Bread baking process and equipment

Abstract

The invention relates to the technical field of bread baking, and discloses a bread baking process and equipment, which comprises an oven main body and a tray main body, the inner wall of the oven main body is fixedly connected with a plurality of groups of tray racks, the outer wall of each group of tray rack is slidably connected with the bottom of the tray main body, and the tray main body is fixedly connected with the oven main body. The inner wall of the tray body is in sliding connection with a bottom sticking prevention mechanism, and the inner wall of the tray body is in sliding connection with a pushing mechanism. In the baking process, bread expands due to heating, dough adheres to the bottom of a tray in the process, adhesion of the flat-bottom tray to the bottom cannot be solved, oil stains possibly flow onto the tray in the baking process, and when the oil stains make contact with the bread, the taste and the appearance can be possibly affected. Although the tray with the protrusions achieves oil stain prevention, the bread adhering to the bottom is difficult to clean due to the fact that the tray with the protrusions is provided, and a conventional scraper cannot be used for scraping the bread.

Description

Technical Field

[0001] The invention relates to the technical field of bread baking, in particular to a bread baking process and equipment. Background Art

[0002] Baking refers to the process of dehydrating, drying and hardening materials by dry heat below the ignition point of the materials. After baking, starch undergoes gelatinization, protein denaturation and a series of chemical changes, the bread is cooked and the taste of the food changes. The bread can also be colored to enhance the color and flavor. If you want to accurately control the temperature and humidity of the bread during baking, bread baking equipment is indispensable.

[0003] During the baking process, the bread will expand due to the heat. During this process, the dough will stick to the bottom of the tray. In the prior art, some trays are flat-bottomed and some are protruded. The flat-bottomed tray cannot solve the problem of sticking to the bottom, and oil stains may flow onto the tray during the baking process. When the oil stains come into contact with the bread, the taste and appearance may be affected. However, when cleaning the flat-bottomed tray, a scraper can be used to directly scrape off the bread stuck to the bottom, which is more convenient to clean. Although the tray with protrusions has some achievements in preventing oil stains, it is also difficult to clean the bread stuck to the bottom because of the protrusions, and it is impossible to use a conventional scraper to scrape it off. Summary of the invention

[0004] The object of the present invention is to provide a bread baking process and equipment to solve the problems raised in the above background technology.

[0005] In order to solve the above technical problems, the present invention is achieved through the following technical solutions: The present invention is a bread baking device, comprising an oven main body and a tray main body, wherein the inner wall of the oven main body is fixedly connected with a tray rack, and the tray rack has multiple groups, and the outer wall of each group of the tray racks is slidably connected with the bottom of the tray main body, the inner wall of the tray main body is slidably connected with an anti-sticking bottom mechanism, the inner wall of the tray main body is slidably connected with a pushing mechanism, the outer wall of the oven main body is fixedly connected with one side of the pushing mechanism, and the outer wall of the pushing mechanism is fixedly connected with a self-locking mechanism; The anti-sticking mechanism comprises a linkage block, the bottom of which is slidably connected to the inner wall of the tray body, one side of which is fixedly connected to a push block, and there are multiple groups of push blocks, the top of each group of push blocks is slidably connected to a lifting block, the top of the lifting block is fixedly connected to a top plate, and the top of the top plate is fixedly connected to an anti-sticking block; The pushing mechanism includes a card plate, an inner wall of the card plate is fixedly connected to a pushing plate, one side of the pushing plate is fixedly connected to a pressure pushing plate that is slidably connected, the outer wall of the pressure pushing plate is slidably connected to the inner wall of the tray body, the pressure pushing plate and the tray body are provided with a tray water tank, both sides of the card plate are overlapped with follower pushing plates, one side of the follower pushing plate is fixedly connected to a pushing connecting rod, the outer wall of the pushing connecting rod is slidably connected to a power shell, an oven water tank is provided inside the power shell, one end of the pushing connecting rod is fixedly connected to the power pushing plate, the outer wall of the power pushing plate is slidably connected to the inner wall of the power shell, and the outer wall of the power shell is fixedly connected to the outer wall of the oven body.

