CN112120058A - Oven-conveying cake and preparation process and production equipment thereof - Google Patents

Abstract

The invention relates to a new oven-sending cake and a preparation process and production equipment thereof, comprising the following steps: forming three parts of cooked flour, vegetable stuffing and glutinous rice cake, wherein the cooked flour contains fragrant rice flour, seasonings, jujube paste, bone meal, sesame powder and soup stock, and kneading the flour by a stirrer; the vegetable stuffing comprises salted vegetable chips, bean curd sticks, diced meat, diced mushrooms, bean curd, main seasonings and auxiliary seasonings, and is cooked by a turning pan, wherein the bean curd is fried, cut on two sides, golden on four sides and provided with air holes, thick soup of the vegetable stuffing enters the air hole space during cooking, and the vegetable stuffing juice is contained in the vegetable stuffing juice, is not excessive, is not dry and wet, is fresh, salty, spicy and delicious when being eaten, and is delicious; cooked noodles and vegetable stuffing are formed by a forming machine which sends oven cakes and sesame seeds to a cooking oven, then a spraying machine sprays sesame seeds on the outer skin of the cooked noodles, the cooked noodles and the vegetable stuffing are fried, baked, cooled, vacuum-packed and sterilized, the quality guarantee period of products is prolonged, the products are convenient to transport, the corresponding production links adopt machine manufacturing, and the productivity is doubled compared with the traditional manual production efficiency.

Description

Oven-conveying cake and preparation process and production equipment thereof

The technical field

The invention relates to a novel oven-sending cake, namely an oven-sending cake and a preparation process and production equipment thereof.

Background

At present, the food delivery Baba on the market is a plurality of counties in the south of Anhui Hefei city, and comprises Fujiang counties, nido lake cities, traditional snacks in places such as cities, turnip lake cities, Ma mountain cities and Xuan cities, folk festival sacrificial offerings, twenty-three days of the lunar calendar every year are food delivery festivals, civilian rice flour or glutinous rice flour is made into cakes in the evening of the day, dried bean curds, meat, vegetables or salted vegetables are used as stuffing, vegetable oil is used for frying out and eating together, and the people can meet the needs of young and coming new year; the food is called as a food sending cake, one side of the food sending cake stuck to a pot is golden yellow in color, crisp but not burnt, crisp, fragrant and delicious, not stuck to a pot surface, smooth and oily, soft but not sticky, juicy in stuffing, delicious in salty taste and delicious in fragrance, the stuffing sent to the cake is variable, and the food is frequently provided with flavor varieties such as salted vegetable dried bean curd meat stuffing, celery bud fried shredded pork stuffing, sweet osmanthus candy stuffing, sesame candy stuffing, spicy stuffing and the like besides radish meat stuffing.

Disclosure of Invention

The invention aims to: (1) the new oven-sending glutinous rice cake and the preparation process and the production equipment thereof are provided, and on the basis of the traditional manual manufacturing method, the new process and the mechanical equipment corresponding to each link are adopted for processing, and the automatic production is adopted, so that the breakthrough of the productivity is greatly realized; (2) the soup stock, the jujube paste, the bone meal, the sesame powder and the seasonings are added into the main material of the oven-sending cake, so that the single taste of the cooked noodles of the traditional oven-sending cake is changed, the noodles are rich in taste level, fragrant, fresh, crisp and glutinous, the formula components can be changed, and the nutrition is balanced and rich; (3) the vegetable stuffing adopts fried bean curd with cut on two sides and golden yellow fried on four sides, and has air holes inside, so that when the vegetable stuffing is cooked with the salted vegetable pieces, the bean curd sticks, the diced mushrooms and the main seasoning and the auxiliary material, the vegetable stuffing soup can enter the air hole space of the bean curd, is proper, less in amount and not dry and wet, and is fresh, salty, spicy and delicious when being eaten; (4) frying and baking are carried out by adopting a frying and shaping and box type baking machine, and baking is driven by a crawler belt in the baking machine, so that the surface of the ball body of the rice cake delivered to the oven is golden and crispy, and the defect that only the bottom surface is golden in the prior art is overcome; (5) firstly frying rice and then grinding the rice into powder, and the traditional manual method comprises the steps of firstly grinding the rice and then frying the rice into cooked flour, so that the fried rice is easy to fly and the rice is easy to be burnt; (6) compared with the traditional oven-fed cake, sesame is added on the surface of the cake, the taste is enhanced by baking, and the cake is baked as a spherical surface and is crisp outside and glutinous inside when being eaten; (7) after the product is finished, the true packaging and sterilization procedures are adopted, so that the shelf life of the product is prolonged, and the product is convenient to transport and sell.

