TWI743613B - Method and device for making a food bun with formed cavity - Google Patents
Method and device for making a food bun with formed cavity Download PDFInfo
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- TWI743613B TWI743613B TW108144303A TW108144303A TWI743613B TW I743613 B TWI743613 B TW I743613B TW 108144303 A TW108144303 A TW 108144303A TW 108144303 A TW108144303 A TW 108144303A TW I743613 B TWI743613 B TW I743613B
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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
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C15/00—Apparatus for handling baked articles
- A21C15/04—Cutting or slicing machines or devices specially adapted for baked articles other than bread
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Abstract
Description
本發明涉及食品領域,更具體地說,涉及一種帶有形成的空腔的食物包點。 The present invention relates to the field of food, and more specifically, to a food pack with a formed cavity.
以下描述包括可用於理解本發明的信息。這並不表示本發明提供的任何信息是現有技術或與當前要求保護的發明相關,也不表示具體或隱含地引用的任何出版物是現有技術。 The following description includes information that can be used to understand the present invention. This does not mean that any information provided by the present invention is prior art or related to the currently claimed invention, nor does it mean that any publication specifically or implicitly cited is prior art.
傳統的漢堡包和三明治具有兩塊麵包,在中間裝有餡料(fillings)。由於採用開放式設計,該餡料容易滴落或脫落,可能會溢出到周圍環境中,包括消費者的手和衣服。對於多汁或過大的餡料而言,這尤其成問題。 Traditional hamburgers and sandwiches have two pieces of bread with fillings in the middle. Due to the open design, the filling is easy to drip or fall off, and may overflow into the surrounding environment, including consumers' hands and clothes. This is especially problematic for juicy or oversized fillings.
空腔在包點內形成的多種實施例在現有技術中是已知的。然而,製造空腔的已知方法要麽沒有充分描述,要麽是有問題的。例如,GB2401301(Petrou)教導了一種在頂部具有空腔開口的包點。然而,它沒有披露如何製造該空腔。 Various embodiments in which cavities are formed within the pack points are known in the prior art. However, the known methods of manufacturing cavities are either not fully described or problematic. For example, GB2401301 (Petrou) teaches a packing point with a cavity opening at the top. However, it does not disclose how to make the cavity.
GB2302256(Anders)教導了一種水平切成兩半的包點,並且通過將一個硬物體壓入這兩半的切割表面而在上半部分和下半部分中形成空腔。GB2062436(La Charite)教導了通過讓包點卷(bread roll)刺入尖狀物而在一 塊細長的包點中形成凹部。這些方法都被認為是次優的,這是因為它們必然犧牲了包點的柔軟質地,畢竟這個凹部是通過壓縮形成的。 GB2302256 (Anders) teaches a package point that is cut in half horizontally, and a cavity is formed in the upper and lower half by pressing a hard object into the cutting surface of the two halves. GB2062436 (La Charite) teaches that one A recess is formed in the elongated package points of the block. These methods are considered to be sub-optimal because they inevitably sacrifice the soft texture of the packing dots. After all, the recess is formed by compression.
其他人教導使用模具或烹製裝置來限定包點的外部形狀和頂部具有開口的凹部。參見US3950563(Wheaton),US4065581(Heiderpriem),US4214517(Caldwell)和WO2004098295(Andersen)。鑑於這些方法在烹製過程中將麵團限制在模具中,在烘焙過程中麵團的膨脹受到模具體積的限制,這妨礙了製作具有自然形成的圓頂形狀和優選質地的包點。再者,每批中製作的包點的數量受限於模具的數量,這就不適合大規模生產。 Others teach the use of molds or cooking devices to define the outer shape of the buns and the recesses with openings at the top. See US3950563 (Wheaton), US4065581 (Heiderpriem), US4214517 (Caldwell) and WO2004098295 (Andersen). Given that these methods confine the dough in the mold during the cooking process, the expansion of the dough during the baking process is limited by the volume of the mold, which prevents the production of buns with a naturally formed dome shape and preferred texture. Furthermore, the number of packages produced in each batch is limited by the number of molds, which is not suitable for mass production.
因此,仍然需要用於製作空腔包點的系統、裝置和方法,所述空腔包點具有自然形成的圓頂形狀,因而適合於大規模生產。 Therefore, there is still a need for systems, devices, and methods for making cavity packs that have a naturally formed dome shape and are therefore suitable for mass production.
本文中列出的所有出版物通過引用並入,其程度與每一份單獨的出版物或專利申請單獨和明確地通過引用並入的程度相同。如果並入的引用中術語的定義或使用與本文中提供的術語的定義不一致或相反,則適用本文中規定的術語的定義,而不適用引用中的術語的定義。 All publications listed herein are incorporated by reference to the same extent as each individual publication or patent application is individually and explicitly incorporated by reference. If the definition or usage of the term in the incorporated citation is inconsistent with or contrary to the definition of the term provided herein, the definition of the term specified in this text shall apply instead of the definition of the term in the citation.
有鑑於此,吾等發明人乃潛心進一步研究,並著手進行研發及改良,期以一較佳設作以解決上述問題,且在經過不斷試驗及修改後而有本發明之問世。 In view of this, our inventors devoted themselves to further research, and proceeded to develop and improve, hoping to provide a better design to solve the above-mentioned problems, and after continuous experimentation and modification, the present invention came out.
本發明的主題提供食品、裝置、系統和方法,其中一個可移除的插入物(insert)在一部分麵團內烹製,並且烹製後的包點隨後被切割以便取出所述插入物。 The subject of the present invention provides food products, devices, systems, and methods in which a removable insert is cooked in a portion of the dough, and the cooked buns are then cut to remove the insert.
