CN209788298U - White tea flaky pastry green ware - Google Patents

Abstract

The utility model provides a white tea shortbread unburned bricks overware belongs to food manufacturing technical field. The baking tray comprises a baking tray body, wherein the baking tray body comprises a bottom plate and a flanging, and is characterized in that air permeable holes and a plurality of air permeable columns are densely distributed on the bottom plate, the height of each air permeable column is lower than that of the flanging, and the bottoms of the air permeable columns are fixedly connected with the upper surface of the bottom plate. The utility model discloses enable crisp short cakes with sesame unburned bricks fast drying, improve preparation efficiency.

Description

White tea flaky pastry green ware

Technical Field

The utility model belongs to the technical field of food manufacturing, a white tea shortbread unburned bricks overware is related to.

background

In the current market, common tea foods comprise tea biscuits, tea candies and tea preserved fruits. Compared with the like products, the tea food has higher price, but does not influence the enthusiasm of consumers and keeps selling. The tea food has great market potential and good development prospect. The tea food industry market sales volume is increased by at least 10% every year, and the market sales amount in 2016 reaches 21.36 billion yuan.

The tea food industry is rising, the pursuit of people to food and the improvement of health care consciousness are met under the condition of fast-paced life, meanwhile, tea resources are fully utilized, and the development of the tea industry is promoted. The development and research of tea food is a great trend, besides the traditional tea making, the tea food expands the Chinese green tea industry chain, is an important development direction of enterprises in the aspect of tea deep processing, promotes the development of green tea deep processing and comprehensive utilization, helps the enterprises to transform and upgrade, and promotes the sustainable development of the enterprises.

The tea deep processing at the world level accounts for 22 percent of the tea industry, while the tea deep processing only accounts for 7.4 percent of the total amount of the tea production in China as a tea production big country, which is not at an average level. The summer and autumn tea should be fully utilized to research and develop tea food. In the coming years, the development of the Chinese tea food industry is in a rapid growth stage, and the deep processing proportion of tea is increased day by day.

In the preparation of the white tea flaky pastry, Anji white tea powder, low-gluten flour and lard are used as raw materials to prepare white tea flaky pastries, white granulated sugar, low-gluten flour, lard and the like are used as main raw materials to prepare water-oil wrappers, and the crispy dumpling wrappers are prepared in a large crisp-wrapping mode; and then the white tea flaky pastry is prepared by stuffing filling, forming and baking, and the white tea flaky pastry is golden in skin and crisp in taste, so that the perfect combination of white tea powder and flaky pastry is realized. During the baking process, the crisp cake green bodies are usually placed in a baking pan and placed in a hot air oven for baking, and because the crisp cake green bodies are directly contacted with the bottom of the baking pan, air is not circulated, the baking time is longer, and the production efficiency is influenced.

SUMMERY OF THE UTILITY MODEL

The utility model aims at the above problem, provide a white tea shortbread unburned bricks overware.

In order to achieve the above purpose, the utility model adopts the following technical proposal:

The utility model provides a white tea shortbread unburned bricks overware, includes the overware body, the overware body include bottom plate and turn-ups, its characterized in that, the bottom plate on densely covered have ventilative hole and a plurality of ventilative post, ventilative post highly be less than the turn-ups highly, the bottom and the bottom plate upper surface fixed connection of ventilative post.

In the baking tray for the green white tea flaky pastries, the ventilating columns are uniformly arranged on the bottom plate at intervals.

In the white tea flaky pastry baking tray, the ventilating columns are arranged in a plurality of rows, each row of ventilating columns are uniformly arranged at intervals, and every two adjacent rows of ventilating columns are arranged in a staggered mode.

in the white tea flaky pastry green body baking tray, the ventilation structure is arranged on the ventilation column and is communicated with the ventilation hole.

In the baking tray for the green white tea flaky pastry, the ventilating column is a hollow cylinder, the ventilating structure comprises a heat transfer channel positioned in the ventilating column, and the bottom of the heat transfer channel is at least communicated with one ventilating hole.

In the baking tray for the green white tea flaky pastry, the ventilation structure further comprises a supporting flat plate positioned at the top of the ventilation column, a plurality of through holes are formed in the supporting flat plate, and the through holes penetrate through the supporting flat plate.

In the baking tray for the green white tea flaky pastry, the supporting flat plate is parallel to the bottom plate.

In the baking tray for the green white tea flaky pastry, the turned-over edge is densely provided with the bypass holes.

In the baking tray for the green white tea flaky pastries, the cross section of the baking tray body is rectangular or circular, and the cross section of the ventilation column is circular.

In the white tea flaky pastry baking tray, the cross-sectional area of the ventilating column is gradually increased from the bottom to the top.

Compared with the prior art, the utility model has the advantages of: the flaky pastry green body can be quickly dried, and the making efficiency is improved.

Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention.

Drawings

Fig. 1 is a schematic structural diagram of the present invention.

Fig. 2 is another schematic structural diagram of the present invention.

Fig. 3 is a schematic view of the internal structure of the present invention.

Fig. 4 is an enlarged view of fig. 3 at a.

In the figure, a baking tray body 1, a bottom plate 2, a flanging 3, a ventilation hole 4, a ventilation column 5, a heat transfer channel 6, a support flat plate 7, a through hole 8 and a bypass hole 9.

Detailed Description

Example 1

As shown in fig. 1, the baking tray body 1 comprises a bottom plate 2 and a turned edge 3, wherein the bottom plate 2 is densely provided with ventilation holes 4 and a plurality of ventilation columns 5, the ventilation columns 5 are lower than the turned edge 3, and the bottoms of the ventilation columns 5 are fixedly connected with the upper surface of the bottom plate 2.

