Milk crispy mooncake processing equipment and processing method

Abstract

The invention discloses a milk pastry mooncake processing equipment, which comprises an air-drying production line, a cake-beating and printing mechanism, an egg-sweeping mechanism, a buffer tower and a baking production line. The air-drying production line is used to air-dry the formed milk pastry mooncake blank, the cake-beating and printing mechanism prints patterns on the air-dried milk pastry mooncake blank, the egg-sweeping mechanism is used to brush egg liquid on the milk pastry mooncake blank after the patterns are printed, the buffer tower air-dries the milk pastry mooncake blank after the egg liquid is brushed, and the baking production line is used to bake the milk pastry mooncake blank after the air-drying again. The invention also discloses a milk pastry processing method. The invention uses the air-drying production line to air-dry and print the formed milk pastry mooncake blank, then brushes egg liquid, air-dries again, and finally bakes, so that the processed milk pastry mooncake has a good forming effect, is not easy to crack, peel and leak egg liquid, and the air-drying buffer tower mechanism also saves labor and space.

Description

Technical Field

[0001] The invention relates to the technical field of moon cakes, and in particular to a milk-flavored moon cake processing device and a processing method. Background Art

[0002] Milk-flavored mooncakes are a new type of mooncake. The main raw materials are flour, natural butter, eggs, milk powder, sugar and other raw materials to make the crust, and then lotus seed paste, salted egg yolk and other ingredients are used to make the fillings, and the mooncakes are manually formed into milk-flavored mooncakes. Compared with traditional syrup-flavored mooncakes, this mooncake has a crispy and fragrant crust and a prominent creamy flavor, and is deeply loved by people. Due to the use of special raw materials such as natural butter, the existing mooncake production line cannot be directly used to produce milk-flavored mooncakes. In particular, the mooncake forming and baking stages are very different from traditional syrup-flavored mooncakes: During the forming stage, the milk-flavored mooncake blank needs to be kept low temperature and dry, otherwise the skin will soften and oil will be released and cannot be formed, and when the pattern is printed with a cake maker, the surface is easy to stick to the mold, and the defective rate is high. During the baking stage, the milk-puff mooncakes need to be baked and shaped in one go and cannot be taken out of the oven halfway, otherwise the mooncakes will collapse or shrink; while the traditional syrup-puff mooncakes are baked in two stages and are taken out halfway to be brushed with egg liquid, so the egg liquid will be quickly dried by the residual heat of the mooncakes; therefore, the milk-puff mooncakes must be brushed with egg liquid before baking, but brushing with egg liquid before baking will cause the egg liquid to dry slowly, which requires a lot of space and manpower. Summary of the invention

[0003] In order to overcome the shortcomings of the prior art, one of the objects of the present invention is to provide a milk-puff pastry mooncake processing equipment, which air-dries the formed milk-puff pastry mooncakes through an air-drying production line, then brushes them with egg liquid, air-dries them again, and finally bakes them, so that the processed milk-puff pastry mooncakes have good forming effect and are not easy to crack, peel or leak egg liquid.

[0004] One of the purposes of the present invention is achieved by the following technical solution:

[0005] A milk-flavored mooncake processing device comprises an air-drying production line, a cake-beating and printing mechanism, an egg-sweeping mechanism, a buffer tower and a baking production line. The air-drying production line is used to air-dry the formed milk-flavored mooncake blanks, the cake-beating and printing mechanism prints patterns on the air-dried milk-flavored mooncake blanks, the egg-sweeping mechanism is used to brush egg liquid on the milk-flavored mooncake blanks after the patterns are printed, the buffer tower air-dries the milk-flavored mooncake blanks after being brushed with egg liquid again, and the baking production line is used to bake the milk-flavored mooncake blanks after being air-dried again.

[0006] Furthermore, the air-drying production line includes a first bracket, a first conveying mechanism and a first fan, the first fan and the first conveying mechanism are both installed on the first bracket, and the first fan is aimed at the milk-puff mooncake blank conveyed by the first conveying mechanism, the first conveying mechanism is used to convey the formed milk-puff mooncake blank, and the first fan air-dries the milk-puff mooncake blank.