本發明的主題提供了一種空腔包點的製作方法。第一步是將一個插入物放入到一部分麵團中。可預見的是,所述插入物至少部分地被所述麵團包圍,但最好完全被所述麵團包圍。第二步是烹製裏面帶有所述插入物的麵團以製作包點。可想到的是,在烹製之前和之後,所述插入物至少部分地被麵團包圍,但最好至少90%,甚至完全被所述麵團包圍。第三步是將包點切成至少兩塊。第四步是從保留所述插入物的任何一塊包點中取出所述插入物,從而在每塊包點中形成一個空腔。 The subject of the present invention is to provide a method for making cavity pack dots. The first step is to put an insert into a portion of the dough. It is foreseeable that the insert is at least partially surrounded by the dough, but preferably completely surrounded by the dough. The second step is to cook the dough with the inserts inside to make buns. It is conceivable that the insert is at least partially surrounded by the dough before and after cooking, but preferably at least 90% or even completely by the dough. The third step is to cut the buns into at least two pieces. The fourth step is to remove the insert from any pack point where the insert is retained, thereby forming a cavity in each pack point.
在優選的實施例中,所述插入物由一種或多種非食用的材料製成。可選的非食用材料包括聚合物、陶瓷和金屬。優選地,非食用材料是不黏材料。非食用材料可以作為一層塗覆到插入物上,或者可以構成整個插入物,或者介於兩者之間的任何位置。例如,插入物可含有至少10%重量的非食用材料。進一步可想到的是,插入物是磁性的,這樣就可使得磁性的插入物可以在烹製期間懸浮在烤箱內。 In a preferred embodiment, the insert is made of one or more non-edible materials. Optional non-edible materials include polymers, ceramics, and metals. Preferably, the non-edible material is a non-stick material. The non-edible material can be applied to the insert as a layer, or it can constitute the entire insert, or anywhere in between. For example, the insert may contain at least 10% by weight of non-edible material. It is further conceivable that the insert is magnetic, so that the magnetic insert can be suspended in the oven during cooking.
本發明的主題還提供了通過將磁性插入物放入麵團中並在將它磁性懸浮在烤箱內時烹製麵團來製作空腔包點的方法和裝置。例如,如通過引用並入本文的Chen等人的美國專利US9832554中所述,可以容易地採用磁性懸浮技術。可想到的是,在本發明的主題中使用的烤箱具有一個或多個懸浮磁體,懸浮磁體可以是由電路控制的電磁體。在優選實施例中,磁性插入物具有彎曲的外表面,並且烤箱具有相匹配的彎曲內表面。在特別優選的實施例中,烤箱包括兩個基本對稱的部件。將磁性插入物放入烘箱中,使得磁性插入物的面向烤箱的側面具有與烤箱的面向包點的側面相同的磁極性。懸浮磁可以與磁 性插入物發生磁性相互作用,使得磁性插入物懸浮在烤箱中,而不接觸烤箱壁。 The subject of the present invention also provides a method and device for making cavity buns by putting a magnetic insert into the dough and cooking the dough while magnetically suspending it in the oven. For example, as described in Chen et al., US Patent No. 9,832,554, which is incorporated herein by reference, magnetic levitation technology can be easily employed. It is conceivable that the oven used in the subject of the present invention has one or more levitation magnets, which may be electromagnets controlled by a circuit. In a preferred embodiment, the magnetic insert has a curved outer surface, and the oven has a matching curved inner surface. In a particularly preferred embodiment, the oven includes two substantially symmetrical parts. Put the magnetic insert in the oven so that the side of the magnetic insert facing the oven has the same magnetic polarity as the side of the oven facing the bun. Suspended magnetic can be combined with magnetic The magnetic inserts interact magnetically so that the magnetic inserts are suspended in the oven without touching the oven wall.
通常而言,本發明的主題使用一個相對較小的插入物,而不是相對較大且笨重的為整個麵團部分賦予形狀的模具。所述插入物不會對烤箱有特殊的空間或其他要求,因而可以與現有的烘焙設備一起使用以進行大規模生產。此外,本發明的主題不限制麵團在烘焙過程中的自然膨脹,因此包點具有自然的形狀和質地。 Generally speaking, the subject of the present invention uses a relatively small insert instead of a relatively large and bulky mold that gives shape to the entire dough portion. The insert does not have special space or other requirements for the oven, so it can be used with existing baking equipment for mass production. In addition, the subject of the present invention does not limit the natural expansion of the dough during the baking process, so the bun has a natural shape and texture.
當烹製時,優選的包點具有一個基本上圓形的頂部,一個基本平坦的底部,一個柔軟的內部和一個略微至中等褐色的外部,其尺寸為至少12cm寬和至少6cm高。相應的未烹製的麵團優選地具有至少5cm的高度,但是在任何情况下具有足夠的尺寸來容納一個插入物,並且使得最終的產品具有足夠大的空腔來容納典型的漢堡包或三明治中的餡料。 When cooked, the preferred bun has a substantially round top, a substantially flat bottom, a soft inside and a slightly to medium brown outside, and its dimensions are at least 12 cm wide and at least 6 cm high. The corresponding uncooked dough preferably has a height of at least 5 cm, but in any case is of sufficient size to accommodate an insert, and so that the final product has a cavity large enough to accommodate a typical hamburger or sandwich. Stuffing.
