CN102835611A - Processing method of edible thin dough cone - Google Patents
Processing method of edible thin dough cone Download PDFInfo
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- CN102835611A CN102835611A CN2011101674027A CN201110167402A CN102835611A CN 102835611 A CN102835611 A CN 102835611A CN 2011101674027 A CN2011101674027 A CN 2011101674027A CN 201110167402 A CN201110167402 A CN 201110167402A CN 102835611 A CN102835611 A CN 102835611A
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- musculus cutaneus
- edible
- antiseized
- processing method
- sake
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Abstract
The invention relates to a processing method of food, particularly a processing method of a thin dough cone which can be used for holding food and can be eaten with the food. The method disclosed herein comprises the following steps: preparing a wrapper; forming the wrapper; conducting anti-stick processing; coating water; folding to seal; taking out a template; cooking and heating; and fixing the form. According to the invention, the process method for standardized production of the thin dough cone can be realized, and a novel approach for developing the standardization and mechanization of Chinese fast food is provided.
Description
Technical field
The present invention relates to a kind of processing method of food containers, especially refer to a kind of food that can be used for, and can be with the processing method of the together edible sake skin tube of food.
Background technology
The quickening of modern life rhythm, the food processing and the mode of having dinner also change thereupon.Like the maximum characteristics of western fast food is only just can accomplish the dining process through hand-held, not by means of the edible instrument of special use.And Chinese style rice class fast food; Must eat through the edible instrument of special use,, not only produced wilderness demand throwaway chopsticks like chopsticks; Simultaneously more requirements have been proposed also mess-tin; Through patent retrieval, the Chinese patent of keyword " mess-tin " has just reached more than 200, and the packing of visible fast-food is very crucial.
For most mess-tins, generally process by edible plastic, can not repeatedly recycle and need certain hour to degrade, edible more not, and produced the waste of resource and the pollution of environment thus.Therefore, be necessary to adopt the method for food Package food, promptly through the sturdy existing sheathing foodstuff of a kind of edible sake.
Through to patent retrieval, with reference to as follows:
1. denomination of invention: " Paifanjuan " fast food and manufacture craft thereof, application number: 96114675.3, the food casing that relates to is the Paifanjuan musculus cutaneus, only explanation is rectangular Paifanjuan musculus cutaneus, just food is wrapped, can not food.
2. denomination of invention: a kind of new food; Application number: 200510130020.1, a kind of food with container structure that relates to has strong leg to surround the hollow implements and the hollow space thereof of solid form; Fixing spatial form and volume is provided, is exclusively used in to deposit and receives various food and drink.Obviously, the sake skin can not have strong leg, otherwise can have a strong impact on mouthfeel, and this patent application simultaneously is the preparation method of unexposed this new food also.
3. utility model title: ultra-thin musculus cutaneus, the patent No.: ZL201020102898.0 has only related to a kind of musculus cutaneus of specific thicknesses.
4. denomination of invention: a kind of ultra-thin musculus cutaneus processing and fabricating method, application number 200910260430.6 has only related to a kind of processing method of musculus cutaneus of prescription.
5. denomination of invention: a kind of slim musculus cutaneus and preparation method thereof, the patent No.: ZL98111208.0, it has related to a kind of musculus cutaneus and processing method thereof of prescription.
6. denomination of invention: edible musculus cutaneus of a kind of crystal and preparation method thereof, application number 201010283612.8, it has related to a kind of musculus cutaneus and processing method thereof of prescription.
7. utility model title: a kind of fast food spring pancake, application number: 99253789.4, disclose the shape of a kind of tubular cake and a kind of sheet cake, but the processing method of tubular cake has not been described not substantively.
Through above-mentioned retrieval and market survey, present Chinese fast food product still is to be unable to do without container containing, edible instrument, and staple food and dish are not realized integrated; Be unfavorable for carrying; Can not only depend on hand-held just the completion to have meal as the eating method of western fast food, more simple and convenient.
