CN101642146B - Full automatic making method of Chinese hamburgers - Google Patents

Abstract

The invention relates to a full automatic making method of Chinese hamburgers, which comprises the following steps: (1) putting cooked rice into an extruding machine and performing extrusion forming on the cooked rice; (2) quantitatively cutting the cooked rice after the extrusion forming into sections; (3) putting the rice sections into a flour-wrapping machine to wrap the rice sections with flour; (4) putting the rice sections wrapped with the flour into a cavity of a lower die wiped with oil through a chute, starting an upper die to rotate and pressurize so as to prevent the rice sections from being adhered to a mould, wherein the pressure just allows rice grains to contact each other but still ensures gaps reserved between the rice grains, and the rice is still soft and is pressed into rice cakes; (5) putting the rice cakes into a drying tunnel through a conveying chain wheel, wherein the baking temperature of the drying channel is between 200 and 600 DEG C, the running time is between 10 and 30 minutes, and the shaping is finished after the rice cakes are taken out from the drying tunnel; and (6) taking the shaped rice cakes out from the drying tunnel, putting a meet cake, a lettuce or a processed vegetable cake between two rice cakes, vacuumizing the rice cakes, and putting the vacuumized rice cakes into a thermal container for sale. The full automatic making method of the Chinese hamburgers has the advantages that the Chinese hamburgers not only keep the flavor of rice and the eating habits of Chinese people but also have the style of hamburger fast foods and are clean and sanitary, the processing efficiency is high, and the method is easy to popularize and promote.

Description

Full automatic making method of Chinese hamburgers

Technical field

The present invention relates to the making food technical field, specifically full automatic making method of Chinese hamburgers.

Background technology

Hamburger is the food from external introduction, and it is at the fillings of the various shortenings of bread therebetween or romaine lettuce etc.Be that half-finished bread is cut with artificial during making, stuffed material pollutes in this process easily, and the holding time generally only has 1-2 days.Because its cladding is bread, do not meet the Chinese eating habit of custom take rice as staple food, the someone designs the Chinese style hamburger bag for this reason.Such as " a kind of rice hamburger bag " (patent No. 98125116), its cladding is that crispization of the blank processing with the rice compression molding that adds edible oil and flavoring forms, again with the fillings of shortening or romaine lettuce fillings and auxiliary and condiment assembly or assembly after fast baking form.Although it has changed traditional hamburger is cooked musculus cutaneus of flour batching, use rice instead and make cladding, but rice is with the rice after the compressing more crisp processing that adds proper amount of edible oil and flavoring, has changed the taste of rice, it can not be as staple food, and can only use as dessert.

Summary of the invention

The objective of the invention is to develop a kind of local flavor and Chinese eating habit that had both kept rice, the full automatic making method of Chinese hamburgers that has again the style of hamburger fast food.

Full automatic making method of Chinese hamburgers of the present invention, its step is as follows:

1. well-done meal is put into the extruder extrusion modling;

2. quantitatively segment: with the meal bar of extrusion modling by a certain amount of meal section that cuts into;

3. the meal section that is cut into pieces is put into Powder binding machine and wrap up in powder;

4. the meal section that wraps powder enters by skewed slot in the chamber of the counterdie that wipes oil, and patrix starts the rotation pressurization, in case meal section and mould adhesion, pressure just makes between the rice grain and all contacts, but also has the space, and meal is also soft, is pressed into the meal cake;

5. the meal cake enters drying tunnel by transportation sprocket, and the drying tunnel baking temperature is 200 ℃-600 ℃, and be 10-30 minute running time, and after the meal cake went out drying tunnel, it was complete then to finalize the design;

6. the meal cake after the typing takes out, meat pie, romaine lettuce or the dish cake that processes on two meal cake therebetween, and vacuum packaging, the incubator of packing into is in order to selling.

The advantage of full automatic making method of Chinese hamburgers of the present invention is: both keeps local flavor and the Chinese eating habit of rice, had again the style of hamburger fast food, and clean hygiene, working (machining) efficiency is high, is easy to penetration and promotion.

The specific embodiment

A kind of full automatic making method of Chinese hamburgers, its step is as follows:

1. well-done meal is put into the extruder extrusion modling;

2. quantitatively segment: with the meal bar of extrusion modling by a certain amount of meal section that cuts into;

3. the meal section that is cut into pieces is put into Powder binding machine and wrap up in powder;

4. the meal section that wraps powder enters by skewed slot in the chamber of the counterdie that wipes oil, and patrix starts the rotation pressurization, in case meal section and mould adhesion, pressure just makes between the rice grain and all contacts, but also has the space, and meal is also soft, is pressed into the meal cake;

5. the meal cake enters drying tunnel by transportation sprocket, and the drying tunnel baking temperature is 200 ℃-600 ℃, and be 10-30 minute running time, and after the meal cake went out drying tunnel, it was complete then to finalize the design;

6. the meal cake after the typing takes out, meat pie, romaine lettuce or the dish cake that processes on two meal cake therebetween, and vacuum packaging, the incubator of packing into is in order to selling.

Claims (1)

1. full automatic making method of Chinese hamburgers, it is characterized in that: its step is as follows:

1. well-done meal is put into the extruder extrusion modling;

2. quantitatively segment: with the meal bar of extrusion modling by a certain amount of meal section that cuts into;

3. the meal section that is cut into pieces is put into Powder binding machine and wrap up in powder;

4. the meal section that wraps powder enters by skewed slot in the chamber of the counterdie that wipes oil, and patrix starts the rotation pressurization, in case meal section and mould adhesion, pressure just makes between the rice grain and all contacts, but also has the space, and meal is also soft, is pressed into the meal cake;

5. the meal cake enters drying tunnel by transportation sprocket, and the drying tunnel baking temperature is 200 ℃-600 ℃, and be 10-30 minute running time, and after the meal cake went out drying tunnel, it was complete then to finalize the design;

6. the meal cake after the typing takes out, meat pie, romaine lettuce or the dish cake that processes on two meal cake therebetween, and vacuum packaging, the incubator of packing into is in order to selling.