Heat-preserving device

Abstract

The invention relates to a heat-preserving device. The heat-preserving device comprises a bottom heat-preserving box, a middle heat-preserving box and a box cover, wherein the box cover covers the middle heat-preserving box; the bottom heat-preserving box comprises a bottom heat-preserving box body, a temperature controller and a heating sheet I; a plug hole I is formed in one side of the upper surface of the bottom heat-preserving box body; a step I is arranged on the inner surface of the bottom heat-preserving box body; the middle heat-preserving box comprises a middle heat-preserving box body; a plug hole II is formed in one side of the upper surface of the middle heat-preserving box body; a plug is arranged on one side of the lower surface of the middle heat-preserving box body; a step II is arranged below the middle heat-preserving box body; a heating sheet II is arranged inside the middle heat-preserving box body. The heat-preserving device can preserve heat of a cut steamed bun blank for fermenting so as to ensure delicious taste of the cut steamed bun, and can ensure the outer shape of the steamed bun so as to effectively prevent the steamed bun from deforming in a fermenting process.

Description

technical field [0001] The invention relates to the technical field of food processing machinery, in particular to a heat preservation device. Background technique [0002] Knife-cut steamed buns can be deep-fried or steamed. They are eaten with sweet sauce. They are very popular among people. In the family, the process of making them is generally: knead the noodles first, then add dry yeast powder, soak them Flour, sugar, etc., mix the ingredients evenly, and then knead repeatedly until the dough is smooth. Sprinkle a layer of dry flour on the chopping board and put the fermented dough on it. Knead the fermented dough into long strips, and then cut the long strips into sections. Take a container and sprinkle with dry flour, put the raw knife-cut steamed buns one by one, put them in a warmer place to proof for 20 minutes, and finally steam them in a pot before eating. It can be seen that the method of knife-cut steamed buns is relatively complicated, and the quality of the ...

AI Technical Summary

Problems solved by technology

It can be seen that the method of knife-cut steamed buns is relatively complicated, and the quality of the method is high. If there is a mistake in one of the processes, the taste of the knife-cut steamed buns will be poor, or even inedible.

With the accelerated pace of life, most people don’t have enough time to make knife-cut steamed buns, so they can only buy them in supermarkets or steamed bun factories. However, the steamed buns made by the current machines have poor taste and lose the taste of handmade steamed buns. Moreover, most of the current machines are complicated to operate, have low work efficiency and high cost, and do not meet the needs of the public.

After the knife-cut steamed bun embryos are made, they need to be proofed. This process is very critical. The most critical factor affecting the proofing quality is the influence of temperature. If the temperature is too high, the yeast will be killed. Low temperature will lead to insufficient activity of yeast, which will have a serious impact on the proofing of knife-cut steamed buns in winter when the temperature is low. Supporting use with camera

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