CN114424781A - Production process of golden crisp - Google Patents
Production process of golden crisp Download PDFInfo
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- CN114424781A CN114424781A CN202111557512.4A CN202111557512A CN114424781A CN 114424781 A CN114424781 A CN 114424781A CN 202111557512 A CN202111557512 A CN 202111557512A CN 114424781 A CN114424781 A CN 114424781A
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- 238000004806 packaging method and process Methods 0.000 claims abstract description 43
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- 238000000034 method Methods 0.000 claims abstract description 25
- 238000004140 cleaning Methods 0.000 claims abstract description 19
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- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 13
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 10
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- 238000009499 grossing Methods 0.000 claims abstract description 4
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- 238000004904 shortening Methods 0.000 claims description 3
- 230000035943 smell Effects 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
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- 239000011248 coating agent Substances 0.000 claims 1
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- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 6
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Images
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/31—Filled, to be filled or stuffed products filled before baking
-
- 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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- 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
- A21D2/14—Organic oxygen compounds
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
- A21D2/165—Triglycerides
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- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- 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
- A21D2/34—Animal material
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- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
-
- 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
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a production process of golden crisp, which comprises the following steps: step one, making golden milk crisp stuffing; step two, making fish roe stuffing; step three, making the fried dough cake; step four, making crispy sheets; step five, molding; step six, brushing egg liquid; step seven, baking and decorating; step eight, pre-packaging; step nine, outer packing; wherein in the first step, the processing comprises the following steps: firstly, defoaming egg white with soda for later use; secondly, fully stirring all the materials by a sugar-oil mixing method, and refining, smoothing and having no particles; thirdly, cleaning and disinfecting tools and machines used in the manufacturing process; according to the invention, the golden crisp is produced through an accurate process, so that the taste of the golden crisp is ensured, meanwhile, the golden crisp is prepared at an accurate temperature and subjected to temperature measurement for many times in the production process, the phenomenon that the golden crisp is burnt is avoided, and the golden crisp is beneficial to the beauty.
Description
Technical Field
The invention relates to the technical field of food production, in particular to a production process of golden crisp.
Background
The golden crisp is a delicious food, is delicious and delicious, and is widely produced and manufactured, and the steps are various in the process of preparing the golden crisp, so that the golden crisp is usually manufactured by adopting the prior experience in the preparation process, the prepared golden crisp has larger taste difference, and in the preparation process, the influence of the temperature on the golden crisp is larger, the phenomenon of skin scorching is easy to occur on the surface of the golden crisp in the preparation process by adopting the prior experience, and the attractiveness of the golden crisp is not facilitated.
Disclosure of Invention
The invention aims to provide a production process of golden crisp, which aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a production process of golden crisp comprises the following steps: step one, making golden milk crisp stuffing; step two, making fish roe stuffing; step three, making the fried dough cake; step four, making crispy sheets; step five, molding; step six, brushing egg liquid; step seven, baking and decorating; step eight, pre-packaging; step nine, outer packing;
wherein in the first step, the processing comprises the following steps: firstly, defoaming egg white with soda for later use; secondly, fully stirring all the materials by a sugar-oil mixing method, and refining, smoothing and having no particles; thirdly, cleaning and disinfecting tools and machines used in the manufacturing process;
wherein in the second step, the processing comprises the following steps: firstly, putting the roe and the quicksand stuffing into a stirrer in proportion, and stirring at medium speed until wire drawing is finished, namely stopping stirring; secondly, cleaning and disinfecting tools and machines used in the manufacturing process;
wherein in the third step, the processing comprises the following steps: firstly, raw materials are taken out from a warehouse according to the requirement of a production plan on the day, and the work of material confirmation is carried out: color, shape, existence of impurities and existence of abnormal odor; secondly, putting the low-gluten flour, the south qiao butter and the soybean oil into a stirrer in proportion, quickly stirring until no obvious dry powder exists, then slowly stirring until the mixture is uniform and no particles exist, and finishing the shortening; note that: cannot be stirred until the swelling color turns white; thirdly, putting the stirred fried dough cakes into a storage basin sterilized by alcohol, and taking the fried dough cakes to the side of the pastry making chopping board in a forming area; fourthly, after the operation is finished, the work of sanitation and cleaning of the area and machine disinfection is well done;
