CN117502475A - Device and method for making dough of daily cheese roll - Google Patents
Device and method for making dough of daily cheese roll Download PDFInfo
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- CN117502475A CN117502475A CN202311726477.3A CN202311726477A CN117502475A CN 117502475 A CN117502475 A CN 117502475A CN 202311726477 A CN202311726477 A CN 202311726477A CN 117502475 A CN117502475 A CN 117502475A
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- Prior art keywords
- dough
- small
- whole
- strips
- putting
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- 238000000034 method Methods 0.000 title claims abstract description 24
- 235000013351 cheese Nutrition 0.000 title claims abstract description 21
- 238000005520 cutting process Methods 0.000 claims abstract description 29
- 238000004898 kneading Methods 0.000 claims abstract description 21
- 235000013312 flour Nutrition 0.000 claims abstract description 15
- 230000001788 irregular Effects 0.000 claims abstract description 15
- 238000005303 weighing Methods 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 235000002639 sodium chloride Nutrition 0.000 claims description 7
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 6
- 239000008158 vegetable oil Substances 0.000 claims description 6
- 238000013019 agitation Methods 0.000 claims description 2
- 239000011248 coating agent Substances 0.000 claims description 2
- 238000000576 coating method Methods 0.000 claims description 2
- 230000001680 brushing effect Effects 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 11
- 230000008569 process Effects 0.000 abstract description 8
- 239000002699 waste material Substances 0.000 abstract description 3
- 230000002354 daily effect Effects 0.000 description 14
- 239000002994 raw material Substances 0.000 description 4
- 230000004044 response Effects 0.000 description 4
- 230000009471 action Effects 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 238000009966 trimming Methods 0.000 description 3
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 230000002950 deficient Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
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
- 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
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C1/00—Mixing or kneading machines for the preparation of dough
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C1/00—Mixing or kneading machines for the preparation of dough
- A21C1/14—Structural elements of mixing or kneading machines; Parts; Accessories
-
- 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
- A21C11/10—Other machines for forming the dough into its final shape before cooking or baking combined with cutting apparatus
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C13/00—Provers, i.e. apparatus permitting dough to rise
-
- 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
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Confectionery (AREA)
Abstract
The application relates to the technical field of cheese roll manufacturing, in particular to a device and a method for manufacturing dough of daily cheese rolls. The method comprises the following steps: putting flour into a dough kneading part, and stirring to form a whole dough; putting the whole dough into a cutting part, extruding the whole dough into strips through the cutting part, accurately weighing the strips, and then dividing the strips into irregular small dough; placing the small dough into a rounding part to round irregular small dough; the small dough is fermented to obtain the final dough. Through the use of the dough kneading part, the cutting part and the rounding part, the dough making process is not required to be performed manually, and the dough can be obtained by only putting the dough into various cutting parts, so that the manpower waste is avoided, and a good production foundation is laid for automatic, large-scale and standardized production of products. When cutting through the cutting part, can carry out accurate weighing, make dough can be according to the more accurate acquisition of demand, avoided gram weight inaccurate condition to produce.
Description
Technical Field
The application relates to the technical field of cheese roll manufacturing, in particular to a device and a method for manufacturing dough of daily cheese rolls.
Background
With the development of the food industry, daily cheese rolls are increasingly popular, the dough of the existing daily cheese rolls is basically manufactured manually, and the whole process is manually operated, so that the daily cheese rolls are time-consuming and labor-consuming. Moreover, inaccurate gram weight of dough is easy to cause the condition of too much or too little, too much dough causes the cake crust of the whole product to be thicker, too little dough causes the cake crust to be too thin, and the baking process is broken to become a defective product; and the efficiency is low, each dough needs to be manually rounded, and the dough is not suitable for large-scale production and cannot meet the basic yield requirement.
Disclosure of Invention
In order to solve the technical problems, the invention provides a device and a method for making dough of daily cheese roll.
The present application provides a method for making dough for daily cheese rolls
Putting flour into a dough kneading part, and stirring to form a whole dough;
putting the whole dough into a cutting part, extruding the whole dough into strips through the cutting part, accurately weighing the strips, and then dividing the strips into irregular small dough;
placing the small dough into a rounding part to round irregular small dough;
the small dough is fermented to obtain the final dough.
Optionally, after the dough is rounded, the rounded dough will be evenly covered with vegetable oil by the brush.
Alternatively, the small dough kneaded for a period of 10 minutes at 25 degrees celsius is fermented to give the final dough.
Optionally, the step of placing flour into the dough kneading portion further comprises: placing white sugar, salt and flour into dough kneading part.
The present application also provides an apparatus for making dough for a daily cheese roll, comprising a dough kneading section for placing flour therein to form a monolithic dough upon agitation;
the cutting part is used for placing the whole dough into the cutting part so as to extrude the whole dough into strips, and the strips are accurately weighed and then are divided into irregular small dough;
a rounding part for putting the small dough so that the irregular small dough is rounded;
and the fermentation part is used for fermenting the small round dough to obtain the final dough.
