CN111387251A - Bread with slow air drying speed after unpacking and making method thereof - Google Patents
Bread with slow air drying speed after unpacking and making method thereof Download PDFInfo
- Publication number
- CN111387251A CN111387251A CN202010378193.XA CN202010378193A CN111387251A CN 111387251 A CN111387251 A CN 111387251A CN 202010378193 A CN202010378193 A CN 202010378193A CN 111387251 A CN111387251 A CN 111387251A
- Authority
- CN
- China
- Prior art keywords
- bread
- sticker
- edible
- baking
- wall
- 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.)
- Granted
Links
Images
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
The invention relates to the technical field of bread making, in particular to bread with slow air drying speed after unpacking and a making method thereof, wherein the making method comprises the following steps: proportioning raw materials; step two: preparing dough; step three: activating yeast; step four: standing and fermenting; step five: heating and standing; step six: pasting edible paper; step seven: baking in an oven; step eight: winding package, beneficial effect does: according to the invention, the lower die is arranged, so that the shape of the bread is limited, and the cut surface is positioned at the position of the groove as much as possible by arranging the groove, so that the outer diameter of the cut surface is greatly reduced, the area in contact with a control is reduced, and the aim of reducing the air drying speed is fulfilled; through the edible sticker and the sealed sticker that set up the folded form, realize the protection to the recess outer wall through edible sticker, the upset of the sealed sticker of cooperation is realized cutting the face and then is covered to further reduce air-dry speed.
Description
Technical Field
The invention relates to the technical field of bread making, in particular to bread with a slow air drying speed after unpacking and a making method thereof.
Background
Bread is a food made by milling five cereals (generally wheat) and heating, and is a baked food made by using wheat flour as main raw material, using yeast, egg, oil, sugar, salt and the like as auxiliary materials, adding water to prepare dough, and carrying out the processes of cutting, forming, proofing, baking, cooling and the like.
The existing bread needs to be cut and eaten after being opened and packaged, the bread is exposed in the air due to the fact that the bread cannot be eaten at one time, particularly, the cut surface is directly communicated with the air, the baking outer wall of the bread is baked to be golden yellow by edible oil and has good air-drying resistance, however, the cut surface is directly communicated with the honeycomb inner cavity of the bread, the bread is air-dried, the storage time is shortened, and waste is caused.
Therefore, the bread with slow air drying speed after unpacking and the making method thereof are provided to solve the problems of bread forming and cut noodle air drying.
Disclosure of Invention
The invention aims to provide bread with slow air drying speed after unpacking and a manufacturing method thereof, so as to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
a method for making bread with slow air drying speed after unpacking comprises the following steps:
the method comprises the following steps: the raw materials are proportioned as follows: whole wheat flour, high gluten flour, modified starch, butter, unsalted butter, water, salt and the like;
step two: preparing dough, namely adding the raw materials in the ratio in the step one into a dough mixer, slowly stirring the paper-free flour, and then quickly stirring the paper-free flour until the paper-free flour is completely expanded to obtain the formed dough;
step three: yeast activation, namely mixing yeast and water according to a certain proportion, fully stirring uniformly under normal temperature water, and standing for minutes to obtain activated yeast;
step four: standing for fermentation, adding the activated yeast into the formed dough, fully and uniformly kneading, and standing for-hours at normal temperature;
step five: heating and standing, putting the dough after fully mixing and standing into a proofing machine, and fermenting for hours at the temperature of between the temperature and the temperature;
step six: pasting edible paper, brushing butter and edible oil on the inner wall of the upper end of the through groove and the inner wall of the baking inner cavity respectively, and brushing a layer of butter between the upper and lower pasted edible stickers;
step seven: baking in an oven, namely placing the proofed dough in a baking inner cavity, mutually inserting an upper baking cylinder and a lower die, connecting a power supply interface with an external power supply, and baking at the temperature of between the temperature of the upper baking cylinder and the temperature of the lower die through a uniformly distributed heating resistance net;
step eight: and (4) winding and packaging, taking down the circular bread after baking is finished, tearing the right-angle bonding strip of the folded edible sticker, reversely winding the right-angle bonding strip at the upper end of the groove and bonding the right-angle bonding strip into a circular shape, and finally packaging the wound bread into a finished product.