The invention is realized by the following steps: a new oven-feeding Baba and its preparation process and production equipment, comprising: the cooked flour, the vegetable stuffing and the cake are formed, and the cake sent to the stove is finished by production equipment corresponding to the procedure of forming the cooked flour and the vegetable stuffing; the food-conveying cake comprises cooked flour, cooked flour skin, salted vegetable pieces, bean curd strips, diced meat, bean curd and vegetable stuffing; the cooked noodles are prepared by kneading fragrant rice flour, seasoning, jujube powder, bone meal, sesame powder and soup stock by a stirrer; the vegetable stuffing is prepared by cooking salted vegetable shreds, bean curd sticks, diced meat, diced mushrooms, bean curd, main seasonings and auxiliary seasonings through a stir-frying pan.

The first step of the cooked noodle generation is that glutinous rice, long-shaped rice and polished round-grained rice are loaded in a proportioning manner by a material mixing table; then elutriating by a rice elutriator; the second step is dehumidifying by a drier; thirdly, stir-frying the rice by a rice frying machine to enable the mixed rice to be heated, dried and changed into fragrance; fourthly, crushing by a flour mill; fifthly, adding seasonings into the fragrant rice noodles; sixthly, adding the jujube paste, the bone meal, the sesame powder and the soup stock, and kneading the mixture by a stirrer to obtain cooked noodles.

The dish stuffing is generated by preparing pickles, dried beancurd, pork, shiitake mushrooms and hard bean curd of food materials, and preparing old ginger, soy sauce, salt, hot pepper, shallot, garlic, coriander and auxiliary seasonings of main seasonings; secondly, respectively processing food materials, namely cleaning the salted vegetables, cutting the cleaned salted vegetables into salted vegetable shreds by a vegetable cutter, cleaning the salted vegetable shreds, cutting the salted vegetable shreds into bean curd strips by the vegetable cutter, cleaning the mushroom shreds, cutting the mushroom shreds into mushroom dices by the vegetable cutter, cleaning the pork shreds, cutting the pork dices by a meat cutter into meat dices, cutting the old bean curd strips into bean curd strips by the strip cutter, frying the bean curd strips in oil, and cutting the bean curd strips into bean curd curds by a segment cutter; thirdly, the pickled vegetable is smashed, the bean curd strips, the diced meat, the diced mushroom, the bean curd, the main seasoning and the auxiliary seasoning are cooked by a stir-frying pan to obtain the vegetable stuffing.

Putting the finished product into storage, wherein in the first step, the cooked flour and the vegetable stuffing are formed into the rice cake by a forming machine, namely the rice cake is produced into the oven rice cake; secondly, spraying sesame on the outer skin of the cooked noodles by using a sprayer to obtain a sesame coat; thirdly, the rice cake is sent to a stove and passes through a frying tank by a rolling crawler automatic line, so that the rice cake is fried and shaped; fourthly, baking and forming the baking wire; fifthly, cooling the steel plate by an air cooling machine with a cooling chamber; sixthly, packaging the product by a vacuum machine; the seventh step is that a sterilizer is used for sterilization; eighthly, carrying out external packing by a packing machine; and step nine, putting the finished products of the oven-fed glutinous rice cakes into a warehouse for storage in a refrigeration house.

A stove-delivering Baba as claimed in the implementation claim, a preparation process and production equipment thereof, characterized in that: the oven-sending cake is produced by operating required food materials according to the process and the production steps of the production equipment according to the process, the production flow chart, the process of oven-sending cake cooked noodles, the process of oven-sending cake dish stuffing, the production flow chart, the process of oven-sending cake forming and the production flow chart, wherein the food material options of the dish stuffing and the cooked noodles can be freely combined and matched in various ways.

The soup stock is prepared by stewing pig bone, chicken, ham and flavoring with water.

The main flavoring comprises rhizoma Zingiberis recens, soy sauce, salt, Capsici fructus, herba Alii Fistulosi, Bulbus Allii, and herba Coriandri.

