Manufacturing technology of pastry

Abstract

The present invention discloses a manufacturing technology of pastry. The manufacturing technology is used for the manufacturing of snow skin. The manufacturing technology comprises the following steps: material mixing, material feeding, secondary material mixing, conducting taking out from a pan, cooling and sterilizing, stuffing, powder wrapping and steaming, shaping, metal detecting, and packaging and storing. When the shaping is conducted, the steamed pastry is put into a mold, a mold closing time lasts 15-30 min, after the completion of printing molding, an upper mold and a lower mold are rotated for 180 degrees, the positions of the upper mold and the lower mold are exchanged, then the molds are released, and the shaped pastry is taken out. The pastry is prepared by using glutinous rice as a raw material, a variety of seasonings are added into the pastry, a variety of technological treatments are carried out during the manufacturing process, and the prepared snow skin is extremely excellent in tastes and good in chewiness. On one hand, the prepared snow skin is relative good in tastes, rich in nutrition and deeply loved by consumers, enriches the diet life of the public, is simple in production technology, and can conduct large-scale production and reduce production costs. On the other hand, the prepared pastry is good in appearance and quality and transparent and moist in color, has a combination of color, smell and taste, and increases business selling points.

Description

technical field [0001] The invention relates to a food production process, in particular to a pastry production process. Background technique [0002] Staple food is the main provider of "energy" required for people's life activities, and is the main food for human survival. It includes cereals, potatoes, rice, steamed buns and various rice and noodles made of grains and beans, which are rich in nutrients, such as starch, protein, vitamins, etc. In recent years, with the continuous improvement of people's living standards in our country, food has decreased significantly, and cakes have also entered people's lives more and more. [0003] Then, the various pastries produced and sold on the market all use traditional production methods, common flour, and the production method of adding food additives. Because of the single type of raw materials added, the produced cakes have a poor mouthfeel, lack of chewiness, and are nutritious. Insufficient ingredients, no balanced nutriti...

AI Technical Summary

Problems solved by technology

[0003] Then, the various pastries produced and sold on the market all use traditional production methods, common flour, and the production method of adding food additives. Because of the single type of raw materials added, the produced cakes have a poor mouthfeel, lack of chewiness, and are nutritious. The ingredients are incomplete, there is no balanced nutrition required by the human body, and in the production process, the production cost is relatively high, and it is not easy to be accepted by people, resulting in many varieties of pastries that cannot be promoted.

[0004] In addition, the appearance quality of pastries produced by traditional techniques is poor, and the phenomenon of "loose material" is prone to appear, and the color, aroma and taste effects cannot meet people's expected requirements, which further hinders the promotion of pastries

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