Processing device and processing method used for double-layer tiger cake

A technology of tiger skin cake and processing device, applied in the application, special commodity baking, baking and other directions, can solve the problem of time-consuming and labor-intensive, and achieve the effect of improving baking efficiency, processing efficiency and convenient operation.

Active Publication Date: 2020-08-11
安徽青松食品大健康研究院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Tiger skin cake belongs to a kind of chiffon cake, which is composed of a thin layer of tiger skin and two layers of cake. The existing method of making tiger skin cake is to bake the thin laye

Method used

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  • Processing device and processing method used for double-layer tiger cake
  • Processing device and processing method used for double-layer tiger cake
  • Processing device and processing method used for double-layer tiger cake

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Embodiment Construction

[0029] The technical solutions of the present invention will be clearly and completely described below in conjunction with the embodiments. Apparently, the described embodiments are only some of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without creative efforts fall within the protection scope of the present invention.

[0030] see Figure 1-7 shown

[0031] A processing device and processing method for double-layer tiger skin cakes, including a box body 1, a grill assembly 2, a lifting mechanism 3 and a heat dissipation mechanism 4, an opening 11 is opened on the front side wall of the box body 1, and the grill assembly 2 Set in the opening 11, the heat dissipation mechanism 4 is located at the rear end of the box body 1, the lifting mechanism 3 is located between the grill assembly 2 and the heat dissipation mechanism 4, and a separation...

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Abstract

The invention discloses a processing device and a processing method used for a double-layer tiger cake. The processing device comprises a box body, a grill component, a lifting and lowering mechanismand a heat dissipation mechanism, wherein the front side wall of the box body is provided with an opening; the grill component is arranged in the opening; the heat dissipation mechanism is positionedon the rear end of the box body; the lifting and lowering mechanism is positioned between the grill component and the heat dissipation mechanism; in addition, a partitioning board is arranged betweenthe lifting and lowering mechanism and the heat dissipation mechanism; a heating pipe is installed below the grill component and is fixedly connected on a lower end in the box body; the rear side wallof the box body is provided with a ventilation opening; and the heat dissipation mechanism is installed on two sides of the ventilation opening. The processing device is provided with a cake grill and a tiger grill, so that the cake and the grill can be simultaneously processed and baked, and tiger cake processing efficiency is improved. A threaded rod and a spacing rod are arranged, so that a down-pressing board and a supporting board can be controlled to vertically move. When the cake and the tiger finish being baked, a baffle board can be directly pulled out, and the cake is pressed to thetiger through the down-pressing board to directly finish a tiger cake processing and shaping process.

Description

technical field [0001] The invention relates to the field of food processing equipment, in particular to a processing device for double-layer tiger skin cake and a processing method thereof. Background technique [0002] Chiffon cake is a dessert, which belongs to the type of sponge cake. The main raw materials are vegetable oil, eggs, sugar, flour, baking powder and so on. However, due to the lack of rich flavor of butter cake, chiffon cake usually needs rich juice, or add ingredients such as chocolate and fruit. Since vegetable oil is not as easy to foam as butter, it is necessary to beat egg whites into foam to provide enough air to support the volume of the cake. Chiffon cake contains sufficient vegetable oil and eggs, so the texture is very moist, unlike traditional butter cakes that tend to harden, and chiffon cake also contains less saturated fat. [0003] Tiger skin cake belongs to a kind of chiffon cake, which is composed of a thin layer of tiger skin and two laye...

Claims

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Application Information

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IPC IPC(8): A21B5/00A21B1/02A21B3/00A21B3/13A21B3/15
CPCA21B1/02A21B3/00A21B3/132A21B3/135A21B3/15A21B5/00
Inventor 洪祖亮林松林清陈明山董婷婷
Owner 安徽青松食品大健康研究院
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