WO2018166117A1 - 手持式中餐的加工方法以及加工装置 - Google Patents

手持式中餐的加工方法以及加工装置 Download PDF

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Publication number
WO2018166117A1
WO2018166117A1 PCT/CN2017/091413 CN2017091413W WO2018166117A1 WO 2018166117 A1 WO2018166117 A1 WO 2018166117A1 CN 2017091413 W CN2017091413 W CN 2017091413W WO 2018166117 A1 WO2018166117 A1 WO 2018166117A1
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food
groove
heating
hand
processing device
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PCT/CN2017/091413
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English (en)
French (fr)
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朱冠嘉
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上海书森投资管理有限公司
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Publication of WO2018166117A1 publication Critical patent/WO2018166117A1/zh

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    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/06—Roasters; Grills; Sandwich grills
    • A47J37/0611—Roasters; Grills; Sandwich grills the food being cooked between two heating plates, e.g. waffle-irons

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  • the invention relates to a method and a device for cooking food, in particular to a processing method and a processing device for a hand-held Chinese food.
  • Chinese fast food usually includes rice and matching dishes. The diners usually eat through chopsticks or spoons. Although this fast food conforms to the Chinese people's eating habits, it uses more tableware, not only chopsticks or soup spoons, but also dishes and bowls. When the utensils are loaded, the amount of work for cleaning the above-mentioned tableware is large, and there are also health hazards in the cleaning process.
  • the technical problem to be solved by the present invention is to provide a processing method and a processing apparatus for a hand-held Chinese food that conforms to the eating habits of Chinese people and can make Chinese foods free of tableware.
  • the processing method of the handheld Chinese food of the invention comprises:
  • the food package is baked.
  • the method for processing a hand-held Chinese food according to the present invention wherein the baking the food package comprises: baking the food package by using a processing device, and wrapping the food package by the processing device after the dough cake is baked to be browned take out.
  • the method for processing a hand-held Chinese food according to the present invention wherein the baking the food package by using the processing device comprises: using a processing device to squeeze the food package, forming a regular shape of the food package, and performing the food package by using the processing device; Whole baking.
  • the method for processing a hand-held Chinese food of the present invention wherein the cooked food comprises a staple food and a dish, and the filling the cooked food into the certain type of container comprises layering the staple food and the dish into a certain type of container to form in the shaped container
  • the food layers in the staple food layer and the cooked food layer are uniformly distributed in the multi-layer interval distribution of the staple food layer and the cooked food layer.
  • the method for processing a hand-held Chinese food of the present invention wherein the staple food comprises rice or rice flour or noodles A strip or pasta that includes a vegetable dish or a fish dish or a meat dish.
  • the processing device of the handheld Chinese food of the present invention comprises a heating bottom plate for heating the bottom of the food package, the heating bottom plate is provided with a first groove, the first groove is adapted to the size of the food package,
  • the processing device further includes a heating cover plate matched with the heating bottom plate, the heating cover plate is for heating the top of the food package, the heating cover plate is provided with a second groove, and the second The second groove and the first groove form a receiving cavity for receiving the food package when the groove is opposite to the first groove to engage the heating cover with the heating plate.
  • the processing device of the hand-held Chinese food of the present invention wherein the heating bottom plate and the heating cover are both semi-oblate, and the inner wall of the first groove and the inner wall of the second groove are sprayed with no Adhesive layer.
  • the first groove extends outward to an edge of the heating base plate and communicates with the outside, and a width of the first groove gradually increases from an inner to outer direction.
  • the processing method of the hand-held Chinese food of the invention can well conform to the eating habits of the Chinese people, and not only does not use chopsticks or soup spoons, and does not need trays, bowls and the like to store utensils, thereby eliminating the heavy workload of cleaning the above tableware and eliminating the heavy workload. Health hazards, while maintaining the taste and nutrition of the original food.
  • the processing method of the hand-held Chinese food of the present invention is different from the traditional Chinese fast food in that it does not require any dining aids at all, including various dishes, fast food boxes of various materials, chopsticks, spoons, forks, plastic bags, etc. To avoid cost and environmental pollution in cleaning or recycling.
  • the food produced by the method of processing the hand-held Chinese food of the present invention only needs to be packaged in a simple package such as a recyclable tin foil paper or a paper box.
