CN109169796B

CN109169796B - Stone cake and sandwich stone cake

Info

Publication number: CN109169796B
Application number: CN201811003444.5A
Authority: CN
Inventors: 张文海
Original assignee: Shanxi Haiyuyuan Food Co ltd
Current assignee: Shanxi Haiyuyuan Food Co ltd
Priority date: 2018-08-30
Filing date: 2018-08-30
Publication date: 2021-08-27
Anticipated expiration: 2038-08-30
Also published as: CN109169796A

Abstract

The invention relates to a stone cake and a sandwich stone cake, which comprise a stone cake body, wherein a plurality of pits pressed by hot stones are distributed on the upper cake surface and the lower cake surface of the stone cake body; a plurality of depressions pressed by hot stones are distributed on the periphery of the stone cake body; the ratio of the center distance of two adjacent pits on the same surface to the depth of the pits is 1.2-6: 1; the stone cake body is flaky, and by optimizing the structure of the stone cake, a large amount of stone cake scraps are not easy to generate when the stone cake is broken, and extremely small amount of stone cake scraps cannot be avoided due to the material, so that the stone cake scraps generated by the stone cake are greatly reduced, the comfort level of a user in eating is improved, and uncomfortable experience that the stone cake scraps mistakenly enter a respiratory tract and fall onto the body is avoided.

Description

Stone cake and sandwich stone cake

Technical Field

The invention relates to the field of food, in particular to a stone cake and a sandwich stone cake.

Background

Stone cake, also called stone cake, stone steamed bread and sliced pork, is a long-history flavor food in Shanxi and Shaanxi areas. The stone cake is made by placing cake blank on hot stone, laying stone on the stone, and slowly baking the cake blank by the heat conducted by stone, and has the characteristics of thinness, fragrance, brittleness, easy digestion, storage resistance, etc.

Stone cakes produced by early families or workshops are mostly made by the traditional manual method, and manually or mechanically placed on a stove for baking one by one; as the stone cake is slowly accepted and favored by people in other areas of the country as a snack food, a number of automatic and industrial stone cake production facilities and methods have been developed, such as that provided in CN 102210335A, CN 207411379U, CN 202127751U. The stone cake is mainly taken as leisure food in other areas except Shanxi, Shaanxi, and is not taken as staple food, the crispness degree suitable for being taken as the staple food is obviously insufficient when being taken as the leisure food, the taste is influenced, and the bad impression that the product is wet and not fresh is easily brought to consumers;

no matter the stone cake is made manually or produced mechanically, a large amount of stone cake crumbs can be generated when an eater bites off the stone cake, and the stone cake crumbs can fall onto the body of the eater and even float the respiratory tract of the eater.

Disclosure of Invention

The invention aims to provide a stone cake and a sandwich stone cake.

On one hand, the technical scheme for solving the technical problems is as follows: a stone cake comprises a stone cake body, wherein a plurality of wavy pits and bulges pressed by hot stones are distributed on the upper cake surface and the lower cake surface of the stone cake body; the edge positions are concave and convex pressed by hot stones;

the ratio of the center distance of two adjacent pits on the same surface to the depth of the pits is 1.2-6: 1;

the stone cake body is in a sheet shape.

The beneficial effect who adopts above-mentioned scheme is: because the stone cake is processed and manufactured by spreading the flour cake on the same surface of hot stones, pits on the stone cake absorb heat energy in the process of ripening and forming the stone cooked stone cake, the heat energy absorbed by the pits is larger than that of the part between the stones, so the color of the pits is relatively more yellow, the invention optimizes the structure of the stone cake, the stress on the fracture surface is more concentrated when the stone cake is fractured by optimizing the ratio of the center distance of two adjacent pits on the stone cake to the depth of the pits, the stones can extrude the part of the flour cake between the stones when the ratio of the center distance of two adjacent pits on the same surface to the depth of the pits is 1.2-6:1 in the process of cooking the stone cake, the cross section passing through the connecting line of the centers of two adjacent pits is a fragile part, and the fragile parts between the pits are in the same way, when the ratio is small, the pit is too deep, the radian of the arc surface of the pit is too large, the pit is extruded by stress when the pit is broken, the pit is cracked before the fragile part, and when the ratio is large, the fragile part is not formed on the stone cake, so that the problem of a large amount of stone cake scraps of the existing stone cake can be caused; the stone cake structure is comprehensively optimized, the ratio of the center distance of two adjacent pits on the same surface to the depth of the pits is 1.2-6:1 to form a fragile part, when the stone cake is stressed and broken, the part subjected to the maximum stress is broken, and the broken part is concentrated in stress and is broken at the fragile part, so that the broken part is dry and crisp, and stone cake chips are hardly generated.

