In a gyoza forming machine compressing a half kneaded noodle skin material to form into a belt-like noodle skin, die cutting the obtained belt-like noodle skin into a predetermined shape to form a gyoza skin, putting a gyoza filling on the gyoza skin, and wrapping the gyoza filling with the gyoza skin to obtain a gyoza, the gyoza forming machine includes a wrap off-cuts returning mechanism having a supply unit for a wrap off-cuts and the half kneaded noodle skin material arranging the half kneaded noodle skin material on both surfaces of the die cut wrap off-cuts, and a noodle skin forming unit compressing the wrap off-cuts and the needle skin material supplied from the supply unit to form a three-layer structure needle skin, and the wrap off-cuts returning mechanism is configured to return the die cut wrap off-cuts formed by the noodle skin forming unit to the supply unit.

An in-line dumpling molding system is disclosed. The in-line dumpling molding system according to the present invention comprises: a dumpling wrapper cutting device, which cuts a supplied dough sheet to form dumpling wrappers; a dumpling-molding lower folding device, which is disposed below the dumpling wrapper cutting device, on which the cut dumpling wrappers are loaded, and which presses and folds the dumpling wrappers onto which dumpling fillings have been supplied; and a sealing device, which is disposed above the dumpling-molding lower folding device, and presses and seals the folded dumpling wrappers.

The invention is directed to a process for the preparation of an encased snack comprising in this order the steps of (1) providing crumb material, (2) forming the crumb material under pressure to produce a shell, (3) introducing a filling into the shell, (4) forming a cover of crumb material on the filling in the shell under pressure, and (5) optionally baking the thus formed assembly. The invention is also directed to the encased snack obtainable by the process and to a mold comprising a lower die and first and second upper dies for use in the process.

A food material processing mechanism, a food material processing method and a food manufacturing method which enable highly accurate bending of a sheet-shaped flexible food material such as a skin are provided. A food material processing mechanism includes a conveyance unit and a processing unit. A conveyance unit conveys a sheet-shaped flexible food material in a conveyance direction. A processing unit forms a bending reference portion being a reference portion for bending, in the flexible food material being conveyed by the conveyance unit. The processing unit includes a reference formation unit and a pressing unit. The reference formation unit locally applies a force to the flexible food material to form the bending reference portion. The pressing unit presses the flexible food material against the conveyance unit at least temporarily while the reference formation unit forms the bending reference portion in the flexible food material.

Rolled food products are produced by cutting a dough sheet to form a roll sheet having a continuous pattern. The pattern is comprised of an asymmetrical repeat unit. The roll sheet is transported in a first direction with a conveyor system, and the roll sheet is rolled in a second direction to form a continuous roll. The second direction is not parallel to the first direction. The continuous roll is cut to form a plurality of rolls. Each of the plurality of rolls is asymmetrical.

Disclosed is a lower folding device for forming dumplings. The lower folding device for forming dumplings according to the present invention comprises: a dumpling skin pressing unit which includes a plurality of dumpling skin folding units that are simultaneously operated, and which drives the plurality of dumpling skin folding units at a preset position; a cam rail unit for folding which is arranged adjacent to the dumpling skin pressing unit and is connected to the dumpling skin pressing unit to move the dumpling skin folding units; and a movement unit for folding which is connected to the dumpling skin pressing unit and moves the dumpling skin pressing unit relative to the cam rail unit for folding.

A sausage rolling machine utilizes gravity to reduce costs when rolling a food dough casing around a sausage. A first conveyor rotates in a first direction so as to move a food dough casing toward an edge of the first conveyor. A second conveyor is disposed below the first conveyor. A sausage dispenser dispenses a sausage. A hinged unit is disposed below the sausage dispenser and includes a hinge and a tray portion extending from the hinge. The hinged unit receives the food dough casing that is falling off the edge of the first conveyor when the hinged unit is at rest, initiates wrapping of the food dough casing around the sausage, and rotates the tray portion about the hinge, causing the sausage to roll onto the second conveyor while also causing the sausage to be partially wrapped by the food dough casing.

A feeding unit for feeding a food product for a machine for making filled pasta includes at least one feed duct having an outlet and an inlet; a sleeve fitted coaxially over the duct and rotatable relative thereto about an axis of rotation R in order to regulate the cross section of the inlet; an actuator including a stem inserted in the sleeve and movable between a first, retracted operating position and a second, extracted operating position to allow the food product to enter the feed duct and to push at least one single portion of food product out of the duct through the outlet; a second sleeve, fitted between the first sleeve and the stem, the stem sliding inside the second sleeve and the first sleeve rotating on the second sleeve.

A feeding unit for feeding a food product for a machine for making filled pasta includes at least one feed duct having an outlet and an inlet; a sleeve fitted coaxially over the duct and rotatable relative thereto about an axis of rotation R in order to regulate the cross section of the inlet; an actuator including a stem inserted in the sleeve and movable between a first, retracted operating position and a second, extracted operating position to allow the food product to enter the feed duct and to push at least one single portion of food product out of the duct through the outlet; a second sleeve, fitted between the first sleeve and the stem, the stem sliding inside the second sleeve and the first sleeve rotating on the second sleeve.

Filled dough producing apparatus is disclosed for making a food product, such as baozi, a traditional Chinese food; by folding and constricting close a circular dough wrapper around and encasing its dough filling in an apparatus that comprises a folding tubular assembly made of an assembly of multiple jointed corrugated tubes. Been flexible radially and axially, the filled dough producing apparatus changes shapes by flexing fully opened to expose a filled dough receiving pocket, and by flexing fully closed the receiving pocket into a filled dough cavity.