The Rice-meat dumplings molding and cooking line consists of three parts, namely molding and cooking part, cooling part and transmission system part. The water in the forming tank and the cooking tank is heated through steam pipes in both tanks, and the water temperature is controlled by a high-temperature and high-pressure valve through a regulating evaporator, reaching a water temperature of about 75 degrees for the forming tank and about 90 degrees for the cooking tank. The water in the forming tank forms water flow through the hot water circulating pump, so that the Rice-meat dumplings coming out of the Rice-meat dumplings machine will flow to the end of the forming tank after entering the water. This flow process controls the flow rate of water through the regulating valve to control the flow rate of Rice-meat dumplings, that is, to make Rice-meat dumplings reach the ideal forming state according to the process.
The formed Rice-meat dumplings need to be further cooked in the cooking tank and then moved to the end of the cooking tank at a uniform speed through the rotating paddle. The cooking time of different varieties of Rice-meat dumplings can be controlled by adjusting the speed of the paddle. The Rice-meat dumplings that are driven to the cooling tank through the chain must be cooled rapidly in the cooling tank. The water in the cooling tank is open, that is, the water that enters the cold water and overflows the hot water has reached the water temperature in the cooling tank, which is always about 20 ℃ -25 ℃. After cooling in the cooling tank, Rice-meat dumplings can be directly put into the quick freezing workshop for freezing.
The whole machine is made of stainless steel, which truly realizes the automation of making Rice-meat dumplings, reduces labor intensity, increases the production of Rice-meat dumplings, and improves production efficiency.