Further, the stone cake body is round, square, oval or petal-shaped; when the shape of the stone cake body is circular, the diameter of the stone cake body is 30mm-120 mm; when the shape of the stone cake body is square, the long edge of the stone cake body is 30-120 mm; when the shape of the stone cake body is oval, the long axis of the stone cake body is 30-120 mm; the vertical distance between the highest point of the upper cake surface and the lowest point of the lower cake surface is 4.0mm-9 mm; the thickness of the cross section of the stone cake body is 0.1-4 mm.

The range of the numerical value is set by considering that the fragile part on the stone cake is at least provided with two pits on the cake surface, but the stone cake is not too large, so that the too large stone cake is not beneficial to packaging and transportation on one hand, and on the other hand, when the stone cake is too large and simultaneously meets the ratio of the center distance of two adjacent pits on the same surface to the depth of the pits, the number of the pits on the stone cake is too large, the corresponding fragile part is too large, and when the stone cake is bitten off, the plurality of unconnected fragile parts of the stone cake are easy to break, so that the stone cake is broken into a plurality of blocks and falls off, and the eating experience of eaters is poor; meanwhile, the thickness (the vertical distance between the highest point of the upper cake surface and the lowest point of the lower cake surface) of the cake is optimized to be 4.0mm-9 mm; the thickness of the cross section of the stone cake body is 0.1-4mm, so that the length of the side, connected with the concave pit of the upper cake surface and the adjacent lower cake surface, of the upper cake surface is not too large or too small, the connected side is extremely easy to crack to generate a large amount of fragments, the connected side is extremely high in hardness due to too small size, and the stress is dispersed to generate a large amount of stone cake scraps when the stone cake body is bitten and broken; the thickness of the cross section of the stone cake body ensures that the stone cake is stable and not easy to break, and if the thickness is too large, a large amount of stone cake scraps can be generated during fracture when the stone cake is bitten off.

Further, the shape of the stone cake body is circular, and the diameter of the stone cake body is 75-80 mm; the vertical distance between the highest point of the upper cake surface and the lowest point of the lower cake surface is 7.0mm-8.5 mm.

The adoption of the further beneficial effects is as follows: the diameter is within 75mm-85mm, and the vertical distance between the highest point of the upper cake surface and the lowest point of the lower cake surface is 7.0mm-8.5mm, so that the marketization operation of the product is facilitated (the packaging is facilitated, the industrial production is facilitated, and the consumer can conveniently recognize the same value); the cracking is not easy to occur during the transportation process.

Further, the weight of the stone cake body is 6.5g-8.0 g.

The beneficial effect of adopting the further scheme is that: under the optimized structure, the weight of the stone cake body is 6.5g-8.0g, so that the crispness of the stone cake can be improved, and the taste is better.

Further, the pits are round pits or irregular round pits; the depressions are irregular round pits; the bulges are circular bulges or irregular circular bulges.

The beneficial effect of adopting the further scheme is that: the round pits are pressed by round stones, the round stones can extrude the flour cake parts between the stones and then form weak parts at the cross sections of the stones passing through the circle center connecting line, and therefore the purpose of generating a small amount of stone cake scraps is achieved

Furthermore, the number of pits on the upper cake surface is 22-27; the number of pits on the lower cake surface is 22-27; 6-10 depressions are formed on the peripheral side of the stone cake body; the depth of the pits is 2mm-6 mm.

The beneficial effect of adopting the further scheme is that: the depth of the pits is set to be 2mm-6mm while the ratio of the center distance between two adjacent pits on the same surface to the depth of the pits is met, the depth of the pits is too small to generate enough extrusion force to form a fragile part, the depth of the pits is too large, the excessively deep pits are easy to crack under stress within the range of the section thickness of the stone cakes, and particularly, two adjacent stone cakes are easy to crack due to mutual collision after packaging.

Further, the moisture content of the stone cake body is 1.2% -3.0%.

The beneficial effect of adopting the further scheme is that: the moisture content of the stone cake body is 1.2-3.0%, so that the stone cake meets the national food regulations, the crispness of the stone cake is guaranteed, and the taste is better.

Furthermore, the cross section of the stone cake body is provided with a plurality of air holes.

The beneficial effect of adopting the further scheme is that: the stone cake has few air holes in the fragile part, the section is clean, the generated stone cake scraps are few, and the stone cake scraps are easily generated at the positions with the air holes because the stress is not concentrated and the structure of the air holes is loose, so the stone cake scraps are easily generated.

