Instant egg tart preparation process and device

Abstract

The invention discloses an instant egg tart preparation process and device. The instant egg tart preparation device comprises a fixing frame, a baking tray conveying mechanism, a high-temperature cooked egg tart turnover mechanism, a mesh belt conveyor, a bottom support conveyor, a bottom support dismounting and mounting mechanism and a normal-temperature cooked egg tart turnover mechanism. The making technology of the instant egg tart comprises the steps of preparing egg tart skin with a bottom support, preparing egg tart liquid, pouring the egg tart liquid into the egg tart skin and then conducting baking, turning over the high-temperature cooked egg tart, taking down the bottom support, cooling the high-temperature cooked egg tart into a normal-temperature cooked egg tart, installing the bottom support, turning over the normal-temperature cooked egg tart, and putting the normal-temperature cooked egg tart into a freezing device to be frozen into the frozen cooked egg tart. Automatic separation of the high-temperature cooked egg tarts and the baking tray can be achieved, consumed time is short, and efficiency is high; the egg tarts are separated from the bottom support, so that the egg tarts are rapidly cooled, water vapor bubbles are avoided, and the taste of the egg tarts is guaranteed; the egg tarts are cooled in the mode that the egg tarts are inversely buckled, under the action of gravity, the egg tarts can be prevented from collapsing and sinking after being cooled, and the attractiveness of the instant egg tarts is improved.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a process and a device for preparing instant egg tarts. Background Art

[0002] Egg tarts are a popular and delicious snack. The steps of making egg tarts include making the egg tart crust, mixing the egg tart liquid and baking the egg tarts. The egg tart crust is usually made of flour, butter, water and other ingredients. First, mix the flour and butter and knead them into dough. Then roll the dough into a thin sheet and put it into a mold to form the shell of the egg tart. The main ingredients of the egg tart liquid are eggs, milk, sugar, animal and vegetable cream, etc. Mix these ingredients together in a certain proportion, stir evenly, then pour them into the egg tart crust and bake.

[0003] Ready-to-eat egg tarts are also called frozen cooked egg tarts. They are made by freezing the egg tarts after they are baked. They can be eaten cold after thawing at room temperature, or heated in an oven, microwave, air fryer, etc. When preparing existing ready-to-eat egg tarts, it is necessary to manually remove the egg tarts from the baking pan after they are baked, cool them naturally, and then transfer them to a freezing device for freezing. The existing preparation process has the following problems: 1. It is time-consuming and laborious to manually remove the egg tarts from the baking pan, and the baking pan temperature is high, which is prone to burns. If you wait for the baking pan temperature to drop to room temperature before removing the egg tarts, it will take a long time, resulting in reduced production efficiency. 2. The egg tart is supported by a tray, which is usually a tin foil tray. When the egg tart is cooled together with the tray, a large amount of heat will be generated during the baking process, and the moisture inside will also exist in the form of water vapor. Since the tray wraps the egg tart, it restricts the air circulation, which will cause the heat of the egg tart to dissipate slowly. There is a large temperature difference between the inside and outside of the egg tart. This temperature difference will cause the water vapor inside the egg tart to quickly condense into small water droplets when it contacts the relatively cold inner wall of the tray, resulting in the formation of water vapor bubbles, which affects the taste of the egg tart. In addition, the water vapor inside the egg tart cannot be discharged in time. As the temperature drops, the water vapor will gradually condense into water vapor bubbles, which affects the taste of the egg tart. 3. When the egg tarts are baked, the top center of the egg tart liquid formed part will expand outwards, which is very full and beautiful. However, the egg tart liquid will collapse and sink after cooling, affecting the appearance. In order to make instant egg tarts, the cooked egg tarts must be cooled. Therefore, it is necessary to solve the problem of the top center of the egg tart sinking after cooling, which deteriorates the appearance. Summary of the invention

[0004] Based on this, it is necessary to provide a process and device for preparing instant egg tarts in response to the above technical problems.

[0005] In order to achieve the above-mentioned object, the present invention provides an instant egg tart preparation device, including a fixing frame, a baking tray conveying mechanism, a high-temperature cooked egg tart turning mechanism, a mesh belt conveyor, a bottom support conveyor, a bottom support disassembly and assembly mechanism, and a room-temperature cooked egg tart turning mechanism; The baking tray conveying mechanism is used to convey the baking tray carrying the high-temperature cooked egg tarts, and the baking tray is provided with rectangularly distributed grooves for accommodating the high-temperature cooked egg tarts; The high-temperature cooked egg tart flipping mechanism is located on one side of the baking tray conveying mechanism, and the high-temperature cooked egg tart flipping mechanism includes a first conveyor, a first flip shaft, a first flip frame, a first drive motor and a clamping mechanism. The first flip shaft is rotatably mounted on the fixed frame, the frame of the first drive motor is fixedly mounted on the fixed frame, the output end of the first drive motor is transmission-connected with the first flip shaft, the first flip frame is fixedly mounted on the first flip shaft, and the first flip frame is fixedly connected to the frame of the first conveyor; the clamping mechanism includes a support plate fixed on both sides of the frame of the first conveyor, a first vertical linear power element fixed on the support plate, a first horizontal linear power element fixed at the output end of the first vertical linear power element, and a clamping plate fixed at the output end of the first horizontal linear power element; The frame of the mesh belt conveyor is fixedly connected to the fixed frame, and the mesh belt conveyor receives the overturned high-temperature cooked egg tarts conveyed by the first conveyor; The bottom support conveyor is located on the side of the mesh belt conveyor away from the baking tray conveying mechanism, and the conveying direction of the bottom support conveyor is the same as that of the mesh belt conveyor; The bottom support disassembly and assembly mechanisms are provided in two, and the two bottom support disassembly and assembly mechanisms are both located between the bottom support conveyor and the mesh belt conveyor, wherein one of the bottom support disassembly and assembly mechanisms is close to the input end of the mesh belt conveyor, and the other bottom support disassembly and assembly mechanism is close to the output end of the mesh belt conveyor; the bottom support disassembly and assembly mechanism comprises a second vertical linear power element, a first lifting frame, a second drive motor, a horizontal rotating frame, and a vacuum suction cup, the second vertical linear power element is fixedly connected to the fixed frame, the first lifting frame is fixedly installed at the output end of the second vertical linear power element, the second drive motor is fixedly installed on the first lifting frame, the horizontal rotating frame is fixedly connected to the output end of the second drive motor, and the vacuum suction cup is fixedly connected to the lower end surface of the horizontal rotating frame; The room temperature cooked egg tart flipping mechanism comprises a second conveyor, a third conveyor, a second flip shaft, a third flip shaft, a second flip frame, a third flip frame, a third drive motor, a fourth drive motor, a connecting plate, and a baffle. The second flip shaft and the third flip shaft are both rotatably mounted on a fixed frame. The second flip shaft and the third flip shaft are coaxially arranged. One end of the second flip frame is fixedly connected to the second flip shaft, and the other end of the second flip frame is fixedly connected to the frame of the second conveyor. One end of the third flip frame is fixedly connected to the third flip shaft, and the other end of the third flip frame is fixedly connected to the frame of the third conveyor. The third drive motor is fixedly mounted on the fixed frame. The output end of the third drive motor is transmission-connected to the second flip shaft, and the output end of the fourth drive motor is transmission-connected to the third flip shaft. The connecting plate is fixedly connected to the frame of the third conveyor. The connecting plate is located at the feeding end of the third conveyor. A plurality of baffles are fixed on the connecting plate, and the length direction of the baffles is the same as the conveying direction of the third conveyor. The second conveyor is located at the unloading end of the mesh belt conveyor, and the second conveyor receives the room temperature cooked egg tarts after cooling and conveyed by the mesh belt conveyor.