所述插入物可具有漢堡肉餡餅的典型尺寸和形狀,但也可具有任何其他的尺寸和/或形狀。可選的插入物的替代形狀包括扁平球形、球形、蛋形、橢圓形、正方形和不規則形狀。所述插入物可以用任何安全無毒的材料製成,優選食品級聚合物或金屬合金,可重複使用或僅一次性使用。在優選的實施例中,所述插入物將具有不黏材料或塗層來阻止黏附到麵團上。所述插入物可以任何合適的方式嵌入一部分麵團中。 The insert may have the typical size and shape of a hamburger patty, but may also have any other size and/or shape. Alternative shapes of optional inserts include flat spherical, spherical, egg-shaped, oval, square, and irregular shapes. The insert can be made of any safe and non-toxic material, preferably food-grade polymer or metal alloy, and can be reused or used only once. In a preferred embodiment, the insert will have a non-stick material or coating to prevent sticking to the dough. The insert can be embedded in a portion of the dough in any suitable manner.
麵團可以通過烘焙、蒸煮、油炸或任何其他合適的烹製方法進行烹製以製作包點卷。在優選的實施例中,將嵌入所述插入物的麵團在烘箱中在低於250℃的溫度下烘焙15~20分鐘。過高的溫度和過長的時間是應避免的,以防止過度結硬皮和起泡。在冷却後,以任何合適的方式將包點切成兩 塊。在優選的實施例中,包點卷基本上是垂直放置的(與垂直方向偏差不超過10°),這是因為該包點卷具有一個基本平坦的底部並且可以在切割平臺上垂直豎立。最後,所述插入物被取出,在每塊切割後的包點中留下一個空腔。 The dough can be cooked by baking, steaming, deep-frying or any other suitable cooking method to make buns. In a preferred embodiment, the dough embedded in the insert is baked in an oven at a temperature lower than 250°C for 15-20 minutes. Excessive temperature and long time should be avoided to prevent excessive crusting and blistering. After cooling, cut the buns into two in any suitable way Piece. In a preferred embodiment, the dotted roll is placed substantially vertically (with a deviation of no more than 10° from the vertical), because the dotted roll has a substantially flat bottom and can stand vertically on the cutting platform. Finally, the insert is taken out, leaving a cavity in each cut packet.
本發明主題的各種目的、特徵、方面和優點將在以下優選實施例和隨附圖片的詳細描述中將變得更加明顯,其中在圖片中,相同的數字代表相同的部件。 The various objects, features, aspects and advantages of the subject of the present invention will become more apparent in the detailed description of the following preferred embodiments and accompanying pictures, where in the pictures, the same numbers represent the same components.
〔本發明〕 〔this invention〕
100:製作具有使用插入物形成的空腔的包點的步驟 100: Steps for making packs with cavities formed using inserts
110~140:步驟 110~140: Step
200:將插入物嵌入一部分麵團中的過程 200: The process of inserting the insert into a part of the dough
210:插入物 210: Insert
220:麵團 220: dough
221、222:包點 221, 222: package points
230、240:空腔 230, 240: cavity
300:將具有一個微型手柄的蛋形插入物嵌入一部分麵團中的過程 300: The process of embedding an egg-shaped insert with a miniature handle into a portion of the dough
310:插入物 310: Insert
311:手柄 311: Handle
320:麵團 320: dough
321、322:包點 321, 322: package points
330、340:空腔 330, 340: cavity
400:在烤箱中使用在烹製期間懸浮在烤箱中的磁性插入物來製作空腔包點的步驟 400: Steps for making cavity buns in the oven using magnetic inserts suspended in the oven during cooking
410:上部件 410: Upper part
415:下部件 415: Lower part
411、416:控制器 411, 416: Controller
420:磁性插入物 420: Magnetic Insert
430:麵團 430: dough
431、432:包點 431, 432: Package points
412、417:內表面 412, 417: inner surface
500:空腔包點的透視圖 500: Perspective view of cavity package points
510、511:包點 510, 511: package points
520:食物 520: food
530:空腔 530: cavity
圖1是根據本發明主題的多個方面製作具有空腔的包點的方法的流程圖。 FIG. 1 is a flowchart of a method of making a packet with a cavity according to various aspects of the subject matter of the present invention.
圖2示出了將一個插入物嵌入一部分麵團中,切割烹製後的包點,以及從該包點中取出所述插入物的步驟。 Figure 2 shows the steps of inserting an insert into a portion of the dough, cutting the cooked bun, and removing the insert from the bun.
圖3示出了將帶有一個手柄的蛋形插入物嵌入一部分麵團中,切割烹製後的包點,以及通過拉動該手柄從麵包中取出所述插入物的步驟。 Figure 3 shows the steps of embedding an egg-shaped insert with a handle into a portion of the dough, cutting the cooked buns, and pulling the handle to remove the insert from the bread.
圖4示出了在烤箱中使用在烹製期間懸浮在烤箱中的磁性插入物來製作空腔包點的優選步驟。 Figure 4 shows the preferred steps in the oven for making cavity buns using magnetic inserts suspended in the oven during cooking.
圖5是兩塊裏面放著食物的空腔包點的透視圖。 Figure 5 is a perspective view of two cavities with food in them.
關於吾等發明人之技術手段,茲舉數種較佳實施例配合圖式於下文進行詳細說明,俾供鈞上深入瞭解並認同本發明。 Regarding the technical means of our inventors, several preferred embodiments are described in detail below in conjunction with the drawings, so as to provide a thorough understanding and approval of the present invention.