  • FIG. 1 is a schematic view showing the steps of filling a staple food and a dish into a sizing container in the method for processing a hand-held Chinese food according to the present invention
  • FIG. 2 is a schematic view showing the steps of placing a shaped container in a temperature adjustment cabinet, adjusting an appropriate temperature, and shaping the food mass in the processing method of the hand-held Chinese food of the present invention
  • FIG. 3 is a schematic view showing the steps of turning a shaped container on the surface of a cake in the processing method of the hand-held Chinese food of the present invention
  • Figure 4 is a view of the method for processing a hand-held Chinese food in the present invention, using a dough cake to wrap the food mass Schematic diagram of the steps;
  • Figure 5 is a schematic view showing the structure of a food package
  • Figure 6 is a schematic structural view of a processing device for a hand-held Chinese food
  • Figure 7 is a schematic view showing the steps of baking a food package in the processing method of the hand-held Chinese food of the present invention.
  • Figure 8 is a schematic view showing the steps of taking out a food package from a processing device in the method of processing a hand-held Chinese food according to the present invention.
  • the processing method of the handheld Chinese food of the invention comprises:
  • the food package is baked.
  • the method for processing a hand-held Chinese food of the present invention wherein the noodle cake is a pre-made pancake which can be directly eaten.
  • the purpose of baking the food package is to achieve a fixed shape, a beautiful color and a good mouthfeel.
  • the method for processing a hand-held Chinese food according to the present invention wherein the baking the food package comprises: baking the food package by using a processing device, and wrapping the food package by the processing device after the dough cake is baked to be browned take out.
  • the method for processing a hand-held Chinese food according to the present invention wherein the baking the food package by using the processing device comprises: using a processing device to squeeze the food package, forming a regular shape of the food package, and performing the food package by using the processing device; Whole baking.
  • the method for processing a hand-held Chinese food of the present invention wherein the cooked food comprises a staple food and a dish, and the filling the cooked food into the certain type of container comprises layering the staple food and the dish into a certain type of container to form in the shaped container
  • the food layers in the staple food layer and the cooked food layer are uniformly distributed in the multi-layer interval distribution of the staple food layer and the cooked food layer.
  • the function of the styling container is to make the food (cooked food) evenly distributed and strong in layering.
  • the method for processing a hand-held Chinese food of the present invention wherein the staple food comprises rice or rice noodles or noodles or pasta, and the dishes include vegetable dishes or fish dishes or meat dishes.
  • an embodiment of a method for processing a hand-held Chinese food of the present invention includes:
  • the staple food 8 is placed in the sizing container 1, and the dish 7 is placed above the staple food 8 in the sizing container 1, and a certain type of food mass 10 is obtained by using the sizing container 1, and the prepared staple food 8 and the dish 7 are layered. Then, it is combined into the styling container 1, and the styling container 1 is placed in a temperature adjustment cabinet, and the appropriate temperature is adjusted to shape the food mass 10;
  • the food package 3 is integrally baked and extruded by the processing device of the hand-held Chinese food of the present invention. When the dough cake 2 is cooked, the food package 3 is taken out by the processing device.
  • the technical solution of the invention can ensure the original taste of the Chinese food.
  • the technical solution of the present invention is suitable for the production of most traditional Chinese dishes, and can completely retain the unique flavor of Chinese food.
  • Other embodiments of the method for processing a hand-held Chinese food of the present invention include uniformly or layered rice or rice noodles or noodles or pastries and vegetable or fish dishes or other mixed-cooked Chinese dishes cooked in a conventional manner. Divided into one or three layers into a variety of different specifications of the shape of the container, temperature adjustment or no temperature adjustment, use the shape of the container to fix the shape of cooked cooked food, and then take out the cooked food (food group) with a fixed shape and place it in the heating The good thin cake is wrapped and turned into a Chinese crepe roll (food package), and the prepared Chinese crepe wrapped with Chinese cooked food is placed in a specific baking machine (the processing device of the handheld Chinese food of the present invention).
  • the baking process is performed, and the shape of the wafer roll is extruded into a regular shape, and the cross section of the wafer roll is a flat oval shape.
  • the outer surface of the wafer roll is 360 degrees all baked to a burnt yellow color, the taste is crisp, and the shape is fixed, which is convenient for consumers to eat.