wherein in the fourth step, the processing comprises the following steps: firstly, taking required raw materials from a warehouse according to a production plan of the day: the method comprises the following steps of (1) preparing medium gluten flour, ghee, soybean oil, white sugar and the like, and performing material confirmation: color, shape, existence of impurities and abnormal odor; secondly, adding additives such as white sugar and the like into the stirrer in proportion, then adding water in proportion, slowly stirring until the white sugar is melted in the water, and stopping stirring; thirdly, sequentially adding the materials such as the butter, the soybean oil, the high gluten flour, the medium gluten flour and the like according to a certain proportion, stirring slowly until no obvious powder is formed after all the materials are added, and then stirring quickly until the stirring state is confirmed: a small piece of dough is taken up and slightly pulled to be not broken, and the machine is stopped and stirred; the well stirred dough is moved out of the stirrer and placed into a rectangular basin, and then is conveyed to the side of the pastry making chopping board in the forming area; fourthly, the prepared fried flour cake and the prepared pastry material are respectively divided into smooth dough shapes according to the proportion for standby; fifthly, the prepared pastry dough is placed on the surface of the spread pastry, so that the pastry is completely wrapped by the pastry; note that: the surface of the pastry cannot be exposed; sixthly, putting the dough wrapped with the crisps on a crisper machine to make crisps, after the dough is pressed open, stacking the dough into three layers, pressing the dough, stacking the dough into three layers again after the dough is pressed open again, pressing the dough into smooth surfaces and the thickness required by a forming machine, and then putting the dough into the forming machine; seventh, during the treatment, the stuffing in the storage barrel needs to be covered by a plastic film in the operation process, so that the moisture is prevented from being volatilized and dried; if the wrapper is too dry or the pastry is not uniformly wrapped, the poor cracking of the wrapper can be caused during forming;
wherein in the above step five, the processing comprises the steps of: cleaning and disinfecting a forming machine before operation, checking whether the machine is normal or not, and starting the forming machine to be in a standby state; secondly, taking grapefruit stuffing from a warehouse according to the requirement of the production plan of the day; thirdly, baking the clean baking tray for 5 minutes at high temperature, spraying alcohol into the baking tray, and putting the baking tray into a tray discharging machine; adding the prepared fish stuffing and grapefruit stuffing into a stuffing feeding box in a forming machine respectively according to an operation process, clicking inner, middle and stuffing operation keys until stuffing is discharged from a discharge port, and confirming and adjusting the position and weight of the stuffing; fifthly, in the forming process, the operation condition of equipment is checked at intervals, the formed stuffing is extracted to confirm the wrapping position and whether the weight of the inner stuffing and the outer stuffing is in a standard range by using a scale; sixthly, automatically dropping the formed golden crisp into a set baking tray through a tray arranging machine, and confirming that the surface of the cake is free of foreign matters and dirt after the tray is filled with the golden crisp; the flour cake is round and has no inward sink and is exposed; certain space is reserved between the products without adhesion; seventhly, after production is finished, cleaning, sanitation and disinfection work of operation areas, equipment, tools and the like is well done;
wherein in the sixth step, the processing comprises the following steps: taking fresh eggs from a warehouse according to the proportion of the production task on the day, and determining whether the shells of the eggs are damaged or not and peculiar smells; secondly, opening the eggs, separating egg yolks and egg white, scattering 1000 g of egg white with 5 g of salt, and filtering for later use; before brushing egg liquid, firstly confirming that brush hair is dry and clean, and slightly tearing the hair to confirm that the hair cannot fall off; brushing the egg liquid on the top of the golden crisp uniformly by using a brush;
wherein in the seventh step, the processing comprises the steps of: firstly, after the oven is preheated to 220 ℃ in advance, the grill filled with the baking tray is pushed into the oven lightly for baking for 16 minutes; secondly, pushing the test cake core temperature out of the oven for each golden cake; thirdly, after the syrup is decorated, baking for 1 minute at the baking oven temperature of 220 ℃ and discharging; fourthly, pushing the baked finished product moving frame to a cooling room, turning on an ultraviolet lamp, and closing the cooling room door in time;