在一些實施例中,用於描述和要求保護本發明某些實施例的表示成分含量和性質(比如濃度和反應條件)等的數字應當被理解為術語“大約(about)”修改後的數字。相應地,在一些實施例中,本發明的說明書和所附 申請專利範圍中列出的數值參數是近似值,其可以根據特定實施例試圖獲得的期望性質而變化。在一些實施例中,數值參數應根據報道的有效數字位數並通過使用常規的四捨五入技術來加以解釋。儘管規定本發明的一些實施例的較寬範圍的數值範圍和數值參數都是近似值,但是在具體示例中列出的數值盡可能精確地報道。在本發明的一些實施例中呈現的數值可能包含其各自的測試測量值中的標准偏差所必然引起的某些誤差。 In some embodiments, the numbers representing the content and properties of ingredients (such as concentration and reaction conditions) used to describe and claim certain embodiments of the present invention should be understood as modified numbers of the term "about". Correspondingly, in some embodiments, the specification and accompanying The numerical parameters listed in the scope of the patent application are approximate values, which can vary according to the desired properties that a particular embodiment is trying to achieve. In some embodiments, the numerical parameters should be interpreted based on the reported number of significant digits and by using conventional rounding techniques. Although the wide range of numerical ranges and numerical parameters stipulating some embodiments of the present invention are approximate values, the numerical values listed in the specific examples are reported as accurately as possible. The numerical values presented in some embodiments of the present invention may include certain errors inevitably caused by the standard deviations in their respective test measurement values.
如本發明的說明書和所有權利要求所使用,“一個”和“所述”的含義包括複數指代物,除非上下文另有明確說明。此外,如本發明的說明書中所使用,除非上下文另有明確規定,否則“在...中”的含義包括“在......中”和“在......上”。 As used in the specification and all claims of the present invention, the meanings of "a" and "the" include plural referents, unless the context clearly dictates otherwise. In addition, as used in the specification of the present invention, unless the context clearly dictates otherwise, the meaning of "in" includes "in" and "on" .
除非上下文另有指示,否則本文列出的所有範圍都應解釋為包含它們的端點,而開放式範圍應解釋為僅包含商業實用的數值。同樣,所有的數值列表都應該被認為包含中間值,除非上下文指出相反的情况。 Unless the context dictates otherwise, all ranges listed herein should be interpreted as including their endpoints, and open-ended ranges should be interpreted as including only commercially practical values. Likewise, all lists of values should be considered to contain intermediate values, unless the context indicates the opposite.
本文中對數值範圍的描述僅是一種作為單個提及落入該範圍內的每個單獨數值的簡寫方法。除非本文另有說明,否則一個範圍的每個單獨的數值被並入說明書中,如同其在本文中單獨描述一樣。除非本文另有說明或與上下文存在明顯矛盾,否則本文中描述的所有方法均可以任何合適的順序進行。關於本文的某些實施例提供的任何和所有示例或示例性語言(例如“諸如”)的使用僅旨在更好地說明本發明,而並不對本發明要求保護的範圍構成限制。說明書中的任何語言都不應被解釋為表明對於本發明的實踐必不可少的任何未要求保護的元件。 The description of a range of values in this article is only a shorthand method for referring individually to each individual value falling within the range. Unless otherwise stated herein, each individual value of a range is incorporated into the specification as if it were individually described herein. Unless otherwise stated herein or there is an obvious contradiction with context, all methods described herein can be performed in any suitable order. The use of any and all examples or exemplary language (such as "such as") provided with respect to certain embodiments herein is only intended to better illustrate the present invention, and does not limit the scope of the present invention. No language in the specification should be interpreted as indicating any unclaimed element that is essential to the practice of the present invention.
本發明公開的替代元件或實施例的分組不應解釋為限制。組中的每個成員可以單獨地或者與該組中的其他成員或本文中找到的其他元件的任何組合進行列出或要求保護。出於方便和/或可專利性的原因,可以將一個組中的一個或多個成員包含在該組中或從中删除。當發生任何這樣的包含或删除時,本說明書在此被認為包含經修改的組,從而實現對所附申請專利範圍中使用的所有馬庫什(Markush)組的書面描述。 The grouping of alternative elements or embodiments disclosed in the present invention should not be construed as limiting. Each member of the group may be listed or claimed individually or in any combination with other members of the group or other elements found herein. For reasons of convenience and/or patentability, one or more members of a group may be included in or deleted from the group. When any such inclusion or deletion occurs, this specification is hereby deemed to include the modified group, so as to achieve a written description of all Markush groups used in the scope of the appended application.
以下討論提供了本發明主題的許多示例性實施例。儘管每個實施例代表發明性元件的單個組合,但是本發明的主題被認為包括所公開元件的所有可能組合。因此,如果一個實施例包括元件A、B和C,並且第二個實施例包括元件B和D,那麽本發明的主題也被認為包括A、B、C或D的其他剩餘組合,即使沒有明確地披露。 The following discussion provides many exemplary embodiments of the subject matter of the present invention. Although each embodiment represents a single combination of inventive elements, the subject matter of the present invention is considered to include all possible combinations of the disclosed elements. Therefore, if one embodiment includes elements A, B, and C, and a second embodiment includes elements B and D, then the subject matter of the present invention is also considered to include other remaining combinations of A, B, C, or D, even if not explicitly To disclose.
如本文所用,除非上下文另有指示,否則術語“耦合到”旨在包括直接耦合(兩個彼此耦合的元件彼此接觸)和間接耦合(其中至少一個附加元件位於這兩個元件之間)。因此,術語“耦合到”和“與...耦合”同義使用。 As used herein, unless the context dictates otherwise, the term "coupled to" is intended to include direct coupling (two elements that are coupled to each other in contact with each other) and indirect coupling (in which at least one additional element is located between the two elements). Therefore, the terms "coupled to" and "coupled to" are used synonymously.
