Zhucheng New Permanent Machinery Manufacturing Co., Ltd.

&In the traditional dumpling processing industry, dumpling production is a labor-intensive industry; high cost and low output have become the bottleneck of the dumpling industry.
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Dumpling processing is the market and industry’s urgent needs. In this context, the successful advent of fully automatic dumpling machines has solved the problems in this industry. While maintaining the characteristics of manual processing of dumplings, it has increased the speed of dumpling processing tenfold, from the original production of several dumplings per minute to the production of up to one person per minute. . The dumplings produced are non-sticky and undamaged to achieve a pass rate of %.
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rbr According to the research of Chinese and foreign nutritionists and medical scientists, the overall nutritional composition of dumplings is reasonable and complete with various nutrients such as protein, vitamins, sugars, etc. that people need every day. The flour used to make dumpling wrappers contains starch, cellulose, sugar, etc.; the pork, turkey, mutton, seafood, etc. in the dumpling fillings are rich in high-quality protein; the vegetables in the dumpling fillings are rich in various nutrients. Eating dumplings regularly is helpful to supplement various nutrients needed by the human body and meets the best standards of modern people's healthy diet. It is deeply loved by Chinese and foreign diners. Dumplings have become an indispensable healthy food in modern people's busy lives due to their fast, diverse and convenient consumption. As the new concept of "healthy eating" continues to gain popularity, more and more people will eat dumplings, and the market demand will increase. The dumpling processing industry has attracted people's attention&;&;
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Making the dough is completed by extruding the dough through a screw in a screw propeller. Strong squeezing generates a lot of heat to gelatinize the starch in the flour. Gelatinized starch will be retrograded during the cooling process. The hardened dough with a starchy texture contains dough residue, which is not good in taste and is not easy to be digested and absorbed by people. The dry flour for dumplings produced by traditional dumpling machines is too large and difficult to cook, and the dumpling soup becomes mushy and is not suitable for continuous use. This machine uses roller tableting technology and does not generate heat. The dough is made by rolling with three rollers. The surface of the dough is smooth and beautiful. There is no need to use too much dry flour. The dumplings cook quickly and the dumplings are not muddy. The steamed dumplings are as delicious as hand-rolled dumplings.
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