[0006] By adopting the above technical solution, during the baking process, the water inside the water tank of the oven will be heated and evaporated to form water vapor. At this time, the air pressure inside the power shell will increase due to the evaporation of water, and the increase in air pressure will drive the power push plate to move, and drive the pushing connecting rod and the follower push plate to move. At this time, the follower push plate contacts the card plate and drives the card plate to move. When the push plate moves, it will push the pressure push plate to move inward until the pressure push plate contacts the inner wall of the tray body and pushes the tray body to move; at this time, the tray body will contact the self-locking mechanism and cause it to generate thrust on the linkage block, and when the linkage block moves, it will drive the pushing block to move. Since the pushing block and the lifting block are of different shapes, the lifting block will not move when the pushing block just starts to move. When the pushing block moves more than one-third, the lifting block will slowly lift upwards. When the pushing block moves more than two-thirds, the lifting block will reach the top, and then the movement of the pushing block will not have any effect on the lifting block Influence, when the lifting block is lifted, it will drive the top plate to move upward, and when the top plate moves, it will drive the anti-sticking block to move upward, and when the anti-sticking block moves, it will lift up the bread, reducing the contact area between the bread and the tray body, preventing grease from sticking to the bread, and also reducing the area of ​​the bread sticking to the inner wall of the tray body, and the anti-sticking block will move downward when taking it out. At this time, the tray body and the anti-sticking block are tightly fitted, and the sticky bread on the outer wall of the anti-sticking block can be scraped off, which can facilitate the later cleaning of the tray body. During cleaning, the tray body will become flat due to the fall of the anti-sticking block, and a scraper can be used for cleaning at this time. When used continuously, cold water can be used to rinse directly. While cleaning the bread stuck on the inner wall of the tray body, the water in the tray water tank will also cool down, and it can be put into next use, and the top plate can prevent water from entering the interior of the tray body during flushing, to avoid damage to internal components caused by water entering.

[0007] The cam is connected to the outer wall of the housing, and one end of the cam is connected to the inner wall of the housing, and the other end of the cam is connected to the inner wall of the housing.

[0008] By adopting the above technical solution, the push rod is a component of the oven body. When the tray body moves, the push rod will enter the interior of the tray body. When the push rod contacts the bottom of the inner wall of the self-locking shell, it will be stuck by the self-locking block. At this time, the movement of the push rod will drive the self-locking mechanism to move as a whole. During the bread baking process, the push rod will continuously enter the interior of the tray body and generate pressure on the self-locking shell. At this time, the self-locking shell will also push the anti-sticking bottom mechanism to move; when baking is completed, the baker will drag the tray body out from the outside. At this time, the self-locking block will still jam the push rod, and when the force-bearing block contacts the inner wall of the tray body, it will be pressed down. At the same time, it will drive the follower plate to move downward and make the release push plate enter the inside of the clamping groove. When the release push plate contacts the self-locking block, the self-locking block will retract inward. When the self-locking block retracts, the push rod can be pulled out, and the tray body can be taken out at this time.

[0009] Furthermore, the inner wall of the tray body is provided with a plurality of sliding grooves, the bottom of each group of the pushing blocks is fixedly connected with a sliding block, and there are multiple groups of sliding blocks, and the outer wall of each group of the sliding blocks is slidably connected to the inner wall of the sliding groove.

[0010] By adopting the above technical solution, the push block can be limited by the movement of the sliding block in the sliding groove, ensuring that the push block will not deviate from the original track, thereby ensuring safety.

[0011] Furthermore, the bottom of the clamping plate is fixedly connected to a limiting angle, and there are two groups of limiting angles.

[0012] By adopting the above technical solution, the limit angle can be set so that the push plate can limit the card plate when it is pushed by force. When only thrust is generated inside the tray water tank, the card plate will be stable and immobile, so that the reaction force of the push plate can push the tray body to move. Since the limit angle is designed to be triangular, when the oven water tank generates thrust, it will push the card plate to move inward.

[0013] Furthermore, the outer wall of the tray body is provided with two groups of corrective chamfers, the outer wall of the push rod is provided with two groups of follow-up chamfers, and the outer wall of each group of corrective chamfers is slidably connected with the outer wall of the follow-up chamfers.

[0014] By adopting the above technical solution, before the push rod enters the pallet body, the follow-up chamfer will be subjected to the force from the corrective chamfer, and the position of the follow-up chamfer will be corrected, thereby changing the position of the push rod and correcting the error caused during placement, so that the push rod can enter the interior of the pallet body more accurately.

[0015] Furthermore, a slot is formed on the outer wall of the tray body, and an inner wall of the slot is slidably connected to an outer wall of the push plate.