[0006] Preferably, the baking tray conveyor mechanism includes a conveyor frame, a driving rotating shaft, a driven rotating shaft, a driving pulley, a driven pulley, a conveying belt, a belt supporting plate, a fifth driving motor, a third vertical linear power element, and a push plate. The conveyor frame is fixedly connected to the fixed frame, the driving rotating shaft and the driven rotating shaft are rotatably mounted on the conveyor frame, two driving pulleys are fixed on the driving rotating shaft, two driven pulleys are fixed on the driven rotating shaft, the driving pulleys correspond to the driven pulleys one-to-one, the driving pulleys and the corresponding driven pulleys are connected through a conveying belt, the belt supporting plate and the fifth driving motor are fixedly mounted on the conveyor frame, the belt supporting plate corresponds to the conveying belt one-to-one, the upper end surface of the belt supporting plate contacts and cooperates with the lower end surface of the upper part of the conveying belt, the output end of the fifth driving motor is transmission connected with the driving rotating shaft, the third vertical linear power element is fixedly mounted on the conveyor frame, the push plate is fixedly mounted on the output end of the third vertical linear power element, and the push plate is located between the two conveying belts.

[0007] Preferably, a first proximity switch is installed on the conveying frame, a second proximity switch and a third proximity switch are installed on the frame of the mesh belt conveyor, a fourth proximity switch is installed on the frame of the bottom support conveyor, and a fifth proximity switch is installed on the frame of the second conveyor.

[0008] Preferably, when the third conveyor is flipped to be directly above the second conveyor, the room-temperature cooked egg tarts conveyed on the second conveyor are located between two adjacent baffles, and the room-temperature cooked egg tarts between the two adjacent baffles are arranged in a single row.

[0009] Preferably, a limiting space is formed on the upper portion of the conveying frame for limiting the movement of the baking tray in a direction perpendicular to the conveying direction of the conveying belt.

[0010] On the other hand, the present invention also provides a process for preparing instant egg tarts, the instant egg tart preparation device comprising: S1: Prepare the tart crust with a base; S2: prepare egg tart liquid; S3: Place the egg tart crust with a base on a baking tray, then pour the egg tart liquid into the egg tart crust until it is 70% full to make a raw egg tart; S4: placing the raw egg tarts into a baking device for baking to make high-temperature cooked egg tarts; S6: taking the high-temperature cooked egg tarts together with the baking tray out of the baking device, transferring them to the baking tray conveying mechanism, and the baking tray conveying mechanism conveying the baking tray to a first preset position; The high-temperature cooked egg tart flipping mechanism transfers the baking tray carrying the high-temperature cooked egg tarts at the first preset position on the baking tray conveying mechanism, so that the high-temperature cooked egg tarts are turned upside down on the first conveyor, and the first conveyor conveys the turned-up high-temperature cooked egg tarts to the mesh belt conveyor; The mesh belt conveyor conveys the inverted high-temperature cooked egg tarts to the second preset position, and the bottom support disassembly and assembly mechanism near the input end of the mesh belt conveyor transfers the bottom support on the high-temperature cooked egg tarts at the second preset position on the mesh belt conveyor to the bottom support conveyor, and the mesh belt conveyor conveys the high-temperature cooked egg tarts with the bottom support removed to the third preset position. When the high-temperature cooked egg tarts arrive at the third preset position, they have been cooled to room temperature cooked egg tarts, and the bottom support conveyor conveys the bottom support to the fourth preset position; The bottom support disassembly and assembly mechanism near the output end of the mesh belt conveyor transfers the bottom support at the fourth preset position on the bottom support conveyor to the room temperature cooked egg tart at the third preset position on the mesh belt conveyor; The mesh belt conveyor conveys the room temperature cooked egg tarts with the bottom tray at the third preset position to the second conveyor; The second conveyor conveys the room temperature cooked egg tarts to the fifth preset position, and the second conveyor cooperates with the third conveyor to make the room temperature cooked egg tarts inverted on the third conveyor, and the third conveyor outputs the room temperature cooked egg tarts; this step can make the internal structure of the egg tarts more stable, avoid problems such as water separation during the freezing process, and reduce oxidation and water loss.

[0011] S7: Place the room temperature cooked egg tarts into a freezing device for freezing, the freezing temperature is below -18°C. During the freezing process, the egg tarts will gradually harden and become frozen cooked egg tarts.

[0012] Preferably, the step of preparing the egg tart liquid comprises: preparing the following raw materials by weight: 800-1000 parts of milk, 60-80 parts of egg yolk liquid, 200-260 parts of white sugar, 160-170 parts of animal and vegetable cream, and 2-4 parts of vanilla extract; pouring the milk into a temperature-controllable boiler, adding the white sugar, heating over a low heat until the white sugar melts, adding the egg yolk liquid after cooling, stirring evenly, sieving to remove impurities and bubbles, adding the vanilla extract, stirring evenly, and obtaining the egg tart liquid.