The first step of the bean curd is that the old bean curd is cut into bean curd strips by a strip cutting machine; the second step is to fry the fruit strips, and the third step is to cut the fruit strips into the bean curd by a cutting machine.

The sesame coat is formed by spraying sesame on the outer skin of the cooked surface by a sprayer.

The fragrant rice flour is prepared by mixing glutinous rice, long-shaped rice and polished round-grained rice, heating and stir-frying by a rice frying machine, crushing by a flour mill, and adding seasonings to obtain the fragrant rice flour.

The technical scheme of the invention is as follows: (1) each procedure adopts corresponding production equipment, so that the production efficiency is improved, and meanwhile, some defects of manual manufacturing and the traditional method are overcome; (2) adding flavoring, jujube paste, bone meal, sesame powder and soup stock into cooked noodles; (3) due to the air holes, when salted vegetables, bean curd sticks, diced mushrooms and spices are cooked, the bean curd can contain vegetable juice, the vegetable stuffing is kept with a soup space, no excess and no dryness and wetness are realized, and thick soup contained in the bean curd is fresh, salty, spicy, delicious and special in flavor; (4) the application of the main seasoning ensures that the vegetable stuffing has unique flavor, fragrant and thick mouthfeel and has the efficacy of preventing crippling; (5) compared with the traditional oven-fed glutinous rice cake, sesame is added on the surface, and the taste is enhanced by baking; (6) the procedure of fragrant rice flour is to fry rice firstly and then grind the rice into powder, while the traditional manual method is to fry the rice firstly and grind the rice into flour which is then fried into cooked flour, so the fried flour is easy to fly and the flour is easy to be burnt; (7) sterilization prolongs the shelf life of the product; (8) the package is corrosion-resistant, and is convenient to transport and sell.

The invention has the beneficial effects that: (1) the productivity is improved: the novel oven-sending glutinous rice cake and the preparation process and production equipment thereof are provided, and on the basis of the traditional manual production mode, the novel process and the mechanical equipment corresponding to each link are adopted for processing, so that the production efficiency is greatly improved, the productivity is improved, the production working hour is higher than that of the traditional manual production, the automatic production by a machine is adopted, the product is easy to popularize and sell on the market, and a piece of food on the tongue tip with history inheritance is added for consumers; (2) rich nutrition, compound taste: the cooked noodles are innovative, and the soup stock, the bone meal, the sesame powder and the seasoning are added, so that the single taste of the traditional glutinous rice cake noodles is changed, the glutinous rice cake noodles are rich in taste level, fragrant and fresh, crisp outside and glutinous inside, and changeable in formula components, and the product is balanced and richer in nutrition; (3) the vegetable stuffing has strong juice fragrance: the fried bean curd is adopted for the material matching of the vegetable stuffing, the two sides of the fried bean curd are cut, the four sides of the fried bean curd are fried with gold, the inner part of the fried bean curd is provided with air holes, when the fried bean curd is cooked with the salted vegetable chips, the bean curd strips, the diced mushrooms and the main seasoning and the auxiliary material, the bean curd contains vegetable juice, the soup space for the vegetable stuffing is kept to be good, the vegetable stuffing is not excessive and dry and wet, the vegetable stuffing is fresh, salty, spicy and delicious, the innovative bean curd and the main seasoning and the auxiliary material are applied, the unique fragrance and the fragrant taste of the vegetable stuffing are ensured, and the vegetable stuffing has the crime prevention effect; (4) a glutinous rice cake coat, crispy rice: compared with the traditional oven-fed cake, sesame is added on the surface of the cake, the taste is enhanced by baking, and the cake is baked as a spherical surface and is crisp outside and glutinous inside when being eaten; (5) the process innovation of the fragrant rice flour is as follows: the procedure of fragrant rice flour is to fry rice firstly and then grind the rice, while the traditional handwork grinds rice firstly and then fries the rice, so the fried rice flour is easy to fly after being fried, and the rice flour is easy to fry burnt; (6) sterilization, packaging, easy quality guarantee and transportation: the vacuum machine is adopted for packaging, the sterilization machine is used for sterilizing, the use time is prolonged, the defects of manual manufacturing and the traditional method are overcome, the packaging machine is used for external packaging, and the finished products of the oven-fed glutinous rice cakes are stored in a warehouse and stored in a refrigeration house, so that the quality is guaranteed and the transportation is easy.