Preferably, the bread with slow air drying speed after opening the package comprises the bread, wherein a through hole is formed in the middle of the bread, and grooves distributed in a circumferential array mode are formed in the outer wall of a circular ring of the bread.
Preferably, the bread making method comprises a baking mould, wherein the baking mould comprises a lower mould and an upper baking cylinder which are vertically inserted, a heat insulation cylinder is vertically welded in the middle of the upper end surface of the lower mould, a circular sealing slot is arranged on the outer side of the heat insulation cylinder, an inner cavity of the heat insulation cylinder is arranged as a baking inner cavity, a middle upright post is vertically welded in the middle of the inner cavity of the baking inner cavity, four limiting bottom films distributed in a circumferential array are fixedly arranged at the lower end of the inner cavity of the baking inner cavity, a through slot is arranged in the middle of the upper end surface of the limiting bottom film, the lower end of the upper baking cylinder is inserted in the sealing slot, a heating resistance net uniformly distributed in a circular array is arranged on the inner wall of the inner cavity at the lower end of the upper baking cylinder, and a limiting top mould is vertically welded at a position corresponding to the inner cavity at the lower end of the upper baking cylinder, the lower terminal surface of spacing top mould sets up to connecting the ring groove with the clearance that runs through between the groove, the lower extreme inner chamber of connecting the ring groove is provided with edible sticker, edible sticker is the sticker of ring cross-section, and the interlude outer wall of edible sticker turns over downwards, and the lower extreme outer wall of edible sticker bonds and has sealed sticker.
Preferably, the outer contour of the through hole is matched with the outer contour of the middle upright post, and the outer contour of the groove is attached to the inner wall of the connecting circular groove.
Preferably, the lower end of the lower die is provided with a bottom plate, the bottom plate is provided with fixed mounting holes distributed in a circumferential array manner, and the heat insulation cylinder and the sealing slot are fixedly welded on the upper end face of the bottom plate.
Preferably, the inner wall of the heat insulation cylinder and the outer wall of the middle upright post are provided with four groups of limiting bulges which are mutually symmetrical inside and outside and distributed in a circumferential array manner, and the limiting bulges are symmetrically distributed on the inner side and the outer side of the limiting base film.
Preferably, the upper end face of the upper roasting barrel is provided with a top plate, a connecting rod is vertically welded in the middle of the upper end face of the top plate, a power supply interface is vertically arranged on the right side of the upper end face of the top plate, the lower end of the power supply interface is electrically connected with a heating resistor net, and the upper end of the power supply interface is externally connected with a power supply.
Preferably, right-angle adhesive strips are arranged at the end parts of the openings of the lower end of the edible paster in the bilateral symmetry mode, a reinforcing rod is fixedly inserted into an inner cavity formed by folding the outer wall of the middle of the edible paster, the reinforcing rod is fixedly adhered to the outer wall of the edible paster, and the right-angle adhesive strips are mutually adhered in the bilateral symmetry mode.
Preferably, the lower extreme outer wall laminating of edible sticker is at the upper end inner wall that runs through the groove, and has filled the one deck butter between edible sticker and the running through groove, sealed sticker is circular sticker, and sealed sticker passes through the butter and bonds at the lower extreme of edible sticker, and the external diameter of sealed sticker is greater than the internal diameter of connecting the ring groove.
Compared with the prior art, the invention has the beneficial effects that:
1. according to the invention, the lower die is arranged, so that the shape of the bread is limited, and the cut surface is positioned at the position of the groove as much as possible by arranging the groove, so that the outer diameter of the cut surface is greatly reduced, the area in contact with a control is reduced, and the aim of reducing the air drying speed is fulfilled;
2. according to the invention, the foldable edible paster and the sealing paster are arranged, the edible paster is used for protecting the outer wall of the groove, and the sealing paster is turned over to cover the cut surface, so that the air drying speed is further reduced.
