52 results about "Puff pastry" patented technology

The invention relates to the field of flower cakes, in particular to a process for preparing multi-layer oil crust pastry and a flower cake. The preparation method comprises the following steps: preparing oily crust and crisp crust; a layer of pastry crust, a layer of oil crust and a layer of pastry crust are arranged from bottom to top and pressed into three layers of bonded bonding layer crust, then the bonding layer crust is folded into at least three layers and cut off to obtain different layer blocks, at least two layer blocks are overlapped and pressed to obtain pretreated cake crust, then the pretreated cake crust is rolled into a cylinder, cut into blocks and pressed to be formed, and the multi-layer oil crust pastry is obtained. The finished product obtained by baking the multi-layer oil crust pastry is moderate in softness and waxiness, strong in crisp feeling and good in taste effect, the multi-layer oil crust pastry can be 36 layers or more, and the baked finished product is high in taste level. In addition, water is added into the fresh flowers for pulping and sterilization, glucose and zymophyte are added, fermentation and sterilization are performed to obtain sauce, then the sauce, honey, a sweetening agent and the like are jointly used for preparing stuffing, the stuffing is wrapped in the multi-layer oil crust pastry to prepare the fresh flower cake, and the fresh flower cake is endowed with the effects of being more beneficial to health, better in nutritional effect and the like.

The invention discloses a pizza curled edge with a composite layer structure and a preparation method thereof, the curled edge comprises a crisp skin layer, a wrapper layer and a sandwich layer, the sandwich layer is completely wrapped by the wrapper layer, and the crisp skin layer covers the upper surface of the wrapper layer. The problem that pizza curled edges are dry and hard due to moisture migration is solved through the three-layer gradient structure of the crisp skin layer, the wrapper layer and the sandwich layer, the outermost crisp skin layer serves as a moisture barrier and reduces the evaporation rate of internal moisture, meanwhile, the innermost sandwich layer locks water through the emulsification effect, and the problem that traditional curled edge centers are dry and hard is solved through double moisture control; by optimizing the baking temperature and time, the manufacturing process is efficient, meanwhile, the curled edge is in the state of being crisp outside and tender inside, and the problems that the curled edge is dry and hard and the baking efficiency is poor are solved.

1. Name of the product in this design: Plush Toy (Puff Pastry Bag). 2. Purpose of this design: This design is for plush toys for people to play with. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: a 3D model. 5. The top view is shown in the perspective view and is omitted; the bottom surface of this product is a part that is not easily seen or cannot be seen during use, so the bottom view is omitted.

The production line comprises a feeding conveying line, a material moving mechanism, a wrapper pressing assembly, a stuffing feeding assembly and a stuffing wrapping assembly which are sequentially arranged in the processing direction of the production line, wrapper workpieces with stuffing are formed through processing, and the wrapper workpieces are conveyed into the stuffing wrapping assembly; the encrusting assembly comprises a lifting bearing unit which lifts in the vertical direction and a horizontal encrusting unit which opens and closes in the horizontal direction, and the lifting motion path of the lifting bearing unit intersects with the horizontal motion path of the horizontal encrusting unit; the wrapper product moves along with the lifting bearing unit, and the wrapper product is converged with the horizontal encrusting unit based on the lifting bearing unit to finish encrusting operation. The wrapper blanks are output by arranging the conveying line, sequentially pass through the wrapper pressing assembly and the feeding assembly, and are subjected to imitation handmade encrusting operation through the encrusting assembly with the lifting bearing unit and the horizontal encrusting unit, so that the encrusting efficiency of finished products is improved, the encrusting quality is improved, and efficient and high-quality full-automatic encrusting production is realized.

A method for producing a transesterified oil / fat composition (excluding hard butter and oil / fat for puff pastry margarine), said method comprising a step for subjecting a starting material oil / fat that contains a triglyceride, which is composed of a C13-C15 fatty acid, and an oil / fat other than said triglyceride to transesterification to obtain a transesterified oil / fat composition, wherein the C13-C15 fatty acid constitutes at least 3 mass% but less than 100 mass% of the total fatty acids in the transesterified oil / fat composition.

