28 results about "Puff pastry" patented technology

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 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.

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 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 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.

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 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 utility model discloses a small bread pastry rolling device which comprises a belt conveyor, and an electric supporting roller is installed in the belt conveyor. Shells on the two sides of the belt conveyor are jointly and fixedly connected with a supporting frame, a lifting assembly is installed on the supporting frame, two first bearing seats are fixedly installed at the movable end of the lifting assembly, and bearing inner rings of built-in bearings of the two first bearing seats are jointly and fixedly connected with a pressing roller; one end of each first bearing seat is fixedly connected with a second synchronous motor, and a driving shaft of each second synchronous motor is fixedly connected with the pressing roller. According to the utility model, through the arrangement of the support frame, the first bearing seat, the lifting assembly, the pressing roller, the opening scraping plate, the mounting shaft, the support assembly, the elastic assembly, the bracket and the collecting disc, the pressing roller can be cleaned in real time, dough residues are prevented from being attached to the surface of the pressing roller all the time, the rolling effect is ensured, subsequent dough is prevented from being polluted, and the product quality is improved.

Provided is a method for producing an oil-and-fat composition (excluding oils and fats for hard butter and puff pastry margarine), the method for producing an oil-and-fat composition including a step for obtaining an interesterified oil-and-fat composition by interesterification of an oil-and-fat raw material that includes a triglyceride composed of a saturated fatty acid having 13-15 carbon atoms and a non-animal oil and fat other than the triglyceride, wherein 2-20 mass% of the saturated fatty acid having 13-15 carbon atoms is contained in the total fatty acids of the oil-and-fat composition.

The utility model relates to the technical field of food processing instruments, in particular to a crisping machine convenient to fold. The crisping machine convenient to fold comprises operation plates, connecting columns, a first side plate, a second side plate, a top plate and a rotating structure, the operation plates are rotationally connected to the two sides of the machine body, the multiple sets of connecting columns are symmetrically arranged on the two sides of each operation plate, the top ends of the connecting columns are fixedly connected with the side faces of the operation plates, and the first side plate is arranged below the operation plates; the bottom ends of the connecting columns are fixedly connected with the top ends of first side plates, second side plates are symmetrically and rotationally connected to the two sides of the first side plates, dampers are arranged at the joints of the first side plates and the second side plates, a top plate is rotationally connected to the end, away from the machine body, of one first side plate, and a damper is arranged between the first side plate and the top plate. And a rotating structure is arranged in the machine body, and the rotating structure and the two operation panels are installed in a matched mode. The crisping machine convenient to fold has the advantages that the crisping machine is protected, and the crisping machine is suitable for multiple scenes.

1. Name of the designed product: carton (puff pastry). 2. Use of the designed product: carton for packing food. 3. Design points of the designed product: combination of shape and pattern. 4. Picture or photo best indicating the design points: perspective view.

1. The name of the design product: multifunctional cutting machine (FR-QX630). 2. The use of the design product: suitable for cutting shapes of products such as cow horn bread, egg tart, butterfly crisp and various flower-shaped puff pastry. 3. The design points of the design product: in shape. 4. The picture or photo that best indicates the design points: perspective view.

The utility model relates to the technical field of pastry forming machines, and provides a pastry forming machine which comprises a rack, a top frame, a sliding rod, a cutting knife, a pressing mechanism, a cutting mechanism and a conveying mechanism, the top frame is fixedly connected to the top end of the rack, the sliding rod is slidably connected to the top frame, the cutting knife is fixedly connected to the bottom end of the sliding rod, the pressing mechanism is arranged in the top frame, and the cutting mechanism is arranged on the top frame. The top frame is arranged on the rack and used for separating the pastry from the cutting knife, the cutting mechanism is arranged on the top frame and used for driving the cutting knife to conduct cutting motion, the conveying mechanism is arranged in the rack and used for conveying the pastry, and the pressing mechanism comprises a limiting rod, a pressing rod, a pressing frame, a supporting spring, a top plate and a tension spring. The problem that the forming efficiency and effect of the pastry are easily affected due to the fact that the pastry is easily adhered to a cutting knife when the cutting knife is used for cutting the pastry in the related technology is solved.

1. The name of the design product: table-type shortening machine. 2. The use of the design product: used for making various bread, western cake, biscuit and various shortening machines. 3. The design points of the design product: the combination of shape and pattern. 4. The picture or photo that best shows the design points: perspective view 1.

1. Name of the product in this design: Cosmetic Jar (Puff Pastry Jar). 2. Purpose of this design: A cosmetic container for holding lip mud, lip gloss, blush, or eyeshadow. 3. The key design feature of this product is its shape. 4. The image or photograph that best illustrates the design's key points: 3D view 1.

The present invention relates to a method for continuously producing butter for puff pastry and the butter for puff pastry thus produced. The method includes the steps of pasteurizing milk, recovering cream by defatting the pasteurized milk, pasteurizing the cream, maturing the pasteurized cream including at least one biological maturation, obtaining butter granules by stirring the matured cream, and obtaining butter by kneading the butter granules. The method is at least one cycle, preferably at least two cycles, of butter processing, which may be the same or different, and the cycle(s) comprises processing the butter for 500 seconds. -1 from 3000s -1 A cycle comprising mechanically shearing the butter and cooling it by at least 12°C at a cooling rate in the range of -7.0°C / min to -45°C / min, and further comprising crystallizing the butter thus sheared and cooled.

The utility model relates to the technical field of pastry processing devices, and discloses a pastry processing device with an automatic shortening function, which comprises a processing base station, a sliding powder spraying machine and a rolling assembly, a support frame is arranged in the processing base station, a conveying structure is arranged in the support frame, the top of the support frame is fixedly connected with a fixed connecting seat, and the top of the fixed connecting seat is fixedly connected with the sliding powder spraying machine. And a pastry overlaying device is arranged at the top of the conveying structure, the rolling assembly is arranged in the processing base table, and a sliding powder spraying machine is slidably connected into the fixed connecting base. When the quantitative flour containing box moves to the notch of the sliding flour spraying machine, the partition plate can block the through hole formed in the sliding flour spraying machine to prevent flour from flowing out, and when the flour in the flour storage box leaves the support of the sliding flour spraying machine to the flour outlet cover, the flour storage box can be pressed open through the arranged hinge by the weight of the flour, so that the flour can be properly sprayed on the pastry, and the pastry can be conveniently and rapidly sprayed. The flour is prevented from being wasted, and the dough shortening effect is guaranteed.