15 is arranged on the first bearing plate 13, an output shaft of the third cylinder 15 is connected with the circumferential wall of the first cylinder 12 through a third connecting rod, the third cylinder 15 can drive the first cylinder 12 to move up and down, the outer diameter of the first lower cylinder 11 is consistent with the inner diameter of the lower fixed cylinder 3, the first lower cylinder 11 and the lower fixed cylinder 3 are coaxially arranged, and the first lower cylinder 11 is positioned above the lower fixed cylinder 3;

a sixth air cylinder 18 is arranged on the mounting plate 7, a second stop plate 19 is connected to an output shaft of the sixth air cylinder 18, the bottom wall of the second stop plate 19 is in contact with the top end of the upper fixed cylinder 4, the second stop plate 19 seals the top end of the upper fixed cylinder 4, and the sixth air cylinder 18 can drive the second stop plate 19 to move left and right;

the steamed bun blank extruding device comprises a seventh cylinder 20, a third bearing plate 21, an eighth cylinder 22, a ninth cylinder 23, a tenth cylinder 24, a first upper barrel 25, a second upper barrel 26 and a second cylinder 27, wherein the seventh cylinder 20 is fixed on a vertical plate 2, an output shaft of the seventh cylinder 20 is connected with the third bearing plate 21, the seventh cylinder 20 can drive the third bearing plate 21 to move left and right, the second upper barrel 26 is sleeved on the second cylinder 27, the first upper barrel 25 is sleeved on the second upper barrel 26, the top ends of the first upper barrel 25, the second upper barrel 26 and the second cylinder 27 are positioned on the same plane, the bottom end of the second upper barrel 26 is lower than the bottom end of the first upper barrel 25, the bottom end of the second cylinder 27 is lower than the bottom end of the second upper barrel 26, the outer diameter of the first upper barrel 25 is the same as the inner diameter of the upper fixing barrel 4, the first upper barrel 25 and the upper fixing barrel 4 are coaxially arranged, the top end of the first upper barrel 25 and the bottom end of the upper fixing barrel 4 are positioned on the same plane, the inner diameter of the first upper cylinder 25 is smaller than the diameter of the first cylinder 12, the eighth cylinder 22, the ninth cylinder 23 and the tenth cylinder 24 are all arranged on the third bearing plate 21, an output shaft of the eighth cylinder 22 is connected with the outer circumferential wall of the first upper cylinder 25 through an eighth connecting rod, the eighth cylinder 22 can drive the first upper cylinder 25 to move up and down, an output shaft of the ninth cylinder 23 is connected with the outer circumferential wall of the second upper cylinder 26 through a ninth connecting rod, the ninth cylinder 23 can drive the second upper cylinder 26 to move up and down, an output shaft of the tenth cylinder 24 is connected with the circumferential wall of the second cylinder 27 through a tenth connecting rod, and the tenth cylinder 24 can drive the second cylinder 27 to move up and down.

Traditional steamed bun base is two solid steamed bun bases of last steamed bun base and lower steamed bun base, when edible, place materials such as meat foam and form the hamburger between last steamed bun base and the lower steamed bun base, such a hamburger, steamed bun base one side is closed, the other side opening, whole pleasing to the eye degree is not enough, and when edible, because the height of meat, often lead to the steamed bun base and lower steamed bun base apart from the broad on open-ended one side, the person of eating can't bite the last steamed bun base of opening part and lower steamed bun base simultaneously with the mouth, can only bite last steamed bun base or lower steamed bun base when edible, it is not good to eat the taste like this, simultaneously in order to prevent that meat from dropping, materials such as meat generally centre gripping is at last steamed bun base and lower steamed bun base middle part, the meat quality distributes, it is not good to eat the taste.

The cooperation of setting up lower steamed bun extrusion device and lower fixed cylinder 3 in this embodiment, the cooperation of going up steamed bun extrusion device and last fixed cylinder 4 produces hollow steamed bun base, and when making into the hamburger, evenly place material such as meat in the cavity that goes up steamed bun base and lower steamed bun base formed, whole pleasing to the eye degree is higher, and each position thickness of the steamed bun in meat is unanimous, and the meat is even when edible, and the taste is better.

The specific working principle is as follows, during the initial state, the bottom end of the lower fixed cylinder 3 is closed by the first blocking plate 10, the top end of the upper fixed cylinder 4 is opened by the second blocking plate 19, at the moment, the first lower cylinder 11 is positioned above the lower fixed cylinder 3, the top ends of the first upper cylinder 25, the second upper cylinder 26 and the second cylinder 27 and the bottom end of the upper fixed cylinder 4 are positioned on the same plane, the bottom end of the upper fixed cylinder 3 is closed by the cooperation of the first upper cylinder 25, the second upper cylinder 26 and the second cylinder 27, and two 110g of the face agent are respectively placed into the lower fixed cylinder 3 and the upper fixed cylinder 4.