[0016] By adopting the above technical solution, the card slot can insert the push plate into it when the card plate is fully raised. After the push plate is inserted into the card slot, the tray body and the card plate are combined into a whole, so that the overall strength is improved, which is more convenient to take and store.

[0017] Furthermore, the outer wall of the tray body is clamped with a tray water tank cover, and the outer wall of the tray water tank cover is provided with gripping grooves, and there are two groups of gripping grooves.

[0018] By adopting the above technical scheme, water can be added to the tray water tank through the setting of the tray water tank cover, and some water can also be appropriately added inside the tray water tank set inside the tray body. During the baking process, the water in the tray water tank will also evaporate into water vapor and increase the air pressure inside the tray water tank. At this time, the increased pressure inside the tray body will push the push plate to move outward, and the push plate will push the card plate. Since the card plate is stuck, the thrust of the push plate will become a reaction force on the tray body, causing the tray body to move in the opposite direction of the push plate, which can assist the movement of the tray body, and when the anti-sticking block needs to be lifted quickly, more water can be added to speed up the movement of the tray body, thereby speeding up the upward movement of the anti-sticking block; the design of the gripping groove makes it possible to pull out the tray water tank cover even when there are water and oil stains on your hands.

[0019] A bread baking process, the process comprising the following steps: S1. Prepare the ingredients: 250g high-gluten flour, 25g fine sugar, 160g milk, 33g whole egg liquid, 2.5g dry yeast, 12g butter, and 4g salt.

[0020] S2. Prepare a larger kneading surface, pour the high-gluten flour on the surface, add fine sugar, mix the high-gluten flour and fine sugar, then pour in the milk, whole egg liquid and dry yeast, and mix well. After mixing well, knead it into a ball shape, cover it with a wet cloth, and let it stand at room temperature (20-26℃) for 30 minutes.

[0021] S3. Spread the dough into a pancake, fold the pancake three to five times and press it tightly to make it round and turn it into dough again, then cover it with a wet cloth again and let it stand and relax at room temperature (20-26°C) for 30 minutes; spread the dough and spread butter on its surface, and knead it thoroughly to make the butter fully blend into the dough, then roll it into a ball, cover it with a wet cloth and let it stand and relax at room temperature (20-26°C) for 30 minutes; spread the pancake or roll it with a rolling pin, fold it twice, and after folding, knead the pancake into dough.

[0022] S4. Cover the dough with a wet cloth for 60 minutes to ferment. Press the dough with your hands to flatten it to expel the bubbles inside. Divide it into six portions evenly. Knead each portion into dough again. Cover it with a wet cloth and relax it at room temperature (20-26℃) for 25 minutes. Put the dough in the fermentation room, adjust the temperature to 38℃, and ferment it for eight minutes.

[0023] S5. Put the dough into the bread baking equipment, bake at 210℃ for upper fire and 200℃ for lower fire for 35-40 minutes.

[0024] S6. Take out the baked bread and leave it for 5-10 minutes before bagging.

[0025] The present invention has the following beneficial effects: 1. When the anti-sticking block of the present invention moves, it will lift up the bread, so that the contact area between the bread and the tray body is reduced, so as to prevent grease from sticking to the bread and reduce the area of ​​the bread sticking to the inner wall of the tray body. When taking out, the anti-sticking block will move downward. At this time, the tray body and the anti-sticking block are tightly fitted, and the bread sticking on the outer wall of the anti-sticking block can be scraped off, which can facilitate the cleaning of the tray body at a later time. During cleaning, the anti-sticking block falls, so the baking tray becomes flat and can be cleaned with a scraper. When used continuously, it can be directly rinsed with cold water. While cleaning the bread sticking to the inner wall of the tray body, the water in the tray water tank will also be cooled, so that it can be put into next use. During flushing, the top plate can prevent water from entering the interior of the tray body, so as to avoid damage to internal components caused by water entering.

[0026] 2. When the tray body moves, the push rod will enter the interior of the tray body, and when the push rod contacts the bottom of the inner wall of the self-locking shell, it will be stuck by the self-locking block. At this time, the movement of the push rod will drive the self-locking mechanism to move as a whole. During the bread baking process, the push rod will continuously enter the interior of the tray body and generate pressure on the self-locking shell. At this time, the self-locking shell will also push the anti-sticking bottom mechanism to move. When baking is completed, the baker will drag the tray body out from the outside. At this time, the self-locking block will still jam the push rod, and when the force-bearing block contacts the inner wall of the tray body, it will be pressed down. At the same time, it will drive the follower plate to move downward and make the release push plate enter the inside of the clamping groove. When the release push plate contacts the self-locking block, the self-locking block will retract inward. When the self-locking block retracts, the push rod can be pulled out, and the tray body can be taken out.