  • the purpose of the baking process (the processing device of the hand-held Chinese food of the present invention) is to:
  • the fundamental difference between the technical solution of the present invention and the conventional method is that the product obtained by the technical solution of the present invention can be used without any tableware (including: bowl, dish, lunch box, chopsticks, spoon or fork, etc.)
  • tableware including: bowl, dish, lunch box, chopsticks, spoon or fork, etc.
  • the process of eating traditional Chinese-style fast food can be done directly by hand. Whether sitting or standing does not affect the normal meal, there is no need for a fixed dining venue and specific auxiliary equipment. After the meal, only a very limited amount of recyclable tin foil and outer carton or paper bag remain.
  • the technical scheme of the present invention can process traditional Chinese fast food such as uterine squid rice rolls, Taiwanese braised pork rice rolls, mustard shredded rice rolls, Cantonese-style savory rice rolls, and Beijing-style pilaf shredded rice rolls.
  • the technical scheme of the invention can process single-layer burritos such as radish cake rolls, taro cake rolls, potato pancake rolls, rice rolls, fried winter powder rolls, shredded noodles, dried fried beef rolls, vegetable rolls, etc.
  • the method is as described above.
  • the above thin cake is made by mixing flour with a small amount of other starch.
  • the processing device for a hand-held Chinese food of the present invention comprises a heating base 21 for heating the bottom of the food package 3.
  • the heating plate 21 is provided with a first groove 31, and the first groove 31 is The size of the food package 3 is adapted.
  • the processing device of the hand-held Chinese food of the present invention further comprises a heating cover 22 matched with the heating bottom plate 21, the heating cover 22 is hinged with the heating bottom plate 21, and the heating cover 22 is used for wrapping the food.
  • the top of the 3 is heated, and the heating cover is provided with a second recess 32, and the second recess 32 is opposite to the first recess 31, so that when the heating cover 22 is engaged with the heating base 21, the second recess 32 A receiving cavity for accommodating the food package 3 is formed with the first recess 31.
  • the heating bottom plate and the heating cover plate are all semi-transparent, and the inner wall of the first groove and the inner wall of the second groove are sprayed with a non-stick lacquer layer.
  • the processing device of the hand-held Chinese food of the present invention comprises a heating bottom plate 21 for heating the bottom of the food package 3, and the heating bottom plate 21 is provided with a plurality of first grooves 31, each of the first grooves 31 and the food package
  • the size of the hand-held Chinese food processing apparatus of the present invention further includes a heating cover 22 that cooperates with the heating base plate for heating the top of the food package, and heating the cover plate 22 and the heating base plate 21
  • the hinged heating cover is provided with a plurality of second grooves 32, and the plurality of second grooves 32 are respectively in one-to-one correspondence with the plurality of first grooves 31 to heat the cover plate 22 and the heating plate
  • the plurality of second grooves 32 and the plurality of first grooves 31 form a plurality of receiving chambers for accommodating the food package.
  • the first groove 31 extends outward to the edge of the heating bottom plate 21 and communicates with the outside, and the width of the first groove 31 gradually increases from the inner to the outer direction.
  • the second groove 32 extends outward to the edge of the heating cover 22 and communicates with the outside, and the width of the second groove 32 gradually increases from the inside to the outside.
  • the groove wall of the first groove 31 includes an inner groove wall and side walls.
  • the front portion of the first recess 31 is open and gradually widened in the width from the inner to the outer direction. After the baking is completed, the baked crepe roll is hot. This special design allows the operator to gently push the gloved hand or auxiliary tool to wrap the baked food from the inner groove wall. Launched to land on a pallet or other receiving surface.
  • the processing device for the hand-held Chinese food of the invention is a baking machine of the same temperature and heating according to the top and bottom structure of the cross-sectional shape which is designed according to the shape of the food package, and can be baked 3-5 pieces of the same size each time.
  • the hand-held Chinese food processing device of the invention makes the baked pizza roll wrapped with the Chinese cooked food shape fixed, the surface hardened, and the brownish crispy.
  • the outer skin of the baked pizza roll is crispy when it is hot, and it does not have the taste of the flour of the general pastry when it is cold.
