CN112293660A - Method and equipment for making boiled cake - Google Patents
Method and equipment for making boiled cake Download PDFInfo
- Publication number
- CN112293660A CN112293660A CN202011218028.4A CN202011218028A CN112293660A CN 112293660 A CN112293660 A CN 112293660A CN 202011218028 A CN202011218028 A CN 202011218028A CN 112293660 A CN112293660 A CN 112293660A
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- unit
- boiled
- cake
- microwave heating
- boiled cake
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- 238000000034 method Methods 0.000 title claims abstract description 18
- 238000010438 heat treatment Methods 0.000 claims abstract description 33
- 238000001816 cooling Methods 0.000 claims abstract description 20
- 230000001954 sterilising effect Effects 0.000 claims abstract description 18
- 241000207961 Sesamum Species 0.000 claims abstract description 12
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- 238000002360 preparation method Methods 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims abstract description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- 238000012856 packing Methods 0.000 claims description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 238000002372 labelling Methods 0.000 claims description 6
- 238000012216 screening Methods 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- 238000004898 kneading Methods 0.000 claims description 3
- 238000001514 detection method Methods 0.000 claims description 2
- 238000007599 discharging Methods 0.000 claims description 2
- 239000002344 surface layer Substances 0.000 abstract description 9
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 239000007788 liquid Substances 0.000 description 4
- 238000007493 shaping process Methods 0.000 description 4
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/122—Coated, filled, multilayered or hollow ready-to-eat cereals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- General Preparation And Processing Of Foods (AREA)
Abstract
The invention belongs to the technical field of boiled cake production, and particularly relates to a method for making boiled cakes, which comprises the following steps: s1, boiling cake and forming; s2, carrying out microwave heating on the formed boiled cake; s3, cooling the heated boiled cake by air; s4, frying; s5, juicing; s6, juicing; s7, sticking sesame seeds; s8, sterilizing; and S9, packaging. According to the invention, by utilizing the characteristic that the inside of a heated material is firstly heated during microwave heating, microwave heating is introduced to the preparation of the boiled cakes, so that the difference between the inside and outside temperature of the inner core stuffing and the surface layer of the boiled cakes is heated, the boiled cakes form a temperature gradient which is gradually reduced from inside to outside after the microwave heating is completed, an air cooling process is added after the microwave heating process, the surface layer of the boiled cakes is cooled, the temperature gradient is increased, and then the fried process is carried out, so that the surface layer and the inner core stuffing of the boiled cakes can reach proper temperature, and therefore, the boiled cakes with crisp mouthfeel can be perfectly prepared, and the quality of the boiled cakes is improved.
Description
Technical Field
The invention belongs to the technical field of boiled cake production, and particularly relates to a method and equipment for making boiled cakes.
Background
The famous boiled cake is a special local product in Shanxi, the history of more than 300 years is existed so far, and the ancient people enjoy the first reputation of eight famous spots in Shanxi. However, the conventional boiled cake preparation can directly enter an oil groove for frying after the boiled cake is formed, the temperature difference between the boiled cake surface layer and the inner core stuffing is large due to the fact that the thickness of the boiled cake surface layer is about 5mm, the inner core stuffing can only be fried by about 2-3mm after normal frying, the inner core stuffing is still cool, if the inner core stuffing is fried to a proper temperature, the boiled cake surface layer is fried by oil, and the taste and the quality are influenced to a great extent.
Disclosure of Invention
The invention provides a method and equipment for making boiled cakes aiming at the problems.
In order to achieve the purpose, the invention adopts the following technical scheme:
a method for making boiled cake comprises the following steps:
s1, boiling cake and forming;
s2, carrying out microwave heating on the formed boiled cake;
s3, cooling the heated boiled cake by air;
s4, frying;
s5, juicing;
s6, juicing;
s7, sticking sesame seeds;
s8, sterilizing;
and S9, packaging.
Further, in the step S2, the microwave heating has a microwave input power of 1300W, an output power of 800W, a microwave operating frequency of 2450MHz, and a heating time of 3-4 seconds.
Further, the oil temperature for frying in the step S4 is 180-200 ℃, and the frying time is 8-10 seconds.
