Research And Application Of Key Technology Of Steaming Buns In Central Kitchen

With the vigorous promotion of the development of central kitchens in today’s China,it means that the production of staple foods represented by steamed buns is moving towards industrialization,standardization,safety and health,and energy conservation.As a typical traditional steamed staple food in China,steamed buns have a long history of consumption.However,due to the fact that the production process relies heavily on manual labor,and steaming is an extremely important step in the production process of steamed buns,which directly affects the quality of the buns,it is of great practical significance to explore the key steaming technology of central kitchen buns.This paper focuses on researching the key steaming technology of steamed buns in central kitchens based on the production characteristics of central kitchens,proposes a steaming method to determine the maturity of steamed buns by simultaneously measuring the temperature at the center points of several buns in the steam cabinet,and develops a central kitchen steamed buns steaming equipment to achieve automatic steaming of steamed buns.The mechanical design of the central kitchen steamed bun steaming equipment,including steam trays,steam carts,steam cabinets,and transfer equipment,is designed to meet the steamed bun steaming conditions in the central kitchen.After a period of reliable use,it was found that the dripping of condensate directly affected the quality of the steamed buns.Therefore,the condensation mechanism was studied and the positioning device of the steam trolley was designed based on this.Fluent fluid simulation software was used to simulate condensation dripping from the top of the steam cabinet and the door frame,and the structure was optimized to prevent condensation from dripping directly onto the steamed buns and avoid contamination.At the same time,the temperature and velocity fields inside the steam cabinet were simulated under different air intake schemes to select the best scheme to improve steaming efficiency and save energy.The steam cabinet control system uses an STM 32 microprocessor to collect data such as the temperature at the center of the steamed buns and the pressure inside the steam cabinet and to control the steam cabinet based on this data for intelligent steaming.The transfer equipment control system uses a PLC as the controller,adopts a modular design,and writes and debugs programs for various sensors,motors,and other electrical components.A comparative experiment was conducted to steam steamed buns using the central kitchen steamed bun steaming process and the traditional fixed-time steaming method.It was concluded that the steamed bun samples produced by the former showed certain advantages in terms of maturing time,specific volume,texture,pores,and sensory evaluation,and significantly reduced the molding rate of steamed buns before structural optimization.The key technology of central kitchen steamed bun steaming investigated in this project realizes the automation,standardization,and intelligence of steamed bun steaming.The mechanical structure of the central kitchen steamed bun steaming equipment is stable and reliable,and it can meet the steaming requirements of central kitchen steamed buns.