Fully automated industrial production process for multi-layer frozen dough baked directly in the frozen state
A fully automated technology for frozen dough, applied in dough processing, dough ready for oven, baking, etc. It can solve the long operation time and processing time, which takes 5 to 72 hours, and the fermentation time takes 1 to 72 hours. 2 hours, cumbersome and other problems, to achieve the effect of reducing process steps and waiting time, easy to control the production process, and simple and easy process
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Embodiment 1
[0047] The fully automatic industrial production process of the multi-layer frozen dough directly baked in the frozen state, comprising the following process steps,
[0048] The main dough making step is to obtain the main dough through the dough cylinder and the dough, and transport it to the dough band generating device through the conveying mechanism;
[0049] Mix the noodles in the noodle tank, stir slowly in the noodle tank for 4-20 minutes, stir until the main dough is formed into a ball, and stir until the main dough expands by 8-13%. During the mixing process, the temperature of the main dough is controlled at 10-25 ℃. Specifically, choose one of the following three formulas and put all the ingredients into the noodle tank according to the formula, then stir slowly for 6-10 minutes, the speed of slow stirring is 90-100 rpm, and stir until it forms a ball to obtain the main dough. and stir until the main dough expands by about 10%.
[0050] The first recipe for making...
Embodiment 2
[0085] The fully automated industrial production process of the multi-layer frozen dough directly baked in the frozen state, the main steps of this embodiment are the same as those of Embodiment 1, and will not be repeated here. The difference is that before the main dough making step, Carry out the noodle making step, the noodle making step selects self-made primers or industry-use primers to make noodle, as follows.
[0086] Noodle making steps: use self-made primers to make noodles, choose one of the following two recipes and put all the ingredients into the noodle tank according to the recipe, then stir at a slow speed for 4 to 20 minutes, preferably for 6 to 10 minutes at a slow speed, and stir until The dough expands about 10%, and the dough temperature is 20-28°C. Seal it in a container with a volume about 5 times the dough volume for 2-4 hours, until a small amount of air bubbles appear, and then store it at a temperature of 0 Preserve in a fresh-keeping storehouse at ...
Embodiment 3
[0096] The fully automated industrial production process of the multi-layer frozen dough directly baked in the frozen state, the main steps of this embodiment are the same as those of the first or second embodiment, and will not be repeated here. The difference is that it includes the following steps,
[0097] Noodle making steps,
[0098] Main dough making steps,
[0099] Noodle making steps,
[0100] In the oiling step, the weight of the oil wrapped in every 1kg of dough is 200-300g,
[0101] The first fold layer step,
[0102] The first thinning step,
[0103] freezing step,
[0104] The second fold layering step,
[0105] The second thinning step,
[0106] molding step,
[0107] slack step,
[0108] In the quick-freezing step, the temperature of the quick-freezing machine is selected from one of the following two temperature ranges. The first one controls the quick-freezing temperature at -25 to -34°C, and the second controls the quick-freezing temperature at -36 t...
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