[0013] Compared with the prior art, this technical solution has at least one of the following beneficial effects: 1. The high-temperature cooked egg tart flipping mechanism flips the baking tray with the high-temperature cooked egg tarts by 180 degrees, and separates the cooked egg tarts from the baking tray, so that the egg tarts can be automatically taken out, which saves time and is highly efficient; 2. By separating the egg tart from the base, the egg tart can be cooled quickly to avoid the formation of water bubbles and ensure the taste of the egg tart; 3. By cooling the egg tarts by turning them upside down, the egg tarts can be prevented from collapsing and sinking after cooling due to the action of gravity, thereby improving the aesthetics of the instant egg tarts. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] Figure 1 A top view of a device for preparing instant egg tarts; Figure 2 for Figure 1 A partial enlarged view of the middle A; Figure 3 It is a structural schematic diagram of a baking tray conveying mechanism and a high-temperature cooked egg tart turning mechanism; Figure 4 It is a structural schematic diagram of a mesh belt conveyor, a bottom support conveyor and a bottom support disassembly and assembly mechanism near the input end of the mesh belt conveyor; Figure 5 It is a structural schematic diagram of a mesh belt conveyor, a bottom support conveyor and a bottom support disassembly and assembly mechanism near the output end of the mesh belt conveyor; Figure 6 It is a structural schematic diagram of a room temperature cooked egg tart flipping mechanism; Figure 7 This is a working state diagram of the room temperature cooked egg tart flipping mechanism; Figure 8 This is a state diagram when the baking tray conveying mechanism does not convey the baking tray; In the figure, 1, fixed frame; 2, baking tray conveying mechanism; 201, conveying frame; 202, driving shaft; 203, driven shaft; 204, driving pulley; 205, driven pulley; 206, conveying belt; 207, belt support plate; 208, fifth driving motor; 209, third vertical linear power element; 210, push plate; 211, first proximity switch; 212, limit space; 3, high temperature cooked egg tart turning mechanism; 31, first conveyor; 32, first turning shaft; 33, first turning frame; 34, first driving motor; 35, support plate; 36, first vertical linear power element; 37, first horizontal linear power element; 38. Clamp; 4. Mesh belt conveyor; 41. Second proximity switch; 42. Third proximity switch; 5. Bottom support conveyor; 51. Fourth proximity switch; 6. Bottom support disassembly and assembly mechanism; 61. Second vertical linear power element; 62. First lifting frame; 63. Second drive motor; 64. Horizontal rotating frame; 65. Vacuum suction cup; 7. Room temperature cooked egg tart flipping mechanism; 71. Second conveyor; 72. Third conveyor; 73. Second flip axis; 74. Third flip axis; 75. Third drive motor; 76. Fourth drive motor; 77. Connecting plate; 78. Baffle; 79. Fifth proximity switch; 8. Baking tray; 81. Groove; 9. Bottom support. DETAILED DESCRIPTION

[0015] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, the specific embodiments of the present invention are described in detail below in conjunction with the accompanying drawings. In the following description, many specific details are set forth to facilitate a full understanding of the present invention. However, the present invention can be implemented in many other ways different from those described herein, and those skilled in the art can make similar improvements without violating the connotation of the present invention, so the present invention is not limited by the specific embodiments disclosed below.

[0016] See also Figures 1 to 8 The embodiment of the present application provides an instant egg tart preparation device, including a fixing frame 1, a baking tray conveying mechanism 2, a high-temperature cooked egg tart turning mechanism 3, a mesh belt conveyor 4, a bottom support conveyor 5, a bottom support disassembly and assembly mechanism 6, and a room-temperature cooked egg tart turning mechanism 7; See also Figure 1 The baking tray conveying mechanism 2 is used to convey the baking tray 8 carrying the high-temperature cooked egg tarts, and the baking tray 8 is provided with rectangularly distributed grooves 81 for accommodating the high-temperature cooked egg tarts; in this embodiment, the number of the grooves 81 on the baking tray 8 is 32, which are arranged in four rows and eight columns; See also Figure 1 , Figure 3The baking tray conveying mechanism 2 includes a conveying frame 201, a driving shaft 202, a driven shaft 203, a driving pulley 204, a driven pulley 205, a conveying belt 206, a belt support plate 207, a fifth drive motor 208, a third vertical linear power element 209, and a push plate 210. The conveying frame 201 is fixedly connected to the fixed frame 1, and the driving shaft 202 and the driven shaft 203 are both rotatably mounted on the conveying frame 201. Two driving pulleys 204 are fixed on the driving shaft 202, and two driven pulleys 205 are fixed on the driven shaft 203. The driving pulleys 204 correspond to the driven pulleys 205 one by one. The corresponding driven pulleys 205 are connected through a conveying belt 206, the belt support plate 207 and the fifth drive motor 208 are fixedly installed on the conveying frame 201, the belt support plate 207 corresponds to the conveying belt 206 one by one, the upper end surface of the belt support plate 207 contacts and cooperates with the lower end surface of the upper part of the conveying belt 206, the output end of the fifth drive motor 208 is connected to the active rotating shaft 202 through a chain transmission assembly, the third vertical linear power element 209 is fixedly installed on the conveying frame 201, the push plate 210 is fixedly installed at the output end of the third vertical linear power element 209, and the push plate 210 is located between the two conveying belts 206.