Drawings
FIG. 1 is a schematic structural view of the present invention;
FIG. 2 is a schematic perspective view of a lower mold according to the present invention;
FIG. 3 is a schematic perspective view of the upper roasting barrel of the present invention;
FIG. 4 is a three-dimensional structural assembly of the present invention;
FIG. 5 is a schematic view of the structure of the edible sticker of the present invention;
FIG. 6 is a schematic view of the bread structure of the present invention;
FIG. 7 is a flow chart of the preparation of the present invention.
In the figure: 1. a lower die; 2. an upper roasting cylinder; 3. a base plate; 4. fixing the mounting hole; 5. a top plate; 6. a connecting rod; 7. a power interface; 8. bread; 9. a groove; 10. a through hole; 11. sealing the slot; 12. a heat insulating cylinder; 13. baking the inner cavity; 14. a limiting bottom film; 15. a middle upright post; 16. a limiting bulge; 17. a through groove; 18. heating the resistive mesh; 19. eating a sticker; 20. a connecting circular groove; 21. limiting a top die; 22. sealing the paster; 23. a reinforcing bar; 24. and (4) a right-angle adhesive strip.
Detailed Description
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 only a part of the embodiments of the present invention, and not all of the embodiments. 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.
Referring to fig. 1 to 7, the present invention provides a technical solution: a method for making bread with slow air drying speed after unpacking comprises the following steps:
the method comprises the following steps: the raw materials are proportioned as follows: 10% of whole wheat flour, 55% of high gluten flour, 2% of modified starch, butter, unsalted butter, water, salt and the like;
step two: preparing dough, namely adding the raw materials in the ratio in the step one into a dough mixer, slowly stirring the paper-free flour, and then quickly stirring the paper-free flour until the paper-free flour is completely expanded to obtain the formed dough;
step three: yeast activation, namely mixing yeast and water according to a certain proportion, fully and uniformly stirring the mixture under normal temperature water, and standing the mixture for 20 minutes to obtain activated yeast;
step four: standing for fermentation, adding the activated yeast into the formed dough, fully and uniformly kneading, and standing for 1-2 hours at normal temperature;
step five: heating and standing, putting the dough after fully mixing and standing into a proofing machine, and fermenting for 10 hours at the temperature of 40-50 ℃;
step six: pasting edible paper, respectively brushing butter and edible oil on the inner wall of the upper end of the through groove 17 and the inner wall of the baking inner cavity 13, and brushing a layer of butter between the upper and lower pasted edible stickers 19;
step seven: baking in an oven, namely placing proofed dough in a baking inner cavity 13, mutually inserting an upper baking cylinder 2 and a lower die 1, connecting a power interface 7 with an external power supply, and baking at 180-200 ℃ through a uniformly distributed heating resistor net 18;
step eight: and (4) winding and packaging, taking down the circular bread 8 after baking is finished, tearing off the right-angle adhesive strip 24 of the folded edible sticker 19, reversely winding the right-angle adhesive strip at the upper end of the groove 9 and adhering the right-angle adhesive strip into a circular shape, and finally packaging the wound bread 8 into a finished product.
A bread with slow air drying speed after unpacking and a preparation method thereof comprise a bread 8 and a baking mould, wherein the baking mould consists of a lower mould 1 and an upper baking cylinder 2 which are mutually spliced up and down.
The middle of the upper end face of the lower die 1 is vertically welded with a heat insulation cylinder 12, the outer side of the heat insulation cylinder 12 is provided with a circular sealing slot 11, the lower end of the upper baking cylinder 2 is inserted into the sealing slot 11, and the sealing insertion between the lower die 1 and the upper baking cylinder 2 is realized by the sealing slot 11.
The lower end of the lower die 1 is provided with a bottom plate 3, the bottom plate 3 is provided with fixed mounting holes 4 distributed in a circumferential array mode, the heat insulation cylinder 12 and the sealing slot 11 are fixedly welded on the upper end face of the bottom plate 3, and the fixed mounting of the lower die 1 is achieved through the fixed mounting holes 4.