Further, the stone cake body is light yellow or valley yellow or golden yellow and is in a yellow-white alternating state.

The adoption of the further beneficial effects is as follows: the stone cake body is contacted with the preheated stones, the heat energy of the stones is absorbed, the stone cake body is enabled to be yellow, the color of the pit part is darker, and when the stone cake body is light yellow or valley yellow or golden yellow and is in a yellow-white alternate shape, the fragile part is formed.

Furthermore, the ratio of the center distance between two adjacent pits on the same surface to the depth of the pits is 2.8-3.2:1, and the vertical distance between the highest point of the upper cake surface and the lowest point of the lower cake surface is 7.5-8.5 mm.

The adoption of the further beneficial effects is as follows: the structure of the stone cake is further optimized, the mechanical automatic production is facilitated, the quality control is facilitated, and the product specification is unified.

On the other hand, the invention also provides a sandwich stone cake, which comprises the sandwich filling, wherein the sandwich filling is arranged between two stone cakes and fixedly connects the two stone cakes.

The beneficial effect of adopting the further scheme is that: this scheme has above-mentioned stone cake's whole beneficial effect, just does not give unnecessary details once more.

Herein, the stones are selected from approximately circular natural cobbles with the diameter of about 10mm, the stone cake is preheated at about 315 ℃ and baked at about 250 ℃, and the uniform stones are adopted to effectively improve the crispness and uniformity of the product, thereby being beneficial to the product quality control. The stone used for making the stone cake is prepared by mixing various powders according to the proportion of 90 percent of aluminum oxide, 9 percent of silicon dioxide, 0.5 percent of magnesium oxide, 0.3 percent of ferric oxide and 0.2 percent of calcium oxide by weight, sieving the mixture by a 200-mesh sieve, placing the mixture into a spherical mould with the diameter of 12mm, and sintering and shaping at 1500 +/-50 ℃. The alumina porcelain grinding balls to which 95 porcelain was added were ground in a ball mill for 12 hours.

The obtained stone is smooth white sphere with uniform size and volume density of about 3.6g/cm³The Mohs hardness is about 9Mohs (the Mohs hardness of a general river cobble is about 7), the water absorption is less than or equal to 0.01 percent, the self-abrasion is less than or equal to 0.015 percent, and the rebound height of the river cobble bullet after freely falling from a height of 80cm to the surface of a polished floor tile is not less than 40cm (the height of the general river cobble bullet is not more than 20 cm).

Drawings

FIG. 1 is a schematic view of a stone cake according to the present invention;

FIG. 2 is a schematic cross-sectional view of a stone cake according to the present invention;

FIG. 3 is a schematic diagram of the stone cake of the present invention broken by force;

FIG. 4 is a schematic diagram of the stress when the fracture surface of the stone cake is fractured according to the invention;

FIG. 5 is a schematic view of a pit with different radians;

FIG. 6 is a graph comparing the crumb yield curves for stone cakes having diameters of 70, 80 and 90mm, respectively;

FIG. 7 is a graph of the crumb yield for a stone cake of 70mm diameter;

FIG. 8 is a graph of the crumb yield curve for a stone cake of 80mm diameter;

FIG. 9 is a graph of the crumb yield for a stone cake of 90mm diameter.

In the drawings, the reference numerals have the following meanings:

1. stone cake body, 2, pit, 3, recess, 4, fragile part.

Detailed Description

The principles and features of this invention are described below in conjunction with the following drawings, which are set forth by way of illustration only and are not intended to limit the scope of the invention.

Example 1

As shown in fig. 1-4, a stone cake comprises a stone cake body 1, wherein a plurality of wavy pits 2 and protrusions which are pressed by hot stones are distributed on the upper cake surface and the lower cake surface of the stone cake body 1; a plurality of depressions 3 and bulges pressed by hot stones are distributed on the periphery of the stone cake body 1;

the ratio of the center distance of two adjacent pits 2 on the same surface to the depth of the pits 2 is 1.2-6: 1;

the stone cake body 1 is in a sheet shape, and the shape of the stone cake body 1 is round, square, oval or petal shape;

the vertical distance L1 between the highest point of the upper cake surface and the lowest point of the lower cake surface is 4.0mm-9 mm; the cross-sectional thickness L2 of the stone cake body 1 is 0.1-4 mm.

