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Method and device for processing cakes

A processing device and processing method technology, applied in baking, baked food, food science and other directions, can solve the problems of high material loss, high labor intensity, increased discharge of nutrient-rich substances, etc., and achieve the effect of continuous production and convenient control

Active Publication Date: 2011-09-14
黎泽荣
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  • Abstract
  • Description
  • Claims
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Problems solved by technology

In this method, the labor intensity is high, batches and human factors are likely to cause deviations in quality control, and there is also the possibility of increased material loss and increased discharge of eutrophic substances due to small batch production, which will have adverse effects on environmental protection and wastewater treatment.

Method used

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  • Method and device for processing cakes
  • Method and device for processing cakes

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Embodiment Construction

[0013] Now in conjunction with accompanying drawing and embodiment the present invention is described in further detail:

[0014] The processing method of cake of the present invention is realized like this, comprises the preparation of fluid cake egg white raw material, fluid cake egg white raw material storage preparation, the preparation of fluid cake egg yolk raw material, the storage preparation of fluid cake egg yolk raw material, the aeration of fluid cake egg white raw material, fluid Cake egg yolk raw materials and aerated fluid cake egg white raw materials are mixed, fluid cake mixed raw materials are formed and baked, and the preparation of fluid cake egg white raw materials is the raw materials including egg white, sugar, PH value regulator and water that constitute the fluid cake egg white raw materials Put it into the mixing tank and stir fully, so that the various raw materials that constitute the fluid cake egg white raw material are fully mixed and dissolved in...

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Abstract

The invention provides a method and device for processing cakes. The method comprises the following steps: preparation of egg white raw materials of liquid cakes, storage of egg white raw materials of liquid cakes, preparation of yolk raw materials of liquid cakes, aeration of egg white raw materials of liquid cakes, mixture of yolk raw materials of liquid cakes and aerated egg white raw materials of liquid cakes and formation baking of mixture of liquid cakes. Compared with the prior art, the method has the advantages of continuous production, convenient control of the swelling degree and the swelling uniformity of cakes, easy regulation of the air capacity of cakes as required, insusceptibility to manpower and human factors and the like.

Description

technical field [0001] The invention relates to a food processing method and device. Background technique [0002] The existing maple wind (xuefang) cake (hereinafter referred to as cake) is generally processed by separating the egg white and egg yolk first, mixing the egg white, sugar, and pH regulator in batches, putting them into an egg beater to stir and inflate, and then pressing The ratio is mixed with egg yolk and flour mixture by hand mixing, injection molded or shaped and baked. The whole process is controlled by manual operation, relying on the operator's experience to distinguish the degree of aeration and the uniformity of mixing. This method is labor-intensive, and many batches and human factors are likely to cause deviations in quality control. There is also the possibility of increased material loss and increased discharge of eutrophic substances due to small batch production, which has adverse effects on environmental protection and wastewater treatment. C...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/08
Inventor 黎泽荣
Owner 黎泽荣
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