Drawings

The invention is further illustrated with reference to the following figures and examples:

FIG. 1 is a front sectional view of the cake of the present invention

FIG. 2 is a diagram of the steps of processing the bean curd cake in the oven

FIG. 3 is a process and production flow chart of the cooked flour of the rice cake sent by the oven of the invention

FIG. 4 is a process and production flow chart of the invention for making the vegetable stuffing of the rice cake in the oven

FIG. 5 is a flow chart of the process and production flow of the oven-fed cake forming of the present invention

The reference numbers:

1. glutinous rice 2, long-shaped rice 3, rice stem 4, mixed rice

5. Fragrant rice flour 6, seasoning 7, jujube paste 8 and bone meal

9. Sesame 10, sesame powder 11, pig bone 12 and chicken

13. Ham 14, seasoning 15, soup stock 16 and cooked noodles

16-1, cooked dough and skin 17, salted vegetable 18, salted vegetable pieces 19 and dried tofu

20. Bean curd sheet 21, pork 22, diced meat 23, mushroom

24. 25 of diced mushroom, 25-1 of old bean curd, 25-2 of bean curd strips and 25-2 of fruit strips

26. Bean curd, fruit 27, ginger 28, soy sauce 29, and salt

30. Pepper 31, shallot 32, garlic 33, coriander

34. Main seasoning 35, spice 36, auxiliary seasoning 37 and vegetable stuffing

37-1 of vegetable stuffing juice 38, 39 of cooked rice cake, 39-1 of sesame and sesame coat

A1. Elutriation A2, dehumidification A3, pulverization A4, and cleaning

A5. Dehumidifying A6. parching A7., pulverizing A8., decocting and stewing

A9. Dough kneading, cleaning, A10, cleaning, A11, cleaning, A12, cleaning

A13. Cleaning A14, frying A15, cooking A16, forming the rice cake

A17. Frying and shaping A18, shaping A19, baking A20, and cooling

A21. Packaging A22, sterilizing A23, externally packaging A24 and warehousing finished products

B1. Proportioning table B2 rice washer B3 dryer B4. rice frying machine

B5. Pulverizer B6. blender B7. vegetable cutter B8. vegetable cutter

B9. Meat cutter B10 vegetable cutter B11 slitter B12 cutting machine

B13. Turning frying pan B14, forming machine B15, jetting machine B16, frying tank