[0017] The fifth drive motor 208 uses a reduction motor. The fifth drive motor 208 drives the active shaft 202 to rotate through the chain transmission assembly. The active shaft 202 drives the active pulley 204 to rotate together. The active pulley 204 drives the driven pulley 205 and the transmission shaft to rotate through the conveyor belt 206. The baking tray 8 is placed on the two conveyor belts 206. The belt support plate 207 supports the conveyor belt 206 to prevent the baking tray 8 from bending the conveyor belt 206 and causing deformation, so that the conveyor belt 206 can be stably transported. The baking tray 8; the third vertical linear power element 209 uses a cylinder, and can also use a hydraulic cylinder or an electric cylinder. The third vertical linear power element 209 can drive the push plate 210 to rise and fall. When the push plate 210 is at the lower dead point, it is lower than the upper end height of the conveying belt 206, which will not affect the conveying of the baking tray 8. When the third vertical linear power element 209 drives the push plate 210 to rise, it can push the baking tray 8 to rise above the conveying rack 201, so that the baking tray 8 is separated from the conveying belt 206, which is convenient for the high-temperature cooked egg tart turning mechanism 3 to transfer the baking tray 8; See also Figure 1 The high temperature cooked egg tart turning mechanism 3 is located on one side of the baking tray conveying mechanism 2. Figure 1 and Figure 3The high-temperature cooked egg tart flipping mechanism 3 includes a first conveyor 31, a first flip shaft 32, a first flip frame 33, a first drive motor 34 and a clamping mechanism. The first flip shaft 32 is rotatably mounted on the fixed frame 1, and the frame of the first drive motor 34 is fixedly mounted on the fixed frame 1. The output end of the first drive motor 34 is transmission-connected with the first flip shaft 32, and the first flip frame 33 is fixedly mounted on the first flip shaft 32. The first flip frame 33 is fixedly connected to the frame of the first conveyor 31; the clamping mechanism includes a support plate 35 fixed on both sides of the frame of the first conveyor 31, a first vertical linear power element 36 fixed on the support plate 35, a first horizontal linear power element 37 fixed at the output end of the first vertical linear power element 36, and a clamping plate 38 fixed at the output end of the first horizontal linear power element 37; The first drive motor 34 is a worm gear reduction stepper motor, i.e., a combination of a worm gear reducer and a stepper motor, which has a self-locking function and can drive the first flip shaft 32 to accurately rotate 180 degrees; the output end of the first drive motor 34 is directly connected to the first flip shaft 32 through a coupling; the first drive motor 34 drives the first flip shaft 32, the first flip frame 33 and the first conveyor 31 to rotate, so that the first conveyor 31 can rotate 180 degrees to the top of the baking tray conveying mechanism 2; the first vertical linear power element 36 and the first horizontal linear power element 37 are both cylinders, and electric cylinders or hydraulic cylinders can also be used; See also Figure 1 The frame of the mesh belt conveyor 4 is fixedly connected to the fixed frame 1, and the mesh belt conveyor 4 receives the overturned high-temperature cooked egg tarts conveyed by the first conveyor 31; before the first conveyor 31 is overturned, its feeding end is arranged close to the unloading end of the mesh belt conveyor 4, which can facilitate the stable transfer of the high-temperature cooked egg tarts; See also Figure 1 The bottom support conveyor 5 is located on the side of the mesh belt conveyor 4 away from the baking tray conveying mechanism 2, and the bottom support conveyor 5 has the same conveying direction as the mesh belt conveyor 4; See also Figure 1 , two bottom support disassembly and assembly mechanisms 6 are provided, and both bottom support disassembly and assembly mechanisms 6 are located between the bottom support conveyor 5 and the mesh belt conveyor 4, one of the bottom support disassembly and assembly mechanisms 6 is close to the input end of the mesh belt conveyor 4, and the other bottom support disassembly and assembly mechanism 6 is close to the output end of the mesh belt conveyor 4; please refer to Figure 4 and Figure 5The bottom bracket disassembly and assembly mechanism 6 includes a second vertical linear power element 61, a first lifting frame 62, a second drive motor 63, a horizontal rotating frame 64, and a vacuum suction cup 65. The second vertical linear power element 61 is fixedly connected to the fixed frame 1, the first lifting frame 62 is fixedly installed on the output end of the second vertical linear power element 61, the second drive motor 63 is fixedly installed on the first lifting frame 62, the horizontal rotating frame 64 is fixedly connected to the output end of the second drive motor 63, and the horizontal rotating frame 64 is also rotatably connected to the fixed frame 1 through a bearing. The bearing is coaxially arranged with the output shaft of the second drive motor 63, which can facilitate the support of the horizontal rotating frame 64 to rotate and avoid the output shaft of the second drive motor 63 from being subjected to force. The vacuum suction cup 65 is fixedly connected to the lower end surface of the horizontal rotating frame 64; The second vertical linear power element 61 uses a cylinder, and may also use an electric cylinder or a hydraulic cylinder; the second drive motor 63 uses a stepper motor, and may also use a servo motor; the vacuum suction cup 65 is connected to the vacuum equipment through a pipeline, and a solenoid valve is installed on the pipeline, and the air circuit is controlled by the solenoid valve; the vacuum suction cup 65 is specifically a sponge-type vacuum suction cup 65, which is rectangular and has a negative pressure suction port corresponding to the groove 81 on the baking tray 8, which can facilitate the adsorption of all the bottom brackets 9; the second vertical linear power element 61 drives the first lifting frame 62, the second drive motor 63, the horizontal rotating frame 64, and the vacuum suction cup 65 to descend, so that the vacuum suction cup 65 contacts the bottom bracket 9 on the high-temperature cooked egg tart at the second preset position, and the solenoid valve is energized to connect the pipeline, so that the vacuum suction cup 65 works to adsorb the bottom bracket 9; See also Figure 1 , Figure 6 and Figure 7The room temperature cooked egg tart turning mechanism 7 includes a second conveyor 71, a third conveyor 72, a second turning shaft 73, a third turning shaft 74, a second turning frame, a third turning frame, a third driving motor 75, a fourth driving motor 76, a connecting plate 77, and a baffle 78. The second turning shaft 73 and the third turning shaft 74 are both rotatably mounted on the fixed frame 1. The second turning shaft 73 and the third turning shaft 74 are coaxially arranged. One end of the second turning frame is fixedly connected to the second turning shaft 73, and the other end of the second turning frame is fixedly connected to the frame of the second conveyor 71. One end of the third turning frame is fixedly connected to the third turning shaft 74, and the other end of the third turning frame is fixedly connected to the frame of the third conveyor 72. The third driving motor The machine 75 is fixedly installed on the fixed frame 1, the output end of the third drive motor 75 is connected to the second flip shaft 73 through a coupling, the output end of the fourth drive motor 76 is connected to the third flip shaft 74 through a coupling, the connecting plate 77 is fixedly connected to the frame of the third conveyor 72, the connecting plate 77 is located at the feeding end of the third conveyor 72, and a plurality of baffles 78 are fixed on the connecting plate 77. The bottom end of the baffle 78 is slightly higher than the height of the conveying surface of the third conveyor 72, and the length direction of the baffle 78 is the same as the conveying direction of the third conveyor 72; the second conveyor 71 is located at the unloading end of the mesh belt conveyor 4, and the second conveyor 71 receives the room temperature cooked egg tarts after cooling and conveyed by the mesh belt conveyor 4.

[0018] The third drive motor 75 and the fourth drive motor 76 are both stepper motors, and servo motors can also be used; the second conveyor 71 and the third conveyor 72 are both belt conveyors of the prior art; before the second conveyor 71 is turned over, its loading end is close to the unloading end of the mesh belt conveyor 4, which can facilitate the stable reception of the room temperature cooked egg tarts after cooling and conveyed by the mesh belt conveyor 4; the process of transferring the room temperature cooked egg tarts on the second conveyor 71 to the second conveyor 71 is: the fourth drive motor 76 drives the third turning shaft 74, the third turning frame, and the third conveyor 72 to rotate 180 degrees, and when the third conveyor 72 is turned over to the top of the second conveyor 71, the room temperature cooked egg tarts are confined between the conveying surface of the second conveyor 71 and the conveying surface of the third conveyor 72, and the room temperature cooked egg tarts conveyed on the second conveyor 71 are located between two adjacent baffles 78, and the room temperature cooked egg tarts between the two adjacent baffles 78 are arranged in a single row to avoid subsequent turning The room temperature cooked egg tarts leave the preset position; then, the third drive motor 75 and the fourth drive motor 76 work synchronously, the third drive motor 75 drives the second flip shaft 73, the second flip frame and the second conveyor 71 to rotate, and the fourth drive motor 76 drives the third flip shaft 74, the third flip frame and the third conveyor 72 to rotate, so that the second conveyor 71 and the third conveyor 72 rotate synchronously, and at the same time, under the action of the baffle 78, the room temperature cooked egg tarts can move smoothly and will not leave the second conveyor 71 and the third conveyor 72; after the second conveyor 71 and the third conveyor 72 rotate 180 degrees, the base 9 of the room temperature cooked egg tarts is in direct contact with the conveying surface of the third conveyor 72, and the room temperature cooked egg tarts are transferred to the third conveyor 72 to prevent the room temperature cooked egg tarts from being continuously turned upside down; then the third drive motor 75 drives the second flip shaft 73, the second flip frame and the second conveyor 71 to rotate 180 degrees in the opposite direction, so that the second conveyor 71 is reset.