The invention discloses a making method of a crispy sausages with juice. The crispy sausages with juice are prepared from the following components in parts by weight: 39.8 parts of high-gluten flour, 4 parts of table salt, 4 parts of low-gluten flour, 4.1 parts of granulated sugar, 16.3 parts of water, 11.6 parts of ice slices, 2.5 parts of blocky butter, 17.8 parts of flaky butter, 74.1 parts of sausages and 11.6 parts of protein liquid. The production method comprises the following steps: picking materials, burdening, performing primary dough beating, loosening, performing primary cutting, performing primary cooling, performing secondary dough beating, performing secondary cutting, performing secondary cooling, performing third-time cooling, forming pastry, manually feeding materials, softening, placing sausages for forming, placing baking trays, baking, performing fourth-time cooling, placing supporting boxes, packaging and inspecting, quickly freezing, boxing and sealing boxes, re-inspecting, and warehousing and storing. According to the processes, raw or cooked crispy sausages are rapidly produced with quality and quantity guaranteed through industrial equipment such as a vertical dough mixer, a dough press, a crispy skin forming line, an automatic plate placing machine, a tunnel baking oven and food detection machines, and the making method of the crispy sausages is high in production efficiency, nutritional and healthy and can be used for making the crispy sausages with the fried sausages with the fried sausages with the fried sausages with the fried sausages with the fried sausages with the fried sausages with the fried sausages with the fried sausages with the fried sausages.

The invention discloses a making method of a crispy pastry with edible chrysanthemum as a raw material. The making method comprises the following steps of 1, making outer skin, wherein outer skin dough is made through dough kneading; 2, stuffing preparation: 2.1, chrysanthemum pretreatment: fresh chrysanthemum petals are cleaned and disinfected, and microwave treatment is carried out; 2.2, combined debitterizing: soaking chrysanthemum in an alkaline solution for a preset time, cleaning, and inoculating lactic acid bacteria for fermentation; 2.3, flavor blending: mixing the debittered chrysanthemum with fructo-oligosaccharide and honey, and then stirring; and 2.4, texture optimization: adding konjac glucomannan and Chinese yam powder, and carrying out homogenization treatment to form the chrysanthemum stuffing with a gel structure. And 3, preparing a pastry protoembryo: wrapping the chrysanthemum stuffing with the outer dough to obtain the pastry protoembryo. And 4, cooking the pastries: baking or frying the pastry protoembryos to obtain the crisp pastries. The making method of the crispy pastry can effectively remove the bitter taste of the chrysanthemum and is low in sugar and fat, the nutrition cost of the chrysanthemum is well reserved, the flavor is sufficient, and the stability of the finished product is good.

To provide a leaf-shaped pastry sheet dough composition with rolled-in margarine for baking and a method of preparing a chocolate pastry.SOLUTION: There is provided a method of preparing a chocolate pastry including: rolling-in margarine with 0% butterfat to prepare pastry dough for baking; molding the dough into a predetermined leaf shape; topping the dough with a pre-mix of a maltose powder and powdered sugar at a ratio of 7:3 to impart exterior gloss to the baked pastry; baking the resulting dough; and coating the bottom of the baked pastry confectionery with tempered chocolate. This method is first attempted in the chocolate pastry confectionery with a long shelf life of one month or more.SELECTED DRAWING: Figure 1

The present application relates to the field of fresh flower cakes, in particular to a preparation process of multi-layer oil skin and shortbread and a fresh flower cake. The present application first prepares oil skin and shortbread; from bottom to top, one layer of shortbread, one layer of oil skin and one layer of shortbread are arranged, and then pressed into three layers of adhesive layer skin, and then folded into at least three layers, cut to obtain different layer blocks, and then at least two layer blocks are overlapped and pressed to obtain a pretreated cake skin, then rolled into a cylindrical shape, cut into blocks, and pressed into shape to obtain multi-layer oil skin and shortbread. The finished product obtained by baking the multi-layer oil skin and shortbread is soft and glutinous, has a strong crisp feeling, and has a good entry effect. The multi-layer oil skin and shortbread can be 36 layers or more, and the baked finished product has high taste levels. The present application also adds water to fresh flowers, beats the fresh flowers into pulp, sterilizes the fresh flowers, adds glucose and fermentation bacteria, ferments the fresh flowers, sterilizes the fresh flowers, obtains sauce, and then prepares filling together with honey, sweeteners and the like, wraps the filling in the multi-layer oil skin and shortbread to prepare a fresh flower cake, and gives the fresh flower cake the effects of being more beneficial to health and having better nutritional effects.

