CN113180183A - Steamed dumpling and preparation method thereof - Google Patents

Steamed dumpling and preparation method thereof Download PDF

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Publication number
CN113180183A
CN113180183A CN202110582203.6A CN202110582203A CN113180183A CN 113180183 A CN113180183 A CN 113180183A CN 202110582203 A CN202110582203 A CN 202110582203A CN 113180183 A CN113180183 A CN 113180183A
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China
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steamed
dumpling
pressing
guide
forming cavity
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CN202110582203.6A
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Chinese (zh)
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CN113180183B (en
Inventor
马永杰
和朝军
王立业
蔡静静
李雪
胡慧杰
王瑞杰
祡旭燕
李海毓
韩抒洋
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Luoyang Normal University
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Luoyang Normal University
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C9/00—Other apparatus for handling dough or dough pieces
    • A21C9/06—Apparatus for filling pieces of dough such as doughnuts
    • A21C9/066—Apparatus for filling pieces of dough such as doughnuts using two separate sheets or pieces of dough with filling in between, e.g. crimped at their edges; Ravioli-making machines
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/115—Fatty acids or derivatives thereof; Fats or oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25—Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

A steamed dumpling and a preparation method thereof, comprising a wrapper and stuffing, wherein the wrapper is prepared from the following components in percentage by weight of 2-2.5: 1, mixing and kneading the dough sheet powder and liquid, wherein the liquid is prepared by mixing and kneading 2-8 parts by weight: 1: 0-4 of vegetable juice, dandelion juice, angelica sinensis extracting solution and purified water; the stuffing consists of (by weight ratio) 24-28: 2:2:0.6:0.5:0.5: 14-24 parts of diced vegetable, broken eggs, shrimp paste, peony seed oil, angelica sinensis extract, dandelion extract and seasoning. The preparation method is characterized in that the steamed dumplings are made by utilizing an automatic wrapping device, and the shape of the inner wall of a forming cavity and the shape of the inner end of a pressing column in the automatic wrapping device can be customized and changed along with the requirements for making different shapes of the steamed dumplings, so that various choices are provided for the diversity of the shapes of the steamed dumplings.

Description

Steamed dumpling and preparation method thereof
Technical Field
The invention relates to the technical field of food processing, in particular to steamed dumplings and a preparation method thereof.
Background
The steamed dumplings are important components in traditional food in China, can be called as one of necessary food every day, are attractive in appearance, and can be freely changed in stuffing and appearance according to different personal preferences, so that the steamed dumplings are deeply loved by people.
The stuffing is prepared and made according to different tastes, taste standards in south and north are different, the stuffing is generally divided into mushroom egg dumplings, celery pork dumplings, shepherd's purse pork dumplings, cabbage pork dumplings, leek pork dumplings, beef dumplings, mutton dumplings and the like, the stuffing is single in variety, and the requirements of contemporary people on healthy, nutritional and abundant delicious foods are difficult to meet.
And the dumpling steaming culture is developed to the present, the making method has different modes in different regions, most families and restaurants still continue the habit of manual wrapping, people can feel fun in the wrapping process, but with the development of the society, the dumpling steaming production is carried out in batches in a food processing field, if the manual wrapping is still continued, the efficiency is very low, the workload and the pressure on workers are also very large, and the labor cost is high.
Disclosure of Invention
The invention aims to provide steamed dumplings and a preparation method thereof, which are popular food with certain nutritional value and food therapy effect, are based on the traditional steamed dumplings and are prepared by combining the living conditions of modern people and carrying out product innovation and process innovation, and not only make up the defects of the traditional steamed dumplings in form and taste, but also improve the preparation efficiency.
In order to achieve the above purpose, the invention provides the following technical scheme: a steamed dumpling comprises a wrapper and stuffing, wherein the wrapper is prepared from the following components in parts by weight of 2-2.5: 1, mixing and kneading the dough sheet powder and liquid, wherein the liquid is prepared by mixing and kneading 2-8 parts by weight: 1: 0-4 of vegetable juice, dandelion juice, angelica sinensis extracting solution and purified water; the stuffing consists of (by weight ratio) 24-28: 2:2:0.6:0.5:0.5: 14-24 parts of diced vegetable, broken eggs, shrimp paste, peony seed oil, angelica sinensis extract, dandelion extract and seasoning.
The diced vegetable can be any combination of two or three of pumpkin, carrot, celery and corn. The weight ratio of the flour to the flour is 3-10: 1 and starch. The vegetable juice may be purple cabbage juice, spinach juice, etc.
The steamed dumpling disclosed by the invention has the filling containing peony seed oil, angelica sinensis and dandelion extract, and auxiliary materials are added according to the taste requirement, wherein the auxiliary materials comprise pumpkin, carrot, celery, shrimp meat, eggs, corn and the like. The wrapper comprises dumpling flour, corn starch, wheat starch, red cabbage juice, spinach juice, etc. The steamed dumplings prepared by the invention are not added with any preservative, have reasonable compatibility of components, have the effects of improving cardiovascular and cerebrovascular diseases, resisting tumors, reducing blood sugar, protecting liver, resisting oxidation, promoting hematopoiesis, invigorating stomach, diminishing inflammation, inducing diuresis and treating stranguria, and are suitable for people of all ages.