B17. Rolling track automation line B18 baking line B19 cooling chamber

B20. Air cooler B21 vacuum machine B22 sterilizer B23 packaging machine

B24. Cold storage

Detailed Description

Example (b): in fig. 1, fig. 2, fig. 3, fig. 4 and fig. 5, a new oven-fed cake (38) and a process and an apparatus for producing the same, comprising: the cooked noodles (16), the vegetable stuffing (37) and the finished product warehouse entry (A24) are formed by three major parts, wherein the first part of cooked noodles (16) is generated as follows: referring to fig. 3, in the first step, glutinous rice (1), long-shaped rice (2) and rice (3) are loaded in proportion through a mixing table (B1); then elutriating (A1) by a rice elutriator (B2); the second step is dehumidifying (A2) by a drier (B3); thirdly, stir-frying the mixture by a rice frying machine (B4) to ensure that the mixed rice (4) is heated, dried and changed into fragrance; the fourth step is that a pulverizer (B5) pulverizes (A3); fifthly, adding seasonings (6) into the scented rice noodles (5); sixthly, adding the jujube powder (7), the bone meal (8), the sesame powder (10) and the soup stock (15), and mixing the materials by a mixer (B6) and flour (A9) to obtain cooked flour (16); wherein the second portion of vegetable filling (37) is produced by: referring to fig. 4, salted vegetables (17), dried bean curd (19), pork (21), shiitake (23), hard bean curd (25), ginger (27), soy sauce (28), salt (29), hot pepper (30), shallot (31), garlic (32), coriander (33) and auxiliary seasonings (36) of main seasonings (34) are prepared in the first step; secondly, respectively processing food materials, namely cleaning salted vegetables (17) (A10), cutting the salted vegetables into salted vegetable pieces (18) by a vegetable cutter (B7), cleaning dried salted vegetables (19) (A11), cutting the dried salted vegetables into dried salted vegetable strips (20) by a vegetable cutter (B8), cleaning dried mushrooms (23) (A13), cutting the dried mushrooms (23) into dried mushroom cubes (24) by a vegetable cutter (B10), cleaning pork (21) (A12), cutting the pork cubes (22) by a meat cutter (B9), cutting old tofu (25) into tofu strips (25-1) by a strip cutter (B11), frying the tofu strips (A14) in oil, and cutting the tofu strips into bean curd fruits (26) by a segment cutter (B12); thirdly, the salted vegetable shreds (18), the bean curd sticks (20), the diced meat (22), the diced mushroom (24), the bean curd (26), the main seasoning (34) and the auxiliary seasoning (36) are cooked (A15) by a stir-frying pan (B13) to obtain vegetable stuffing (37); wherein the third part finished product warehouse entry (A24) is generated as follows: referring to fig. 5, fig. 5 is a process flow diagram of the oven-fed cake forming of the present invention, the finished product warehousing (a24) is the last process of the cake forming (a16), the first step is that cooked noodles (16) and vegetable stuffing (37) are formed into cakes (a16) by a forming machine (B14), i.e. the oven-fed cake (38) is generated; secondly, spraying sesame (39) on the outer skin (16-1) of the cooked surface by a sprayer (B15) to obtain sesame coat (39-1); thirdly, the rice cake (38) is sent to a stove and passes through a frying tank (B16) by a rolling crawler automatic line (B17) to be fried and shaped (A17); fourthly, baking (A19) by a baking wire (B18) and forming (A18); the fifth step is that an air cooling machine (B20) with a cooling chamber (B19) cools the steel plate (A20); a sixth step of packaging it with a vacuum machine (B21) (A21); the seventh step is that a sterilizer (B22) is used for sterilization (A22); an eighth step of overwrapping (A23) by a packer (B23); and step nine, putting the finished product of the oven-fed Baba (38) into a warehouse (A24) and storing the finished product in a refrigerator (B24).

Experiments prove that

The invention has the advantages that: (1) automatic production is carried out by adopting mechanical equipment, so that the productivity is improved; (2) the cooked noodles are innovative, and the soup stock, the bone meal, the sesame powder and the seasoning are added, so that the single taste of the traditional glutinous rice cake noodles is changed, the glutinous rice cake noodles are rich in taste level, fragrant and fresh, crisp outside and glutinous inside, and changeable in formula components, and the product is balanced and rich in nutrition, rich in nutrition and compound in taste; (3) the fried bean curd jelly is adopted for material matching of the vegetable stuffing, cuts are formed in two sides, golden yellow is fried on four sides, through air holes are formed in the interior, when salted vegetable chips, bean curd sticks, diced mushrooms, main seasonings and spices are cooked, vegetable juice is contained in bean curd dices, the vegetable stuffing is kept with a soup space, and the vegetable stuffing is good, not too much, not dry, not wet, fresh, salty, spicy and delicious in taste, innovation of the bean curd jelly and application of the main seasonings ensure unique flavor and fragrant and thick taste of the vegetable stuffing, and has crime prevention effect and thick vegetable stuffing juice; (4) compared with the traditional oven-fed cake, sesame is added on the surface of the cake, and after baking, the taste is enhanced, the cake is baked as a spherical surface, the cake is crispy outside and glutinous inside when eaten, the cake is crispy outside and glutinous outside, and the cake is glutinous inside when eaten; (5) the fragrant rice flour is prepared by firstly frying rice and then grinding the rice, and the traditional manual method is characterized in that the rice is firstly ground and then fried to be powder, so that the fried powder is easy to fly and the powder is easy to be fried to be burnt, and the fragrant rice flour process is innovated; (6) the food materials are produced by automatic equipment through each process, so that the food sending oven cake is oblate in shape, golden in color, crisp and not burnt, crisp and fragrant, smooth and oily, soft and not sticky, and has juicy stuffing, delicious salty taste and delicate fragrance.