[0027] 3. The present invention can add water to the tray water tank through the arrangement of the tray water tank cover. Some water can also be appropriately added to the tray water tank arranged inside the tray body, which can assist in the movement of the tray body. When the anti-sticking block needs to be lifted quickly, more water can be added to speed up the movement of the tray body, thereby speeding up the upward movement of the anti-sticking block. The design of the gripping groove allows the tray water tank cover to be pulled out even when there are water and oil stains on the hands.

[0028] Of course, any product implementing the present invention does not necessarily need to achieve all of the advantages described above at the same time. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the accompanying drawings required for describing the embodiments will be briefly introduced below. Obviously, the accompanying drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other accompanying drawings can be obtained based on these accompanying drawings without paying creative work.

[0030] Figure 1 This is a schematic diagram of the front three-dimensional structure of the present invention; Figure 2 It is a schematic diagram of the back three-dimensional structure of the present invention; Figure 3 It is a side cross-sectional schematic diagram of the present invention; Figure 4 This is a schematic diagram of the main structure of the oven of the present invention; Figure 5 It is a cross-sectional schematic diagram of the pushing mechanism of the present invention; Figure 6 It is a structural schematic diagram of the anti-sticking mechanism and the self-locking mechanism of the present invention; Figure 7 This is a schematic structural diagram of the anti-sticking mechanism of the present invention; Figure 8 It is a top cross-sectional schematic diagram of the present invention; Fig. 9For the present invention Figure 8 Schematic diagram of the structure at A in the middle; Fig.10 It is a schematic diagram of an exploded view of the self-locking mechanism of the present invention.

[0031] In the accompanying drawings, the components represented by the reference numerals are listed as follows: In the figure: 1. tray body; 11. tray water tank cover; 2. anti-sticking bottom mechanism; 21. linkage block; 22. pushing block; 23. lifting block; 24. anti-sticking block; 3. pushing mechanism; 31. clamping plate; 32. pushing plate; 33. pressure push plate; 34. follow-up push plate; 35. power push plate; 36. power housing; 4. self-locking mechanism; 41. push rod; 42. self-locking housing; 43. force block; 44. follow-up plate; 45. compression spring; 46. self-locking block. DETAILED DESCRIPTION

[0032] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0033] See also Figure 1-Figure 10 As shown, the present invention is a bread baking device, and the specific working process is as follows: The present invention is a bread baking device, comprising an oven body and a tray body 1, characterized in that: The inner wall of the oven body is fixedly connected with a tray rack, and there are multiple groups of tray racks. The outer wall of each group of tray racks is slidably connected to the bottom of the tray body 1, the inner wall of the tray body 1 is slidably connected with an anti-sticking bottom mechanism 2, the inner wall of the tray body 1 is slidably connected with a pushing mechanism 3, the outer wall of the oven body is fixedly connected to one side of the pushing mechanism 3, and the outer wall of the pushing mechanism 3 is fixedly connected with a self-locking mechanism 4.

[0034] The anti-sticking mechanism 2 includes a linkage block 21, the bottom of which is slidably connected to the inner wall of the tray body 1, one side of the linkage block 21 is fixedly connected to a pushing block 22, and there are multiple groups of pushing blocks 22, the top of each group of pushing blocks 22 is slidably connected to a lifting block 23, the top of the lifting block 23 is fixedly connected to a top plate, and the top of the top plate is fixedly connected to an anti-sticking block 24.

[0035] The pushing mechanism 3 includes a card plate 31, the inner wall of the card plate 31 is fixedly connected with a pushing plate 32, one side of the pushing plate 32 is fixedly connected with a pressure push plate 33 that is slidably connected, the outer wall of the pressure push plate 33 is slidably connected to the inner wall of the tray body 1, the pressure push plate 33 and the tray body 1 are provided with a tray water tank, the two sides of the card plate 31 are overlapped with follower push plates 34, one side of the follower push plate 34 is fixedly connected with a pushing connecting rod, the outer wall of the pushing connecting rod is slidably connected with a power shell 36, an oven water tank is provided inside the power shell 36, one end of the pushing connecting rod is fixedly connected with a power push plate 35, the outer wall of the power push plate 35 is slidably connected to the inner wall of the power shell 36, and the outer wall of the power shell 36 is fixedly connected to the outer wall of the oven body.