A preparation method of steamed dumplings comprises the following steps:
step one, adding a proper amount of purified water into angelica, decocting the angelica for 5 to 10min with strong fire, and decocting the angelica for 15 to 20min with small fire to prepare an angelica extract for later use;
step two, pouring the dandelion into boiled water for soaking for 10-15min, and taking juice of the dandelion to obtain dandelion juice for later use;
step three, making the dough cover: squeezing cleaned and air-dried vegetables to obtain vegetable juice; accurately weighing the flour, mixing and stirring the flour, the vegetable juice, the dandelion juice, the angelica sinensis extract and the purified water according to the proportion, putting the mixture into a noodle press to press the mixture to a target thickness, and pressing the mixture into required flour by using a flour mold;
step four, making stuffing: weighing 10-30 parts of shelled shrimps, boiling for 2min, taking out, chopping into meat paste, cutting 2 parts of cleaned ginger and garlic into paste, adding the paste into the meat paste, uniformly stirring, adding 1.5 parts of cooking wine to remove fishy smell and improve freshness, adding 2 parts of chicken essence and 3 parts of salt, and uniformly stirring to obtain shrimp paste for later use;
taking 20-30 parts of fresh eggs, stirring egg white and egg liquid together, adding 3 parts of salt, heating a frying pan, pouring a proper amount of vegetable oil, pouring the eggs, putting the eggs into the frying pan, and stirring with continuous rotation of chopsticks to disperse the eggs into a flower shape to obtain broken eggs for later use;
taking 380 portions of 280 plus vegetables, cutting into dices, adding 5 portions of garlic and 4 portions of scallion, cutting, mixing with the vegetables, adding 6 portions of salt, standing for 5min, and removing water by using gauze to obtain vegetable dices for later use;
mixing diced vegetables, crushed eggs, shrimp paste, peony seed oil, an angelica sinensis extract, a dandelion extract and seasonings according to the proportion, and then uniformly stirring to prepare stuffing;
step five, automatically wrapping the wrappers prepared in the step three and the stuffing prepared in the step four by using an automatic wrapping device, wherein the automatic wrapping device comprises a steamed dumpling making die, a first stepping motor, an exhaust pipe and a loading module arranged above the steamed dumpling making die, an output shaft of the first stepping motor is in transmission connection with the steamed dumpling making die, roller guide covers are fixedly arranged on two sides of the steamed dumpling making die, four wrapper pressing modules are arranged on the steamed dumpling making die and the roller guide covers, a forming cavity is formed in the surface of the steamed dumpling making die, a flow guide module is arranged inside the steamed dumpling making die, column pressing devices are movably arranged on the outer sides of the two roller guide covers, the exhaust pipe is movably arranged on the left side of the steamed dumpling making die, and the flow guide module is communicated with the exhaust pipe;
the method for automatically wrapping and forming by using the automatic wrapping device comprises the following steps:
(1) starting a first stepping motor, correcting the posture of a steamed dumpling making mold when the first stepping motor is used for the first time, enabling an opening of any one forming cavity to face right above, connecting an exhaust pipe to an air suction pump and starting the air suction pump, wherein the air suction process is not stopped before all steamed dumplings are made, and adjusting a feeding module to align to the right center of the opening of the forming cavity;
(2) after the steamed dumpling wrappers are obtained by the feeding module and reach the position right above the opening of the forming cavity, the steamed dumpling wrappers are detached to cover the forming cavity, the steamed dumpling wrappers are pressed into the forming cavity due to the fact that negative pressure is formed by the flow guide module in the steamed dumpling making die, the surfaces of the steamed dumpling wrappers are uniformly attached to the inner wall of the forming cavity, and then the uniform dumpling stuffing is injected into the steamed dumpling wrappers in the forming cavity by the feeding module;
(3) the first stepping motor drives the steamed dumpling making die to rotate by 90 degrees, in the process, the column pressing device presses the guide cover to relatively rotate and rolls the dumpling wrapper pressing module, the dumpling wrapper pressing modules on two sides of the steamed dumpling making die can press dumpling wrappers into the forming cavity, and finally the edges of the dumpling wrappers are pressed and bonded, so that the dumpling wrapping is finished;
(4) a step motor continues to drive behind and evaporates dumpling making mold rotatory, wraps up the shaping chamber department of good dumpling, can be rotatory to when down at this shaping chamber, and inside water conservancy diversion module stops to exert the negative pressure to it, and then the dumpling can drop out the shaping chamber because of self gravity, and above-mentioned process is evaporating dumpling forming mold pivoted in-process circulation and taking place, and the step of constantly circulating completion with the skin, notes sink to, parcel and drop.
The mold for making steamed dumplings comprises a front mold and a rear mold, wherein a forming cavity and a flow guide module are formed after the front mold and the rear mold are assembled, roller guide covers are fixedly installed on the outer sides of the front mold and the rear mold, the center of the outer side of the front mold is communicated with an exhaust pipe, and the center of the outer side of the rear mold is fixedly connected with an output shaft of a first stepping motor.
The roller guide cover comprises a guide cover body, four guide cover bodies and four smooth areas are respectively arranged on the outer side of the guide cover body, the four guide cover bodies and the smooth areas are annularly and alternately arranged, guide holes are formed in the surface of each concave smooth area, the positions of the concave smooth areas and the positions of the guide holes are aligned with the forming cavity and the leather pressing module, and the guide holes are used for enabling the leather pressing module to penetrate through the front die and the rear die and extend to the inner side of the forming cavity when penetrating through the leather pressing module.
The wrapper pressing module comprises a pressing column, a square spring and a top block, wherein the square spring is movably sleeved on the inner side of the pressing column, the top block is fixedly sleeved on the surface of the pressing column, two ends of the pressing column are respectively contacted with the top block and a dumpling steaming making mold, the top block is limited by the inner wall of a roller guide cover towards the outer side direction, and the outer end of the pressing column penetrates through the roller guide cover to extend to the outside.
The guide module comprises a vertical air inlet channel, an air collection area, a sliding groove, an L-shaped air guide channel and an air outlet area, wherein the vertical air inlet channel is communicated with the air collection area inwards, the air collection area is communicated with the sliding groove inwards, the middle of the sliding groove is communicated with the L-shaped air guide channel, the L-shaped air guide channel is communicated with the air outlet area inwards, a sealing ball is arranged in the L-shaped air guide channel, the sliding groove penetrates through the surface of a forming cavity, the air outlet area is communicated with an exhaust pipe, the ball radius of the sealing ball is matched with the inner diameter of the sliding groove, and the inner diameter of the sliding groove is larger than the inner diameter of the L-shaped air guide channel.
The column pressing device comprises a guide cylinder, a guide pillar, a damping spring and a pressing wheel, wherein the guide cylinder is movably sleeved with the guide pillar, the damping spring is movably sleeved outside the guide pillar and the guide cylinder, the bottom of the guide pillar is fixedly connected with the pressing wheel, and the pressing wheel rolls along the surfaces of a smooth area and a concave sliding area.
The feeding module comprises a second stepping motor, a rotating rod, a stuffing injector and a wrapper sucker, the output end of the second stepping motor is fixedly connected with the middle of the rotating rod, the two ends of the rotating rod are fixedly connected with the stuffing injector and the wrapper sucker respectively, and the stuffing injector and the wrapper sucker are driven by the second stepping motor to rotate right above the forming cavity.
In the invention, the four forming cavities are respectively provided with the wrapper pressing module, each wrapper pressing module comprises a combination mechanism of a pressing column, a square spring and an ejector block, the inner end of each pressing column can be provided with different grains according to requirements to press the edges of the steamed dumpling wrappers with different grains, and the pressing column positioned in the middle part of the forming cavity has the shortest length and gradually increases the length along the directions of two sides.
The beneficial effects are as follows:
the steamed dumplings are based on the traditional steamed dumplings and are subjected to product innovation and process innovation by combining the living conditions of modern people, so that the defects of the traditional steamed dumplings in form and taste are overcome, the functional effect of the traditional steamed dumplings is increased, the steamed dumplings are popular food with certain nutritional value and food therapy effect, and the development prospect is good. The product is put into the market, so that the development of the peony seed oil in the edible oil market in China is driven, and meanwhile, the current situation of the shortage of edible oil in China is relieved to a certain extent.