wherein in the above step eight, the processing comprises the steps of: firstly, leading out a bottom support, an upper cover and a packaging film from a warehouse according to the production task of the day, opening an air conditioner and a dehumidifier in a cooling room and a support loading room in advance, and making temperature and humidity records according to required time; secondly, supporting in a separating way: spraying alcohol to sterilize both hands before operation, then separating the orderly arranged inner supports one by one, confirming whether dirt, foreign matter adhesion, deformation and the like exist in the support separating process, and selecting defective products if the defective products exist, wherein the defective products are placed in a white large plastic bag after alcohol sterilization; after the operation is finished, placing the plastic bag for holding in the support in a cooling room for ultraviolet sterilization; thirdly, supporting: firstly, confirming the product temperature of a cooling room; finally, before operation, both hands must wear dust-free plastic gloves, and spray a small amount of alcohol for disinfection, firstly, the appearance is confirmed according to the size, shape and color of the product, and the product with unqualified appearance is selected and placed; the good products are lightly taken up and placed into the bottom support, the outer support is covered, for the convenience of counting, 35 products which are already loaded and held in the support are placed on one baking tray, and about 1120 products are placed on one rack; cleaning and disinfecting the packaging machine before the operation is started, unsealing the packaging film, confirming the color of the pattern, confirming no foreign matter adhesion at two ends, wiping and disinfecting the packaging film, and then loading the packaging film on the machine; updating the coding date; starting up the machine to run and debug, ensuring that the packaging pattern is correct, the seal is neat and the packaging date is clear; placing a plastic frame at a discharge port to connect the product before the packaging operation is started, automatically putting the deoxidizer into a packaging machine, and confirming whether the deoxidizer is effective before the machine is operated; when the packaging machine and the bag throwing machine are started to operate, the supported egg yolk crisps are sequentially placed into a packaging groove, and whether foreign matters exist or not is determined before placement; if dirt or debris exists on the operation table, the operation table needs to be cleaned in time so as to avoid being stuck to the product; sixthly, confirming the appearance of the initially packaged product, and randomly selecting 2-3 products for water test experiments; counting the number of packages during packaging, dragging the plastic frames filled with the products to a first-floor warehouse for storage by using a clamping plate, counting the finished number, the number of defective products, packaging waste films and the like in the same day after production is finished in the same day, reporting the results in a working group, and providing an accurate basis for making reports for warehouses and finance;
wherein in the ninth step, the processing comprises the following steps: firstly, carrying out external packing on a warehouse according to the requirement of a customer order; secondly, in order to accurately confirm whether the product package leaks air and the oxygen absorption effect, the product produced on the day can be packaged and delivered after being placed for more than one day; thirdly, the packaging is strictly carried out according to the packaging specification, so that the situations of few packaging and neglected packaging are avoided; and fourthly, placing the packaged products to be delivered to a delivery area, and remarking the name or address of the customer when the products are delivered to the outer box, so as to avoid mixing the products.
Preferably, in the fourth step, the pastry dough is placed for 5 to 10 minutes, so that the relaxation and the strength and the tension of the dough are more stable.
Preferably, in the fifth step, the weight standard of the single golden crisp is as follows: filling: yolk, weight standard: 3-4 g; filling: snow charming skin, weight standard: 19-21 g; epidermis: crispy skin, weight standard: 15-16 g; golden milk crunchy skin: the weight standard is as follows: 5-6 g; the weight standard of the formed golden crisp is as follows: 45 grams, and the error of a single golden crisp after molding is +/-1 gram.
Preferably, in the seventh step, the temperature of the cake core is measured by a thermometer, and the cake core can be pushed out of the oven at 92-95 ℃.
Preferably, in the step eight, the temperature of the product in the cooling room can be measured by inserting a temperature measuring pin into the cake core, reading data to determine whether the loading can be started, and the measured product must be taken out as a defective product and put in another place, for example, if the temperature is below 30 ℃, the loading can be started, and the grill is pushed to the loading room.
Preferably, in the step eight, the water test experiment step is to firstly immerse the product in water completely, and then slightly press the sealing part by hand, if bubbles are generated, the package is air-leakage.
Preferably, in the ninth step, the product and the packaging film are sorted again during packaging, and defective products such as swelling bags, no date, product defects, foreign matters and the like are selected.
Compared with the prior art, the invention has the beneficial effects that: this crisp production technology of gold, produce the crisp through accurate technology, it adopts existing grasp experience to make the crisp to have changed the producer in the tradition to it is big to have avoided the crisp taste error of gold, and then has guaranteed the taste of making the crisp of gold, adopts accurate temperature and carries out temperature measurement many times to the crisp of gold in the production process at the in-process of preparation simultaneously, has avoided the crisp phenomenon of burnt skin that takes place of gold, is favorable to the pleasing to the eye of the crisp of gold.