The inner cavity of the heat insulation cylinder 12 is a baking inner cavity 13, a middle upright post 15 is vertically welded in the middle of the inner cavity of the baking inner cavity 13, a through hole 10 matched with the outer contour of the middle upright post 15 is formed in the middle of the bread 8, and the through hole 10 is formed in the middle of the bread 8 by utilizing the middle upright post 15.
Four groups of limiting bulges 16 which are symmetrically distributed in a circumferential array inside and outside are arranged on the inner wall of the heat insulation cylinder 12 and the outer wall of the middle upright post 15, the limiting bulges 16 are symmetrically distributed on the inner side and the outer side of the limiting bottom film 14, and the limiting bulges 16 of the arc surfaces which are symmetrically distributed inside and outside are utilized to limit the contour size of the inner side and the outer side of the groove 9.
The fixed four spacing basement membranes 14 that are provided with the circumference array and distribute of inner chamber lower extreme of baking inner chamber 13, be provided with in the middle of the up end of spacing basement membrane 14 and run through groove 17, the vertical welding in the lower extreme inner chamber of last roast section of thick bamboo 2 and the corresponding position of spacing basement membrane 14 has spacing top mould 21, and the lower terminal surface of spacing top mould 21 sets up to connecting ring groove 20 with the clearance that runs through between the groove 17, utilizes spacing top mould 21 and spacing basement membrane 14 to constitute and connects ring groove 20.
The outer wall of the ring of the bread 8 is provided with a groove 9 which has the same inner contour as the connecting ring groove 20, the edible sticker 19 is adhered to the outer wall of the groove 9, and the size of the upper side and the lower side of the groove 9 is limited by the connecting ring groove 20.
The inner wall of the inner cavity of the lower end of the upper baking barrel 2 is provided with a heating resistance net 18 which is uniformly distributed in a circular array mode, the upper end face of the upper baking barrel 2 is provided with a top plate 5, a connecting rod 6 is vertically welded in the middle of the upper end face of the top plate 5, a power supply interface 7 is vertically arranged on the right side of the upper end face of the top plate 5, the lower end of the power supply interface 7 is electrically connected with the heating resistance net 18, and the heating resistance net 18 is used for baking bread by the aid of the external power supply on.
The lower extreme inner chamber of connecting ring groove 20 is provided with edible sticker 19, and edible sticker 19 is the sticker of ring cross-section, and the laminating of the lower extreme outer wall of edible sticker 19 is at the upper end inner wall that runs through groove 17, and is filled with the one deck butter between edible sticker 19 and the groove 17 that runs through, and sealed sticker 22 is circular sticker, and sealed sticker 22 passes through the butter and bonds at the lower extreme of edible sticker 19, utilizes the butter to realize the pasting of edible sticker 19 in the groove 17 that runs through.
The middle section outer wall of the edible sticker 19 is turned over downwards, the opening end part of the lower end bilateral symmetry of the edible sticker 19 is provided with a right-angle bonding strip 24, a reinforcing rod 23 is fixedly inserted in an inner cavity formed by turning over the middle outer wall of the edible sticker 19, the reinforcing rod 23 is fixedly bonded on the outer wall of the edible sticker 19, a pair of right-angle bonding strips 24 of the bilateral symmetry are bonded with each other, the strength of the turning-over position is increased by the aid of the reinforcing rod 23, the edible sticker 19 is prevented from being folded with each other, and the connection of the opening end is achieved by the.
The outer wall of the lower end of the edible sticker 19 is adhered with a sealing sticker 22, the outer diameter of the sealing sticker 22 is larger than the inner diameter of the connecting ring groove 20, and the cut surface is further covered by the overturning of the sealing sticker 22. Thereby further reducing the air drying rate.
The working principle is as follows: and (3) preparing the bread, namely firstly, preparing the raw materials according to the raw material ratio in the first installation step, then putting the prepared raw materials into a dough mixer to be mixed with water, enabling the mixed raw materials to reach a state without dry flour under the slow stirring of a stirring shaft, and controlling the dough mixer to stir quickly until the mixed raw materials are fully expanded, so that the formed dough is obtained.
