Line for bakery foods production

FIELD: food industry.

SUBSTANCE: line contains bins for mince 2 and for dough 3 (mounted on a frame 1), mince and dough feed mechanisms 4, 5 respectively with a drive 6. Mince and dough are delivered into the mixing-and-displacement chamber with a central hole 7 and an annular slot 8 fixed at a clearance relative to the support drum 10 (smooth and having flanges 9) and the rotor stamp 12 with a cutting surface 11 and cells 13 for foods communicating with the compressor 17 by means of radial canals 14 inside the rotor stamp 12, the shaft cavity 15 and the pipeline 16. The rotor stamp 12 has a stamping surface able to interact with the core 18 of the foods separation mechanism. The separation mechanism is designed in the form of a core 18 cantilever fitted in the resilient element 19 mounted in a loop 20 on a post 21 attached to the frame 1 with a position regulator 22 so that to be capable of axial movement.

EFFECT: invention allows to reduce labour intensity of the bakery foods manufacture due to elimination of stamped foods sticking.

 

The invention relates to the food industry and can be used for forming pastry with filling, such as cooking meat and fish dumplings.

Famous line for the manufacture of pastry, containing mounted on the frame bunkers for components, mechanisms, components supply, rotary die for molding products with the shaft and drive the compressor piping (Ivashov VI Technological equipment of enterprises of the meat industry in two parts. Part 2. The equipment for processing of meat. The tutorial. Saint-Petersburg. GIORD, 2007-457 C., pages 380-382).

A disadvantage of the known device is the adhesion of products to stamp line cutting and sticking them together, which is due to the fact that the cutting humidity test high. Because of this reduced line capacity and quality of products.

The closest in technical essence is the line for the manufacture of pastry, containing mounted on the frame bunkers for components, mechanisms, components supply, rotary stamp for moulding articles with hollow shaft, one side of the cavity through the piping connected to the compressor, and the other through radial channels in the rotary stamp with cells stamp, drive shaft [RF patent №2396751, CL AS 9/06, 11/04].

In this device the ve ensured the separation of products from the stamp when entering and in the area of the blowing air, however, the adhesion between them is not completely eliminated, as in the above discussed prior art device similar. Because of this, many products are separated manually on the conveyor that leads to higher labor costs.

The technical essence of the present invention is to reduce the labor required for fabrication of the test by eliminating sticking presswork.

This task is solved in that line for the manufacture of pastry, containing mounted on the frame bunkers for components, mechanisms, components supply, rotary stamp for moulding articles with hollow shaft, one side of the cavity through the piping connected to the compressor, and the other through radial channels in the rotary stamp with cells stamp, the drive shaft further comprises mounted for rotary stamp the separation mechanism presswork, made in the form of a flexible rod, the console attached to the chassis with the possibility of changing its elasticity, and the console flexible rod directed toward the rotary stamp with interoperability with him.

The technical result in the present invention is achieved by increasing productivity in the separation of the products from each other on the rotary stamp a separation mechanism that compensates for how the properties change t the hundred, and some deviations in setting of the rotary stamp.

Figure 1 presents a General scheme of lines for the manufacture of products from the test.

Figure 2 - scheme of the separation mechanism stamps products.

The device is installed on the frame 1 bins 2 and 3 for the stuffing and dough (Figure 1), mounted on top of the feeders minced 4 and test 5, respectively, the latter being connected to the actuator 6 and a plot of the output of raw materials form the mixing-pressure chamber in the form of a Central hole 7 and the annular gap 8, mounted with a gap relatively smooth with the flanges 9 of the support drum 10, having the opportunity to interact with the cutting surface 11 a curved shape close to a sine wave, a rotary stamp 12 (Figure 2) located on both sides of the sinusoid cells 13 for products of the United through radial channels 14, the hollow shaft 15 and pipe 16 to the compressor 17. On the frame 1, for rotary stamp 12, enshrined the separation mechanism presswork, made in the form of a rod 18 in the elastic element 19 (for example a rubber hose) with the possibility of axial movement and directed by the console to the side of the rotary stamp with the opportunity to interact with him. The rod 18 by means of the clamp 20 secured to the rack 21. Hour 21 mounted on the frame 1 with the possibility of axial movement and provided with fixat the ROM 22 (for example, in the form of a bolt).