Drawings
FIG. 1 is a process flow diagram of the present invention;
FIG. 2 is a flow chart of the production process of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1-2, an embodiment of the present invention is shown: a production process of golden crisp comprises the following steps: step one, making golden crunchy milk stuffing; step two, making fish roe stuffing; step three, making the fried dough cake; step four, making crispy sheets; step five, molding; step six, brushing egg liquid; step seven, baking and decorating; step eight, pre-packaging; step nine, outer packing;
wherein in the first step, the processing comprises the following steps: firstly, defoaming egg white soda for later use; secondly, fully stirring all the materials by a sugar-oil mixing method, and refining, smoothing and no particles; thirdly, cleaning and disinfecting tools and machines used in the manufacturing process;
wherein in the second step, the processing comprises the following steps: firstly, putting the roe and the quicksand stuffing into a stirrer in proportion, and stirring at medium speed until wire drawing is finished, namely stopping stirring; secondly, cleaning and disinfecting tools and machines used in the manufacturing process;
wherein in the third step, the processing comprises the following steps: firstly, taking raw materials from a warehouse according to the requirement of a production plan on the day, and performing material confirmation: color, shape, existence of impurities and abnormal odor; secondly, putting the low-gluten flour, the south qiao butter and the soybean oil into a stirrer in proportion, quickly stirring until no obvious dry powder exists, then slowly stirring until the mixture is uniform and no particles exist, and finishing the shortening; note that: the mixture can not be stirred until the swelling color is whitish; thirdly, putting the stirred fried dough cakes into a storage basin sterilized by alcohol, and taking the fried dough cakes to the side of the pastry making chopping board in a forming area; fourthly, after the operation is finished, the work of sanitation and cleaning of the area and machine disinfection is well done;
wherein in the fourth step, the processing comprises the following steps: firstly, taking required raw materials from a warehouse according to a production plan of the day: the method comprises the following steps of (1) preparing medium gluten flour, ghee, soybean oil, white sugar and the like, and performing material confirmation: color, shape, existence of impurities and existence of abnormal odor; secondly, adding additives such as white sugar and the like into the stirrer in proportion, then adding water in proportion, slowly stirring until the white sugar is melted in the water, and stopping stirring; thirdly, sequentially adding the materials such as the butter, the soybean oil, the high gluten flour, the medium gluten flour and the like according to a certain proportion, stirring slowly until no obvious powder is formed after all the materials are added, and then stirring quickly until the stirring state is confirmed: a small piece of dough is taken up and slightly pulled to be not broken, and the machine is stopped and stirred; the well stirred dough is moved out of the stirrer and placed into a rectangular basin, and then is conveyed to the side of the pastry making chopping board in the forming area; fourthly, the prepared fried dough cake and the prepared pastry material are respectively divided into smooth dough shapes for standby according to a proportion, and the pastry dough is placed for 5-10 minutes, so that the relaxation strength and the tensile force of the dough are more stable; fifthly, the prepared pastry dough is placed on the surface of the spread pastry, so that the pastry is completely wrapped by the pastry; note that: the surface of the pastry cannot be exposed; sixthly, putting the dough wrapped with the crisps on a crisper machine to make crisps, after the dough is pressed open, stacking the dough into three layers, pressing the dough, stacking the dough into three layers again after the dough is pressed open again, pressing the dough into smooth surfaces and the thickness required by a forming machine, and then putting the dough into the forming machine; seventh, during the treatment, the stuffing in the storage barrel needs to be covered by a plastic film in the operation process, so that the moisture is prevented from being volatilized and dried; if the wrapper is too dry or the pastry is not uniformly wrapped, the poor cracking of the wrapper can be caused during forming;
wherein in the above step five, the processing comprises the steps of: cleaning and disinfecting a forming machine before operation, checking whether the machine is normal or not, and starting the forming machine to be in a standby state; secondly, taking grapefruit stuffing from a warehouse according to the requirement of the production plan of the day; thirdly, baking the clean baking tray for 5 minutes at high temperature, spraying alcohol into the baking tray, and putting the baking tray into a tray discharging machine; adding the prepared fish stuffing and grapefruit stuffing into a stuffing feeding box in a forming machine respectively according to an operation process, clicking inner, middle and stuffing operation keys until stuffing is discharged from a discharge port, and confirming and adjusting the position and weight of the stuffing; single golden crisp weight standard: filling: yolk, weight standard: 3-4 g; filling: snow charming skin, weight standard: 19-21 g; epidermis: crispy skin, weight standard: 15-16 g; golden milk crunchy skin: the weight standard is as follows: 5-6 g; the weight standard of the formed golden crisp is as follows: 45 grams, and the error of a single golden crisp after molding is +/-1 gram; fifthly, in the forming process, the operation condition of equipment is checked at intervals, the formed stuffing is extracted to confirm the wrapping position and whether the weight of the inner stuffing and the outer stuffing is in a standard range by using a scale; sixthly, automatically dropping the formed golden crisp into a set baking tray through a tray arranging machine, and confirming that the surface of the cake is free of foreign matters and dirt after the tray is filled with the golden crisp; the flour cake is round and has no inward sink and is exposed; certain space is reserved between the products without adhesion; seventhly, after production is finished, cleaning, sanitation and disinfection work of operation areas, equipment, tools and the like is well done;
