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Production technology of multi-point sandwich pastry

A production process and pastry technology, which is applied in the field of production technology of multi-point sandwich pastries, can solve the problems of waste, lack of flavor, and single taste of fillings, and achieve the effects of simple operation and improved production efficiency.

Pending Publication Date: 2022-05-10
福建泉州海丝源食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Most of the existing sandwich pastry forms the filling between the double-layer pastry skins to form a sandwich pastry, but such sandwich pastry will cause unnecessary waste on the filling, and lack the overall flavor. single taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The invention provides a kind of production technology of multi-point sandwich noodle, comprising:

[0019] A Select raw materials: The raw materials are composed of the following components by weight: 100 parts of flour, 100 parts of eggs, 3 parts of baking powder, 6 parts of yeast, 10 parts of honey, 12 parts of olive oil, 50 parts of milk, 2 parts of salt, salad 20 parts of sauce, 70 parts of red bean paste, 40 parts of cream;

[0020] B Fermented Dough: Take yeast and add milk heated to 30°C, stir evenly, and let it stand for 5 minutes; take milk, flour, honey, salt and yeast, mix them with a mixer for 10 minutes, put them into a bread machine, set the kneading program for 20 minutes, Continue to add olive oil, set the kneading program for 10 minutes; take out the dough and knead the dough to expand the area, add baking powder, continue to knead the dough for 10 minutes, and let it stand for fermentation to double the volume; remove the fermented dough with a rollin...

Embodiment 2

[0025] Example 1

[0026] The invention provides a kind of production technology of multi-point sandwich noodle, comprising:

[0027] A Select raw materials: The raw materials are composed of the following parts by weight: 120 parts of flour, 140 parts of eggs, 5 parts of baking powder, 10 parts of yeast, 18 parts of honey, 15 parts of olive oil, 70 parts of milk, 5 parts of salt, salad 30 parts of sauce, 90 parts of red bean paste, 60 parts of cream;

[0028] B Fermented Dough: Take yeast and add milk heated to 30°C, stir evenly, and let it stand for 5 minutes; take milk, flour, honey, salt and yeast, mix them with a mixer for 10 minutes, put them into a bread machine, set the kneading program for 20 minutes, Continue to add olive oil, set the kneading program for 10 minutes; take out the dough and knead the dough to expand the area, add baking powder, continue to knead the dough for 10 minutes, and let it stand for fermentation to double the volume; remove the fermented dou...

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PUM

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Abstract

The invention discloses a production process of multi-point sandwich pastries, which comprises the following steps: A, selecting raw materials, B, fermenting dough, C, making pastry wrappers, D, making fillings, and E, making and shaping. The multi-point sandwich pastries produced by the production process disclosed by the invention form the multi-point distributed fillings through a mold, so that the multi-point sandwich pastries have a unique effect in flavor; and the forming machine is used for automatically filling the stuffing, and the upper and lower dough skins are dotted through the upper and lower molds for automatically closing the molds, so that the operation is simple, the procedure of manually forming holes and filling the stuffing into the dough skins is replaced, and the production efficiency is improved.

Description

technical field [0001] The invention relates to a production process of multi-point sandwich pasta, which belongs to the field of pasta processing. Background technique [0002] Most of the existing sandwich pastry forms the filling between the double-layer pastry skins to form a sandwich pastry, but such sandwich pastry will cause unnecessary waste on the filling, and lack the overall flavor. Single taste. [0003] By improving the production process and making pasta and food ingredients to be reasonably matched and cooked together, a variety of flavors are fused together to produce a staple food with beautiful appearance, unique flavor and balanced nutrition, which is a problem to be solved by the present invention. Contents of the invention [0004] In order to solve the above problems, the present invention is realized through the following technical solutions: a production process of multi-point sandwich noodles, comprising: [0005] A Select raw materials: The raw ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/32
CPCA21D13/32
Inventor 杜进京蒋主宏
Owner 福建泉州海丝源食品有限公司