[0036] In this embodiment, when the anti-sticking block 24 moves, it will lift up the bread, so that the contact area between the bread and the tray body 1 is reduced, which can prevent grease from sticking to the bread and also reduce the area of ​​the bread sticking to the inner wall of the tray body 1. When taking it out, the anti-sticking block 24 will move downward. At this time, the tray body 1 and the anti-sticking block 24 are tightly fitted, and the bread stuck on the outer wall of the anti-sticking block 24 can be scraped off, which can facilitate the later cleaning of the tray body 1. During cleaning, the tray body 1 will become flat due to the fall of the anti-sticking block 24. At this time, a scraper can be used for cleaning. When used continuously, cold water can be used for direct flushing. While cleaning the bread stuck on the inner wall of the tray body 1, the water in the tray water tank will also be cooled, so it can be put into use next time. During flushing, the top plate can prevent water from entering the interior of the tray body 1 to prevent water from entering and causing damage to internal components.

[0037] Specifically, the self-locking mechanism 4 includes a push rod 41, the outer wall of the push rod 41 is slidably connected to the inner wall of the tray body 1, one end of the push rod 41 is fixedly connected to the inner wall of the oven body, the outer wall of the push rod 41 is slidably connected to a self-locking shell 42, one side of the self-locking shell 42 is fixedly connected to the outer wall of the linkage block 21, the inner wall of the self-locking shell 42 is slidably connected to a force block 43, the outer wall of the force block 43 is fixedly connected to a follower plate 44, and the bottom of the follower plate 44 is fixedly connected to a release push plate A compression spring 45 is fixedly connected to the bottom of the force-bearing block 43, one end of the compression spring 45 is fixedly connected to the inner wall of the self-locking shell 42, the inner wall of the self-locking shell 42 is fixedly connected to a clamping groove, the inner wall of the clamping groove is slidably connected to a self-locking block 46, the outer wall of the self-locking block 46 is clamped with the outer wall of the push rod 41, one end of the self-locking block 46 is fixedly connected to a return spring, one end of the return spring is fixedly connected to the inner wall of the clamping groove, and one side of the self-locking shell 42 is fixedly connected to a linkage block 21.

[0038] When the push rod 41 contacts the bottom of the inner wall of the self-locking shell 42, it will be stuck by the self-locking block 46. At this time, the movement of the push rod 41 will drive the self-locking mechanism 4 to move as a whole. During the bread baking process, the push rod 41 will continuously enter the interior of the tray body 1 and will generate pressure on the self-locking shell 42. At this time, the self-locking shell 42 will also push the anti-sticking bottom mechanism 2 to move. When baking is completed, the baker will drag the tray body 1 out from the outside. At this time, the self-locking block 46 will still jam the push rod 41. When the force block 43 contacts the inner wall of the tray body 1, it will be pressed down. At the same time, the follower plate 44 will be driven to move downward and the release push plate will be allowed to enter the inside of the clamping groove. When the release push plate contacts the self-locking block 46, the self-locking block 46 will retract inward. After the self-locking block 46 retracts, the push rod 41 can be pulled out, and the tray body 1 can be taken out.

[0039] Specifically, the inner wall of the tray body 1 is provided with a plurality of sliding grooves, and the bottom of each group of the pushing blocks 22 is fixedly connected with a sliding block, and there are multiple groups of sliding blocks, and the outer wall of each group of sliding blocks is slidably connected to the inner wall of the sliding groove.

[0040] In this embodiment, the push block 22 can be limited by the movement of the sliding block in the sliding groove, ensuring that the push block 22 will not deviate from the original track, thereby ensuring safety.

[0041] Specifically, the bottom of the clamping plate 31 is fixedly connected to the limiting angle, and there are two groups of limiting angles.

[0042] In this embodiment, by setting the limiting angle, the push plate 32 can limit the card plate 31 when it is pushed by force. When only the thrust is generated inside the tray water tank, the card plate 31 will be stable and motionless, so that the reaction force of the push plate 32 can push the tray body 1 to move. Since the limiting angle is designed to be triangular, when the oven water tank generates thrust, it will push the card plate 31 to move inward.

[0043] Specifically, the outer wall of the tray body 1 is provided with two groups of corrective chamfers, the outer wall of the push rod 41 is provided with two groups of follow-up chamfers, and the outer wall of each group of corrective chamfers is slidably connected with the outer wall of the follow-up chamfers.