[0019] See also Figure 1 , a first proximity switch 211 is installed on the conveying frame 201, and the first proximity switch 211 is located at the first preset position. A mounting groove is provided on the conveying frame 201, and the first proximity switch 211 is installed in the mounting groove; a second proximity switch 41 and a third proximity switch 42 are installed on the frame of the mesh belt conveyor 4, and the second proximity switch 41 is located at the second preset position, and the third proximity switch 42 is located at the third preset position; a fourth proximity switch 51 is installed on the frame of the bottom support conveyor 5, and the fourth proximity switch 51 is located at the fourth preset position; a fifth proximity switch 79 is installed on the frame of the second conveyor 71, and the fifth proximity switch 79 is located at the fifth preset position. The first proximity switch 211, the second proximity switch 41, the third proximity switch 42, the fourth proximity switch 51 and the fifth proximity switch 79 can all be photoelectric proximity switches.

[0020] To ensure that the baking tray 8 moves forward stably on the conveyor belt 206, please refer to Figure 8A limiting space 212 is formed on the upper part of the conveying frame 201 to limit the movement of the baking tray 8 in a direction perpendicular to the conveying direction of the conveying belt 206. The conveying frame 201 can limit the movement of the baking tray 8 in a direction perpendicular to the conveying direction of the conveying belt 206, so that the baking tray conveying mechanism 2 can accurately convey the baking tray 8 to the first preset position.

