CN110612993B - Macarons dessert manufacturing system and method - Google Patents
Macarons dessert manufacturing system and method Download PDFInfo
- Publication number
- CN110612993B CN110612993B CN201810630003.1A CN201810630003A CN110612993B CN 110612993 B CN110612993 B CN 110612993B CN 201810630003 A CN201810630003 A CN 201810630003A CN 110612993 B CN110612993 B CN 110612993B
- Authority
- CN
- China
- Prior art keywords
- macarons
- intelligent terminal
- baking
- drying
- batter
- 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.)
- Active
Links
Images
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21B—BAKERS' OVENS; MACHINES OR EQUIPMENT FOR BAKING
- A21B5/00—Baking apparatus for special goods; Other baking apparatus
- A21B5/02—Apparatus for baking hollow articles, waffles, pastry, biscuits, or the like
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C1/00—Mixing or kneading machines for the preparation of dough
-
- H—ELECTRICITY
- H04—ELECTRIC COMMUNICATION TECHNIQUE
- H04L—TRANSMISSION OF DIGITAL INFORMATION, e.g. TELEGRAPHIC COMMUNICATION
- H04L67/00—Network arrangements or protocols for supporting network services or applications
- H04L67/01—Protocols
- H04L67/02—Protocols based on web technology, e.g. hypertext transfer protocol [HTTP]
- H04L67/025—Protocols based on web technology, e.g. hypertext transfer protocol [HTTP] for remote control or remote monitoring of applications
Abstract
The invention provides a macarons dessert manufacturing system and a method, wherein the system comprises the following steps: the system comprises an intelligent terminal, a cloud server and a cooking appliance; the intelligent terminal is used for providing a maka dragon making recipe and corresponding operation guide for the reference of a user; the preparation of batching is accomplished according to the recipe on the intelligent terminal to the user, and guide according to the operation on the intelligent terminal and carry out the beating of albumen and sugar, the albumen after beating the hair mixes the batter with almond powder, and with the batter crowd after putting into cooking utensil on baking the pad, send the completion instruction to the intelligent terminal, the intelligent terminal sends the start instruction to the high in the clouds server after receiving the completion instruction that the user sent, so that the high in the clouds server control cooking utensil air-dries the operation in proper order and cures the operation, in order to accomplish maka long's preparation. The macarons dessert manufacturing system and the macarons dessert manufacturing method can obtain a good macarons manufacturing effect and are not affected by the external environment.
Description
Technical Field
The invention relates to the technical field of dessert manufacturing, in particular to a macarons dessert manufacturing system and a macarons dessert manufacturing method.
Background
Macarons are French small round cakes made of protein, almond powder and white granulated sugar, and are rich in taste, crisp outside, soft inside, small and exquisite in appearance and colorful. Macarons are well-defined in layering, crisp outside and soft inside. Bite, a very thin, crispy shell is first tasted, followed by a soft, dense inner layer. Different from the texture of cream, the toughness of the almond cake props up the stuffing and also increases the chewing strength of the soft and greasy stuffing. A perfect macarons has smooth surface and no pit scars, and has light luster under the irradiation of lamplight, and a circle of beautiful lace skirt edge can also appear on the lower edge of a cake body. Due to the addition of different decorative materials, such as matcha powder and fruit powder, the macarons have colorful colors.
When a user makes the macarons dessert, the user does not know how to operate and how to ferment due to inexperience, and particularly, the macarons batter needs to be kept stand to be baked after being mixed, so that the baking time is long, and the macarons dessert is difficult to make in humid weather in the south and is greatly influenced by the weather.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a macarons dessert manufacturing system and method, and the macarons dessert manufacturing system and method provided by the invention can obtain a good macarons manufacturing effect and are not influenced by the external environment.