According to the dumpling making device, through the matching between the forming cavity and the flow guide module, dumpling steaming wrappers are sucked into the forming cavity and are attached to the inner wall of the forming cavity, after stuffing is injected, the roller guide cover of the dumpling making die is driven to rotate through the Qigong-I stepping motor, the pressing wheel presses the wrapper pressing module, so that the inner end of the pressing column extends inwards to extrude and bond the edges of the dumpling steaming wrappers, and wrapping is completed, wherein the shape of the inner wall of the forming cavity and the shape of the inner end of the pressing column can be customized and changed along with different shape making requirements of the dumplings, and accordingly multiple choices are provided for the diversity of dumpling steaming shapes.
According to the invention, the guide module continuously exhausts air, so that the skin of the steamed dumplings can be attached to the inner wall of the forming cavity, the steamed dumplings can be sucked when falling off, and due to the unique design of the guide module, when the forming cavity and the corresponding guide module rotate to the position right below, the air inlets of the chute and the air collecting area are blocked by the sealing balls to prevent air from entering, so that the prepared dumplings can automatically fall off under the action of gravity, and the height of the steamed dumplings is lower when falling off, and the steamed dumplings are effectively prevented from being broken.
The automatic feeding and stuffing feeding of the steamed dumpling wrappers are completed through the feeding module, the steamed dumpling wrappers are firstly sucked by the wrapper sucking device, then the steamed dumpling wrappers are discharged right above the forming cavity through rotation, then the wrapper sucking device is rotated by ninety degrees to return to the initial position to continuously suck the next steamed dumpling wrapper, and after the steamed dumpling wrappers are attached to the inner wall of the forming cavity, the stuffing is injected into the steamed dumpling wrappers through the stuffing injecting device to realize the complete process of automatic wrapper coating and stuffing feeding, so that the automatic feeding and stuffing feeding device is simple in structure, strong in working stability and high in efficiency.
Drawings
FIG. 1 is a schematic view of a mold for making steamed dumplings and a roller guide cover after assembly;
FIG. 2 is a top view of the steamed dumpling making mold and the roller guide cover after assembly;
FIG. 3 is an outside schematic view of the front mold;
FIG. 4 is an outside schematic view of the rear mold;
FIG. 5 is an exploded view of the roller guide housing and the skin pressing module;
FIG. 6 is an enlarged schematic view of the symbol A in FIG. 5;
FIG. 7 is a schematic view of the structure of the flow guide module and the flow direction of the air flow;
FIG. 8 is a schematic structural view of a roller guide housing;
FIG. 9 is a schematic view of the mechanism of the plunger;
fig. 10 is an assembly view of the modules.
In the figure: 1. making a mold for steamed dumplings; 101. a front mold; 102. a rear mold; 2. a roller guide housing; 201. a guide housing body; 202. a smooth zone; 203. a concave sliding region; 204. a guide hole; 3. a molding cavity; 4. a leather pressing module; 401. pressing the column; 402. a square spring; 403. a top block; 5. a flow guide module; 501. a vertical air inlet channel; 502. a gas collection zone; 503. a chute; 504. an L-shaped air guide channel; 505. closing the ball; 506. a gas outlet zone; 6. a column pressing device; 601. a guide cylinder; 602. a guide post; 603. a damping spring; 604. a pinch roller; 7. a first stepping motor; 8. an air exhaust pipe; 9. a feeding module; 901. a second stepping motor; 902. rotating the rod; 903. a stuffing filling device; 904. a skin sucking device.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to the accompanying drawings and embodiments. It should be understood that the detailed description and specific examples, while indicating the preferred embodiment of the invention, are intended for purposes of illustration only and are not intended to limit the scope of the invention. The components of embodiments of the present invention generally described and illustrated in the figures herein may be arranged and designed in a wide variety of different configurations.
Thus, the following detailed description of the embodiments of the present invention, presented in the figures, is not intended to limit the scope of the invention, as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments of the present invention without making any creative effort, shall fall within the protection scope of the present invention.
The terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the recitation of "comprising an … …" may occur without the exclusion of additional like elements present in the process, method, article, or apparatus that comprises the element.
The present invention will be described in further detail with reference to examples.
A steamed dumpling comprises a wrapper and stuffing, wherein the wrapper is prepared from the following components in parts by weight of 2-2.5: 1, mixing and kneading the dough sheet powder and liquid, wherein the liquid is prepared by mixing and kneading 2-8 parts by weight: 1: 0-4 of vegetable juice, dandelion juice, angelica sinensis extracting solution and purified water; the stuffing consists of (by weight ratio) 24-28: 2:2:0.6:0.5:0.5: 14-24 parts of diced vegetable, broken eggs, shrimp paste, peony seed oil, angelica sinensis extract, dandelion extract and seasoning.
When steamed dumplings are prepared, wrappers and stuffing are automatically wrapped and formed by an automatic wrapping device, as shown in fig. 1 to 10, the automatic wrapping device comprises a dumpling steaming making die 1, a stepping motor 7, an exhaust pipe 8 and a feeding module 9 arranged above the dumpling steaming making die 1, an output shaft of the stepping motor 7 is fixedly connected with the dumpling steaming making die 1, roller guide covers 2 are fixedly arranged on two sides of the dumpling steaming making die 1, four groups of wrapper pressing modules 4 are arranged on the dumpling steaming making die 1 and the roller guide covers 2, a forming cavity 3 is formed in the surface of the dumpling steaming making die 1, a flow guide module 5 is arranged inside the dumpling steaming making die 1, column pressing devices 6 are movably arranged on the outer sides of the two roller guide covers 2, and the exhaust pipe 8 and the flow guide module 5 are communicated with the exhaust pipe 8 are movably arranged on the left side of the dumpling steaming making die 1.
The mold 1 for making the steamed dumplings comprises a front mold 101 and a rear mold 102, a forming cavity 3 and a flow guide module 5 are formed after the front mold 101 and the rear mold 102 are closed, roller guide covers 2 are fixedly mounted on the outer sides of the front mold 101 and the rear mold 102, the center of the outer side of the front mold 101 is communicated with an exhaust pipe 8, and the center of the outer side of the rear mold 102 is fixedly connected with an output shaft of a first stepping motor 7.
Wherein, the roller guide cover 2 comprises a guide cover body 201, four guide cover bodies 201 and smooth areas 202 are respectively arranged on the outer side of the guide cover body 201, the four guide cover bodies 201 and the smooth areas 202 are arranged in an annular staggered manner, guide holes 204 are arranged on the surface of the concave smooth area 203, the positions of the four concave smooth areas 203 and the guide holes 204 are aligned with the molding cavity 3 and the leather pressing module 4, the guide holes 204 are used for the leather pressing module 4 to pass through, the leather pressing module 4 simultaneously passes through the front mold 101 and the rear mold 102 and extends to the inner side of the molding cavity 3, since the length of the central pressing column 401 extending to the forming cavity 3 is longer than the lengths of the two side pressing columns 401, the concave sliding area 203 provides a precondition for the pressing wheel 604 to extrude the pressing columns 401 with unequal lengths, and the final result is that the middle pressing column 401 extends to the maximum length and the two side pressing columns 401 extend to the relatively shorter length.