Mixing yeast and water according to a certain proportion, fully and uniformly stirring under normal temperature water, standing for 20 minutes to obtain activated yeast, adding the activated yeast into the formed dough, fully and uniformly kneading, standing for 1-2 hours at normal temperature, then putting the dough after fully mixing and standing into a proofing machine, and fermenting for 10 hours at the temperature of 40-50 ℃.
After dough is proofed, butter and edible oil are respectively brushed on the inner wall of the upper end of the through groove 17 and the inner wall of the baking inner cavity 13, a layer of butter is brushed between the upper edible paster 19 and the lower edible paster 19, proofed dough is placed in the baking inner cavity 13, the upper baking cylinder 2 and the lower die 1 are mutually spliced by utilizing the sealing slot 11, the power interface 7 is externally connected with a power supply, and the dough is baked at 180-200 ℃ through the uniformly distributed heating resistance net 18.
In the baking process, the middle of the bread 8 is provided with the through hole 10 by using the middle upright post 15, the limiting top die 21 and the limiting bottom film 14 form a connecting ring groove 20, the sizes of the upper side and the lower side of the groove 9 are limited by using the connecting ring groove 20, and the sizes of the inner side and the outer side of the groove 9 are limited by using the limiting bulges 16 of the arc surfaces which are symmetrically distributed inside and outside.
After the baking is finished, the bread is taken out, the right-angle bonding strips 24 mutually bonded at the lower end of the edible sticker 19 are torn off, the bread is reversely wound on the outer wall of the upper end of the groove 9 and bonded into a circular ring shape again by the right-angle bonding strips, and finally the wound bread 8 is packaged into a finished product.
When edible, open the packing, along 19 position cutting bread of recess, reduced the external diameter of the face of cutting greatly, reduced with the area of control contact to reach the purpose that reduces air-dry speed, after the cutting, uneaten part will seal sticker 22 reverse upset and to the face of cutting and then cover, avoid 8 inner chambers of bread and external air contact, thereby further reduce air-dry speed.
The dough mixer and the heating resistance net 18 used in the preparation process are common devices in the bread preparation process, details are not shown, and the edible paster 19 and the sealing paster 22 are both the existing edible packing paper, belonging to the mature technology of bread preparation.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (9)
1. A method for making bread with slow air drying speed after unpacking is characterized in that: the manufacturing method comprises the following steps:
the method comprises the following steps: the raw materials are proportioned as follows: 10% of whole wheat flour, 55% of high gluten flour, 2% of modified starch, butter, unsalted butter, water, salt and the like;
step two: preparing dough, namely adding the raw materials in the ratio in the step one into a dough mixer, slowly stirring the paper-free flour, and then quickly stirring the paper-free flour until the paper-free flour is completely expanded to obtain the formed dough;
step three: yeast activation, namely mixing yeast and water according to a certain proportion, fully and uniformly stirring the mixture under normal temperature water, and standing the mixture for 20 minutes to obtain activated yeast;
step four: standing for fermentation, adding the activated yeast into the formed dough, fully and uniformly kneading, and standing for 1-2 hours at normal temperature;
step five: heating and standing, putting the dough after fully mixing and standing into a proofing machine, and fermenting for 10 hours at the temperature of 40-50 ℃;
step six: edible paper is attached, butter and edible oil are respectively brushed on the inner wall of the upper end of the penetrating groove (17) and the inner wall of the baking inner cavity (13), and a layer of butter is brushed between the upper and lower attached edible stickers (19);
step seven: baking in an oven, namely placing proofed dough in a baking inner cavity (13), mutually inserting an upper baking cylinder (2) and a lower die (1), connecting a power interface (7) with an external power supply, and baking at the temperature of 180-200 ℃ through a uniformly distributed heating resistor net (18);
step eight: and (3) winding and packaging, taking down the circular bread (8) after baking is finished, tearing off the right-angle adhesive strip (24) of the folded edible sticker (19), reversely winding the right-angle adhesive strip at the upper end of the groove (9) and adhering the right-angle adhesive strip into a circular shape, and finally packaging the wound bread (8) into a finished product.