The pits and the bulges are actually the expression of the same structure on different cake surfaces when stones press the stone cake, for example, the pits on the upper cake surface are actually the bulges on the lower cake surface, and the bulges on the upper cake surface are actually the pits on the lower cake surface. It can be understood that, because the stone cake is manufactured by spreading the flour cake on the same surface of the preheated stones, the pits 2 on the stone cake absorb heat energy during the ripening and forming process of the stone cooked stone cake, and the heat energy absorbed by the pits 2 is greater than that of the parts between the stones, so that the pits 2 are generally relatively more yellow in color, the present embodiment optimizes the structure of the stone cake, and by optimizing the ratio of the center distance between two adjacent pits 2 on the stone cake to the depth of the pits 2, the stress on the fracture surface when the stone cake is fractured is more concentrated, and during the cooking process of the stone cake, when the ratio of the center distance between two adjacent pits 2 on the same surface to the depth of the pits 2 is 1.2-6:1, the stones can extrude the parts between the stones on the face cake, so that the cross section of the connection line between the centers of the two adjacent pits 2 shown in fig. 1 is the fragile part 4, the fragile part 4 between the pit 3 and the pit 2 is similar, when the ratio is smaller, the pit is too deep, the radian of the cambered surface of the pit is too large, the pit is extruded by stress when being snapped, the pit is cracked before the fragile part, and when the ratio is larger, the fragile part is not formed on the stone cake, so that the problem of a large amount of stone cake scraps of the existing stone cake can be generated; meanwhile, the thickness (the vertical distance between the highest point of the upper cake surface and the lowest point of the lower cake surface) of the cake is optimized to be 4.0mm-9 mm; the thickness of the cross section of the stone cake body 1 is 0.1-4mm, so that the length of the side, connected with the concave pit 2 on the upper cake surface and the adjacent lower cake surface, of the pit is not too large or too small, the connected side is extremely easy to crack to generate a large amount of fragments, the connected side is extremely high in hardness due to too small size, and the stress is dispersed to generate a large amount of stone cake scraps when the stone cake body is bitten off; the thickness of the cross section of the stone cake body 1 ensures that the stone cake is stable and not easy to break, and if the thickness is too large, a large amount of stone cake chips are generated in the process of fracture during biting;

as shown in fig. 5, it is generally considered that the larger the diameter of the pit, the more easily broken and the less stone cake crumbs are generated at the time of breaking, and the larger the surface area after the heat pressing due to the stone cake body having the same diameter and the pit having the same thickness and the same depth, the more easily broken and the less stone cake crumbs at the time of breaking due to the larger surface area. Experimental data of research shows that on the premise of ensuring the shortness of the stone cake, the embodiment has unexpected technical effect, the stone cake with the same diameter does not reduce the chip yield due to the increase of the diameter of stones, on the premise of forming the fragile parts, the larger the diameter of the stone is, the higher the chip yield is, and the change of the ratio of the center distance between two adjacent pits to the depth of the pit affects the chip yield, so that on the premise of ensuring the brittleness of the stone cake, the change of the ratio of the center distance of two adjacent pits 2 to the depth of the pits 2 at the arc-shaped positions of the pits can cause the formation of stone cakes with different appearance thicknesses and radians, and the fracture surfaces as shown in figures 2 and 4 are formed, less debris is generated at a certain section thickness and pit radian interval, as analyzed by the experimental results below.

The invention comprehensively optimizes the structure of the stone cake by optimizing the ratio of the center distance to the depth of the pits and the appearance thickness, and on the premise of ensuring that only a small amount of stone cake scraps are generated by the appearance thickness and the section thickness, because the ratio of the center distance to the depth of the two adjacent pits 2 on the same surface is 1.2-6:1, the fragile part 4 is formed, when the stone cake is stressed and broken, the part which is subjected to the maximum stress is broken, and because the stress of the fragile part is concentrated, the broken part is generated at the fragile part 4, and the broken part is dry and fragile, and hardly generates the stone cake scraps, the embodiment ensures that a large amount of stone cake scraps are not generated when the stone cake is broken by optimizing the structure of the stone cake, and a small amount of stone cake scraps cannot be avoided due to the material, but greatly reduces the stone cake scraps generated by the stone cake, and improves the comfort level of a user when eating, the uncomfortable experience that stone cake bits mistake into respiratory track and drop on one's body has been avoided.

Specifically, as shown in fig. 1, each pit 2 and the adjacent pit 2 have a fragile part 4 therebetween, all the fragile parts 4 on the stone cake are connected to form a net structure, when a user holds one end of the stone cake, bites the other end of the stone cake and applies a concentrated force, according to the crack theory of fracture strength and the system energy balance (and stress balance) principle in fracture, due to the existence of the crack (the fragile part 4 herein), the elastic energy of the system is reduced and tends to be balanced with the surface energy increased due to the existence of the crack, if the elastic energy is reduced enough to satisfy the need of surface energy increase (i.e. the elastic energy is converted into mechanical energy/kinetic energy in addition to the surface energy), the crack (the fragile part 4) may be destabilized and expanded to cause brittle failure, and the fragile part 4 satisfying the above principle is brittle fracture, not all the fragile parts 4 may be fractured, due to different action positions of concentrated force, different breaking parts are caused by different generated bending moments.