The operation of the device is as follows. After setting up feeders minced 4 and test 5 specify the size of the gap in the annular gap 8, set the force interaction of the support drum 10 with the cutting surface 11 of the curvilinear form of the rotary stamp 12 and make adjustment of the separation mechanism presswork (Figure 2). For this purpose the free end of the rod 18 are oriented to the middle height of the rotary stamp 12, perpendicular to its surface.

The free end of the rod 18, is aimed at mid-height of the rotary stamp 12 deviation in both parties, is included in the cell for products with an effort, given the rigidity of the elastic element 19. The elasticity of the element 19 is set as its composition, and the cross-sectional area and length.

The length of the free portion of the elastic element 19 can be changed during its axial movement of the clip 20. Installation of the mechanism of separation of the products at the specified distance is performed by moving the rack 21 with respect to the frame 1 with subsequent fixation of the last latch 22.

When enabled, the actuator 6 are rotated recourse minced 4 and test 5, the support drum 10 and the rotary stamp 12. Switch on the compressor 17. After filling bins 2 and 3 components of the stuffing and dough are served in the Central hole 7 and the annular gap 8, and the output is armywide testoterone, filled with stuffing. Testoterone with meat fed between the rotary stamp 12 and the support drum 10 and the flange 9 prevents the deviation of testoterone from the given trajectory. The cutting surface 11 of the rotary stamp 12 at the site of contact with the supporting drum 10 presses, cuts and joins the dough at the place of incision. Formed products are shifted in cell 13 on both sides of the sinusoidal cutting surface, and the offset is limited by the flanges 9. From the compressor 17 air through the pipeline 16, the hollow shaft 15 and the radial channel 14 is fed into the cell 13 with products, direct the jet, drying with the latest and removing them from the rotary stamp 12 and its cutting surface 11. When you exit the restricted zone from displacement by the flanges 9 of the support drum 10 products due to its own weight and the pressure of the jets of air are detached from the rotary stamp 12 and a cutting surface at a certain height, when traction products with rotary stamp 12 becomes less than the force from the impact of the jet of air and the weight of the product. On the site of isolation from the rotary stamp 12 product line of cut of the cutting surface 11 interact with the end of the rod 18, a cantilever in the elastic element 19. The end of the rod 18 cuts the remaining film test between products. Moreover, if the gap film test between products kantostaria 18 does not occur, the products released from cells 13 under the action of its own weight and the pressure of the air supplied to the cell 13 in the radial channels 14 of the hollow shaft 15, the pipe 16 from the compressor 17, repelled towards the unrestricted portion of the cells of the lateral surface of the rod 18 with a force defined by the elasticity of the element 19. Moreover, the force of the lateral surface of the rod 18 is greater than the stress rupture test film. At the end of the rod 18, with some offset products aside, can enter the cell 13, and there is an increase in the forces of a side impact. The rod 18 operates as a wedge up until his end will not be released from the cell 13.

In the case of deformation or rupture of the lateral surface length of the elastic element 19 is increased by the axial movement of the clip 20, and the lack of elasticity of the element 19 it is necessary to increase the rigidity of the element 19 by reducing its length.

In case, if there is a defect products, and film test, connecting them, not torn, it is necessary to check the installation of the rotary stamp 12 relative to the support drum 10, because the thickening of the film is increasing the gap between them over the entire surface of contact between the cutting surface 11 sinusoidal, and its separate parts, for example, when the misalignment of the rotary stamp 12 or defects.

Production line for which steli of dough contains mounted on the frame bunkers for components, mechanisms, components supply, rotary stamp for moulding articles with hollow shaft, one side of the cavity through the piping connected to the compressor, and the other through radial channels in the rotary stamp with cells stamp, a drive shaft, characterized in that it further comprises a set for rotary stamp the separation mechanism presswork, made in the form of a flexible rod, the console attached to the chassis with the possibility of changing its elasticity, and the console flexible rod directed toward the rotary stamp with the opportunity to interact with him.



