JPH01199546A - Preparation of cake dough and apparatus therefor - Google Patents
Preparation of cake dough and apparatus thereforInfo
- Publication number
- JPH01199546A JPH01199546A JP62299271A JP29927187A JPH01199546A JP H01199546 A JPH01199546 A JP H01199546A JP 62299271 A JP62299271 A JP 62299271A JP 29927187 A JP29927187 A JP 29927187A JP H01199546 A JPH01199546 A JP H01199546A
- Authority
- JP
- Japan
- Prior art keywords
- confectionery dough
- shaped
- rollers
- confectionery
- roller
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000000034 method Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- 235000009508 confectionery Nutrition 0.000 claims description 52
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 238000000465 moulding Methods 0.000 claims description 6
- 230000000694 effects Effects 0.000 description 2
- 238000010586 diagram Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000007261 regionalization Effects 0.000 description 1
- 238000009751 slip forming Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C1/00—Mixing or kneading machines for the preparation of dough
- A21C1/14—Structural elements of mixing or kneading machines; Parts; Accessories
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C1/00—Mixing or kneading machines for the preparation of dough
- A21C1/12—Mixing or kneading machines for the preparation of dough for the preparation of dough directly from grain
Abstract
Description
【発明の詳細な説明】
（産業上の利用分野）
この発明は、粉粒状の穀物原料をエクストリューダによ
り加熱加圧して得る菓子生地の製造方法および製造装置
に関する。DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a method and apparatus for producing confectionery dough obtained by heating and pressurizing powdery grain raw materials using an extruder.
（従来の技術）
従来、粉粒状の穀物原料をエクス１〜リユーダにより加
熱加圧して穀物原料をα化すると共に、ノズルから常圧
中へ押し出して、パフ菓子とする方法が知られている。(Prior Art) Conventionally, a method is known in which a powdery grain raw material is heated and pressurized using Ex1 to Reuda to gelatinize the grain raw material, and then extruded through a nozzle into normal pressure to form a puff confectionery.
このパフ菓子の形状は、前記ノズルの形状で決まる為、
単純な形状が多かった。The shape of this puff confectionery is determined by the shape of the nozzle, so
Most of the shapes were simple.
出願人は、このパフ菓子の形状を多様化づるべく、ノズ
ルから押し出された素材を回転円盤に当てるようにしで
捩れ菓子が製造できる装置を提案している（特開昭６１
−２１６６４５号、特願昭６１−１５９４９０号）。In order to diversify the shapes of puff confectionery, the applicant has proposed an apparatus that can produce twisted confectionery by applying the material extruded from a nozzle to a rotating disk (Japanese Patent Application Laid-Open No. 1983-1993)
-216645, Japanese Patent Application No. 159490/1982).
（発明が解決しようとする問題点）
前記のように、パフ菓子の製造では、製品の形状がノズ
ルの形状で決まり、単純なものに限られていた。この発
明は様々な形状のパフ菓子の製造を可能とすることを目
的としている。(Problems to be Solved by the Invention) As described above, in the manufacture of puff confectionery, the shape of the product is determined by the shape of the nozzle, and is limited to simple shapes. The purpose of this invention is to enable the production of puff confectionery of various shapes.
（問題点を解決する為の手段）
そこでこの発明は、■タネトリューダより押し出された
帯状の菓子生地へ不均一な送り速度の外力を与えて、帯
状の菓子生地を変形させることに成功した。(Means for Solving the Problems) Therefore, the present invention succeeded in deforming the belt-shaped confectionery dough by applying an external force at a non-uniform feeding speed to the belt-shaped confectionery dough extruded from the seedtruder.
