Abstract: The present invention discloses a food-extruding apparatus, which comprises a table. A charging hopper is installed on the top of the table and has an upward opening. The external side of the bottom of the charging hopper has a propeller pump, which can propel the food material in the bottom of the charging hopper. The improvement of the present invention is that a feeding screw is installed inside the charging hopper and obliquely with respect to the axis of the charging hopper. The food material inside the charging hopper can be gradually guided downward via the rotation of the feeding screw; in cooperation with the propeller pump, the food material is then further propelled toward the succeeding processing procedure. The obliquely-installed feeding screw also enables the food material to be conveniently poured into the charging hopper.

Abstract: An automatic filling stuffing apparatus aims to automatically stuff filling in an elongated and unprocessed pastry. It includes a transporting unit and a pastry supply unit to supply the elongated pastry, a cutting unit to cut off the elongated pastry to individual pastry during the pastry supply process, a filling stuffing unit and a compression unit to dispose the filling on the pastry held on the surface of a holder, a forming unit to wrap the pastry with the filling contained therein to form a foodstuff desired, and a conveying unit to carry the formed and finished foodstuff to the next processing step.

Abstract: A food extrusion device includes an extruding unit, a rotary unit, a material inlet, and a transfer belt.

Abstract: An improved food extrusion apparatus includes a main body which has two or more rollers to form a squeezing space therebetween, a funnel located at the top end of the main body above the squeezing space and a conveyor located at the bottom end of the main body below the squeezing space. The roller has a plurality of equally spaced teeth formed on the peripheral surface thereof for squeezing a dough feeding from the funnel into the squeezing space to form troughs on the dough. The main body also has a pair of rollers which has smooth peripheral surface to smooth the dough from the squeezing space. The dough thus formed has less area subject to the squeezing force of the roller and will result in resilience in the dough for producing better taste food products.