  • the main function of the processing device for the hand-held Chinese food of the present invention is to extrude a Chinese-style wafer roll which is not completely identical in shape into a flat elliptical shape of uniform size; the soft pancake is baked hard and is easy to hold when eating. There will be no leakage, partiality, looseness or collapse of the juice during consumption.
  • the pancakes wrapped with Chinese cooked foods are browned and crispy, which can make the pancakes taste crisper and crisper without any other miscellaneous taste, so as not to affect the original taste of the Chinese cooked food wrapped in the pancakes.
  • the processing device for the hand-held Chinese food of the present invention has a use temperature of 160-200 degrees and a baking time of about 30-60 seconds.

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  • Food Science & Technology (AREA)
  • Noodles (AREA)
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Abstract

手持式中餐的加工方法及加工装置。加工方法包括：将熟食盛入一定型容器中得到食物团；利用面饼将食物团包裹后形成食物包裹(3)；对食物包裹进行烘烤。加工装置包括加热底板(21)，加热底板上设置有第一凹槽(31)，加工装置还包括与加热底板(21)相配合的加热盖板(22)，加热盖板(22)上设置有第二凹槽(32)，第二凹槽(32)与第一凹槽(31)相对，以使加热盖板(22)与加热底板(21)扣合时，第二凹槽(32)与第一凹槽(31)形成容纳食物包裹(3)的容纳腔。该方案免除了进餐后清洗餐具的环节，消除了卫生隐患，保持了食物的美味与营养。

Description

手持式中餐的加工方法以及加工装置 技术领域
本发明涉及烹调食物的方法与装置，特别是涉及一种手持式中餐的加工方法以及加工装置。
背景技术
中式快餐通常包括米饭和与之相配的菜肴，就餐者一般通过筷子或勺子进食，这种快餐虽然符合中国人的饮食习惯但所用餐具较多，不但需用筷子或汤勺，还需要盘、碗等盛装食具，清洗上述餐具的工作量很大，同时在清洗过程中也存在卫生隐患。
发明内容
本发明要解决的技术问题是提供一种符合中国人的饮食习惯且可以使中餐可以免餐具进食的中餐的手持式中餐的加工方法以及加工装置。
本发明的手持式中餐的加工方法，包括：
将熟食盛入一定型容器中，利用所述定型容器得到一定型的食物团；
将所述食物团由所述定型容器取出后置于一面饼的表面上；
利用所述面饼将所述食物团包裹起来，形成一食物包裹；
对所述食物包裹进行烘烤。
本发明的手持式中餐的加工方法，其中，对所述食物包裹进行烘烤包括：利用加工装置对食物包裹进行烘烤，当所述面饼烤至焦黄后，将所述食物包裹由加工装置取出。