Therefore, develop that a kind of can to overcome in the prior art in-problem new-type Chinese fast food product very necessary, the processing method of a kind of edible sake skin tube of the present invention just realizes providing a new way for Chinese fast food standardization, mechanization.
Summary of the invention
But the purpose of this invention is to provide a kind of splendid attire food and can with standardization, the mechanized method for processing of the edible together edible sake skin tube of food.
To achieve these goals, the present invention proposes following scheme:
A kind of processing method of edible sake skin tube, it is characterized in that: said method comprises following procedure of processing:
I, musculus cutaneus are prepared: raw flour, water, other raw-food material by certain adding proportion and system, are formed dough, through prolonging the sake skin graft blank that is pressed into;
II, musculus cutaneus are shaped: the shaping musculus cutaneus 1 of said sake skin graft blank being processed definite shape through shearing of blanking template or punch die;
III, release treatment: the leakage flitch 2 that will have material spilling hole 4 places the ad-hoc location above the shaping musculus cutaneus 1, is coated with and spills the antiseized food materials of one deck, forms the antiseized district 3 consistent with material spilling hole 4 profiles;
IV, be coated with water treatment: be coated with one deck equably in the finalization area 5 of the base of shaping musculus cutaneus 1 and side and be used for the edible liquid of bonding musculus cutaneus;
V, fold closure: master plate 6 is placed in the antiseized district 3 above the shaping musculus cutaneus 1, the both sides musculus cutaneus of folding and forming musculus cutaneus 1 successively, pressing sealing district 5 closes up it;
VI, take out template: take out master plate 6, form musculus cutaneus bag 8, directly change next procedure over to or after freezing reinforcement shape, change over to;
VII, shortening heating: adopt and cooking methods such as steam, iron, bake and make musculus cutaneus bag 8 shortenings;
VIII, setting are handled: after musculus cutaneus bag 8 is cooled to normal temperature, open its open top, through special-purpose lining mould it is shaped, musculus cutaneus bag 8 converts the musculus cutaneus tube with certain space shape to.
The thickness of said sake fur base is below the 1.5mm.
In said Step II, before musculus cutaneus was shaped, sake skin graft blank was through freezing reinforcement shape.
In said step V, the shaping musculus cutaneus 1 of the freezing reinforcement shape of process must be heated to normal temperature with flex area 7 and finalization area 5 in advance.
Said antiseized food materials in said Step II I comprise a kind of in antiseized powder, antiseized grease and the antiseized sauce, and wherein antiseized powder is a wheat flour, and antiseized grease is edible oil and fat, and antiseized sauce is sweet fermented flour sauce.
The preferred antiseized powder of said antiseized food materials, the powder that the sesame after particularly fired is worn into.
In edible liquid described in the said step IV is water.
The open top of said musculus cutaneus bag 8 is shaped as circle or polygon.
Beneficial effect of the present invention is: processing method of the present invention is simple, convenient, and can realize standardization, mechanization production, the edible sake skin tube food of using this processing method to make; Can be together edible with food; Not only can reduce use like existing container containings such as mess-tins, health, environmental protection more more, and do not need like special-purpose edible instruments such as chopsticks; Provide a kind of simple dependence to hand and just can accomplish the dining process, can make Chinese fast food more convenient.
Description of drawings
Fig. 1 shows a kind of sketch map with edible sake skin tube of circular top opening shape;
Fig. 2 shows the sketch map of the shaping musculus cutaneus of above-mentioned edible sake skin tube;
Fig. 3 shows the leakage flitch sketch map of above-mentioned edible sake skin tube;
Fig. 4 shows the master plate sketch map of above-mentioned edible sake skin tube;
Fig. 5 shows the flex area sketch map of the shaping musculus cutaneus of above-mentioned edible sake skin tube;
Fig. 6 shows the musculus cutaneus bag sketch map of above-mentioned edible sake skin tube;
Fig. 7 shows a kind of sketch map with edible sake skin tube of rectangle open top shape.
