Abstract: A dumpling producing method includes cutting a mechanically sheeted dough sheet of a unidirectional texture into dumpling wrappers of a pre-defined shape, filling the stuffing into the dumpling sheet, and wrapping the dumpling wrapper along a fold line at an angle of 0 to 20 degrees to the texture orientation of each dumpling wrapper to produce the dumplings.

Abstract: The present invention provides a dumpling producing method and a dumpling producing device. The method comprises the following steps: cutting a mechanically sheeted dough sheet of a unidirectional texture into dumpling wrappers of a pre-defined shape, filling the stuffing into the dumpling sheet, and wrapping the dumpling wrapper along a fold line at an angle of 0 to 20 degrees to the texture orientation of each dumpling wrapper to produce the dumplings. The device comprises: a cutting mechanism consisting of a cutting unit and a rotating unit, wherein the rotating unit is configured to cause an angle formed between the texture orientation of the dumping wrapper and the fold line to be within 0 to 20 degrees.

Abstract: The present utility model provides a mold set used for dumpling or dumpling-like food product formation comprising a pair of jaws, the closure of which is configured to clamp a dough pad over a filling thereby forming a raw product of the dumpling or dumpling-like food product, wherein the jaws in a closed condition can be driven to simulate the human action of compressing a filling pocket of the dumpling or dumpling-like food product.

Abstract: The present utility model provides a mold set used for dumpling or dumpling-like food product formation comprising a pair of jaws, the closure of which is configured to clamp a dough pad over a filling thereby forming a raw product of the dumpling or dumpling-like food product, wherein the jaws in a closed condition can be driven to simulate the human action of compressing a filling pocket of the dumpling or dumpling-like food product.

Abstract: The present invention provides a dumpling producing method and a dumpling producing device. The method comprises the following steps: cutting a mechanically sheeted dough sheet of a unidirectional texture into dumpling wrappers of a pre-defined shape, filling the stuffing into the dumpling sheet, and wrapping the dumpling wrapper along a fold line at an angle of 0 to 20 degrees to the texture orientation of each dumpling wrapper to produce the dumplings. The device comprises: a cutting mechanism consisting of a cutting unit and a rotating unit, wherein the rotating unit is configured to cause an angle formed between the texture orientation of the dumping wrapper and the fold line to be within 0 to 20 degrees.

Abstract: A food product depositor system utilizes a food product depositor device. Preferably, the food product depositor device includes at least one food product depositor module. In an embodiment, the food product depositor module may include mating features and a plurality of food product depositor modules may be assembled by the mating features to form the food product device. Preferably, the food product depositor module includes a supply port, a rotor positioned within a cavity, at least one sliding vane, and a discharge port. In an embodiment, the food product depositor module includes a cutoff device. Additionally, the present invention is also directed to methods of processing food products by way of such an apparatus.

Abstract: A food product depositor system utilizes a food product depositor device. Preferably, the food product depositor device includes at least one food product depositor module. In an embodiment, the food product depositor module may include mating features and a plurality of food product depositor modules may be assembled by the mating features to form the food product device. Preferably, the food product depositor module includes a supply port, a rotor positioned within a cavity, at least one sliding vane, and a discharge port. In an embodiment, the food product depositor module includes a cutoff device. Additionally, the present invention is also directed to methods of processing food products by way of such an apparatus.

Abstract: In a method of preparing a dough composition, a batter comprising water, a leavening agent, and flour is formed. After the batter is formed, a complementary leavening agent, additional flour and other minor ingredients are added to the batter and mixed to form a dough wherein the leavening agents are distributed uniformly through the dough and the dough results in a higher specific volume upon baking. A dough composition is also formulated from a batter, wherein the batter comprises water, a leavening agent and flour. After the batter is formed, a complementary leavening agent, additional flour, and any minor ingredients are added to the batter and mixed to form a dough. Alternatively, the complementary leavening agent can be added in an unreactive form to the batter as long as it does not react with the other leavening agent until the dough is formed. The dough comprises from about 30 wt-% to about 60 wt-% flour, from about 20 wt-% to about 40 wt-% water; from about 0.1 wt-% to about 2.

Abstract: An improved depositor apparatus for depositing material from a material source. The depositor apparatus including first and second dispensing assemblies having spaced-apart outlets. The first and second dispensing assemblies are reciprocally operated to alternately dispense material. A feed device is coupled to the first and second dispensing assemblies for supplying material from the material source to the first and second dispensing assemblies for discharge.

Abstract: A method of preparing a dough composition. According to the method, a batter comprising water, a leavening agent, and flour is formed. After the batter is formed, a complementary leavening agent, additional flour and other minor ingredients are added to the batter and mixed to form a dough wherein the leavening agents are distributed uniformly through the dough and the dough results in a higher specific volume upon baking. A dough composition formulated from a batter, wherein the batter comprises water, a leavening agent and flour. After the batter is formed, a complementary leavening agent, additional flour, and any minor ingredients are added to the batter and mixed to form a dough. Alternatively, the complementary leavening agent can be added in an unreactive form to the batter as long as it does not react with the other leavening agent until the dough is formed. The dough comprises from about 30 wt-% to about 60 wt-% flour; from about 20 wt-% to about 40 wt-% water; from about 0.1 wt-% to about 2.

Abstract: A food product depositor for depositing a food product on a receptacle carried on a continuously moving conveyor. A first depositing mechanism includes an extrusion head which moves in tandem with the receptacle while extruding food product. A microprocessor is coupled to tandem scales to control operation of the depositor and to determine whether the weight of extruded food product is within a preselected target weight range. The microprocessor permits feedback control of the first depositor to adjust its performance based on factors including temperature, pressure and voids within the food product. The microprocessor actuates a second depositing mechanism if necessary to deposit a second amount of food product on the receptacle to reach the preselected target weight range.