CN113826665A - Production process of pumpkin steamed bread blanks applied to Chinese hamburgers - Google Patents
Production process of pumpkin steamed bread blanks applied to Chinese hamburgers Download PDFInfo
- Publication number
- CN113826665A CN113826665A CN202111016737.9A CN202111016737A CN113826665A CN 113826665 A CN113826665 A CN 113826665A CN 202111016737 A CN202111016737 A CN 202111016737A CN 113826665 A CN113826665 A CN 113826665A
- Authority
- CN
- China
- Prior art keywords
- cylinder
- pumpkin
- barrel
- plate
- fixed
- 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
- 235000000832 Ayote Nutrition 0.000 title claims abstract description 56
- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 56
- 240000001980 Cucurbita pepo Species 0.000 title claims abstract description 56
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims abstract description 56
- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 56
- 235000015220 hamburgers Nutrition 0.000 title claims abstract description 25
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 235000008429 bread Nutrition 0.000 title claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 19
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 17
- 235000005911 diet Nutrition 0.000 claims abstract description 15
- 230000000378 dietary effect Effects 0.000 claims abstract description 15
- 235000013312 flour Nutrition 0.000 claims abstract description 15
- 239000003513 alkali Substances 0.000 claims abstract description 14
- 239000003651 drinking water Substances 0.000 claims abstract description 13
- 235000020188 drinking water Nutrition 0.000 claims abstract description 13
- 238000007710 freezing Methods 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 238000003825 pressing Methods 0.000 claims abstract description 7
- 230000008014 freezing Effects 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims abstract description 4
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 230000004888 barrier function Effects 0.000 claims description 14
- 238000001125 extrusion Methods 0.000 claims description 9
- 238000010025 steaming Methods 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 235000012149 noodles Nutrition 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 230000002618 waking effect Effects 0.000 claims description 3
- 230000029087 digestion Effects 0.000 abstract description 2
- 230000002496 gastric effect Effects 0.000 abstract description 2
- 230000004060 metabolic process Effects 0.000 abstract description 2
- 230000008855 peristalsis Effects 0.000 abstract description 2
- 210000001156 gastric mucosa Anatomy 0.000 abstract 1
- 239000002585 base Substances 0.000 description 19
- 235000013372 meat Nutrition 0.000 description 8
- 230000000903 blocking effect Effects 0.000 description 7
- 239000000463 material Substances 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 239000010356 tongguan Substances 0.000 description 3
- 230000001629 suppression Effects 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108010068370 Glutens Proteins 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000004400 mucous membrane Anatomy 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000004094 surface-active agent Substances 0.000 description 1
- 230000001360 synchronised effect Effects 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
- A21C11/16—Extruding machines
-
- 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
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a production process of pumpkin steamed bread blanks applied to Chinese hamburgers, which comprises the following steps: A. 6.5 kg of pumpkin pulp is obtained and prepared into pumpkin paste; B. taking 25Kg of flour and 15g of dietary alkali, and uniformly stirring; C. mixing 6Kg of pumpkin paste and 5.8L of drinking water with flour mixed with dietary alkali, and stirring for 8 minutes to form a mixture; D. allowing the mixture to stand for 40 minutes; E. folding and pressing the proofed mixture for 8 times; F. preparing the mixture into a plurality of 110g of face agents; G. placing two dough sheets into a steamed bun patting machine to be pressed into a pumpkin steamed bun blank; H. feeding the pumpkin steamed bun blanks into a quick-freezing tunnel for quick freezing for 35-40 minutes; I. packaging the quick-frozen pumpkin steamed bun blanks; the blank of Chinese hamburger produced by the process can well protect gastric mucosa, strengthen gastrointestinal peristalsis, promote metabolism and help digestion.
Description
Technical Field
The invention relates to the technical field of Chinese hamburger blanks, in particular to a production process of pumpkin steamed bread blanks applied to Chinese hamburger.
Background
The Chinese hamburger is a traditional snack, the traditional film blank used in the Chinese hamburger at present is generally white Ji film or Tongguan bun and the like, the white Ji film and the Tongguan bun are made of pure wheat flour, and the Chinese hamburger is high in carbohydrate content and not easy to digest. The stomach is propped and the stomach is expanded after eating.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides a production process of pumpkin steamed bread blanks applied to Chinese hamburgers.
A production process of pumpkin steamed bread blanks applied to Chinese hamburgers comprises the following steps:
A. peeling pumpkin, removing seeds, cleaning to obtain 6.5 kg of pumpkin pulp, cutting the pumpkin pulp into slices, and putting the slices into a steam box for steaming for 35-45 minutes to prepare pumpkin paste;
B. taking 25Kg of flour and 15g of dietary alkali, and uniformly stirring the flour and the dietary alkali;
C. mixing 6Kg of pumpkin paste and 5.8L of drinking water with flour mixed with dietary alkali, and stirring for 6-10 min to form a mixture;
D. placing the mixture into a proofing chamber, controlling the temperature in the proofing chamber to be 27 ℃, controlling the humidity to be 65-70% and PH, and proofing for 35-45 minutes;
E. folding and pressing the proofed mixture for 8 times by using a noodle press;
F. preparing a plurality of 110g of face agents from the folded and pressed mixture by using a preparation device, and waking the face agents for 10-12 minutes;
G. placing two dough sheets into a steamed bun patting machine to be pressed into a pumpkin steamed bun blank;
H. feeding the pumpkin steamed bun blanks into a quick-freezing tunnel for quick freezing at the temperature of below-40 ℃ for 35-40 minutes;
I. and packaging the quick-frozen pumpkin steamed bun blanks.
Preferably, in the step A, the pumpkin pulp is cut into 0.3cm slices and put into a steam box for steaming for 40 minutes.
