CN115399436A

CN115399436A - Method for processing bag-shaped wheaten food

Info

Publication number: CN115399436A
Application number: CN202211224961.1A
Authority: CN
Inventors: 杨心依; 杨斌
Original assignee: Individual
Current assignee: Individual
Priority date: 2022-10-09
Filing date: 2022-10-09
Publication date: 2022-11-29

Abstract

The invention relates to a method for processing wheaten food, in particular to a method for processing bag-shaped wheaten food. The invention aims to provide a method for processing bag-shaped wheaten food, which overcomes the defects and shortcomings in the prior art and provides a new way for realizing standardization and mechanization of fast food of the wheaten food. The method comprises the following steps: step 1, processing dough sheets; step 2, forming into a bag shape; step 3, carrying out balance processing; step 4, standing and proofing; step 5, inserting a supporting plate; step 6, setting treatment; and 7, demoulding.

Description

Method for processing bag-shaped wheaten food

Technical Field

The invention relates to a method for processing wheaten food, in particular to a method for processing bag-shaped wheaten food.

Background

The pace of modern city life is accelerated, and the dining mode is changed, so that the fast food is accepted by people. The most common combined fast food mainly comprises cooked wheaten food and other food materials such as meat, eggs, vegetables and the like, such as hamburgers, chinese hamburgers, rolled cakes and the like, which are all held by hands to finish the dining process without the help of special eating tools.

The rice flour is taken as staple food of people, and the preferred wheaten food is that the wheaten food is prepared from dough, wherein the main components of the wheaten food are flour and water, and the auxiliary material is yeast or food leavening agent. This excludes certain thin dough products such as shredded pancakes, spring cakes, duck cakes and the like.

Publication No.: CN1071302A, invention name: the shaping and baking method and apparatus for edible container features that the edible container is made up of male and female moulds and has a ship shape, shallow depth and limited food volume. If the meal is eaten by hands, the meal is not convenient to eat by a cup-shaped container. In addition, the method is limited to baking.

Publication No.: CN103815269B, title of the invention: a hand-held fast food without box is disclosed, which is a shell made of several rectangular sheets of dough and shaped by a mould. It has the following disadvantages: one is as follows: if the dough is too hydrated, too soft and sticky, as proportioned in its outer shell (more accurately described as a dough), it is difficult to form; without other auxiliary measures, it is difficult to achieve its technical purpose. The second step is as follows: the shell is made by wrapping a plurality of small rectangular dough sheets on a mould, and since a processing method or an example is not given in the disclosed technology, only from the literal meaning, the meaning that a plurality of dough sheets are at least 3 can be understood, and the more dough sheets, the more actions, and the lower the efficiency. In addition, the shape of the mould is not specified either, since this directly affects whether the demoulding of the shell is successful or not, nor is the placement of the mould further specified, whether a change of position is required during the operation. Particularly, the dough has a long time in the proofing process, if the dough is too high in the height direction of the die, the shaping effect is not good, and a plurality of technical difficulties in the processing process need to be overcome to realize the shape as shown in the attached drawing.

The edible container technology can adopt the following technical approaches: the method is developed by taking raw materials with simple shapes as blanks, and changing the blanks from a plane to a solid, for example, a flat bag is made into a solid hollow edible container by a certain processing method and utilizing the plasticity of dough.

Disclosure of Invention

The invention aims to provide a method for processing bag-shaped wheaten food, which overcomes the defects and shortcomings in the prior art and provides a new way for realizing standardization and mechanization of fast food of the wheaten food.

In order to achieve the purpose, the invention provides the following technical scheme:

a method for processing bag-shaped pasta, wherein said method comprises the following steps:

step 1, processing dough: pressing the kneaded dough into sheets, and cutting the sheets into rectangular wrappers 1;

step 1.1, dough preparation: mixing flour, water or milk and other food materials at a certain ratio to form dough; the dough is fermented for one time or multiple times according to the flavor requirement of the food;

step 1.2, machine calendering: pressing into dough sheet blank by machine;

step 1.3, cutting the dough into a rectangular wrapper 1 or a large rectangular wrapper 1, wherein the area of the large rectangular wrapper 1 is multiple times of that of the rectangular wrapper 1;

step 2, bag-shaped forming to obtain a flour bag 5 with a built-in long-strip thin gasket 2: two pieces of rectangular wrappers 1 are overlapped to form a bag shape or one piece of rectangular wrapper 1 is folded to form a bag shape; when the two pieces of rectangular dough sheets 1 are overlapped and formed, a pair of strip thin gaskets 2 is placed between the two pieces of rectangular dough sheets 1; when the dough is folded and formed, a pair of strip shims 2 are placed on the rectangular dough sheet 1;

step 3, disc swinging treatment: putting the flour bags 5 with the built-in strip shims 2 obtained in the step 2 into a tray 4 at intervals according to a certain number;

step 4, standing and proofing: placing the tray 4 and the flour bag 5 with the built-in long thin gasket 2 in a proofing chamber for proofing;

step 5, inserting the supporting plate 3: inserting a supporting plate 3 into the middle of a pair of long thin gaskets 2 from the supporting plate insertion end of the long thin gasket 2;

step 6, setting treatment: the supporting plate 3 is expanded, so that a space with larger volume is formed between the pair of strip shims 2;

step 7, demoulding treatment: after the flour bag 5 is shaped, the supporting plate 3 is firstly separated from the flour bag 5, then the pair of strip shims 2 are taken out, and the bag-shaped wheaten food is finished;

freezing the shaped bag-shaped wheaten food, demoulding, and directly packaging in the form of frozen semi-finished product, or cooking and packaging.