In order to achieve the purpose, the invention provides the following technical scheme:
in a first aspect, the present invention provides a macarons confectionary manufacturing system comprising: the system comprises an intelligent terminal, a cloud server and a cooking appliance;
the intelligent terminal is used for providing a maka dragon making recipe and corresponding operation instructions for reference of a user;
the user according to recipe completion batching preparation on the intelligent terminal, and according to operation guide on the intelligent terminal carries out the egg white and the sugar beat send, the egg white after beating send mixes the batter with the almond powder to and with the batter crowd after putting into cooking utensil on baking the pad, to the intelligent terminal sends and accomplishes the instruction, the intelligent terminal is after receiving the completion instruction that the user sent the high in the clouds server sends the start instruction, so that the high in the clouds server control cooking utensil carries out air-dries the operation in proper order and cures the operation, in order to accomplish maka long's preparation.
Further, the air-drying operation comprises: air-drying the paste extruded on the baking pad for a first time at a first temperature to obtain a macarons cake with a surface which is not sticky to touch and a hard shell;
the baking operation includes: and baking the macarons cake at a second temperature for a second time to obtain the baked macarons.
Further, the value range of the first temperature condition in the air drying operation is 25-70 ℃, and the value range of the first time is 10-60 min.
Further, the value range of the second temperature condition in the baking operation is 150-200 ℃, and the value range of the second time is 8-20 min.
Further, before mixing the beaten egg white and the almond powder into a batter, putting the almond powder into a cooking appliance, and sending a drying instruction to the intelligent terminal, wherein the intelligent terminal sends a drying start instruction to the cloud server after receiving the drying instruction sent by a user, so that the cloud server controls the cooking appliance to perform drying operation;
wherein the drying operation comprises: drying the almond powder at a third temperature for a third time to obtain a dried almond powder.
Further, the value range of the third temperature condition in the drying operation is 70-150 ℃, and the value range of the third time is 3-15 min.
Further, the system further comprises: the electronic scale is communicated with the intelligent terminal in a wireless communication mode;
the electronic scale is used for weighing the maka dragon manufacturing materials and sending weighing information to the intelligent terminal;
the intelligent terminal is used for calculating the addition amount of other manufacturing materials according to the weighing information of part of weighed manufacturing materials and preset material proportion information, and displaying the addition amount of other manufacturing materials for a user to refer to when adding other manufacturing materials.
Furthermore, the electronic scale and the intelligent terminal are communicated in one or more wireless communication modes of Bluetooth, ZigBee and ultra wideband UWB.
Further, the intelligent terminal and the cloud server and the cooking utensil are communicated in one or more wireless communication modes of 3G, 4G and WIFI.
In a second aspect, the present invention also provides a method of making a macarons based on the macarons dessert making system of the first aspect above, the method comprising:
s1, opening the intelligent terminal, and preparing ingredients according to the maka dragon making recipe displayed on the intelligent terminal and the corresponding operation guide;
s2, beating egg white and sugar according to operation instructions on the intelligent terminal, mixing the beaten egg white and almond powder into batter, extruding the batter on a baking pad, putting the baking pad into a cooking utensil, and sending a finishing instruction to the intelligent terminal;
s3, the intelligent terminal sends a starting instruction to the cloud server after receiving a finishing instruction sent by a user, so that the cloud server controls the cooking appliance to carry out air drying operation and baking operation in sequence, and the makalong is manufactured.
Further, the air-drying operation comprises: air-drying the batter extruded on the baking pad at a first temperature for a first time to obtain a macarons cake with a surface that is not sticky to the touch and forms a hard shell; the baking operation includes: and baking the macarons cake at a second temperature for a second time to obtain the baked macarons.
Further, the method further comprises:
after obtaining the baked macarons, jam or cream was sandwiched between the two macarons.
According to the technical scheme, the makalong dessert manufacturing system and the makalong dessert manufacturing method can enable a user to skillfully and accurately complete the makalong dessert manufacturing through automatic parameter and process control of the intelligent terminal and the cloud server and guidance of the intelligent terminal to the user. In addition, the macarons dessert manufacturing system provided by the invention can well solve the air drying problem of the prepared macarons batter, can ensure that a macarons cake with a surface which is not sticky to touch and a hard shell is formed no matter under any environmental conditions, and can be baked to obtain the baked macarons. Therefore, the macarons dessert manufacturing system provided by the invention is simple and easy to use, so that the manufacturing of macarons dessert can be successfully completed only by the user following guidance operation, the external environment is not selected, a good macarons dessert manufacturing effect can be obtained under any environmental conditions, and the application range is wide.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to these drawings without creative efforts.