[0007] Furthermore, the first conveying mechanism adopts a matching structure of a conveyor belt and a first motor. The first motor and the second motor are both variable frequency motors.

[0008] Furthermore, the egg sweeping mechanism includes a liquid storage tank and an egg sweeping brush, the liquid storage tank is fixedly installed on both sides of the conveying equipment that transmits the milk skin mooncake blank to the buffer tower, or / and on both sides of the conveying equipment between the buffer tower and the baking production line; the egg sweeping brush is used to dip the egg liquid in the liquid storage tank to brush the milk skin mooncake blank with egg liquid.

[0009] Furthermore, the buffer tower includes a second bracket, a second conveying mechanism and a second fan, the second fan and the second conveying mechanism are both installed on the second bracket, and the second fan is aimed at the milk-puff mooncake blanks conveyed by the second conveying mechanism, the second conveying mechanism is used to convey the milk-puff mooncake blanks brushed with egg liquid, and the second fan air-dries the milk-puff mooncake blanks.

[0010] Furthermore, there are one or more buffer towers.

[0011] The second object of the present invention is to provide a method for processing milk-flavored mooncakes, which uses an air-drying production line to air-dry the formed milk-flavored mooncakes, then brushes them with egg liquid, air-dries them again, and finally bakes them, so that the processed milk-flavored mooncakes have good molding effect and are not easy to crack, peel, or leak egg liquid.

[0012] The second object of the present invention is achieved by adopting the following technical solution:

[0013] A method for processing mooncakes with milk crispy skin using the milk crispy skin mooncake processing equipment according to one of the purposes of the present invention comprises the following steps:

[0014] The step of kneading the dough is to thaw the frozen dough, stir it, and then knead it manually to form a dough ball;

[0015] The skin-beating step is used to roll the rolled skin into long strips, divide it into corresponding specifications and weights, and use a skin-beating machine to beat it into mooncake skins;

[0016] The forming step is used to put stuffing in the middle of the patted mooncake skin and manually form it to form a milk-flavored mooncake blank. The formed milk-flavored mooncake blank is rolled into a round shape by a cake-beating and printing mechanism, and then sent to an air-drying line for air-drying, and then printed with patterns by the cake-beating and printing mechanism;

[0017] The egg-sweeping step is used to brush the milk-flavored mooncake blank with egg liquid after printing the pattern, and then send the milk-flavored mooncake blank with egg liquid to the buffer tower for air drying again;

[0018] The baking step is used to bake the milk-flavored mooncake blank after it has been air-dried again.

[0019] Furthermore, the skin rubbing step specifically includes:

[0020] After taking out the frozen skin from the cold storage, place it in the molding room for thawing. The temperature in the freezing room is 18℃-20℃. When the temperature of the frozen skin reaches 8℃-10℃, the thawing is completed.

[0021] Put the thawed frozen skin into the blender and blend for 1-2 minutes;

[0022] The dough is rubbed manually to form rectangular dough balls. The forming process of each rectangular dough ball should take no more than 25-30 minutes. If it takes more than 25-30 minutes, the rectangular dough ball should be placed in the refrigerator for preservation.

[0023] Furthermore, the step of patting the skin specifically includes:

[0024] Roll the rectangular dough into long strips and divide them into corresponding specifications and weights;

[0025] Use a mooncake skin patting machine to pat the mooncake skin into a mooncake skin that meets the requirements, and convey the mooncake skin to the forming area through a conveying line to perform the forming step. The placement time of each mooncake skin does not exceed 3-5 minutes, and the placement time is the time from the formation of the mooncake skin to the addition of fillings.

[0026] Furthermore, the forming step specifically includes:

[0027] Place the smooth side of the patted mooncake skin on the outside, put the filling in the middle of the rough side, close the mouth manually and pinch it tightly to manually shape the mooncake skin with the milk crispy skin. During the manual shaping process, prevent the mooncake skin from emitting oil due to excessive hand temperature;

[0028] The formed milk-flavored mooncake blank is rolled into a round shape by a cake-beating and printing mechanism;

[0029] The rounded mooncake blanks are placed on an air-drying line for air-drying for 10-15 minutes. During the air-drying process, it is ensured that all mooncake blanks on the air-drying line can be blown by the wind at any time during the conveying process.