In step 2, the strip-shaped shims 2 are made of stainless steel sheets, one ends of the strip-shaped shims 2 are inserted into the supporting plates, are bent into circular arcs or acute angles and are arranged outside the rectangular dough sheet 1, the circular arcs of the strip-shaped shims 2 are tangent, and along with the extension of the circular arcs, the two strip-shaped shims 2 are not overlapped together to form open gaps, so that the subsequent supporting plates 3 can be inserted conveniently.

Wherein, the first and the second end of the pipe are connected with each other,

in the step 2, the method for realizing bag-shaped formation by overlapping and forming two pieces of rectangular wrappers 1 comprises the following steps:

firstly, a first rectangular facial skin 1 is placed on an operation chopping board, then a pair of strip shims 2 are placed on the rectangular facial skin 1, the insertion ends of the support plates of the strip shims 2 extend out of the outer side of the rectangular facial skin 1, then a second rectangular facial skin 1 and the first rectangular facial skin 1 are aligned and stacked, and finally, the joint and stacked parts of the two rectangular facial skins 1 are pressed and bonded into a whole to form a pocket;

the method for realizing bag-shaped formation by folding and forming a piece of rectangular wrapper 1 comprises the following steps:

placing the cut rectangular dough cover 1 on an operation chopping board, then placing a pair of strip shims 2 on the rectangular dough cover 1, wherein the insertion ends of the support plates of the strip shims 2 extend out of the outer side of the rectangular dough cover 1, then folding the rectangular dough cover 1 to form a bag shape in a surrounding manner, and pressing the joint and overlapped parts of the rectangular dough cover 1;

wherein, the folding step is one of the following three methods: folding along a single side edge of the elongated shim 2, folding sequentially along both side edges of the elongated shim 2, folding along the bottom edge of the elongated shim 2;

folding along a single side edge of the elongated shim 2:

the long-strip thin gasket 2 is placed on one side of the rectangular dough cover 1, is folded along one side edge of the long-strip thin gasket 2, and is folded once when being enclosed into a bag;

folding in proper order along two sides limit of rectangular shim 2:

the long-strip thin gasket 2 is placed in the middle of the rectangular wrapper 1, is folded along two side edges of the long-strip thin gasket 2, and is folded twice when being enclosed into a bag;

folding along the bottom edge of the elongated shim 2:

the strip-shaped thin pad 2 is placed below the rectangular dough cover 1, is folded along the bottom edge of the strip-shaped thin pad 2, and is folded once when being encircled to form a bag.

In the step 5, the supporting plates 3 are in a pair, and the front ends of the supporting plates 3 are chamfered to form acute angles, so that the insertion is more convenient; the rear ends of the two supporting plates 3 have a certain gap.

In step 5, the supporting plate 3 is a thicker supporting plate.

Wherein, in the step 6, the shaping treatment is realized through heating and cooking; for non-leavened dough, the shaping process is performed by heat cooking or freezing.

In step 2 and step 3, a plurality of dough bags 5 are formed at one time: a large rectangular wrapper 1 is produced, and a plurality of pairs of long thin spacers 2 are sequentially arranged on the upper side of the rectangular wrapper 1. The method comprises the steps of forming through overlapping or folding, then performing pressing treatment, manufacturing a plurality of flour bags 5 at one time, and separating or dividing the connected flour bags 5 before or after the forming treatment to finally manufacture a plurality of independent flour bags 5.

Wherein, a plurality of independent flour bags 5 are manufactured at one time through mutually overlapping and forming:

the method comprises the steps of manufacturing a first large rectangular wrapper 1 by adopting overlapping forming, arranging a plurality of pairs of strip shims 2 in sequence on the first large rectangular wrapper 1, and enabling the insertion ends of the support plates of the strip shims 2 to extend out of the rectangular wrapper 1.

The method comprises the following steps of (1) performing overlapped forming, aligning and overlapping a second large rectangular wrapper 1 and a first large rectangular wrapper 1, and finally pressing and bonding the joint and overlapped parts of the two large rectangular wrappers 1 into a whole to form a pocket;

the plurality of connected dough bags 5 are divided by the partition plate 6 to finally produce a plurality of individual dough bags 5.