Preferably, the pumpkin puree, the drinking water and the flour mixed with the dietary alkali are mixed and stirred for 8 minutes in the step C.
Preferably, the temperature of the drinking water in step C is controlled to be 21-23 ℃.
Preferably, the temperature of the drinking water in the step C is controlled at 22 ℃.
Preferably, the mixture in step D is placed in a proofing chamber for 40 minutes for proofing.
Preferably, the surfactant is awakened for 10 minutes in step F.
Preferably, the bun patting machine comprises a supporting table, a lower fixing barrel, an upper fixing barrel, a lower bun extrusion device and an upper bun extrusion device, wherein a vertical plate is fixed on the supporting table, the lower fixing barrel and the upper fixing barrel are consistent in shape and are coaxially arranged, two ends of a first connecting plate are respectively connected with the lower fixing barrel and the vertical plate, and two ends of a second connecting plate are respectively connected with the upper fixing barrel and the vertical plate;
the mounting plate is fixed on the supporting table, a first air cylinder is arranged on the mounting plate, an output shaft of the first air cylinder is connected with a second air cylinder, the first air cylinder is positioned above the second air cylinder, the first air cylinder can drive the second air cylinder to move up and down, the output shaft of the second air cylinder is connected with a first barrier plate, the top wall of the first barrier plate is contacted with the bottom end of the lower fixed cylinder, the bottom end of the lower fixed cylinder is sealed by the first barrier plate, and the second air cylinder can drive the first barrier plate to move left and right;
the steamed bun discharging extrusion device comprises a first lower barrel, a first cylinder, a first bearing plate, a second bearing plate, a third cylinder, a fourth cylinder and a fifth cylinder, wherein the fifth cylinder is fixed on a vertical plate, an output shaft of the fifth cylinder is connected with the second bearing plate, the fifth cylinder can drive the second bearing plate to move left and right, the fourth cylinder is arranged on the second bearing plate, an output shaft of the fourth cylinder is connected with the first bearing plate, the fourth cylinder can drive the first bearing plate to move up and down, the first bearing plate is connected with the outer circumferential wall of the first lower barrel, the first lower barrel is sleeved on the first cylinder, the bottom end of the first cylinder and the bottom end of the first lower barrel are positioned on the same plane, the top end of the first cylinder is positioned above the top end of the first lower barrel, the third cylinder is arranged on the first bearing plate, and the output shaft of the third cylinder is connected with the circumferential wall of the first cylinder through a third connecting rod, the third cylinder can drive the first cylinder to move up and down, the outer diameter of the first lower cylinder is consistent with the inner diameter of the lower fixed cylinder, the first lower cylinder and the lower fixed cylinder are coaxially arranged, and the first lower cylinder is positioned above the lower fixed cylinder;
a sixth air cylinder is arranged on the mounting plate, a second stop plate is connected to an output shaft of the sixth air cylinder, the bottom wall of the second stop plate is in contact with the top end of the upper fixed cylinder, the second stop plate seals the top end of the upper fixed cylinder, and the sixth air cylinder can drive the second stop plate to move left and right;
the steamed bun extruding device comprises a seventh cylinder, a third bearing plate, an eighth cylinder, a ninth cylinder, a tenth cylinder, a first upper barrel, a second upper barrel and a second cylinder, wherein the seventh cylinder is fixed on a vertical plate, an output shaft of the seventh cylinder is connected with the third bearing plate, the seventh cylinder can drive the third bearing plate to move left and right, the second upper barrel is sleeved on the second cylinder, the first upper barrel is sleeved on the second upper barrel, the top ends of the first upper barrel, the second upper barrel and the second cylinder are positioned on the same plane, the bottom end of the second upper barrel is lower than the bottom end of the first upper barrel, the bottom end of the second cylinder is lower than the bottom end of the second upper barrel, the outer diameter of the first upper barrel is the same as the inner diameter of the upper fixed barrel, the first upper barrel and the upper fixed barrel are coaxially arranged, the top end of the first upper barrel and the bottom end of the upper fixed barrel are positioned on the same plane, and the inner diameter of the first upper barrel is smaller than the diameter of the first cylinder, the eighth cylinder, the ninth cylinder and the tenth cylinder are all arranged on the third bearing plate, an output shaft of the eighth cylinder is connected with the outer circumferential wall of the first upper barrel through an eighth connecting rod, the eighth cylinder can drive the first upper barrel to move up and down, an output shaft of the ninth cylinder is connected with the outer circumferential wall of the second upper barrel through a ninth connecting rod, the ninth cylinder can drive the second upper barrel to move up and down, an output shaft of the tenth cylinder is connected with the circumferential wall of the second cylinder through a tenth connecting rod, and the tenth cylinder can drive the second cylinder to move up and down.