Fig. 1 is a schematic structural diagram of a macarons dessert manufacturing system according to an embodiment of the present invention;
FIG. 2 is a schematic diagram of the communication of the macarons confectionary manufacturing system of FIG. 1;
fig. 3 is a schematic structural diagram of a macarons dessert manufacturing system according to an embodiment of the present invention;
FIG. 4 is a schematic diagram of the communication of the macarons confectionary manufacturing system of FIG. 3;
fig. 5 is a flow chart of a method for making a macarons dessert according to another embodiment of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are some, but not all, embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
As described in the background section, the macarons batter needs to be left in the open air for a period of time after conditioning to form a crust on the surface of the batter. The reasons why this step is critical are: the macarons skirt is because the surface has a crust that is forced to stand clear by the batter and must be extruded from below. When the treatment is actually carried out, the batter is generally placed at a ventilated position to be dried, the treatment mode needs a long time, and if the batter is in humid weather in the south, the batter is difficult to manufacture and is greatly influenced by the weather. In addition, when a user manufactures the macarons dessert, the user does not know how to operate due to inexperience, so that the manufacturing difficulty of the macarons dessert is increased.
In view of the above problems, an embodiment of the present invention provides a macarons dessert manufacturing system, referring to fig. 1, the system including: the intelligent terminal 200, the cloud server 300 and the cooking appliance 400; in this embodiment, the intelligent terminal may be an intelligent device such as a mobile phone, a computer, an IPAD, and a wearable device.
The intelligent terminal 200 is used for providing a maka dragon making recipe and corresponding operation instructions for the reference of a user;
completing ingredient preparation according to a recipe on the intelligent terminal 200 by a user, performing beating of egg white and sugar, mixing the beated egg white and almond powder into a batter according to operation guidance on the intelligent terminal 200, extruding the batter on a baking pad, putting the baking pad into a cooking utensil 400, and sending a completion instruction to the intelligent terminal 200, wherein the intelligent terminal 200 sends a start instruction to the cloud server 300 after receiving the completion instruction sent by the user, so that the cloud server 300 controls the cooking utensil 400 to perform air drying operation and baking operation in sequence to complete the making of the macarons;
preferably, the air-drying operation comprises: air-drying the paste extruded on the baking pad for a first time at a first temperature to obtain a macarons cake with a surface which is not sticky to touch and a hard shell; the baking operation includes: and baking the macarons cake at a second temperature for a second time to obtain the baked macarons.
It can be understood that, in this embodiment, by cloud server 300 control cooking utensil 400 automatic air-dry operation for the batter of crowding on baking the pad becomes the not sticky hand of surface touch, and forms the macarons cake of the hard shell of one deck, and this has solved the air-dry problem of the macarons batter of making well, and this embodiment can ensure to obtain the not sticky hand of surface touch no matter under any environmental condition, and formed the macarons cake of the hard shell of one deck, and then toast the air-dried macarons cake, can obtain ideal shirt rim.
In this embodiment, when the user beats the egg white to a coarse bubble state with the whisk according to the operation guidance on the smart terminal 200, the user adds the fine granulated sugar, continues whisking until the egg white reaches dry foaming, lifts the whisk, the egg white can pull out an upright sharp corner, then pours the almond powder (and powdered sugar) into the whisked egg white, turns over and mixes the powder and the egg white from the bottom upwards with the rubber scraper, turns over and mixes the mixed batter continuously until the scraper is lifted, the batter falls down in a band shape, then loads the batter into the decorating bag, extrudes a circular batter with a preset diameter size on the baking pad with a small-size circular hole decorating nozzle, and puts the extruded batter into a cooking appliance.