The present invention relates to: a dough composition for manufacturing pastry salt bread, the dough composition containing salt and an edible oil; pastry salt bread using same; and a method for manufacturing same.

1. Name of the designed product: Automatic puffing machine (FR-T600 economic type). 2. Use of the designed product: Machine for making various breads, western cakes and various puffing skins. 3. Design points of the designed product: In shape. 4. Picture or photo best indicating the design points: Perspective view.

The invention discloses a pretreatment method for highland barley food processing. The pretreatment method comprises the following steps: S1, mixing highland barley flour, low-gluten flour and high-gluten flour, and sieving; s2, red beans are soaked and steamed to prepare stuffing, milk residues are softened and sieved and then mixed with the red bean stuffing, and highland barley, red bean and milk residue stuffing is prepared; s3, heating the malt syrup to improve the fluidity of the malt syrup, and controlling the water temperature; s4, softening butter at room temperature, and frying the stuffing with salad oil; s5, white sugar is added in the frying process of the stuffing; s6, the processed raw materials are made into pastry dough, and the pastry dough is divided; s7, dividing the highland barley, red bean and milk residue stuffing prepared in the step S2; s8, wrapping the divided pastry and the stuffing through a first web folding method; and S9, carrying out molding and surface decoration on the stuffed green body. The highland barley flour and the high-low gluten flour are precisely proportioned and sieved, so that the balance between the crispy mouth-melting property and the moderate toughness of the wrapper is ensured.

The present application relates to the technical field of food processing, in particular to a preparation method of a flaky tea snack integrating Yunnan regional characteristics, especially to a preparation method of Yunnan Dianhong cherry flaky tea snack.The present application relates to a preparation method of Yunnan Dianhong cherry flaky tea snack, which comprises the following steps: a) oil skin preparation: mixing and kneading medium-strength flour, icing sugar, lard and warm water, and relaxing; b) oil cake preparation: mixing and kneading low-strength flour, lard and cherry flower mixture, and relaxing; c) filling preparation: uniformly mixing low-sugar rose bean paste, Dianhong tea powder and inulin, and reserving in portions; d) oil cake wrapping and opening: wrapping the oil cake with the oil skin, and repeatedly rolling and relaxing; e) shaping; and f) baking.The present application aims to overcome the shortcomings of the prior art, and provides a preparation method of Yunnan Dianhong cherry flaky tea snack, which has an attractive appearance, a crisp and soft taste, a unique flavor and is healthy.

The utility model discloses a pastry film covering device which comprises a machine frame, a short belt type conveyor, a long belt type conveyor and an unwinding assembly, the short belt type conveyor, the long belt type conveyor and the unwinding assembly are installed on the machine frame, a guide roller is arranged between the short belt type conveyor and the long belt type conveyor, and the two ends of the guide roller are rotationally connected with the inner walls of the two sides of the machine frame; the unwinding assembly is arranged below the long belt conveyor and comprises a servo motor, and the servo motor is fixedly installed on one side of the rack. According to the pastry separating device, through the arrangement of the first fixing frame, the pastry separating assembly, the second fixing frame, the second lifting assembly, the transverse cutting tool, the longitudinal cutting tool, the supporting base, the three-channel conveying assembly and the auxiliary cutting assembly, physical separation of pastry is achieved, a bottom film layer is thoroughly cut off, the cut pastry can independently enter the three-channel conveying belt, and therefore the pastry separating device is convenient to use. The subsequent processing problem caused by the fact that a film layer cannot be completely separated through traditional equipment is solved.