Further, the air cooling in step S3 is to cool the surface of the boiled cake to the normal temperature or the ambient temperature.
The utility model provides a preparation equipment of boiled cake, is including the unit of kneading dough, farci shaping unit, getting rid of the circle branch line unit, deep-fry unit, the juice filling unit that sets gradually, heating goes out the juice unit, the system cool unit, the machine of hanging thick liquid, wrap up sesame unit, screening cooling unit, storage sterilization unit, detect branch material unit, reason material unit, inner packing unit, extranal packing unit, beat sign indicating number labeling unit, make the package unit get rid of still be provided with microwave heating sterilization unit and air-cooled unit in the middle of circle branch line unit and the deep-fry unit.
Compared with the prior art, the invention has the following advantages:
1. according to the invention, by utilizing the characteristic that the inside of a heated material is firstly heated during microwave heating, microwave heating is introduced to the preparation of the boiled cakes, so that the difference between the inside and outside temperature of the inner core stuffing and the surface layer of the boiled cakes is heated, the boiled cakes form a temperature gradient which is gradually reduced from inside to outside after the microwave heating is completed, an air cooling process is added after the microwave heating process, the surface layer of the boiled cakes is cooled, the temperature gradient is increased, and then the fried process is carried out, so that the surface layer and the inner core stuffing of the boiled cakes can reach proper temperature, and therefore, the boiled cakes with crisp mouthfeel can be perfectly prepared, and the quality of the boiled cakes is improved.
Drawings
FIG. 1 is a schematic structural view of a manufacturing apparatus of the present invention;
in the figure, a dough kneading unit-1, a stuffing wrapping forming unit-2, a circle throwing and separating unit-3, a microwave heating and sterilizing unit-4, an air cooling unit-5, a frying unit-6, a juice filling unit-7, a heating and juice discharging unit-8, a cooling unit-9, a pulp hanging unit-10, a sesame wrapping unit-11, a screening and cooling unit-12, a storage and sterilizing unit-13, a detection and separating unit-14, a material arranging unit-15, an inner packaging unit-16, an outer packaging unit-17, a code printing and labeling unit-18 and a packaging unit-19.
Detailed Description
In order to further illustrate the technical solution of the present invention, the present invention is further illustrated by the following examples.
Example 1
As shown in fig. 1, a method for making boiled cake comprises the following steps:
s1, forming the boiled cake, making the boiled cake wrapper and the boiled cake inner filling according to the formula, and then wrapping the boiled cake wrapper with the boiled cake inner filling to make the formed boiled cake;
s2, performing microwave heating on the formed boiled cake, wherein the microwave heating has the microwave input power of 1300W, the microwave output power of 800W, the microwave working frequency of 2450MHz and the heating time of 3 seconds;
s3, cooling the heated boiled cake by air to reduce the temperature of the surface of the boiled cake to normal temperature or ambient temperature;
s4, frying, wherein the oil temperature of the frying is 180 ℃, and the frying time is 10 seconds;
s5, juicing;
s6, juicing;
s7, sticking sesame seeds;
s8, sterilizing;
and S9, packaging.
The utility model provides a preparation equipment of boiled cake, is including the dough making unit 1 that sets gradually, filling shaping unit 2, get rid of round branch unit 3, deep-fry unit 6, irritate juice unit 7, add the juice unit 8, make cool unit 9, hang thick liquid unit 10, wrap up in sesame unit 11, screening cooling unit 12, storage sterilization unit 13, detect branch unit 14, reason material unit 15, inner packing unit 16, outer packing unit 17, beat sign indicating number labeling unit 18, baling press group 19 get rid of and still be provided with microwave heating sterilization unit 4 and air-cooled unit 5 in the middle of round branch unit 3 and the deep-fry unit 6.