Specifically, the stone cake body can be in various shapes, and the influence on the stone cake is small. When the shape of the stone cake body 1 is circular, the diameter of the stone cake body 1 is 30-120 mm; when the shape of the stone cake body 1 is square, the long edge of the stone cake body 1 is 30-120 mm; when the shape of the stone cake body 1 is an ellipse, the long axis of the stone cake body 1 is 30mm-120 mm.

It can be understood that the above value range is set in consideration of the fact that the fragile part 4 of the stone cake is to be formed by at least two concave pits 2 on the cake surface, and the stone cake should not be too large, so that the stone cake is not easy to package and transport, on the one hand, when the stone cake is too large and the ratio (1.2-6:1) of the center distance between two adjacent concave pits 2 on the same surface and the depth of the concave pits 2 is satisfied, the number of concave pits 2 on the stone cake is too large, the corresponding fragile part 4 is too large, and when the stone cake is bitten and broken, the plurality of unconnected fragile parts 4 of the stone cake are easy to break, so that the stone cake is broken into a plurality of blocks and falls off, and the eating experience of a user is poor.

Preferably, as shown in fig. 2, the stone cake body 1 is circular in shape and the diameter of the stone cake body 1 is 75mm-80 mm; the vertical distance L1 between the highest point of the upper cake surface and the lowest point of the lower cake surface is 7.0mm-8.5 mm.

It can be understood that the diameter is within 75mm-85mm, and the vertical distance L1 between the highest point of the upper cake surface and the lowest point of the lower cake surface is 7.0mm-8.5mm, which is more beneficial to the marketization operation of the product (convenient for packaging, convenient for industrial production, and convenient for consumers to recognize the same); the cracking is not easy to occur during the transportation process.

Specifically, the weight of the stone cake body 1 is 6.5g-8.0 g.

It can be understood that, with the optimized structure of the embodiment, the weight of the stone cake body 1 is 6.5g-8.0g, so that the crispness and the mouthfeel of the stone cake can be improved.

Preferably, the pits 2 are round pits or irregular round pits; the recess 3 is an irregular round pit; the bulges are circular bulges or irregular circular bulges.

It will be appreciated that the circular stones used to form the pits compress the cake portions between the stones and form the frangible portions 4 at the cross-section of the stones across the centre line, thereby producing a minimum of stone cake debris.

Preferably, the number of the pits 2 on the upper cake surface is 22-27; the number of the pits 2 on the lower cake surface is 22-27; 6-10 depressions 3 are arranged on the peripheral side of the stone cake body 1; the depth of the pits 2 is 2mm-6 mm.

It can be understood that the depth of the concave pits 2 is set to be 2mm-6mm while the ratio of the center distance between two adjacent concave pits 2 on the same surface to the depth of the concave pits 2 is satisfied, the depth of the concave pits 2 is too small to generate enough extrusion force to form the fragile parts 4, while the depth of the concave pits 2 is too large, the excessively deep concave pits 2 are easy to crack under stress within the section thickness range of the stone cakes, and particularly, the two adjacent stone cakes are easy to crack due to mutual collision after being packaged.

Preferably, the moisture content of the stone cake body 1 is 1.2% -3.0%.

It can be understood that the moisture content of the stone cake body 1 is 1.2% -3.0%, so that the stone cake meets the national food regulations, the crispness of the stone cake is guaranteed, and the taste is better.

Specifically, the cross section of the stone cake body 1 is provided with a plurality of air holes.

It can be understood that the stone cakes generate air holes in the manufacturing process, the fragile part 4 of the invention has few air holes, the section is clean, the generated stone cake scraps are few, the position with the air holes is easy to generate the stone cake scraps, and the stress is not concentrated due to the air holes, and the structure of the air hole part is loose, so the stone cake scraps are easy to generate.

Preferably, the stone cake body 1 is light yellow or valley yellow or golden yellow and is in a yellow-white alternating state.

It can be understood that the fragile part 4 is formed when the stone cake body 1 is light yellow or yellowish or golden yellow and is in a yellow-white phase state, and the stone cake body 1 is in contact with the preheated stones, absorbs the heat energy of the stones, and makes the stone cake body 1 yellow, while the pit 2 is darker in color.