 

Same patents:

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method envisages kneading dough based on cereal crops flour, preparation of a filler and moulding dough pieces containing the filler. Then one proceeds with cooling the pieces, glasing them by way of application of a protective layer of melted edible fat on the pelmeni surface; the fat has a melting temperature higher than 30°C; then one ensures a possibility for protective edible fat excesses to flow off the pelmeni. The pelmeni are frozen and packaged into containers.

EFFECT: invention ensures improved preservation of pelmeni.

3 cl

FIELD: food industry.

SUBSTANCE: line contains bins for stuffing and dough, stuffing and dough feed mechanisms, a rotor stamp for formation of products connected to the drive via a transmission, a nozzle connected to the compressor via a tube duct, the compressor valve, a control unit and an actuating mechanism. The rotor stamp is sinusoidal-shaped; its shaft is designed to be hollow with the tube duct coaxially inserted into the shaft cavity; on the tube duct generatrix a hole is arranged; over the hole, within the rotor cells containment zone a drum with radial grooves is installed. The stamp cells grooves are designed so that to enable blowing air injected by the compressor through the tube duct on the rotor stamp surface and the bakery foods; the compressor valve is connected to the control unit output via the actuating mechanism with sensors registering the rotor stamp rotation frequency and the products position connected to the control unit input.

EFFECT: invention proposed allows to increase end products quality.

2 dwg

FIELD: food industry.

SUBSTANCE: invention refers to equipment for manufacture of dough products with filling and can be used in dumplings machines. Overcharger of dough containing a drive, a tank for dough where delivery mechanism is placed, comprising at least a pair of rotating elements for overcharging the dough, kinematically connected with the drive through shafts placed in the corresponding holes in the bunker wall. In each of these holes having a diametre knowingly larger than the diametre of the corresponding shaft there is a lowering for a collar of pressed in that hole of the first sleeve made of metal inside which there is the second sleeve to the corresponding shaft, pressed adjacent to its collar to the collar of the first sleeve made of elastic synthetic material, at that the total thickness of the first and the second sleeves is not less than the difference between the diametre of this hole in the bunker wall and the diametre of the corresponding shaft. The total thickness of these sleeves collars is not less than the depth of lowering in the hole in the bunker wall which is equipped with an internal sealing plate for covering these lowerings in the holes for the shafts. When operated at the overcharger, the sleeves with collars and the lining, made of different materials, provide sealing-in of the hole in the bunker wall.

EFFECT: invention enables to improve functional quality.

5 cl, 4 dwg

FIELD: food industry.

SUBSTANCE: invention relates to food industry and can be used in semi-cooked items production which contain filling and dough cover. The food product production method from dough cover with filling includes following: the filling supplying device which contains farce supply channel and stuffing pump, which contains electric motor and rotor pump, stuffing supplier connecting the last with pipeline. The stuffing supplier test sheets supply filling when production method provides alternate mass or volumetric filling consumption or alternate speed of the mentioned supply. The distinctive features which are mentioned in dependent points assist the achievement of the technical effect.

EFFECT: invention allows stable mass filling consumption when changing its density in aggregate with high filling supply speed, and it also simplifies adjustment of the device.

5 cl, 1 dwg

FIELD: food industry.

SUBSTANCE: invention relates to equipment for production of meat dumplings. Machine has a bin 1, dough-mixing mechanism 3-6, rolling press 8, 9, forming drums 12, 13 with forming cells, pipes 14 for feeding of mince between dough tapes 10, 11. Pipes are made out of elastic material and passed through interrupter. Interrupter contains a shaft with grooves for pipes. There are rollers mounted in the grooves for periodical pressing of the feeding pipes. During synchronised rotation of the drums and the shaft the pinch rollers periodically press pipes 14. At the same time impulse injection of a mince batch occurs between tapes 10 and 11 when the cells are open and mince flow is stopped when the cells are closed.

EFFECT: invention enables to increase productivity as well as improve product quality.

4 cl, 3 dwg

FIELD: food industry.