Example 2
As shown in fig. 1, a method for making boiled cake comprises the following steps:
s1, forming the boiled cake, making the boiled cake wrapper and the boiled cake inner filling according to the formula, and then wrapping the boiled cake wrapper with the boiled cake inner filling to make the formed boiled cake;
s2, performing microwave heating on the formed boiled cake, wherein the microwave heating has the microwave input power of 1300W, the microwave output power of 800W, the microwave working frequency of 2450MHz and the heating time of 4 seconds;
s3, cooling the heated boiled cake by air to reduce the temperature of the surface of the boiled cake to normal temperature or ambient temperature;
s4, frying, wherein the oil temperature of the frying is 200 ℃, and the frying time is 8 seconds;
s5, juicing;
s6, juicing;
s7, sticking sesame seeds;
s8, sterilizing;
and S9, packaging.
The utility model provides a preparation equipment of boiled cake, is including the dough making unit 1 that sets gradually, filling shaping unit 2, get rid of round branch unit 3, deep-fry unit 6, irritate juice unit 7, add the juice unit 8, make cool unit 9, hang thick liquid unit 10, wrap up in sesame unit 11, screening cooling unit 12, storage sterilization unit 13, detect branch unit 14, reason material unit 15, inner packing unit 16, outer packing unit 17, beat sign indicating number labeling unit 18, baling press group 19 get rid of and still be provided with microwave heating sterilization unit 4 and air-cooled unit 5 in the middle of round branch unit 3 and the deep-fry unit 6.
Example 3
As shown in fig. 1, a method for making boiled cake comprises the following steps:
s1, forming the boiled cake, making the boiled cake wrapper and the boiled cake inner filling according to the formula, and then wrapping the boiled cake wrapper with the boiled cake inner filling to make the formed boiled cake;
s2, performing microwave heating on the formed boiled cake, wherein the microwave heating has the microwave input power of 1300W, the microwave output power of 800W, the microwave working frequency of 2450MHz and the heating time of 3.5 seconds;
s3, cooling the heated boiled cake by air to reduce the temperature of the surface of the boiled cake to normal temperature or ambient temperature;
s4, frying, wherein the oil temperature of frying is 190 ℃, and the frying time is 9 seconds;
s5, juicing;
s6, juicing;
s7, sticking sesame seeds;
s8, sterilizing;
and S9, packaging.
The utility model provides a preparation equipment of boiled cake, is including the dough making unit 1 that sets gradually, filling shaping unit 2, get rid of round branch unit 3, deep-fry unit 6, irritate juice unit 7, add the juice unit 8, make cool unit 9, hang thick liquid unit 10, wrap up in sesame unit 11, screening cooling unit 12, storage sterilization unit 13, detect branch unit 14, reason material unit 15, inner packing unit 16, outer packing unit 17, beat sign indicating number labeling unit 18, baling press group 19 get rid of and still be provided with microwave heating sterilization unit 4 and air-cooled unit 5 in the middle of round branch unit 3 and the deep-fry unit 6.
While there have been shown and described what are at present considered to be the essential features and advantages of the invention, it will be apparent to those skilled in the art that the invention is not limited to the details of the foregoing exemplary embodiments, but is capable of other specific forms without departing from the spirit or essential characteristics thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (5)
1. A method for making boiled cake is characterized in that: the method comprises the following steps:
s1, boiling cake and forming;
s2, carrying out microwave heating on the formed boiled cake;
s3, cooling the heated boiled cake by air;
s4, frying;
s5, juicing;
s6, juicing;
s7, sticking sesame seeds;
s8, sterilizing;
and S9, packaging.
2. The method for making boiled cake according to claim 1, wherein: in the step S2, the microwave heating has the microwave input power of 1300W, the microwave output power of 800W, the microwave working frequency of 2450MHz and the heating time of 3-4 seconds.
3. The method for making boiled cake according to claim 1, wherein: the oil temperature for frying in the step S4 is 180-200 ℃, and the frying time is 8-10 seconds.
4. The method for making boiled cake according to claim 1, wherein: the air cooling in the step S3 is to cool the surface of the boiled cake to the normal temperature or the ambient temperature.