It should be noted that the baking operation includes two stages, the first stage is a stage for enabling the macarons to appear with skirts, and the second stage is a stage for continuously baking the macarons with the skirts. In the early stages of baking macarons, relatively high temperatures are required because during baking, the surface temperature rises earliest, and is further heated for setting, the internal temperature rises slowly, and when the internal temperature rises, the surface is already set when the batter begins to expand. The batter will therefore only expand towards the base, thus forming a marked "skirt" at the base.
In addition, when makalong was made, the silica gel pad was generally chooseed for use to the pad of baking, this is because the silica gel pad heat conduction is slow, can prevent that the bottom from premature design, the skirt border appears easily.
As can be seen from the above description, the maka dragon dessert manufacturing system provided by this embodiment enables the user to skillfully and accurately complete the maka dragon dessert manufacturing through the automatic parameters and process control of the intelligent terminal and the cloud server and the guidance of the intelligent terminal to the user. In addition, the makalong dessert manufacturing system provided by the embodiment well solves the air-drying problem of the prepared makalong batter, and the embodiment can ensure that no sticky hand can be obtained under any environmental conditions, and a hard shell macaron cake is formed, so that the air-dried makalong cake is baked, and the baked makalong can be obtained. Therefore, the makalong dessert manufacturing system provided by the embodiment is simple and easy to use, can successfully complete the makalong dessert manufacturing as long as a user follows to guide the operation, is not particularly sensitive to the external environment, can obtain a good makalong dessert manufacturing effect under any environmental conditions, and is wide in application range.
In a preferred embodiment of this embodiment, referring to fig. 2, the smart terminal 200 and the cloud server 300, and the cloud server 300 and the cooking appliance 400 are respectively communicated through one or more wireless communication methods of 3G, 4G and WIFI.
In a preferred embodiment of this embodiment, the first temperature condition in the air drying operation ranges from 25 to 70 ℃, and the first time ranges from 10 to 60 min.
It will be appreciated that when air drying the prepared macarons batter, the temperature should not be too high or too low, and if the temperature is too high, the interior of the batter will also be air dried, which is not an intended result. If the temperature is too low, a hard shell cannot be formed on the surface of the batter, and a desired skirt cannot be formed during baking. Similarly, there are similar requirements for air drying time. When the air drying temperature is 25-70 ℃, and the air drying time is 10-60 min, a relatively ideal air drying effect can be obtained.
In a preferred embodiment of this embodiment, the second temperature condition in the baking operation ranges from 150 to 200 ℃, and the second time ranges from 8 to 20 min.
It can be understood that because macarons are a sweet product which is burnt outside and tender inside, the macarons are prone to becoming hard and hard if the baking time is too long or the temperature is too high, and the making is failed. Therefore, the baking temperature should be controlled to be 150-200 ℃, and the baking time should be controlled to be 8-20 min.
In a preferred embodiment of this embodiment, the baking operation comprises two stages, the first stage is a stage in which the macarons are made to appear as skirts, and the second stage is a stage in which the macarons with the skirts appear to be continuously baked. Wherein the baking temperature (e.g. 180-200 ℃) in the first stage is higher than the baking temperature (e.g. 150-160 ℃) in the second stage. It can be understood that when the macarons pancake with the air-dried surface is baked, the macarons can generate a skirt due to the hard shell on the surface, and then the macarons are cooled and continuously baked to obtain the baked macarons dessert.
In a preferred implementation manner of this embodiment, before mixing beaten egg white and almond powder into a batter, the almond powder is put into a cooking appliance, and a drying instruction is sent to the intelligent terminal, and the intelligent terminal sends a drying start instruction to the cloud server after receiving the drying instruction sent by a user, so that the cloud server controls the cooking appliance to perform a drying operation;
it can be understood that the almond powder is dried before being mixed with the beaten egg white into the batter, so that the almond powder can emit special almond fragrance, and the taste of the subsequent macarons finished product can be improved by drying the almond powder.