The invention has the beneficial effects that: according to the technical scheme, in the process of producing the Chinese hamburger blank, the pumpkin is added to change a gluten molecular structure, meanwhile, the dietary crude fiber of the Tongguan Chinese hamburger and the natural plant sugar needed by a human body are enriched, and the pumpkin contains a large amount of zinc, pectin and the like, so that the stomach mucous membrane can be well protected, the gastrointestinal peristalsis is strengthened, the metabolism is promoted, and the digestion is helped.
Drawings
In order to more clearly illustrate the detailed description of the invention or the technical solutions in the prior art, the drawings that are needed in the detailed description of the invention or the prior art will be briefly described below. Throughout the drawings, like elements or portions are generally identified by like reference numerals. In the drawings, elements or portions are not necessarily drawn to scale.
FIG. 1 is a schematic view of the overall structure of the cake press of the present invention;
FIG. 2 is a schematic view of the overall structure of a lower bun blank;
FIG. 3 is a schematic view of the overall structure of the upper bun blank;
fig. 4 is a schematic view of the overall structure of the first upper barrel, the second upper barrel and the second cylinder.
In the figure, 1-supporting platform, 2-vertical plate, 3-lower fixed cylinder, 4-upper fixed cylinder, 5-first connecting plate, 6-second connecting plate, 7-mounting plate, 8-first cylinder, 9-second cylinder, 10-first barrier plate, 11-first lower cylinder, 12-first cylinder, 13-first bearing plate, 14-second bearing plate, 15-third cylinder, 16-fourth cylinder, 17-fifth cylinder, 18-sixth cylinder, 19-second barrier plate, 20-seventh cylinder, 21-third bearing plate, 22-eighth cylinder, 23-ninth cylinder, 24-tenth cylinder, 25-first upper cylinder, 26-second upper cylinder, 27-second cylinder.
Detailed Description
Embodiments of the present invention will be described in detail below with reference to the accompanying drawings. The following examples are only for illustrating the technical solutions of the present invention more clearly, and therefore are only examples, and the protection scope of the present invention is not limited thereby.
It is to be noted that, unless otherwise specified, technical or scientific terms used herein shall have the ordinary meaning as understood by those skilled in the art to which the invention pertains.
Example 1
The embodiment provides a production process of pumpkin steamed bread blanks applied to Chinese hamburgers, which comprises the following steps:
A. peeling pumpkin, removing seeds, cleaning to obtain 6.5 kg of pumpkin pulp, cutting the pumpkin pulp into slices, and putting the slices into a steam box for steaming for 35-45 minutes to prepare pumpkin paste;
B. taking 25Kg of flour and 15g of dietary alkali, and uniformly stirring the flour and the dietary alkali;
C. mixing 6Kg of pumpkin paste and 5.8L of drinking water with flour mixed with dietary alkali, and stirring for 6-10 min to form a mixture;
D. placing the mixture into a proofing chamber, controlling the temperature in the proofing chamber to be 27 ℃, controlling the humidity to be 65-70% and PH, and proofing for 35-45 minutes;
E. folding and pressing the proofed mixture for 8 times by using a noodle press;
F. preparing a plurality of 110g of face agents from the folded and pressed mixture by using a preparation device, and waking the face agents for 10-12 minutes;
G. placing two dough sheets into a steamed bun patting machine to be pressed into a pumpkin steamed bun blank;
H. feeding the pumpkin steamed bun blanks into a quick-freezing tunnel for quick freezing at the temperature of below-40 ℃ for 35-40 minutes;
I. and packaging the quick-frozen pumpkin steamed bun blanks.
Specifically, in the step A, the pumpkin pulp is cut into 0.3cm slices, and the slices are put into a steam box to be steamed for 40 minutes.
Specifically, in the step C, the pumpkin paste, the drinking water and the flour mixed with the dietary alkali are mixed and stirred for 8 minutes.
Specifically, the temperature of the drinking water in the step C is controlled to be 21-23 ℃.
Specifically, the temperature of the drinking water in the step C is controlled to be 22 ℃.
Specifically, the mixture in the step D is placed into a proofing chamber for 40 minutes for proofing.
Specifically, in step F, the face product was rinsed for 10 minutes.