[0030] The air-dried milk-flavored mooncake blanks are printed with convex and concave patterns using a cake-making printing mechanism.

[0031] Furthermore, the egg sweeping step specifically includes:

[0032] The egg liquid is stirred evenly with an egg beater, and then filtered through a mesh sieve, wherein the ratio of the egg liquid is 4 egg yolks: 1 whole egg;

[0033] The egg liquid is brushed onto the milk-flavored mooncake blank after the pattern is printed, and then the milk-flavored mooncake blank brushed with the egg liquid is transported to a buffer tower for air drying again.

[0034] Furthermore, the baking step specifically includes:

[0035] The air-dried mooncake base with milk and crispy skin is brushed with egg liquid and then sent to the baking production line for baking;

[0036] During the baking process, the center temperature of the oven is 85-100℃, the surface fire temperature is 185-208℃, the bottom fire temperature is 126-142℃, and the whole baking time is 18-20min. After baking, it can be packaged after cooling and freezing for 4 hours.

[0037] Compared with the prior art, the present invention has the following beneficial effects:

[0038] The present invention air-dries the formed milk-flavored mooncake blank through an air-drying production line, and then prints patterns on the formed milk-flavored mooncake blank through a cake-beating and printing mechanism, so that the processed milk-flavored mooncake has a good forming effect, clear patterns, and is not easy to crack or peel. Then, the egg liquid is brushed, air-dried, and finally baked, so that the egg liquid is fully air-dried before baking, the egg liquid is evenly distributed on the convex surface of the mooncake pattern, and the mooncake is not easy to peel after baking. BRIEF DESCRIPTION OF THE DRAWINGS

[0039] Figure 1 It is a structural schematic diagram of the air-drying production line in the present invention;

[0040] Figure 2 It is a structural schematic diagram of a buffer tower in the present invention;

[0041] Figure 3 The present invention is a flow chart of the method for processing milk crispy skin mooncakes.

[0042] In the figure: 11, conveyor belt; 12, first motor; 13, first fan; 14, first bracket; 21, ring chain; 22, external gear; 23, second motor; 24, second fan; 25, second bracket. DETAILED DESCRIPTION

[0043] The present invention is further described below in conjunction with the accompanying drawings and specific implementation methods. It should be noted that, under the premise of no conflict, the various embodiments or technical features described below can be arbitrarily combined to form a new embodiment.

[0044] A milk-flavored mooncake processing equipment mainly comprises an air-drying production line, a cake-beating and printing mechanism, an egg-sweeping mechanism, a buffer tower and a baking production line. The air-drying production line is used to air-dry the formed milk-flavored mooncake blanks, the cake-beating and printing mechanism prints patterns on the air-dried milk-flavored mooncake blanks, the egg-sweeping mechanism is used to brush egg liquid on the air-dried milk-flavored mooncake blanks, the buffer tower air-dries the milk-flavored mooncake blanks brushed with egg liquid again, and the baking production line is used to bake the air-dried milk-flavored mooncake blanks.

[0045] The printing mechanism can be realized by using a cake rubbing machine. The cake rubbing machine mainly realizes two functions. One is to perform the rounding operation before the air-drying production line air-dries the formed milk-flavored mooncake blanks. The other is to perform the printing operation after the air-drying production line air-dries the formed milk-flavored mooncake blanks. Please refer to Figure 1 As shown, the air-drying production line mainly includes a first bracket 14, a first conveying mechanism and a first fan 13, wherein the first fan 13 and the first conveying mechanism are both installed on the first bracket 14, the first fan is aimed at the milk-puff mooncake blank conveyed by the first conveying mechanism, the first conveying mechanism is used to convey the formed milk-puff mooncake blank, and the first fan air-dries the milk-puff mooncake blank.