The utility model belongs to the technical field of food processing, in particular to a pressing device of a food processing pastry machine, which is characterized in that universal wheels are assembled at the bottom of a rack, foot pads are assembled at the front ends of the universal wheels, two groups of symmetrically mounted machine body inner plates are mounted on the surface of the rack, worm-wheel shafts are mounted on the surfaces of the machine body inner plates in a penetrating manner, and worm-wheel shafts are mounted on the worm-wheel shafts. A sliding seat is assembled on the surface of the machine body inner plate, a right end connecting rod is installed on the surface of the sliding seat, a left end connecting rod is assembled on the other side of the sliding seat, an adjustable roller shaft is installed at the front end of the right end connecting rod in a penetrating mode, double-row self-aligning bearings are installed at the two ends of the adjustable roller shaft, and a worm wheel is assembled at the end of a worm wheel shaft. A worm is assembled on the surface of the worm gear, a distance adjusting handle is installed on the top of the worm, the worm is installed on the surface of the fixing plate through a tilting fillet, a set of auxiliary distance adjusting devices are additionally installed on the top, the distance between face rollers can be conveniently adjusted according to different conditions when the device works, and the working efficiency is improved.

The utility model provides a uniform beating device for pastry processing, which belongs to the technical field of pastry processing and comprises a bearing mechanism, a mounting seat, a base fixedly mounted at the top of the mounting seat and a support fixedly mounted at the top of the base. And the beating mechanism comprises a hydraulic lifting column fixedly mounted at the top of the bracket. The hydraulic lifting column is matched with precise hammering of the hammering block to avoid scattering of chippings generated by high-speed movement, the hopper-shaped protection assembly limits splashing materials in a machining area through a special structure of the hopper-shaped protection assembly, splashing raw materials can fall back to a material barrel along the inner wall, the scraping assembly rotating at a low speed is matched with the elastic pressure mechanism, and the scraping efficiency is improved. Real-time cleaning of the inner wall of the protective sleeve is achieved, the attachment problem of high-viscosity raw materials is solved, the scraping strip can adapt to residues of raw materials with different viscosities through a spring buffering system, the continuous and effective scraping effect is kept, meanwhile, it is guaranteed that the beating uniformity is not affected, and the device is suitable for processing food materials such as pastry and high-sugar oil dough which are prone to splashing.

1. Name of the designed product: automatic puff machine (FR-T700 function type). 2. Use of the designed product: used for making various bread, western cake and various puff machines. 3. Design points of the designed product: in shape. 4. Picture or photo that best shows the design points: perspective view.

The utility model relates to the technical field of food processing equipment, and discloses an automatic pastry pressing machine which comprises a mounting frame, a motor is fixedly connected to the rear side of the mounting frame, the output end of the motor penetrates through the mounting frame and is fixedly connected with a rotating plate, and stirring rods are fixedly connected to the upper side and the lower side of the outer wall of the rotating plate. A sealing cover is fixedly connected to the inner side of the mounting frame, a movable cover is rotatably connected to the left side of the sealing cover, a positioning plate is fixedly connected to the right side of the movable cover, and conical rollers are rotatably connected to the upper side and the lower side of the inner wall of the positioning plate. According to the pastry dough kneading machine, the motor is started to drive the stirring rod to knead dough, the movable cover is opened and closed after processing is completed, the conical roller positions the dough, discharges the dough and stretches the dough, the dough can be thinner during dough pressing, the pastry taste is improved, and extra equipment is not needed; the packing auger is used for feeding the flour into the positioning cover for feeding the mounting frame, and quantitative feeding can be realized during dough kneading.