Example 2
The embodiment is further limited on the basis of embodiment 1, as shown in fig. 1 and 4, the bun beating machine in the embodiment comprises a supporting table 1, a lower fixing cylinder 3, an upper fixing cylinder 4, a lower bun blank extruding device and an upper bun blank extruding device, wherein a vertical plate 2 is fixed on the supporting table 1, the lower fixing cylinder 3 and the upper fixing cylinder 4 are in the same shape, the lower fixing cylinder 3 and the upper fixing cylinder 4 are coaxially arranged, two ends of a first connecting plate 5 are respectively connected with the lower fixing cylinder 3 and the vertical plate 2, and two ends of a second connecting plate 6 are respectively connected with the upper fixing cylinder 4 and the vertical plate 2;
the mounting plate 7 is fixed on the support table 1, the first air cylinder 8 is arranged on the mounting plate 7, the output shaft of the first air cylinder 8 is connected with the second air cylinder 9, the first air cylinder 8 is positioned above the second air cylinder 9, the first air cylinder 8 can drive the second air cylinder 9 to move up and down, the output shaft of the second air cylinder 9 is connected with the first barrier plate 10, the top wall of the first barrier plate 10 is contacted with the bottom end of the lower fixed cylinder 3, the bottom end of the lower fixed cylinder 3 is sealed by the first barrier plate 10, and the first barrier plate 10 can be driven by the second air cylinder 9 to move left and right;
the lower steamed bun blank extruding device comprises a first lower barrel 11, a first cylinder 12, a first bearing plate 13, a second bearing plate 14, a third cylinder 15, a fourth cylinder 16 and a fifth cylinder 17, wherein the fifth cylinder 17 is fixed on a vertical plate 2, an output shaft of the fifth cylinder 17 is connected with the second bearing plate 14, the fifth cylinder 17 can drive the second bearing plate 14 to move left and right, the fourth cylinder 16 is arranged on the second bearing plate 14, an output shaft of the fourth cylinder 16 is connected with the first bearing plate 13, the fourth cylinder 16 can drive the first bearing plate 13 to move up and down, the first bearing plate 13 is connected with the outer circumferential wall of the first lower barrel 11, the first lower barrel 11 is sleeved on the first cylinder 12, the bottom end of the first cylinder 12 and the bottom end of the first lower barrel 11 are positioned on the same plane, the top end of the first cylinder 12 is positioned above the top end of the first lower barrel 11, the third cylinder 15 is arranged on the first bearing plate 13, an output shaft of the third cylinder 15 is connected with the circumferential wall of the first cylinder 12 through a third connecting rod, the third cylinder 15 can drive the first cylinder 12 to move up and down, the outer diameter of the first lower cylinder 11 is consistent with the inner diameter of the lower fixed cylinder 3, the first lower cylinder 11 and the lower fixed cylinder 3 are coaxially arranged, and the first lower cylinder 11 is positioned above the lower fixed cylinder 3;
a sixth air cylinder 18 is arranged on the mounting plate 7, a second stop plate 19 is connected to an output shaft of the sixth air cylinder 18, the bottom wall of the second stop plate 19 is in contact with the top end of the upper fixed cylinder 4, the second stop plate 19 seals the top end of the upper fixed cylinder 4, and the sixth air cylinder 18 can drive the second stop plate 19 to move left and right;
the steamed bun blank extruding device comprises a seventh cylinder 20, a third bearing plate 21, an eighth cylinder 22, a ninth cylinder 23, a tenth cylinder 24, a first upper barrel 25, a second upper barrel 26 and a second cylinder 27, wherein the seventh cylinder 20 is fixed on a vertical plate 2, an output shaft of the seventh cylinder 20 is connected with the third bearing plate 21, the seventh cylinder 20 can drive the third bearing plate 21 to move left and right, the second upper barrel 26 is sleeved on the second cylinder 27, the first upper barrel 25 is sleeved on the second upper barrel 26, the top ends of the first upper barrel 25, the second upper barrel 26 and the second cylinder 27 are positioned on the same plane, the bottom end of the second upper barrel 26 is lower than the bottom end of the first upper barrel 25, the bottom end of the second cylinder 27 is lower than the bottom end of the second upper barrel 26, the outer diameter of the first upper barrel 25 is the same as the inner diameter of the upper fixing barrel 4, the first upper barrel 25 and the upper fixing barrel 4 are coaxially arranged, the top end of the first upper barrel 25 and the bottom end of the upper fixing barrel 4 are positioned on the same plane, the inner diameter of the first upper cylinder 25 is smaller than the diameter of the first cylinder 12, the eighth cylinder 22, the ninth cylinder 23 and the tenth cylinder 24 are all arranged on the third bearing plate 21, an output shaft of the eighth cylinder 22 is connected with the outer circumferential wall of the first upper cylinder 25 through an eighth connecting rod, the eighth cylinder 22 can drive the first upper cylinder 25 to move up and down, an output shaft of the ninth cylinder 23 is connected with the outer circumferential wall of the second upper cylinder 26 through a ninth connecting rod, the ninth cylinder 23 can drive the second upper cylinder 26 to move up and down, an output shaft of the tenth cylinder 24 is connected with the circumferential wall of the second cylinder 27 through a tenth connecting rod, and the tenth cylinder 24 can drive the second cylinder 27 to move up and down.
Traditional steamed bun base is two solid steamed bun bases of last steamed bun base and lower steamed bun base, when edible, place materials such as meat foam and form the hamburger between last steamed bun base and the lower steamed bun base, such a hamburger, steamed bun base one side is closed, the other side opening, whole pleasing to the eye degree is not enough, and when edible, because the height of meat, often lead to the steamed bun base and lower steamed bun base apart from the broad on open-ended one side, the person of eating can't bite the last steamed bun base of opening part and lower steamed bun base simultaneously with the mouth, can only bite last steamed bun base or lower steamed bun base when edible, it is not good to eat the taste like this, simultaneously in order to prevent that meat from dropping, materials such as meat generally centre gripping is at last steamed bun base and lower steamed bun base middle part, the meat quality distributes, it is not good to eat the taste.