Optionally, a brush is further included for uniformly coating the rounded dough with vegetable oil.
Optionally, the leavening portion leavens the rounded small dough at 25 degrees celsius for 10 minutes to produce a final dough.
Optionally, the dough kneading section is also used for adding white sugar, salt and flour seeds to form a whole dough through stirring.
Compared with the prior art, the technical scheme provided by the embodiment of the application has the following advantages:
the dough kneading part, the cutting part and the rounding part are used, so that the dough making process is not needed to be performed manually, the dough can be obtained by only putting the dough into various cutting parts, the manpower waste is avoided, and a good production foundation is laid for automatic, large-scale and standardized production of products.
When cutting through the cutting part, can carry out accurate weighing, make dough can be according to the more accurate acquisition of demand, avoided gram weight inaccurate condition to produce.
Drawings
The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments consistent with the application and together with the description, serve to explain the principles of the application.
FIG. 1 is a flow chart of a method of the present application for making dough for a daily cheese roll.
Detailed Description
In order that the above objects, features and advantages of the present application may be more clearly understood, embodiments of the present application will be further described below. It should be noted that, in the case of no conflict, the embodiments of the present application and the features in the embodiments may be combined with each other.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present application, but the present application may be practiced otherwise than as described herein. It will be apparent that the embodiments in the specification are only some, but not all, embodiments of the application.
FIG. 1 is a flow chart of a method for making dough for a daily cheese roll.
A method for making a dough for a daily cheese roll, comprising the steps of:
step S100, flour is put into a dough kneading part and is stirred to form a whole dough; the step of placing flour into the kneading section further comprises: placing white sugar, salt and flour into dough kneading part.
Flour, white sugar, salt, dough, etc. are weighed according to a predetermined ratio to obtain each raw material, each raw material is weighed and then put into a kneading part, and then a whole dough is prepared, so that an optimal dough can be ensured.
Step S200, putting the whole dough into a cutting part, extruding the whole dough into strips through the cutting part, accurately weighing the strips, and then dividing the strips into irregular small dough; after the small dough is formed, the small dough can be collected firstly, or the small dough can be directly connected with the next cutting part through a conveyor belt to be kneaded into circles, and if the small dough is required to be directly connected with the next part, monitoring systems such as fault detection and the like are also required, so that the dough can be subjected to the next operation one by one.
The required dough quality is preset according to the requirement, then the whole dough is put into the cutter, the cutter is divided according to the preset quality, (the cutter with the blade adjusted to achieve the purpose of division can be adopted, the cutter with the blade controlled to be divided after intelligent input can be adopted), manual weighing is not needed, and when the specification of the dough is needed to be changed, the set quality is only needed to be changed, so that the preparation of a large quantity of small dough is facilitated.
Step S300, putting the small dough into a rounding part to enable the irregular small dough to be rounded;
the irregular dough is kneaded into circles, so that the fermentation is more sufficient during fermentation, and the fragrance of the dough is more sufficient.
After the small dough is kneaded, the kneaded small dough is uniformly covered with vegetable oil through an oil brush so as to prevent the surface from being dehydrated and dried.
Step S400, fermenting the small round dough to obtain a final dough; the small dough kneaded for 10 minutes at 25 degrees celsius is then leavened to produce the final dough, which may be done using a leavening section. The small round dough can be manually placed in the specific environment of the fermenting section for fermentation, or can be directly transferred to the designated fermenting section by some means. After the dough is obtained, the production of daily cheese rolls may begin.
When the cheese roll starts to be manufactured every day, fermented dough is taken, the fermented dough is rolled into dough sheets, and then the dough sheets are trimmed through the trimming part, so that the obtained dough sheets are standard, manual trimming is not needed, manpower is saved, and meanwhile, the loss is reduced.
The present application also proposes an apparatus for making dough for a daily cheese roll, comprising:
a dough kneading part for putting flour therein so as to form a whole dough through stirring; the dough kneading part is also used for adding white sugar, salt and dough seeds so as to form a whole dough through stirring; the weight of each raw material required is set in a predetermined ratio, and each raw material is weighed and then put into the kneading section. In this embodiment, a dough mixer may be used.
The cutting part is used for placing the whole dough into the cutting part so as to extrude the whole dough into strips, and the strips are accurately weighed and then are divided into irregular small dough; a cutter may be used in this embodiment.
A rounding part for putting the small dough so that the irregular small dough is rounded; a spheronizer may be used in this embodiment.
The oil brush is used for uniformly covering the small round dough with vegetable oil;
a fermentation part for fermenting the small dough to obtain a final dough; the leavening section leavenes the small round dough at 25 degrees celsius for 10 minutes to produce a final dough. After the final dough is obtained, the preparation of the dough sheet can be carried out by a dough rolling machine and the like, and then the dough sheet is trimmed by a trimming machine, so that the dough sheet of the daily cheese roll is obtained.