[0044] In this embodiment, before the push rod 41 enters the tray body 1, the follow-up chamfer will be subjected to the force from the correction chamfer, and the position of the follow-up chamfer will be corrected, thereby changing the position of the push rod 41 and correcting the error caused during placement, so that the push rod 41 can enter the interior of the tray body 1 more accurately.

[0045] Specifically, a slot is formed on the outer wall of the tray body 1 , and the inner wall of the slot is slidably connected to the outer wall of the push plate 32 .

[0046] In this embodiment, the card slot can be used to insert the push plate 32 when the card plate 31 is fully raised. After the push plate 32 is inserted into the card slot, the tray body 1 and the card plate 31 are combined into a whole, thereby improving the overall strength, making it more convenient to take and store.

[0047] Specifically, the outer wall of the tray body 1 is clamped with the tray water tank cover 11, and the outer wall of the tray water tank cover 11 is provided with gripping grooves, and there are two groups of gripping grooves.

[0048] In this embodiment, water can be added to the tray water tank through the setting of the tray water tank cover 11, and some water can also be appropriately added inside the tray water tank set inside the tray body 1, which can assist the movement of the tray body 1, and when the anti-sticking block 24 needs to be lifted quickly, more water can be added to speed up the movement of the tray body 1, thereby increasing the upward movement of the anti-sticking block 24; the design of the gripping groove makes it possible to pull out the tray water tank cover 11 even when there are water and oil stains on the hands.

[0049] When in use, first, during the baking process, the water inside the oven water tank will be heated and evaporated to form water vapor. At this time, the air pressure inside the power shell 36 will increase due to the evaporation of water. The increase in air pressure will drive the power push plate 35 to move, and drive the push connecting rod and the follower push plate 34 to move. At this time, the follower push plate 34 contacts the card plate 31 and drives the card plate 31 to move. When the push plate 32 moves, it will push the pressure push plate 33 to move inward until the pressure push plate 33 contacts the inner wall of the tray body 1 and pushes the tray body 1 to move; the push rod 41 is a component of the oven body. When the tray body 1 moves, the push rod 41 will enter the interior of the tray body 1. When the push rod 41 contacts the bottom of the inner wall of the self-locking shell 42, it will be stuck by the self-locking block 46. At this time, the movement of the push rod 41 will drive the self-locking mechanism 4 to move as a whole. During the bread baking process, the push rod 41 will continuously enter the interior of the tray body 1 and generate pressure on the self-locking shell 42. At this time, the self-locking shell 42 will also push the anti-sticking bottom mechanism 2 to move.

[0050] Secondly, at this time, the self-locking mechanism 4 contacts the thrust generated by the linkage block 21. When the linkage block 21 moves, it will drive the pushing block 22 to move. Since the pushing block 22 and the lifting block 23 are of different shapes, the lifting block 23 will not move when the pushing block 22 just starts to move. When the pushing block 22 moves one-third, the lifting block 23 will slowly lift up. When the pushing block 22 moves two-thirds, the lifting block 23 will reach the top. After that, the movement of the pushing block 22 will not affect the lifting block 23. When the lifting block 23 is lifted, it will drive the top plate to move upward. When the top plate moves, it will drive the anti-sticking block 24 to move upward. When the anti-sticking block 24 moves, it will lift up the bread, thereby reducing the contact area between the bread and the tray body 1, preventing grease from sticking to the bread. It can also reduce the area of ​​bread sticking to the inner wall of the tray body 1; some water can also be added to the tray water tank arranged inside the tray body 1. During the baking process, the water in the tray water tank will also evaporate into water vapor and increase the air pressure inside the tray water tank. At this time, the increased pressure inside the tray body 1 will push the push plate 32 to move outward, and the push plate 32 will push the card plate 31. Since the card plate 31 is stuck, the thrust of the push plate 32 will become a reaction force on the tray body 1, which will cause the tray body 1 to move in the opposite direction of the push plate 32, which can assist the movement of the tray body 1, and when the anti-sticking block 24 needs to be lifted quickly, more water can be added to speed up the movement of the tray body 1, thereby speeding up the upward movement of the anti-sticking block 24.