The cooperation of setting up lower steamed bun extrusion device and lower fixed cylinder 3 in this embodiment, the cooperation of going up steamed bun extrusion device and last fixed cylinder 4 produces hollow steamed bun base, and when making into the hamburger, evenly place material such as meat in the cavity that goes up steamed bun base and lower steamed bun base formed, whole pleasing to the eye degree is higher, and each position thickness of the steamed bun in meat is unanimous, and the meat is even when edible, and the taste is better.
The specific working principle is as follows, during the initial state, the bottom end of the lower fixed cylinder 3 is closed by the first blocking plate 10, the top end of the upper fixed cylinder 4 is opened by the second blocking plate 19, at the moment, the first lower cylinder 11 is positioned above the lower fixed cylinder 3, the top ends of the first upper cylinder 25, the second upper cylinder 26 and the second cylinder 27 and the bottom end of the upper fixed cylinder 4 are positioned on the same plane, the bottom end of the upper fixed cylinder 3 is closed by the cooperation of the first upper cylinder 25, the second upper cylinder 26 and the second cylinder 27, and two 110g of the face agent are respectively placed into the lower fixed cylinder 3 and the upper fixed cylinder 4.
In the pressing mode of the lower steamed bun blank, the fourth cylinder 16 is started to drive the first bearing plate 13 to move downwards, and further drive the first lower cylinder 11, the first cylinder 12 and the third cylinder 15 to move downwards, the first cylinder 12 and the first lower cylinder 11 keep synchronous motion and enter the lower fixed cylinder 3 to press the face agent in the lower fixed cylinder 3 into a round cake shape, then the output shaft of the fourth cylinder 16 moves upwards to move the first lower cylinder 11 and the first cylinder 12 to the upper part of the lower fixed cylinder 3, then the third cylinder 15 is started to drive the first cylinder 12 to move downwards to enter the lower fixed cylinder 3, the face agent in the lower fixed cylinder 3 is pressed into a cylindrical structure with a closed bottom to form the lower steamed bun blank, as shown in fig. 2, then the third cylinder 15 returns to the initial position, the fifth cylinder 17 is started to drive the first bearing plate 13 to move leftwards, so that the first lower cylinder 11 and the first cylinder 12 are positioned at the side edge of the lower fixed cylinder 3, meanwhile, the second cylinder 9 is started to drive the first blocking plate 10 to move towards the right side, and the lower steamed bread blank falls on the table surface of the supporting table 1.
The pressing method of the upper steamed bun blanks comprises the steps of placing the face agent in the upper fixed barrel 4, starting the sixth air cylinder 18, enabling the sixth air cylinder 18 to move leftwards until the top end of the upper fixed barrel 4 is sealed by the second blocking plate 19, then starting the eighth air cylinder 22, the ninth air cylinder 23 and the tenth air cylinder 24, respectively driving the first upper barrel 25, the second upper barrel 26 and the second cylinder 27 to synchronously move upwards, enabling the first upper barrel 25, the second upper barrel 26 and the second cylinder 27 to be matched with each other to extrude the face agent in the upper fixed barrel 4 into a round cake shape, enabling the first upper barrel 25, the second upper barrel 26 and the second cylinder 27 to return to the initial positions, then starting the eighth air cylinder 22 and the tenth air cylinder 24, driving the first upper barrel 25 and the second cylinder 27 to move upwards, pressing the face agent in the upper fixed barrel 4 into the upper steamed bun blanks, wherein the upper portions are round cake shapes as shown in figure 3, the lower portions are annular structures, and the outer diameters of the annular structures are smaller than the inner diameters of the lower blanks, then the first upper drum 25 and the second cylinder 27 return to the initial position, at this time, the seventh cylinder 20 is started to drive the first upper drum 25, the second upper drum 26 and the second cylinder 27 to move leftwards until the bottom end of the upper fixed drum 4 is completely opened, at this time, the upper steamed bun blank falls off and passes through the lower fixed drum 3 and then falls on the lower steamed bun blank, the second cylinder 9 is started again to enable the first blocking plate 10 to return to the lower fixed drum 3, the first cylinder 8 is started again, the first blocking plate 10 is driven by the first cylinder 8 to move downwards, the bottom wall of the first blocking plate 10 is in contact with the upper steamed bun blank, a certain force is applied to enable the upper steamed bun blank and the lower steamed bun blank to be attached more tightly, so that the subsequent transportation of the pumpkin steamed bun blanks and the like are more stable, the produced pumpkin steamed bun blanks are hollow, and the taste is better when the pumpkin steamed bun blanks are eaten.
Set up the cooperation of first lower section of thick bamboo 11 and first cylinder 12, first upper cylinder 25, the cooperation of second upper cylinder 26 and second cylinder 27 are pressed the face agent into cake form at first, then the suppression shaping again, because the face agent is irregular, directly adopts first cylinder 12 suppression can't be suppressed and is the lower steamed bun base shape of standard, directly adopts the cooperation of first upper cylinder 25 and second cylinder 27 also can't be suppressed and is the blank shape of standard last steamed bun.
This device only need will adjust the distance of each cylinder motion, only need with the face agent place in last solid fixed cylinder 4 and solid fixed cylinder 3 down can, convenient operation, production efficiency is high.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; such modifications and substitutions do not depart from the spirit and scope of the present invention, and they should be construed as being included in the following claims and description.