Wherein, the wrapper pressing module 4 comprises a pressing column 401, a square spring 402 and a top block 403, the square spring 402 is movably sleeved on the inner side of the pressing column 401, the top block 403 is fixedly sleeved on the surface of the pressing column 401, two ends of the pressing column 401 are respectively contacted with the top block 403 and the steamed dumpling making mold 1, the outer side direction of the top block 403 is limited by the inner wall of the roller guide cover 2, the outer end of the pressing column 401 passes through the roller guide cover 2 to extend to the outside, when the pressing wheel 604 presses the pressing column 401, the pressing column 401 extends inwards, the square spring 402 is compressed at the moment, when the pressing wheel 604 is separated from the pressing column 401, the pressing column 401 returns to the initial state due to the elastic force of the square spring 402, the first stepping motor 7 is controlled to drive the steamed dumpling making mold 1 to rotate ninety degrees, in the process, the pressing wheel is always in close contact with the smooth area 202 and the concave smooth area 203, and the body of the pressing column device 6 is fixed 604, so that the roller guide cover 2 rotates along with the steamed dumpling making mold 1, the guide roller 601 rolls to the concave sliding area 203 and rolls to the next smooth area 202, and the outer end of the pressing column 401 is pressed therebetween, so that the inner end of the pressing column 401 extends inward and presses and bonds the two side edges of the steamed dumpling wrapper inward, and the wrapping is completed.
Wherein, the flow guiding module 5 comprises a vertical air inlet channel 501, an air collecting region 502, a sliding slot 503, an L-shaped air guiding channel 504 and an air outlet region 506, the vertical air inlet channel 501 is communicated with the air collecting region 502 inwards, the air collecting region 502 is communicated with the sliding slot 503 inwards, the middle part of the sliding slot 503 is communicated with the L-shaped air guiding channel 504, the L-shaped air guiding channel 504 is communicated with the air outlet region 506 inwards, a closed ball 505 is arranged in the L-shaped air guiding channel 504, the sliding slot 503 penetrates through the surface of the forming cavity 3, the air outlet region 506 is communicated with the air exhaust pipe 8, the ball radius of the closed ball 505 is matched with the inner diameter of the sliding slot 503, the inner diameter of the sliding slot 503 is larger than the inner diameter of the L-shaped air guiding channel 504, as shown in the air flow direction in fig. 7, the vertical air inlet channel 501 sucks air inwards and collects at the air collecting region 502, the air in the air collecting region 502 enters the air outlet region 506 through the sliding slot 503 and the L-shaped air guiding channel 504 and finally enters the air exhaust pipe 8 to be exhausted, when the opening of the forming cavity 3 is upward, the closed ball 505 located inside the corresponding sliding groove 503 is located at the bottommost part of the sliding groove 503 due to gravity, when the boiled dumpling making mold 1 rotates ninety degrees, the sliding groove 503 corresponding to the closed ball 505 also reaches a horizontal state, because the boiled dumpling making mold 1 rotates slowly, the centrifugal tendency generated to the closed ball 505 is not enough to push the closed ball 505 to the interface between the sliding groove 503 and the L-shaped air guide channel 504 or to the front, so that the wrapped dumplings are still sucked and cannot fall off, when the boiled dumpling making mold 1 rotates ninety degrees, namely the opening of the cavity 3 faces to the right lower part, the sliding groove reaches a downward vertical state, the closed ball 505 slides down to the interface between the air collection area 502 and the sliding groove 503 in the sliding groove 503 to block the closed ball, air cannot enter the L-shaped air guide channel 504, the air flow stops, and the boiled dumplings in the forming cavity 3 cannot be sucked and fall off.
The column pressing device 6 comprises a guide cylinder 601, a guide post 602, a damping spring 603 and a pressing wheel 604, wherein the guide cylinder 601 is movably sleeved with the guide post 602, the damping spring 603 is movably sleeved outside the guide post 602 and the guide cylinder 601, the bottom of the guide post 602 is fixedly connected with the pressing wheel 604, the pressing wheel 604 rolls along the surfaces of the smooth area 202 and the concave area 203, the guide post 602 can freely stretch and contract in the inner cavity of the guide cylinder 601 and is influenced by the elastic force of the damping spring 603, and the pressing wheel 604 can tightly press against the smooth area 202 and the concave area 203.
Wherein, material loading module 9 includes No. two step motor 901, dwang 902, annotate filling ware 903 and inhale skin ware 904, No. two step motor 901's output and the middle part fixed connection of dwang 902, the both ends of dwang 902 respectively with annotate filling ware 903 and inhale skin ware 904 fixed connection, annotate filling ware 903 and inhale skin ware 904 and drive all rotatable to become directly over the die cavity 3 through No. two step motor 901, it is for using the stereoplasm hollow pipeline to inhale skin ware 904 body, the blow vent is seted up to the bottom that the dumpling skin was evaporated to the orientation, and its trailing end is connected to the aspirator pump, when the aspirator pump bleeds, the bottom contact that inhales skin ware 904 evaporates the dumpling skin alright with it and hold.
Wherein, all be equipped with in four molding cavities 3 and press skin module 4, every press skin module 4 includes compression leg 401, square spring 402 and kicking block 403's combined mechanism and every compression leg 401's inner can set up the dumpling skin edge that evaporates that different lines are used for the extrusion of different lines as required, the compression leg 401 length that is located 3 middle parts in molding cavity is the shortest and increases progressively along both sides direction compression leg 401 length, this is because 3 inner wall shapes in molding cavity cause middle part opening width big, both sides opening width is little, so to middle part compression leg 401, when out of work, can not stretch out the longer length in molding cavity 3, in order to prevent disturbing the laminating process of evaporating dumpling skin and inner wall.
The gas collection area 502, the sliding groove 503, the L-shaped gas guide channel 504 and the gas outlet area 506 are formed after the front mold 101 and the rear mold 102 are closed, the vertical gas inlet channel 501 is formed in the front mold 101 and the rear mold 102 and is relatively independent, a half of the gas collection area 502, the sliding groove 503, the L-shaped gas guide channel 504 and the gas outlet area 506 are formed in the corresponding positions of the front mold 101 and the rear mold 102, after the front mold 101 and the rear mold 102 are closed, a complete sealed gas collection area 502, the sliding groove 503, the L-shaped gas guide channel 504 and the gas outlet area 506 are formed, the vertical gas inlet channel 501 is a vertical pipeline groove formed in the inner wall of the molding cavity 3, and the opening distance of the vertical gas inlet channel 501 in the inner wall of the molding cavity 3 is far away from the position corresponding to the skin pressing module 4.
