CN109820222A - Multilayer sandwiched soft food preparation facilities with refrigerating module - Google Patents
Multilayer sandwiched soft food preparation facilities with refrigerating module Download PDFInfo
- Publication number
- CN109820222A CN109820222A CN201910181077.6A CN201910181077A CN109820222A CN 109820222 A CN109820222 A CN 109820222A CN 201910181077 A CN201910181077 A CN 201910181077A CN 109820222 A CN109820222 A CN 109820222A
- Authority
- CN
- China
- Prior art keywords
- fillings
- starch
- filling
- unit
- elastic
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
A kind of multilayer sandwiched soft food preparation facilities with refrigerating module, by falling into and/or seasoning fillings by disposable extrusion molding with core after carrying out heating water bath to the high-elastic fillings of starch, carry out temperature keeping to frozen stuffing, the independent sandwich soft food of interlayer is obtained；The present invention can quickly prepare the products such as filling blueness group or bread in multilayer sandwiched filling, multilayer sandwiched Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste, filling for various cakes invagination.
Description
Technical field
It is specifically a kind of to prepare cold and hot mix the present invention relates to a kind of technology in food automated production field
Close, soft or hard mixing, in multilayer filling the high-elastic soft food of filling device.
Background technique
Interlayer structure dessert is generally made by handwork, and raw material, which mostly uses, is easier to operation forming sweetened bean paste, meat, yolk etc.
It is made with the raw material compared with high viscosity." avenge and fawn ma " in the incoming China in the area such as Japan in recent years, crust is made of glutinous rice,
Fillings is then mixed with cream using all kinds of fruit, cold after fillings by pouring by hand into the glutinous rice crust cooked in advance
Freeze sizing.The product compared with traditional green group, it is chilled after glutinous rice crust and cream invagination and room temperature glutinous rice and sweetened bean paste group
It is bigger to close texture difference, has filled up the existing higher blank of fillings type viscosity, but it substantially still belongs to single fillings dessert,
The layering that cannot achieve different viscosity raw materials is sandwich, and the complexity of its preparation process and the stability of finished product poor limit
The development space of such product.
Summary of the invention
The present invention In view of the above shortcomings of the prior art, proposes a kind of soft food of the multilayer sandwiched with refrigerating module
Product preparation facilities can quickly prepare filling blueness group in multilayer sandwiched filling, multilayer sandwiched Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste, filling for various cakes invagination
Or the products such as bread.
The present invention is achieved by the following technical solutions:
The present invention relates to a kind of multilayer sandwiched soft food preparation facilities with refrigerating module, comprising: unit for filling and
Heating water bath unit, refrigeration unit and the control unit being attached thereto respectively, in which: at least one fillings chamber in unit for filling
It is connected respectively with heating water bath unit or refrigeration unit, at least another fillings chamber with refrigeration unit, control unit difference
It is connected with heating water bath unit or refrigeration unit and controls heating temperature, be connected with refrigeration unit and control cooling temperature, controls
Unit is connected with unit for filling and controls mixing speed and discharging speed.
The unit for filling includes: several fillings chambers and an extrusion, in which: the fillings chamber of each semi-open structure
Output end respectively with the corresponding input terminal of extrusion close connect.
The fillings chamber includes: hopper, the temperature control shield being set to outside hopper, the rabbling mechanism being set to inside hopper
The discharging pump being connected with hopper, in which: the input terminal and output end of discharging pump are connected with rabbling mechanism and extrusion respectively, control
Temperature cover is connected with heating water bath unit or refrigeration unit respectively by intake-outlet.
The present invention relates to a kind of multilayer sandwiched soft food preparation processes, are added by carrying out water-bath to the high-elastic fillings of starch
Heat falls into and/or seasons fillings with core by disposable extrusion molding after carrying out temperature keeping to frozen stuffing, obtains interlayer independence
Sandwich soft food.
The interlayer independently refers to: core is fallen into and/or seasoning fillings successively wraps up frozen stuffing and the high-elastic fillings of starch outside
Or core is fallen into and/or seasoning fillings successively wraps up the high-elastic fillings of starch and frozen stuffing outside.
The high-elastic fillings of the starch uses but is not limited to glutinous rice flour slurry, sweet potato class Plant Powder slurry.