The above cutting parts can be connected through manual conveying and devices such as a conveyor belt, manual participation is not needed in the working process of each cutting part, and workers only need to check the obtained dough, so that the efficiency is improved, and meanwhile, the labor force is saved.
In summary, the dough kneading part, the cutting part and the rounding part are used, so that the dough making process is not needed to be performed manually, the dough can be obtained by only putting the dough into various cutting parts, the manpower waste is avoided, and a good production foundation is laid for automatic, large-scale and standardized production of products; when cutting through the cutting part, can carry out accurate weighing, make dough can be according to the more accurate acquisition of demand, avoided gram weight inaccurate condition to produce.
It should be noted that in this document, relational terms such as "first" and "second" and the like are used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Moreover, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or portion that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or portion.
The terminology used in the embodiments of the application is for the purpose of describing particular embodiments only and is not intended to be limiting of the application. As used in this application and the appended claims, the singular forms "a," "an," and "the" are intended to include the plural forms as well, unless the context clearly indicates otherwise, the "plurality" generally includes at least two.
It should be understood that the term "and/or" as used herein is merely one relationship describing the association of the associated objects, meaning that there may be three relationships, e.g., a and/or B, may represent: a exists alone, A and B exist together, and B exists alone. In addition, the character "/" herein generally indicates that the front and rear associated objects are an "or" relationship.
It should be understood that although the terms first, second, third, etc. may be used in embodiments of the present application to describe, these descriptions should not be limited to these terms. These terms are only used to distinguish one from another. For example, a first may also be referred to as a second, and similarly, a second may also be referred to as a first, without departing from the scope of embodiments of the present application.
The words "if", as used herein, may be interpreted as "at … …" or "at … …" or "in response to a determination" or "in response to a detection", depending on the context. Similarly, the phrase "if determined" or "if detected (stated condition or event)" may be interpreted as "when determined" or "in response to determination" or "when detected (stated condition or event)" or "in response to detection (stated condition or event), depending on the context.
It should also be noted that the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a product or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such product or apparatus. Without further limitation, an element defined by the phrase "comprising one … …" does not exclude the presence of other like elements in a commodity or device comprising such element.
In particular, the symbols and/or numerals present in the description, if not marked in the description of the figures, are not numbered.
The foregoing is merely a specific embodiment of the disclosure to enable one skilled in the art to understand or practice the disclosure. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the disclosure. Thus, the present disclosure is not intended to be limited to the embodiments shown and described herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (8)
1. A method for making a dough for a daily cheese roll, comprising the steps of:
putting flour into a dough kneading part, and stirring to form a whole dough;
putting the whole dough into a cutting part, extruding the whole dough into strips through the cutting part, accurately weighing the strips, and then dividing the strips into irregular small dough;
placing the small dough into a rounding part to round irregular small dough;
the small dough is fermented to obtain the final dough.
2. The method of claim 1, wherein after the dough is rounded, the rounded dough is uniformly coated with vegetable oil by brushing.
3. The method of claim 1 wherein the small round dough is leavened at 25 degrees celsius for a period of 10 minutes to produce a final dough.
4. The method of claim 1, wherein the step of placing flour into the kneading section further comprises: placing white sugar, salt and flour into dough kneading part.
5. An apparatus for producing a dough for a daily cheese roll, comprising:
a dough kneading part for putting flour therein so as to form a whole dough through stirring;
the cutting part is used for placing the whole dough into the cutting part so as to extrude the whole dough into strips, and the strips are accurately weighed and then are divided into irregular small dough;
a rounding part for putting the small dough so that the irregular small dough is rounded;
and the fermentation part is used for fermenting the small round dough to obtain the final dough.
6. The apparatus of claim 5, further comprising a brush for uniformly coating said rounded dough with vegetable oil.
7. The apparatus of claim 5, wherein the leavening portion leavens the rounded small dough at 25 degrees celsius for a period of 10 minutes to produce a final dough.
8. The apparatus of claim 5, wherein the dough kneading section is further adapted to receive white sugar, salt and dough seeds for forming a whole dough upon agitation.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311726477.3A CN117502475A (en) | 2023-12-14 | 2023-12-14 | Device and method for making dough of daily cheese roll |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311726477.3A CN117502475A (en) | 2023-12-14 | 2023-12-14 | Device and method for making dough of daily cheese roll |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN117502475A true CN117502475A (en) | 2024-02-06 |
Family
ID=89753215
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202311726477.3A Pending CN117502475A (en) | 2023-12-14 | 2023-12-14 | Device and method for making dough of daily cheese roll |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN117502475A (en) |
-
2023
- 2023-12-14 CN CN202311726477.3A patent/CN117502475A/en active Pending
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