Preferably, the ratio of the center distance between two adjacent pits on the same surface to the depth of the pits is 2.8-3.2:1, the vertical distance between the highest point of the upper cake surface and the lowest point of the lower cake surface is 7.5-8.5mm, the structure of the stone cake is further optimized, the mechanical automatic production is facilitated, the quality control is facilitated, the product specification is uniform, and the chip yield of the stone cake under the structure is lowest.

The shape of the present embodiment is a cake shape or a shape required by the process, the thickness is approximately uniform, a certain number of concave-convex pits with different depths are distributed on two sides, the central area is a round pit, the peripheral area is a semi-round pit or a small semi-round pit, and the present embodiment has no crack, no shrinkage and no deformation. During special processing, raw material granules (such as sesame, cumin, spicy materials, granulated sugar, vegetables and the like) are added on the surface according to process requirements. When viewed in light, the bottom of the round pit is transparent and non-transparent, has visible light spots, is thin as paper, and has small holes.

Taste and mouthfeel: the fermented cobra is salty or has special taste, moderate taste, proper saltiness, special fragrance of fermented product, unique fragrance of processed cobra product, mellow aftertaste, no peculiar smell, crisp taste and no tooth sticking.

The section structure is yellow and white, and the density is moderate.

Randomly crushing a single piece into a plurality of small pieces, putting the small pieces in 50mL of warm boiled water at 70 ℃, fully absorbing water after 1-3 minutes, and enabling the small pieces to be smooth, tender and soft in mouth.

The product processed after the stones are preheated to the specified temperature is more natural and fragrant than the product processed by the mould, and has more natural and original wheat fragrance.

The product processed by the method is more crisp, and has moderate density and hardness than the product processed by die pressing.

The color is light yellow and cereal yellow, the color is golden and bright, the cake edges and the salient points are allowed to be brown yellow, the color is basically uniform, no white powder exists, and the phenomenon of over-scorching is avoided. The individual bumps or pits 2 leave impressions that rub against the stones.

The conventional common sense generally considers that the generation of stone cake crumbs in stone cake foods with certain crispness is a normal phenomenon, and the generation amount of the stone cake crumbs cannot be reduced through the structure of the products.

Example 2:

as shown in fig. 1-2, the sandwich stone cake comprises a sandwich filling, wherein the sandwich filling is arranged between two stone cakes and fixedly connects the two stone cakes.

The beneficial effect of this embodiment is: this scheme has above-mentioned stone cake's whole beneficial effect, just does not give unnecessary details once more.

The stone cake provided by the invention has an unexpected effect, and on the premise of ensuring crispness, little stone cake scraps are generated during biting.

The structure of the stone cake of the present invention is described in detail above, and the influence on chipping when the ratio of the center distance to the depth of the pits of different specifications is changed is described by the test data. The stone cake is prepared from flour, eggs, baking powder, baking soda and oil, so that the crispness is met.

The test procedure was as follows:

the performance test is carried out on the stone cakes with different sizes and shapes and the proportion of different center distances to the depth ratio in the embodiment, and the adopted main instruments comprise:

an SPE105 laboratory analytical balance from the company Mcttlcr Tolcdo, switzerland; HY-0230 microcomputer control electronic universal tester of Shanghai Hengyi precise instruments Co., Ltd; TA-XT2i physical Property tester, Inc. of SMS, UK.

The experimental method comprises the following steps: the universal testing machine is used for testing mechanical properties and analyzing the generated quantity of stone cake scraps accurately measured by the balance; the british SMS company TA-XT2i physical property tester measures the crispness of stone cakes.

The first experimental result is as follows:

the diameter of the cake in tables 1-3 refers to the diameter of the stone cake in mm; the center distance refers to the center distance between two adjacent pits on the same surface, and the unit is mm; the ratio is the ratio of the center distance of two adjacent pits to the depth of the pits; in the case where the diameter of the stone cake is determined, and the ratio of the center distance to the depth of the pits is also determined, the number of pits on the upper and lower cake surfaces of the stone cake can be determined.

Table 1:

table 2:

table 3:

when the center distance between 2 pits on the stone cake and the pit depth are larger, namely the center distance is larger, the pit depth is shallower, and the fragile part 4 in fig. 1 cannot be formed on the stone cake.

The data in the above table show that:

in Table 1, when the ratio of the center distance to the depth of 2 adjacent pits on the same surface of a stone cake with a diameter of 70mm is 7, the fragile part is not formed, and the chipping rates are respectively

Wherein, the scrap yield is the weight ratio of the produced stone cake scrap to the stone cake body.