Claims (10)

1. A new oven-feeding Baba and its preparation process and production equipment, comprising: the food material of the sent-oven glutinous rice cake comprises glutinous rice (1), long-shaped rice (2), rice stem (3), mixed rice (4), scented rice powder (5), seasonings (6), jujube paste (7), bone meal (8), sesame (9), sesame powder (10), pig bone (11), local chicken (12), ham (13), seasonings (14), soup-stock (15), cooked noodles (16-1), salted vegetable (17), salted vegetable shreds (18), dried tofu (19), dried tofu strips (20), pork (21), diced meat (22), mushroom (23), diced mushroom (24), old tofu (25), tofu strips (25-1), fruit strips (25-2), tofu fruits (26), old ginger (27), soy sauce (28), classic salt (29), hot pepper (30), shallot (31), garlic (32), coriander (33), main seasonings (34), spice (35), auxiliary seasonings (36), Vegetable stuffing (37), vegetable stuffing juice (37-1), oven-fed cake (38), sesame (39) and sesame coat (39-1); the preparation process of the sent oven cake comprises washing (A1), dehumidifying (A2), crushing (A3), cleaning (A4), dehumidifying (A5), stir-frying (A6), crushing (A7), stewing (A8), kneading dough (A9), cleaning (A10), cleaning (A11), cleaning (A12), cleaning (A13), frying (A14), cooking (A15), cake forming (A16), frying and shaping (A17), shaping (A18), baking (A19), cooling (A20), packaging (A21), sterilizing (A22), outer packaging (A23) and warehousing (A24) of finished products; sending kitchen cake production facility contains batching platform (B1), rice washer (B2), desiccator (B3), stir-fry rice machine (B4), milling machine (B5), mixer (B6), vegetable-chopper (B7), vegetable-chopper (B8), meat cutter (B9), vegetable-chopper (B10), slitter (B11), cutting machine (B12), stir-fry pan (B13), make-up machine (B14), injection machine (B15), fry vat (B16), rolling track transfer machine (B17), baking line (B18), cooling chamber (B19), air-cooled machine (B20), vacuum machine (B21), sterilization machine (B22), packagine machine (B23), freezer (B24), characterized by: the oven-sending cake (38) is produced by a forming machine (B14) corresponding to the procedure of cake forming (A16) of cooked flour (16) and vegetable stuffing (37); the oven sending cake (38) comprises cooked flour (16), cooked flour outer skin (16-1), salted vegetable shreds (18), dried bean curd strips (20), diced meat (22), diced mushroom (24), bean curd (26) and vegetable stuffing juice (37-1); the cooked noodles (16) are prepared by kneading fragrant rice flour (5), seasoning (6), jujube powder (7), bone meal (8), sesame powder (10) and soup stock (15) by a mixer (B6) (A9); the vegetable stuffing (37) is prepared by cooking salted vegetable shreds (18), bean curd sticks (20), diced meat (22), diced mushroom (24), bean curd (26), main seasonings (34) and auxiliary seasonings (36) through a stir-frying pan (B13) (A15).

2. The oven-fed rice cake as claimed in claim 1, and the preparation process and production equipment thereof, wherein the oven-fed rice cake comprises: the cooked noodles (16) are produced, firstly, glutinous rice (1), long-shaped rice (2) and polished round-grained rice (3) are loaded in a proportioning way through a proportioning table (B1); then elutriating (A1) by a rice elutriator (B2); the second step is dehumidifying (A2) by a drier (B3); thirdly, stir-frying the mixture by a rice frying machine (B4) to ensure that the mixed rice (4) is heated, dried and changed into fragrance; the fourth step is that a pulverizer (B5) pulverizes (A3); fifthly, adding seasonings (6) into the scented rice noodles (5); sixthly, adding the jujube powder (7), the bone meal (8), the sesame powder (10) and the soup stock (15), and mixing the materials by a mixer (B6) and flour (A9) to obtain cooked flour (16).