Converted starch, further preferably two starch phosphate of acetylation are preferably comprised in the high-elastic fillings of the starch
Ester, two starch phosphate of hydroxypropyl, hydroxypropyl PASELLI EASYGEL, amylase or combinations thereof.
The core, which is fallen into, uses but is not limited to stream heart yolk, Jinsha yolk, fruit, kernel etc..
The seasoning fillings uses but is not limited to sweetened bean paste, meat mincing layer etc.
The frozen stuffing uses but is not limited to ice cream, cream etc..
The heating water bath, temperature is associated with the viscosity of the high-elastic fillings of starch, and preferably 50 DEG C~80 DEG C, into
One step is preferably 60~70 DEG C.
The heating water bath is preferably stirred the even density to realize the high-elastic fillings of starch during heating
And improve its mobility.
The temperature keeping, temperature are preferably 5~10 DEG C, are stirred in cold storage procedure to realize frozen stuffing
Mobility.
The disposable extrusion molding carries out at normal temperature, so that the high-elastic fillings of starch steps up in temperature-fall period
Viscosity.
The disposable extrusion molding is preferably realized using the automation filling feeding device with heating water bath.
The preparation process, preferably obtain coating at least one layer of rice and flour cortex outside multilayer sandwiched soft food it is laggard
Row is being processed, and Layer cake based food is obtained；It further preferably will be whole after multilayer sandwiched soft food dissection using automatic equipment
It is injected in musculus cutaneus as fillings and obtains multilayer sandwiched object.
The rice and flour cortex, which uses but is not limited to Chinese style crisp skin, single layer musculus cutaneus etc., passes through the life of musculus cutaneus mechanized production system
Production obtains.
The present invention relates to a kind of multilayer sandwiched soft foods that above-mentioned technique is prepared, including at least three layers of unlike material
Raw material, in which: it is independent mutually between each layer raw material.
The multilayer sandwiched soft food specifically includes: core filling positioned extremely inward and/or seasoning filling are located at outside core filling
The high-elastic fillings layer of the starch in portion and frozen stuffing layer and be located at outermost cake shell, in which: and/or seasoning filling outside successively
It is coated for the high-elastic fillings layer of starch and frozen stuffing layer, or is followed successively by frozen stuffing layer and the high-elastic fillings layer cladding of starch.
Detailed description of the invention
Fig. 1 is apparatus of the present invention overall structure diagram；
Fig. 2 is multilayer filling feeding device schematic diagram；
Fig. 3 is fillings chamber schematic diagram；
Fig. 4 is extrusion schematic diagram；
In figure: a is stereoscopic schematic diagram, and b is three-dimensional cutaway view；
Fig. 5 is embodiment effect diagram；
In figure: a is existing manual filled product, and b, c, d are respectively embodiment schematic diagram.
Specific embodiment
As shown in Figure 1, a kind of multilayer sandwiched soft food preparation facilities being related to for the present embodiment, comprising: unit 1 for filling
Heating water bath unit 2a, refrigeration unit 2b and the control unit 3 being attached thereto respectively, in which: at least one in unit 1 for filling
A fillings chamber 101 respectively with heating water bath unit or refrigeration unit 2a, at least another fillings chamber 101 and refrigeration unit 2b phase
Connection, control unit 3 is connected with heating water bath unit or refrigeration unit 2a respectively and controls heating temperature, with refrigeration unit 2b phase
Connect and control cooling temperature, control unit 3 is connected with unit 1 for filling and controls mixing speed and discharging speed.
As shown in Fig. 2, the unit for filling 1 includes: several fillings chambers 101 and an extrusion 102, in which: half-open
The each input terminal closing for putting the output end and extrusion 102 of the fillings chamber 101 of structure connects.
As shown in Figures 2 and 3, the temperature control shield that the fillings chamber 101 includes: hopper 111, is set to outside hopper 111
112, the rabbling mechanism 113 being set to inside hopper 111 and the discharging pump 114 being connected with hopper 111, in which: discharging pump 114
Input terminal and output end are connected with rabbling mechanism 113 and extrusion 102 respectively, temperature control shield 112 by intake-outlet respectively with water
Heating unit 2a or refrigeration unit 2b is bathed to be connected.