[0051] Finally, when baking is completed, the baker drags the tray body 1 out from the outside. At this time, the self-locking block 46 will still jam the push rod 41, and when the force-bearing block 43 contacts the inner wall of the tray body 1, it will be pressed down. At the same time, it will drive the follower plate 44 to move downward, and the release push plate will enter the inside of the clamping groove. When the release push plate contacts the self-locking block 46, the self-locking block 46 will retract inward. After the self-locking block 46 retracts, the push rod 41 can be pulled out, and the tray body 1 can be taken out at this time; and when taking it out, the anti-sticking block 24 will move downward. At this time, the tray body 1 and the anti-sticking block 24 are tightly fitted, and the bread stuck on the outer wall of the anti-sticking block 24 can be scraped off, which can facilitate the cleaning of the tray body 1 later. During cleaning, the tray body 1 will become flat due to the fall of the anti-sticking block 24, and a scraper can be used for cleaning at this time.

[0052] A bread baking process, the process comprising the following steps: S1. Prepare the ingredients: 250g high-gluten flour, 25g fine sugar, 160g milk, 33g whole egg liquid, 2.5g dry yeast, 12g butter, and 4g salt.

[0053] S2. Prepare a larger kneading surface, pour the high-gluten flour on the surface, add fine sugar, mix the high-gluten flour and fine sugar, then pour in the milk, whole egg liquid and dry yeast, and mix well. After mixing well, knead it into a ball shape, cover it with a wet cloth, and let it stand at room temperature (20-26℃) for 30 minutes.

[0054] S3. Spread the dough into a pancake, fold the pancake three to five times and press it tightly to make it round and turn it into dough again, then cover it with a wet cloth again and let it stand and relax at room temperature (20-26°C) for 30 minutes; spread the dough and spread butter on its surface, and knead it thoroughly to make the butter fully blend into the dough, then roll it into a ball, cover it with a wet cloth and let it stand and relax at room temperature (20-26°C) for 30 minutes; spread the pancake or roll it with a rolling pin, fold it twice, and after folding, knead the pancake into dough.

[0055] S4. Cover the dough with a wet cloth for 60 minutes to ferment. Press the dough with your hands to flatten it to expel the bubbles inside. Divide it into six portions evenly. Knead each portion into dough again. Cover it with a wet cloth and relax it at room temperature (20-26℃) for 25 minutes. Put the dough in the fermentation room, adjust the temperature to 38℃, and ferment it for eight minutes.

[0056] S5. Put the dough into the bread baking equipment, bake at 210℃ for upper fire and 200℃ for lower fire for 35-40 minutes.

[0057] S6. Take out the baked bread and leave it for 5-10 minutes before bagging.

[0058] The preferred embodiments of the present invention disclosed above are only used to help illustrate the present invention. The preferred embodiments do not describe all the details in detail, nor do they limit the invention to the specific implementation methods described. Obviously, many modifications and changes can be made according to the content of this specification. This specification selects and specifically describes these embodiments in order to better explain the principles and practical applications of the present invention, so that those skilled in the art can understand and use the present invention well. The present invention is limited only by the claims and their full scope and equivalents.

Claims

1. A bread baking device, comprising an oven body and a tray body (1), characterized in that: The inner wall of the oven body is fixedly connected to a tray rack, and there are multiple groups of tray racks. The outer wall of each group of tray racks is slidably connected to the bottom of the tray body (1). The inner wall of the tray body (1) is slidably connected to an anti-sticking mechanism (2). The inner wall of the tray body (1) is slidably connected to a pushing mechanism (3). The outer wall of the oven body is fixedly connected to one side of the pushing mechanism (3). The outer wall of the pushing mechanism (3) is fixedly connected to a self-locking mechanism (4). The anti-sticking mechanism (2) comprises a linkage block (21), the bottom of which is slidably connected to the inner wall of the tray body (1), one side of which is fixedly connected to a push block (22), and there are multiple groups of push blocks (22), the top of each group of push blocks (22) is slidably connected to a lifting block (23), the top of the lifting block (23) is fixedly connected to a top plate, and the top of the top plate is fixedly connected to an anti-sticking block (24); The pushing mechanism (3) comprises a card plate (31), the inner wall of the card plate (31) is fixedly connected to a pushing plate (32), one side of the pushing plate (32) is fixedly connected to a pressure push plate (33) which is slidably connected, the outer wall of the pressure push plate (33) is slidably connected to the inner wall of the tray body (1), the pressure push plate (33) and the tray body (1) are provided with a tray water tank, both sides of the card plate (31) are overlapped with follower push plates (34), one side of the follower push plate (34) is fixedly connected to a pushing connecting rod, the outer wall of the pushing connecting rod is slidably connected to a power shell (36), an oven water tank is provided inside the power shell (36), one end of the pushing connecting rod is fixedly connected to a power push plate (35), the outer wall of the power push plate (35) is slidably connected to the inner wall of the power shell (36), and one side of the power shell (36) is fixedly connected to the outer wall of the oven body.