2. Bread with slow air drying speed after unpacking according to claim 1, comprising bread (8), characterised in that: the bread maker is characterized in that a through hole (10) is formed in the middle of the bread (8), and grooves (9) distributed in a circumferential array mode are formed in the outer wall of the ring of the bread (8).
3. The method for making bread with slow air drying speed after unpacking according to claim 1, characterized in that: the equipment of the manufacturing method comprises a baking mould, wherein the baking mould consists of a lower mould (1) and an upper baking cylinder (2) which are mutually spliced from top to bottom, a heat insulation cylinder (12) is vertically welded in the middle of the upper end surface of the lower mould (1), the outer side of the heat insulation cylinder (12) is provided with a circular sealing slot (11), the inner cavity of the heat insulation cylinder (12) is arranged into a baking inner cavity (13), a middle upright post (15) is vertically welded in the middle of the inner cavity of the baking inner cavity (13), four limiting base membranes (14) distributed in a circumferential array are fixedly arranged at the lower end of the inner cavity of the baking inner cavity (13), a through groove (17) is arranged in the middle of the upper end surface of each limiting base membrane (14), the lower end of the upper baking cylinder (2) is spliced in the sealing slot (11), and a heating resistance net (18) uniformly distributed in a circular array is arranged on the inner wall, go up the vertical welding in lower extreme inner chamber and the corresponding position of spacing basement membrane (14) of roast section of thick bamboo (2) and have spacing top mould (21), the lower terminal surface of spacing top mould (21) sets up to connecting ring groove (20) with the clearance that runs through between groove (17), the lower extreme inner chamber of connecting ring groove (20) is provided with edible sticker (19), edible sticker (19) are the sticker of ring cross-section, and the interlude outer wall of edible sticker (19) turns over the book downwards, and the lower extreme outer wall of edible sticker (19) bonds and has sealed sticker (22).
4. The bread with slow air drying speed after unpacking according to claim 2, characterized in that: the outer contour of the through hole (10) is matched with the outer contour of the middle upright post (15), and the outer contour of the groove (9) is attached to the inner wall of the connecting circular groove (20).
5. A method of making bread with slow air drying speed after unpacking according to claim 3, characterized in that: the lower end of the lower die (1) is provided with a bottom plate (3), the bottom plate (3) is provided with fixed mounting holes (4) distributed in a circumferential array mode, and the heat insulation cylinder (12) and the sealing slot (11) are fixedly welded on the upper end face of the bottom plate (3).
6. A method of making bread with slow air drying speed after unpacking according to claim 3, characterized in that: the inner wall of a heat insulation cylinder (12) and the outer wall of a middle upright post (15) are provided with four groups of limiting bulges (16) which are mutually symmetrical inside and outside and distributed in a circumferential array manner, and the limiting bulges (16) are symmetrically distributed on the inner side and the outer side of a limiting bottom film (14).
7. A method of making bread with slow air drying speed after unpacking according to claim 3, characterized in that: the upper end face of the upper roasting barrel (2) is provided with a top plate (5), a connecting rod (6) is vertically welded in the middle of the upper end face of the top plate (5), a power supply interface (7) is vertically arranged on the right side of the upper end face of the top plate (5), the lower end of the power supply interface (7) is electrically connected with a heating resistance net (18), and the upper end of the power supply interface (7) is externally connected with a power supply.
8. A method of making bread with slow air drying speed after unpacking according to claim 3, characterized in that: the right-angle adhesive strips (24) are arranged at the end parts of the openings of the lower end of the edible paster (19) in the bilateral symmetry mode, reinforcing rods (23) are fixedly inserted into inner cavities formed by folding the outer wall of the middle of the edible paster (19), the reinforcing rods (23) are fixedly adhered to the outer wall of the edible paster (19), and the right-angle adhesive strips (24) in the bilateral symmetry mode are mutually adhered.