As shown in figure 3, the temperature control shield 112 be arcuate structure and be coated on semi-open structure hopper 111 side
With bottom to realize heating or refrigeration rapidly and efficiently.
As shown in figure 4, the extrusion 102 includes three input terminals 118 and an output end 119, in which: each defeated
Enter end 118 independently to enter extrusion 102 by independent path a, b and converge in delivery outlet c, corresponding each different fillings chamber
101 independent path a, b finally determines position of the different fillingss in sandwich.
The present embodiment is based on above-mentioned apparatus and prepares Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste yolk Layer cake, and specific steps include:
1) Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste, ice cream and stream heart yolk are separately added into the hopper 111 of Xiang Butong, to flow heart yolk as core filling,
It is any for faric or skin filling in Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste or ice cream.
Fillings chamber for exporting Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste fillings is the fillings chamber 101 with temperature control shield 112.
The Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste, ice cream, stream heart yolk are to materials than being preferably 2:3:1.
2) the sandwich dough that starting control unit 3 carries out disposable extrusion forming process and obtains.
3) it will be placed in automatically plus in filling device after the segmentation of sandwich dough as compound fillings, crisp skin or cake coated outside it
Skin or be placed in compound fillings is wrapped up in powder device, and powder is coated outside it, obtains biscuit or cake.
4) biscuit or cake are subjected to hot-working or cold working and are finally completed preparation.
As shown in Figure 5 a, its internal structure of the dessert of existing hand-made starch-containing filling be unevenly distributed and each layer I,
II, III are in irregular shape.The biscuit or cake that the present apparatus is prepared are as shown in Figure 5 b, the dessert being finally completed such as Fig. 5 c institute
Show, can obviously observe four layers of I~IV unlike material and mutually independent fillings layer as can be seen, and boundary is bright between each layer
It is aobvious to be evenly distributed.
When use Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste as skin filling, whipping cream filling as frozen stuffing, strawberry or strawberry jam for core filling or seasoning filling, lead to
Cold and hot mixing as fig 5d, soft or hard mixing, the high-elastic soft food of filling in multilayer filling can be prepared by crossing the present apparatus, such
Product is by that can further increase mouthfeel after refrigeration.
The finished product being prepared by above-mentioned Processes and apparatus, due to not influenced by preservation temperature and humidity, Ke Yishi
It is even more that four to six layers of cladding outside core filling can be prepared in the combination collocation of food materials for various types, viscosity
Soft or hard composite layer dessert.
Above-mentioned specific implementation can by those skilled in the art under the premise of without departing substantially from the principle of the invention and objective with difference
Mode carry out local directed complete set to it, protection scope of the present invention is subject to claims and not by above-mentioned specific implementation institute
Limit, each implementation within its scope is by the constraint of the present invention.
Claims (10)
1. a kind of multilayer sandwiched soft food preparation facilities with refrigerating module, comprising: unit for filling and be attached thereto respectively
Heating water bath unit, refrigeration unit and control unit, in which: at least one fillings chamber in unit for filling adds with water-bath respectively
Hot cell or refrigeration unit, at least another fillings chamber are connected with refrigeration unit, control unit respectively with heating water bath list
Member or refrigeration unit are connected and control heating temperature, are connected with refrigeration unit and control cooling temperature, control unit and list for filling
Member is connected and controls mixing speed and discharging speed.
2. the apparatus according to claim 1, characterized in that the unit for filling includes: that several fillings chambers and one squeeze
Outlet, in which: the output end of the fillings chamber of semi-open structure and each input terminal of extrusion are closed and connected；
The fillings chamber include: hopper, the temperature control shield being set to outside hopper, the rabbling mechanism being set to inside hopper and with
The connected discharging pump of hopper, in which: the input terminal and output end of discharging pump are connected with rabbling mechanism and extrusion respectively, temperature control shield
It is connected respectively with heating water bath unit or refrigeration unit by intake-outlet.
3. the apparatus according to claim 1, characterized in that the temperature control shield is arcuate structure and is coated on semi-open knot
The side and bottom of the hopper of structure are to realize heating or refrigeration rapidly and efficiently.