[0021] Using the instant egg tart preparation device described above, this embodiment further provides an instant egg tart production process, including: S1: prepare a tart crust with a base 9; S2: prepare egg tart liquid; S3: placing the egg tart crust with the base 9 on the baking tray 8, and then pouring the egg tart liquid into the egg tart crust until it is 70% full, to make a raw egg tart; S4: putting the raw egg tarts into a baking device for baking, the baking device is a tunnel oven, and can also be an oven. The specific baking temperature and time can refer to the existing technology, such as the baking temperature is 180° C.-230° C., and the baking time is 8-20 minutes to make high-temperature cooked egg tarts; S6: Take the high-temperature cooked egg tarts together with the baking tray 8 from the baking device and transfer them to the baking tray conveyor mechanism 2. The baking tray 8 is placed on two conveyor belts 206. The fifth drive motor 208 drives the conveyor belts 206 to move, thereby driving the baking tray 8 to move. When the first proximity switch 211 detects a signal of the baking tray 8, the baking tray conveyor mechanism 2 conveys the baking tray 8 to the first preset position, and then the fifth drive motor 208 stops working, so that the baking tray 8 remains stationary. The high-temperature cooked egg tart flipping mechanism 3 transfers the baking tray 8 carrying the high-temperature cooked egg tarts at the first preset position on the baking tray conveying mechanism 2, so that the high-temperature cooked egg tarts are inverted on the first conveyor 31; specifically, the third vertical linear power element 209 drives the push plate 210 to rise, pushing the baking tray 8 to rise above the conveying frame 201 and between the two clamping plates 38, and the conveying surface of the first conveyor 31 is adjacent to the upper end surface of the high-temperature cooked egg tarts; the two first horizontal linear power elements 37 work synchronously to drive the two clamping plates 38 to move closer together, thereby clamping the baking tray 8; then, the first drive motor 34 drives the first flip shaft 32, the first flip frame 33, and the first conveyor 31 to rotate 180 degrees in the opposite direction, so that the first conveyor 31 is reset, and the high-temperature cooked egg tarts on the baking tray 8 are inverted on the conveying surface of the first conveyor 31; then, the telescopic ends of the two first vertical linear power elements 36 are synchronously extended to drive the first horizontal linear power element 37 and the baking tray 8 to move, so that the baking tray 8 is away from the conveying surface of the first conveyor 31, so that the high-temperature cooked egg tarts are out of the groove 81; Then the first conveyor 31 conveys the inverted high-temperature cooked egg tarts to the mesh belt conveyor 4. The conveying speed of the mesh belt conveyor 4 is set to be the same as the conveying speed of the first conveyor 31. The conveying surface of the mesh belt conveyor 4 is on the same horizontal plane as the conveying surface of the first conveyor 31, and can stably receive the high-temperature cooked egg tarts conveyed by the first conveyor 31; the telescopic ends of the two first vertical linear power elements 36 contract synchronously, and the first drive motor 34 drives the first flip shaft 32, the first flip frame 33, the first conveyor 31, the clamping mechanism and the baking tray 8 rotates 180 degrees, so that the baking tray 8 moves to the top of the baking tray conveying mechanism 2, and the lower end of the baking tray 8 contacts the push plate 210. The two first horizontal linear power elements 37 work synchronously to drive the two clamping plates 38 to move away from each other, and no longer clamp the baking tray 8. The baking tray 8 is supported by the push plate 210 again; the third vertical linear power element 209 drives the push plate 210 to descend, so that the baking tray 8 falls on the conveying belt 206, and the conveying belt 206 conveys the baking tray 8 away, and conveys the next baking tray 8 carrying the high-temperature cooked egg tarts to the first preset position; The mesh belt conveyor 4 conveys the inverted high-temperature cooked egg tarts to the second preset position. When the second proximity switch 41 detects the signal of the high-temperature cooked egg tarts at the head end, the high-temperature cooked egg tarts move to the second preset position. The bottom support disassembly and assembly mechanism 6 near the input end of the mesh belt conveyor 4 transfers the bottom support 9 on the high-temperature cooked egg tart at the second preset position on the mesh belt conveyor 4 to the bottom support conveyor 5. Specifically, the second vertical linear power element 61 drives the first lifting frame 62, the second drive motor 63, the horizontal rotating frame 64, and the vacuum suction cup 65 to descend, so that the vacuum suction cup 65 contacts the bottom support 9 on the high-temperature cooked egg tart at the second preset position, and the vacuum suction cup 65 works to absorb the bottom support 9; the second vertical linear power element 61 drives the first lifting frame 62, the second drive motor 63, the horizontal rotating frame 64, and the vacuum suction cup 65 and the bottom support 9 adsorbed by it rise, so that the bottom support 9 is separated from the inverted high-temperature cooked egg tarts; the second drive motor 63 drives the horizontal rotating frame 64 and the vacuum suction cup 65 to rotate 180 degrees, so that the bottom support 9 rotates to the top of the bottom support conveyor 5; the second vertical linear power element 61 drives the first lifting frame 62, the second drive motor 63, the horizontal rotating frame 64, and the vacuum suction cup 65 to descend, so that the lower end of the bottom support 9 contacts the conveying surface of the bottom support conveyor 5; the vacuum suction cup 65 stops working and no longer adsorbs the bottom support 9, so that the bottom support 9 is supported by the conveying surface of the bottom support conveyor 5; then, the bottom support disassembly and assembly mechanism 6 is reset; The mesh belt conveyor 4 transports the high-temperature cooked egg tarts with the bottom tray 9 removed to the third preset position. When the high-temperature cooked egg tarts arrive at the third preset position, they have been cooled to normal temperature cooked egg tarts, and the bottom tray conveyor 5 transports the bottom tray 9 to the fourth preset position; the conveying surface of the mesh belt conveyor 4 has a porous characteristic, which can facilitate the contact between air and normal temperature cooked egg tarts, facilitate the dissipation of steam, avoid condensation of water vapor, make the internal structure of the egg tarts more stable, and avoid problems such as water separation during the freezing process; in the process of the mesh belt conveyor 4 transporting the high-temperature cooked egg tarts, the high-temperature cooked egg tarts are naturally cooled to normal temperature, and a fan setting can also be added to increase the air circulation rate and improve the cooling efficiency. Air conditioning and refrigeration equipment can also be added to blow cold air to the high-temperature cooked egg tarts to further promote the cooling efficiency of the high-temperature cooked egg tarts; when the third proximity switch 42 detects a signal of the normal temperature cooked egg tarts, the normal temperature cooked egg tarts arrive at the third preset position, and the mesh belt conveyor 4 suspends work; when the fourth proximity switch 51 detects a signal of the bottom tray 9, the bottom tray 9 arrives at the fourth preset position, and the bottom tray conveyor 5 suspends work; Subsequently, the bottom support disassembly and assembly mechanism 6 near the output end of the mesh belt conveyor 4 transfers the bottom support 9 at the fourth preset position on the bottom support conveyor 5 to the room temperature cooked egg tarts at the third preset position on the mesh belt conveyor 4; specifically, the second vertical linear power element 61 drives the first lifting frame 62, the second drive motor 63, the horizontal rotating frame 64, and the vacuum suction cup 65 to descend, so that the vacuum suction cup 65 contacts the bottom support 9 at the fourth preset position, and the vacuum suction cup 65 works to absorb the bottom support 9; the second vertical linear power element 61 drives the first lifting frame 62, the second drive motor 63, the horizontal rotating frame 64, and the vacuum suction cup 65 to descend. The horizontal rotating frame 64, the vacuum suction cup 65 and the bottom support 9 adsorbed thereon are raised; the second driving motor 63 drives the horizontal rotating frame 64 and the vacuum suction cup 65 to rotate 180 degrees, so that the bottom support 9 is rotated to the top of the mesh belt conveyor 4; the second vertical linear power element 61 drives the first lifting frame 62, the second driving motor 63, the horizontal rotating frame 64, and the vacuum suction cup 65 to descend, so that the bottom support 9 is buckled on the corresponding room temperature cooked egg tart; the vacuum suction cup 65 stops working and no longer adsorbs the bottom support 9, so that the bottom support 9 is supported by the conveying surface of the bottom support conveyor 5; then, the bottom support disassembly and assembly mechanism 6 is reset; The mesh belt conveyor 4 conveys the room temperature cooked egg tarts with the bottom tray at the third preset position to the second conveyor 71; the conveying speed of the second conveyor 71 is set to be the same as that of the mesh belt conveyor 4, and the conveying surface of the second conveyor 71 and the mesh belt conveyor 4 are on the same horizontal plane, so that the room temperature cooked egg tarts conveyed by the second conveyor 71 can be stably received; Then, the second conveyor 71 conveys the room temperature cooked egg tarts to the fifth preset position, and the second conveyor 71 cooperates with the third conveyor 72 so that the room temperature cooked egg tarts are inverted on the third conveyor 72. Specifically, when the fifth proximity switch 79 detects the room temperature cooked egg tart signal, the room temperature cooked egg tarts move to the fifth preset position, and the second conveyor 71 stops working; then, the fourth drive motor 76 drives the third flip shaft 74, the third flip frame, and the third conveyor 72 to rotate 180 degrees, so that the third conveyor 72 flips to the top of the second conveyor 71. At this time, the room temperature cooked egg tarts are restricted between the conveying surfaces of the second conveyor 71 and the third conveyor 72, and the room temperature cooked egg tarts conveyed on the second conveyor 71 are located between two adjacent baffles 78, and the room temperature cooked egg tarts between the two adjacent baffles 78 are arranged in a single row, which can prevent the room temperature cooked egg tarts from leaving the preset position during subsequent flipping; then, the third drive motor 76 drives the third flip shaft 74, the third flip frame, and the third conveyor 72 to rotate 180 degrees, so that the third conveyor 72 flips to the top of the second conveyor 71. The machine 75 and the fourth drive motor 76 work synchronously, the third drive motor 75 drives the second flip shaft 73, the second flip frame and the second conveyor 71 to rotate 180 degrees in the opposite direction, and the fourth drive motor 76 drives the third flip shaft 74, the third flip frame and the third conveyor 72 to rotate 180 degrees in the opposite direction, so that the second conveyor 71 and the third conveyor 72 rotate synchronously, and at the same time, under the action of the baffle 78, the room temperature cooked egg tarts can move smoothly and will not separate from the second conveyor 71 and the third conveyor 72; after the second conveyor 71 and the third conveyor 72 rotate 180 degrees in the opposite direction, the base 9 of the room temperature cooked egg tarts is in direct contact with the conveying surface of the third conveyor 72, and the room temperature cooked egg tarts are transferred to the third conveyor 72 to prevent the room temperature cooked egg tarts from being continuously buckled; then the third drive motor 75 drives the second flip shaft 73, the second flip frame and the second conveyor 71 to rotate 180 degrees, so that the second conveyor 71 is reset; Finally, the third conveyor 72 delivers the cooked egg tarts at room temperature.