Wherein the drying operation comprises: drying the almond powder at a third temperature for a third time to obtain a dried almond powder.
In a preferred embodiment of this embodiment, a value range of the third temperature condition in the drying operation is 70 to 150 ℃, and a value range of the third time is 3 to 15 min.
It will be appreciated that the temperature should not be too high or too low when drying the almond powder, and that if the temperature is too high, the almond powder will be burnt, which is not an intended result. If the temperature is too low, the drying effect cannot be achieved, and the fragrance of the almonds cannot be excited. Similarly, similar requirements also exist for drying time. When the drying temperature is 70-150 ℃, and the drying time is 3-15 min, a relatively ideal drying effect can be obtained.
In addition, in order to further improve the taste, the dried almond powder can be ground, the ground almond powder is sieved, and the sieved almond powder is fine and fluffy, so that the finally prepared macarons have better taste. In addition, the almond powder is dried and then ground, so that the grinding efficiency and the grinding effect can be improved. It should be noted that, when the dried almond powder is ground, the almond powder and the powdered sugar are mixed and ground again, so that the almond powder is prevented from becoming a paste (the almond has high oil content and becomes paste after being ground), and a fine mixture of the almond powder and the powdered sugar is obtained. Only if the powder particles are fine enough, the appearance of the macarons will show fine luster.
In a preferred implementation of this embodiment, referring to fig. 3, the system further comprises: the electronic scale 100 is communicated with the intelligent terminal 200 in a wireless communication mode; preferably, referring to fig. 4, electronic scale 100 and smart terminal 200 may communicate with each other through one or more wireless communication methods of bluetooth, ZigBee, and UWB.
The electronic scale 100 is used for weighing a maka dragon manufacturing material and sending weighing information to the intelligent terminal 200; the intelligent terminal 200 is used for calculating the addition amount of other manufacturing materials according to the weighing information of part of weighed manufacturing materials and preset material proportion information, and displaying the addition amount of other manufacturing materials for a user to refer to when adding other manufacturing materials.
For example, the electronic scale 100 is used to weigh manufacturing materials such as almond powder, powdered sugar, fine granulated sugar, egg white, fruit powder, and the like. In addition, in actual operation, if the weight ratio of the almond powder to the egg white is required, the intelligent terminal can calculate the addition amount of the almond powder according to the weight of the weighed egg white, and display the addition amount of the almond powder for a user to refer when the almond powder is added.
A specific implementation process for manufacturing macarons by using the macarons manufacturing system provided by the embodiment is given below.
The formulation is assumed to be: sugar powder A: 250 g, almond powder: 125 g, protein: 115 g, sugar powder B: 125 g.
The process for manufacturing the macarons by adopting the macarons manufacturing system provided by the embodiment is as follows:
s1, opening the electronic scale;
s2, opening the connection between the mobile phone APP and the electronic scale;
s3, operating the mobile phone, and selecting the macarons to be manufactured;
s4, weighing powdered sugar A, almond powder, protein and powdered sugar B according to recipe;
s5, putting the almond powder into a cooking baking machine through a baking tray;
s6, operating the mobile phone APP 'to dry', and starting the drying function of the baking machine;
s7, taking out the baked almond powder, and mixing with the sugar powder A uniformly;
s8, egg white and powdered sugar B are beaten to form protein cream according to the operation guide on the mobile phone;
s9, uniformly stirring the almond powder, the sugar powder mixture and the protein cream which are dried as required to form macarons paste;
s10, uniformly extruding the macarons batter on a baking tray, and putting the baking tray into a baking machine after the macarons batter is extruded;
s11, operating the mobile phone to start the steps of air drying and baking;
s12, the baking machine starts to work, air-drying is carried out firstly, and then baking is carried out;
and S13, taking out the roasted macarons from the roasting machine after the procedure is finished.
It should be noted that, on the premise that logics or structures of a plurality of preferred embodiments provided in this embodiment do not conflict with each other, the preferred embodiments may be freely combined, and the present invention is not limited to this.