Claims (8)
1. A production process of pumpkin steamed bread blanks applied to Chinese hamburgers is characterized by comprising the following steps:
A. peeling pumpkin, removing seeds, cleaning to obtain 6.5 kg of pumpkin pulp, cutting the pumpkin pulp into slices, and putting the slices into a steam box for steaming for 35-45 minutes to prepare pumpkin paste;
B. taking 25Kg of flour and 15g of dietary alkali, and uniformly stirring the flour and the dietary alkali;
C. mixing 6Kg of pumpkin paste and 5.8L of drinking water with flour mixed with dietary alkali, and stirring for 6-10 min to form a mixture;
D. placing the mixture into a proofing chamber, controlling the temperature in the proofing chamber to be 27 ℃, controlling the humidity to be 65-70% and PH, and proofing for 35-45 minutes;
E. folding and pressing the proofed mixture for 8 times by using a noodle press;
F. preparing a plurality of 110g of face agents from the folded and pressed mixture by using a preparation device, and waking the face agents for 10-12 minutes;
G. placing two dough sheets into a steamed bun patting machine to be pressed into a pumpkin steamed bun blank;
H. feeding the pumpkin steamed bun blanks into a quick-freezing tunnel for quick freezing at the temperature of below-40 ℃ for 35-40 minutes;
I. and packaging the quick-frozen pumpkin steamed bun blanks.
2. The production process of the pumpkin bun blanks applied to Chinese hamburgers according to claim 1, wherein in the step A, the pumpkin pulp is cut into 0.3cm pieces, and the pieces are put into a steam box for steaming for 40 minutes.
3. The production process of the pumpkin bun blanks applied to the Chinese hamburgers according to the claim 1, wherein the pumpkin paste, the drinking water and the flour mixed with the dietary alkali are mixed and stirred for 8 minutes in the step C.
4. The process for producing the pumpkin bun blanks applied to Chinese hamburgers according to claim 1, wherein the temperature of the drinking water in the step C is controlled to be 21-23 ℃.
5. The process for producing the pumpkin bun blanks applied to Chinese hamburgers according to claim 4, wherein the temperature of the drinking water in the step C is controlled at 22 ℃.
6. The production process of the pumpkin bun blanks applied to the Chinese hamburgers according to the claim 1, wherein the mixture in the step D is placed in a proofing chamber for proofing for 40 minutes.
7. The production process of the pumpkin bun blanks applied to Chinese hamburgers according to claim 1, wherein the face agent is wakened for 10 minutes in the step F.
8. The production process of the pumpkin bun blanks applied to the Chinese hamburgers according to claim 1, wherein the bun patting machine comprises a supporting table (1), a lower fixed barrel (3), an upper fixed barrel (4), a lower bun blank extrusion device and an upper bun blank extrusion device, a vertical plate (2) is fixed on the supporting table (1), the lower fixed barrel (3) is consistent with the upper fixed barrel (4) in shape, the lower fixed barrel (3) and the upper fixed barrel (4) are coaxially arranged, two ends of a first connecting plate (5) are respectively connected with the lower fixed barrel (3) and the vertical plate (2), and two ends of a second connecting plate (6) are respectively connected with the upper fixed barrel (4) and the vertical plate (2);
the mounting plate (7) is fixed on the support table (1), a first air cylinder (8) is arranged on the mounting plate (7), a second air cylinder (9) is connected onto an output shaft of the first air cylinder (8), the first air cylinder (8) is located above the second air cylinder (9), the first air cylinder (8) can drive the second air cylinder (9) to move up and down, a first barrier plate (10) is connected onto an output shaft of the second air cylinder (9), the top wall of the first barrier plate (10) is in contact with the bottom end of the lower fixed cylinder (3), the bottom end of the lower fixed cylinder (3) is sealed by the first barrier plate (10), and the first barrier plate (10) can be driven by the second air cylinder (9) to move left and right;
the lower steamed bun blank extrusion device comprises a first lower barrel (11), a first cylinder (12), a first bearing plate (13), a second bearing plate (14), a third cylinder (15), a fourth cylinder (16) and a fifth cylinder (17), wherein the fifth cylinder (17) is fixed on a vertical plate (2), an output shaft of the fifth cylinder (17) is connected with the second bearing plate (14), the fifth cylinder (17) can drive the second bearing plate (14) to move left and right, the fourth cylinder (16) is arranged on the second bearing plate (14), an output shaft of the fourth cylinder (16) is connected with the first bearing plate (13), the fourth cylinder (16) can drive the first bearing plate (13) to move up and down, the first bearing plate (13) is connected with the outer circumferential wall of the first lower barrel (11), the first lower barrel (11) is sleeved on the first cylinder (12), the bottom end of the first cylinder (12) and the bottom end of the first lower barrel (11) are positioned on the same plane, the top end of the first cylinder (12) is positioned above the top end of the first lower cylinder (11), the third cylinder (15) is arranged on the first bearing plate (13), an output shaft of the third cylinder (15) is connected with the circumferential wall of the first cylinder (12) through a third connecting rod, the third cylinder (15) can drive the first cylinder (12) to move up and down, the outer diameter of the first lower cylinder (11) is consistent with the inner diameter of the lower fixed cylinder (3), the first lower cylinder (11) and the lower fixed cylinder (3) are coaxially arranged, and the first lower cylinder (11) is positioned above the lower fixed cylinder (3);
