A kind of preparation method of cake class food
Technical field
The present invention relates to a kind of preparation method of food, more particularly to a kind of preparation method of cake class food.
Background technology
The species of cake class food is quite varied, and traditional preparation method is mainly made by hand, with the hair of food machinery
Exhibition, increasing food machinery are applied in the processing of cake class food, add the efficiency of production, still, it has been found that hand
Many crucial processes, are not modeled in food machinery, this also has led to the knot of equipment and technique in work manufacturing process
Conjunction is also relatively backward, is mainly manifested in problems with:1st, make cake class food and produce leftover pieces, and leftover pieces abandon and cause wave
Taking and cost improves, the secondary pollution of food is easily formed during recycling, this is easy to solve in traditional-handwork, but
It is that existing cake-making machine tool and technique fail to solve.Although the 2, can quickly produce cake class food, eating mouth feel is poor, mainly
Mouthfeel not chewy.3rd, the problem of side mouth band eaves, concentrate on faric product and be not easy to flatten, wafer products are not easy to make, middle featheredge
The product quality of edge thicker strip eaves product or thick middle thin edge is more difficult to ensure.
Above mentioned problem all directly affects and limited the development of food machinery, it is necessary to be broken through in equipment and technique.
The content of the invention
It is an object of the invention to solve problem present in current techniques, there is provided a kind of preparation method of cake class food.
To reach above-mentioned purpose, the technology used in the present invention means are:A kind of preparation method of cake class food, is at least wrapped
Include following steps:First, dough is placed on conveyer belt I and conveyed naturally, and beater mechanism is set gradually on conveyer belt I and is spread
Dough is clapped into thicker dough sheet, then dusting mechanism I and spreads flour to thicker dough sheet by powder mechanism I, beater mechanism;2nd, thicker dough sheet
Upset, being fallen by beating face on conveyer belt II after dusting, sets gradually mechanism of dusting mechanism II, Yan Gan on conveyer belt II,
On dusting mechanism II dustings to thicker dough sheet so that thicker dough sheet two sides sprinkles flour, then into Yan Gan mechanisms, thicker face
Piece in the presence of Yan Gan mechanisms around extend and it is thinning into relatively thin dough sheet;3rd, relatively thin dough sheet enters the rewinding of roller press mechanism
Conveyer belt, rolling device is then transported to, the raw material dough sheet of required size is formed through roll-in, is then sent out by feeding conveying belt;
Dough through beating, prolong roll, roll-forming, do not produce useless face, non waste edge in whole process.
Further, the preparation method of the cake class food, in addition to Step 4: raw material dough sheet enter roll pancake mechanism,
Further roll it is thin, for needing the cake of thin skin dough sheet raw material.
Further, the beater mechanism comprises at least the clappers for being used to pat.
Further, the clappers are promoted by cylinder.
Further, the Yan Gan mechanisms and conveyer belt II incoming side are tilted in 10~45 ° and installed, including main transmission
Bar and time drive link, and the pressure surface band being enclosed on main transmission bar and time drive link, main transmission bar are located at incoming side, distance conveying
The vertical range of band is higher than time conveyer belt.
Further, in the conveyer belt I, conveyer belt II, under the rewinding conveyer belt of roller press mechanism, feeding conveying belt
Portion's backhaul, which takes, is provided with scraper plate, for clearing up conveyor belt surface.
Further, the preparation method of the cake class food, for Pizza, pie, the meat clip Mo, bagel, fortune cookies, roast duck
Cake, spring pancake, crisp short cakes with sesame, the skin of rolling rolled skin or need faric cake class of crisp formula moon cake, and all kinds of cake class containing filling or without filling plus
Work makes.
The beneficial effects of the present invention are:The step of being set by this technique, useless face, non waste edge are not produced, making
Dough sheet thin and thick is consistent, by pat, prolong roll, roll-in and more conveyer belts convey, the process in the stress different to face and awake face, made
Dough sheet chewy naturally, the processing for cake class food can fully ensure that product quality and mouthfeel, adding to solve prior art
Produced problem provides a kind of perfect technique during work.
Brief description of the drawings
The present invention is further elaborated with reference to the accompanying drawings and examples.
