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A rapid and continuous adhesion process for egg tart skin

An egg tart skin and fast technology, which is applied in the fields of dough processing, baking, food science, etc., can solve the problems of easy deviation of the egg tart tray and poor effect of the egg tart skin, so as to improve the adhesion efficiency, the adhesion quality and the efficiency. high effect

Active Publication Date: 2021-06-08
山东大树达孚特膳食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] There are many deficiencies in the above-mentioned egg tart production process. When the egg tart skin is adhered, when the egg tart skin needs to be adhered, the egg tart holder is easily deflected when the egg tart holder is dropped due to centrifugal force and gravity during the rotation process. The set position will cause the effect of egg tart skin to deteriorate when it is adhered

Method used

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  • A rapid and continuous adhesion process for egg tart skin
  • A rapid and continuous adhesion process for egg tart skin
  • A rapid and continuous adhesion process for egg tart skin

Examples

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Effect test

Embodiment 1

[0046] Embodiments of the present invention are described in detail below, examples of which are shown in the drawings, wherein the same or similar reference numerals designate the same or similar elements or elements having the same or similar functions throughout. The embodiments described below by referring to the figures are exemplary and are intended to explain the present invention and should not be construed as limiting the present invention.

[0047] Such as figure 1 Shown, a kind of egg tart skin rapid continuous adhesion process may further comprise the steps:

[0048] Step 1: Egg tart tray loading, placing the egg tart tray 10 on the egg tart tray transport mechanism 1, and transported by the egg tart tray transport mechanism 1 to the bottom of the first adsorption part 321, and then adsorbed and transported by the first adsorption part 321 to the adhesion positioning platform 41 on;

[0049] Step 2, egg tart tray positioning, the egg tart tray 10 is adsorbed and ...

Embodiment 4

[0066] Such as Figure 2-13 The present invention also provides an egg tart skin adhesion and quick flip transport system, including an egg tart tray transport mechanism 1 and an egg tart wrapper transport mechanism 2 arranged on one side of the egg tart tray transport mechanism 1, and also includes:

[0067] The egg tart holder adsorption positioning mechanism 3, the egg tart holder adsorption positioning mechanism 3 is slidably arranged above the egg tart holder transportation mechanism 1 and the egg tart skin transportation mechanism 2, and the egg tart holder adsorption positioning mechanism 3 includes a mobile assembly 31 and is arranged on the moving assembly 31. The adsorption assembly 32 on the assembly 31, the adsorption assembly 32 includes a first adsorption part 321 and a second adsorption part 322, and the first adsorption part 321 and the second adsorption part 322 are symmetrically arranged on two sides of the width direction of the moving assembly 31. end;

[...

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PUM

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Abstract

The invention provides a quick and continuous adhesion process of egg tart skin, which has the advantages of high efficiency and good adhesion quality, and is especially suitable for the technical field of food processing. After the egg tart tray feeding step, an egg tart tray positioning step is added, and the location is positioned The egg tart holder on the adhesion hole falls freely onto the adhesion hole, and forms a closed space between the egg tart holder and the egg tart skin. The fast adhesion of the egg tart skin solves the technical problem in the prior art that the egg tart holder tends to deviate from the set position, causing the effect of the egg tart skin to deteriorate during adhesion.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a rapid and continuous adhesion process for egg tart skins. Background technique [0002] Egg tart is a Western-style pie made of egg paste, which means a pie with exposed fillings. The method is to put the pie crust into a small round pan-shaped cake mold, and pour it into a mixture of sugar and eggs. The outer layer of the baked egg tart is a crispy tart skin, and the inner layer is a sweet yellow solidified egg paste; the egg tart needs egg tart skin and egg tart water before making, and the egg tart skin is usually placed In an egg tart mold, the egg tart mold is made of tinfoil material, the whole is cup-shaped, and the opening is expanded. After the dough is kneaded, the dough needs to be cut into circles, and then it needs to be pressed into the egg tart mold. Usually, it is done by hand. Good egg tart shells have different shapes and are less efficient. [0003]...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A21C9/08A21C11/10
CPCA21C9/08A21C11/10
Inventor 赵长春
Owner 山东大树达孚特膳食品有限公司