wherein in the sixth step, the processing comprises the following steps: taking fresh eggs from a warehouse according to the proportion of the production task on the day, and determining whether the shells of the eggs are damaged or not and peculiar smells; secondly, opening the eggs, separating yolk from egg white, adding 5 g of salt into 1000 g of egg white, scattering and filtering for later use; before brushing egg liquid, firstly confirming that brush hair is dry and clean, and slightly tearing the hair to confirm that the hair cannot fall off; brushing the egg liquid on the top of the golden crisp uniformly by using a brush;
wherein in the seventh step, the processing comprises the steps of: firstly, after the oven is preheated to 220 ℃ in advance, the grill filled with the baking tray is pushed into the oven lightly for baking for 16 minutes; secondly, pushing out the temperature of the test cake core from the oven for each frame of golden crisp, wherein the temperature of the test cake core is measured by a thermometer, and the test cake core can be pushed out of the oven when the temperature of the cake core is 92-95 ℃; thirdly, after the syrup is decorated, baking for 1 minute at the baking oven temperature of 220 ℃ and discharging; fourthly, pushing the baked finished product moving frame to a cooling room, turning on an ultraviolet lamp, and closing the cooling room door in time;
wherein in the above step eight, the processing comprises the steps of: firstly, leading out a base support, an upper cover and a packaging film from a warehouse according to a production task of the day, starting an air conditioner and a dehumidifier of a cooling room and a base loading room in advance, and making temperature and humidity records according to required time; secondly, supporting in a separating way: spraying alcohol to sterilize both hands before operation, then separating the orderly arranged inner supports one by one, confirming whether dirt, foreign matter adhesion, deformation and the like exist in the support separating process, and selecting defective products if the defective products exist, wherein the defective products are placed in a white large plastic bag after alcohol sterilization; after the operation is finished, placing the plastic bag for holding in the support in a cooling room for ultraviolet sterilization; thirdly, supporting: firstly, confirming the temperature of a product in a cooling room, inserting a temperature test needle into a cake core for the temperature of the product in the cooling room, reading data and judging whether to start to load and hold, wherein the tested product needs to be taken out as a defective product and put in another place, if the temperature is below 30 ℃, loading and holding can be started, and a grill is pushed to a loading and holding room; finally, before operation, both hands must wear dust-free plastic gloves, and spray a small amount of alcohol for disinfection, firstly, the appearance is confirmed according to the size, shape and color of the product, and the product with unqualified appearance is selected and placed; the good products are lightly taken up and placed into the bottom support, the outer support is covered, for the convenience of counting, 35 products which are already loaded and held in the support are placed on one baking tray, and about 1120 products are placed on one rack; cleaning and disinfecting the packaging machine before the operation is started, unsealing the packaging film, confirming the color of the pattern, confirming no foreign matter adhesion at two ends, wiping and disinfecting the packaging film, and then loading the packaging film on the machine; updating the coding date; starting up the machine to run and debug, ensuring that the packaging pattern is correct, the seal is neat and the packaging date is clear; placing a plastic frame at a discharge port to connect the product before the packaging operation is started, automatically putting the deoxidizer into a packaging machine, and confirming whether the deoxidizer is effective before the machine is operated; when the packaging machine and the bag throwing machine are started to operate, the supported egg yolk crisps are sequentially placed into a packaging groove, and whether foreign matters exist or not is determined before placement; if dirt or debris exists on the operation table, the operation table needs to be cleaned in time so as to avoid being stuck to the product; sixthly, confirming the appearance of the initially packaged product, and randomly selecting 2-3 products for water testing experiments, wherein the water testing experiments comprise the steps of firstly completely immersing the product in water, then slightly pressing a sealing part by hands, and if bubbles are generated, indicating that the package is air-leaked; counting the number of packages during packaging, dragging the plastic frames filled with the products to a first-floor warehouse for storage by using a clamping plate, counting the finished number, the number of defective products, packaging waste films and the like in the same day after production is finished in the same day, reporting the results in a working group, and providing an accurate basis for making reports for warehouses and finance;
wherein in the ninth step, the processing comprises the following steps: firstly, the warehouse carries out external packing according to the requirement of a customer order; secondly, in order to accurately confirm whether the product package leaks air and the oxygen absorption effect, the product produced on the day can be packaged and delivered after being placed for more than one day; when in packaging, products and packaging films are selected again, and defective products such as swelling bags, no date, product defects or foreign matters are selected; thirdly, the packaging is strictly carried out according to the packaging specification, so that the situations of few packaging and neglected packaging are avoided; and fourthly, placing the packaged products to be delivered to a delivery area, and remarking the name or address of the customer when the products are delivered to the outer box, so as to avoid mixing the products.