本发明的手持式中餐的加工方法，其中，所述利用加工装置对食物包裹进行烘烤包括利用加工装置对食物包裹进行挤压，使食物包裹形成规整的形状，并利用加工装置对食物包裹进行整体烘烤。
本发明的手持式中餐的加工方法，其中，所述熟食包括主食与菜肴，所述将熟食盛入一定型容器中包括将主食与菜肴分层盛入一定型容器中，以在定型容器中形成多层间隔分布的主食层与熟食层，主食层与熟食层内的食物分别均匀分布。
本发明的手持式中餐的加工方法，其中，所述主食包括米饭或米粉或面 条或面食，所述菜肴包括蔬菜菜肴或鱼类菜肴或肉类菜肴。
本发明的手持式中餐的加工装置，包括用于对食物包裹的底部进行加热的加热底板，所述加热底板上设置有第一凹槽，所述第一凹槽与食物包裹的尺寸相适应，所述加工装置还包括与所述加热底板相配合的加热盖板，所述加热盖板用于对所述食物包裹的顶部进行加热，所述加热盖板上设置有第二凹槽，第二凹槽与第一凹槽相对，以使所述加热盖板与加热底板扣合时，所述第二凹槽与第一凹槽形成容纳所述食物包裹的容纳腔。
本发明的手持式中餐的加工装置，其中，所述加热底板、所述加热盖板均为半扁椭圆形，所述第一凹槽的内壁、所述第二凹槽的内壁均喷有不粘漆层。
本发明的手持式中餐的加工装置，其中，所述第一凹槽向外延伸至所述加热底板的边缘并与外界相通，所述第一凹槽的宽度沿由内向外方向逐渐增大。
本发明的手持式中餐的加工方法可以很好的符合中国人的饮食习惯，不但不用筷子或汤勺，也不需要盘、碗等盛装食具，免去了清洗上述餐具的繁重工作量，消除了卫生隐患，同时保持了原有食物的美味与营养。
本发明的手持式中餐的加工方法与传统中式快餐不同之处在于用餐时完全不需要任何用餐辅助工具，包括各类碗盘、各类材料的快餐盒子、筷子、勺子、叉子、塑料包袋等，避免了清洗或者回收方面的成本和环境污染。
本发明的手持式中餐的加工方法制出的食物只需要使用可以回收的锡箔纸和纸盒等简易包装。
附图说明
图1为本发明的手持式中餐的加工方法中的将主食与菜肴盛入定型容器的步骤示意图；
图2为本发明的手持式中餐的加工方法中的将定型容器放置于温度调节柜中，调节适当的温度，使食物团定型的步骤示意图；
图3为本发明的手持式中餐的加工方法中的将定型容器翻扣于一面饼的表面的步骤示意图；
图4为本发明的手持式中餐的加工方法中的利用面饼将食物团包裹起来 的步骤示意图；
图5为食物包裹的结构示意图；
图6为手持式中餐的加工装置的结构示意图；
图7为本发明的手持式中餐的加工方法中的对食物包裹进行烘烤的步骤示意图；
图8为本发明的手持式中餐的加工方法中的将食物包裹由加工装置取出的步骤示意图。
具体实施方式
本发明的手持式中餐的加工方法，包括：
将熟食盛入一定型容器中，利用所述定型容器得到一定型的食物团；
将所述食物团由所述定型容器取出后置于一面饼的表面上；
利用所述面饼将所述食物团包裹起来，形成一食物包裹；
对所述食物包裹进行烘烤。
本发明的手持式中餐的加工方法，其中，面饼为预制好的、可以直接食用的薄饼。
对所述食物包裹进行烘烤目的是使之达到外形固定、颜色美观和口感好的效果。
本发明的手持式中餐的加工方法，其中，对所述食物包裹进行烘烤包括：利用加工装置对食物包裹进行烘烤，当所述面饼烤至焦黄后，将所述食物包裹由加工装置取出。
本发明的手持式中餐的加工方法，其中，所述利用加工装置对食物包裹进行烘烤包括利用加工装置对食物包裹进行挤压，使食物包裹形成规整的形状，并利用加工装置对食物包裹进行整体烘烤。
本发明的手持式中餐的加工方法，其中，所述熟食包括主食与菜肴，所述将熟食盛入一定型容器中包括将主食与菜肴分层盛入一定型容器中，以在定型容器中形成多层间隔分布的主食层与熟食层，主食层与熟食层内的食物分别均匀分布。定型容器的功能在于使食品(熟食)分布均匀、层次感强。
本发明的手持式中餐的加工方法，其中，所述主食包括米饭或米粉或面条或面食，所述菜肴包括蔬菜菜肴或鱼类菜肴或肉类菜肴。
如图1、图2、图3、图4、图5、图7、图8所示，本发明的手持式中餐的加工方法的实施例，包括：