Reference numeral
1 shaping musculus cutaneus 2 leaks flitch
3 antiseized districts, 4 material spilling holes
5 finalization area, 6 master plates
7 flex area, 8 musculus cutaneus bags
The specific embodiment
Below in conjunction with accompanying drawing embodiments of the invention are described.
Fig. 1 shows a kind of sketch map with edible sake skin tube of circular top opening shape.Adopt processing method of the present invention to make a kind of edible sake skin tube, at first, confirm size, the shape of sake skin tube, specifically confirm following parameter: the open top shape, highly, the seal widths of bottom width, finalization area.Then; Can use for reference the sheet-metal unfolding figure method in the sheet metal processing technology; And through relevant CAD lofting Design software; By the required mould of above-mentioned parameter production standard production, comprising: blanking template or punching die, the leakage flitch 2 that comprises material spilling hole 4, master plate 6 and special-purpose lining mould, and confirm following critical size: finalization area 5, flex area 7.
A kind of processing method of edible sake skin tube, as follows:
1. musculus cutaneus is prepared: raw flour, water, other raw-food material by certain adding proportion and system, are formed dough.
Wherein raw flour is not limited to wheat flour, also can comprise other grain flours such as corn flour, purple rice flour.Other raw-food materials can comprise flavoring like sugar, salt, honey etc., also can comprise the food that egg white, fruit and vegetable juice etc. help improving the musculus cutaneus mouthfeel or strengthen nutrition.In addition, in order to make the musculus cutaneus mouthfeel better, dough should be suitably softer.
Then, will prolong with the dough that makes and be pressed into sake skin graft blank.The thickness of sake fur base is preferably below the 1.5mm.For guaranteeing the consistency of thickness of sake skin graft blank, this process is generally prolonged pressure through machine and is realized.
2. musculus cutaneus is shaped: shear or the punch die method is processed the shaping musculus cutaneus 1 of definite shape with sake skin graft blank through the blanking template, and as shown in Figure 2.
Because the musculus cutaneus of freezing reinforcement has hardness and certain intensity, be convenient to operation, therefore, can pass through freezing reinforcement shape before the processing.
3. release treatment: the leakage flitch 2 that will have material spilling hole 4 places the ad-hoc location (this ad-hoc location is confirmed by size, the shape of sake skin tube) above the shaping musculus cutaneus 1; Be coated with and spill one deck thin antiseized powder or antiseized grease or antiseized sauce; Form the antiseized district 3 consistent, like Fig. 2 and shown in Figure 3 with material spilling hole 4 profiles.
Wherein antiseized powder is not limited to wheat flour; Antiseized grease is not limited to edible oil and fat; Antiseized sauce is not limited to sweet fermented flour sauce.The main effect of antiseized food materials is prevent musculus cutaneus bonding.Generally, preferred antiseized powder, the powder as the sesame after frying is worn into both can play antiseized effect, also can work to regulate taste.
4. be coated with water treatment: be coated with one deck edible liquid equably on the base of shaping musculus cutaneus 1 and the finalization area 5 of side.Be preferably water.Can be coated with water with hairbrush.As shown in Figure 2.
5. fold closure: master plate 6 is placed in the antiseized district 3 above the shaping musculus cutaneus 1, the both sides musculus cutaneus of folding and forming musculus cutaneus 1 successively, pressing sealing district 5 closes up it.
Wherein master plate 6 preferably has the size and shape consistent with antiseized district 3, and its effect is to prevent that antiseized district 3 is bonding, as shown in Figure 4 with other parts of shaping musculus cutaneus 1 in the pressing process.If the shaping musculus cutaneus 1 through freezing reinforcement shape must be heated to normal temperature with flex area 7, finalization area 5 in advance,, can guarantee that finalization area 5 is bonding more easily to guarantee not damage musculus cutaneus 1 when folding.As shown in Figure 5.
6. taking-up master plate: take out master plate 6, form musculus cutaneus bag 8, change next procedure over to or after freezing reinforcement shape, change next procedure over to.As shown in Figure 6.
Generally, level is taken out master plate 6, can make musculus cutaneus bag 8 shapes keep good.