a sixth air cylinder (18) is arranged on the mounting plate (7), a second stop plate (19) is connected to an output shaft of the sixth air cylinder (18), the bottom wall of the second stop plate (19) is in contact with the top end of the upper fixed cylinder (4), the top end of the upper fixed cylinder (4) is sealed by the second stop plate (19), and the sixth air cylinder (18) can drive the second stop plate (19) to move left and right;
the steamed bun blank extrusion device comprises a seventh cylinder (20), a third bearing plate (21), an eighth cylinder (22), a ninth cylinder (23), a tenth cylinder (24), a first upper barrel (25), a second upper barrel (26) and a second cylinder (27), wherein the seventh cylinder (20) is fixed on a vertical plate (2), an output shaft of the seventh cylinder (20) is connected with the third bearing plate (21), the seventh cylinder (20) can drive the third bearing plate (21) to move left and right, the second upper barrel (26) is sleeved on the second cylinder (27), the first upper barrel (25) is sleeved on the second upper barrel (26), the top ends of the first upper barrel (25), the second upper barrel (26) and the second cylinder (27) are positioned on the same plane, the bottom end of the second upper barrel (26) is lower than the bottom end of the first upper barrel (25), and the bottom end of the second cylinder (27) is lower than the bottom end of the second upper barrel (26), the outer diameter of the first upper cylinder (25) is the same as the inner diameter of the upper fixed cylinder (4), the first upper cylinder (25) and the upper fixed cylinder (4) are coaxially arranged, the top end of the first upper cylinder (25) and the bottom end of the upper fixed cylinder (4) are positioned on the same plane, the inner diameter of the first upper cylinder (25) is smaller than the diameter of the first cylinder (12), the eighth cylinder (22), the ninth cylinder (23) and the tenth cylinder (24) are all arranged on the third bearing plate (21), the output shaft of the eighth cylinder (22) is connected with the outer circumferential wall of the first upper cylinder (25) through an eighth connecting rod, the eighth cylinder (22) can drive the first upper cylinder (25) to move up and down, the output shaft of the ninth cylinder (23) is connected with the outer circumferential wall of the second upper cylinder (26) through a ninth connecting rod, the ninth cylinder (23) can drive the second upper cylinder (26) to move up and down, the output shaft of the tenth cylinder (24) is connected with the outer circumferential wall of the second cylinder (27) through a tenth connecting rod, the tenth cylinder (24) can drive the second cylinder (27) to move up and down.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111016737.9A CN113826665B (en) | 2021-08-31 | 2021-08-31 | Production process of pumpkin steamed bread blanks applied to Chinese hamburgers |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111016737.9A CN113826665B (en) | 2021-08-31 | 2021-08-31 | Production process of pumpkin steamed bread blanks applied to Chinese hamburgers |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN113826665A true CN113826665A (en) | 2021-12-24 |
| CN113826665B CN113826665B (en) | 2024-06-18 |
Family
ID=78961922
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111016737.9A Active CN113826665B (en) | 2021-08-31 | 2021-08-31 | Production process of pumpkin steamed bread blanks applied to Chinese hamburgers |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113826665B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114568464A (en) * | 2022-02-28 | 2022-06-03 | 陕西西咸新区三味坊食品有限公司 | Spinach-flavored instant Chinese hamburger biscuit processing equipment and production system |
| CN114586825A (en) * | 2022-02-23 | 2022-06-07 | 陕西西咸新区三味坊食品有限公司 | Production process of instant Chinese hamburger |
Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0540014A1 (en) * | 1991-11-01 | 1993-05-05 | A. FRITSCH GMBH & CO. KG | Method of forming a dough piece and device for producing a bakery product and appropriate pressure element |
| US6391363B1 (en) * | 1999-09-10 | 2002-05-21 | Marion Thiele | Method for producing a baked shaped body |
| US20030003211A1 (en) * | 1999-04-13 | 2003-01-02 | Pizza Hut, Inc. | System and method for producing par-baked pizza crusts |
| CN101204164A (en) * | 2007-12-14 | 2008-06-25 | 上海伟隆机械设备有限公司 | Moon cake automatic punching device |
| CN103125826A (en) * | 2013-03-28 | 2013-06-05 | 许婷 | Making methods of stuffed bread and stuffing thereof |
| CN105660761A (en) * | 2016-03-24 | 2016-06-15 | 闫爱军 | Pneumatic cake pressing machine |
| CN105767066A (en) * | 2014-12-15 | 2016-07-20 | 西安众智惠泽光电科技有限公司 | Electric motor-driven type automatic cake presser |