Based on the above, the golden crisp is produced by an accurate process when the golden crisp is used, so that the uniform taste of the golden crisp is ensured, the delicious taste of the produced golden crisp is facilitated, the accurate temperature is adopted in the preparation process, the temperature of the golden crisp in the production process is measured for multiple times, the phenomenon that the golden crisp is burnt is avoided, and the attractiveness of the golden crisp is facilitated.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes 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. Any reference sign in a claim should not be construed as limiting the claim concerned.
Claims (7)
1. A production process of golden crisp comprises the following steps: step one, making golden milk crisp stuffing; step two, making fish roe stuffing; step three, making the fried dough cake; step four, making crispy sheets; step five, molding; step six, brushing egg liquid; step seven, baking and decorating; step eight, pre-packaging; step nine, outer packing; the method is characterized in that:
wherein in the first step, the processing comprises the following steps: firstly, defoaming egg white with soda for later use; secondly, fully stirring all the materials by a sugar-oil mixing method, and refining, smoothing and having no particles; thirdly, cleaning and disinfecting tools and machines used in the manufacturing process;
wherein in the second step, the processing comprises the following steps: firstly, putting the roe and the quicksand stuffing into a stirrer in proportion, and stirring at medium speed until wire drawing is finished, namely stopping stirring; secondly, cleaning and disinfecting tools and machines used in the manufacturing process;
wherein in the third step, the processing comprises the following steps: firstly, taking raw materials from a warehouse according to the requirement of a production plan on the day, and performing material confirmation: color, shape, existence of impurities and existence of abnormal odor; secondly, putting the low-gluten flour, the south qiao butter and the soybean oil into a stirrer in proportion, quickly stirring until no obvious dry powder exists, then slowly stirring until the mixture is uniform and no particles exist, and finishing the shortening; note that: cannot be stirred until the swelling color turns white; thirdly, putting the stirred fried dough cakes into a storage basin sterilized by alcohol, and taking the fried dough cakes to the side of the pastry making chopping board in a forming area; fourthly, after the operation is finished, the work of sanitation and cleaning of the area and machine disinfection is well done;
wherein in the fourth step, the processing comprises the following steps: firstly, taking required raw materials from a warehouse according to a production plan of the day: the method comprises the following steps of (1) preparing medium gluten flour, ghee, soybean oil, white sugar and the like, and performing material confirmation: color, shape, existence of impurities and existence of abnormal odor; secondly, adding additives such as white sugar and the like into the stirrer in proportion, then adding water in proportion, slowly stirring until the white sugar is melted in the water, and stopping stirring; thirdly, sequentially adding the materials such as the butter, the soybean oil, the high gluten flour and the medium gluten flour in a certain proportion, stirring at a slow speed until no obvious powder is formed after all the materials are added, and then stirring at a fast speed until the stirring state is confirmed: taking a small piece of dough, slightly pulling the dough apart, stopping the machine without breaking the dough, and stirring the dough; the well stirred dough is moved out of the stirrer and placed into a rectangular basin, and then is conveyed to the side of the pastry making chopping board in the forming area; fourthly, the prepared fried flour cake and the prepared pastry material are respectively divided into smooth dough shapes according to the proportion for standby; fifthly, the prepared pastry dough is placed on the surface of the spread pastry, so that the pastry is completely wrapped by the pastry; note that: the surface of the pastry cannot be exposed; sixthly, putting the dough wrapped with the fried dough on a pastry making machine to make pastry, after the pastry is pressed, stacking the pastry in three layers, pressing the pastry again, after the pastry is pressed, stacking the pastry again in three layers, pressing the pastry into a smooth surface and a width required by a forming machine, and putting the pastry into the forming machine; seventh, during the treatment, the stuffing in the storage barrel needs to be covered by a plastic film in the operation process, so that the moisture is prevented from being volatilized and dried; if the wrapper is too dry or the pastry is not uniformly wrapped, the poor cracking of the wrapper can be caused during forming;