In the pressing mode of the lower steamed bun blank, the fourth cylinder 16 is started to drive the first bearing plate 13 to move downwards, and further drive the first lower cylinder 11, the first cylinder 12 and the third cylinder 15 to move downwards, the first cylinder 12 and the first lower cylinder 11 keep synchronous motion and enter the lower fixed cylinder 3 to press the face agent in the lower fixed cylinder 3 into a round cake shape, then the output shaft of the fourth cylinder 16 moves upwards to move the first lower cylinder 11 and the first cylinder 12 to the upper part of the lower fixed cylinder 3, then the third cylinder 15 is started to drive the first cylinder 12 to move downwards to enter the lower fixed cylinder 3, the face agent in the lower fixed cylinder 3 is pressed into a cylindrical structure with a closed bottom to form the lower steamed bun blank, as shown in fig. 2, then the third cylinder 15 returns to the initial position, the fifth cylinder 17 is started to drive the first bearing plate 13 to move leftwards, so that the first lower cylinder 11 and the first cylinder 12 are positioned at the side edge of the lower fixed cylinder 3, meanwhile, the second cylinder 9 is started to drive the first blocking plate 10 to move towards the right side, and the lower steamed bread blank falls on the table surface of the supporting table 1.

The pressing method of the upper steamed bun blanks comprises the steps of placing the face agent in the upper fixed barrel 4, starting the sixth air cylinder 18, enabling the sixth air cylinder 18 to move leftwards until the top end of the upper fixed barrel 4 is sealed by the second blocking plate 19, then starting the eighth air cylinder 22, the ninth air cylinder 23 and the tenth air cylinder 24, respectively driving the first upper barrel 25, the second upper barrel 26 and the second cylinder 27 to synchronously move upwards, enabling the first upper barrel 25, the second upper barrel 26 and the second cylinder 27 to be matched with each other to extrude the face agent in the upper fixed barrel 4 into a round cake shape, enabling the first upper barrel 25, the second upper barrel 26 and the second cylinder 27 to return to the initial positions, then starting the eighth air cylinder 22 and the tenth air cylinder 24, driving the first upper barrel 25 and the second cylinder 27 to move upwards, pressing the face agent in the upper fixed barrel 4 into the upper steamed bun blanks, wherein the upper portions are round cake shapes as shown in figure 3, the lower portions are annular structures, and the outer diameters of the annular structures are smaller than the inner diameters of the lower blanks, then the first upper drum 25 and the second cylinder 27 return to the initial position, at this time, the seventh cylinder 20 is started to drive the first upper drum 25, the second upper drum 26 and the second cylinder 27 to move leftwards until the bottom end of the upper fixed drum 4 is completely opened, at this time, the upper steamed bun blank falls off and passes through the lower fixed drum 3 and then falls on the lower steamed bun blank, the second cylinder 9 is started again to enable the first blocking plate 10 to return to the lower fixed drum 3, the first cylinder 8 is started again, the first blocking plate 10 is driven by the first cylinder 8 to move downwards, the bottom wall of the first blocking plate 10 is in contact with the upper steamed bun blank, a certain force is applied to enable the upper steamed bun blank and the lower steamed bun blank to be attached more tightly, so that the subsequent transportation of the pumpkin steamed bun blanks and the like are more stable, the produced pumpkin steamed bun blanks are hollow, and the taste is better when the pumpkin steamed bun blanks are eaten.

Set up the cooperation of first lower section of thick bamboo 11 and first cylinder 12, first upper cylinder 25, the cooperation of second upper cylinder 26 and second cylinder 27 are pressed the face agent into cake form at first, then the suppression shaping again, because the face agent is irregular, directly adopts first cylinder 12 suppression can't be suppressed and is the lower steamed bun base shape of standard, directly adopts the cooperation of first upper cylinder 25 and second cylinder 27 also can't be suppressed and is the blank shape of standard last steamed bun.

This device only need will adjust the distance of each cylinder motion, only need with the face agent place in last solid fixed cylinder 4 and solid fixed cylinder 3 down can, convenient operation, production efficiency is high.

Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; such modifications and substitutions do not depart from the spirit and scope of the present invention, and they should be construed as being included in the following claims and description.