即ちこの発明の菓子生地の製造方法は、■クストリュー
ダで粉粒状の穀物原料を加熱加圧して帯状の菓子生地を
押し出す方法において、押し出された菓子生地が可撓性
を有している時期に表裏をローラーで挟持し、該ローラ
ーを介して帯状の菓子生地に不均一な送り外力を与えて
、前記帯状の菓子生地を変形させることを特徴としてい
る。前記の不均一な送り外力は菓子生地の表面および／
または裏面内において異なる送り外力を分布させて与え
るようにする。That is, the method for producing confectionery dough of the present invention is as follows: (1) In the method of extruding a belt-shaped confectionery dough by heating and pressurizing powdered grain raw materials with a kustruder, the front and back sides are removed when the extruded confectionery dough has flexibility. is held between rollers, and a non-uniform feeding external force is applied to the strip-shaped confectionery dough via the rollers, thereby deforming the strip-shaped confectionery dough. The above-mentioned non-uniform feeding external force affects the surface of the confectionery dough and/or
Alternatively, different external feed forces are distributed and applied within the back surface.
そして前記の如く、帯状の菓子生地へ不均一な送り速度
を与えるようにした菓子生地の製造装置は、粉粒状の穀
物原料を加熱加圧する為のエクストリューダの押出しス
リットの前方に近接させて、少なくとも一つの異形ロー
ラー（例えばコーン形ローラー）を含んだ成形器が装置
してあり、該成形器に駆動源を連結してあることを特徴
としている。As mentioned above, the confectionery dough manufacturing apparatus which applies non-uniform feeding speed to the belt-shaped confectionery dough is placed close to the front of the extrusion slit of the extruder for heating and pressurizing powdery grain raw materials. The apparatus is characterized in that a former is provided which includes at least one irregularly shaped roller (for example a cone-shaped roller), and a drive source is connected to the former.
前記成形器は、二つのコーン形ローラーを対向させたり
、円周方向に凹凸条を形成した二つのローラーを対向さ
せたり、一つのコーン形ローラーと−・つの円柱状ロー
ラーを対向させて構成される。The forming machine is configured by having two cone-shaped rollers facing each other, two rollers having uneven grooves formed in the circumferential direction facing each other, or one cone-shaped roller and two cylindrical rollers facing each other. Ru.
（作 用）
この発明の方法および装置によれば、エクス１〜リユー
ダから押し出された帯状の菓子生地は、外部から与えら
れる不均一な送り速度による歪みによって捩りやうねり
が生じ、様々な形状の菓子生地を連続的に製造すること
ができる。(Function) According to the method and apparatus of the present invention, the strip-shaped confectionery dough extruded from the extruder 1 to reuda is twisted and undulated due to distortion due to the non-uniform feed rate applied from the outside, and is formed into various shapes. Confectionery dough can be produced continuously.
（実施例）
以下この発明の実施例について図面を参照して説明する
。(Example) Examples of the present invention will be described below with reference to the drawings.
第１図に示した装置は、エクストリューダ１の前方にコ
ーン型ローラー２．２ａを対設した成形器３を近接装置
し、更にその前方に切断具４を装置して、菓子生地の製
造装置を構成したものである。The apparatus shown in FIG. 1 is a confectionery dough manufacturing apparatus in which a forming machine 3 with cone-shaped rollers 2.2a is disposed in front of an extruder 1 and a cutting tool 4 is disposed in front of it. It is composed of
前記において、エクストリューダ１はホッパー５から投
入された粉粒状穀物原料が加熱加圧され乍ら押し出され
るもので、ダイス６には第２図に示したようなスリット
状のノズル７が設けてあり、このノズル７を通して帯状
の菓子生地８が連続的に押し出されるようになっている
。In the above, the extruder 1 extrudes the powdery grain raw material input from the hopper 5 while heating and pressurizing it, and the die 6 is provided with a slit-shaped nozzle 7 as shown in FIG. A belt-shaped confectionery dough 8 is continuously extruded through this nozzle 7.
