Method for processing steamed and baked bread and special-purpose equipment stove for steaming and baking

A processing method and special equipment technology, which is applied in the field of steaming and steaming ovens for noodle food, can solve the problems of insufficient steam generation, loose combination, and reduced thermal efficiency, so as to reduce heat loss and achieve a mellow and strong taste. , the effect of uniform temperature

Inactive Publication Date: 2009-06-24
刘姝婧
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Yet there are some defects in existing steaming pots: 1, the thickness of the bottom of the pan that plays a key role in the quality of steaming food is not scientifically defined
When the thickness of the bottom of the pan is less than 9mm, it will easily cause the food to be scorched.
2. There is no scientific definition of the size and depth of the steam generator or water tank
If the steam generating pot or water tank is too large, it will occupy the space for the steamed buns or cause waste of steel and energy. If it is too small, it will not be able to generate enough steam. If it is too shallow, it will cause boiling water to overflow and affect the quality of the steamed buns. If it is too deep, it will not be conducive to the bottom of the pot. synchronous heating
3. The position design of the steam generator is not scientific enough
The steam generating pot is located in the middle of the bottom of the pot with the strongest firepower and is the most l

Method used

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  • Method for processing steamed and baked bread and special-purpose equipment stove for steaming and baking
  • Method for processing steamed and baked bread and special-purpose equipment stove for steaming and baking
  • Method for processing steamed and baked bread and special-purpose equipment stove for steaming and baking

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Experimental program
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Effect test

Embodiment 1

[0034] Embodiment 1: The overall shape of the firewood and coal steaming furnace is a cylinder or a cube, and from bottom to top it consists of an ash chamber 1, a furnace tooth, a stove chamber 4, a steam griddle holder 18, a steam griddle insulation ring 8, a steam griddle 15 and Pan cover 11 constitutes. Ash chamber is 20 centimeters high, is provided with ash outlet and ash outlet door 2. A blower air inlet 3 with a diameter of 5 to 10 centimeters is arranged on the top of the ash chamber on the upper left side of the ash outlet, and an opening and closing device is arranged. The hearth is 40 cm high. Kitchen chamber wall 6 is steel plate, heat insulation material, refractory material structure from outside to inside, and the top is thick 4 centimetres, and middle and lower part is thick 5~10 centimetres. Fuel operation port and operation port door 5 are established on the vertical line between the bottom of the stove chamber and the ash outlet. A smoke outlet 7 is arra...

Embodiment 2

[0035]Embodiment 2: The overall shape of the gas steamer is a cylinder or a cube, and it is composed of a stove chamber 4, a stove head 17, a steam grill holder 18, a steam grill insulation ring 8, a steam grill 15 and a grill cover 11 from bottom to top. The hearth is 34 cm high. Kitchen chamber wall 6 is steel plate, heat insulation material, refractory material structure from outside to inside, and the top is thick 4 centimetres, and middle and lower part is thick 5~10 centimetres. The kitchen range is provided with the operation door 5 that can enter and exit the range head, and the door is provided with an observation window. One side of the kitchen range is provided with a gas pipeline port 19, which is also used as an air inlet. A smoke outlet 7 is arranged at the center position of the top, rear portion of the kitchen range. There are 4 supporting handles 18 in order to take advantage of the steam grid with 4 lengths of 5 cm and a width of 3 cm welded on the inner ci...

Embodiment 3

[0036] Embodiment 3: The overall shape of the electric steamer is a cylinder or a cube, and it consists of a hearth 4, a heating device 17, a steam griddle holder 18, a steam griddle insulation ring 8, a steam griddle 15 and a griddle cover 11 from bottom to top . The hearth is 34 cm high. Kitchen chamber wall 6 is steel plate, heat insulation material, refractory material structure from outside to inside, and the top is thick 4 centimetres, and middle and lower part is thick 5~10 centimetres. The kitchen range is provided with the operation door 5 that can open and close, and the door is provided with observation window. A cable inlet 19 is provided at the bottom of one side of the stove. There are 4 supporting handles 18 in order to take advantage of the steam grid with 4 lengths of 5 cm and a width of 3 cm welded on the inner circumference or four corners of the stove top. 8 high 7~17 centimetres of steam boiler insulation ring. The steam griddle is made of a griddle bo...

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Abstract

The invention relates to a method for processing food, especially for steaming and baking bun. The method comprises: making the leavened dough into steamed bread blanks, steamed stuffed bun blanks, dumpling blanks, steamed sponge cake blanks or pie blanks; and putting them into a special steaming-baking stove equipment to steam and bake by specific steps. The bun made in the invention has the crack layer of about 2 mm, is more soft and crisp than baked bun, and is more puffed, tender, aromatic and pliant than steamed bun; is salutary and safe, and protect the nutrition of the materials perfectly. The invention further provides an integrally designed special enclosed steaming-baking stove for processing the steamed-baked bun, which comprises oven chamber, heating device, steam griddle supporter, steam griddle heat preservation ring and steam griddle; achieves the advantages of , simple, practical and energy saving; can steam, bake and perform the steaming and baking synchronously, especially can guarantee the quality of the steamed-baked buns.

Description

technical field [0001] The present invention relates to a processing method of edible flour products, in particular to a steaming method for steamed buns, steamed buns, dumplings, steamed cakes, sesame cakes and other noodle foods daily required by the family; Food steamer. Background technique [0002] Traditional steamed buns, as a general term for a kind of food, include steamed buns, steamed buns, dumplings, fat cakes and sesame cakes, etc. Among them, steamed buns, dumplings, dumplings and steamed cakes belong to steamed steamed buns, and sesame cakes belong to baked steamed buns. The salient features of steamed buns are fresh and tender and the nutrients in the raw materials are preserved to the greatest extent; the salient features of baked buns are crispy and delicious, which retains the nutrients in the raw materials to the greatest extent. However, steamed buns are not as crispy and delicious as baked buns; baked buns are not as fresh and tender as steamed buns, a...

Claims

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Application Information

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IPC IPC(8): A21D13/08A21B5/00
Inventor 刘姝婧刘荣耀
Owner 刘姝婧
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