When making steamed dumplings:
starting a first stepping motor 7, correcting the posture of a steamed dumpling making die 1 when the first stepping motor is used for the first time, enabling an opening of any one forming cavity 3 to face right above, connecting an exhaust pipe 8 to an air suction pump and starting the air suction pump, under the non-special condition, stopping an air suction process before the whole steamed dumpling making is finished, checking whether a pressing wheel 604 is in close contact with the surface of a smooth area 202 in an initial state, requiring the pressing wheel 604 to be in contact with the smooth area 202, adjusting a wrapper suction device 904 to enable the wrapper to be in a normal state of sucking the steamed dumpling wrappers, adjusting a stuffing injector 903 to enable the stuffing injector to normally inject dumpling stuffing, checking whether the bottom ends of the stuffing injector 903 and the wrapper suction device 904 face to the center of the opening of the forming cavity 3, and if not, adjusting the two to be aligned to the center of the opening of the forming cavity 3;
the second stepping motor 901 is started to drive the rotating rod 902 to rotate, the wrapper suction device 904 is enabled to firstly move to the position above the placed steamed dumpling wrappers to suck the center of the steamed dumpling wrappers, the shapes of the steamed dumpling wrappers at the position are not suitable for special shapes except for perfect circles, the second stepping motor 901 is controlled to rotate for ninety degrees, the wrapper suction device 904 drives the steamed dumpling wrappers to reach the position right above the opening of the forming cavity 3, air suction is stopped, the steamed dumpling wrappers are discharged to cover the forming cavity 3, the vertical air inlet channel 501 on the inner wall of the forming cavity 3 continuously exhausts air, the steamed dumpling wrappers cover the forming cavity 3, air pressure can press the steamed dumpling wrappers to the inside of the forming cavity 3, the forming cavity 3 is formed after the front die 101 and the rear die 102 are combined, the vertical air inlet channels 501 are completely distributed in the half forming cavities 3 on the front die 101 and the rear die 102 at the same positions, the surface of the steamed dumpling wrappers can be uniformly attached to the inner wall of the forming cavity 3, the second stepping motor 901 drives the guide cover 2 to rotate for ninety degrees, the wrapper suction device 904 returns to the position for initially sucking the steamed dumpling wrappers, the stuffing injection device 903 reaches the position above the steamed dumpling wrappers in the forming cavity 3, and the stuffing injection device 903 is controlled to inject uniform dumpling stuffing into the steamed dumpling wrappers;
in the process, as the pressing wheel 604 is always in close contact with the smooth area 202 and the concave smooth area 203 and the column pressing device 6 body is fixed, when the roller guide cover 2 rotates along with the steamed dumpling making die 1, the guide cylinder 601 rolls to the concave smooth area 203 and rolls to the next smooth area 202, the outer end of the pressure column 401 is pressed between the guide cylinder and the concave smooth area, the inner end of the pressure column 401 extends inwards, the edges of two sides of the steamed dumpling wrappers are extruded inwards and are butted and bonded, and then the wrapping is finished;
when the opening of the cavity 3 is upward, the corresponding closed ball 505 in the mold 1 for making steamed dumplings is at the bottom of the chute 503 due to gravity, when the mold rotates ninety degrees, the steamed dumplings in the molding cavity 3 are completely wrapped, and the chute 503 corresponding to the closed ball 505 also reaches a horizontal state, because the mold 1 for making steamed dumplings rotates slowly, the centrifugal tendency generated to the closed ball 505 is not enough to push the closed ball 505 to the interface between the chute 503 and the L-shaped air guide channel 504 or to the front, so that the wrapped dumplings are still sucked and cannot fall off, when the mold 1 for making steamed dumplings rotates ninety degrees, that is, the opening of the mold 3 faces downward, the chute 503 reaches a downward vertical state, the closed ball 505 slides in the chute 503 to the interface between the air collection area 502 and the chute 503 to block the closed ball, so that the L-shaped air guide channel 504 cannot intake air, and the air flow stops, the dumplings steamed in the forming cavity 3 can not be sucked and fall off.
Example 1
(1) Composition of flour wrapper powder
Dumpling flour, wheat starch and corn starch =12:3:1
(2) Liquid composition for kneading dough
Purple cabbage juice, dandelion extract, angelica extract =2:1
(3) Stuffing composition
Pumpkin, carrot, celery, egg, shelled shrimp, peony seed oil, angelica extract, dandelion extract, corn =15:9:3:2:1:0.5:0.6:0.4:1
Mixing the flour and the liquid according to the ratio of 2: mixing at a weight ratio of 1, kneading into dough, taking out the dough after leavening, kneading into strips, cutting into pieces with uniform size, rolling into sheets with moderate thickness by a rolling pin, adding proper amount of prepared stuffing, and packaging by an automatic packaging device.
Example 2
(1) Composition of flour wrapper powder
Wheat starch corn starch =5:1
(2) Liquid composition for kneading dough
Purple cabbage juice, dandelion extract, angelica extract and tap water =2:1:1:4
(3) Stuffing composition
Pumpkin, carrot, celery, egg, shelled shrimp, peony seed oil, angelica extract, dandelion extract, corn =15:7:3:2:2:0.6:0.5:0.5:1
Mixing the flour and the liquid according to the weight ratio of 2.5: mixing at a weight ratio of 1, kneading into dough, taking out the dough after leavening, kneading into strips, cutting into pieces with uniform size, rolling into sheets with moderate thickness by a rolling pin, adding proper amount of prepared stuffing, and packaging by an automatic packaging device.
Example 3
(1) Composition of flour wrapper powder
Wheat starch, corn starch, glutinous rice flour =15:5:1
(2) Liquid composition for kneading dough
Purple cabbage juice or spinach juice, dandelion extract, angelica extract =4:1
(3) Stuffing composition
Pumpkin, carrot, celery, egg, shelled shrimp, peony seed oil, angelica extract, dandelion extract, corn =13:8:2:3:3:0.7:0.4:0.6:1
Mixing the flour and the liquid according to the weight ratio of 2.2: mixing at a weight ratio of 1, kneading into dough, taking out the dough after leavening, kneading into strips, cutting into pieces with uniform size, rolling into sheets with moderate thickness by a rolling pin, adding proper amount of prepared stuffing, and packaging by an automatic packaging device.
Example 4
(1) Composition of flour wrapper powder
Corn starch dumpling flour =1:3
(2) Liquid composition for kneading dough
Spinach juice, dandelion extract, angelica extract =8:1
(3) Stuffing composition
Pumpkin, carrot, celery, egg, shelled shrimp, peony seed oil, angelica extract, dandelion extract, corn =14:6:2:3:3:0.4:0.5:0.5:1
Mixing the flour and the liquid according to the weight ratio of 2.4: mixing at a weight ratio of 1, kneading into dough, taking out the dough after leavening, kneading into strips, cutting into pieces with uniform size, rolling into sheets with moderate thickness by a rolling pin, adding proper amount of prepared stuffing, and packaging by an automatic packaging device.