Another embodiment of the present invention provides a macarons manufacturing method based on the macarons dessert manufacturing system as described in the above embodiment, referring to fig. 5, the method comprising the steps of:
step 101: and opening the intelligent terminal, and preparing ingredients according to the maka dragon making recipe and the corresponding operation guide displayed on the intelligent terminal.
Step 102: beating egg white and sugar according to operation guidance on the intelligent terminal, mixing the beaten egg white and almond powder into batter, extruding the batter on a baking pad, putting the baking pad into a cooking utensil, and sending a completion instruction to the intelligent terminal.
In the step, according to operation guidance on the intelligent terminal, when egg white is beaten to a coarse bubble state by an egg beater, fine granulated sugar is added, then beating is continued until the egg white reaches dry foaming, the egg beater is lifted, the egg white can pull out an upright sharp corner, then almond powder (and powdered sugar) is poured into the beaten egg white, a rubber scraper is used for turning and stirring the almond powder and the egg white from the bottom upwards, the powder and the egg white are completely and uniformly mixed, the mixed batter is continuously turned and stirred until the scraper is lifted, the batter floats downwards in a belt shape, then the batter is filled into a decorating bag, a small round hole flower nozzle is used for extruding a round batter with a preset diameter on a baking pad, and the extruded batter is placed into a cooking appliance.
Step 103: the intelligent terminal sends a starting instruction to the cloud server after receiving a completion instruction sent by a user, so that the cloud server controls the cooking appliance to perform air drying operation and baking operation in sequence to complete the maka dragon.
Preferably, the air-drying operation comprises: air-drying the batter extruded on the baking pad at a first temperature for a first time to obtain a macarons cake with a surface that is not sticky to the touch and forms a hard shell; the baking operation includes: and baking the macarons cake at a second temperature for a second time to obtain the baked macarons.
According to the air drying operation, the macarons flour cakes with the surfaces being not sticky to touch and the hard shells can be formed no matter under any environmental conditions, and then the air-dried macarons flour cakes are baked, so that the baked macarons can be obtained.
In a preferred implementation manner of this embodiment, the method further includes:
after obtaining the baked macarons, jam or cream was sandwiched between the two macarons.
As described in the above embodiment, before mixing the beaten egg white and the almond powder into a batter, preferably, the almond powder may be put into a cooking appliance and a drying instruction is sent to the intelligent terminal, and the intelligent terminal sends a drying start instruction to the cloud server after receiving the drying instruction sent by the user, so that the cloud server controls the cooking appliance to perform a drying operation; it can be understood that the almond powder is dried before being mixed with the beaten egg white into the batter, so that the almond powder can emit special almond fragrance, and the taste of the subsequent macarons finished product can be improved by drying the almond powder.
In addition, in order to further improve the taste, the dried almond powder can be ground, the ground almond powder is sieved, and the sieved almond powder is fine and fluffy, so that the finally prepared macarons have better taste. In addition, the almond powder is dried and then ground, so that the grinding efficiency and the grinding effect can be improved.
It should be noted that, when the dried almond powder is ground, the almond powder and the powdered sugar are mixed and ground again, so that the almond powder is prevented from becoming a paste (the almond has high oil content and becomes paste after being ground), and a fine mixture of the almond powder and the powdered sugar is obtained. Only if the powder particles are fine enough, the appearance of the macarons will show fine luster.
Since the method for making a macarons dessert provided by the embodiment is realized by using the system for making a macarons dessert described in the embodiment, the working principle, the working parameter control and the beneficial effects of the method are similar to those of the embodiment, and therefore, detailed description is omitted here.
In the description of the present invention, it should be noted that the terms "upper", "lower", and the like indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings, which are merely for convenience in describing the present invention and simplifying the description, and do not indicate or imply that the referred device or element must have a specific orientation, be constructed in a specific orientation, and operate, and thus, should not be construed as limiting the present invention. Unless expressly stated or limited otherwise, the terms "mounted," "connected," and "connected" are intended to be inclusive and mean, for example, that they may be fixedly connected, detachably connected, or integrally connected; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.