又、前記成形器３のコーン型ローラー２．２ａは、第３
図に示したように、夫々一端より他端へ向けて順次細径
としたコーン形状のローラーの細径側端部に円盤９を固
着した構造で、互いに向きを反対側として対設し、両ロ
ーラー間に一定の通過間隙が保っである。各ローラーの
回転軸１０．１０ａは互いに平行で、端部に駆動機４１
！（図示していない）が連結されて、矢示１１．１１ａ
のように回転し、前記帯状の菓子生地を前方へ進める外
力を働かせるようになっている。尚、このコーン型ロー
ラー２．２ａは菓子生地８が可撓性を保有している領域
に装置されることは言うまでもない。Further, the cone-shaped roller 2.2a of the forming machine 3 has a third
As shown in the figure, it has a structure in which a disk 9 is fixed to the narrow diameter end of a cone-shaped roller whose diameter is gradually narrowed from one end to the other. A constant passing gap is maintained between the rollers. The rotational axes 10.10a of each roller are parallel to each other, with a drive 41 at the end.
! (not shown) are connected and arrow 11.11a
It rotates as shown in the figure, and exerts an external force that moves the strip-shaped confectionery dough forward. It goes without saying that this cone-shaped roller 2.2a is installed in an area where the confectionery dough 8 has flexibility.
切断具４は、切断刃１２．１２を互いに対向させた構造
で、離接動作によって、製品１３を所望の長さで切断で
きるようにしたものである。The cutting tool 4 has a structure in which cutting blades 12 and 12 are opposed to each other, and can cut the product 13 to a desired length by moving toward and away from the tool.
上記のような装置を用いて、エクストリューダ１より帯
状の菓子生地８を連続的に押し出すと共に、成形器３の
コーン型ローラー２．２ａを矢示１１．１１ａの方向に
回転させて、前記菓子生地−６＝
８をコーン型ローラー２．２ａの通過間隙へ導く。Using the above-mentioned device, the strip-shaped confectionery dough 8 is continuously extruded from the extruder 1, and the cone-shaped roller 2.2a of the former 3 is rotated in the direction of the arrow 11.11a to form the confectionery dough. Dough-6=8 is guided into the passage gap of the cone-shaped roller 2.2a.
コーン型ローラー２．２ａの回転によって、菓子生地８
は更に前方へ送られるが、このときコーン型ローラー２
．２ａより不均一な送り外力を受ける。即ちコーン型ロ
ーラー２．２ａの大径側周面の周速が小径側周面の周速
より大ぎい為、菓子生地８の表面では第５図（ａ）に示
したように、−側縁８ａ側が他側縁８ｂ側より大きい送
り外力を受けるのに対して、菓子生地８の裏面では第５
図（ｂ）に示したように、他側縁８ｂ側が一側縁８ａ側
より大きい送り外力を受けることになる。By the rotation of the cone-shaped roller 2.2a, the confectionery dough 8
is sent further forward, but at this time the cone roller 2
．． 2a receives non-uniform external feed force. That is, since the circumferential speed of the large-diameter side circumferential surface of the cone-shaped roller 2.2a is greater than the circumferential speed of the small-diameter side circumferential surface, the surface of the confectionery dough 8 has a - side edge as shown in FIG. 5(a). 8a side receives a larger feeding external force than the other side edge 8b side, whereas on the back side of confectionery dough 8, the 5th edge
As shown in Figure (b), the other side edge 8b receives a larger external feed force than the one side edge 8a side.
この結果、菓子生地８は、大きい外力を受りる面が他の
面に比べて延びるように変形し、これを連続的におこな
うことによって、第１図に示したにうな帯状生地を捩っ
た製品１３が得られる。コーン型ローラー２．２ａを通
過して１４ｆられた製品１３は可撓性を失っているので
更に変形するおそれはないが、第１図に鎖線で示したよ
うなガイド筒１４で保護するようにしても良い。このガ
イド筒１４は通常固定して良いが、回転自在として製品
１３の回転と同期して回転できるようにしても良い。As a result, the confectionery dough 8 is deformed so that the surface that receives a large external force is elongated compared to the other surfaces, and by continuously performing this deformation, the confectionery dough 8 is twisted as shown in FIG. A product 13 is obtained. The product 13 that has passed through the cone roller 2.2a and has been rolled 14f has lost its flexibility, so there is no risk of further deformation, but it is protected by a guide tube 14 as shown by the chain line in FIG. It's okay. This guide cylinder 14 may normally be fixed, but it may also be rotatable so that it can rotate in synchronization with the rotation of the product 13.
