A rotating nozzle assembly for a die machine connectable to a dough extruder has a stationary sleeve with a first end having internal and external annular recesses and an annular stepped seating surface and a second end mountable in the die machine mounting plate. A nozzle has a first end rotatably disposed in the stationary-sleeve first-end internal annular recess, a second end and a radially outwardly-protruding annular ring between the first and second nozzle ends. A ring seal is disposed between the stationary-sleeve first-end annular stepped seating surface and the radially outwardly-protruding annular nozzle ring. A nozzle cap is fixedly attached to the stationary-sleeve first end. The nozzle is rotatably disposed in the nozzle cap. The nozzle second end extends beyond the nozzle cap. An annular stepped axial thrust bearing surface in the nozzle cap prevents relative axial movement of the nozzle while allowing rotation of the nozzle.

The present invention provides a dumpling automation machine for preparing dumpling-like food product, comprising a pressing and cutting device for dough pad, a filling injection device and a forming assembly, wherein the forming assembly comprises: a mold assembly for supporting a dough pad injected with a filling and maintaining the dough pad in an upright position; a pre-forming assembly for pre-pressing the upright dough pad to form a pre-pressed crest; and a forming assembly for pressing the pre-pressed crest to from a crest; wherein the mold assembly is configured to successively support the dough pad in different positions along a conveyor, and wherein in a pre-forming position, pre-bending portions on the two ends of the crest are formed by the pre-forming assembly, and in a forming position, the pre-bending portions are bent to form bending portion by a bending assembly. The present invention does not need the participation of people in the forming of the dumpling-like food product, thus it can replace the traditional manufacturing mode of manual dumpling process and thus the productivity effect can be significantly increased. Moreover, the formed dumpling-like food product has a compact crest, a full pocket, a unique shape and is easy to be put into the box.

The present invention provides a dumpling automation machine for preparing dumpling-like food product, comprising a pressing and cutting device for dough pad, a filling injection device and a forming assembly, wherein the forming assembly comprises: a mold assembly for supporting a dough pad injected with a filling and maintaining the dough pad in an upright position; a pre-forming assembly for pre-pressing the upright dough pad to form a pre-pressed crest; and a forming assembly for pressing the pre-pressed crest to from a crest; wherein the mold assembly is configured to successively support the dough pad in different positions along a conveyor, and wherein in a pre-forming position, pre-bending portions on the two ends of the crest are formed by the pre-forming assembly, and in a forming position, the pre-bending portions are bent to form bending portion by a bending assembly. The present invention does not need the participation of people in the forming of the dumpling-like food product, thus it can replace the traditional manufacturing mode of manual dumpling process and thus the productivity effect can be significantly increased. Moreover, the formed dumpling-like food product has a compact crest, a full pocket, a unique shape and is easy to be put into the box.

The bulk density of food products with a center fill mat can be reduced by expanding the food strands making up the center fill mat. A method for producing food products with fillings having low bulk density includes preparing the food strands by passing dough through small holes, and enclosing the food strands by a first layer and a second layer.

The bulk density of food products with a center fill mat can be reduced by expanding the food strands making up the center fill mat. A method for producing food products with fillings having low bulk density includes preparing the food strands by passing dough through small holes, and enclosing the food strands by a first layer and a second layer.

Disclosed is a method for producing products from warm dough, which includes producing a dough by means of cooking; dispensing the dough into a first container up to a predetermined level; inserting, while the dough is warm, a first forming cutting mold provided with a plurality of tubular cells in the shape of the product to be obtained, for example, a croquette, to fill each of the cells with the dough; and rapidly cooling, thereby forming the croquettes, which are pushed out by means of a first ejector mold to obtain a plurality of croquettes simultaneously. Any leftover dough is dispensed warm into a second container provided with a movable separator, which moves after dispensing, until the dough reaches the predetermined level, and the previous steps are repeated.

Disclosed is a method for manufacturing instant noodles using extruded noodles, with each noodle having a hole extending therethrough in a longitudinal direction, wherein the hole closes or contracts during boiling or rehydration in hot water and the hole in a cross section of the noodle is configured such that a plurality of grooves are formed rotationally symmetrically about a center of the cross section, extending in an outer radial direction from the center of the cross section of the noodle.

Disclosed is a method for manufacturing instant noodles using extruded noodles, with each noodle having a hole extending therethrough in a longitudinal direction, wherein the hole closes or contracts during boiling or rehydration in hot water and the hole in a cross section of the noodle is configured such that a plurality of grooves are formed rotationally symmetrically about a center of the cross section, extending in an outer radial direction from the center of the cross section of the noodle.

Disclosed are a noodle cutter assembly and a dough extruder. The noodle cutter assembly includes: a rotary bracket including a first support arm and a second support arm opposite to each other, a bracket axis being arranged on a same side of the first support arm and the second support arm, the first support arm and the second support arm being both extended along a circumferential direction of the support axis, the rotary bracket being configured for sleeving an outer side of a noodle out-coming die and rotating relative to the noodle out-coming die; and a noodle cutter connected between the first arm and the second arm, and configured for sliding and abutting on outer edges of noodle out-coming holes.

The invention relates to a process and to a device for producing a pore-containing foodstuff, the matrix of which enclosing the pores contains starch. The process is characterized in that the dough is flowable, is admixed with pressure gas and is expanded through a nozzle into an adjacent flow-through channel so that the raw dough containing pressure gas foams in the flow-through channel. For warming of the foamed dough the flow-through channel has a section which is directly adjacent and has at least two electrodes arranged on its circumference for applying current to the foamed dough.