Wherein, once make a plurality of independent face bags 5 through the bottom edge fold forming:

folding along the bottom edge of the long-strip thin gaskets 2, and placing a plurality of pairs of long-strip thin gaskets 2 below a large rectangular wrapper 1;

the plurality of connected bags 5 are folded along the bottom edge of the long-strip-shaped shim 2 and divided by the partition plate 6 to finally form a plurality of independent bags 5.

The partition plate 6 comprises a transverse vertical plate and a longitudinal vertical plate, and the transverse vertical plate fixedly connects a plurality of longitudinal vertical plates together; the distance between adjacent longitudinal risers corresponds to the width of one pocket 5, and the number of longitudinal risers = the total number of individual pockets 5-1.

Compared with the prior art, the invention has the beneficial effects that:

1. the formed flour bag 5 is horizontally placed, and the deformation of the dough after forming is small.

2. The inner space of the pack 5 is formed by the space opened by the pair of elongated shims 2, and the shape of the pack 5 is fixed during the cooking or freezing of the pack 5. The elasticity of the thin gasket and the larger space between the flour bags 5 make the operation of stripping the long thin gasket very convenient.

3. After the flour bag 5 is erected, the volume of the inner cavity is relatively deep, small blocks or fluid food can be contained more easily, the flour bag can be held by a single hand easily, and the flour bag is convenient to eat and is an upgraded product of hamburger fast food.

4. At most, the molding can be realized by adopting two dough sheets, the operation is simple, and the mechanized realization is convenient.

The processing method of the invention is simple and convenient, can realize standardized and mechanized production, and can greatly expand the application range of the fast food of wheaten food and enrich the variety of the fast food.

Drawings

Figure 1 is a schematic view of the appearance of a bag-shaped pasta.

Fig. 2a is a schematic front view of an elongated shim 2.

Fig. 2b is a schematic top view of an elongated shim 2.

Fig. 2c is a schematic front view of a pair of elongated shims 2 in opposing combination.

Fig. 3a is a front view of the supporting plate 3.

Fig. 3b is a schematic top view of the spreader plate 3.

Fig. 3c is a front view of a pair of supporting plates 3 combined together.

Fig. 4 is a schematic view showing a pair of elongated thin sheets 2 placed on a rectangular dough sheet 1 in a stacked state.

FIG. 5 is a schematic view showing two rectangular wrappers 1 being stacked and combined when they are stacked.

FIG. 6 is a schematic view of a press processed region when they are formed to overlap.

Fig. 7 is a schematic view of a pair of elongated shims 2 placed on a rectangular piece of dough sheet 1 during fold forming along a single side.

FIG. 8 is a schematic view of a press processed region after folding along one side in fold formation.

Fig. 9 is a schematic view of a pair of elongated shims 2 placed on a rectangular piece of dough sheet 1, folded along both sides during the folding process.

FIG. 10 is a schematic view of a press processed region after folding along both sides in the fold forming.

Fig. 11 is a schematic view showing a position where a pair of long thin sheets 2 are placed on a piece of rectangular dough sheet 1, folded along the bottom edge in the fold formation.

Fig. 12 is a schematic view of a press-processed region after folding along the bottom edge in the fold formation.

Fig. 13a and 13b are schematic front and side views of the pack 5 after the gusset 3 is inserted.

Fig. 14a and 14b are schematic front and side views of the inner cavity-enlarged pocket 5 after the gusset 3 is spread.

Fig. 15 is a schematic view showing a plurality of sachets 5 formed one on another, and a plurality of pairs of elongated shims 2 placed on a large rectangular sheet 1.

Fig. 16 is a schematic view of a press processing area where a plurality of face bags 5 are formed one on another.

Fig. 17 is a schematic view showing a plurality of dough bags 5 stacked one on another and divided by a partition plate 6.

Fig. 18 is a schematic view of a plurality of pouches 5 formed in a single fold and folded along the bottom edge of an elongated web 2, with pairs of elongated webs being placed on a large rectangular sheet 1.

Fig. 19 is a schematic view of a plurality of pouches 5 formed by folding in one operation along the bottom edge of long-strip-shaped sheet 2 and pressing the processed regions.

Fig. 20 is a schematic view showing a plurality of pouches 5 formed by folding in one operation, folded along the bottom edge of the long sheet 2, and divided by the partition panel 6.

Fig. 21a and 21b are schematic front and side views, respectively, of the partition plate 6.

Wherein the reference numbers are:

1. rectangular wrapper 2, strip-shaped shim

3. Supporting plate 4 and tray

5. Flour bag 6, partition board

Detailed Description

The following further describes embodiments of the present invention with reference to the drawings.

A method for processing bag-shaped wheaten food comprises the following steps:

step 1, processing dough: the kneaded dough is rolled into a sheet and then cut into rectangular dough sheets 1.

Step 1.1, dough preparation: mixing flour, water or milk and other food materials at a certain ratio to form dough. The dough is fermented one or more times according to the flavor requirement of the food.