正如本文中可互換使用的那樣,術語“包點”或“卷”指的是一片包點,優選具有一個基本上圓形的頂部,一個基本上平坦的底部,一個柔軟的內部和一個略微至中等褐色的外部。所述包點可具有任何尺寸或大小,優選地,所述包點至少12厘米寬,至少8厘米高。所述包點可能有也可能沒有硬皮。 As used interchangeably herein, the term "wrapped dot" or "roll" refers to a piece of wrapped dot, preferably having a substantially circular top, a substantially flat bottom, a soft inner and a slightly Medium brown exterior. The bundling points can have any size or size. Preferably, the bundling points are at least 12 cm wide and at least 8 cm high. The wraps may or may not have crusts.
圖1概括地描述了製作具有使用插入物形成的空腔的包點的步驟。在步驟110中,將一個插入物放入一定量的麵團內。所述插入物可以以任何合適的方式(通過手工或機器)嵌入該一部分麵團中。可選的實施例包括將所述插入物放置在一部分麵團的中心,將該麵團在側面提起,並用該麵團包裹
所述插入物。其他實施例包括將所述插入物放置在第一數量的麵團上,添加第二數量的麵團以覆蓋所述插入物,然後合並第一數量和第二數量的麵團以形成麵團的一個統一部分。其他實施例包括通過將所述插入物推入麵團中,將所述插入物埋入該麵團內,然後封閉插入所述插入物時形成的開口。
Figure 1 outlines the steps of making a packet with a cavity formed using an insert. In
麵團可以由適於製作包點的任何材料製成。可選的成分包括麵粉、水、油和任選地一個或多個通常包含在包點製作中的其他成分,包括蛋、鹽、糖、黃油、牛奶、酪乳、奶油、蜂蜜,酵母粉和小蘇打等。可選的麵粉包括小麥、玉米、黑麥、豆、鷹嘴豆、蕎麥、玉米麵、馬鈴薯、馬鈴薯澱粉、大米和這些的任何組合。可選的麵粉也可以是無麩質的。 The dough can be made of any material suitable for making buns. Optional ingredients include flour, water, oil, and optionally one or more other ingredients usually included in the preparation of buns, including eggs, salt, sugar, butter, milk, buttermilk, cream, honey, yeast powder and Baking soda and so on. Optional flours include wheat, corn, rye, beans, chickpeas, buckwheat, cornmeal, potato, potato starch, rice, and any combination of these. The optional flour can also be gluten-free.
在優選的實施例中,麵團的部分具有至少4cm的高度,至少足以包圍一個插入物,並且使得最終產品具有一個足夠大的空腔以將餡料保持在典型的漢堡包或三明治中。在優選的實施例中,相比於起泡劑起作用之前,起泡劑(比如酵母粉或小蘇打)足以使麵團的高度至少加倍。所述插入物在發酵過程中保持在該麵團內。 In a preferred embodiment, the portion of the dough has a height of at least 4 cm, at least enough to surround an insert, and so that the final product has a cavity large enough to hold the filling in a typical hamburger or sandwich. In a preferred embodiment, the foaming agent (such as yeast powder or baking soda) is sufficient to at least double the height of the dough compared to before the foaming agent takes effect. The insert remains in the dough during fermentation.
如本文所用,術語“插入物”是指一個放置在麵團內的物體。相比之下,術語“模具”是指用於在烘焙和硬化時使麵團成形的中空容器。所述插入物可以採用適合占據麵團內部空間的任何形狀或尺寸。在優選的實施例中,所述插入物具有典型的漢堡肉餡餅的大小和形狀,比如直徑10cm,高3cm。然而,在一些實施例中,所述插入物較大以適應較大的填充尺寸。可選的插入物可以具有扁平球形、球形、蛋形、橢圓形、正方形或任何其他形狀。可選的插入物的體積為5~2000cm3,更優選地為50~1500cm3,最優選地為200~800cm3。 As used herein, the term "insert" refers to an object placed in the dough. In contrast, the term "mold" refers to a hollow container used to shape dough during baking and hardening. The insert can take any shape or size suitable for occupying the internal space of the dough. In a preferred embodiment, the insert has the size and shape of a typical hamburger patty, such as a diameter of 10 cm and a height of 3 cm. However, in some embodiments, the insert is larger to accommodate the larger filling size. The optional insert may have a flat spherical, spherical, egg-shaped, oval, square, or any other shape. The volume of the optional insert is 5 to 2000 cm 3 , more preferably 50 to 1500 cm 3 , and most preferably 200 to 800 cm 3 .
無論整體形狀如何,插入物最好包括一個可以拉出以便於取出的尖頭(nib)或微型“手柄”。附加地或可替代地,所述插入物可以具有可變形的外部形狀,具有足夠的剛度以在烘焙期間保持期望的形狀,並且具有足夠的彈性,可通過烹製後切割包點所形成的開口進行拉動。足夠的剛度/彈性可通過使用在室溫下相對堅硬但在較高的溫度下相對有彈性的材料來實現,在這種較高的溫度下,所述插入物可從包點中取出。參見圖3和相應的描述。 Regardless of the overall shape, the insert preferably includes a nib or miniature "handle" that can be pulled out for easy removal. Additionally or alternatively, the insert may have a deformable outer shape, have sufficient rigidity to maintain the desired shape during baking, and have sufficient elasticity to allow openings formed by cutting the bun points after cooking Make a pull. Sufficient stiffness/elasticity can be achieved by using materials that are relatively hard at room temperature but relatively elastic at higher temperatures, at which the insert can be removed from the pack. See Figure 3 and the corresponding description.
插入物可用適於占據一部分麵團內的空間的任何材料製成。在優選的實施例中,所述插入物由食品級材料製成,即使在烹製期間的高濕度或溫度下也是安全無毒的。在一些實施例中,所述插入物主要由聚合物材料製成。在其他實施例中,所述插入物由硬質材料製成,比如金屬或合金。所述插入物可以重複使用或僅一次性使用。 The insert can be made of any material suitable to occupy a portion of the space in the dough. In a preferred embodiment, the insert is made of food grade material and is safe and non-toxic even under high humidity or temperature during cooking. In some embodiments, the insert is mainly made of polymer material. In other embodiments, the insert is made of a hard material, such as metal or alloy. The insert can be used repeatedly or only once.