4. a kind of multilayer sandwiched soft food preparation process according to any of the above-described claim described device, which is characterized in that
It is logical by being fallen into after carrying out heating water bath to the high-elastic fillings of starch, carrying out temperature keeping to frozen stuffing with core and/or seasoning fillings
Disposable extrusion molding is crossed, the independent sandwich soft food of interlayer is obtained；
The interlayer independently refers to: core is fallen into and/or seasoning fillings successively wraps up frozen stuffing and the high-elastic fillings of starch or core outside
It falls into and/or seasoning fillings successively wraps up the high-elastic fillings of starch and frozen stuffing outside.
5. technique according to claim 4, characterized in that the high-elastic fillings of the starch uses glutinous rice flour slurry, sweet potato
Contain converted starch in class Plant Powder slurry and the high-elastic fillings of starch.
6. technique according to claim 4, characterized in that further contain acetylation two in the high-elastic fillings of the starch
Starch phosphate, two starch phosphate of hydroxypropyl, hydroxypropyl PASELLI EASYGEL, amylase or combinations thereof.
7. technique according to claim 4, characterized in that the core fall into using stream heart yolk, Jinsha yolk, fruit,
Kernel or combinations thereof；The seasoning fillings uses sweetened bean paste, meat mincing layer or combinations thereof.
8. technique according to claim 4, characterized in that the frozen stuffing uses ice cream, cream or combinations thereof.
9. technique according to claim 4, characterized in that the heating water bath, temperature and the high-elastic fillings of starch
Viscosity is associated, is 50 DEG C~80 DEG C；The temperature keeping, temperature are 5~10 DEG C, are stirred in cold storage procedure
To realize the mobility of frozen stuffing.
10. a kind of multilayer sandwiched soft food being prepared according to the technique any in claim 4~9, feature exist
In the raw material including at least three layers unlike material, in which: independent mutually between each layer raw material；
The multilayer sandwiched soft food specifically includes: core filling positioned extremely inward and/or seasoning filling, outside core filling
The high-elastic fillings layer of starch and frozen stuffing layer and be located at outermost cake shell, in which: and/or seasoning filling outside be followed successively by shallow lake
The high-elastic fillings layer of powder and frozen stuffing layer cladding, or it is followed successively by frozen stuffing layer and the high-elastic fillings layer cladding of starch.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910181077.6A CN109820222A (en) | 2019-03-11 | 2019-03-11 | Multilayer sandwiched soft food preparation facilities with refrigerating module |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910181077.6A CN109820222A (en) | 2019-03-11 | 2019-03-11 | Multilayer sandwiched soft food preparation facilities with refrigerating module |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109820222A true CN109820222A (en) | 2019-05-31 |
Family
ID=66868889
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910181077.6A Pending CN109820222A (en) | 2019-03-11 | 2019-03-11 | Multilayer sandwiched soft food preparation facilities with refrigerating module |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109820222A (en) |
Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4004716A (en) * | 1974-08-28 | 1977-01-25 | Baker Perkins Holdings Limited | Apparatus for dispensing confectionery |
| EP0931462A1 (en) * | 1998-01-27 | 1999-07-28 | Societe Des Produits Nestle S.A. | A process for the preparation of a chilled product |
| US20010019732A1 (en) * | 2000-01-07 | 2001-09-06 | Bongrain Sa | Coextrusion method with coextrusion hollow needles |
| CN101263831A (en) * | 2007-12-14 | 2008-09-17 | 上海伟隆机械设备有限公司 | Moon cake automatic embedding solid device |
| CN201135120Y (en) * | 2007-12-14 | 2008-10-22 | 如皋市包装食品机械有限公司 | Dual-color extruder |
| JP2011120511A (en) * | 2009-12-09 | 2011-06-23 | Ta Kk | Apparatus for producing wrapped food |