| CN106037502A (en) * | 2016-07-15 | 2016-10-26 | 高彦明 | Method and device for making Chinese hamburgers |
| TW201943334A (en) * | 2018-04-09 | 2019-11-16 | 統一企業股份有限公司 | Automatic pressing and molding device for semi-finished product of baked food capable of effectively improving quality and efficiency of molding semi-finished product of baked food and reducing labor costs |
| CN209882919U (en) * | 2019-05-10 | 2020-01-03 | 山东厚道餐饮管理有限公司 | Device for making pancake blanks of Chinese hamburgers |
| CN211672180U (en) * | 2018-08-16 | 2020-10-16 | 山西轻工职业技术学院 | A dough moulding device for region culture |
-
2021
- 2021-08-31 CN CN202111016737.9A patent/CN113826665B/en active Active
Patent Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0540014A1 (en) * | 1991-11-01 | 1993-05-05 | A. FRITSCH GMBH & CO. KG | Method of forming a dough piece and device for producing a bakery product and appropriate pressure element |
| US20030003211A1 (en) * | 1999-04-13 | 2003-01-02 | Pizza Hut, Inc. | System and method for producing par-baked pizza crusts |
| US6391363B1 (en) * | 1999-09-10 | 2002-05-21 | Marion Thiele | Method for producing a baked shaped body |
| CN101204164A (en) * | 2007-12-14 | 2008-06-25 | 上海伟隆机械设备有限公司 | Moon cake automatic punching device |
| CN103125826A (en) * | 2013-03-28 | 2013-06-05 | 许婷 | Making methods of stuffed bread and stuffing thereof |
| CN105767066A (en) * | 2014-12-15 | 2016-07-20 | 西安众智惠泽光电科技有限公司 | Electric motor-driven type automatic cake presser |
| CN105660761A (en) * | 2016-03-24 | 2016-06-15 | 闫爱军 | Pneumatic cake pressing machine |
| CN106037502A (en) * | 2016-07-15 | 2016-10-26 | 高彦明 | Method and device for making Chinese hamburgers |
| TW201943334A (en) * | 2018-04-09 | 2019-11-16 | 統一企業股份有限公司 | Automatic pressing and molding device for semi-finished product of baked food capable of effectively improving quality and efficiency of molding semi-finished product of baked food and reducing labor costs |
| CN211672180U (en) * | 2018-08-16 | 2020-10-16 | 山西轻工职业技术学院 | A dough moulding device for region culture |
| CN209882919U (en) * | 2019-05-10 | 2020-01-03 | 山东厚道餐饮管理有限公司 | Device for making pancake blanks of Chinese hamburgers |
Non-Patent Citations (1)
| Title |
|---|
| 百家号: "陕西小吃肉夹馍", pages 1 - 8, Retrieved from the Internet <URL:https://baijiahao.baidu.com/s?id=1618842573423211944&wfr=spider&for=pc> * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114586825A (en) * | 2022-02-23 | 2022-06-07 | 陕西西咸新区三味坊食品有限公司 | Production process of instant Chinese hamburger |
| CN114586825B (en) * | 2022-02-23 | 2024-05-07 | 陕西西咸新区三味坊食品有限公司 | Production process of instant Chinese hamburger |
| CN114568464A (en) * | 2022-02-28 | 2022-06-03 | 陕西西咸新区三味坊食品有限公司 | Spinach-flavored instant Chinese hamburger biscuit processing equipment and production system |
Also Published As
| Publication number | Publication date |
|---|---|
| CN113826665B (en) | 2024-06-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN113826665A (en) | Production process of pumpkin steamed bread blanks applied to Chinese hamburgers | |
| CN1091576C (en) | Multistrand twist cereal pieces and method of prepn. | |
| CN110771659A (en) | Method for making coarse grain crisp toast | |
| CN101461392A (en) | Sugar-free bread and method for producing the same | |
| EP0828426A1 (en) | Method for preparing leavened dough or leavened puff pastry and food products made therefrom | |
| CN103988875B (en) | A kind of production method of the fruits and vegetables cookies that ferment | |
| CN103098841A (en) | Manufacture method for sugar-free nutritious digestion biscuit | |
| CN101617710A (en) | Multi-taste cookies | |
| CN101461393A (en) | Sugar-free dietetic bread and method for producing the same | |
| CN106376842A (en) | Sweet potato-flavor puffed food and preparation method thereof | |
| KR100332354B1 (en) | Dietary fiber from marine products, refining process thereof and the manufacture of functional food containing the dietary fiber | |
| CN111202118A (en) | Lactic acid flavored pocket bread and preparation method thereof | |
| CN101884342B (en) | Process for making maize cakes | |
| CN112400945A (en) | Bulking additive for aluminum-free deep-fried dough sticks and method for preparing frozen green bodies | |
| CN112772903B (en) | Lactobacillus fermentation liquor and application thereof | |
| CN113841834A (en) | Formula and preparation method of pitaya dumpling wrappers | |
| CN107467113A (en) | A kind of preparation method of cake | |
| CN105851934A (en) | Bread shrimp and preparation method thereof | |
| RU2643251C1 (en) | Method for manufacturing bakery products of functional purpose | |
| JP2020191855A (en) | Method for producing bakery product, and wheat-containing dough molding machine | |
| US20200187511A1 (en) | Rice crispbreads for child nutrition and a method for manufacturing thereof | |
| CN110338203A (en) | A kind of health type macadamia cookies and preparation method thereof | |
| RU2737394C1 (en) | Gluten-free flour confectionary product production method | |
| RU2274000C1 (en) | Method for preparing of farinaceous confectionery product | |
| RU2803801C1 (en) | Ingredients for making flour confectionery products from whole-grain sorghum flour for dietary nutrition |
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 |