插入物優選具有相對低的比熱容:0.2~2.0J/g˙℃,並且具有0.02~1000W/m˙K的導熱係數。在優選的實施例中,所述插入物的比熱容為0.2~1.0J/g˙℃,導熱率為100~400W/m˙K。可想到的是,比熱容可通過使用中空的插入物顯著降低。 The insert preferably has a relatively low specific heat capacity: 0.2 to 2.0 J/g˙°C, and a thermal conductivity of 0.02 to 1000 W/m˙K. In a preferred embodiment, the specific heat capacity of the insert is 0.2~1.0 J/g˙°C, and the thermal conductivity is 100~400 W/m˙K. It is conceivable that the specific heat capacity can be significantly reduced by using hollow inserts.
對在微波爐環境中烹製包點的實施例而言,插入物最好是微波爐安全的。具體地說,所述插入物不會損壞微波爐,並且不會比周圍的麵團更容易吸收微波。 For embodiments where the buns are cooked in a microwave environment, the insert is preferably microwave safe. Specifically, the insert will not damage the microwave oven and will not absorb microwaves more easily than the surrounding dough.
在優選的實施例中,插入物在烘焙前不會黏附到麵團上,並且在烘焙後不會黏附到包點上。在一些實施例中,這可以通過將所述插入物浸入油或麵粉中或通過在放入麵團之前用羊皮紙包裹所述插入物來實現。優選的插入物由不黏材料製成或塗有不黏材料。在特別優選的實施例中,不黏材料是不 黏陶瓷,比如用於卡福萊不黏陶瓷炊具中的陶瓷。其他可選的材料包括聚四氟乙烯(PTFE,“TeflonTM”)、陽極氧化鋁、矽樹脂、漆包鑄鐵和超疏水塗層(比如,氧化錳聚苯乙烯(MnO2/PS)納米複合物、氧化鋅聚苯乙烯(ZnO/PS)納米複合材料、沉澱碳酸鈣、碳納米管結構、二氧化矽納米塗層、氟化矽烷和含氟聚合物塗層)。 In a preferred embodiment, the insert does not adhere to the dough before baking, and does not adhere to the buns after baking. In some embodiments, this can be achieved by dipping the insert in oil or flour or by wrapping the insert with parchment paper before putting it in the dough. The preferred insert is made of non-stick material or coated with non-stick material. In a particularly preferred embodiment, the non-stick material is not Adhesive ceramics, such as those used in Cafrei's non-adhesive ceramic cookware. Other optional materials include polytetrafluoroethylene (PTFE, "TeflonTM"), anodized aluminum, silicone, enamelled cast iron, and superhydrophobic coatings (for example, manganese oxide polystyrene (MnO2/PS) nanocomposites, Zinc oxide polystyrene (ZnO/PS) nanocomposite, precipitated calcium carbonate, carbon nanotube structure, silicon dioxide nano coating, fluorinated silane and fluoropolymer coating).
在特別優選的實施例中,可食用的空腔包點通過使用包含一種或多種非食用材料的插入物製成。非食用材料是作為一個薄層塗覆在插入物上的塗層材料。這種塗層可以是任何合適的厚度,比如,在10μm至1cm之間。非食用材料還可構成插入物的基本內部部分,或甚至構成整個插入物。可選的非食用材料包括任何合適的非食用材料,比如金屬,聚合物和陶瓷等。優選地,非食用材料是不黏材料。可想到的是,在烹製之前和之後,插入物至少部分地被麵團包圍。在優選的實施方案中,在烹飪之前和之後,插入物至少90%被麵團包圍。在特別優選的實施方案中,在烹飪之前和之後,插入物被麵團完全包圍。 In a particularly preferred embodiment, the edible cavity wrap is made by using an insert containing one or more non-edible materials. Non-edible material is a coating material that is applied as a thin layer on the insert. This coating can be any suitable thickness, for example, between 10 μm and 1 cm. The non-edible material may also constitute a substantial internal part of the insert, or even constitute the entire insert. Optional non-edible materials include any suitable non-edible materials, such as metals, polymers and ceramics. Preferably, the non-edible material is a non-stick material. It is conceivable that the insert is at least partially surrounded by the dough before and after cooking. In a preferred embodiment, the insert is at least 90% surrounded by dough before and after cooking. In a particularly preferred embodiment, the insert is completely surrounded by the dough before and after cooking.