9. A method of making bread with slow air drying speed after unpacking according to claim 3, characterized in that: the laminating of the lower extreme outer wall of edible sticker (19) is at the upper end inner wall that runs through groove (17), and edible sticker (19) and run through between groove (17) and be filled with the one deck butter, sealed sticker (22) are circular sticker, and sealed sticker (22) are greater than the internal diameter of connecting ring groove (20) at the lower extreme of edible sticker (19) through the butter bonding, the external diameter of sealed sticker (22).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010378193.XA CN111387251B (en) | 2020-05-07 | 2020-05-07 | Bread with slow air drying speed after unpacking and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010378193.XA CN111387251B (en) | 2020-05-07 | 2020-05-07 | Bread with slow air drying speed after unpacking and making method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN111387251A true CN111387251A (en) | 2020-07-10 |
| CN111387251B CN111387251B (en) | 2022-10-25 |
Family
ID=71411827
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010378193.XA Active CN111387251B (en) | 2020-05-07 | 2020-05-07 | Bread with slow air drying speed after unpacking and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111387251B (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20030035857A1 (en) * | 2001-03-22 | 2003-02-20 | Sroka Pongpun Elisa | Process for preparing wheat bread and dough mix for same |
| US20080063761A1 (en) * | 2004-09-02 | 2008-03-13 | Shinichi Saito | Processed Flour Food Containing Added Bilberries and Method of Coloring The Food |
| CN104957215A (en) * | 2015-06-16 | 2015-10-07 | 郑州师范学院 | Bread and processing technology thereof |
| JP2019068787A (en) * | 2017-10-11 | 2019-05-09 | 進一 斉藤 | Food product raw material and decorate food |
-
2020
- 2020-05-07 CN CN202010378193.XA patent/CN111387251B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20030035857A1 (en) * | 2001-03-22 | 2003-02-20 | Sroka Pongpun Elisa | Process for preparing wheat bread and dough mix for same |
| US20080063761A1 (en) * | 2004-09-02 | 2008-03-13 | Shinichi Saito | Processed Flour Food Containing Added Bilberries and Method of Coloring The Food |
| CN104957215A (en) * | 2015-06-16 | 2015-10-07 | 郑州师范学院 | Bread and processing technology thereof |
| JP2019068787A (en) * | 2017-10-11 | 2019-05-09 | 進一 斉藤 | Food product raw material and decorate food |
Also Published As
| Publication number | Publication date |
|---|---|
| CN111387251B (en) | 2022-10-25 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| AU695128B2 (en) | Conical food article and process for making same | |
| JP2007504969A (en) | Food sachet | |
| CN105432726A (en) | Potato baked Nang and making method thereof | |
| CN111387251B (en) | Bread with slow air drying speed after unpacking and making method thereof | |
| CN102131396A (en) | Microwaveable laminated dough products and methods for making same | |
| US20140342051A1 (en) | Filled flatbread food product and methods of preparation | |
| JP2008237170A (en) | Ring type layered bakery product and method for producing the same | |
| CN102919316A (en) | Fruit-sandwich sachima and production method of same | |
| CN103404559B (en) | Method for manufacturing puff pastry | |
| CN111480785A (en) | Method for making three-color nutritional noodles | |
| CN103385276A (en) | Inulin prebiotics bread | |
| CN219479049U (en) | Stuffing layering discharging structure | |
| CN104642429A (en) | Italian pastoral pizza premix powder | |
| CN215775452U (en) | Multilayer food | |
| JP7261598B2 (en) | Pies and method for making them | |
| CN215649135U (en) | Instant wonton | |
| CN207136085U (en) | A kind of EGG YOLK SHORTCAKE | |
| JPH0633838Y2 (en) | Sheet pie dough | |
| JPS5934837A (en) | Production of confectionery bread | |
| JP3054597U (en) | Frozen puff pastry | |
| CN113057199A (en) | Soft coconut cake and preparation method thereof | |
| RU2361404C2 (en) | Pastry and bakery products | |
| JP2001078693A (en) | Food paste changing shape when reconstituted by adding water | |
| CN203120910U (en) | Fried cayenne pepper fermenting bag | |
| CN116268036A (en) | Dendrobium moon cake and production method thereof |
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 |