Step 1.2, machine calendering: and rolling to obtain dough sheet blank. In order to ensure the thickness consistency of the thin dough sheet blank, the processing steps are realized by machine rolling.

And step 1.3, cutting the dough into a rectangular dough sheet 1 or a large rectangular dough sheet 1, wherein the area of the large rectangular dough sheet 1 is multiple times of that of the rectangular dough sheet 1.

Wherein the dough can be leavened dough added with yeast, such as bread and steamed bread dough; or non-bread dough, such as fried bread sticks, which are made from non-bread dough with added food leavening agents. Different types of dough making are disclosed.

Step 2, bag-shaped forming to obtain a flour bag 5 with a built-in long-strip thin gasket 2: two pieces of rectangular wrappers 1 are overlapped to form a bag shape or one piece of rectangular wrapper 1 is folded to form a bag shape. When the two pieces of rectangular dough sheets 1 are overlapped and formed, a pair of strip thin gaskets 2 is placed between the two pieces of rectangular dough sheets 1; in the folded form, a pair of elongated shims 2 are placed over the rectangular sheet of dough 1.

Preferably, the elongated shims 2 are made of stainless steel sheets, which are structured as shown in fig. 2a, 2 b. One end of the long-strip thin gasket 2 is a supporting plate insertion end, is bent into an arc or an acute angle and is arranged outside the rectangular wrapper 1, as shown in fig. 2c, the long-strip thin gasket 2 is a schematic diagram of a pair of long-strip thin gaskets 2 which are relatively combined together, and the arc tangency positions of the pair of long-strip thin gaskets 2 are not overlapped together any more along with the extension of the arc, so that an open gap is formed, and the subsequent supporting plate 3 can be conveniently inserted.

Preferably, the method for forming the bag shape by overlapping two pieces of rectangular dough sheets 1 comprises the following steps:

first place first piece rectangle face skin 1 on the operation kneading board, then put a pair of rectangular shim 2 on rectangle face skin 1, the fagging of rectangular shim 2 inserts the end and stretches out rectangle face skin 1's the outside, aligns second piece rectangle face skin 1 and first piece rectangle face skin 1 again and stacks up, and the part of folding mutually of joint to two rectangle face skins 1 is pressed at last and is glued as an organic wholely, forms a pocket.

As shown in fig. 4, a pair of elongated shims 2 are placed on a rectangular piece of dough sheet 1.

As shown in fig. 5, two rectangular wrappers 1 are combined together; the dotted lines indicate the portions of the pair of elongated shims 2 surrounded by the two rectangular sheets 1. In order to ensure reliable adhesion, a layer of water film is coated on the overlapped part in advance.

As shown in fig. 6, the hatched portion is a press-bonded area of the portion where two pieces of rectangular dough sheets 1 are joined and stacked.

Preferably, the method for forming the bag shape by folding and forming a piece of rectangular dough sheet 1 comprises the following steps:

the cut rectangular dough cover 1 is placed on an operation chopping board, then a pair of long thin gaskets 2 are placed on the rectangular dough cover 1, the insertion ends of the supporting plates of the long thin gaskets 2 extend out of the outer side of the rectangular dough cover 1, then the rectangular dough cover 1 is folded to form a bag shape in a surrounding mode, and the parts, overlapped in a joint mode, of the rectangular dough cover 1 are pressed to ensure reliable adhesion.

Wherein, the step of folding is one of the following three methods: folded along a single side edge of the elongated shim 2, folded sequentially along both side edges of the elongated shim 2, and folded along the bottom edge of the elongated shim 2.

Folding along a single side edge of the strip of shim 2:

as shown in fig. 7, the elongated shim 2 is placed on one side of the rectangular wrapper 1 and folded along one side edge of the elongated shim 2. The dotted line is a folding line, and the enclosed bag needs to be folded once. As shown in fig. 8, the hatched portion is a press-bonded area.

Folding in proper order along two sides limit of rectangular shim 2:

as shown in fig. 9, elongated shim 2 is placed in the middle of rectangular wrapper 1 and folded along both sides of elongated shim 2. The dot-dash lines are folding lines, and the enclosed bag needs to be folded twice. As shown in fig. 10, the hatched portion is a press-bonding area.

Fold along the bottom edge of elongated shim 2:

as shown in fig. 11, elongated shim 2 is placed under rectangular wrapper 1 and folded along the bottom edge of elongated shim 2. The dotted line is a folding line, and the enclosed bag needs to be folded once. As shown in fig. 12, the hatched portion is a press-bonded area.

Step 3, disc swinging treatment: putting the flour bags 5 with the built-in long-strip thin gaskets 2 obtained in the step 2 into a tray 4 at intervals according to a certain number.

Step 4, standing and proofing: the tray 4 and the face pack 5 with the long-length shim 2 placed therein are placed in a proofing chamber and proofed. In the process, the optimal technological effect of the flour bag 5 is achieved by adjusting the temperature, the humidity and the time of the proofing chamber.

If the bread dough expands, the non-bread dough may loosen. The standing and proofing treatment of the dough is a disclosed technology. In step 1, the standing and proofing treatment may be performed, but the proofing in step 4 is the last step of the processing method. The fermentation at different stages is a necessary process treatment for realizing the flavor and the mouthfeel of the final pasta product.

Step 5, inserting the supporting plate 3: the spreader 3 is inserted between a pair of elongated shims 2 from the spreader insertion end of the elongated shims 2. As shown in fig. 3a, 3 b. The material of the supporting plate 3 is preferably stainless steel, and a fabrication hole (not shown in the figure) can be opened in the middle.

Preferably, the supporting plates 3 are a pair, and the front ends of the supporting plates 3 are chamfered to form acute angles, so that the insertion is more convenient; the rear ends of the two supporting plates 3 have a certain gap.

Preferably, the spreader 3 is a thicker spreader.

As shown in fig. 3c, a pair of supporting plates 3 are oppositely combined together.

As shown in fig. 13a and 13b, after the stay plate 3 is inserted, the stay plate 3 is sandwiched between the pair of elongated shims 2.

Step 6, setting treatment: the spreader plate 3 is spread so that a space having a larger volume is formed between the pair of elongated shims 2.

Preferably, the setting treatment is achieved by heat cooking.

The flour bag 5 inserted with the supporting plate 3 is heated and cooked. The heating cooking method can adopt the following steps: such as steaming, baking, frying, etc., or a combination thereof, to provide the noodle bag 5 with various flavors.

The spreader 3 is spread prior to or during cooking to form a space of greater volume between the pair of elongated shims 2.

As shown in fig. 14a and 14b, the intermediate space of the opened flour bag 5 is enlarged, and can contain various foods. In general, the supporting plates 3 are spread during the cooking process, and preferably a pair of supporting plates 3. If the supporting plate 3 is opened before cooking, a thicker supporting plate 3 can be adopted to meet the actual requirement, and the inserting of the supporting plate 3 and the opening of the supporting plate 3 are finished simultaneously.

Preferably, for non-leavened dough, the setting process may also be selected by a freezing process.

Before or during freezing, the bracing plate 3 is spread so that a space with a larger volume is formed between the pair of elongated shims 2.

As shown in fig. 14a and 14b, the intermediate space of the opened flour bag 5 is enlarged, and can contain various foods. In general, the support plates 3 are spread during freezing, and preferably a pair of support plates 3. If the supporting plate 3 is expanded before freezing, a thicker supporting plate 3 can be adopted to meet the actual requirement, and the inserting of the supporting plate 3 and the expanding of the supporting plate 3 are finished simultaneously.

Step 7, demoulding treatment: after the shaping of the bread bag 5, the support plate 3 is first separated from the bread bag 5, and then the pair of long thin spacers 2 are taken out, and the bag-shaped pasta is completed, as shown in fig. 1.

Freezing the shaped bag-shaped wheaten food, demoulding, and packaging in the form of frozen semi-finished product, or cooking and packaging.

Preferably, in

steps

2 and 3, a single forming of the plurality of flour bags 5 is carried out: a large rectangular wrapper 1 is produced, and a plurality of pairs of strip shims 2 are sequentially arranged on the upper side of the rectangular wrapper 1. The plurality of flour bags 5 can be made into a plurality of flour bags 5 at one time through mutually overlapping or folding forming and then pressing treatment, and the plurality of flour bags 5 connected together are separated or divided before or after the shaping treatment, and finally a plurality of independent flour bags 5 are made.

A plurality of independent flour bags 5 are manufactured at a time by stacking:

as shown in FIG. 15, a first large rectangular dough sheet 1 is produced by stacking, and a plurality of pairs of long thin spacers 2 are sequentially arranged on the upper side of the first large rectangular dough sheet 1, with the insertion ends of the supporting plates of the long thin spacers 2 extending outside the rectangular dough sheet 1.

As shown in fig. 16, a pocket is formed by stacking a second large rectangular dough sheet 1 and a first large rectangular dough sheet 1 in alignment, and finally pressing and bonding the stacked portions of the two large rectangular dough sheets 1 to each other. The shadow part is two large rectangular wrapper 1 areas needing pressing processing and can be pressed and processed at one time.

As shown in fig. 17, the plurality of connected dough bags 5 are divided by the partition plate 6 to finally produce a plurality of individual dough bags 5.

A plurality of individual face bags 5 are produced at a time by bottom edge folding:

as shown in fig. 18, when a plurality of face bags 5 are formed by folding at a time, a plurality of pairs of long sheets 2 are placed under a large rectangular face sheet 1 by folding along the bottom edge of the long sheet 2, and the chain line in the figure is a folding line.

As shown in fig. 19, a plurality of face bags 5 are folded at a time, and the processed regions are pressed by folding along the bottom edge of the long-length shim 2.

As shown in fig. 20, when a plurality of face bags 5 are formed by folding at a time, the face bags 5 are folded along the bottom edge of the long sheet 2, and the plurality of face bags 5 connected to each other are divided by the partition plate 6, thereby finally forming a plurality of individual face bags 5.

As shown in fig. 21a and 21b, the partition panel 6 includes a transverse vertical plate and a longitudinal vertical plate, and the transverse vertical plate fixes a plurality of longitudinal vertical plates together. The function of the plurality of longitudinal vertical plates in the partition plate 6 is to divide the flour bags 5, the distance between adjacent longitudinal vertical plates corresponds to the width of one flour bag 5, and the number of longitudinal vertical plates = the total number of independent flour bags 5-1.

The implementation description shows that the dough formula and the cooking method are changed, the wheaten food with different flavors can be made, the steamed bread, the fried bread sticks and the bread can be packaged, and a reliable solution is provided for the implementation of modern fast food of staple food.

Example 1: the processing of steaming bag-shaped wheaten food realizes the bag-shaped of steamed bread.

Step 1, processing dough:

step 1.1, preparing dough: the flour is prepared from 100 parts by weight of medium gluten flour, 1 part by weight of yeast, 1 part by weight of baking powder, 10 parts by weight of sugar and 42 parts by weight of water.

Step 1.2, machine calendering: making into dough sheet blank with thickness of 4-5mm.

And step 1.3, cutting the dough into a large rectangular wrapper 1.

Step 2, adopting folding forming to realize bag-shaped forming:

referring to fig. 18 and 19, a large rectangular dough sheet 1 is placed on the operation panel, and 5 pairs of long thin sheets 2 are placed on the large rectangular dough sheet 1 and folded, and are bonded together by pressing.

And 3, carrying out tray arrangement treatment, namely putting the finished product on a tray 4.

In the

steps

2 and 3, the non-folded part of the large rectangular wrapper 1 can be directly placed on the tray 4, the other half part to be folded is placed on the operation panel, and after the folding is finished, the formed connected flour bag is directly placed in the tray 4, so that the tray arrangement is optimally realized.

And 4, performing fermentation treatment at the temperature of 37-40 ℃ and the humidity of about 75% for 40 minutes.

Step 5, inserting a supporting plate 3, and inserting the supporting plate 3 into the middle of a pair of strip shims 2; then, the 5 connected dough bags 5 are separated by a partition plate 6 to produce 5 independent dough bags 5, as shown in fig. 20.

And 6, shaping, and opening the supporting plate 3 in the process.

And 6.1, putting the tray 4 and the materials in the steam box, and in the process of steaming, connecting a movement mechanism arranged in the steam box with the supporting plate 3 and opening the movement mechanism to enlarge the inner cavity space of the flour bag 5.

Step 6.2, steaming time: for 10 minutes.

And 6.3, after the flour bag is steamed, separating a moving mechanism arranged in the steam box from the supporting plate 3, and taking out the tray 4 and the objects contained in the tray.

And 7, demoulding, namely separating the supporting plate 3 from the flour bag 5, taking out the partition plate 6, taking out the pair of strip thin gaskets 2, and finishing the production of the bag-shaped flour food. And (5) further cooling the bag-shaped wheaten food, and then packaging.

Example 2: the processing of baking bag-shaped wheaten food is realized by the bag shape of the bread.

Step 1, processing the dough sheet.

Step 1.1, preparing dough, namely preparing the dough from 100 parts of high gluten flour, 1 part of yeast, 16 parts of sugar, 8 parts of egg liquid, 4g of milk powder, 6 parts of cream and 50 parts of water in parts by weight.

And step 1.2, carrying out machine rolling to prepare a dough sheet blank with the thickness of 4-5mm.

And step 1.3, cutting the dough into a large rectangular dough sheet 1.

And 2, forming into a bag shape by folding.

Referring to fig. 18 and 19, a large rectangular sheet 1 is placed on the operation panel, and 5 pairs of long thin sheets 2 are placed on the large rectangular sheet 1 and folded, and then pressed to be bonded.

In the step 2 and the step 3, the unfolded part of the large rectangular wrapper 1 can be directly connected to the tray 4, the other half of the folded part is placed on the operation panel, and after the folding is finished, the formed connected flour bag is directly placed in the tray 4, so that the tray arrangement processing is optimally realized.

And 4, performing fermentation treatment at the temperature of 28-32 ℃ and the humidity of about 80% for 90-150 minutes.

Step 5, inserting the supporting plate 3, and inserting the supporting plate 3 into the middle of the pair of strip shims 2; then, the connected 5 dough bags 5 are separated by a partition plate 6 to produce 5 independent dough bags 5, as shown in fig. 20.

Step 6, shaping treatment, and in the process, the supporting plate 3 is propped open;

and 6.1, putting the tray and the objects in the oven, and in the baking process, connecting a movement mechanism arranged in the oven with the supporting plate 3 and spreading the movement mechanism to enlarge the space of the inner cavity of the flour bag 5.

Step 6.2, baking time: 12 minutes, 190 ℃ on the fire and 170 ℃ on the fire.

And 6.3, after the flour bag 5 is baked, separating a moving mechanism arranged in the oven from the supporting plate 3, and taking out the tray 4 and the objects contained in the tray.

And 7, demoulding, namely, firstly separating the supporting plate 3 from the flour bag 5, taking out the partition plate 6, then taking out the pair of long thin gaskets 2, and finishing the production of the bag-shaped wheaten food. And (5) further cooling the bagged wheaten food, and packaging.

Example 3: the processing of frying bag-shaped wheaten food is realized by the bag-shaped fried bread stick.

Step 1, processing the dough sheet.

Step 1.1, preparing dough, namely preparing the dough by 100 parts of high gluten flour, 3 parts of aluminum-free deep-fried dough stick leavening agent, 5 parts of vegetable oil, 1 part of salt and 60 parts of water in parts by weight.

And step 1.3, cutting the dough into a large rectangular dough sheet 1.

And 2, forming into a bag shape by adopting folding.

Referring to fig. 18 and 19, a large rectangular sheet 1 is placed on the operation panel, and 5 pairs of long thin sheets 2 are placed on the large rectangular sheet 1 and folded, and are bonded together by press processing.

And 3, placing the finished product on a tray.

In the

steps

2 and 3, the unfolded part of the large rectangular wrapper 1 can be directly connected to the tray 4, the other half of the folded part is placed on the operation panel, and after the folding is finished, the formed connected flour bag 5 is directly placed in the tray 4, so that the tray arrangement processing is optimally realized.

And 6, shaping, and opening the supporting plate 3 in the process.

And 6.1, putting the tray 4 and the contents thereof into a freezer, quickly freezing at-18 ℃, fixing the supporting plate 3 by a movement mechanism arranged in the freezer in the quick freezing process, and expanding the supporting plate to enlarge the inner cavity space of the flour bag 5 and finally shaping.

And 6.2, after the flour bags are frozen, loosening the supporting plate 3 by a movement mechanism arranged in the freezing box, and taking out the tray 4 and the objects contained in the tray.

And 7, demoulding, namely separating the supporting plate 3 from the flour bag 5, taking out the partition plate 6, taking out the pair of strip thin gaskets 2, and finishing shaping of the bag-shaped flour food.

And 8, frying, namely directly frying the frozen and shaped flour bag 5 in oil at the temperature of 180 ℃. Because the hollow cavity is preferably arranged in a special frying pan, the quality of the frying pan is ensured.

Claims

1. A method for processing bag-shaped wheaten food is characterized in that: the method comprises the following steps:

step 1, processing of dough sheets: pressing the kneaded dough into thin slices, and cutting the thin slices into rectangular wrappers (1);

step 1.2, machine calendering: pressing into dough sheet blank by machine;

step 1.3, cutting the dough into a rectangular wrapper (1) or a large rectangular wrapper (1), wherein the area of the large rectangular wrapper (1) is multiple times of the area of the rectangular wrapper (1);

step 2, forming into a bag shape to obtain the flour bag (5) with the built-in long thin gasket (2): two pieces of rectangular dough sheets (1) are overlapped to form a bag shape or one piece of rectangular dough sheet (1) is folded to form a bag shape; when the two pieces of rectangular dough cover (1) are overlapped and formed, a pair of strip shims (2) is placed between the two pieces of rectangular dough cover (1); when the dough is folded and formed, a pair of strip shims (2) is placed on the rectangular dough sheet (1);

step 3, disc swinging treatment: putting the flour bags (5) with the built-in strip shims (2) obtained in the step (2) into a tray (4) at intervals according to a certain number;

step 4, standing and proofing: placing the tray (4) and the flour bag (5) with the strip-shaped thin gaskets (2) inside in a proofing chamber for proofing;

step 5, inserting a supporting plate (3): inserting the supporting plate (3) into the middle of the pair of long thin gaskets (2) from the supporting plate insertion end of the long thin gasket (2);

step 6, shaping treatment: the supporting plates (3) are expanded, so that a space with larger volume is formed between the pair of strip shims (2);

step 7, demoulding treatment: after the flour bag (5) is shaped, the supporting plate (3) is separated from the flour bag (5), then the pair of strip shims (2) are taken out, and the bag-shaped wheaten food is finished;

2. The method for producing a baggy pasta according to claim 1, wherein:

in the step 2, the long-strip thin gaskets (2) are made of stainless steel sheets, one end of each long-strip thin gasket (2) is a supporting plate insertion end, the supporting plate insertion end is bent into a circular arc or an acute angle and is arranged outside the rectangular dough sheet (1), the circular arcs of the long-strip thin gaskets (2) are tangent to each other, and along with the extension of the circular arcs, the two long-strip thin gaskets (2) are not overlapped together any more to form an opening-shaped gap, so that the subsequent supporting plate (3) can be inserted conveniently.

3. The method for producing baggy pasta according to claim 1, wherein:

in the step 2, the method for realizing bag-shaped formation by overlapping and forming two pieces of rectangular wrappers (1) comprises the following steps:

firstly, a first rectangular wrapper (1) is placed on an operation chopping board, then a pair of long-strip thin gaskets (2) are placed on the rectangular wrapper (1), the insertion ends of the supporting plates of the long-strip thin gaskets (2) extend out of the outer side of the rectangular wrapper (1), then a second rectangular wrapper (1) and the first rectangular wrapper (1) are aligned and stacked, and finally, the joint and stacked parts of the two rectangular wrappers (1) are pressed and bonded into a whole to form a pocket;

the method for forming the bag shape by folding and forming a piece of rectangular dough (1) comprises the following steps:

putting the cut rectangular wrapper (1) on an operation chopping board, then putting a pair of long thin gaskets (2) on the rectangular wrapper (1), wherein the insertion ends of the supporting plates of the long thin gaskets (2) extend out of the outer side of the rectangular wrapper (1), then folding the rectangular wrapper (1) to form a bag shape in a surrounding manner, and pressing the joint and overlapped parts of the rectangular wrapper (1);

wherein, the step of folding is one of the following three methods: folding along a single side edge of the elongated shim (2), folding sequentially along both side edges of the elongated shim (2), folding along a bottom edge of the elongated shim (2);

folding along a single side edge of the elongated shim (2):

the long-strip thin gasket (2) is placed on one side of the rectangular wrapper (1), is folded along one side edge of the long-strip thin gasket (2), and is folded once when being encircled to form a bag;

folding in proper order along the two sides limit of rectangular shim (2):

the long-strip thin gasket (2) is placed in the middle of the rectangular wrapper (1), is folded along two side edges of the long-strip thin gasket (2), and is folded twice when being encircled to form a bag;

folding along the bottom edge of the elongated shim (2):

the long-strip thin gasket (2) is placed below the rectangular wrapper (1), is folded along the bottom edge of the long-strip thin gasket (2), and is folded once when being enclosed into a bag.

4. The method for producing a baggy pasta according to claim 1, wherein: in the step 5, the supporting plates (3) are in a pair, and the front ends of the supporting plates (3) are chamfered to form acute angles, so that the supporting plates are more convenient to insert; the rear ends of the two supporting plates (3) have a certain gap.

5. The method for producing baggy pasta according to claim 1, wherein: in step 5, the supporting plate (3) is a thicker supporting plate.

6. The method for producing baggy pasta according to claim 1, wherein: in step 6, the shaping treatment is realized by heating and cooking; for non-leavened dough, the shaping process is performed by heat cooking or freezing.

7. The method for producing baggy pasta according to claim 1, wherein:

in the step 2 and the step 3, a plurality of flour bags (5) are formed at one time: manufacturing a large rectangular wrapper (1), and arranging a plurality of pairs of long thin gaskets (2) on the upper side of the rectangular wrapper (1) in sequence; the method comprises the steps of overlapping or folding to form, then carrying out pressing treatment, manufacturing a plurality of flour bags (5) at one time, and separating or dividing the flour bags (5) connected together before or after the shaping treatment to finally manufacture a plurality of independent flour bags (5).

8. The method for producing a baglike pasta according to claim 7, wherein:

-making a plurality of individual sachets (5) at a time by stacking:

the method comprises the steps of manufacturing a first large rectangular wrapper (1) by adopting overlapping forming, arranging a plurality of pairs of strip shims (2) in sequence on the upper side of the first large rectangular wrapper (1), and enabling the insertion ends of the supporting plates of the strip shims (2) to extend out of the outer side of the rectangular wrapper (1).

The method comprises the following steps of (1) forming by overlapping, aligning and overlapping a second large rectangular wrapper (1) and a first large rectangular wrapper (1), and finally pressing and bonding the overlapped parts of the two large rectangular wrappers (1) into a whole to form a pocket;

the plurality of connected flour bags (5) are divided by a partition plate (6) to finally form a plurality of independent flour bags (5).

9. The method for producing a baglike pasta according to claim 7, wherein:

-making a plurality of individual pouches (5) in one go by bottom-fold formation:

folding along the bottom edge of the long-strip thin gaskets (2), and placing a plurality of pairs of long-strip thin gaskets (2) below a large rectangular wrapper (1);

the long thin gasket (2) is folded along the bottom edge, and the plurality of connected flour bags (5) are divided by the partition board (6) to finally manufacture a plurality of independent flour bags (5).

10. Method for the manufacture of pasta in the form of bags according to claim 8 or 9, characterised in that:

the partition plate (6) comprises a transverse vertical plate and a longitudinal vertical plate, and the transverse vertical plate fixedly connects a plurality of longitudinal vertical plates together; the distance between adjacent longitudinal vertical plates corresponds to the width of one flour pocket (5), and the number of the longitudinal vertical plates = 1 of the total number of the independent flour pockets (5).