The raw materials used in the invention are prepared by the following method:
purple cabbage juice: weighing 50-100 parts of purple cabbage, juicing by using a juicer, putting the juice into a container, and adding 3-6 drops of fresh lemon juice to obtain the purple cabbage juice.
Spinach juice: squeezing herba Spinaciae 50-100 parts with juicer, and placing the juice into container.
Carrot juice: squeezing 50-100 parts of carrot with a juicer, and placing the juice into a container.
And (3) Chinese angelica extract: weighing 0.3-1 part of angelica, adding proper purified water, decocting by using an electromagnetic oven, decocting for 5-10 minutes by using a strong fire, and decocting for 15-20 minutes by using a small fire to obtain the angelica extract.
Dandelion extract: 0.3 to 1 portion of dandelion is weighed and poured into a clean beaker, and is soaked in 100ml of boiled water for 10 to 15 minutes.
Dough making: 20-40 parts of purple cabbage juice, 10-40 parts of Chinese angelica extract, 5-10 parts of dandelion extract and 10-80 parts of spinach juice, heating the purple cabbage juice to 80 ℃ in an electromagnetic oven water bath, uniformly pouring the purple cabbage juice into the wrapper powder according to different proportions of the wrapper powder and the liquid, stirring the mixture into flocculent shapes, and kneading the flocculent shapes into clusters. Covering a preservative film for standing for 30 minutes;
mashed shrimp: 10-30 parts of shelled shrimps are taken and put into a pot to be boiled for 2 minutes by boiling water, the shelled shrimps are taken out and chopped into meat paste, 2 parts of cleaned ginger and garlic are respectively taken and cut into paste to be added into the paste, the paste is evenly stirred, 1.5 parts of cooking wine are added to remove fishy smell and improve freshness, and 2 parts of chicken essence and 3 parts of salt are added to be evenly stirred.
Breaking eggs: taking 20-30 parts of fresh eggs and egg white and egg liquid, stirring together, adding 3 parts of salt, heating a frying pan, pouring a proper amount of vegetable oil, pouring the eggs, and stirring with chopsticks in a continuous rotation circle to disperse the eggs into a flower shape.
Seasoning: 10 parts of oyster sauce, 2.2 parts of soy sauce, 0.55 part of chicken essence, 0.21 part of pepper powder, 0.3-10 parts of peony seed oil and 1.3 parts of salt.
In the invention, the peony seed oil is rich in about 92.3% of unsaturated fatty acid, wherein the mass fraction of linolenic acid is 41.4%, the mass fraction of linoleic acid is 27.4%, and the mass fraction of oleic acid is 23.2%, wherein the content of alpha-linolenic acid is the highest, so that the peony seed oil is very suitable for pregnant people, pregnant women and children to eat, and is beneficial to the development of human brains. Linoleic acid has the functions of inhibiting cholesterol synthesis, regulating blood pressure, etc. and is also one important daily used chemical material. Linolenic acid has effects of reducing blood lipid and cholesterol, promoting fat metabolism and liver cell regeneration, enhancing immunity, resisting anaphylaxis, and delaying aging, and oleic acid can also be used for preventing coronary heart disease. Contains sterol and hydrocarbon substances besides fatty acid, and phytosterol, and can protect gastric mucosa, reduce incidence of cardiovascular diseases and prevent atherosclerosis. The peony seed oil also contains vitamin E. In a word, the peony seed oil can improve cardiovascular function, resist inflammation, resist tumor, regulate immunologic function, reduce blood sugar, reduce blood fat, resist oxidation and protect liver. The application of the peony seed oil can reduce the problem that the common omega-6: omega-3 in people is too high in intake.
The radix Angelicae sinensis contains volatile oil, polysaccharide, 19 amino acids, organic acid, flavonoids, and furocoumarin derivatives. Has antioxidant, liver protecting, hematopoietic regulatory factor synthesis and secretion promoting, cardiovascular and cerebrovascular function promoting, antithrombotic, blood lipid reducing, immunity improving, antitumor, and antiinflammatory effects. The ferulic acid in Angelica sinensis can remove lipid in blood, resist atherosclerosis and reduce blood lipid. And the angelica has the functions of resisting tumor, radiation, oxidation, inflammation and pain and the like.
The chemical components of dandelion are complex, and more than 100 compounds are separated and identified at present. Mainly comprises pigments, triterpenes, flavonoids, carotenes, phenolic acids, fatty acids, volatile oils, coumarins, phytosterols, sesquiterpene lactones, amino acids and the like. In addition, trace elements thereof have also been reported. Has broad-spectrum antibacterial effect, functions of promoting bile flow, protecting liver, promoting immunity, promoting milk secretion, resisting oxidation, resisting gastric injury, resisting fatigue, and lowering blood sugar, and also has functions of regulating cholesterol and increasing estrogen secretion, and can be used for treating gastrointestinal diseases, especially diabetes, gynecological diseases, malignant tumor, and cancer. The dandelion is rich in resources, wide in distribution, low in price, suitable for comprehensive utilization and large in development in China.
The carrot contains complete nutrients. It was determined that 7.6 grams of carbohydrate, 0.6 grams of protein, 0.3 grams of fat, 30 milligrams of calcium, 0.6 milligrams of iron, as well as vitamin B1, vitamin B2, vitamin C, etc. per hundred grams, especially the content of carotene in vegetables named pioneer fescue, contains about 3.62 milligrams of carotene per hundred grams, corresponding to 1981 international units of vitamin a, and also remains unchanged at high temperatures and is readily absorbed by the human body. Carotene has important effects of maintaining normal function of epithelial cells, preventing and treating respiratory tract infection, promoting growth and development of human body, and participating in rhodopsin synthesis. The carrot contains carotene, which is a vitamin A source and can be converted into vitamin A, so that the carrot can play roles in tonifying liver, improving eyesight, benefiting diaphragm, widening intestines, tonifying spleen, removing malnutrition, enhancing immunity, reducing blood sugar and blood fat, strengthening heart, reducing blood pressure and the like, and is a good health-care product for patients with coronary heart disease and middle-aged and elderly people.
The pumpkin contains more nutrient substances such as vitamin C, glucose and the like, and particularly has extremely high content of calcium. The Cucurbita pepo fruit has effects of clearing heat, promoting urination, relieving restlessness, quenching thirst, moistening lung, relieving cough, relieving swelling, and resolving hard mass. Can be used for adjuvant treatment of edema, abdominal distention, polydipsia, skin sore, nephritis, and ascites due to liver cirrhosis. It is suitable for general people but not suitable for people with deficiency-cold of spleen and stomach.