It is further noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.
The above examples are only for illustrating the technical solutions of the present invention, and not for limiting the same; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (10)
1. A macarons confectionary manufacturing system, the system comprising: the system comprises an intelligent terminal, a cloud server and a cooking appliance;
the intelligent terminal is used for providing a maka dragon making recipe and corresponding operation instructions for reference of a user;
the method comprises the steps that a user finishes ingredient preparation according to a recipe on the intelligent terminal, egg white and sugar are beaten according to operation guidance on the intelligent terminal, beaten egg white and almond powder are mixed into a batter, the batter is squeezed on a baking pad and placed into a cooking utensil, a finishing instruction is sent to the intelligent terminal, and the intelligent terminal sends a starting instruction to the cloud server after receiving the finishing instruction sent by the user, so that the cloud server controls the cooking utensil to carry out air drying operation and baking operation in sequence, and the maka dragon is manufactured;
wherein, the air-drying operation comprises: air-drying the paste extruded on the baking pad for a first time at a first temperature to obtain a macarons cake with a surface which is not sticky to touch and a hard shell;
the baking operation includes: and baking the macarons cake at a second temperature for a second time to obtain the baked macarons.
2. The system of claim 1, wherein the first temperature condition during the air drying operation ranges from 25 ℃ to 70 ℃ and the first time ranges from 10 min to 60 min.
3. The system of claim 1, wherein the second temperature condition during the baking operation is in a range of 150-200 ℃ and the second time is in a range of 8-20 min.
4. The system of claim 1, wherein before mixing the beaten egg white and the almond powder into a batter, the almond powder is put into a cooking appliance, and a drying instruction is sent to the intelligent terminal, and the intelligent terminal sends a drying start instruction to the cloud server after receiving the drying instruction sent by a user, so that the cloud server controls the cooking appliance to perform a drying operation;
wherein the drying operation comprises: drying the almond powder at a third temperature for a third time to obtain a dried almond powder.
5. The system of claim 4, wherein the third temperature condition in the drying operation ranges from 70 ℃ to 150 ℃, and the third time ranges from 3 min to 15 min.
6. The system of claim 1, further comprising: the electronic scale is communicated with the intelligent terminal in a wireless communication mode;
the electronic scale is used for weighing the maka dragon manufacturing materials and sending weighing information to the intelligent terminal;
the intelligent terminal is used for calculating the addition amount of other manufacturing materials according to the weighing information of part of weighed manufacturing materials and preset material proportion information, and displaying the addition amount of other manufacturing materials for a user to refer to when adding other manufacturing materials.
7. The system of claim 6, wherein the electronic scale communicates with the intelligent terminal through one or more wireless communication modes selected from Bluetooth, ZigBee and ultra wideband UWB.
8. The system of claim 1, wherein the smart terminal and the cloud server and the cooking appliance communicate with each other through one or more of 3G, 4G and WIFI.
9. A macarons manufacturing method based on the macarons dessert manufacturing system as claimed in any one of claims 1 to 8, the method comprising:
s1, opening the intelligent terminal, and preparing ingredients according to the maka dragon making recipe displayed on the intelligent terminal and the corresponding operation guide;
s2, beating egg white and sugar according to operation instructions on the intelligent terminal, mixing the beaten egg white and almond powder into batter, extruding the batter on a baking pad, putting the baking pad into a cooking utensil, and sending a finishing instruction to the intelligent terminal;
s3, the intelligent terminal sends a starting instruction to the cloud server after receiving a finishing instruction sent by a user, so that the cloud server controls the cooking appliance to carry out air drying operation and baking operation in sequence to finish the maka dragon manufacturing;
wherein, the air-drying operation comprises: air-drying the batter extruded on the baking pad at a first temperature for a first time to obtain a macarons cake with a surface that is not sticky to the touch and forms a hard shell; the baking operation includes: and baking the macarons cake at a second temperature for a second time to obtain the baked macarons.
