Mechanism for moulding dough products with filling

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The mechanism for moulding dough products with filling contains a dough mixer, a dough conduit, dough-rolling cylinders with an electric drive, dough bands, a filling conduit, a filling feeder and stamping drums with moulding cells and an electric drive; the electric drives are equipped with synchronous converters for imparting equal circumferential speed to the rotating elements; the diameters of the upper pair of the initial dough-rolling cylinders are assumed to be equal to or in excess of the diameters of the lower pair of cylinders; screw regulators are used for variation of distances between the cylinders rotation centres and clearances between the rotating elements touching surfaces.

EFFECT: invention allows to simplify the design.

 

The invention relates to food industry, namely the production of semi-finished products made of dough with filling, in particular dumplings various modifications and similar in purpose, content and technology products.

A device for the manufacture of pastry with filling (RF patent for the invention №2117432 from 20.08.1998, AS 9/06, Abrosimov VP)containing chamber for the dough and the filling, the hopper with the feed mechanisms of the dough and the filling, rotary pumps, dosing and forming a smooth and finned drums of different diameters.

The disadvantages of such devices include the over-saturation of the structural design, the complexity of the technological cycle and the duration of the production process.

Known high-performance device for the manufacture of semi-finished products made of dough with filling (RU patent for the invention №2272410 from 27.03.2006, AS 9/08, Makarov OP, Shamayev A.N.), including designed for molding test strips two rotating towards each other roller and the press mechanism, consisting of two drums with cells or screens, as well as horsepital and combined with it the dispenser.

The use of such devices allows for the production of semi-finished products made of dough stuffed with a wide range, however, the process does not difference is the high level of performance, efficiency and reliability, as the required strength and accuracy of the joining edges of the shell of the product is not fully guaranteed, which makes it difficult to seal the meat in the shell, leads to the jam finished semi-finished products and their adhesion to the molding surfaces.

Closest to the claimed technical solution is a machine for the production of dumplings (by, RU patent for the invention №2379894 on 27.01.2010, AS 9/06, Kulikov, A.A., Manikin S.M., Prado D.A.)containing testomonial, testout, destructive rollers with electric nacinovic, machinepistol and punching drums with forming cells and electric drive.

The known machine is simple in the device and design, at the same time its technological scheme adeverinta that deprives the mechanism of opportunities to increase productivity, efficiency, reliability and efficiency with simultaneous extension of the product range and improving its quality.

Object of the invention is the achievement of universality and the diversity of its design.

This technical result is achieved by the fact that the mechanism for shaping pastry with a filling containing testomonial, testout, destructive rollers with drive - test tape, n is Chinchwad, machinepistol and punching drums with forming cells and electric motors are fitted with a synchronous converters for imparting rotating elements have the same peripheral speed, the diameters of the upper pair of source destructively rollers taken equal to the diameters of the lower pair of rollers or such large diameters and for varying distances between the centers of rotation of the rollers and gaps between surfaces touch rotating elements used screw regulators. Next, in the space between the original test strips, moving from the original destructively rollers down, put an extra pair of such rollers with the appropriate filing of the portions of the test for the formation of additional Central test tape, and in the intervals between the original and additional Central tapes prior to their entrance into a marking drums placed two nachiketas with the appropriate filing them in portions of toppings. In addition, for the formation of two additional peripheral test strips used two additional three destructively rollers, with the appropriate applications of portions of the test, and between additional peripheral test tapes and the original test strips placed two additional nachiketas with sootvetstvujushej feed them portions of the filling, and in the space between the original test strips, moving from the original destructively rollers down, introduced two additional pairs destructively rollers with respective applications of the portions of the test, and in the intervals between the source peripheral test tapes and more tapes, as well as by additional ribbons placed three nachiketas with the appropriate filing them in portions of the filling.

This kinematic scheme of the proposed mechanism involves the implementation of a manufacturing process of ravioli and similar products on the main independent and three additional dependent clauses, ensuring the production of such products as semi-finished products consisting of a single-chamber, two-chamber and three-chambered shell filled with one, two or three varieties or with their combination.

The device of the described mechanism is illustrated in figure 1, 2, 3 and 4, which show respectively the first basic structure and additional 2, 3 and 4 of scheme design. Thus, according to scheme 1 of figure 1 used two original pairs sheeters rollers forming two source test tape, and one machinepistol; schema 2 in figure 2 used two pairs of the original and one additional pair destructively rollers forming two source and the bottom of the additional test tape and two nachiketas; diagram 3 in figure 3 used two original pairs destructively rollers forming two source and two additional test tape, and three nachiketas; according to scheme 4 by 4 used two source and two additional pairs destructively rollers forming two source and two additional test tape, and three nachiketas.