The invention discloses a making process and a quality guaranteeing method of a sugar-reduced mung bean cake. The making process of the mung bean cake comprises the following steps: peeling mung beans, cleaning, boiling and draining; adding sugar and oil into the treated peeled mung beans, and baking to prepare stuffing; oil and water in different proportions are added into flour, the mixture is blended into pastry and water-oil crust, and the pastry and the water-oil crust are cut into uniform sizes respectively; wrapping the mung bean stuffing with the crispy crust and the water-oil crust, making the mung bean stuffing into a mung bean cake shape by using a mold, baking after drying, and then cooling and packaging; the trehalose, the fructo-oligosaccharide, the erythritol and the xylitol are combined into the compound sugar substitute according to the mass ratio of 2: 2: 1: 1 or 1: 1: 1: 1, the compound sugar substitute is used for replacing part of cane sugar to make the sugar-reduced mung bean cake, and the cane sugar content is reduced while the flavor and taste of a traditional mung bean cake are reserved. Four naturally extracted antibacterial substances and antioxidant compositions are added to replace traditional chemical preservatives, and multiple technological means of plant extract, microwave and aluminum foil bag packaging are explored for compounding, so that the shelf life of the mung bean cakes is prolonged.

Method for manufacturing puff pastry or croissant dough, comprising the steps of:Providing a sheet of dough that extends in a lengthwise and a widthwise direction;Applying a layer of fat, in particular butter, to the sheet of dough, which extends in the lengthwise direction mainly over the length of the dough, and in the widthwise direction covers a part of the width of the dough, in particular half of the width, thereby leaving a part of the sheet of dough free on both sides in the widthwise direction;Folding the parts of the sheet of dough that extend outside the layer of fat over the fat around a fold line that extends in the lengthwise direction and borders on the edge of the layer of fat;before folding the sheet of dough locally reducing the thickness of the sheet of doughat the fold lines; and / or atat least one of the sides of the sheet of dough that extend in the lengthwise direction.

1. The name of the design product: Pastry machine. 2. The use of the design product: Pastry machine for folding and layering of dough. 3. The design points of the design product: In shape. 4. The picture or photo that best shows the design points: Perspective view.

The invention provides a making method of a crispy mutton pie, which relates to the field of food making, and is characterized in that the crispy mutton pie comprises 1000g of mutton (the fat-lean ratio is 3: 7), 150-200g of green Chinese onion, 100-150g of onion, 80-120g of leek, 8-12g of salt, 5-8g of cumin powder and 3-5g of fennel powder; the auxiliary materials of 5g of bruised ginger, 2g of white pepper and 10ml of sesame oil can be selected. The method has the advantages that by scientifically proportioning the mutton and the auxiliary materials (such as green Chinese onion, onion, leek and various spices), the mutton smell is effectively removed, and the overall flavor is improved; meanwhile, a multi-layer pastry structure is constructed by adopting the processes of multiple times of rolling, oil brushing, rolling and coiling, so that the finished product crust is distinct in gradation, crisp and delicious, and the problems that a traditional mutton pie is single in taste and not crisp in crust are remarkably solved. The method gives consideration to coordination of mutton smell removal, aroma enhancement and pastry forming, is high in operability and suitable for household or industrial production, and the prepared pie has nutrition, flavor and sensory quality and has a good market application prospect.

The application belongs to the technical field of food processing, and discloses a preparation process and a synergistic regulation method of quick-frozen egg tarts, which comprises the following steps: a. selecting egg tart liquid raw materials, and preparing a targeted modified egg tart liquid through step-by-step dissolution, two-stage homogenization and segmented pasteurization; b. sending pre-prepared flaky puff pastry into an adjustable precision mold and a vacuum suction device to complete shape pressing and molding; c. completing quantitative and accurate filling of tart liquid through a high-precision filling pump and a flow regulating valve; d. completing gradient baking and curing of the egg tarts; e. completing gradient humidity control and anti-condensation cooling, controlling the temperature and relative humidity of the cooling environment in a process, and completing directional cooling of the egg tarts; f. completing modified atmosphere packaging of the cooled egg tarts in a ten-thousand-level clean environment; g. controlling the temperature and wind speed of the quick-freezing environment in a process, completing temperature-controlled freezing of the egg tarts, and directionally regulating the generation size and distribution of ice crystals in the freezing process; and after batch verification and metal detection, the egg tarts are stored in a warehouse, and finally, high freeze-thaw stability quick-frozen egg tart products are obtained.