7. shortening heating: adopt and cooking methods such as steam, iron, bake and make musculus cutaneus bag 8 shortenings.
Because musculus cutaneus is very thin, this process need be controlled cooking temp and cooking time especially, otherwise when setting is handled, produces damaged easily.Under situation, preferred upper and lower faces evenly pokers,
8. setting is handled: after musculus cutaneus bag 8 is cooled to normal temperature, open its open top, through special-purpose lining mould it is shaped, musculus cutaneus bag 8 just converts the musculus cutaneus tube with certain space shape to.
Wherein special-purpose lining mould is to have the mould that certain thickness and size and musculus cutaneus bag 8 are complementary; Be used for the musculus cutaneus bag is strutted certain space; Be shaped to musculus cutaneus tube with certain space shape; As shown in Figure 1, be and use the made a kind of edible sake skin tube of processing method of the present invention with circular top opening shape.
Fig. 7 is for using the made a kind of edible sake skin tube with rectangle open top shape of processing method of the present invention.
Be fit to the food of musculus cutaneus tube splendid attire according to the invention, can be divided into 3 types, one of which, the major ingredient after the hot-working is like fried rice with eggs, roast duck sheet etc.; Its two, baste is like thick gravy, dip etc.; Its three batching is like vegetables, fruit fourth.After these three kinds of raw materials are mixed by a certain percentage, put into the musculus cutaneus tube, just edible.Obviously, Beijing roast duck, fried rice with eggs all can be realized fast food.
Claims (8)
1. the processing method of an edible sake skin tube, it is characterized in that: said method comprises following procedure of processing:
I, musculus cutaneus are prepared: raw flour, water, other raw-food material by certain adding proportion and system, are formed dough, through prolonging the sake skin graft blank that is pressed into;
II, musculus cutaneus are shaped: the shaping musculus cutaneus (1) of said sake skin graft blank being processed definite shape through shearing of blanking template or punch die;
III, release treatment: the leakage flitch (2) that will have material spilling hole (4) places the ad-hoc location above the shaping musculus cutaneus (1), is coated with and spills the antiseized food materials of one deck, forms the antiseized district (3) consistent with material spilling hole (4) profile;
IV, be coated with water treatment: be coated with one deck equably in the finalization area (5) of the base of shaping musculus cutaneus (1) and side and be used for the edible liquid of bonding musculus cutaneus;
V, fold closure: master plate (6) is placed in the antiseized district (3) above the shaping musculus cutaneus (1), the both sides musculus cutaneus of folding and forming musculus cutaneus (1) successively, pressing sealing district (5) close up it;
VI, take out template: take out master plate (6), form musculus cutaneus bag (8), directly change next procedure over to or after freezing reinforcement shape, change over to;
VII, shortening heating: adopt and cooking methods such as steam, iron, bake and make musculus cutaneus bag (8) shortening;
VIII, setting are handled: after musculus cutaneus bag (8) is cooled to normal temperature, open its open top, make its shaping through special-purpose lining mould, musculus cutaneus bag (8) converts the musculus cutaneus tube with certain space shape to.
2. the processing method of a kind of edible sake skin tube as claimed in claim 1 is characterized in that: the thickness of said sake fur base is below the 1.5mm.
3. the processing method of a kind of edible sake skin tube as claimed in claim 1 is characterized in that: in said Step II, before musculus cutaneus was shaped, sake skin graft blank was through freezing reinforcement shape.
4. the processing method of a kind of edible sake skin tube as claimed in claim 3 is characterized in that: in said step V, the shaping musculus cutaneus (1) of the freezing reinforcement shape of process must be heated to normal temperature with flex area (7) and finalization area (5) in advance.
5. the processing method of a kind of edible sake skin tube as claimed in claim 1; It is characterized in that: the said antiseized food materials in said Step II I comprise a kind of in antiseized powder, antiseized grease and the antiseized sauce; Wherein antiseized powder is a wheat flour; Antiseized grease is edible oil and fat, and antiseized sauce is sweet fermented flour sauce.