wherein in the above step five, the processing comprises the steps of: cleaning and disinfecting a forming machine before operation, checking whether the machine is normal or not, and starting the forming machine to be in a standby state; secondly, taking grapefruit stuffing from a warehouse according to the requirement of the production plan of the day; thirdly, baking the clean baking tray for 5 minutes at high temperature, spraying alcohol into the baking tray, and putting the baking tray into a tray discharging machine; adding the prepared fish stuffing and grapefruit stuffing into a stuffing feeding box in a forming machine respectively according to an operation process, clicking inner, middle and stuffing operation keys until stuffing is discharged from a discharge port, and confirming and adjusting the position and weight of the stuffing; fifthly, in the forming process, the operation condition of equipment is checked at intervals, the formed stuffing is extracted to confirm the wrapping position and whether the weight of the inner stuffing and the outer stuffing is in a standard range by using a scale; sixthly, automatically dropping the formed golden crisp into a set baking tray through a tray arranging machine, and confirming that the surface of the cake is free of foreign matters and dirt after the tray is filled with the golden crisp; the flour cake is round and has no inward sink and is exposed; certain space is reserved between the products without adhesion; seventhly, after production is finished, cleaning, sanitation and disinfection work of operation areas, equipment, tools and the like is well done;
wherein in the sixth step, the processing comprises the following steps: taking fresh eggs from a warehouse according to the proportion of the production task on the day, and determining whether the shells of the eggs are damaged or not and peculiar smells; secondly, opening the eggs, separating yolk from egg white, adding 5 g of salt into 1000 g of egg white, scattering and filtering for later use; before brushing egg liquid, firstly confirming that brush hair is dry and clean, and slightly tearing the hair to confirm that the hair cannot fall off; brushing the egg liquid on the top of the golden crisp uniformly by using a brush;
wherein in the seventh step, the processing comprises the steps of: firstly, after the oven is preheated to 220 ℃ in advance, the grill filled with the baking tray is pushed into the oven lightly for baking for 16 minutes; secondly, pushing the golden crisp out of the oven to test the temperature of the cake core; thirdly, after the syrup is decorated, baking for 1 minute at the baking oven temperature of 220 ℃ and discharging; fourthly, pushing the baked finished product moving frame to a cooling room, turning on an ultraviolet lamp, and closing the cooling room door in time;
wherein in the above step eight, the processing comprises the steps of: firstly, leading out a bottom support, an upper cover and a packaging film from a warehouse according to the production task of the day, opening an air conditioner and a dehumidifier in a cooling room and a support loading room in advance, and making temperature and humidity records according to required time; secondly, supporting in a separating way: spraying alcohol to sterilize both hands before operation, then separating the orderly arranged inner supports one by one, confirming whether dirt, foreign matter adhesion, deformation and the like exist in the support separating process, and selecting defective products if the defective products exist, wherein the defective products are placed in a white large plastic bag after alcohol sterilization; after the operation is finished, placing the plastic bag for holding in the support in a cooling room for ultraviolet sterilization; thirdly, supporting: firstly, confirming the product temperature of a cooling room; finally, before operation, both hands must wear dust-free plastic gloves, and spray a small amount of alcohol for disinfection, firstly, the appearance is confirmed according to the size, shape and color of the product, and the product with unqualified appearance is selected and placed; the good products are lightly taken up and placed into the bottom support, the outer support is covered, for the convenience of counting, 35 products which are already loaded and held in the support are placed on one baking tray, and about 1120 products are placed on one rack; cleaning and disinfecting the packaging machine before the operation is started, unsealing the packaging film, confirming the color of the pattern, confirming no foreign matter adhesion at two ends, wiping and disinfecting the packaging film, and then loading the packaging film on the machine; updating the coding date; starting up the machine to run and debug, ensuring that the packaging pattern is correct, the seal is neat and the packaging date is clear; placing a plastic frame at a discharge port to connect the product before the packaging operation