[0022] S7: Place the room temperature cooked egg tarts into a freezing device for freezing, the freezing temperature is below -18°C. During the freezing process, the egg tarts will gradually harden and become frozen cooked egg tarts.

[0023] In this embodiment, the steps of preparing the egg tart liquid include: preparing the following raw materials by weight: 800 parts of milk, 60 parts of egg yolk liquid, 20 parts of white sugar, 160 parts of animal and vegetable cream, and 2 parts of vanilla extract; pouring the milk into a temperature-controlled boiler, adding white sugar, heating on a low heat until the white sugar melts, adding the egg yolk liquid after cooling, stirring evenly, sieving to remove impurities and bubbles, adding vanilla extract, stirring evenly, and preparing the egg tart liquid. Among them, the animal and vegetable cream is a mixture of animal cream and vegetable cream.

[0024] In another embodiment, the step of preparing the egg tart liquid includes: preparing the following raw materials by weight: 900 parts of milk, 70 parts of egg yolk liquid, 230 parts of white sugar, 165 parts of animal and vegetable cream, and 3 parts of vanilla extract; pouring the milk into a temperature-controlled boiler, adding white sugar, heating on low heat until the white sugar melts, adding the egg yolk liquid after cooling, stirring evenly, sieving to remove impurities and bubbles, adding vanilla extract, stirring evenly, and obtaining the egg tart liquid.

[0025] In another embodiment, the step of preparing the egg tart liquid includes: preparing the following raw materials by weight: 1000 parts of milk, 80 parts of egg yolk liquid, 260 parts of white sugar, 170 parts of animal cream, and 4 parts of vanilla extract; pouring the milk into a temperature-controlled boiler, adding white sugar, heating on low heat until the white sugar melts, adding the egg yolk liquid after cooling, stirring evenly, sieving to remove impurities and bubbles, adding vanilla extract, stirring evenly, and obtaining the egg tart liquid.

[0026] It should be noted that, for those skilled in the art, several modifications and improvements can be made without departing from the concept of the present invention, and these modifications and improvements all belong to the protection scope of the present invention. Therefore, the protection scope of the patent of the present invention shall be subject to the attached claims.

[0027] In the description of the present invention, it should be understood that the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "up", "down", "front", "back", "left", "right", "vertical", "horizontal", "top", "bottom", "inside", "outside", "clockwise", "counterclockwise", "axial", "radial", "circumferential" and the like indicate orientations or positional relationships based on the orientations or positional relationships shown in the accompanying drawings, and are only for the convenience of describing the present invention and simplifying the description, and do not indicate or imply that the referred device or element must have a specific orientation, be constructed and operated in a specific orientation, and therefore should not be understood as limiting the present invention.

[0028] In addition, the terms "first" and "second" are used for descriptive purposes only and should not be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features. Therefore, the features defined as "first" and "second" may explicitly or implicitly include at least one of the features. In the description of the present invention, the meaning of "plurality" is at least two, such as two, three, etc., unless otherwise clearly and specifically defined.

[0029] In the present invention, unless otherwise clearly specified and limited, the terms "installed", "connected", "connected", "fixed" and the like should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection or an indirect connection through an intermediate medium, it can be the internal connection of two elements or the interaction relationship between two elements, unless otherwise clearly defined. For ordinary technicians in this field, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

Claims

1. A device for preparing instant egg tarts, characterized in that: It comprises a fixed frame (1), a baking tray conveying mechanism (2), a high-temperature cooked egg tart turning mechanism (3), a mesh belt conveyor (4), a bottom support conveyor (5), a bottom support disassembly and assembly mechanism (6), and a normal-temperature cooked egg tart turning mechanism (7); The baking tray conveying mechanism (2) is used to convey the baking tray (8) carrying the high-temperature cooked egg tarts, and the baking tray (8) is provided with rectangularly distributed grooves (81) for accommodating the high-temperature cooked egg tarts; The high-temperature cooked egg tart turning mechanism (3) is located on one side of the baking tray conveying mechanism (2). The high-temperature cooked egg tart turning mechanism (3) comprises a first conveyor (31), a first turning shaft (32), a first turning frame (33), a first driving motor (34) and a clamping mechanism. The first turning shaft (32) is rotatably mounted on the fixed frame (1). The frame of the first driving motor (34) is fixedly mounted on the fixed frame (1). The output end of the first driving motor (34) is transmission-connected to the first turning shaft (32). The first turning frame (33) is fixedly mounted on the first turning shaft (32). The first turning frame (33) is fixedly connected to the frame of the first conveyor (31). The clamping mechanism comprises a support plate (35) fixed on both sides of the frame of the first conveyor (31), a first vertical linear power element (36) fixed on the support plate (35), a first horizontal linear power element (37) fixed at the output end of the first vertical linear power element (36), and a clamping plate (38) fixed at the output end of the first horizontal linear power element (37). The frame of the mesh belt conveyor (4) is fixedly connected to the fixed frame (1), and the mesh belt conveyor (4) receives the turned high-temperature cooked egg tarts conveyed by the first conveyor (31); The bottom support conveyor (5) is located on a side of the mesh belt conveyor (4) away from the baking tray conveying mechanism (2), and the bottom support conveyor (5) and the mesh belt conveyor (4) have the same conveying direction; The bottom support disassembly and assembly mechanism (6) is provided in two pieces, and the two bottom support disassembly and assembly mechanisms (6) are both located between the bottom support conveyor (5) and the mesh belt conveyor (4), one of the bottom support disassembly and assembly mechanisms (6) is close to the input end of the mesh belt conveyor (4), and the other bottom support disassembly and assembly mechanism (6) is close to the output end of the mesh belt conveyor (4); the bottom support disassembly and assembly mechanism (6) comprises a second vertical linear power element (61), a first lifting frame (62), a second drive motor (63), a horizontal rotating frame (64), and a vacuum suction cup (65); the second vertical linear power element (61) is fixedly connected to the fixed frame (1); the first lifting frame (62) is fixedly mounted on the output end of the second vertical linear power element (61); the second drive motor (63) is fixedly mounted on the first lifting frame (62); the horizontal rotating frame (64) is fixedly connected to the output end of the second drive motor (63); and the vacuum suction cup (65) is fixedly connected to the lower end surface of the horizontal rotating frame (64); The room temperature cooked egg tart turning mechanism (7) comprises a second conveyor (71), a third conveyor (72), a second turning shaft (73), a third turning shaft (74), a second turning frame, a third turning frame, a third driving motor (75), a fourth driving motor (76), a connecting plate (77), and a baffle (78); the second turning shaft (73) and the third turning shaft (74) are both rotatably mounted on a fixed frame (1); the second turning shaft (73) and the third turning shaft (74) are coaxially arranged; one end of the second turning frame is fixedly connected to the second turning shaft (73); the other end of the second turning frame is fixedly connected to the frame of the second conveyor (71); one end of the third turning frame is fixedly connected to the third turning shaft (74); the other end of the third turning frame is fixedly connected to the frame of the third conveyor (71); The frame of the third conveyor (72) is fixedly connected, the third drive motor (75) is fixedly mounted on the fixed frame (1), the output end of the third drive motor (75) is transmission-connected to the second flip shaft (73), the output end of the fourth drive motor (76) is transmission-connected to the third flip shaft (74), the connecting plate (77) is fixedly connected to the frame of the third conveyor (72), the connecting plate (77) is located at the feeding end of the third conveyor (72), a plurality of baffles (78) are fixed on the connecting plate (77), and the length direction of the baffles (78) is the same as the conveying direction of the third conveyor (72); the second conveyor (71) is located at the unloading end of the mesh belt conveyor (4), and the second conveyor (71) receives the room-temperature cooked egg tarts conveyed by the mesh belt conveyor (4) after being cooled.