[0046] In a preferred embodiment of the present invention, the first conveying mechanism adopts a matching structure of a conveyor belt 11 and a first motor 12, that is, the conveyor belt is driven by the first motor 12 to transport the milk-crust mooncake blanks from the forming production line to the subsequent buffer tower, and the first fan 13 can be installed on the upper side, both sides, etc. of the conveyor belt. The number of first fans 13 depends on the length of the conveyor belt 11. Preferably, the milk-crust mooncake blanks transported by the conveyor belt 11 can be blown by at least one of the first fans 13 at any time or at any position, thereby ensuring that the surface of the milk-crust mooncake blanks is dry. In the next cake-making and printing step, the pattern is printed clearly, and the mooncake skin will not stick to the cake print, which ensures that the mooncake skin is not easy to fall off when the cake-rubbing machine prints the pattern.

[0047] The egg sweeping mechanism mainly includes a liquid storage tank and an egg sweeping brush. Each egg sweeping mechanism can be provided with multiple liquid storage tanks and egg sweeping brushes. The liquid storage tank is fixedly installed on both sides of the conveying equipment for conveying the milk-flavored mooncake blank to the buffer tower, or / and on both sides of the conveying equipment between the buffer tower and the baking production line; the egg sweeping brush is used to dip the egg liquid in the liquid storage tank to brush the milk-flavored mooncake blank with egg liquid. In a preferred embodiment of the present invention, an egg sweeping mechanism is provided before each buffer tower (there can be multiple buffer towers) and after the last buffer tower, the purpose of which is to ensure that the egg liquid on the surface of the milk-flavored mooncake blank is sufficient and uniform. The egg liquid is configured with egg yolk and whole egg in proportion, and the ratio of egg yolk to whole egg is generally preferred to be 4:1. After the egg liquid is stirred evenly by a stirrer, it can be filtered with a mesh sieve and then loaded into the liquid storage tank.

[0048] Since the milk-flavored mooncake recipe contains natural butter, the baking method is to bake and shape it once, and it cannot be taken out of the oven in the middle, otherwise the mooncake will collapse or shrink; therefore, the milk-flavored mooncake base must be brushed with egg liquid before baking (traditional syrup-flavored mooncakes are baked in two stages, and are taken out in the middle to be brushed with egg liquid, so the egg liquid will be quickly dried by the residual heat of the mooncake). However, if the egg liquid is brushed before baking, the drying speed of the egg liquid is slow, and a large amount of space is needed to dry or air the milk-flavored mooncake base brushed with egg liquid. In order to save space and labor, a buffer tower structure is set up. Please refer to Figure 2 As shown, the buffer tower mainly includes a second bracket 25, a second conveying mechanism and a second fan 24. The second fan 24 and the second conveying mechanism are both installed on the second bracket 25, and the second fan 24 is aimed at the milk-puff mooncake blank conveyed by the second conveying mechanism. The second conveying mechanism is used to convey the milk-puff mooncake blank brushed with egg liquid, and the second fan 24 air-dries the milk-puff mooncake blank. There are one or more buffer towers, and an egg sweeping mechanism is provided in front of each buffer tower. At the same time, an egg sweeping mechanism is also provided between the last buffer tower and the baking production line, so as to ensure that the egg liquid on the surface of the milk-puff mooncake blank is sufficient and uniform.

[0049] The second conveying mechanism is mainly used to drive the milk-flavored mooncake blank to be lifted and then lowered. The reason why the buffer tower is used to achieve re-drying is that the buffer tower runs up and down, which saves the processing equipment space. In a preferred embodiment of the present invention, the second conveying mechanism adopts a matching structure of an annular chain 21, an external gear 22 and a second motor 23. There are two annular chains 21, and each annular chain is provided with a support member for hanging a tray with milk-flavored mooncake blanks, thereby driving the tray to rise or fall. The upper and lower ends of each annular chain are provided with external gears. The second motor 23 drives the external gear 22 to rotate, thereby making the annular chain run.