将主食8盛入定型容器1中，将菜肴7放置于定型容器1内的主食8的上方,利用定型容器1得到一定型的食物团10，即将制作好的主食8与菜肴7分层制作，然后合并至定型容器1中，并将定型容器1放置于温度调节柜中，调节适当的温度，使食物团10定型；
将定型容器1翻扣于一面饼2的表面上；
利用面饼2将食物团10包裹起来，形成一食物包裹3；
利用本发明的手持式中餐的加工装置对食物包裹3进行整体全面的烘烤并挤压，当面饼2熟透后，将食物包裹3由加工装置取出。
本发明的技术方案可以保证中餐的原汁原味。本发明的技术方案适合于大部分传统的中式菜肴的制作，可以完整的保留中餐的特有风味。
本发明的手持式中餐的加工方法的其他实施例中，包括将按照传统方式烹饪好的米饭或米粉或面条或糕点以及蔬菜或鱼肉类菜肴或其他混合烹饪好的中式菜肴均匀的、层次分明的分为一至三层装入多个不同规格的定型容器中，温度调节或不调整温度，利用定型容器固定烹饪好的熟食的外形，然后将外形固定好的熟食(食物团)取出并放置在加热好的薄面饼上进行包裹，变成中式薄饼卷(食物包裹)，再将制作好的包裹着中式熟食的中式薄饼卷放入特定的烘烤机(本发明的手持式中餐的加工装置)内进行烘烤处理，薄饼卷外形被挤压成规整的形状，薄饼卷的横截面为扁椭圆状。薄饼卷外表面360度全部被烤至焦黄色，口感酥脆，并且外形固定，方便消费者食用。
烘烤机(本发明的手持式中餐的加工装置)进行烘烤处理的目的在于：
1、将薄饼卷外形挤压成统一的扁椭圆型，固定住薄饼卷的外形；
2、通过烘烤薄饼外皮将柔软的薄饼烤成较为硬脆的，有利于支撑薄饼卷的状态，方便手持进食，不会出现倾斜、弯曲、松散、坍塌的现象；
3、让薄饼的味道更香脆清淡，不影响薄饼内中式食品的原汁原味且消除一般面食的面饼味道。
本发明的技术方案与传统方式的根本区别在于进食本发明的技术方案得到的产品可以不使用任何餐具(包括：碗、盘、餐盒、筷子、勺子或叉子等) 直接用手就可以完成食用传统味道的中式快餐的过程，无论是坐着或者站着都不影响正常的进餐，不需要固定的用餐场地和特定的辅助设备。用餐后只残留有非常有限的可以回收的锡箔纸和外包装纸盒或纸袋。
食用传统中式快餐时除了必须具备餐具之外，还需要有最低限度的用餐场地及托放餐具食物的桌子和椅子，用户一般只有坐着才能正常的使用筷子、勺子或叉子进餐。
传统中式快餐会产生大量的垃圾：餐盒、筷子、勺子、叉、塑料袋、残渣骨头等。
本发明的技术方案可以加工宫爆鸡丁饭卷、台湾卤肉饭卷、榨菜肉丝饭卷、广式腊味饭卷、京酱肉丝饭卷等等传统的中式快餐。
本发明的技术方案可以加工萝卜糕卷、芋头糕卷、土豆煎饼卷、菜饭卷、炒冬粉卷、肉丝炒面卷、干炒牛河卷、菜肉卷等等单层卷饼，制作方式如上所述。
上述薄面饼为面粉加少量其他淀粉混合制成。
结合图6所示，本发明的手持式中餐的加工装置，包括用于对食物包裹3的底部进行加热的加热底板21，加热底板21上设置有第一凹槽31，第一凹槽31与食物包裹3的尺寸相适应，本发明的手持式中餐的加工装置还包括与加热底板21相配合的加热盖板22，加热盖板22与加热底板21铰接，加热盖板22用于对食物包裹3的顶部进行加热，加热盖板上设置有第二凹槽32，第二凹槽32与第一凹槽31相对，以使加热盖板22与加热底板21扣合时，第二凹槽32与第一凹槽31形成容纳食物包裹3的容纳腔。
本发明的手持式中餐的加工装置，其中，加热底板、加热盖板均为半扁椭圆形，第一凹槽的内壁、第二凹槽的内壁均喷有不粘漆层。
本发明的手持式中餐的加工装置，包括用于对食物包裹3的底部进行加热的加热底板21，加热底板21上设置有多个第一凹槽31，每一第一凹槽31与食物包裹3的尺寸相适应，本发明的手持式中餐的加工装置还包括与加热底板相配合的加热盖板22，加热盖板22用于对食物包裹的顶部进行加热，加热盖板22与加热底板21铰接，加热盖板上设置有多个第二凹槽32，多个第二凹槽32与多个第一凹槽31分别一一对应，以使加热盖板22与加热底板 21扣合时，多个第二凹槽32与多个第一凹槽31形成多个容纳食物包裹的容纳腔。