2. The instant egg tart preparation device according to claim 1, characterized in that: The baking tray conveying mechanism (2) comprises a conveying frame (201), a driving rotating shaft (202), a driven rotating shaft (203), a driving pulley (204), a driven pulley (205), a conveying belt (206), a belt support plate (207), a fifth driving motor (208), a third vertical linear power element (209), and a push plate (210); the conveying frame (201) is fixedly connected to the fixed frame (1); the driving rotating shaft (202) and the driven rotating shaft (203) are both rotatably mounted on the conveying frame (201); two driving pulleys (204) are fixed on the driving rotating shaft (202); two driven pulleys (205) are fixed on the driven rotating shaft (203); the driving pulleys (204) and the driven pulleys (205) correspond to each other one by one; The driving pulley (204) and the corresponding driven pulley (205) are connected via a conveying belt (206); a belt support plate (207) and a fifth driving motor (208) are fixedly mounted on the conveying frame (201); the belt support plate (207) corresponds to the conveying belt (206) one by one; the upper end surface of the belt support plate (207) is in contact with the lower end surface of the upper portion of the conveying belt (206); the output end of the fifth driving motor (208) is drivingly connected to the driving shaft (202); the third vertical linear power element (209) is fixedly mounted on the conveying frame (201); the push plate (210) is fixedly mounted on the output end of the third vertical linear power element (209); and the push plate (210) is located between the two conveying belts (206).

3. The instant egg tart preparation device according to claim 1, characterized in that: A first proximity switch (211) is installed on the conveyor frame (201), a second proximity switch (41) and a third proximity switch (42) are installed on the frame of the mesh belt conveyor (4), a fourth proximity switch (51) is installed on the frame of the bottom support conveyor (5), and a fifth proximity switch (79) is installed on the frame of the second conveyor (71).

4. The instant egg tart preparation device according to claim 1, characterized in that: When the third conveyor (72) is turned over to be directly above the second conveyor (71), the room-temperature cooked egg tarts conveyed on the second conveyor (71) are located between two adjacent baffles (78), and the room-temperature cooked egg tarts between the two adjacent baffles (78) are arranged in a single row.

5. The instant egg tart preparation device according to claim 1, characterized in that: A limiting space (212) is formed on the upper portion of the conveying frame (201) for limiting the movement of the baking tray (8) in a direction perpendicular to the conveying direction of the conveying belt (206).

6. A process for making instant egg tarts, applicable to the instant egg tart preparation device according to any one of claims 1 to 5, characterized in that: include: S1: prepare a tart crust with a base (9); S2: prepare egg tart liquid; S3: placing the egg tart crust with the base (9) on the baking tray (8), and then pouring the egg tart liquid into the egg tart crust until it is 70% full, to make a raw egg tart; S4: placing the raw egg tarts into a baking device for baking to make high-temperature cooked egg tarts; S6: taking the high-temperature cooked egg tarts together with the baking tray (8) out of the baking device and transferring them to the baking tray conveying mechanism (2); the baking tray conveying mechanism (2) conveys the baking tray (8) to a first preset position; The high-temperature cooked egg tart flipping mechanism (3) transfers the baking tray (8) carrying the high-temperature cooked egg tarts at the first preset position on the baking tray conveying mechanism (2), so that the high-temperature cooked egg tarts are turned upside down on the first conveyor (31), and the first conveyor (31) conveys the turned-up high-temperature cooked egg tarts to the mesh belt conveyor (4); The mesh belt conveyor (4) conveys the inverted high-temperature cooked egg tarts to a second preset position; the bottom support disassembly and assembly mechanism (6) near the input end of the mesh belt conveyor (4) transfers the bottom support (9) on the high-temperature cooked egg tarts at the second preset position on the mesh belt conveyor (4) to the bottom support conveyor (5); the mesh belt conveyor (4) conveys the high-temperature cooked egg tarts with the bottom support (9) removed to a third preset position; the high-temperature cooked egg tarts have been cooled to room-temperature cooked egg tarts when they arrive at the third preset position; the bottom support conveyor (5) conveys the bottom support (9) to a fourth preset position; The bottom support disassembly and assembly mechanism (6) located near the output end of the mesh belt conveyor (4) transfers the bottom support (9) located at the fourth preset position on the bottom support conveyor (5) to the room temperature cooked egg tart located at the third preset position on the mesh belt conveyor (4); The mesh belt conveyor (4) conveys the room temperature cooked egg tarts equipped with the bottom tray (9) at the third preset position to the second conveyor (71); The second conveyor (71) conveys the room temperature cooked egg tarts to a fifth preset position, the second conveyor (71) cooperates with the third conveyor (72) so that the room temperature cooked egg tarts are inverted on the third conveyor (72), and the third conveyor (72) outputs the room temperature cooked egg tarts; S7: Place the room temperature cooked egg tarts into a freezing device for freezing, the freezing temperature is below -18°C. During the freezing process, the egg tarts will gradually harden and become frozen cooked egg tarts.

7. The instant egg tart preparation process and device according to claim 6, characterized in that: The steps of preparing the egg tart liquid include: preparing the following raw materials by weight: 800-1000 parts of milk, 60-80 parts of egg yolk liquid, 200-260 parts of white sugar, 160-170 parts of animal and vegetable cream, and 2-4 parts of vanilla essence; pouring the milk into a temperature-controllable boiler, adding the white sugar, heating over a low heat until the white sugar melts, adding the egg yolk liquid after cooling, stirring evenly, sieving to remove impurities and bubbles, adding the vanilla essence, stirring evenly, and preparing the egg tart liquid.

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