10. The method of claim 9, further comprising:
after obtaining the baked macarons, jam or cream was sandwiched between the two macarons.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810630003.1A CN110612993B (en) | 2018-06-19 | 2018-06-19 | Macarons dessert manufacturing system and method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810630003.1A CN110612993B (en) | 2018-06-19 | 2018-06-19 | Macarons dessert manufacturing system and method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN110612993A CN110612993A (en) | 2019-12-27 |
| CN110612993B true CN110612993B (en) | 2022-03-15 |
Family
ID=68920383
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810630003.1A Active CN110612993B (en) | 2018-06-19 | 2018-06-19 | Macarons dessert manufacturing system and method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110612993B (en) |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7220945B1 (en) * | 2006-04-28 | 2007-05-22 | Ching-Hsiang Wang | Oven |
| JP5866148B2 (en) * | 2011-06-08 | 2016-02-17 | 国立大学法人 新潟大学 | Method for producing frozen bread dough and method for producing baked bread using the frozen bread dough |
| CN104542831A (en) * | 2013-10-22 | 2015-04-29 | 林贤文 | Macarons and simple making method thereof |
| EP3005875B1 (en) * | 2014-09-10 | 2022-02-16 | Generale Biscuit | Filling for a bakery product |
| CN104304399A (en) * | 2014-11-19 | 2015-01-28 | 周茂伟 | Method for making macarons |
| US9644847B2 (en) * | 2015-05-05 | 2017-05-09 | June Life, Inc. | Connected food preparation system and method of use |
| CN106212589A (en) * | 2016-09-26 | 2016-12-14 | 北京小米移动软件有限公司 | food baking method and device |
| CN106444448A (en) * | 2016-09-30 | 2017-02-22 | 佛山市顺德区美的电热电器制造有限公司 | Method for controlling cooking step by step, terminal and cooking appliance |
-
2018
- 2018-06-19 CN CN201810630003.1A patent/CN110612993B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN110612993A (en) | 2019-12-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104222241A (en) | Cake type mooncake and preparation method thereof | |
| CN103783101A (en) | Cake premixed flour, preparing method of cake premixed flour, cake and preparing method of cake | |
| CN104304399A (en) | Method for making macarons | |
| US20060251777A1 (en) | Interlocking edible sideliner for cake decoration, method, three-dimensional cake sculpture method and product | |
| KR102342924B1 (en) | Glutinous rice walnut cake manufacturing method | |
| US20100278979A1 (en) | Interlocking edible sideliner for cake decoration, method, three-dimensional cake sculpture method and product | |
| CN110612993B (en) | Macarons dessert manufacturing system and method | |
| CN105613666A (en) | Key preparation method of mochi sandwich matcha whole-wheat cheese bread | |
| CN105613935A (en) | Wafer ice cream cone and preparation method thereof | |
| RU2401569C1 (en) | Method for production of waffles (versions) | |
| KR101601162B1 (en) | Cake with sugar powder topping and a process for the preparation thereof | |
| KR101571698B1 (en) | Method for manufacturing art cookies with puzzle shape | |
| KR102153373B1 (en) | Method of preparing dacquoise and dacquoise prepared using the same | |
| US4053641A (en) | Method of making yeast food products | |
| KR102008013B1 (en) | Coffee Shape Bread, and Method for Manufacturing the Same | |
| KR102061414B1 (en) | Morning bread making method | |
| KR20170139228A (en) | Manufacturing method macaron using rice flour and macaron using rice flour manufactured by the same | |
| CN105660803A (en) | Key making method of tree cake | |
| KR100349327B1 (en) | Baking recipe of bean-jam bun | |
| KR20040083303A (en) | A method for manufacturing a wheat flour composite for crust of crucian shaped bread | |
| JPS58101636A (en) | Production of breads | |
| JP3226476U (en) | Meringue cookies | |
| JP2012125184A (en) | Sponge cake, roll cake, and method for making sponge cake | |
| JP2017023097A (en) | Method for producing container shaped cream puff | |
| JP2002000185A (en) | Method for producing chou-skin like confectionery |
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 | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |