149 results about "Sandwich biscuit" patented technology

The heat resisting jam with low-activity water includes mashed fruit 40-50 wt%, modified starch 4-10 wt%, sugar 45-50 wt%, pectin 0.6-0.8 wt%, citric acid 0.6-0.8 wt% and potassium sorbate 0.5-0.6 wt%. Its production process includes the following steps: peeling fruit, stoning, slicing, boiling for 2 min, mashing in pulping machine to produce mashed fruit; vacuum concentration at 45-50 deg.c to soluble solid content of 30-35 %; mixing with modified starch, sugar, pectin and potassium sorbate; vacuum concentration to soluble solid content of 80-90 %, pH 4.0; and mixing with pigment, essence and citric acid via stirring. When the jam is contacted with biscuit and similar food with low water content, its water will not transfer and it is heat resistant, so that it is suitable for use in sandwich biscuit product.

The invention discloses a preparation method for breakfast biscuits with plateau distinguished features, wherein the biscuits mainly comprise highland barley butter biscuits, ginseng fruit biscuits, common turnip high fiber biscuits and sandwich biscuits processed on the basis of the three kinds of biscuits. Common turnips, highland barleys, ginseng fruits (silverweed cinquefoil roots) and other Tibetan specific resources are used as raw materials, the raw materials are combined scientifically, and nutrition and health care breakfast products are developed. The kinds and forms of the common turnips, the ginseng fruits, the highland barleys and the like are enriched, and economic efficiency is improved. The usage range and additive amount of the common turnips, the highland barleys and the lime are emphasized to be developed, the specific Tibetan resources are fully utilized in the products, and the market prospect is wide. The common turnips and the ginseng fruits are cooperated with different chocolates to be processed into sandwich biscuits, nutrition of the products is increased, and colors and luster of the raw materials are well utilized. Common turnip powder is added into the breakfast biscuits, the high-fiber characteristic of the products is endowed, and effect characteristics such as anti-altitude reaction of the common turnips are well played.

A cookie cup sandwich cookie having dissimilarly-sized base cakes is continuously produced by applying a layer of filler cream to a lower base cake and applying an upper base cake to the lower base cake so that the outer periphery of the upper base cake surrounds the layer of filler cream. The apparatus for the production of the sandwich cookies includes at least one rotary molder for producing lower base cakes and upper base cakes having different sizes, a filler cream depositor that deposits a layer of filler cream on each of the lower base cakes, and a conveyer system for transporting and at least substantially concentrically aligning the dissimilarly sized lower and upper base cakes.

The invention discloses a preparing method of sugar-free sandwich material and sugar-free sandwich biscuit, which comprises the following steps: grinding sugar-free biscuit case; sieving to reach certain fineness; modulating with xylit and other raw materials; preparing sugar-free sandwich biscuit through sandwiching single piece and sandwich together; fitting for diabetic patient.

A fruit sandwich biscuit has the following main raw materials: 20 g of butter, 80 g of flour, 10 g of white sugar, 20 g of eggs, 20 g of fresh fruit slices and 10 g of honey.

The invention discloses a red date flavor sandwich biscuit, which consists of the following raw materials in parts by weight: 100-110 parts of flour, 80-90 parts of red date jam, 20-30 parts of sweet potato starch, 15-20 parts of sucrose powder, 20-30 parts of artificial cream, 8-10 parts of gelatin, 4-6 parts of whey powder, 2-3 parts of liquid malt extract, 1-2 parts of common salt, 1-2 parts of ammonium bicarbonate, 1-2 parts of sodium bicarbonate, 0.6-0.8 part of rhodiola rosea, 0.6-0.8 part of hawthorn, 0.6-0.8 part of rehmannia flower, 0.2-0.4 part of milk cosmetic powder and 0.02-0.04 part of vanillin. The biscuit produced by the invention has mellow and normal aroma, stable color and good mouthfeel, and the added rhodiola rosea has anti-hypoxia, anti-fatigue, anti-radiation, anti-tumor, anti-virus, brain function enhancement and myocardial function improvement effects.

A cookie cup sandwich cookie having dissimilarly-sized base cakes is continuously produced by applying a layer of filler cream to a lower base cake and applying an upper base cake to the lower base cake so that the outer periphery of the upper base cake surrounds the layer of filler cream. The apparatus for the production of the sandwich cookies includes at least one rotary molder for producing lower base cakes and upper base cakes having different sizes, a filler cream depositor that deposits a layer of filler cream on each of the lower base cakes, and a conveyer system for transporting and at least substantially concentrically aligning the dissimilarly sized lower and upper base cakes.

The invention provides an instant apricot blossom bean sweet sandwich biscuit for supplementing energy and a making method thereof. The method includes the steps of sorting, baking, sandwich stuffing making, coating and the like. Coffee added in the biscuit contains a little caffeine and is combined with almond and pine nuts, taste is adjusted, energy is supplemented, and muscle fatigue can be also be reduced by adding moderate coffee to promote secretion of digestive juice. The biscuit can promote the kidney function, achieves a diuretic effect, is high in nutrient content, wide in variety due to the fact that various edible flowers and stuffing can be selected, meets the requirement of consumers, and is especially suitable for students and workers.

The invention discloses a double-layer biscuit machine, and belongs to the technical field of biscuit production. The double-layer biscuit machine includes a bottom box, a first rotating shaft, a turntable, an upper layer biscuit feeding assembly, a sandwich assembly, a lower layer biscuit feeding assembly, a compacting discharging assembly, a discharging channel and four jacking assemblies; the first rotating shaft can be rotatably installed on the bottom box, and the bottom box is internally provided with a driving assembly for driving the first rotating shaft to rotate; the turntable is fixedly connected to the top of the first rotating shaft, and four circular through grooves are formed in the turntable; ever two of the four circular through holes have an angle of 90 degrees, the fourjacking assemblies are all arranged at the bottom of the turntable, and the four jacking assemblies correspond to the four circular through grooves one to one; and the upper layer biscuit feeding assembly, the sandwich assembly, the lower layer biscuit feeding assembly, the compacting discharging assembly and the discharging channel are sequentially arranged in the circumferential direction of theturntable. The problem that diversified production requirements cannot be met because a biscuit machine cannot make double-layer sandwich biscuits is solved.

The invention discloses a strawberry flavor sandwich biscuit which comprises sandwich paste and outer layers, wherein the sandwich paste comprises shortening, xylitol, probiotics, milk powder, vegetable oil, pectin, starch and strawberry jam, and each outer layer comprises wheatmeal, xylitol, shortening, eggs, salt, pectin solution, baking soda and water. According to the strawberry flavor sandwich biscuit, the sugar content of the sandwich paste and the sugar content of the outer layers are low; due to the fact that the probiotics is added to the sandwich paste, the biscuit is made more nutritive and healthier; the strawberry jam is added to condition the mouthfeel, and then the mouthfeel and the taste of the sandwich biscuit are made good.

A sandwich biscuit defect detecting device and a method are provided. The device comprises: a base plate, with a sandwich biscuit being disposed on the base plate; light sources; polaroids installed on a first support and between the light sources and the sandwich biscuit; a colorful cake blank detection camera comprising a main body and a polarizer at the front of a camera lens of the main body, with the polarization angles of the polarizer and the polaroids being perpendicular to each other; and a stuff detection camera. A spectroscope installed on a second support separates reflected light on the sandwich biscuit into two beams of reflected light. The cake blank detection camera obtains the first beam of the reflected light passing through the spectroscope to obtain a cake blank image. The stuff detection camera obtains the second beam of the reflected light separated by the spectroscope to obtain a stuff image. The cake blank detection camera and the stuff detection camera send the cake blank image and the stuff image to a processing device to determine whether the sandwich biscuit have defects or not. The device can accurately detect all common defects in sandwich biscuit production processes, and has advantages of no contact, high detection accuracy, high detection speed, small occupied space, low costs, and the like.

The invention provides a processing method of Chinese yam biscuits. The processing method is characterized by comprising the following steps: 1) preparing Chinese yam powder, peeling the Chinese yams and preparing the peeled Chinese yams into powder through a cooling mill; 2) preparing sugar juice, peeling apples and carrots, getting pulp and preparing the pulp into the fruit pulp, mixing, heating, decocting, and uniformly stirring the fruit pulp with brown sugar; 3) preparing paste, namely mixing glutinous rice flour, flour, monosodium glutamate and white granulated sugar and adding water to knead to obtain the paste; 4) preparing biscuits, preparing the paste in the step 3) into single layer of biscuits, mixing the Chinese yam powder with sugar juice to obtain a mixture, and then clamping the mixture between two biscuits, thereby obtaining sandwich biscuits, spraying edible oil and putting into an oven for being braked. According to the Chinese yam biscuits prepared by the processing method disclosed by the invention, not only is the carrying convenience of the biscuits utilized, but also the benefits of the Chinese yam on human body are utilized, so that the Chinese yam biscuits are not only beneficial to the human health, but also convenient to use.

The invention relates to the food processing technology, in particular to a sugar-free Chinese chestnut sandwich biscuit and a processing method of the biscuit. The skin materials of the biscuit are composed of, by weight, 200 to 250 parts of wheat flour, 12 to 15 parts of starch, 30 to 50 parts of newtol, 20 to 40 parts of maltitol, 0.5 to 1.5 parts of ammonium bicarbonate, 0.6 to 0.8 part of sodium bicarbonate, 15 to 22 parts of water and 35 to 45 parts of palm oil, the biscuit is formed by stirring, forming and baking, and sandwich materials are composed of, by weight, 30 to 40 parts of Chinese chestnut powder, 15 to 30 parts of newtol, 20 to 40 parts of palm oil and 2 to 5 parts of maltodextrin and are formed by stirring. The Chinese chestnut is taken as main sandwich materials, saccharose is replaced with the newtol and the maltitol, no artificially synthesized essence exists, the natural aroma of the Chinese chestnut is reserved, the taste is fine and smooth, the heat quantity is low, the requirement and enjoyment of diabetics for sweet food can be met, and meanwhile the biscuit is nutritional, healthful and delicious food favored by wide consumers.

A formulation for administration of a medicinal substance, comprises a sandwich biscuit having two or more biscuit layers that support filler layer(s), in which the filler layer comprises a dosage unit form, or a multiple or sub-multiple thereof, of a medicament that is unpalatable in having, for example, a gritty texture or a chalky texture or other unpleasant mouth feel. The biscuit layer of the sandwich biscuit may be a plain, non-medicated, biscuit layer or may itself contain a medicament. In the latter instance, it is possible to select a different medicament for the filler layer from that in the biscuit layer, whereby the two medicaments have a co-operating or synergistic effect. The formulations also allow large dosages of drugs to be administered effectively in a palatable form and are suitable for the long-term administration of drugs.

The invention discloses nut sandwich biscuits and a producing method thereof. Formula ingredients of the nut sandwich biscuits include, by weight, flour 100-140 parts, glutinous rice flour 50-70 parts, white granulated sugar 10-14 parts, salt 5-7 parts, walnuts 10-13 parts, Chinese chestnuts 9-11 parts, cashew nuts 7-9 parts, peanuts 7-9 parts, melon seeds 5-7 parts, sesames 3-5 parts, pine nuts 5-7 parts, vegetable oil 70-90 parts, honey 100-120 parts and water 70-90 parts. The nuts are used as biscuit sandwich materials of the nut sandwich biscuits, the tradition that cream is consistently used as the sandwich biscuits of the biscuits is broken, meanwhile the protein content of the biscuits is increased, the walnuts, the cashew nuts, the peanuts and other nuts are specially added in the producing process, and the nut sandwich biscuits can nourish and invigorate the brain and is especially suitable for children, students, the old and manual workers.

The present invention discloses a weight losing sandwiched biscuit and a preparation method thereof. The sandwiched biscuit is made of wrapper materials and filling materials. The biscuit filling materials are prepared by respectively extracting lotus leaves, haw fruits, black tea, mulberry leaves, and celery seed with water and ethanol, concentrating the extracts, mixing the concentrated extracts, and spray-drying the mixture into a powder. The sandwiched biscuit wrapper materials are prepared by mixing rice germ powder, pumpkin powder, buckwheat flour, konjac fine flour and water, and adding yeast into the mixture to conduct fermentation. In a biscuit mold, the biscuit is formed by using the wrapper materials to wrap the filling materials, the formed biscuit is steamed to be well-done in a steamer, and the steamed biscuit is dried into the sandwiched biscuit. The wrapper materials of the sandwiched biscuits have effects of satisfying hunger and losing weight, and the heart materials have effects of lowering blood lipids and body internal lipids. The sandwiched biscuit has effects of lowering blood lipids and body internal lipids, and efficiently losing weight.

The invention discloses a red-date-flavor fruit sandwich biscuit and a making method of the red-date-flavor fruit sandwich biscuit. The red-date-flavor fruit sandwich biscuit is formed by mixing, by weight, 90-100 parts of flour, 50-60 parts of red dates, 5-15 parts of cane sugar, 10-20 parts of palm oil, 10-20 parts of eggs, 5-10 parts of honey, 1-2 parts of salt and 50-60 parts of fresh fruits. The red-date-flavor fruit sandwich biscuit is mellow and normal in fragrance, stable in color and good in taste, and the added red dates have the effects of tonifying deficiency and qi, nourishing the blood, calming the nerves, strengthening the spleen and the stomach and the like, so that red-date-flavor fruit sandwich biscuit is good health-care nutrient food for patients with weakness of the spleen and the stomach, deficiency of qi and blood, fatigue, insomnia and the like. The added fresh fruits have more nutrient contents of fruits.

The invention discloses a sandwich biscuit production device. The sandwich biscuit production device comprises a main frame, wherein two transmission shafts which are distributed in the front-back direction are arranged in the main frame; the two transmission shafts are connected through a conveying belt; and a guiding plate is arranged on the right of the main frame. The sandwich biscuit production device is clear in structure and division of labor, works stably, and is controlled by a singlechip, manual contact of workers may not be required in a whole process, the sanitation degree of foodis increased, the work intensity of workers is reduced, the labor consumption is reduced, the production efficiency is improved, a limiting plate has a limiting function, thus, after being dischargedthrough a discharging channel of a biscuit discharging storage box, biscuits can be arranged on the conveying belt in an I-shaped manner, by a first photoelectric monitor and a second photoelectric monitor, signals can be rapidly fed back to the singlechip after the biscuits are arrived, the singlechip controls the transmission shafts to stop running, the whole process is controlled by the singlechip, manual operation is not required, a whole set of sandwich biscuit production technology is provided, thus, the production speed is increased, and the production process is convenient.

The invention relates to the technical field of food processing machinery and provides full-automatic chocolate pouring equipment with a mould capable of continuously and stably moving in order to overcome the deficiencies of low production efficiency, no clean production and the like ubiquitous in chocolate pouring equipment in the prior art. Meanwhile, the invention further provides a chocolate preparation method and a chocolate sandwich biscuit preparation method which use the full-automatic chocolate pouring equipment. The full-automatic chocolate pouring equipment provided by the invention has the advantages of being simple in structure, low in maintenance cost, high in production efficiency and the like; the preparation methods using the full-automatic chocolate pouring equipment have the advantages of being simple in step, convenient to perform, capable of performing clean production, and the like.

The invention provides a production method for chocolate sandwiched cookies. The production method comprises the steps that raw materials are mixed to be uniform and then injected into molds to be baked to prepare cookie slices, one chocolate chip is clamped by every two cookie slices, and then the chocolate sandwiched cookies are obtained. The chocolate sandwiched cookies do not exist on the market, the pulp consistency is moderate by controlling the using proportion of single cream, corn starch, whole milk powder and low-gluten flour, and therefore it is guaranteed that the cookie slices are thin; in addition, the conditions of collapse, deckle edges or fractures and uneven thickness cannot occur. By controlling the baking temperature, the obtained chocolate sandwiched cookies not only have the milky aroma of cookies, but also have the mellow aroma of chocolate, are rich in mouthfeel and novel and meet the requirements of modern people.

The invention provides a pitaya flavor sandwich biscuit. The pitaya flavor sandwich biscuit is prepared from the following raw materials in parts by weight: 55-59 parts of buckwheat flour, 33-35 parts of papaya powder, 6-8 parts of butter, 3-5 parts of white granulated sugar, 5-9 parts of cream, 4-6 parts of edible gelatin, 3-6 part of whey powder, 0.9-1.2 parts of table salt, 1.0-1.5 parts of ammonium hydrogen carbonate, 0.6-0.9 part of sodium bicarbonate, 4-8 parts of ferment powder, 2-3 parts of food additive and 33-38 parts of pitaya jam. The pitaya flavor sandwich biscuit utilizes the buckwheat flour and the papaya powder as the main materials, and adds various raw materials such as the butter, the black tea powder, the edible gelatin and the whey powder, and the prepared biscuit has mellow and normal fragrance, comprehensive nutrition, absorption easiness, crisp and tender mouthfeel, safety and healthiness; a preparation method is simple; and industrial production is easy.

The invention discloses a jasmine beefsteak sandwich biscuit. The jasmine beefsteak sandwich biscuit is prepared from, by weight, 200-230 parts of flour, 80-90 parts of glutinous rice flour, 120-130 parts of beef, 30-40 parts of carrot, 40-50 parts of tomatoes, 40-50 parts of bananas, 40-50 parts of arabian jasmine flowers, 5-6 parts of mulberries, 5-6 parts of wheatgrass, 4-5 parts of Coptis chinensis, 4-5 parts of Eucommia ulmoides, 4-5 parts of Chinese herbaceous peony, 4-5 parts of folium ginkgo, 3-4 parts of orchid leaves, 80-100 parts of brown sugar, 60-90 parts of white granulated sugar, 30-50 parts of aginomoto, 30-40 parts of sesame oil, 80-100 parts of soybean oil, 100-120 parts of lemon juice and a proper amount of water. According to the jasmine beefsteak sandwich biscuit, club beef steak replaces cream which serves as sandwich materials in the prior art to serve as the sandwich materials of the biscuit, and the content of protein in the biscuit is increased; meanwhile, due to the fact that the extractive of traditional Chinese medicinal materials, such as the wheatgrass and the Coptis chinensis, which can reduce blood fat is especially added into the biscuit during preparation, the biscuit can reduce blood fat to a certain degree and is suitable for people who suffer from hyperlipidemia and are overweight, and the preparation technique is environmentally friendly.

The invention discloses a sandwich biscuit production device. The sandwich biscuit production device comprises a sandwich cabinet, a first photoelectric detector, a second photoelectric detector, a first sandwich filler stuffing pipe, a first sandwich filler feeding mechanism, a second sandwich filler stuffing pipe, a second sandwich filler feeding mechanism, a biscuit lower sheet conveying guidegroove, a biscuit upper sheet conveying guide groove, a biscuit conveying cabinet, a driving cabinet, a hopper, a discharge shaft, a material stirring chain, and a biscuit conveying belt, wherein thefirst photoelectric detector and the second photoelectric detector are respectively arranged on the upper side and the lower side of the sandwich cabinet; and the lower end of the left side of the sandwich cabinet is connected with the first sandwich filler feeding mechanism through the first sandwich filler stuffing pipe. The sandwich biscuit production device is simple in structure, reasonable in design, convenient to control, and high in automation degree. Biscuit sheet conveyance and sandwich filler conveyance can be separately realized through separate mechanisms, so that bonding of fillers and biscuits can be performed methodically; and the photoelectric detectors are arranged to detect whether the biscuit pass through or not, so that the working efficiency is greatly improved.

The invention provides a preparing method for a novel light high-strength protection armor plate. The armor plate is of a multi-layer sandwich biscuit type composite structure. The middle of the composite structure is connected with unilateral interlayer metal plates with different materials and thickness through thermal diffusion. The preparing method for the armor plate comprises the steps that firstly, raw materials are mixed; secondly, a bag sleeve for powder containing is prepared; thirdly, sample mixed powder is placed in the prepared bag sleeve; fourthly, physical powder sintering and metal plate thermal diffusion connection are carried out; fifthly, the solid solution heat treatment is carried out; and sixthly, aging thermal treatment is carried out. The armor plate is suitable for a bulletproof armor layer adopted by light armored cars and gunships for resisting the attack of light weapons and anti-equipment weapons and a preparing method for the armor plate.

A sandwich cookie dipper for dipping sandwich cookies in milk includes a handle, a cookie cradle and a transition element that interconnects to and sets off the cookie cradle from the handle. The cookie cradle comprises a thin, resilient rod-like member configured to substantially conform to a part of an outer circumference of a crème layer sandwiched between two disk-like cookie members of a sandwich cookie. The sandwich cookie secured thereby is less likely to dislodge as it is dipped and brought to the cookie eater's mouth.