SUBSTANCE: invention is related to machine building, in particular, to food industry, and may be used in making products out of the main product with filler inside (filling). Depositing machine for making products with filling inside shell made of the main product comprises unit of the main product injection, unit of filling injection, extrusion-moulding unit and systems for the main product and filling supply speeds. Extrusion-moulding unit comprises channels for the main product supply with filling supply nozzles introduced in them, which consist of inlet nozzle and nozzle head, at that channels of the main product supply are arranged as alternating in cross section due to narrowing from nozzle bend inlet into channel wall to nozzle head cut and further along with supply of the main product from nozzle head cut to channel outlet section. Nozzle head has expanding cross section.

EFFECT: provides for guaranteed closure of high filling content inside product in the wide range of the main product and filling properties at accelerated modes of extrusion, and also gives different shapes to product, which makes it possible to increase demand for these products.

3 cl, 6 dwg

FIELD: food industry.

SUBSTANCE: allowing deep frost composite semi-finished food product of mass production has almost spherical form. Proportion value of the volume to the external surface square is within 0.5 to 2.5 mm. As filling there is mince. The coat surrounding the filling is made of two ribbons of rolled dough material, at that the maximal size of the semi-finished product is outside the places of fragment location corresponding to the coat joining is within 3 - 15 mm.

EFFECT: increase of taste properties, provision of high dietary characteristics of the used product at maintenance of an attractive taste, increase of convenient use and external attraction.

8 cl, 5 dwg

FIELD: food products.

SUBSTANCE: device for manufacturing filled dough products comprises dough sheet manufacturing assembly. Product-forming unit is presented as a rotating cup with odd number of cells on the side surface. It is fitted with a drive that during one operating motion provides for axial rotation at an angle α=2/n×360°, where n - number of cells. Method of manufacturing filled dough products involves sequentially forming the products of three parts. Filling is placed on the one segment of the sheet and then the sheet is wound on itself to cover the filling with another segment.

EFFECT: invention allows eliminating manufacturing defects caused by tearing of dough cover seals during cooking.

2 cl, 5 dwg

FIELD: food industry.

SUBSTANCE: invention is related to machines and devices of food industries, in particular, to devices for production of convenience foods: dough products with filling. Device includes loading hoppers, screws for feeding dough and filling, extruding chamber and membrane cutting, which are installed on one rotational axis. Process of filling and dough feeding, process of dough tube extrusion with filling and process of product cutting are carried out on the same axis. Tube for filling feed passes through hollow shaft of screw for dough feed, forming the following system: tube in tube, and diameter of first screw turns is more than the others by 1/3. Screws have possibility of rotation with controlled frequency.

EFFECT: better quality of dough products with filling with lower amount of defective goods.

2 cl, 1 dwg

FIELD: articles of domestic utility, domestic equipment.

SUBSTANCE: invention refers to kitchen equipment and can be used in small public catering establishments. An attachment for meat dumpling preparing contains a dividing-closing device assembled on the exterior side surface of a case; knives of the device are equipped with flanges for mechanical closing up the edges of a paste shell of cut culinary items. The said device is equipped with a removable master form for discrete programming of culinary items length and with a cam mechanism of its drive. In a working position the attachment for meat dumpling preparing is rigidly fixed on the threaded end of a domestic mechanical meat chopper the case of which functions as the support structure of a combined kitchen utensil; a loading hopper and a worm function as a main charger of filling, while a handle equipped with an additional master form functions as a drive of chargers and a drive of the dividing-closing device. The invention mechanizes the process of preparing of paste culinary items with filling at home due to expanded functions of components of a kitchen device.

EFFECT: mechanising the process of preparing of paste culinary items with filling at home.

5 dwg

FIELD: food industry.

SUBSTANCE: line contains bins for stuffing and dough, stuffing and dough feed mechanisms, a rotor stamp for formation of products connected to the drive via a transmission, a nozzle connected to the compressor via a tube duct, the compressor valve, a control unit and an actuating mechanism. The rotor stamp is sinusoidal-shaped; its shaft is designed to be hollow with the tube duct coaxially inserted into the shaft cavity; on the tube duct generatrix a hole is arranged; over the hole, within the rotor cells containment zone a drum with radial grooves is installed. The stamp cells grooves are designed so that to enable blowing air injected by the compressor through the tube duct on the rotor stamp surface and the bakery foods; the compressor valve is connected to the control unit output via the actuating mechanism with sensors registering the rotor stamp rotation frequency and the products position connected to the control unit input.