在步驟120中,麵團通過烘焙、蒸煮、油炸或任何其他烹製方法進行烹製來製作包點卷。在優選的實施例中,烹製在低於250℃的溫度下烘焙15~20分鐘來進行。烘焙可以在任何合適的介質中完成,比如烘箱。可選的烘箱包括對流烘箱、非對流烘箱、微波爐、燃氣烤箱、電烤箱或其任何組合。在優選的實施例中,麵團被放置在烤盤上。在特別優選的實施例中,框體(form)用於保持麵團各個部分並維持圓形周邊。可選地,框體在其每個框體上具有許多圓形井。
In
在步驟130中,包點卷被切成兩塊。優選的實施例包括在插入物周圍切割,以便使得所述插入物不被切開。該包點卷可以在任何至少部分地暴露所述插入物的位置進行切割,以便所述插入物可從包點中取出。在優選的實施例中,該包點從離其一端大約三分之一位置處進切割。在其他實施例中,該包點在明顯偏離其中心的位置進行切割,使得該包點的一部分中的空腔的體積比該包點的相配部分(mating portion)中的空腔的體積大至少50%。優選地,該包點的一部分中的空腔的體積比該包點的相配部分中的空腔的體積大至少75%。
In
包點卷可以任何合適的方式進行切割:垂直切割、水平切割或介於兩者之間。在優選的實施例中,該包點卷基本上被垂直切割(即與垂直方向偏差不超過10°)。垂直切割被認為比水平切割更容易,因為包點卷具有一個基本平坦的底部並且可由其所豎立的表面穩定化。在一些實施例中,所述插入物被切開,而在其他實施例中,切割在所述插入物周圍進行,從而使得所述插入物不被切開。 The dotted roll can be cut in any suitable way: vertically, horizontally, or somewhere in between. In a preferred embodiment, the dotted roll is cut substantially vertically (that is, the deviation from the vertical direction does not exceed 10°). Vertical cutting is considered easier than horizontal cutting because the dotted roll has a substantially flat bottom and can be stabilized by the surface on which it is erected. In some embodiments, the insert is cut, while in other embodiments, the cutting is performed around the insert so that the insert is not cut.
切割可以手工或自動化(即通過機器或機器人)完成。用於切割包點卷的工具可以是任何具有鋒利的或鋸齒狀的邊緣的儀器。可選的切割工具包括剪刀、刀片、手術刀、菜刀、可旋轉刀、圓形刀、鋸、鏈鋸、圓鋸和電子鋸等。當使用傳統的菜刀時,切割可通過將該菜刀的鋒利或鋸齒狀邊緣垂直壓在包點上並進行或不進行滑動(即讓該菜刀水平前後移動)來完成切割。一些實施例使用耦合到滾動裝置上的圓形刀,這樣包點卷通過讓刀片相對於包點卷滾動來進行切割。 Cutting can be done manually or automatically (that is, by machine or robot). The tool used to cut the dot rolls can be any instrument with sharp or jagged edges. Optional cutting tools include scissors, blades, scalpels, kitchen knives, rotatable knives, circular knives, saws, chainsaws, circular saws, and electronic saws. When a traditional kitchen knife is used, the cutting can be accomplished by pressing the sharp or jagged edge of the kitchen knife vertically on the bundling point with or without sliding (that is, allowing the kitchen knife to move horizontally back and forth). Some embodiments use a circular knife coupled to a rolling device so that the dot roll is cut by rolling the blade relative to the dot roll.
在步驟140中,所述插入物從已切割的包點卷中取出。該取出過程可以手工或自動化(即通過機器或機器人)完成。優選的實施例包括將已切割的包點的一部分從其另一部分移開,從而暴露所述插入物,隨後將所述插入物從該包點中拉出。在一些實施例中,所述插入物包含磁芯或鐵芯,並且可以通過向所述插入物施加磁場來加以取出,同時保持該包點靜止。
In
圖2示出了將插入物210嵌入一部分麵團220中的過程。在烘焙之後,沿著插入物210進行垂直切割,將麵團220切成兩塊包點221和222。將包點222和包點221拉開,從而在包點222中留下空腔230並暴露出插入物210,而插入物210仍然部分地嵌入包點221中。最後,插入物210隨後從包點221中取出,在包點221中留下空腔240。
FIG. 2 shows the process of embedding the
圖3示出了將具有一個微型“手柄”311的蛋形插入物310嵌入一部分麵團320中的過程。在烘焙後,沿著插入物310進行垂直切割,將麵團320切成兩塊包點321和322。將包點322與包點321拉開,從而在包點322中留下空腔330並暴露出帶有手柄311的插入物310,而插入物310仍然部分地嵌入包點321中。最後,插入物310隨後通過拉動手柄311從包點321中取出,在包點321中留下空腔340。在優選的實施例中,插入物310由加熱時具有彈性的材料製成,這使得當從溫度仍然較高的包點321中取出時,插入物310將很容易通過拉動手柄311從包點321中拉出,而不會損壞包點321。
FIG. 3 shows the process of embedding an egg-shaped
圖4示出了在烤箱中使用在烹製期間懸浮在烤箱中的磁性插入物420來製作空腔包點的優選步驟。烤箱具有兩個懸浮磁體部件:上部件410和下部件415。在優選的實施例中,上部件410和下部件415基本上是對稱的。可想到的是,懸浮磁體之上部件410和下部件415可以是由電路控制的電磁體。在一
些實施例中,烤箱的每個懸浮磁體之上部件410和下部件415具有相對應的控制器411和416,其可以用於提升或下降相對應的懸浮磁體之上部件410和下部件415。在一些實施例中,下部件415固定在地板上,使得它不會移動。
Figure 4 shows a preferred step in an oven for making cavity buns using a
將磁性插入物420放入麵團430的一部分中。磁性插入物420放置在懸浮磁體之上部件410和下部件415之間,使得磁性插入物420的面向烤箱的側面具有與烤箱的面向包點的側面相同的磁極性。比如,磁性插入物420的面向烤箱的側面(即外表面)具有S磁極性,並且烤箱的面向包點的側面(即烤箱的內表面(412和417))也具有S磁極性。或者,磁性插入物420的面向烤箱的側面(即外表面)具有N磁極性,並且烤箱的面向包點的側面(即烤箱的內表面(412和417))也具有N磁極性。在將插入物420放置在烤箱內之後,上部件410下降以與下部件415相接。
Put the
懸浮磁體之上部件410和下部件415可以與磁性插入物420發生磁性相互作用,使得磁性插入物420在烹製期間懸浮在烤箱中,而不接觸烤箱壁。在一些實施例中,磁性插入物420具有彎曲的外表面,並且烤箱具有相配合的彎曲內表面(412和417),不過在插入物的外表面和烤箱的內表面之間存在空間,這就使得麵團在烹製過程中有膨脹的空間。比如,在優選的實施例中,插入物420具有球形外表面,並且烤箱具有球形內表面(412和417)。優選地,磁性插入物420的外表面是無磁性外層,懸浮磁體之上部件410的外圍是抗磁性保護層,懸浮磁體之上部件410的磁性位於其內部。優選地,懸浮磁體之下部件415的外圍是抗磁性保護層,懸浮磁體之下部件415的磁性位於其內部。懸浮磁體之上部件410和下部件415上的抗磁性保護層的作用是保護懸浮磁體之上部件410和下部件415以及磁性插入物428免受外部磁場的影響。優選
