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Method for automatically and continuously making multilayer crusty pancake blanks

A technology of pancakes and cake blanks, applied in the field of food processing technology, can solve the problems of different product specifications, difficulty in supplying a large number of diners, poor production continuity, etc.

Inactive Publication Date: 2017-10-24
BOHAI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, single-layer pancakes can be produced automatically, while multi-layer pancakes can only be made by hand. The labor intensity is high, the output is low, the product specifications are different, and the production continuity is poor. It is difficult to supply a large number of concentrated dining groups. The difficulty lies in Production of multi-layer pancake base

Method used

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  • Method for automatically and continuously making multilayer crusty pancake blanks

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Experimental program
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Effect test

Embodiment 1

[0018] 1. Dough production: Knead and proof the dough according to the method of making multi-layer pancakes, and make a small dough with a diameter of 30mm.

[0019] 2. Oiling of noodles: Select a 5-hole grate, drive the auger, adjust the oil drip hole while adding the dough, and evenly coat a layer of oil on the surface of the noodles formed by the grate.

[0020] 3. Cake base size adjustment: adjust the inner diameter of the auger outlet to 50mm, the length of the multi-layer structure thick noodles cut by the auger outlet to 50mm, and the height of the cake pressing roller to 10mm.

[0021] 4. Biscuit production: Small sections of thick noodles with multi-layer structure fall on the conveyor belt through the molding cylinder, and are rolled by the cake roller to form a multi-layer pancake with a thickness of 10mm and a diameter of 100mm.

Embodiment 2

[0023] 1. Dough production: Knead and proof the dough according to the method of making multi-layer pancakes, and make a small dough with a diameter of 30mm.

[0024] 2. Oiling of noodles: Select a 7-hole grate, drive the auger, adjust the oil drip hole while adding the dough, and evenly coat a layer of oil on the surface of the noodles formed by the grate.

[0025] 3. Cake base size adjustment: adjust the inner diameter of the auger outlet to 70mm, the length of the multi-layer structure thick noodles cut by the auger outlet to 70mm, and the height of the cake pressing roller to 10mm.

[0026] 4. Biscuit production: small sections of thick noodles with multi-layer structure fall on the conveyor belt through the molding cylinder, and are rolled by the cake roller to form a multi-layer pancake with a thickness of 10mm and a diameter of 140mm.

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Abstract

The invention relates to a method for automatically and continuously making multilayer crusty pancake blanks. According to a dough-making method for making multilayer crusty pancakes, dough making and leavening are performed, so that small balls of dough of which the diameter is 30mm are made, and the small balls of dough can be conveniently and continually added to an auger; a porous grate is arranged at the middle part of the auger, and oil dripping holes are formed in the upper end of the porous grate; the dough forms a plurality of noodles after passing through the porous grate, and edible vegetable oil is continually and dropwise added to the noodles; and the noodles to which the oil is applied continually run on the auger, and are overlapped, kneaded to a crude noodle containing a multilayer structure; the crude noodle is cut off at an outlet of the auger, and then shaping through a shaping tube, and rolling with a cake pressing roller are performed, so that the multilayer crusty pancake blanks are made; the layer number of the pancake blanks is controlled through the number of holes in the grate, the size of the pancake blanks can be controlled through the inner diameter of the outlet of the auger and the length of the crude noodles of the multilayer structure, the shape of the pancake blanks is controlled through the shaping tube, and the thickness of the pancake blanks is controlled through the height of the cake pressing roller.

Description

technical field [0001] The invention belongs to a food processing technology, in particular to an automatic and continuous method for making multi-layer pancake blanks. Background technique [0002] At present, single-layer pancakes can be produced automatically, while multi-layer pancakes can only be made by hand. The labor intensity is high, the output is low, the product specifications are different, and the production continuity is poor. It is difficult to supply a large number of concentrated dining groups. The difficulty lies in The production of multi-layer pancake base. [0003] The invention starts from the dough to automatically and continuously make multi-layer pancake blanks. Contents of the invention [0004] The technical problem to be solved by the invention is to automatically and continuously layer the dough, apply oil between the layers, and shape the cake base. [0005] An automatic and continuous method for making multi-layer pancake blanks of the pre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21C9/04A21C9/08A21C11/16
CPCA21C9/04A21C9/045A21C9/08A21C11/16
Inventor 邵悦刘登勇盖圣美马勇
Owner BOHAI UNIV
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