An adjustable tortilla maker comprises a base plate comprising a lower forming surface and a pressing plate comprising an upper forming surface. When the pressing plate is in a pressing state, the lower forming surface is opposite to the upper forming surface. A rotary shaft assembly comprises a pressing plate pin shaft mounted on a rotary shaft seat, and the pressing plate is rotatably connected to the rotary shaft seat through the pressing plate pin shaft. A mounting post is connected to the base plate, and the mounting post extends along a thickness direction of the base plate. The mounting post protrudes from the lower forming surface of the base plate, and the rotary shaft seat is configured to be movably mounted on the mounting post. A locking portion is configured to lock the rotary shaft seat to the mounting post at a predefined position.

In a gyoza forming machine compressing a half kneaded noodle skin raw material to form into a belt-like shape, die cutting the obtained belt-like material into a predetermined shape to form a gyoza skin, and wrapping the gyoza filling with the gyoza skin to obtain a gyoza, a wrap off-cuts cutting and returning apparatus is provided with a cutting unit which sequentially cuts the belt-like wrap off-cuts after being die cut into a wrap off-cuts piece having a predetermined length via a feeding unit thereof, a supply unit for the wrap off-cuts and a half kneaded noodle skin raw material wrap off-cuts to which the wrap off-cuts piece cut by the cutting unit is continuously supplied while dropping, and a noodle belt forming unit which compresses the wrap off-cuts piece and the noodle skin raw material mixed within the supply unit to form a one-layer structure new noodle belt.

A method to make a single dough ball using adaptive kneading technology is explained. An adaptive kneading technology which resides in a processor is used to form an optimal viscoelastic dough ball. The flour and liquid are mixed, the initial dough is contacted, the reading for resistance is recorded, if need be corrected and finally a dough ball is dispensed to make a flat bread.

A cooking mechanism and method of making a flat bread that does not require any flipping of the dough product and that which achieves an irregular temperature profile during the cooking process is described.

A portable tortilla press assembly for molding a food product into a flat disk with a removable, reversible molding plate that is inserted between a base and a push plate. The tortilla press assembly operates via lever, with a roller along the body of the lever. The lever attaches via a hinge, opposite to and elevated above another hinge connecting to the push plate. When the lever is in the downward position, the roller pushes down on the plates with a rolling motion, smoothly forming a uniform, even tortilla. The molding plate has two sides defining two different forming surfaces, each sized to mold a different-sized tortilla.

A vertical household noodle maker includes a base, a stirring container connected to the base, a stirring rod longitudinally arranged in the stirring container, an extrusion cylinder horizontally arranged at one side below the stirring container, a spiral rod arranged in the extrusion cylinder, an extrusion die and a control unit. The stirring rod includes a rod body and a stirring blade. The motor rotates the stirring rod and the spiral rod, and a feeding inlet in communication with the extrusion cylinder is provided at a bottom of the stirring container. An inner wall of the stirring container is provided with a cutting rod, and a projection of the cutting rod at least partially overlaps with a projection of the stirring blade in the horizontal direction when the stirring blade is driven by the motor to rotate to a position of the cutting rod.

The present invention relates to apparatus and methods for assembling food products. More particularly, the invention relates to apparatus and methods for associating foodstuff and liquid with a base. Foodstuff may include food items such as meats, vegetables, cheeses, amongst others. Liquids include those food items that have a low viscosities (e.g. sauces, dressings, oils), high viscosities (e.g. peanut butter, frosting), and anything in between. A base can be anything on which foodstuff or liquid may be associated (e.g. bread, cake, cookies, pizza dough, a bowl in which to place foodstuff).

The present invention relates to apparatus and methods for assembling food products. More particularly, the invention relates to apparatus and methods for associating foodstuff and liquid with a base. Foodstuff may include food items such as meats, vegetables, cheeses, amongst others. Liquids include those food items that have a low viscosities (e.g. sauces, dressings, oils), high viscosities (e.g. peanut butter, frosting), and anything in between. A base can be anything on which foodstuff or liquid may be associated (e.g. bread, cake, cookies, pizza dough, a bowl in which to place foodstuff).

The invention provides methods and systems for molding three-dimensional products from a mass of foodstuff. The systems include a rotatable drum provided with mold holders that accept removable molds that are filled with the mass of foodstuff to form the three-dimensional products. The method includes use of the system to fill removable molds in filling operations to form the three-dimensional products.

The invention provides methods and systems for molding three-dimensional products from a mass of foodstuff. The systems include a rotatable drum provided with mold holders that accept removable molds that are filled with the mass of foodstuff to form the three-dimensional products. The method includes use of the system to fill removable molds in filling operations to form the three-dimensional products.