Celery is a vegetable with high nutritive value and is rich in more than 20 nutritive elements such as protein, carbohydrate, dietary fiber, vitamin, calcium, phosphorus, iron, sodium and the like. Celery contains a plurality of pharmacological active ingredients, and the main active ingredients comprise: flavonoids, volatile oil compounds, unsaturated fatty acids, chlorophyll, mushrooms, coumarin derivatives, and the like. The most studied is apigenin, which has the effects of resisting tumor, inflammation and oxidation, reducing blood pressure and expanding blood vessels. Celery also has the effects of calming the liver, clearing heat, dispelling wind, promoting diuresis, relieving restlessness, relieving swelling, cooling blood, stopping bleeding, removing toxic substance, dispersing lung qi, invigorating stomach, promoting blood circulation, clearing intestine, promoting urination, moistening lung, relieving cough, lowering blood pressure, nourishing brain, and tranquilizing mind.
The purple cabbage is rich in nutrient elements, and contains more vitamins B, C, E and the like. Wherein each 100g fresh purple cabbage edible part contains sugar 3.3g, protein 1.4g, fat 0.1g, calcium 57mg, ferrum 0.7mg, phosphorus 42mg, etc. According to the traditional Chinese medicine, the purple cabbage has the effects of benefiting joints, regulating six internal organs, benefiting the heart and the like, and the purple cabbage juice can effectively relieve toothache, sore throat and stomachache, has the antibacterial and anti-inflammatory effects, and has a good treatment effect on oral ulcer . Because the purple cabbage contains rich anthocyanin, the purple cabbage can reduce capillary permeability and fragility to a certain extent, remove oxygen free radicals, slow down diffusion and proliferation of liver cells, improve visual sensitivity and the like. The long-eaten purple cabbage also has the effects of maintaining beauty, keeping young and reducing pigmentation. Purple cabbage is recommended by the World Health Organization (WHO) as the third best edible vegetable, and the fifth in anticancer. The purple cabbage belongs to low-calorie defibrotized food, is rich in folic acid, and can be eaten by obese people and pregnant women.
Spinach is rich in various vitamins, wherein the spinach contains abundant iron and vitamin A, K, the folic acid content is the highest of all vegetables, and the spinach further contains active substances such as spinach vitamin, cholesterol, saponin, rutin and the like, can treat nyctalopia and resist aging, can improve the blood sugar level of a diabetic and is suitable for the diabetic to eat.
The invention has the following raw material component detection indexes:
(1) and detecting the total content of linoleic acid, oleic acid, linoleic acid and fatty acid in the peony seed oil by adopting an ultra-high performance liquid chromatography-evaporative light scattering detection method. Through detection, the content of the linolenic acid in the peony seed oil is 336.04 mg/g, the content of the oleic acid is 148.75mg/g, the content of the linoleic acid is 163.21 mg/g, and the total amount of the fatty acid in the peony seed oil is 700.26 mg/g. Experiments show that the peony seed oil has great development and utilization values and application prospects in the aspect of food processing. The peony seed oil has better development space when being applied to steamed dumplings, and meanwhile, the peony seed oil is vigorously developed, so that the peony seed oil has important significance for relieving the current situation of shortage of edible oil in China and ensuring the safety of the edible oil.
(2) Detecting effective components in radix Angelicae sinensis extract by high performance liquid chromatography, wherein volatile oil content is about 0.4%, and the volatile oil comprises neutral oil, phenolic oil and acidic oil; neutral oil with highest content accounting for 88% of total oil, and mainly comprises about 19 kinds of ligustilide, cnidilide, butylidene phthalide, angelone, neoangelolide, coniferyl alcohol ferulate, o-carboxyphenyl n-pentanone, bergapten, etc.; the phenolic oil mainly comprises p-methylbenzyl alcohol, 5-methoxy-2, 3-xylenol, phenol, o-cresol, p-cresol, guaiacol, 2, 3-xylenol, p-ethylphenol, m-ethylphenol, 4-ethyl resorcinol, 2, 4-dihydroxy acetophenone, carvacrol, iso-eugenol, vanillin and the like, and accounts for about 3.46 percent of the total oil; the acidic oil components such as dimethyl phthalate, dimethyl azelate, dimethyl sebacate, dimethyl camphorate, and o-carboxyphenyln-pentanone account for about 5.88% of the total oil.
3) Detecting the active ingredients of p-coumaric acid, caffeic acid, luteolin and luteolin in the dandelion extract by adopting an ultra-high performance liquid chromatography-tandem mass spectrometry method, wherein the p-coumaric acid content is 56.77 mug/g, the caffeic acid content is 494.51 mug/g, the luteolin content is 240.3 mug/g and the luteolin content is 222.8 mug/g.
The various effective components in the auxiliary materials play a certain role in food therapy and health care in the steamed dumplings consisting of peony seed oil, angelica sinensis and dandelion.
The above description is only a preferred embodiment of the present application, and not intended to limit the present application, the scope of the present application is defined by the appended claims, and all changes in equivalent structure made by using the contents of the specification and the drawings of the present application should be considered as being included in the scope of the present application.

Claims (10)

1. A steamed dumpling comprises a wrapper and stuffing, and is characterized in that:
the wrapper is prepared from the following components in percentage by weight of 2-2.5: 1, mixing and kneading the dough sheet powder and liquid, wherein the liquid is prepared by mixing and kneading 2-8 parts by weight: 1: 0-4 of vegetable juice, dandelion juice, angelica sinensis extracting solution and purified water;
the stuffing consists of (by weight ratio) 24-28: 2:2:0.6:0.5:0.5: 14-24 parts of diced vegetable, broken eggs, shrimp paste, peony seed oil, angelica sinensis extract, dandelion extract and seasoning.
