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Food baking method and device

A baking method and baking device technology, which are used in food ovens, baking, food science, etc., can solve the problems of food bubbles, insufficient gloss, and food not being cooked, so as to ensure smoothness and flatness, and avoid air bubbles. , the effect of eliminating bubbles

Active Publication Date: 2015-04-22
GUANGZHOU FUYA MACHINERY
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  • Description
  • Claims
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Problems solved by technology

[0003] However, whether it is using electric energy or gas energy, food with a small thickness can be baked by baking. When the thickness of the food reaches a certain thickness, the traditional baking oven and baking method will appear food The inside is not cooked, or there are air bubbles on the food, resulting in the surface of the baked food is not smooth, and the gloss is not enough

Method used

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  • Food baking method and device
  • Food baking method and device

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Embodiment Construction

[0039] Below, in conjunction with accompanying drawing and specific embodiment, the present invention is described further:

[0040] The present invention also provides a food baking method, comprising the following steps:

[0041] In step A, the raw material slurry on the chain plate structure is transported to the oven for preheating by the transport mechanism; the preheating temperature is 50-200° C. (Celsius), and the preheating time is 1-5 minutes (minutes). The raw material slurry can be mixed with flour, food additives and water according to a predetermined ratio to form a fluid paste. This is the prior art for preparing the raw material slurry, and the specific process will not be repeated.

[0042] In step B, the preheated raw material slurry is stirred and defoamed, and the stirring time is 10-300s (seconds). After the slurry enters the furnace body and is preheated for a period of time, the preheated raw material slurry can be taken out of the baking furnace, and t...

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Abstract

The invention relates to a food baking method and device. The method comprises the steps that A, raw sizing agents on a chain plate structure are conveyed into a baking oven through a conveying mechanism to be preheated; the preheating temperature ranges from 50 DEG C to 200 DEG C, and the preheating time ranges from 1 min to 5 min; B, the preheated raw sizing agents are stirred and defoamed, and the stirring time ranges from 10 s to 300 s; C, the defoamed raw sizing agents are baked and formed through the baking oven, the baking temperature ranges from 100 DEG C to 250 DEG C, and the time ranges from 20 min to 80 min. According to the food baking device, due to defoaming and steaming with a cover, food is more easily baked thoroughly, the internal tissue is more uniform, the expansion effect is better, and the best taste is achieved.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a food baking method and a food baking device. Background technique [0002] In the production process of food such as bread and cake, the food is usually baked through a baking oven. Traditional cakes or breads are expanded, shaped, dehydrated, and colored during the baking process. Current baking ovens usually include electric ovens or gas energy ovens. Internally heated heating element. A certain amount of heat is generated by the heating element to bake the food in the oven. The food is driven by the transport mechanism to transport the food carrier from the entrance of the oven to the outlet of the oven. [0003] However, whether it is using electric energy or gas energy, food with a small thickness can be baked by baking. When the thickness of the food reaches a certain thickness, the traditional baking oven and baking method will appear food The inside is not cooked, or...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21B1/00A21B3/00
CPCA21B1/00A21B3/00
Inventor 付文兵程应科陈光华
Owner GUANGZHOU FUYA MACHINERY
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