Unlock instant, AI-driven research and patent intelligence for your innovation.

Manufacturing method of machined stuffed deep-fried dough stick

A production method and machining technology, which is applied to fried food, baking, baked food, etc., can solve the problems of losing the properties of fried dough sticks, meeting the requirements of the noodles, and destroying the texture of the noodles.

Pending Publication Date: 2021-04-16
SUZHOU GUOEN FOOD MACHINERY
View PDF13 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The existing machine-processed fried dough sticks are all produced in one way, so the fried dough sticks we eat are still a single flour product. Now many customers want to eat more delicious fried dough sticks, hoping to make fried dough sticks with fillings. However , in the existing world, there is no machining method for stuffed fried dough sticks, and even in the existing hand-made, it is rarely seen
[0003] In order to expand the taste and variety of fried dough sticks and make stuffed fried dough sticks, there are indeed technical attempts in the prior art, but none of them are successful.
Existing food machinery, when processing stuffed fried dough sticks, adopts the following several methods: 1, encrusting extrusion method, as application number CN97104125. While forming, fill the hollow noodle cavity with stuffing and extrude the fried dough sticks. The fried dough sticks belong to fluffy noodle food. The stuffing extrusion method will squeeze and tear the fluffy dough structure of the dough and destroy the texture of the dough. The final fried dough sticks are no longer crispy and fluffy, and are the same as oil buns, scallion fried dough sticks, and fennel fried dough sticks. These fried dough sticks are not two fried dough sticks combined in the middle, but a single piece, which loses the nature of fried dough sticks; 2 1. The method of injecting stuffing in the deep-fried dough sticks, and the injection method is limited by the material, such as the deep-fried dough sticks containing egg filling, the eggs are injected into the deep-fried fried dough sticks with fluid, which is troublesome to operate, low in output, low in automation, and affects hygiene and many other issues
[0004] Therefore, in the prior art, there is no real stuffed fried dough stick product all the time. In the existing noodle products, there is also stuffing on the dough sheet after filling. Use the noodle rolling mechanism to roll the dough sheet into a cylinder. This method firstly has requirements for the dough that is rolled out, and secondly, the rolled out is a single piece.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Manufacturing method of machined stuffed deep-fried dough stick

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] As a design, the pre-treated fried dough sticks are divided into several equal parts according to the designed width of fried dough sticks, and the upper surface is filled with fillings at equal intervals during transportation, and then cut into several noodle strips along the conveying direction. , the cut dough strips enter the stacking mechanism, the fried dough sticks with fillings enter the lower layer for conveying, the fried dough sticks without fillings enter the upper layer for conveyance, and the fried dough sticks conveyed on the upper layer are output and stacked to the lower layer with fillings On the dough strips, a stuffed dough strip is formed, wherein the width of the stuffing strips is slightly narrower than that of the fried dough stick embryo, so that the deep-fried dough sticks are fully surrounded by the filling. (filling or on the dough belt of the lower conveying mechanism)

Embodiment 2

[0023] Filling is added to each equal portion of the pre-treated fried dough sticks, and then transported to the lower layer of the stacking mechanism, and another pre-treated dough stick is transported to the upper layer of the stacking mechanism, and the stuffed dough is formed after stacking , the stuffed dough sheet is cut into several stuffed dough bands according to several equal parts, wherein the width of the stuffing strip is slightly narrower than the width of the deep-fried dough sticks embryo, so that the deep-fried dough sticks are completely surrounded by the stuffing.

Embodiment 3

[0025] As a further preferred design of embodiment 1 or 2, in order to ensure good adhesion, after the lower sheet or the lower tape is filled, the upper sheet or the upper tape is covered on the stuffed dough sheet before lamination, and the lower sheet or the lower tape Brush water on both sides of the filling.

[0026] As a further design to embodiment 3, before the upper band and the stuffed lower band are superimposed and directly cut into a layer of fried dough stick embryos, in order to ensure the adhesion of the upper band and the lower band at the cutting position, the Take it on the bottom for brushing water treatment.

[0027] As a preference to embodiment 3, after lamination, the edges on both sides of the filling-containing dough sheet or filling-containing dough band are subjected to edge-pressing treatment.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a manufacturing method of a fried bread stick with stuffing in machining, which comprises the following steps of: adding stuffing on a lower dough sheet or a lower dough belt, and covering an upper dough sheet or an upper dough belt on a dough sheet or a dough belt containing the stuffing for lamination to form a dough sheet or a dough belt containing the stuffing; brushing oil water or not on the stuffing-containing dough sheets, and slitting to form stuffing-containing dough strips (slitting and oil water brushing are not carried out in sequence); or brushing the stuffing-containing flour belt with oil water or not; stacking the stuffing-containing dough strips treated in the previous step to form fried bread stick blank dough strips, and cutting off the fried bread stick blank dough strips by a cutting-off mechanism or pinching off the fried bread stick blank dough strips by a pinching-off mechanism to form fried bread stick blanks. According to the deep-fried dough stick, the stuffing can be adjusted at will, the stuffing is hidden in the deep-fried dough stick, the appearance of the deep-fried dough stick is not different from that of an existing deep-fried dough stick, the taste of the deep-fried dough stick is consistent with that of the original deep-fried dough stick, the taste of the stuffing is added, and machining of the deep-fried dough stick with the stuffing is truly achieved.

Description

technical field [0001] The invention relates to a method for making deep-fried dough sticks with stuffing during machining, and belongs to the technical field of food production. Background technique [0002] The existing machine-processed fried dough sticks are all produced in one way, so the fried dough sticks we eat are still a single flour product. Now many customers want to eat more delicious fried dough sticks, hoping to make fried dough sticks with fillings. However , in the existing world, there is no machining method for stuffed fried dough sticks, and even in the existing hand-made, it is rarely seen. [0003] In order to carry out the expansion of deep-fried dough sticks mouthfeel and kind, make stuffed deep-fried dough sticks, indeed there are technical attempts in the prior art, but all fail. Existing food machinery, when processing stuffed fried dough sticks, adopts the following several methods: 1, encrusting extrusion method, as application number CN97104125...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/60A21D13/31
Inventor 李志国
Owner SUZHOU GUOEN FOOD MACHINERY