6. the processing method of a kind of edible sake skin tube as claimed in claim 5 is characterized in that: the preferred antiseized powder of said antiseized food materials, the powder that the sesame after particularly fired is worn into.
7. the processing method of a kind of edible sake skin tube as claimed in claim 1 is characterized in that: in edible liquid described in the said step IV is water.
8. the processing method of a kind of edible sake skin tube as claimed in claim 1 is characterized in that: the open top of said musculus cutaneus bag (8) is shaped as circle or polygon.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101674027A CN102835611A (en) | 2011-06-21 | 2011-06-21 | Processing method of edible thin dough cone |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011101674027A CN102835611A (en) | 2011-06-21 | 2011-06-21 | Processing method of edible thin dough cone |
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| CN102835611A true CN102835611A (en) | 2012-12-26 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2011101674027A Pending CN102835611A (en) | 2011-06-21 | 2011-06-21 | Processing method of edible thin dough cone |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103767054A (en) * | 2014-01-17 | 2014-05-07 | 杨斌 | Fast food processing method for packing food by thin biscuit |
| CN107712622A (en) * | 2017-10-25 | 2018-02-23 | 宝鸡金昱食品机械制造有限公司 | A kind of processing method of sake skin fast food |
| CN115399436A (en) * | 2022-10-09 | 2022-11-29 | 杨心依 | Method for processing bag-shaped wheaten food |
Citations (6)
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| US3410691A (en) * | 1966-07-26 | 1968-11-12 | Mary E. Stanley | Edible food article and process of preparing |
| US4313964A (en) * | 1977-11-25 | 1982-02-02 | Silver Cloud Enterprises, Inc. | Apparatus and method for producing edible food fillable cones |
| US5223286A (en) * | 1989-12-29 | 1993-06-29 | Selbak's Cookie Cones, Inc. | Edible, hand held containers made of cookie dough and method and apparatus for making the same |
| CN201029416Y (en) * | 2007-04-09 | 2008-03-05 | 王一丁 | Convenient winded battercake |
| CN101530179A (en) * | 2009-04-30 | 2009-09-16 | 杨斌 | Hand-held edible rice type fast food and manufacturing method thereof |
| CN201571469U (en) * | 2009-07-17 | 2010-09-08 | 百胜咨询(上海)有限公司 | Mini stinky tofu food |
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2011
- 2011-06-21 CN CN2011101674027A patent/CN102835611A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3410691A (en) * | 1966-07-26 | 1968-11-12 | Mary E. Stanley | Edible food article and process of preparing |
| US4313964A (en) * | 1977-11-25 | 1982-02-02 | Silver Cloud Enterprises, Inc. | Apparatus and method for producing edible food fillable cones |
| US5223286A (en) * | 1989-12-29 | 1993-06-29 | Selbak's Cookie Cones, Inc. | Edible, hand held containers made of cookie dough and method and apparatus for making the same |
| CN201029416Y (en) * | 2007-04-09 | 2008-03-05 | 王一丁 | Convenient winded battercake |
| CN101530179A (en) * | 2009-04-30 | 2009-09-16 | 杨斌 | Hand-held edible rice type fast food and manufacturing method thereof |
| CN201571469U (en) * | 2009-07-17 | 2010-09-08 | 百胜咨询(上海)有限公司 | Mini stinky tofu food |
Non-Patent Citations (2)
| Title |
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| 苏昆等: "《家庭节令饮品和冷食》", 31 May 1989, 电子工业出版社 * |
| 辜惠雪: "《新手做饼干》", 30 April 2007, 汕头大学出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103767054A (en) * | 2014-01-17 | 2014-05-07 | 杨斌 | Fast food processing method for packing food by thin biscuit |
| CN107712622A (en) * | 2017-10-25 | 2018-02-23 | 宝鸡金昱食品机械制造有限公司 | A kind of processing method of sake skin fast food |
| CN115399436A (en) * | 2022-10-09 | 2022-11-29 | 杨心依 | Method for processing bag-shaped wheaten food |
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Application publication date: 20121226 |