2. Steamed dumplings as claimed in claim 1, wherein: the weight ratio of the flour to the flour is 3-10: 1 and starch.
3. Method for preparing the steamed dumplings according to claim 1, comprising the following steps:
step one, adding a proper amount of purified water into angelica, decocting the angelica for 5 to 10min with strong fire, and decocting the angelica for 15 to 20min with small fire to prepare an angelica extract for later use;
step two, pouring the dandelion into boiled water for soaking for 10-15min, and taking juice of the dandelion to obtain dandelion juice for later use;
step three, making the dough cover: squeezing cleaned and air-dried vegetables to obtain vegetable juice; accurately weighing the flour, mixing and stirring the flour, the vegetable juice, the dandelion juice, the angelica sinensis extract and the purified water according to the proportion of claim 1, pressing the mixture into a noodle press to a target thickness, and pressing the mixture into required flour by using a flour mold;
step four, making stuffing: weighing 10-30 parts of shelled shrimps, boiling for 2min, taking out, chopping into meat paste, cutting 2 parts of cleaned ginger and garlic into paste, adding the paste into the meat paste, uniformly stirring, adding 1.5 parts of cooking wine to remove fishy smell and improve freshness, adding 2 parts of chicken essence and 3 parts of salt, and uniformly stirring to obtain shrimp paste for later use;
taking 20-30 parts of fresh eggs, stirring egg white and egg liquid together, adding 3 parts of salt, heating a frying pan, pouring a proper amount of vegetable oil, pouring the eggs, putting the eggs into the frying pan, and stirring with continuous rotation of chopsticks to disperse the eggs into a flower shape to obtain broken eggs for later use;
taking 380 portions of 280 plus vegetables, cutting into dices, adding 5 portions of garlic and 4 portions of scallion, cutting, mixing with the vegetables, adding 6 portions of salt, standing for 5min, and removing water by using gauze to obtain vegetable dices for later use;
mixing diced vegetables, broken eggs, shrimp paste, peony seed oil, angelica sinensis extract, dandelion extract and seasonings according to the proportion of claim 1, and uniformly stirring to prepare stuffing;
step five, automatically wrapping the wrappers prepared in the step three and the stuffing prepared in the step four by using an automatic wrapping device, wherein the automatic wrapping device comprises a steamed dumpling making die, a first stepping motor, an exhaust pipe and a loading module arranged above the steamed dumpling making die, an output shaft of the first stepping motor is in transmission connection with the steamed dumpling making die, roller guide covers are fixedly arranged on two sides of the steamed dumpling making die, four wrapper pressing modules are arranged on the steamed dumpling making die and the roller guide covers, a forming cavity is formed in the surface of the steamed dumpling making die, a flow guide module is arranged inside the steamed dumpling making die, column pressing devices are movably arranged on the outer sides of the two roller guide covers, the exhaust pipe is movably arranged on the left side of the steamed dumpling making die, and the flow guide module is communicated with the exhaust pipe;
the method for automatically wrapping and forming by using the automatic wrapping device comprises the following steps:
starting a first stepping motor, correcting the posture of a steamed dumpling making mold when the first stepping motor is used for the first time, enabling an opening of any one forming cavity to face right above, connecting an exhaust pipe to an air suction pump and starting the air suction pump, wherein the air suction process is not stopped before all steamed dumplings are made, and adjusting a feeding module to align to the right center of the opening of the forming cavity;
after the steamed dumpling wrappers are obtained by the feeding module and reach the position right above the opening of the forming cavity, the steamed dumpling wrappers are detached to cover the forming cavity, the steamed dumpling wrappers are pressed into the forming cavity due to the fact that negative pressure is formed by the flow guide module in the steamed dumpling making die, the surfaces of the steamed dumpling wrappers are uniformly attached to the inner wall of the forming cavity, and then the uniform dumpling stuffing is injected into the steamed dumpling wrappers in the forming cavity by the feeding module;
the first stepping motor drives the steamed dumpling making die to rotate by 90 degrees, in the process, the column pressing device presses the guide cover to relatively rotate and rolls the dumpling wrapper pressing module, the dumpling wrapper pressing modules on two sides of the steamed dumpling making die can press dumpling wrappers into the forming cavity, and finally the edges of the dumpling wrappers are pressed and bonded, so that the dumpling wrapping is finished;
a step motor continues to drive behind and evaporates dumpling making mold rotatory, wraps up the shaping chamber department of good dumpling, can be rotatory to when down at this shaping chamber, and inside water conservancy diversion module stops to exert the negative pressure to it, and then the dumpling can drop out the shaping chamber because of self gravity, and above-mentioned process is evaporating dumpling forming mold pivoted in-process circulation and taking place, and the step of constantly circulating completion with the skin, notes sink to, parcel and drop.
4. A method for preparing steamed dumplings as claimed in claim 3, wherein: the mold for making steamed dumplings comprises a front mold and a rear mold, a forming cavity and a flow guide module are formed after the front mold and the rear mold are assembled, roller guide covers are fixedly installed on the outer sides of the front mold and the rear mold, the center of the outer side of the front mold is communicated with an exhaust pipe, and the center of the outer side of the rear mold is fixedly connected with an output shaft of a first stepping motor.
5. The method for preparing steamed dumplings as claimed in claim 4, wherein: the roller guide cover comprises a guide cover body, the outer side of the guide cover body is provided with four guide cover bodies and four smooth areas, the four guide cover bodies and the smooth areas are annularly and alternately arranged, the surface of each concave smooth area is provided with a guide hole, the positions of the concave smooth areas and the guide holes are aligned with the forming cavity and the leather pressing module, and the guide holes are used for enabling the leather pressing module to penetrate through the front die and the rear die and extend to the inner side of the forming cavity.
6. The method for preparing steamed dumplings as claimed in claim 4, wherein: the wrapper pressing module comprises a pressing column, a square spring and a top block, the square spring is movably sleeved on the inner side of the pressing column, the top block is fixedly sleeved on the surface of the pressing column, the two ends of the pressing column are respectively contacted with the top block and a dumpling steaming making die, the top block is limited by the inner wall of the roller guide cover towards the outer side direction, and the outer end of the pressing column penetrates through the roller guide cover to extend to the outside.
7. The method for preparing steamed dumplings as claimed in claim 4, wherein: the water conservancy diversion module includes vertical intake duct, gas collection district, spout, L shape air guide way and the district of giving vent to anger, and the vertical intake duct inwards communicates with the gas collection district, the inside and spout intercommunication of gas collection district, the middle part and the L shape air guide way intercommunication of spout, the inside and the district intercommunication of giving vent to anger of L shape air guide way are provided with the sealed ball in the L shape air guide way, and the spout runs through to becoming the die cavity surface, goes out gas district and exhaust tube intercommunication, the ball radius of sealed ball and the internal diameter looks adaptation of spout, the internal diameter of spout is greater than the internal diameter of L shape air guide way.
8. A method for preparing steamed dumplings as claimed in claim 3, wherein: the column pressing device comprises a guide cylinder, a guide pillar, a damping spring and a pressing wheel, wherein the guide cylinder is movably sleeved with the guide pillar, the damping spring is movably sleeved outside the guide pillar and the guide cylinder, the bottom of the guide pillar is fixedly connected with the pressing wheel, and the pressing wheel rolls along the surfaces of a smooth area and a concave smooth area.
9. A method for preparing steamed dumplings as claimed in claim 3, wherein: the material loading module comprises a second stepping motor, a rotating rod, a stuffing injector and a skin sucking device, the output end of the second stepping motor is fixedly connected with the middle of the rotating rod, the two ends of the rotating rod are respectively fixedly connected with the stuffing injector and the skin sucking device, and the stuffing injector and the skin sucking device are driven by the second stepping motor to rotate right above the forming cavity.
10. A method for preparing steamed dumplings as claimed in claim 3, wherein: the four forming cavities are all provided with wrapper pressing modules, each wrapper pressing module comprises a combined mechanism of a pressing column, a square spring and an ejector block, the inner end of each pressing column can be provided with different grains according to needs to press the edges of the steamed dumpling wrappers with different grains, and the pressing column in the middle of each forming cavity is shortest in length and gradually increases along the pressing column lengths in the directions of two sides.
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