The structural representation of Fig. 1 present invention.
In figure:1st, conveyer belt I, 2, beater mechanism, 3, dusting mechanism I, 4, conveyer belt II, 5, dusting mechanism II, 6, prolong and roll
Mechanism, 7, rewinding conveyer belt, 8, rolling device, 9, feeding conveying belt, 10, roll pancake mechanism, 11, scraper plate.
Embodiment
As shown in figure 1, a kind of preparation method of cake class food, including at least following steps:First, dough is placed naturally
Conveyed on conveyer belt I1, beater mechanism 2 and dusting mechanism I3 are set gradually on conveyer belt I1, beater mechanism 2 claps dough
Into thicker dough sheet, then dusting mechanism I3 spreads flour to thicker dough sheet;2nd, thicker dough sheet upset, being fallen by beating face after dusting
On conveyer belt II4, set gradually mechanism of dusting mechanism II5, Yan Gan 6 on conveyer belt II4, the II5 dustings of dusting mechanism to compared with
On thick dough sheet so that thicker dough sheet two sides sprinkles flour, then into Yan Gan mechanisms 6, work of the thicker dough sheet in Yan Gan mechanisms 6
With it is lower to surrounding extend and it is thinning into relatively thin dough sheet;3rd, relatively thin dough sheet enters the rewinding conveyer belt 7 of roller press mechanism, then conveys
To rolling device 8, the raw material dough sheet of required size is formed through roll-in, is then sent out by feeding conveying belt 9;The beating of dough process,
Prolong roll, roll-forming, do not produce useless face, non waste edge in whole process.
The preparation method of the cake class food, in addition to Step 4: raw material dough sheet is further rolled into pancake mechanism 10 is rolled
It is thin, for needing the cake of thin skin dough sheet raw material.
The beater mechanism 2 comprises at least the clappers for being used to pat.
The clappers are promoted by cylinder.
The Yan Gan mechanisms 6 and conveyer belt II5 incoming side are in 10~45 ° and tilt installation, including main transmission bar and time biography
Lever, and the pressure surface band being enclosed on main transmission bar and time drive link, main transmission bar is located at incoming side, apart from the vertical of conveyer belt
Distance is higher than time conveyer belt.
In the conveyer belt I1, conveyer belt II4, the rewinding conveyer belt 7 of roller press mechanism, the bottom backhaul of feeding conveying belt 9
Take and be provided with scraper plate 11, for clearing up conveyor belt surface.
The preparation method of the cake class food, for Pizza, pie, the meat clip Mo, bagel, fortune cookies, roast duck cake, spring pancake,
Crisp short cakes with sesame, crisp formula moon cake roll skin or need faric cake class rolls skin, and the processing and fabricating of all kinds of cake class containing filling or without filling.
Cake processed is widely used in the regional of food service industry, but the combination of equipment and technique is also relatively backward, my company
By concentrating on studies for many years, current backwardness situation is creatively changed.Due in practice it was found that current equipment
The problem of existing with technology essentially consists in:It is mainly manifested in problems with:1st, make cake class food and produce leftover pieces, and
Leftover pieces are abandoned to cause to waste and improved with cost, the secondary pollution of food are easily formed during recycling, this is in traditional hand
It is easy to solve in work, but existing cake-making machine tool and technique fail to solve.Although the 2, can quickly produce cake class food,
Eating mouth feel is poor, mainly mouthfeel not chewy.3rd, the problem of side mouth band eaves, concentrate on faric product and be not easy to flatten, wafer products
It is not easy to make, the product quality of middle thin edges thicker strip eaves product or thick middle thin edge is more difficult to ensure.
The step of present invention is set by this technique, does not produce useless face, non waste edge, and the dough sheet thin and thick of making is consistent, by
Pat, prolong roll, the conveying of roll-in and more conveyer belts, the process in the stress different to face and awake face, made dough sheet chewy naturally,
Processing for cake class food can fully ensure that product quality and mouthfeel, be asked for what solution prior art occurred in process
Topic provides a kind of perfect technique.
Application embodiment is only intended to illustrate technical characteristic disclosed in the present application, and those skilled in the art pass through simple
Carried out change is replaced, still falls within the scope that the application is protected.