The utility model belongs to the technical field of wrapper preparation equipment, and particularly relates to pastry wrapper preparation equipment which comprises a barrel body, the stirring frame is fixedly mounted at the top of the barrel body; the stirrer is installed on the stirring frame, and the bottom of the stirrer is located on the inner side of the barrel body; the workbench is fixedly mounted on the left side of the barrel body; a supporting mechanism and an unlocking mechanism, wherein the supporting mechanism is matched with the unlocking mechanism; the dough rolling mechanism comprises an attaching roller, two supports, a dough rolling roller, two sliding blocks and a crank, a rotating rod is stirred to rotate on the sliding blocks, so that the rotating rod can unlock the positions of the sliding blocks, and the sliding blocks can drive the dough rolling roller to freely slide up and down on the supports; the distance between the rolling roller and the fitting roller is adjusted by adjusting the distance between the rolling roller and the fitting roller, so that the rolling thickness of the wrapper can be adjusted quickly and conveniently, and the rolling device can adapt to various use environments.

1. Name of the designed product: puffing machine. 2. Use of the designed product: for making puffing. 3. Design points of the designed product: in shape. 4. Picture or photo best indicating the design points: perspective view.

The invention discloses a method for determining the nonlinear rheological behavior of crispy oil for a lamination system. The method comprises the following steps: (1) preparing a grease sample; (2) performing an LAOS experiment on the grease sample, and collecting original data such as modulus, oscillation strain and stress; and (3) processing data, and evaluating the nonlinear rheological behavior of the grease. The method for testing the nonlinear rheological behavior of the grease opens up a new way for representing the viscoelastic behavior of the grease under the actual operation temperature and calendering condition, and can be used for analyzing the structural characteristics of the crispy oil for a lamination system. Meanwhile, the method has a definite guiding significance on the use of the pastry oil in the automatic production of laminated baked products.

1. Name of the product in this design: Puff Pastry (Napoleon Puff Pastry). 2. Intended use of this design: for food consumption. 3. The key design features of this product are the combination of shape and pattern. 4. The picture or photo that best illustrates the key design points: Design 1 front view. 5. Design 1 is designated as the basic design.

The invention relates to the technical field of pastry processing, and discloses forming equipment for pastry and a preparation technology, the forming equipment comprises a forming equipment body, a kneading mechanism is installed on the forming equipment body, the kneading mechanism comprises breast boards fixedly installed on the forming equipment body, and the two breast boards are both sleeved with kneading belts; driving assemblies are arranged in the kneading belts, the two driving assemblies control the two kneading belts to perform reverse transmission, and pastries entering the space between the two kneading belts are kneaded and conveyed; two supporting plates are fixedly mounted at the top of the forming equipment body, a variable-speed driving mechanism is fixedly connected to the tops of the supporting plates, and the variable-speed driving mechanism controls the two driving assemblies to respectively drive the two rubbing belts to perform opposite transmission; the driving roller and the driven roller are used for driving the two rubbing belts to perform reverse transmission, and the rubbing belts are matched with the breast boards to form a rubbing area, so that entered pastry balls can be directly rubbed into specified shapes, uniform and regular blanks are provided for subsequent punch forming, and the forming precision and efficiency are improved.

The utility model relates to the technical field of flaky pastry cutting, and discloses a flaky pastry cutting device which comprises a working table, the bottom of the working table is fixedly connected with a supporting column, the top of the working table is provided with a processing table, the bottom of the processing table is connected with supporting legs, the outer wall of the processing table is connected with a limiting wall, and the limiting wall is arranged on the working table. According to the flaky pastry cutting device, multiple rows of holes, a position adjusting piece and a cutter are used in cooperation, when the cutter on the device cuts the whole flaky pastry, when the position of a cut needs to be changed, the whole flaky pastry is cut, the cut position can be changed, and the cutting efficiency is improved. When the flaky pastry cutting device is used, the position adjusting pieces on the device slide along the inner wall of the outer shaft, the position adjusting pieces are aligned to the multiple rows of holes through the screws to be connected again, therefore, the distance and the position between the multiple cutters on the device can be changed, and the cutters enter the spiral under the power output of the rotating motor to cut the whole flaky pastry.