3. The oven-fed rice cake as claimed in claim 1, and the preparation process and production equipment thereof, wherein the oven-fed rice cake comprises: the method comprises the following steps of (1) generating vegetable stuffing (37), preparing pickles (17), dried beancurd sheets (19), pork (21), mushroom (23) and hard bean curd (25) of food materials, preparing ginger (27), soy sauce (28), salt (29), hot pepper (30), shallot (31), garlic (32), coriander (33) and auxiliary seasonings (36) of main seasonings (34); secondly, respectively processing food materials, namely cleaning salted vegetables (17) (A10), cutting the salted vegetables into salted vegetable pieces (18) by a vegetable cutter (B7), cleaning dried salted vegetables (19) (A11), cutting the dried salted vegetables into dried salted vegetable strips (20) by a vegetable cutter (B8), cleaning pork (21) (A12), cutting the pork strips into diced meat (22) by a meat cutter (B9), cleaning shiitake mushrooms (23) (A13), cutting the shiitake strips (24) by a vegetable cutter (B10), cutting old bean curd (25) into bean curd strips (25-1) by a strip cutter (B11), frying the bean curd strips (A14) into fruit strips (25-2), and cutting the bean curd strips (26) by a segment cutter (B12); thirdly, the salted vegetable shreds (18), the bean curd sticks (20), the diced meat (22), the diced mushroom (24), the bean curd (26), the main seasoning (34) and the auxiliary seasoning (36) are cooked by a stir-frying pan (B13) (A15) to obtain the vegetable stuffing (37), and the composition of the vegetable stuffing (37) can be changed at will.

4. The oven-fed rice cake as claimed in claim 1, and the preparation process and production equipment thereof, wherein the oven-fed rice cake comprises: the finished product is put in storage (A24), the first step is that the cooked flour (16) and the vegetable stuffing (37) are shaped into the cake (A16) by a shaping machine (B14), namely the cake (38) is produced; secondly, spraying sesame (39) on the outer skin (16-1) of the cooked surface by a sprayer (B15) to obtain sesame coat (39-1); thirdly, the rice cake (38) is sent to a stove and passes through a frying tank (B16) by a rolling crawler automatic line (B17) to be fried and shaped (A17); fourthly, baking (A19) by a baking wire (B18) and forming (A18); the fifth step is that an air cooling machine (B20) with a cooling chamber (B19) cools the steel plate (A20); a sixth step of packaging it with a vacuum machine (B21) (A21); the seventh step is that a sterilizer (B22) is used for sterilization (A22); an eighth step of overwrapping (A23) by a packer (B23); and step nine, putting the finished product of the oven-fed Baba (38) into a warehouse (A24) and storing the finished product in a refrigerator (B24).

5. A stove-delivering Baba as claimed in the implementation claim, a preparation process and production equipment thereof, characterized in that: the oven-sending cake (38) is a process and a production flow according to three parts of a process of oven-sending cake cooked noodles, a production flow chart (figure 3), a process of oven-sending cake vegetable stuffing, a flow production flow chart (figure 4), a process of oven-sending cake forming and a production flow chart (figure 5), according to the sequence of production equipment, the required food materials are used for operating according to the process and the production steps shown in the figure, so that effective production can be realized, and the food material options of the vegetable stuffing (37) and the cooked noodles (16) can be combined optionally and matched in various ways.

6. The oven-fed rice cake as claimed in claim 1, and the preparation process and production equipment thereof, wherein the oven-fed rice cake comprises: the soup stock (15) is prepared by adding water into pig bones (11), local chicken (12), ham (13) and seasonings (14) and stewing (A8).

7. The oven-fed rice cake as claimed in claim 1, and the preparation process and production equipment thereof, wherein the oven-fed rice cake comprises: the main flavoring (34) is composed of ginger (27), soy sauce (28), salt (29), pepper (30), shallot (31), garlic (32) and coriander (33).

8. The oven-fed rice cake as claimed in claim 1, and the preparation process and production equipment thereof, wherein the oven-fed rice cake comprises: the first step of the bean curd jelly (26) is that the old bean curd (25) is cut into bean curd strips (25-1) through a strip cutting machine (B11); the second step is to fry (A14) the fruit strips (25-2), and the third step is to cut the fruit strips into the bean curd (26) by a cutting machine (B12).

9. The oven-fed rice cake as claimed in claim 1, and the preparation process and production equipment thereof, wherein the oven-fed rice cake comprises: the sesame coat (39-1) is produced by spraying sesame (39) on the outer skin (16-1) of the cooked surface (16) by a sprayer (B15).

10. The oven-fed rice cake as claimed in claim 1, and the preparation process and production equipment thereof, wherein the oven-fed rice cake comprises: the fragrant rice flour (5) is prepared from glutinous rice (1), long-shaped rice (2) and rice stem (3) which are mixed rice (4) by heating and stir-frying in a rice frying machine (B4), crushing in a flour mill (B5) (A3) and adding seasoning (6).

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