切断具４は、一定の時間毎に離接動作を繰り返し、これ
によって前記製品１３を所定の長さに切断する。The cutting tool 4 repeatedly engages and separates at regular intervals, thereby cutting the product 13 into a predetermined length.
第４図はコーン型ローラーの別の実施例で、周面を凹面
としたコーン型ローラー１５．１５ａを対設したもので
ある。FIG. 4 shows another embodiment of a cone-shaped roller, in which cone-shaped rollers 15.15a having a concave circumferential surface are arranged opposite to each other.
このコーン型ローラー１５．１５ａによっても、前記と
同様に捩った製品１３が得られるが、帯状の菓子生地８
へは、凹面とした周面ににって、側縁より中心方向への
外力も加わるので、菓子生地８の蛇行を予防できる作用
も得られる。With this cone-shaped roller 15.15a, a twisted product 13 can be obtained in the same manner as above, but a belt-shaped confectionery dough 8
Since an external force is also applied from the side edges toward the center along the concave circumferential surface, it is possible to prevent the confectionery dough 8 from meandering.
各実施例にお【プるコーン型ローラーの局面は、平面又
は凹面としたが、更にこれらの周面に、模様形成用の凹
および／または凸の突部や条を設けても良い。In each of the examples, the curved surface of the cone-shaped roller was flat or concave, but concave and/or convex protrusions or stripes for pattern formation may be provided on the circumferential surface of the cone roller.
第６図は成形器３を構成するローラーを、円周方向に凹
条１６および凸条１７を交互に設りた凹凸ローラー１８
．１８ａとし、凹条１６と凸条１７が互いに遊嵌するよ
うに対向させた実施例である。FIG. 6 shows a roller constituting the forming machine 3, an uneven roller 18 having grooves 16 and protrusions 17 alternately provided in the circumferential direction.
．． 18a, and the concave line 16 and the convex line 17 are opposed to each other so as to fit loosely into each other.
この成形器３によって、エクストリューダ１から押出さ
れた菓子生地８に送り外力を与えると、前記凹条１６の
部分では遅い送り外力になるのに対して、前記凸条１７
の部分では速い送り外力となり、結局菓子生地８の表裏
面に夫々不均一な送り外力が分布することになる。When an external feeding force is applied to the confectionery dough 8 extruded from the extruder 1 by this forming device 3, the external feeding force is slow at the concave strips 16, whereas the external feeding force is slow at the concave strips 16.
The external feeding force becomes fast in the portion , and the external feeding force ends up being unevenly distributed on the front and back surfaces of the confectionery dough 8, respectively.
この結果、菓子生地８は進行方向およびこれと直角の方
向に夫々波を打ち、第７図に示したような製品１９が連
続的に成形されることになる。As a result, the confectionery dough 8 is undulated both in the traveling direction and in a direction perpendicular thereto, and a product 19 as shown in FIG. 7 is continuously formed.
次に、第８図は成形器３を一つのコーン形ローラー２０
と一つの円柱状ローラー２１を対向させ ・て構成し
た実施例である。Next, FIG. 8 shows the forming machine 3 with one cone-shaped roller
This is an embodiment in which a single cylindrical roller 21 is placed facing each other.
この成形器３によれば、菓子生地８の表面側では一側縁
（図中右側）より他側縁（図中左側）に向けて、送り外
力が順次大きく分布するのに対し、裏面側では全面に均
一な送り外力が分布する。According to this forming machine 3, on the front side of the confectionery dough 8, the external feeding force is distributed gradually from one side edge (right side in the figure) to the other side edge (left side in the figure), whereas on the back side External feed force is distributed uniformly over the entire surface.