2. The bread baking equipment according to claim 1, characterized in that: The self-locking mechanism (4) comprises a push rod (41), one end of which is fixedly connected to the inner wall of the oven body, the outer wall of which is slidably connected to the inner wall of the tray body (1), the outer wall of which is slidably connected to a self-locking shell (42), one side of which is fixedly connected to the outer wall of the linkage block (21), the inner wall of which is slidably connected to a force-bearing block (43), the outer wall of which is fixedly connected to a follower plate (44), the bottom of which is fixedly connected to a release push rod (41). The bottom of the force-bearing block (43) is fixedly connected with a compression spring (45), one end of the compression spring (45) is fixedly connected with the inner wall of the self-locking shell (42), the inner wall of the self-locking shell (42) is fixedly connected with a clamping groove, the inner wall of the clamping groove is slidably connected with a self-locking block (46), the outer wall of the self-locking block (46) is clamped with the outer wall of the push rod (41), one end of the self-locking block (46) is fixedly connected with a return spring, one end of the return spring is fixedly connected with the inner wall of the clamping groove, and one side of the self-locking shell (42) is fixedly connected with a linkage block (21).

3. The bread baking equipment according to claim 1, characterized in that: The inner wall of the tray body (1) is provided with a plurality of sliding grooves, and the bottom of each group of the pushing blocks (22) is fixedly connected with a sliding block, and there are a plurality of sliding blocks, and the outer wall of each group of the sliding blocks is slidably connected to the inner wall of the sliding groove.

4. The bread baking equipment according to claim 1, characterized in that: The bottom of the clamping plate (31) is fixedly connected to the limiting angle, and there are two groups of limiting angles.

5. The bread baking equipment according to claim 2, characterized in that: The outer wall of the tray body (1) is provided with two groups of corrective chamfers, and the outer wall of the push rod (41) is provided with two groups of follow-up chamfers, and the outer wall of each group of corrective chamfers is slidably connected to the outer wall of the follow-up chamfers.

6. The bread baking equipment according to claim 1, characterized in that: The outer wall of the tray body (1) is provided with a slot, and the inner wall of the slot is slidably connected to the outer wall of the push plate (32).

7. The bread baking equipment according to claim 1, characterized in that: The outer wall of the tray body (1) is clamped with a tray water tank cover (11), and the outer wall of the tray water tank cover (11) is provided with gripping grooves, and there are two groups of gripping grooves.

8. A bread baking process, which is applicable to a bread baking device according to any one of claims 1 to 7, characterized in that: The process includes the following steps: S1. Prepare the ingredients: 250g high-gluten flour, 25g fine sugar, 160g milk, 33g egg liquid, 2.5g dry yeast, 12g butter, 4g salt; S2. Prepare a larger kneading surface, pour high-gluten flour on the surface, add fine sugar, mix the high-gluten flour and fine sugar, pour in milk, whole egg liquid and dry yeast, mix well, knead into a ball shape, cover with a wet cloth and let stand at room temperature (20-26℃) for 30 minutes; S3. Spread the dough into a pancake, fold the pancake three to five times and press it tightly to make it round and turn it into dough again, then cover it with a wet cloth again and let it rest at room temperature (20-26°C) for 30 minutes; spread the dough and apply butter on its surface, knead it thoroughly to make the butter fully blend into the dough, then roll it into a round shape, cover it with a wet cloth and let it rest at room temperature (20-26°C) for 30 minutes; spread the pancake or roll it with a rolling pin, fold it twice, and knead the pancake into dough after folding; S4. Cover the dough with a wet cloth for 60 minutes to ferment, press the dough with your hands to expel the bubbles inside, and evenly divide it into six portions, knead each portion into dough again, and then cover it with a wet cloth to relax at room temperature (20-26°C) for 25 minutes, put the dough into a fermentation room, adjust the temperature to 38°C, and ferment for eight minutes; S5. Place the dough into a bread baking device, bake at 210°C on top and 200°C on the bottom for 35-40 minutes; S6. Take out the baked bread and leave it for 5-10 minutes before bagging.

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