地,懸浮磁體之上部件410和下部件415上的抗磁性保護層是由耐高溫的對人體無毒無害的材料製成的,比如,塑膠、乳膠、矽膠或橡膠等。烤箱內部的直徑大於插入物420的外徑,使得麵團430在烹製期間可以發生體積上的膨脹。在烹製之後,通過控制器411的作用或通過電磁力提升烤箱的上部件410,使得插入物420和麵團430可以從烤箱取出。麵團430被切成兩塊包點431和432。
The
圖5是空腔包點510、511的透視圖,食物520放置在包點510、511的空腔530中。空腔包點510、511在本文中應解釋為包括任何形狀或大小的食物,比如麵包、漢堡包和蛋糕等。食物520在本文中應解釋為包括任何合適的食物,尤其是可流動的食物,比如炒牛肉醬(sloppy joe)或調味汁。可選的食物包括由任何一種或多種適合做漢堡包或三明治的肉製成的肉餡餅,所述的肉包括牛肉、牛排、羊肉、猪肉、火鶏肉、鶏肉、鴨肉、魚肉、貝殼魚、龍蝦、仿製蟹肉、蝦、人造肉和肉類仿製品等。其他可選的食物520包括適用於漢堡包或三明治的配料,包括奶酪、番茄、番茄醬、洋葱、生菜、黃瓜、鰐梨、泡菜和其他蔬菜。食物520也可以是中國食物(比如,宮保鶏)、日本食物(比如,壽司)、墨西哥食物、意大利食物(比如,意大利面)、印度食物(比如,羊肉咖喱)、韓國食物(比如,烤肉)、夏威夷食物、埃塞俄比亞食物或任何其他食物。
FIG. 5 is a perspective view of the cavity pack points 510 and 511, and the
對於本發明所屬技術領域中具有通常知識者顯而易見的是,在不脫離本文的發明構思的情况下,除了已經描述的那些修改之外,還有更多的修改是可能的。因此,除非背離所附權利要求的精神,不然本發明的主題不受限制。此外,在解釋說明書和權利要求時,所有術語應以盡可能廣泛的與上下文保持一致的方式加以解釋。特別地,術語“包括”和“包含”應該被解釋為以非 排他的方式指代元件、組分或步驟,指出所指代的元件、組分或步驟可以存在,或者被使用或與其他的未明確指代的元件、組分或步驟進行組合。在說明書和申請專利範圍中涉及選自一個由A、B、C......和N組成的組中的至少一種的地方,本文應解釋為僅需要該組中的一種,而不是A加N,或B加N等。 It is obvious to a person with ordinary knowledge in the technical field to which the present invention belongs that, without departing from the inventive concept herein, in addition to those already described, more modifications are possible. Therefore, unless departing from the spirit of the appended claims, the subject matter of the present invention is not limited. In addition, when interpreting the specification and claims, all terms should be interpreted in a manner consistent with the context as broadly as possible. In particular, the terms "including" and "including" should be interpreted as The exclusive way refers to elements, components, or steps, and indicates that the referred elements, components, or steps may exist, or be used or combined with other elements, components, or steps that are not explicitly referred to. Where the specification and the scope of patent application involve at least one selected from the group consisting of A, B, C... and N, this article should be interpreted as requiring only one of the group, not A Add N, or B and N, etc.
綜上所述,本發明所揭露之技術手段確能有效解決習知等問題,並達致預期之目的與功效,且申請前未見諸於刊物、未曾公開使用且具長遠進步性,誠屬專利法所稱之發明無誤,爰依法提出申請,懇祈鈞上惠予詳審並賜准發明專利,至感德馨。 In summary, the technical means disclosed in the present invention can effectively solve the conventional problems and achieve the expected purpose and effect. It has not been seen in the publications, has not been used publicly, and has long-term progress before the application. The patent law claims that the invention is correct. Yan filed an application in accordance with the law and prayed for the detailed examination and grant of the invention patent.
惟以上所述者,僅為本發明之數種較佳實施例,當不能以此限定本發明實施之範圍,即大凡依本發明申請專利範圍及發明說明書內容所作之等效變化與修飾,皆應仍屬本發明專利涵蓋之範圍內。 However, the above are only a few preferred embodiments of the present invention, and should not be used to limit the scope of implementation of the present invention, that is, all equivalent changes and modifications made in accordance with the scope of the patent application of the present invention and the content of the description of the invention are all It should still fall within the scope of the patent for this invention.
400:在烤箱中使用在烹製期間懸浮在烤箱中的磁性插入物來製作空腔包點的步驟 400: Steps for making cavity buns in the oven using magnetic inserts suspended in the oven during cooking
410:上部件 410: Upper part
415:下部件 415: Lower part
411、416:控制器 411, 416: Controller
420:磁性插入物 420: Magnetic Insert
430:麵團 430: dough
431、432:包點 431, 432: Package points
412、417:內表面 412, 417: inner surface
Claims (20)
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