In Table 2, when the ratio of the center distance to the depth of 2 pits adjacent to each other on the same surface of a stone cake having a diameter of 80mm is 7, the fragile portion is not formed, and the chipping rates are respectively

In Table 3, when the ratio of the center distance to the depth of 2 adjacent pits on the same surface of a stone cake having a diameter of 90mm is 7, the fragile portion is not formed, and the chipping rates are respectively

In the experimental process, the ratio of the center distance of 2 adjacent pits on the same surface of the 30/40/50/60/100/110/120mm stone cake to the depth of the pits is also proved to be 7, no fragile part is formed, and the scrap yield is higher than that of the stone cake with the thickness of 30/40/50/60/100/110/120mm

In the above table, some data are shown, 30/40/50/60/100The chip production rate of/110/120 mm has small fluctuation.

In table 1, when the center distances of stone cakes with the diameters of 70mm are 8/10/12/14mm respectively, the ratios of the center distances and the pit depths of 2 adjacent pits on the same surface are (1.14, 1)/(1.11, 1)/(1.09, 1)/(1.17, 1.08, 1) respectively, the fragile part is formed and visible to the naked eye, but the fragile part is cracked before the inside of the pit, so that a large amount of fragments are generated, and the fragment yield is extremely high, which is correspondingly achieved

In table 2, when the center distances of the stone cakes with the diameters of 80mm are 8/10/12/14mm, the ratios of the center distances to the pit depths of the adjacent 2 pits on the same surface are (1.14, 1)/(1.11, 1)/(1.09, 1)/(1.17, 1.08, 1), respectively, the fragile part is formed and visible to the naked eye, but the fragile part is cracked before the inside of the pit, so that a large amount of fragments are generated, and the fragment yield is extremely high, respectively, and correspondingly reaches the aim of achieving extremely high fragment yield

In table 3, when the center distances of the stone cakes with the diameters of 90mm are 8/10/12/14mm, the ratios of the center distances to the pit depths of the adjacent 2 pits on the same surface are (1.14, 1)/(1.11, 1)/(1.09, 1)/(1.17, 1.08, 1), respectively, the fragile part is formed and visible to the naked eye, but the fragile part is broken before the inside of the pit, so that a large amount of fragments are generated, and the fragment yield is extremely high, respectively, and correspondingly reaches the aim of achieving extremely high fragment yield

In the course of the experiments carried out,it is also proved that when the center distances of the 30/40/50/60/100/110/120mm stone cakes are 8/10/12/14mm respectively, the ratios of the center distances to the pit depths of the 2 adjacent pits on the same surface are (1.14, 1)/(1.11, 1)/(1.09, 1)/(1.17, 1.08, 1) respectively, the fragile parts are formed and are visible to the naked eye, but the interiors of the pits are cracked before the fragile parts, a large amount of fragments are generated, and the fragment yield is extremely high, so that the fragment yield is extremely high

The above.

When the ratio of the center distance to the depth of 2 adjacent pits on the same surface of a stone cake with the diameter of 30/40/50/60/70/80mm and 90/100/110/120mm is 1.2-6:1, a fragile part is formed and can be seen by naked eyes, and the chip production rate is lower than that of a stone cake with the diameter of 90/100/110/120mm

In the experiment of the stone cake with the thickness of 30-120mm, the chip yield rate fluctuates up and down along with the increase of the diameter of the stone cake, and the trough extreme value with lower chip yield rate only appears at the position of 80 mm.

Specifically, as shown in FIGS. 6-9, the horizontal axis of the coordinate axis is the ratio and the vertical axis is the crumb yield

Units. Compared with stone cakes of 70mm, 80mm and 90mm, when the center distance is 10mm, the chip yield under different ratios is generally lower than 70mm and 90mm when the diameter is 80 mm.

Specifically, in the stone cakes with the diameters of 70mm, 80mm and 90mm in tables 1-3, with different center distances, along with the change trend of the chip production rate along with the ratio, as shown in fig. 7-9, the curves have troughs near the ratio of 3, that is, the chip production rate is at the valley value when the ratio of the center distance to the pit depth is 3, and the chip production rate of the stone cake with the center distance of 10mm is lower than that of the stone cakes with the center distances of 8, 12 and 14mm, so that the chip production rate is the lowest when the ratio of the center distance of 10mm to the pit depth is about 3.

In tables 1-3, stone cakes of 70, 80 and 90mm diameter were used, and when the ratio fluctuated between 1.2 and 6, the crumb yield was in the range

To fluctuate. The invention also tests 100/110/120mm stone cakes, and when the ratio fluctuates between 1.2 and 6, the crumb yield is between

To fluctuate.