この結果、菓子生地８は、−側縁が他側縁より延ばされ
て第９図に示したようなスパイラル状の製品２２となる
。As a result, the confectionery dough 8 becomes a spiral-shaped product 22 as shown in FIG. 9, with the minus side edge being longer than the other side edge.
以上実施例ではエクストリューダ１および成形器３を水
平に並設した場合を説明したが、垂直方向や斜方向に並
設しても同様の作用を得ることができる。従って各要素
の配置は得らる製品の形状を考慮し、かつ製造ラインの
円滑な動作に適するように適宜決定すれば良い。In the above embodiments, a case has been described in which the extruder 1 and the molding device 3 are arranged side by side horizontally, but the same effect can be obtained even if they are arranged side by side vertically or obliquely. Therefore, the arrangement of each element may be appropriately determined in consideration of the shape of the product to be obtained and suitable for smooth operation of the production line.
（発明の効果）
以上に説明したように、この発明の方法および装置によ
れば、いわゆるパフ菓子であって、様々な形状のものを
容易かつ連続的に能率良く製造できる効果がある。(Effects of the Invention) As explained above, according to the method and apparatus of the present invention, so-called puff confectionery of various shapes can be manufactured easily, continuously, and efficiently.
第１図はこの発明の実施例の正面図、第２図は同じ〈実
施例のエクストリューダの側面図、第３図は同じ〈実施
例の成形器の側面図、第４図はこの発明の他の実施例の
成形器の側面図、第５図（ａ）（ｂ）はこの発明の実施
例における菓子生地が受ける外力を説明する図、第６図
はこの発明の別の実施例の成形器の側面図、第７図は同
じく別の実施例で得られる製品の一部斜視図、第８図は
この発明の更に別の実施例の成形器の側面図、第９図は
同じく更に別の実施例で得られる製品の一部斜視図であ
る。
１・・・エクストリューダ
２．２ａ、１５．１５ａ、２０
・・・コーン型ローラー
３・・・成形器 ４・・・切断具６・・・ダ
イス ７・・・ノズル８・・・菓子生地
１３．１９．２２・・・製品１６・・・凹条
１７・・・凸条１８．１８ａ・・・凹凸ローラ
ー
２１・・・円柱状ローラーFig. 1 is a front view of an embodiment of the present invention, Fig. 2 is a side view of an extruder of the same embodiment, Fig. 3 is a side view of a molding machine of the same embodiment, and Fig. 4 is a side view of an extruder of the same embodiment. 5(a) and 5(b) are diagrams illustrating the external force applied to the confectionery dough in the embodiment of the present invention, and FIG. 6 is a side view of a molding machine according to another embodiment of the present invention. FIG. 7 is a partial perspective view of a product obtained in another embodiment, FIG. 8 is a side view of a molding device according to yet another embodiment of the present invention, and FIG. 9 is a still another embodiment. FIG. 2 is a partial perspective view of a product obtained in Example. 1... Extruder 2.2a, 15.15a, 20... Cone-shaped roller 3... Forming device 4... Cutting tool 6... Dice 7... Nozzle 8... Confectionery dough
13.19.22...Product 16...Concave strip
17... Convex strip 18.18a... Uneven roller 21... Cylindrical roller
Claims (1)
て、帯状の菓子生地を押し出す方法において、押し出さ
れた菓子生地が可撓性を有している時期に表裏をローラ
ーで挟持し、該ローラーを介して帯状の菓子生地に不均
一な送り外力を与えて、前記帯状の菓子生地を変形させ
ることを特徴とした菓子生地の製造方法 ２ 不均一な送り外力は、菓子生地の表面および／また
は裏面内において異なる外力を分布させて与えるように
した特許請求の範囲第１項記載の菓子生地の製造方法 ３ 粉粒状の穀物原料を加熱加圧する為のエクストリュ
ーダの押出しスリットの前方に近接させて、少なくとも
一つの異形ローラーを含んだ成形器が装置してあり、該
成形器に駆動源を連結してあることを特徴とした菓子生
地の製造装置 ４ 成形器は、二つのコーン形ローラーで、一方の大径
側に他方の小径側を対向させて構成した特許請求の範囲
第３項記載の菓子生地の製造装置 ５ 成形器は、円周方向に凹凸条を形成した二つのロー
ラーで、一方の凹条に他方の凸条が遊嵌するように対向
させて構成した特許請求の範囲第３項記載の菓子生地の
製造装置 ６ 成形器は、一つのコーン形ローラーと一つの円柱状
ローラーを対向させて構成した特許請求の範囲第３項記