is started, automatically putting the deoxidizer into a packaging machine, and confirming whether the deoxidizer is effective before the machine is operated; when the packaging machine and the bag throwing machine are started to operate, the supported egg yolk crisps are sequentially placed into a packaging groove, and whether foreign matters exist or not is determined before placement; if dirt or debris exists on the operation table, the operation table needs to be cleaned in time so as to avoid being stuck to the product; sixthly, confirming the appearance of the initially packaged product, and randomly selecting 2-3 products for water test experiments; counting the number of packages during packaging, dragging the plastic frames filled with the products to a first-floor warehouse for storage by using a clamping plate, counting the finished number, the number of defective products, packaging waste films and the like in the same day after production is finished in the same day, reporting the results in a working group, and providing an accurate basis for making reports for warehouses and finance;
wherein in the ninth step, the processing comprises the following steps: firstly, the warehouse carries out external packing according to the requirement of a customer order; secondly, in order to accurately confirm whether the product package leaks air and the oxygen absorption effect, the product produced on the day can be packaged and delivered after being placed for more than one day; thirdly, the packaging is strictly carried out according to the packaging specification, so that the situations of few packaging and neglected packaging are avoided; and fourthly, placing the packaged products to be delivered to a delivery area, and remarking the name or address of the customer when the products are delivered to the outer box, so as to avoid mixing the products.
2. The production process of the golden crisp according to claim 1, wherein the production process comprises the following steps: in the fourth step, the crisp dough is placed for 5-10 minutes, so that the loose strength and the tensile force of the dough are more stable.
3. The production process of the golden crisp according to claim 1, wherein the production process comprises the following steps: in the fifth step, the weight standard of a single golden crisp is as follows: filling: yolk, weight standard: 3-4 g; filling: snow charming skin, weight standard: 19-21 g; epidermis: crispy coating, weight standard: 15-16 g; golden milk crunchy skin: the weight standard is as follows: 5-6 g; the weight standard of the formed golden crisp is as follows: 45 grams, and the error of a single golden crisp after molding is +/-1 gram.
4. The production process of the golden crisp according to claim 1, wherein the production process comprises the following steps: and step seven, testing the temperature of the cake core by using a thermometer, and pushing the cake core out of the oven when the temperature of the cake core is 92-95 ℃.
5. The production process of the golden crisp according to claim 1, wherein the production process comprises the following steps: in the step eight, the temperature of the product in the cooling room can be inserted into the cake core by using the temperature test needle, the data is read to judge whether the loading can be started, the tested product is taken out as a defective product and put in another way, if the temperature is below 30 ℃, the loading can be started, and the grill is pushed to the loading room.
6. The production process of the golden crisp according to claim 1, wherein the production process comprises the following steps: in the step eight, the water testing experiment step is that firstly, the product is completely sunk in water, then the sealing position is slightly pressed by hands, and if bubbles appear, the package leaks air.
7. The production process of the golden crisp according to claim 1, wherein the production process comprises the following steps: in the ninth step, products and packaging films are selected again during packaging, and defective products such as swelling bags, no date, product defects or foreign matters are selected.
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| CN104855478A (en) * | 2015-05-13 | 2015-08-26 | 深圳市麦轩食品有限公司 | Egg-yolk flaky pastry and preparation method therefor |
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| CN109662126A (en) * | 2018-12-27 | 2019-04-23 | 广东顺德黄但记食品有限公司 | A kind of kernel jerky EGG YOLK SHORTCAKE and its manufacture craft |
| CN109864093A (en) * | 2019-03-28 | 2019-06-11 | 北京好仁缘食品有限公司 | A kind of EGG YOLK SHORTCAKE and preparation method thereof |
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| CN104855478A (en) * | 2015-05-13 | 2015-08-26 | 深圳市麦轩食品有限公司 | Egg-yolk flaky pastry and preparation method therefor |
| CN106900797A (en) * | 2017-04-27 | 2017-06-30 | 广西朗盛食品科技有限公司 | A kind of EGG YOLK SHORTCAKE and preparation method thereof |
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