[0050] The two ring chains run synchronously, and a second motor 23 can drive one of the external gears in each ring chain to rotate through a synchronization mechanism, and the other external gear of each ring chain rotates as a driven wheel. Of course, a corresponding second motor can be set for each ring chain, and then the two second motors are controlled synchronously. The second fan is installed between the two ring chains, preferably in the middle position.

[0051] The baking production line is mainly composed of an oven and a conveyor belt. After baking in the oven for a corresponding period of time, the baked milk-crust mooncakes are placed in the freezing area through the conveyor belt for freezing and then packaged.

[0052] Please refer to Figure 3 As shown, a method for processing milk crispy mooncakes mainly comprises the following steps:

[0053] 31. The step of kneading the dough is to thaw the frozen dough, stir it, and then knead it into dough balls by hand.

[0054] Specifically include:

[0055] After taking out the frozen skin from the cold storage, place it in the molding room for thawing (be careful to prevent water and oil from thawing at high temperature). The temperature in the freezing room is 18℃-20℃. When the temperature of the frozen skin reaches 8℃-10℃, the thawing is complete.

[0056] Put the thawed frozen skin into the blender and stir for 1-2 minutes (add about 4 kg each time for stirring);

[0057] The dough is rubbed manually to form rectangular dough balls. The forming process of each rectangular dough ball should take no more than 25-30 minutes. If it takes more than 25-30 minutes, the rectangular dough ball should be placed in the refrigerator for preservation.

[0058] 32. The patting step is used to roll the dough into long strips and use a patting machine to pat it into mooncake skin.

[0059] Specifically include:

[0060] Roll the rectangular dough into long strips;

[0061] The long strips of skin are divided into small segments of corresponding specifications and weights by hand. Each small segment is as consistent in size as possible. Then a skin-beating machine is used to beat each small segment into a mooncake skin of the required size, uniform thickness, and smooth surface. The mooncake skin is transported to the forming area through a conveying line to perform the forming step. The first-beaten one is used first. The placement time of each mooncake skin does not exceed 3-5 minutes, and the placement time is the time from the formation of the mooncake skin to the addition of fillings.

[0062] 33. A shaping step is used to put the filling in the middle of the patted mooncake skin and shape it manually. The formed milk-flavored mooncake skin is rolled into a round shape by a cake-rubbing machine, placed on an air-drying line for air-drying, and then the air-dried milk-flavored mooncake skin is printed with a cake-rubbing machine.

[0063] Specifically include:

[0064] Place the smooth side of the patted mooncake skin on the outside, put the filling in the middle of the rough side, close the mouth manually and pinch it tightly to manually shape the mooncake skin with the milk crispy skin. During the manual shaping process, prevent the mooncake skin from emitting oil due to excessive hand temperature;

[0065] The formed milk-flavored mooncake dough is rolled into a round shape by a rolling machine, so that the milk-flavored mooncake dough can be uniform in specifications, arranged neatly, and have a smooth appearance without any defects, and without any exposed filling or leaking egg yolk;

[0066] The rounded mooncake blanks with milk pastry are placed on an air-drying line for air-drying for 10-15 minutes. During the air-drying process, it is ensured that all mooncake blanks with milk pastry on the air-drying line can be blown by the wind at any time during the transmission process. The first motor adopts frequency conversion technology, and the running speed of the air-drying line can be adjusted as needed, thereby ensuring the air-drying effect. After air-drying, the pattern is printed through a cake making machine.

[0067] 34. The egg-sweeping step is used to brush the milk-flavored mooncake blanks with egg liquid after printing the patterns, and then send the milk-flavored mooncake blanks with egg liquid to the buffer tower for air-drying again.

[0068] Specifically include:

[0069] The egg liquid is stirred evenly with an egg beater, and then filtered through a mesh sieve, wherein the ratio of the egg liquid is 4 egg yolks: 1 whole egg;

[0070] The egg liquid is brushed onto the milk-flavored mooncake blank after the pattern is printed, and then the milk-flavored mooncake blank brushed with the egg liquid is transported to a buffer tower for air drying again. The second motor adopts a variable frequency motor, and the running speed of the buffer tower is matched and adjusted according to production needs.

[0071] 35. A baking step is used to bake the milk-flavored mooncake blank after it has been air-dried again.