| CN202504146U (en) * | 2012-04-20 | 2012-10-31 | 常德市汇美食品有限公司 | Thermal insulation system for filling food stuffing |
| CN202552088U (en) * | 2012-05-11 | 2012-11-28 | 邓令雄 | Sandwich type vermicelli extruding machine |
| CN104687222A (en) * | 2015-01-12 | 2015-06-10 | 上海海融食品工业有限公司 | Non-dairy cream 3D printing system and process thereof |
| CN204482852U (en) * | 2015-02-10 | 2015-07-22 | 上海伟隆机械设备有限公司 | The sandwich dough process units of bipacking-auger |
| KR20180064668A (en) * | 2016-12-06 | 2018-06-15 | 황광택 | 3d printer for manufaturing food |
-
2019
- 2019-03-11 CN CN201910181077.6A patent/CN109820222A/en active Pending
Patent Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4004716A (en) * | 1974-08-28 | 1977-01-25 | Baker Perkins Holdings Limited | Apparatus for dispensing confectionery |
| EP0931462A1 (en) * | 1998-01-27 | 1999-07-28 | Societe Des Produits Nestle S.A. | A process for the preparation of a chilled product |
| US20010019732A1 (en) * | 2000-01-07 | 2001-09-06 | Bongrain Sa | Coextrusion method with coextrusion hollow needles |
| CN101263831A (en) * | 2007-12-14 | 2008-09-17 | 上海伟隆机械设备有限公司 | Moon cake automatic embedding solid device |
| CN201135120Y (en) * | 2007-12-14 | 2008-10-22 | 如皋市包装食品机械有限公司 | Dual-color extruder |
| JP2011120511A (en) * | 2009-12-09 | 2011-06-23 | Ta Kk | Apparatus for producing wrapped food |
| CN202504146U (en) * | 2012-04-20 | 2012-10-31 | 常德市汇美食品有限公司 | Thermal insulation system for filling food stuffing |
| CN202552088U (en) * | 2012-05-11 | 2012-11-28 | 邓令雄 | Sandwich type vermicelli extruding machine |
| CN104687222A (en) * | 2015-01-12 | 2015-06-10 | 上海海融食品工业有限公司 | Non-dairy cream 3D printing system and process thereof |
| CN204482852U (en) * | 2015-02-10 | 2015-07-22 | 上海伟隆机械设备有限公司 | The sandwich dough process units of bipacking-auger |
| KR20180064668A (en) * | 2016-12-06 | 2018-06-15 | 황광택 | 3d printer for manufaturing food |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102370201B (en) | Method for producing Chinese chestnut crisp-baked cake | |
| CN106072040A (en) | A kind of quick-fried juice fish pill and preparation method thereof | |
| CN102524716A (en) | Manufacturing method of purple-potato steamed stuffed bun | |
| CN110477071A (en) | A kind of high dietary-fiber highland barley whole wheat cake and preparation method thereof | |
| CN103416451A (en) | Method for making food with stuffing | |
| CN104381397A (en) | Biscuit and preparation process thereof | |
| CN109480323A (en) | Multilayer sandwiched soft food preparation process and device | |
| JP2017118865A (en) | Sweet bean paste dumpling bread | |
| CN209284142U (en) | Three fillings cake embryo equipment and its multilayer sandwiched soft food are heated with packing | |
| CN108013102A (en) | A kind of apple pie shortcake dessert and preparation method thereof | |
| CN104542815A (en) | Quick-frozen cake steamed bun and preparation method thereof | |
| CN104054783A (en) | Pineapple fruit stuffing spring roll and preparation method thereof | |
| CN109820222A (en) | Multilayer sandwiched soft food preparation facilities with refrigerating module | |
| CN209965210U (en) | Multilayer sandwich soft food preparation device with cooling module | |
| CN107853363A (en) | French moon cake and its production method | |
| CN107307285A (en) | A kind of preparation method of Tung-Po meat bag | |
| KR20140021905A (en) | Manufacturing method of non-glutinous rice dumpling | |
| CN105145718A (en) | Making method of nutritive jerusalem artichoke pastries | |
| CN102630718B (en) | A kind of preparation method of silkworm chrysalis multidimensional bread | |
| CN102228068A (en) | Health-care konjac green onion pancake and preparation method thereof | |
| KR101848065B1 (en) | Bread using the lotus root and method for manufacturing the same | |
| CN110881503A (en) | Egg yolk crisp cake and preparation process thereof | |
| CN109105434A (en) | Sugarless type purple sweet potato oatmeal biscuit and preparation method thereof | |
| CN1919003A (en) | Crackling stuffing soft fried dough twist | |
| CN109864117A (en) | A kind of rich coconut palm pompon of wheat and its production technology |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |