Technique for preparing sandwich ice creams

A preparation process and sandwich technology, applied in frozen desserts, food science, applications, etc., can solve the problems of low yield, inability to mass-produce and sell products, and affect the appearance of products, and achieve the effect of high yield

Inactive Publication Date: 2008-07-02
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The disadvantages of this process are: the formed ice cream material is extruded vertically, intermittently cut and formed, and then falls freely onto the biscuit. However, the existing p

Method used

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  • Technique for preparing sandwich ice creams
  • Technique for preparing sandwich ice creams

Examples

Experimental program
Comparison scheme
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Example Embodiment

[0016] Example 1: As shown in Figure 1, Figure 2, and Figure 3, the preparation process of sandwich ice cream includes three stages:

[0017] The first stage: the frozen ice cream material is extruded horizontally through the square discharge nozzle 1, and stretched on the belt conveyor 2 that rotates at a constant speed. The output speed of the ice cream material is equal to the speed of the belt conveyor. Consistent.

[0018] The second stage: aligning and aligning the two sides of the ice cream material at a constant speed to continuously paste the cookies 3, and the cookies are pasted one by one in a line.

[0019] The third stage: From the head, the symmetrical biscuits are frustrated into the finished product 5 from the horizontal and vertical frustration direction 4 of the movement direction of the belt conveyor 2, and finally the finished product 5 is put into the tunnel freezing package.

[0020] The bottom surface with the biscuit ice cream is in full contact with the be...

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Abstract

The invention relates to a preparing technique for a sandwich frozen stick confection. The invention breaks out the traditional manufacturing technique and manufactures the sandwich frozen stick confection by a specific new technique which transversally extrudes the formed frozen stick confection and extends the frozen stick confection on a belt conveyer that continuously runs, sticks biscuits at the two sides of the extended frozen stick confection and breaks the biscuits off to form. The invention completely solves the problem that the edge of the biscuits can not align with the formed frozen stick confection which can continuously manufacture in large scale and has high yield.

Description

technical field [0001] The invention relates to a preparation process of ice cream, in particular to a preparation process of sandwich ice cream. Background technique [0002] In the past sandwich ice cream manufacturing process, a piece of biscuit is laid flat first, then the shaped ice cream material is placed, and another piece of biscuit is laid flat at last. The disadvantages of this process are: the formed ice cream material is extruded vertically, intermittently cut and formed, and then falls freely onto the biscuit. However, the existing process conditions cannot accurately fall on the biscuit and align with the edge of the biscuit, which seriously affects the product. Beautiful, low yield, unable to mass-produce and sell. Contents of the invention [0003] The purpose of the invention is to break the traditional production process, produce sandwich ice cream with a special new process, and make up for the defects in the prior art. [0004] The preparation techno...

Claims

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Application Information

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IPC IPC(8): A23G9/18A23G9/48
CPCA23G9/286
Inventor 温红瑞张冲杜志强格日乐图杨再宏
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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