After the biscuit is made into a green body, it is usually baked in a hot air oven, which is based on the principle of using hot air circulation to rapidly remove moisture from the biscuit green body. But the side in contact with the tray floor is generally not easily ventilated and thus the bottom drying is slower.

In this embodiment, the bottom plate 2 is provided with the ventilation holes 4, hot air can enter the baking tray body 1 from the ventilation holes 4, the baked flaky pastry blank is prevented from being on the ventilation columns 5 during baking, the gap between the ventilation columns 5 is designed according to the size of the baked flaky pastry blank, and usually at least three ventilation columns 5 are required to support the lower surface of one baked flaky pastry blank.

The hot-blast hole 4 that passes through earlier sees through in the clearance between the post 5 of ventilating again, heats the shortbread unburned bricks and toasts, because the shortbread unburned bricks prevents on the post 5 of ventilating, and bottom area of contact obviously diminishes, is favorable to the rapid draing of shortbread unburned bricks.

The ventilating columns 5 of the present embodiment are uniformly arranged at intervals on the base plate 2.

In the preferred scheme, the ventilating columns 5 are arranged in a plurality of rows, each row of ventilating columns 5 are uniformly arranged at intervals, and every two adjacent rows of ventilating columns 5 are arranged in a staggered mode.

Further, in order to enhance the heat conduction effect of the ventilating column 5, a ventilating structure is arranged on the ventilating column 5 and is communicated with the ventilating hole 4.

Referring to fig. 3 and 4, the ventilating column 5 is a hollow cylinder, the ventilating column 5 can be a cylinder or a square cylinder, the ventilating structure comprises a heat transfer channel 6 located inside the ventilating column 5, the bottom of the heat transfer channel 6 is at least communicated with one ventilating hole 4, hot air can be transferred to the bottom of the ventilating column 5 from the heat transfer channel 6, and the contact part of the flaky pastry green compact and the top of the ventilating column is heated.

Preferably, the ventilation structure further comprises a support flat plate 7 positioned at the top of the ventilation column 5, a plurality of through holes 8 are formed in the support flat plate, the through holes 8 penetrate through the support flat plate 7, and the through holes 8 are uniformly arranged on the support flat plate at intervals.

In this embodiment, the support plate 7 is parallel to the bottom plate 2, which facilitates the placement of the flaky pastry green bodies. The cross section of the baking tray body 1 is rectangular or circular, and the cross section of the ventilating column 5 is circular.

example 2

The structure and the working principle of the embodiment are basically the same as those of the embodiment 1, but the difference is that bypass holes 9 are densely distributed on the flanging 3 as shown in fig. 2.

The cross-sectional area of the ventilating column 5 is gradually increased from the bottom to the top, a supporting flat plate 7 is arranged at the top of the ventilating column 5, and through holes 8 are densely distributed on the supporting flat plate 7.

Ventilative post 5 plays the supporting role to the crisp short cakes with sesame unburned bricks, and consequently area of contact is big more, is difficult to make the crisp short cakes with sesame warp more, and on the other hand, when entering into the space between ventilative hole 5 behind the ventilative hole 4, because the clearance is more up little less, the relative grow of velocity of flow is favorable to taking away rapidly of moisture to accelerate the stoving speed of crisp short cakes with sesame unburned bricks with sesame.

The specific embodiments described herein are merely illustrative of the spirit of the invention. Various modifications, additions and substitutions for the specific embodiments described herein may be made by those skilled in the art without departing from the spirit of the invention or exceeding the scope of the invention as defined in the accompanying claims.

Although the terms bakeware body 1, bottom plate 2, turned-over edge 3, ventilation hole 4, ventilation column 5, heat transfer channel 6, support plate 7, through hole 8, bypass hole 9, etc. are used more herein, the possibility of using other terms is not excluded. These terms are used merely to more conveniently describe and explain the nature of the present invention and should not be interpreted as imposing any additional limitations that are contrary to the spirit of the present invention.

Claims (5)

1. A baking tray for a white tea flaky pastry green body comprises a baking tray body (1), wherein the baking tray body (1) comprises a bottom plate (2) and a flanging (3), and is characterized in that air permeable holes (4) and a plurality of air permeable columns (5) are densely distributed on the bottom plate (2), the heights of the air permeable columns (5) are lower than the height of the flanging (3), the bottoms of the air permeable columns (5) are fixedly connected with the upper surface of the bottom plate (2),

The ventilating column (5) is provided with a ventilating structure which is communicated with the ventilating hole (4),

The ventilating column (5) is a hollow cylinder, the ventilating structure comprises a heat transfer channel (6) positioned in the ventilating column (5), the bottom of the heat transfer channel (6) is at least communicated with one ventilating hole (4),

The ventilation structure still including being located the dull and stereotyped (7) of support at ventilative post (5) top, the support dull and stereotyped on be equipped with a plurality of thru holes (8), just thru hole (8) run through the support dull and stereotyped (7), turn-ups (3) on densely covered by-pass hole (9), the cross-sectional area of ventilative post (5) grow gradually to the top by the bottom.

2. A white tea flaky pastry baking tray as claimed in claim 1, characterized in that the ventilating columns (5) are uniformly arranged on the bottom plate (2) at intervals.

3. A white tea flaky pastry baking tray as claimed in claim 1, wherein the ventilating columns (5) are arranged in a plurality of rows, each row of ventilating columns (5) is arranged at even intervals, and every two adjacent rows of ventilating columns (5) are staggered.

4. A white tea flaky pastry baking tray as claimed in claim 1, characterized in that the supporting flat plate (7) is parallel to the bottom plate (2).

5. A white tea flaky pastry baking tray as claimed in claim 1, characterized in that the cross section of the baking tray body (1) is rectangular or circular, and the cross section of the ventilating column (5) is circular.