The invention discloses equipment for making sandwich biscuits. The equipment comprises a rack and further comprises a driving device, a rotary shaft, a bearing, a screening device, a heating bucket and a hydraulic lifting platform. The driving device, the rotary shaft, the bearing, the screening device, the heating bucket and the hydraulic lifting platform are sequentially arranged on the rack from top to bottom. The heating bucket is made of stainless steel and fixed to the upper end of the hydraulic lifting device. The heating bucket is in an inverted cone shape, and coils are embedded into the inner wall of the heating bucket and are in a space spiral shape. The driving device comprises a motor, a driving bevel gear fixed to a spindle of the motor, and a driven bevel gear fixed to the upper end of the rotary shaft. The rotary shaft is rotatably connected with the rack through the bearing. The screening device comprises four screening plates, a fixed plate and four pieces of flexible connecting cloth. The four screening plates are circumferentially and evenly distributed on the fixed plate, and the screening plates are hinged to the fixed plate through hinges. The screening plates can rotate by 90 degrees around the hinges, and every two adjacent screening plates are connected through the corresponding flexible connecting cloth. By means of the equipment, cream and sugar can be closely combined, and the processing quality of the sandwich biscuits is guaranteed.

The invention provides a manufacturing method for a novel lightweight high-strength protective armor plate. The armor plate material is of a laminated sandwich biscuit type composite structure. A bulletproof sandwich layer in the middle of the composite structure is externally connected with a unilateral sandwich metal plate in a thermal diffusion manner, and the unilateral sandwich metal plate is different from the bulletproof sandwich layer in material and thickness. The manufacturing method of the armor plate includes the steps that (1) raw materials are mixed; (2) a bag for containing powder is made; (3) the made bag is filled with the sample mixed powder; and (4) physical sintering of the powder and thermal diffusion connection with the metal plate are conducted. The manufacturing method is suitable for bulletproof armor layers used by light armored cars and armed helicopters to resist attack from small weapons and anti-material weapons, and is also suitable for production of the bulletproof armor layers.

The invention discloses distinctive sandwich biscuits. The distinctive sandwich biscuits are made from the following raw materials in parts by weight: 390-420 parts of wheat flour, 30-40 parts of oat flour, 20-30 parts of strawberry jam, 50-60 parts of preserved plums, 40-50 parts of yoghourt, 20-30 parts of chocolate, 5-8 parts of fructo-oligosaccharide, 10-20 parts of lemons, 5-10 parts of probiotics, 5-10 parts of pectin, 5-10 parts of buckwheat flour and 20-30 parts of corn oil. The distinctive sandwich biscuits disclosed by the invention are convenient to make and favorable for physical health.

The invention discloses chicken sandwich biscuits. The chicken sandwich biscuits are prepared from the following raw materials in parts by weight: 50-80 parts of self-raising flour, 10-30 parts of soy flour, 10-20 parts of glutinous rice flour, 10-20 parts of olive oil, 30-50 parts of black chicken, 5-15 parts of eggs, 5-10 parts of spinach, 10-20 parts of leaf mustard, 2-7 parts of fragrant mushrooms, 3-8 parts of scallion, 1-6 parts of Chinese prickly ash, 2-5 parts of Chinese cinnamon, 1-5 parts of star aniseed, 5-11 parts of honey, 1-7 parts of xylitol, 1-10 parts of table salt, 2-7 parts of food additives and an appropriate amount of water. A preparation method is simple and environmentally-friendly. The chicken is used as a sandwich material of the biscuits, and the tradition of using cream as the sandwich material consistently is broken; besides, the protein content of the biscuits is increased; in the process of the making the chicken sandwich biscuits, the spinach, the leaf mustard and the fragrant mushrooms are added, so that the chicken sandwich biscuits are delicately fragrant, are not greasy and are rich in nutrition; the black chicken is adopted, and the black chicken is rich in protein and lecithin which are required by a human body, so that the chicken sandwich biscuits have the efficacies of nourishing liver and kidney, greatly nourishing qi and blood, regulating the menstrual function, stopping leukorrhagia and the like.

The invention relates to food processing methods, in particular to a making method and equipment of chocolate sandwich biscuits, and mainly solves the technical problems that an existing biscuit making method is low in automation level and low in work efficiency, made biscuits are low in protein content, and the biscuits easily crack during production and are low in yield in the prior art. The making method includes: adding enough water into flour, white granulated sugar, egg essence, whole milk powder and a raising agent, mixing, stirring, feeding formed paste pieces into a deviation-rectifying device for deviation rectifying, baking the paste pieces in a baking oven with three temperature stages, cooling the baked paste pieces discharged from the baking oven to obtain biscuit bodies; turning the biscuit bodies, adhering chocolate layers to the biscuit bodies, covering the chocolate layers with thin pancake layers to form chocolate biscuits, performing separation and transverse and longitudinal arrangement on the chocolate biscuits, and rolling the chocolate biscuits twice.