[0072] Specifically include:

[0073] The air-dried mooncake base with milk crispy skin is brushed with egg liquid (i.e., the number of egg liquid brushing steps is one more than the number of buffer towers), and then sent to a baking production line for baking;

[0074] During the baking process, the center temperature of the oven is 85-100℃, the surface temperature is 185-208℃, the bottom temperature is 126-142℃, and the whole baking time is 18-20min. The requirements for the color of the cake are: the egg liquid is uniform, the color is golden, there is no cracking, no stuffing, no yolk leakage, and the bottom temperature is uniform; the maximum crack does not exceed 1cm. After baking, it can be packaged after being cooled and frozen for 4 hours.

[0075] 36. Packaging steps for packaging milk-flavored mooncakes, which specifically include: the packaging bag is not folded or leaky, the middle seam is aligned in the middle, each has a deoxidizer, and the corresponding internal code is printed on the packaging bag to trace quality responsibility accidents. Neatly arranged, with clear plastic frame markings. Among them, the deoxidizer with oxygen indicator line can be outsourced after 2 days of inspection, and the ordinary deoxidizer without oxygen indicator line can be outsourced after 7 days of inspection.

[0076] The above-mentioned embodiments are only preferred embodiments of the present invention and cannot be used to limit the scope of protection of the present invention. Any non-substantial changes and substitutions made by technicians in this field on the basis of the present invention shall fall within the scope of protection required by the present invention.

Claims

1. A milk crispy mooncake processing equipment, characterized in that: It includes an air-drying production line, a cake-beating and printing mechanism, an egg-sweeping mechanism, a buffer tower and a baking production line. The air-drying production line is used to air-dry the formed milk-flavored mooncake blanks. The cake-beating and printing mechanism prints patterns on the air-dried milk-flavored mooncake blanks. The egg-sweeping mechanism is used to brush egg liquid on the milk-flavored mooncake blanks after the patterns are printed. The buffer tower air-dries the milk-flavored mooncake blanks after the egg liquid is brushed. The baking production line is used to bake the milk-flavored mooncake blanks after the air-drying again. The cake-beating and printing mechanism adopts a cake-rubbing machine, which mainly realizes two functions. One is to perform a rounding operation before the formed milk-flavored mooncake blanks are air-dried on the air-drying production line. The other is to perform a printing operation after the formed milk-flavored mooncake blanks are air-dried on the air-drying production line. The air-drying production line includes a first bracket, a first conveying mechanism and a first fan. The first fan and the first conveying mechanism are both installed on the first bracket, and the first fan is aimed at the milk-puff mooncake blanks conveyed by the first conveying mechanism. The first conveying mechanism is used to convey the milk-puff mooncake blanks after forming, and the first fan air-dries the milk-puff mooncake blanks. The first fans are installed on the upper side and both sides of the conveyor belt. The number of first fans depends on the length of the conveyor belt. The milk-puff mooncake blanks conveyed on the conveyor belt can be blown by at least one of the first fans at any time or any position. The egg-sweeping mechanism includes a liquid storage tank and an egg-sweeping brush. The liquid storage tank is fixedly installed on both sides of the conveying device that conveys the milk-puff mooncake blanks to the buffer tower, or / and on both sides of the conveying device between the buffer tower and the baking production line. The egg-sweeping brush is used to dip the egg liquid in the liquid storage tank to brush the milk-puff mooncake blanks with egg liquid. The egg-sweeping mechanism is arranged before each buffer tower and after the last buffer tower, and an egg-sweeping mechanism is also arranged between the last buffer tower and the baking production line. The buffer tower includes a second bracket, a second conveying mechanism and a second fan. The second fan and the second conveying mechanism are both installed on the second bracket, and the second fan is aimed at the milk-puff mooncake blanks conveyed by the second conveying mechanism. The second conveying mechanism is used to convey the milk-puff mooncake blanks brushed with egg liquid, and the second fan air-dries the milk-puff mooncake blanks. The second conveying mechanism adopts a matching structure of an annular chain, an external gear and a second motor. There are two annular chains, and each annular chain is provided with a support for hanging a tray with milk-puff mooncake blanks, thereby driving the tray to rise or fall. External gears are provided at the upper and lower ends of each annular chain, and the second motor drives the external gear to rotate, thereby making the annular chain run.