In the composition of the main strategic elements of the proposed mechanism is presented in figure 1 and repeated in other embodiments, shown in figure 2, 3 and 4, includes the original destructive rollers (1, 2, 3 and 4) with an electric drive and synchronous converters (not shown). These rollers comprise two source pairs (A). In addition, in the present mechanism used stamping drums (5 and 6) forming cells and electric drive (not shown), testout(s) (7), portions of the test (8), the original test tape (9 and 10), nacinovic(s) (11), machinepistol(and) (12), portions of the filling (13), finished product (14). According to the 2nd circuit in the structure of the mechanism of figure 2 includes: additional destructive rollers (15 and 16), comprising an additional pair of (C) and forming additional Central test tape (17). According to the 3rd circuit in the composition mechanism 3 includes additional peripheral rollers destructive(15, 16, 17, 18, 19 and 20), are their them two additional peripheral Troika (C) and forming two additional peripheral test strips (21 and 22). According to the 4th circuit in the composition mechanism 4 includes: additional lower destructive rollers (15, 16, 17 and 18), two additional components of their bottom pair (D) and forming two additional Central test tape (19 and 20). In accordance with figure 2, 3 and 4 in scheme 2 is used placed between the test strips (9, 10, and 17) two nachiketas (12)in figure 3 is between the test strips (22, 10, 9 and 21) three nachiketas (12) and in figure 4 between the test strips (10, 20, 19 and 9) also three nachiketas (12).

Does the proposed mechanism is as follows. In accordance with each scheme (1, 2, 3 and 4) prigotovleniya in telemedicine (not shown) of the test mass by testbody (8) is in the form of the finished portions of the test (7) for rotating with the same speed towards each other source destructivism rollers (1, 2, 3 and 4)constituting the original pair (A), forming the original test tape (9 and 10), from which by means of a forming cells arranged in a rotary well as towards each other forming drums (5 and 6) after the introduction of the relevant portions of the filling (13)flowing through nacinovic(s) and machinepistol(and) (12) individually, and produced the finished product (14). In the final production of the edge of the test shell is almost finished product (14) are closed and it is pushed to the conveyor belt con is aera (not shown). Describes the kinematics of the action of the molding mechanism, despite its outward simplicity and technological interdependence of all structural elements, needs to be pre thorough debugging and adjustment of all key processes and support operations to each other. Regulatory smooth and trouble-free operation of the molding mechanism depends also on the correct combination of technological and structural characteristics of the device, including its performance, quantitative and qualitative indicators of the test materials, the environmental condition (temperature, pressure, humidity and air motion in the room), the material condition of all moving parts and elements, as well as their location in space relative to each other. The entrance to high performance and trouble-free mode of operation of the molding mechanism is due to the correct choice of the optimal parameter ranges of the upper and lower destructively rollers in the original and additional pairs and triples (a, b, D and C), based on the fact that for different operating conditions disks such rollers may be equal or similar to each other in more or less side. In addition, the speed of rotation destructively rollers (1...4 {And}, 15...16 {}, 15...20 {} and 15...17 {D}) should be provided the settlement is edstam synchronous converters are strictly identical, the most important factor in the optimization process is the correct adjustment of all distances between the centers of rotation of the above elements and surfaces touch all groups of rollers, i.e. pairs a, b, D and triple S. This adjustment and the adjustment of the rhythm of operation of the mechanism is provided by screw Adjusters assigned to each group rotating nodes (not shown). For the second scheme of the proposed technical solution, as follows from figure 2, the mechanism is carried out by simultaneous pulling the original test strips (9, 10), which in this case, the peripheral and the resulting rotation of the rollers 1, 2, 3 and 4 of the original pairs (A), and additional Central belt (17), which provide rollers (15, 16) additional pairs (B)included in the technological cycle of additional testbody (8) and portions of the test (7), and two nutinkuotos (11, 11)two nachinaetsya (12, 12) and portions of toppings (13, 13)placed between the test strips (15, 17 and 16). The third scheme of the molding mechanism according to figure 3 his work is done by pulling the original test strips (9 and 10), which in this case, the Central, and the resulting rotation of the rollers (1, 2, 3 and 4) of the original pairs, and additional peripheral test strips (21 and 22), which provide additional the main rollers (15, 16, 17 and 18, 19, 20)acting as additional triples (S), including technological cycle additional estofado (8 and 8), and portions of the test (7 and 7), as well as additional nutinkuotos (11 and 11), nachinaetsya (12 and 12) and portions of the filling (14 and 14). By the fourth circuit forming mechanism according to figure 4 of its work is carried out by pulling the original test strips (9 and 10), which in this case also peripheral and forming the rotation of the rollers (1, 2, 3, and 4) the original pairs and additional Central test strips (19 and 20), which provide additional rollers (15, 16, 17, and 8), acting as additional pairs of (D) with the technological cycle of additional testbody (8) and portions of the test (7), as well as additional nutinkuotos (11 and 11), nachinaetsya (12 and 12) and portions of toppings (13 and 13). As can be seen from figure 1, 2, 3, and 4 1, 2, and 3 versions of the molding mechanism, the diameters of all destructively rollers selected taking into account the results of laboratory and industrial tests are the same as for option 4 the ratio of the diameters of the upper pairs of rollers to the lower diameters taken in a ratio of 1 to 0.8. The distance between the centers of rotation of the upper rollers in pairs a, b and D for all options of forming mechanism taken into account the need for a visible gap between the surfaces of the touch rollers, and the distance is between the centers of rotation of the lower roller pair And the third option is defined in the interval (1,5...2)d, where d is the diameter of the adjacent rollers located on the same horizontal line.