The experimental data show that when the diameter is between 90mm and 120mm, the change amplitude of the crumb yield fluctuates up and down, as shown in the following table 4:

table 4:

these data show that even at a given ratio, different stone cake diameters have an effect on the crumb yield, resulting in a fluctuating crumb yield. For example: 90/100/110/120mm, the scrap yield is respectively

The chip yield rate and the diameter of the stone cake are not in linear correlation but show irregular fluctuation, and obviously, the chip yield rate is greater than that of the stone cake with the diameter of 80mm under the same center distance and ratio

Therefore, the chip yield of the stone cake is optimal when the diameter of the stone cake is 80 mm.

From table 4, it is clear that when the diameter of the stone cake is 130/140mm, the bending moment of each fragile part reaches the breaking value almost at the same time when the stone cake receives concentrated stress due to the excessively large diameter of the stone cake, and the stone cake is broken many times during the experiment.

In conclusion, when the diameter of the stone cake is 80mm, the center distance between two adjacent pits on the same surface is 10mm, and the ratio of the center distance to the depth of the pits is 2.8-3.2, the chip yield is optimal. Therefore, the most preferred embodiment of the stone cake is that the diameter of the stone cake body is 80 + -1 mm (tolerance allowed in actual production), the appearance thickness (vertical distance between the highest point of the upper cake surface and the lowest point of the lower cake surface) is 8.0 + -0.5 mm, the section thickness is not more than 2 + -0.5 mm, the depth of the pits is 3 + -0.5 mm, the number of the pits on the upper cake surface is 24, the number of the pits on the lower cake surface is 24, the number of the pits on the peripheral side of the stone cake body is 8, and the moisture content is 2.0%.

In conclusion, the above embodiment explains the influence of different ratios on the chip yield of the stone cake in detail through data, and tests show that the effect is better when the ratio is 1.2-6:1, and the optimal effect is achieved when the ratio is 2.8-3.2; and the diameter of the stone cake also has influence on the scrap yield, and the optimal ratio is reached when the diameter is 80mm and the ratio is 2.8-3.2.

In the description herein, reference to the terms "embodiment one," "embodiment two," "example," "specific example," or "some examples," etc., means that a particular method, apparatus, or feature described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, methods, apparatuses, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.

The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.

Claims

1. The stone cake is characterized by comprising a stone cake body, wherein a plurality of wavy pits and bulges pressed by hot stones are distributed on the upper cake surface and the lower cake surface of the stone cake body; the edge positions are concave and convex pressed by hot stones;

the stone cake body is flaky;

the stone cake body is round, square, oval or petal-shaped; when the shape of the stone cake body is circular, the diameter of the stone cake body is 30-120 mm; when the shape of the stone cake body is square, the long edge of the stone cake body is 30-120 mm; when the shape of the stone cake body is oval, the long axis of the stone cake body is 30-120 mm; the vertical distance between the highest point of the upper cake surface of the stone cake body and the lowest point of the lower cake surface of the stone cake body is 4.0mm-9 mm; the thickness of the cross section of the stone cake body is 0.1-4 mm.

2. The stone cake as claimed in claim 1, wherein the stone cake body is circular in shape and has a diameter of 75mm to 80 mm; the vertical distance between the highest point of the upper cake surface and the lowest point of the lower cake surface is 7.0mm-8.5 mm.

3. The stone cake as claimed in claim 1, wherein the weight of said stone cake body is 6.5g-8.0 g.

4. The stone cake as claimed in claim 1, wherein said pits are round pits or irregular round pits; the depressions are irregular round pits; the bulges are circular bulges or irregular circular bulges.

5. The stone cake as claimed in claim 1, wherein the number of pits on said upper cake surface is 22-27; the number of the pits on the lower cake surface is 22-27; the number of the depressions on the peripheral side of the stone cake body is 6-10; the depth of the pits is 2mm-6 mm.

6. The stone cake as claimed in claim 1, wherein the moisture content of the stone cake body is 1.2% -3.0%.

7. The stone cake as claimed in any one of claims 1 to 6, wherein said stone cake body is yellowish or golden yellow and has a yellow-white interphase.

8. The stone cake as claimed in claim 1, wherein the ratio of the center distance of two adjacent pits on the same surface to the depth of the pits is 2.8-3.2:1, and the vertical distance between the highest point of the upper cake surface and the lowest point of the lower cake surface is 7.5-8.5 mm.

9. Sandwich stone patty, comprising a core filling and a stone patty according to any one of claims 1 to 8, said core filling being arranged between and fixedly connecting two of said stone patties.