2. A method for processing mooncakes with milky crispy skin using the mooncake processing equipment with milky crispy skin according to claim 1, characterized in that: It includes the following steps: The step of kneading the dough is to thaw the frozen dough, stir it, and then knead it manually to form a dough ball; The skin-beating step is used to roll the rolled skin into long strips, divide it into corresponding specifications and weights, and use a skin-beating machine to beat it into mooncake skins; The forming step is used to put stuffing in the middle of the patted mooncake skin and manually form it to form a milk-flavored mooncake blank. The formed milk-flavored mooncake blank is rolled into a round shape by a cake-beating and printing mechanism, and then sent to an air-drying line for air-drying, and then printed with patterns by the cake-beating and printing mechanism; The egg-sweeping step is used to brush the milk-flavored mooncake blank with egg liquid after printing the pattern, and then send the milk-flavored mooncake blank with egg liquid to the buffer tower for air drying again; The baking step is used to bake the milk-flavored mooncake blanks that have been air-dried again; the milk-flavored mooncake blanks that have been air-dried again are brushed with egg liquid, and then sent to a baking production line for baking; during the baking process, the center temperature of the oven is 85-100°C, the surface fire temperature is 185-208°C, the bottom fire temperature is 126-142°C, the whole baking time is 18-20 minutes, and after baking is completed, they can be packaged after being cooled and frozen for 4 hours.

3. The method for processing mooncakes with milk crispy skin as claimed in claim 2, characterized in that: The skin rubbing step specifically comprises: After taking out the frozen skin from the cold storage, place it in the molding room for thawing. The temperature in the freezing room is 18℃-20℃. When the temperature of the frozen skin reaches 8℃-10℃, the thawing is completed. Put the thawed frozen skin into the blender and blend for 1-2 minutes; The dough is rubbed manually to form rectangular dough balls. The forming process of each rectangular dough ball should take no more than 25-30 minutes. If it takes more than 25-30 minutes, the rectangular dough ball should be placed in the refrigerator for preservation.

4. The method for processing mooncakes with milk crispy skin as claimed in claim 2, characterized in that: The skin patting step specifically includes: Roll the rectangular dough into long strips and divide them into corresponding specifications and weights; Use a mooncake skin patting machine to pat the mooncake skin into a mooncake skin that meets the requirements, and convey the mooncake skin to the forming area through a conveying line to perform the forming step. The placement time of each mooncake skin does not exceed 3-5 minutes, and the placement time is the time from the formation of the mooncake skin to the addition of fillings.

5. The method for processing mooncakes with milk crispy skin as claimed in claim 2, characterized in that: The forming step specifically includes: Place the smooth side of the patted mooncake skin on the outside, put the filling in the middle of the rough side, close the mouth manually and pinch it tightly to manually shape the mooncake skin with the milk crispy skin. During the manual shaping process, prevent the mooncake skin from emitting oil due to excessive hand temperature; The formed milk-flavored mooncake blank is rolled into a round shape by a cake-beating and printing mechanism; The rounded mooncake blanks are placed on an air-drying line for air-drying for 10-15 minutes. During the air-drying process, it is ensured that all mooncake blanks on the air-drying line can be blown by the wind at any time during the conveying process. The air-dried milk-flavored mooncake blanks are printed with convex and concave patterns using a cake-making printing mechanism.

6. The method for processing mooncakes with milk crispy skin as claimed in claim 5, characterized in that: The egg sweeping step specifically includes: The egg liquid is stirred evenly with an egg beater, and then filtered through a mesh sieve, wherein the ratio of the egg liquid is 4 egg yolks: 1 whole egg; The egg liquid is brushed onto the milk-flavored mooncake blank after the pattern is printed, and then the milk-flavored mooncake blank brushed with the egg liquid is transported to a buffer tower for air drying again.

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