5. The equipment applied to the preparation method of the boiled cake of claim 1 comprises a dough kneading unit (1), a stuffing wrapping and forming unit (2), a circle throwing and separating unit (3), a frying unit (6), a juice filling unit (7), a heating and juice discharging unit (8), a cooling unit (9), a pulp hanging unit (10), a sesame wrapping unit (11), a screening and cooling unit (12), a storage and sterilizing unit (13), a detection and separating unit (14), a material arranging unit (15), an inner packing unit (16), an outer packing unit (17), a code printing and labeling unit (18) and a packing unit (19) which are arranged in sequence, and is characterized in that: a microwave heating sterilization machine set (4) and an air cooling machine set (5) are also arranged between the circle throwing and dividing machine set (3) and the frying machine set (6).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011218028.4A CN112293660A (en) | 2020-11-04 | 2020-11-04 | Method and equipment for making boiled cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011218028.4A CN112293660A (en) | 2020-11-04 | 2020-11-04 | Method and equipment for making boiled cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112293660A true CN112293660A (en) | 2021-02-02 |
Family
ID=74326031
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011218028.4A Pending CN112293660A (en) | 2020-11-04 | 2020-11-04 | Method and equipment for making boiled cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112293660A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113951476A (en) * | 2021-09-18 | 2022-01-21 | 荷仙食品有限公司 | Plant heart cake and production method and device thereof |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TW393303B (en) * | 1999-07-19 | 2000-06-11 | Food Industry Res & Dev Inst | Method of frying food by using a combination conventional heat sources and microwave |
| CN1285158A (en) * | 1999-08-24 | 2001-02-28 | 食品工业发展研究所 | Method for deep-frying food by traditional heat source and microwave mode |
| CN101692862A (en) * | 2009-11-10 | 2010-04-14 | 冯来申 | High-fiber lower-fat sucrose-free non-fried Wenxi boiled cake and process for preparation |
| CN103907657A (en) * | 2013-11-29 | 2014-07-09 | 闻喜县永祥和煮饼食品有限责任公司 | Mechanical production and package assembly line for cooked biscuits |
| CN203841021U (en) * | 2013-11-29 | 2014-09-24 | 闻喜县永祥和煮饼食品有限责任公司 | Mechanized boiled cake producing and packaging flow line |
| CN107125637A (en) * | 2017-05-03 | 2017-09-05 | 福建安井食品股份有限公司 | A kind of method that utilization microwave heating improves colour efficiency on surimi product frying course |
| CN209074154U (en) * | 2018-11-07 | 2019-07-09 | 薛奎 | One kind boiling cake system |
| CN111296536A (en) * | 2020-04-08 | 2020-06-19 | 山西永祥和闻喜煮饼食品有限责任公司 | Sucrose-free non-fried easy-to-digest sweet-sour-happiness boiled cake without additives and preparation method thereof |
-
2020
- 2020-11-04 CN CN202011218028.4A patent/CN112293660A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TW393303B (en) * | 1999-07-19 | 2000-06-11 | Food Industry Res & Dev Inst | Method of frying food by using a combination conventional heat sources and microwave |
| CN1285158A (en) * | 1999-08-24 | 2001-02-28 | 食品工业发展研究所 | Method for deep-frying food by traditional heat source and microwave mode |
| CN101692862A (en) * | 2009-11-10 | 2010-04-14 | 冯来申 | High-fiber lower-fat sucrose-free non-fried Wenxi boiled cake and process for preparation |
| CN103907657A (en) * | 2013-11-29 | 2014-07-09 | 闻喜县永祥和煮饼食品有限责任公司 | Mechanical production and package assembly line for cooked biscuits |
| CN203841021U (en) * | 2013-11-29 | 2014-09-24 | 闻喜县永祥和煮饼食品有限责任公司 | Mechanized boiled cake producing and packaging flow line |
| CN107125637A (en) * | 2017-05-03 | 2017-09-05 | 福建安井食品股份有限公司 | A kind of method that utilization microwave heating improves colour efficiency on surimi product frying course |
| CN209074154U (en) * | 2018-11-07 | 2019-07-09 | 薛奎 | One kind boiling cake system |
| CN111296536A (en) * | 2020-04-08 | 2020-06-19 | 山西永祥和闻喜煮饼食品有限责任公司 | Sucrose-free non-fried easy-to-digest sweet-sour-happiness boiled cake without additives and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113951476A (en) * | 2021-09-18 | 2022-01-21 | 荷仙食品有限公司 | Plant heart cake and production method and device thereof |
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Application publication date: 20210202 |
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