EFFECT: invention proposed allows to increase end products quality.

2 dwg

The invention relates to food industry, namely the production of dough for sugar cookies

The invention relates to the food industry and can be used for cooking meat and fish dumplings, pies, dumplings, donuts and other bakery products with fillings and without toppings

FIELD: food industry.

SUBSTANCE: line contains bins for stuffing and dough, stuffing and dough feed mechanisms, a rotor stamp for formation of products connected to the drive via a transmission, a nozzle connected to the compressor via a tube duct, the compressor valve, a control unit and an actuating mechanism. The rotor stamp is sinusoidal-shaped; its shaft is designed to be hollow with the tube duct coaxially inserted into the shaft cavity; on the tube duct generatrix a hole is arranged; over the hole, within the rotor cells containment zone a drum with radial grooves is installed. The stamp cells grooves are designed so that to enable blowing air injected by the compressor through the tube duct on the rotor stamp surface and the bakery foods; the compressor valve is connected to the control unit output via the actuating mechanism with sensors registering the rotor stamp rotation frequency and the products position connected to the control unit input.

EFFECT: invention proposed allows to increase end products quality.

2 dwg

FIELD: food industry.

SUBSTANCE: line contains bins for mince 2 and for dough 3 (mounted on a frame 1), mince and dough feed mechanisms 4, 5 respectively with a drive 6. Mince and dough are delivered into the mixing-and-displacement chamber with a central hole 7 and an annular slot 8 fixed at a clearance relative to the support drum 10 (smooth and having flanges 9) and the rotor stamp 12 with a cutting surface 11 and cells 13 for foods communicating with the compressor 17 by means of radial canals 14 inside the rotor stamp 12, the shaft cavity 15 and the pipeline 16. The rotor stamp 12 has a stamping surface able to interact with the core 18 of the foods separation mechanism. The separation mechanism is designed in the form of a core 18 cantilever fitted in the resilient element 19 mounted in a loop 20 on a post 21 attached to the frame 1 with a position regulator 22 so that to be capable of axial movement.

EFFECT: invention allows to reduce labour intensity of the bakery foods manufacture due to elimination of stamped foods sticking.

FIELD: food-processing industry.

SUBSTANCE: apparatus has filler chamber and dough chamber, said chamber being equipped with pistons having ejectors, and forming tip. Said chambers and pistons are made cylindrical. Cylinders are placed in stepped arrangement on single or parallel axes of symmetry. Dough chamber has greater volume than filler chamber. Filler chamber is furnished with branch pipe for communicating filler chamber cavity with tip cavity. Pistons of said chambers are provided with ejectors rigidly connected with pressure disk adapted to provide for simultaneous and synchronous movement of pistons in single direction. Ratio of dough chamber piston area to filler chamber piston area is 1.5-5.

EFFECT: simplified construction and wider range of technical facilities of similar designation.

2 cl, 1 dwg

FIELD: food-processing industry, in particular, preparing of dough products with meat, meat-and-vegetable, fish, curd, vegetable or fruit filler.

SUBSTANCE: method involves preparing dough and filler; forming dough; placing dough in package; exposing to thermal processing prior to usage. Before forming procedure, filler is dehydrated by 20-60% and after forming procedure it is dried by microwave radiation within temperature range of 20-120° to moisture content of 6-12%. Before exposing to microwave radiation, products may be steamed-through to temperature of at least 70°C inside product. Krill or shrimp may be added to fish filler.

EFFECT: reduced costs for transportation and storage and decreased time for thermal processing of products before usage.

2 cl, 4 ex

FIELD: food-processing industry, in particular, production of foods formed as products with filler, such as meat pockets, ravioli, hinkali, mants, curd or fruit dumplings and other products made from yeastless dough with various fillers.