Preliminary export-analytical estimation of the Russian pelmeni and similar production shows that the serial production of the inventive device will significantly expand the range of products with a corresponding increase her consumer demand by further increasing efficiency and economy in use today in the food industry machines, machines and apparatus for the mass molding culinary pastry with filling.

1. The mechanism for shaping pastry with a filling containing testomonial, testout, destructive rollers with electric drive, test tapes, nacinovic, machinepistol and punching drums with forming cells and the actuator, wherein the actuator is equipped with a synchronous converters to make the rotating elements have the same peripheral speed, the diameters of the upper pair of source destructively rollers taken equal to the diameters of the lower pair of rollers or such large diameters and for varying distances between the centers of rotation of the rollers and gaps between surfaces touch rotating elements used screw regulators.

2. The mechanism for molding articles from the Gosta with filling according to claim 1, characterized in that the space between the original test strips, moving from the original destructively rollers down, put an extra pair of such rollers with the appropriate filing of the portions of the test for the formation of additional Central test tape, and in the intervals between the original and additional Central tapes prior to their entrance into a marking drums placed two nachiketas with the appropriate filing them in portions of the filling.

3. The mechanism for shaping pastry with filling according to claim 1, characterized in that for the formation of two additional peripheral test strips used two additional three destructively rollers, with the appropriate applications of portions of the test, and between additional peripheral test strips and original strips are placed two additional nachiketas with the appropriate filing them in portions of the filling.

4. The mechanism for shaping pastry with filling according to claim 1, characterized in that the space between the original test strips, moving from the original destructively rollers down, introduced two additional pairs destructively rollers with respective applications of the portions of the test, and in the intervals between the source peripheral test strips and Supplement the sustained fashion belts, as well as by additional ribbons placed three nachiketas with respective applications of the portions of the filling.



 

Same patents:

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FIELD: food industry.

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FIELD: food industry.

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FIELD: food industry.

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2 cl, 1 dwg

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2 cl, 4 ex

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

9 cl, 3 ex

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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.

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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

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 1-15 g; subjecting resultant 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 72°C; cooling products; glazing with sauce and/or butter; charging into hermetically sealed package; pasteurizing or sterilizing packaged products; after thermal processing, cooling products with air. Before glazing procedure, products may be moistened. Meat based filler is preferably used as filler. Package is preferably provided with packaged spices. Immediately 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.

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 0.1-2.0 mm and its weight being within the range of 1-15 g; subjecting resultant 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 hermetically sealed package, or into package filled with modified gaseous medium, or in vacuum package; pasteurizing or sterilizing packaged products. After thermal processing, product is cooled with air or with water by dipping of products into or spraying with water. Meat based filler is used as filler. Package may be provided with packaged bouillon concentrate and/or spices and/or sauces. Immediately 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.

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 0.1-3 mm and its weight being within the range of 1-15 g; subjecting resultant 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 and packaging products into hermetically sealed package; pasteurizing or sterilizing packaged products. Before packaging, products may be glazed with butter and/or sauce. After thermal processing, products are cooled with air or water by dipping into or spraying with water. Package may be provided with packaged spices and/or sauces and/or bouillon concentrate. Immediately before eating, product is heated to desirable temperature in microwave oven or in common oven or may be 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, 9 ex

FIELD: food-processing industry, in particular, production of dough products with filler, preferably of meat pockets.

SUBSTANCE: method involves feeding filler portions so that feeding direction thereof coincide with direction of transportation of dough strips from which dough enclosures have to be formed. Apparatus has stamping drums and dough strip feeding units, said equipment being arranged in symmetry with respect to conventional path of feeding of filler portions.

EFFECT: improved quality of meat pockets owing to eliminating falling of filler onto dough portions defining sealing places during forming of packets.

22 cl, 3 dwg

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