載の菓子生地の製造装置[Claims] 1. In a method of extruding a belt-shaped confectionery dough by heating and pressurizing powdery grain raw materials with an extruder, the front and back sides of the extruded confectionery dough are rolled with a roller when the extruded confectionery dough has flexibility. Confectionery dough manufacturing method 2, characterized in that the strip-shaped confectionery dough is deformed by holding the confectionery dough between the belts and applying a non-uniform feeding force to the strip-shaped confectionery dough through the rollers. Method 3 for producing confectionery dough according to claim 1, in which different external forces are distributed and applied within the front and/or back surfaces of Confectionery dough manufacturing apparatus 4, characterized in that a molding machine including at least one irregularly shaped roller is installed close to the front, and a drive source is connected to the molding machine. Apparatus 5 for producing confectionery dough according to claim 3, comprising cone-shaped rollers with one large diameter side facing the other small diameter side. Confectionery dough manufacturing apparatus 6 according to claim 3, comprising two rollers facing each other so that the concave strips of the other are loosely fitted into the concave strips of the other. The confectionery dough manufacturing apparatus according to claim 3, comprising two cylindrical rollers facing each other.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62299271A JPH01199546A (en) | 1987-10-15 | 1987-11-27 | Preparation of cake dough and apparatus therefor |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62-260399 | 1987-10-15 | ||
| JP26039987 | 1987-10-15 | ||
| JP62299271A JPH01199546A (en) | 1987-10-15 | 1987-11-27 | Preparation of cake dough and apparatus therefor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01199546A true JPH01199546A (en) | 1989-08-10 |
Family
ID=26544593
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62299271A Pending JPH01199546A (en) | 1987-10-15 | 1987-11-27 | Preparation of cake dough and apparatus therefor |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01199546A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100404047B1 (en) * | 2001-06-11 | 2003-11-03 | 오세일 | Apparatus for automatically making twisting confectionery |
| JP2008194017A (en) * | 2007-02-16 | 2008-08-28 | Tokyo Univ Of Marine Science & Technology | Body color improving agent for cephalopod, and method for treating cephalopod |
| JP2009278918A (en) * | 2008-05-22 | 2009-12-03 | Meiji Seika Kaisha Ltd | Puffed confectionery and method for producing the same |
| JP2010531637A (en) * | 2007-04-03 | 2010-09-30 | フリト−レイ ノース アメリカ インコーポレイテッド | Extruded bean snack food |
| CN109430316A (en) * | 2018-10-19 | 2019-03-08 | 嘉善美源服饰水洗有限公司 | A kind of silk fabrics process units |
-
1987
- 1987-11-27 JP JP62299271A patent/JPH01199546A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100404047B1 (en) * | 2001-06-11 | 2003-11-03 | 오세일 | Apparatus for automatically making twisting confectionery |
| JP2008194017A (en) * | 2007-02-16 | 2008-08-28 | Tokyo Univ Of Marine Science & Technology | Body color improving agent for cephalopod, and method for treating cephalopod |
| JP2010531637A (en) * | 2007-04-03 | 2010-09-30 | フリト−レイ ノース アメリカ インコーポレイテッド | Extruded bean snack food |
| JP2009278918A (en) * | 2008-05-22 | 2009-12-03 | Meiji Seika Kaisha Ltd | Puffed confectionery and method for producing the same |
| CN109430316A (en) * | 2018-10-19 | 2019-03-08 | 嘉善美源服饰水洗有限公司 | A kind of silk fabrics process units |
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