SUBSTANCE: method involves kneading yeastless dough based on cereal flour with gluten content of at least 23%; preparing filler and forming products from dough with filler, with thickness of dough layer being 0.1-3 mm and its weight being within the range of 1-10 g; after forming procedure, subjecting products to thermal processing in microwave field or in cooking vessel filled with water, or by steaming for 0.5-30 min until temperature in product center is at least 71°C; cooling products; glazing with butter and/or sauce; freezing and charging into pack made from thermally stable material. Pack must be of the kind to undergo heating of product immediately before eating thereof. After thermal processing, product is to be cooled with air. Before glazing procedure, product is moistened. Product may be cooled by means of water through dipping of product therein or spraying therewith. Meat based filler is used as filler. Pack may be equipped with packed spices and/or sauces. Before eating, product is to be heated to desirable temperature in microwave oven or in common oven.

EFFECT: improved quality, increased biological value, convenient use, improved organoleptical properties approximating those of products prepared by conventional processes.

9 cl, 3 ex

FIELD: food-processing industry, in particular, production of foods formed as products with filler, such as meat pockets, ravioli, hinkali, mants, curd or fruit dumplings and other products made from yeastless dough with various fillers.

SUBSTANCE: method involves kneading yeastless dough based on cereal flour with gluten content of at least 23%; preparing filler and forming products from dough with filler, with thickness of dough layer being 0.1-3 mm and its weight being within the range of 1-10 g; after forming procedure, subjecting products to thermal processing in infrared field or by dipping into fryer for 0.5-30 min until temperature in product center is at least 71°C; cooling products; glazing with sauce and/or butter; freezing and charging into pack made from thermally stable material undergoing heating of product immediately before eating thereof. After thermal processing, product may be cooled with air. Before glazing procedure, product is moistened. Meat based filler is preferably used as filler. Package is preferably provided with packed spices and/or sauces. Before eating, product may be heated to desirable temperature in microwave oven or in common oven.

EFFECT: improved quality and increased biological value of fast-cook product, convenient use, improved organoleptical properties approximating those of products prepared by conventional processes.

8 cl, 3 ex

FIELD: food-processing industry, in particular, production of foods formed as products with filler, such as meat pockets, ravioli, hinkali, mants, curd or fruit dumplings and other products made from yeastless dough with various fillers.

SUBSTANCE: method involves kneading yeastless dough based on cereal flour with gluten content of at least 23%; preparing filler and forming products from dough with filler, with thickness of dough layer being 0.1-2.0 mm and its weight being within the range of 1-15 g; after forming procedure, subjecting products to thermal processing in microwave field or in cooking vessel filled with water or by steaming for 0.5-60 min until temperature in food product center is at least 72°C; cooling products; slightly drying; freezing and charging into pack made from thermally stable material undergoing flooding of product with hot water immediately before eating thereof. After thermal processing, product is cooled with air. After thermal processing, products may be cooled by dipping into or spraying with water. Meat based filler is preferably used as filler. Package may be provided with packed bouillon concentrate. Before eating, product is poured with boiling water, mixed with bouillon concentrate and left for 1-10 min for heating thereof to temperature of 50-70°C.

EFFECT: improved quality and increased biological value of fast-cook product, convenient use, improved organoleptical properties approximating those of products prepared by conventional processes.

7 cl, 6 ex

FIELD: food-processing industry, in particular, production of foods formed as products with filler, such as meat pockets, ravioli, hinkali, mants, curd or fruit dumplings and other products made from yeastless dough with various fillers.

SUBSTANCE: method involves kneading yeastless dough based on cereal crop flour with gluten content of at least 23%; preparing filler and forming product from dough with filler, with thickness of dough layer being 0.1-3.0 mm and its weight being within the range of 1-50 g; subjecting resultant products to thermal processing for 0.5-30 min until temperature in food product center is at least 71°C; cooling and packing product in hermetically sealed package; pasteurizing or sterilizing packed products. Before packaging procedure, product may be glazed with butter and/or sauce. After thermal processing, product is cooled with air or water by dipping therein or spraying therewith. Package may be provided with packed spices and/sauces and/or bouillon concentrate. Immediately before eating, product is heated to desirable temperature in microwave oven, common oven or is poured with boiling water.

EFFECT: improved quality and increased biological value of fast-cook product, convenient use, improved organoleptical properties approximating those of products prepared by conventional processes.

10 cl, 6 ex

Up!