第一凹槽31向外延伸至加热底板21的边缘并与外界相通，第一凹槽31的宽度沿由内向外方向逐渐增大。
第二凹槽32向外延伸至加热盖板22的边缘并与外界相通，第二凹槽32的宽度沿由内向外方向逐渐增大。
第一凹槽31的槽壁包括内槽壁以及两边侧壁。第一凹槽31的前部是开放式的，在宽度上沿由内向外方向逐渐变宽。在烘烤完成后，烤好的薄饼卷外表是发烫的，这个特别的设计可以使操作者用戴着手套的手或者辅助工具轻轻拨动，使烘烤好的食物包裹从内槽壁推出来落在托盘或者其他接收平面上。
本发明的手持式中餐的加工装置是一种按照食物包裹外形设计的横切面形状为扁椭圆的上下结构的同等温度加热的烘烤机，可以每次烤制3-5个相同尺寸的包裹着中式熟食的薄饼卷，以将其外表面烤硬酥脆及焦黄色。
本发明的手持式中餐的加工装置使被烘烤的包裹着中式熟食的薄饼卷外形固定、表面变硬、焦黄酥脆。烘烤过的薄饼卷的外皮热的时候食用酥脆，冷的时候食用也没有一般面饼的面粉味道，
本发明的手持式中餐的加工装置的主要功能：将制作好的外形不是完全一致的中式薄饼卷挤压成统一尺寸的扁椭圆外形；将柔软的薄饼烘烤得比较硬，便于食用时手持，不会在食用过程中发生汁液外漏、偏倒、松散或崩塌现象。将包裹着中式熟食的薄饼烘烤得焦黄酥脆，可以使薄饼的味道更加清爽酥脆及无其他杂味，这样就不会影响被包裹在薄饼内的中式熟食的原汁原味。
本发明的手持式中餐的加工装置，使用温度为160-200度，烤制时间大约30-60秒。
以上仅是本发明的优选实施方式，应当指出，对于本技术领域的普通技术人员来说，在不脱离本发明原理的前提下，还可以作出若干改进和润饰，这些改进和润饰也应视为本发明的保护范围。

Claims (8)

  1. 一种手持式中餐的加工方法，其特征在于，包括：
    将熟食盛入一定型容器中，利用所述定型容器得到一定型的食物团；
    将所述食物团由所述定型容器取出后置于一面饼的表面上；
    利用所述面饼将所述食物团包裹起来，形成一食物包裹；
    对所述食物包裹进行烘烤。
  2. 如权利要求1所述的手持式中餐的加工方法，其特征在于，对所述食物包裹进行烘烤包括：利用加工装置对食物包裹进行烘烤，当所述面饼烤至焦黄后，将所述食物包裹由加工装置取出。
  3. 如权利要求2所述的手持式中餐的加工方法，其特征在于，所述利用加工装置对食物包裹进行烘烤包括利用加工装置对食物包裹进行挤压，使食物包裹形成规整的形状，并利用加工装置对食物包裹进行整体烘烤。
  4. 如权利要求1所述的手持式中餐的加工方法，其特征在于，所述熟食包括主食与菜肴，所述将熟食盛入一定型容器中包括将主食与菜肴分层盛入一定型容器中，以在定型容器中形成多层间隔分布的主食层与熟食层，主食层与熟食层内的食物分别均匀分布。
  5. 如权利要求4所述的手持式中餐的加工方法，其特征在于，所述主食包括米饭或米粉或面条或面食，所述菜肴包括蔬菜菜肴或鱼类菜肴或肉类菜肴。
  6. 一种手持式中餐的加工装置，其特征在于，包括用于对食物包裹的底部进行加热的加热底板，所述加热底板上设置有第一凹槽，所述第一凹槽与食物包裹的尺寸相适应，所述加工装置还包括与所述加热底板相配合的加热盖板，所述加热盖板用于对所述食物包裹的顶部进行加热，所述加热盖板上设置有第二凹槽，第二凹槽与第一凹槽相对，以使所述加热盖板与加热底板扣合时，所述第二凹槽与第一凹槽形成容纳所述食物包裹的容纳腔。
  7. 如权利要求6所述的手持式中餐的加工装置，其特征在于，所述加热底板、所述加热盖板均为半扁椭圆形，所述第一凹槽的内壁、所述第二凹槽 的内壁均喷有不粘漆层。
  8. 如权利要求6所述的手持式中餐的加工装置，其特征在于，所述第一凹槽向外延伸至所述加热底板的边缘并与外界相通，所述第一凹槽的宽度沿由内向外方向逐渐增大。
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