CN1183904A - Production method and device for fermented and moulded rolled cake - Google Patents
Production method and device for fermented and moulded rolled cake Download PDFInfo
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- CN1183904A CN1183904A CN 96120953 CN96120953A CN1183904A CN 1183904 A CN1183904 A CN 1183904A CN 96120953 CN96120953 CN 96120953 CN 96120953 A CN96120953 A CN 96120953A CN 1183904 A CN1183904 A CN 1183904A
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- cake
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Abstract
Flour, sugar, salt, milk powder, egg, water and yeast in certain proportion are mixed evenly through stirring, fermented and high temperature moulded in moulding press to produce cakes. The moulding press consists of moulding machine comprising steel plate, electrothermal plate, moulding plate and resistance wire, and temperature controller. The said method can produce soft, delicious, nutritive and tough cake and is suitable for industrial production.
Description
The invention relates to a cake making therapy and a device, in particular to a method and a device for making a rolled cake by fermentation and mould pressing.
Over the years, the wheaten food is a favorite food of Chinese people, particularly various cakes, such as spring rolls, spring cakes, Shandong battercake and the like, are one of the wheaten foods generally favored by people, but at present, the cakes are generally limited in household making, are hard in texture and single in nutrition, cannot be made quickly, and are not favorable for the fast pace of life of people becoming nervous nowadays.
In order to overcome the defects of the prior art, the invention prepares the roll cake by a fermentation mould pressing method, so that the cake is soft and delicious, has rich nutrition and is convenient for industrial production.
The purpose of the invention is realized as follows:
a fermented rolled cake is prepared from flour 35.2-45.2%, sugar 0.5-1.2%, salt 0.5-1.2%, milk powder 1.1-2.0%, egg 2.0-6.0%, water 47.2-55.2% and yeast 0.2-1.0% by mixing, stirring, and performing comprehensive treatment.
The comprehensive treatment is to uniformly stir flour, sugar, salt, milk powder, eggs, water and yeast, ferment for 15-25 minutes and then place the mixture into a mould pressing device to be pressed into a formed cake.
The mould pressing device consists of a mould pressing machine 1 and a temperature control device 2, and the mould pressing machine 1 and the temperature control device 2 are fixedly connected together.
The die press 1 consists of an upper cover 3 and a base 4, wherein the upper cover 3 is movably connected with the base 4; the upper cover 3 and the base 4 are respectively composed of a steel plate 7, a heating plate 9 and an iron shell 11 from inside to outside, and the steel plate 7, the heating plate 9 and the iron shell 11 are fixedly connected together; a plurality of rows of resistance wires 8 are wound in the heating plate 9; a concave template 5 is arranged in the middle of the base 4; the bottom of the base 4 is provided with a power supply device 10; handles 6 are respectively arranged outside the upper cover 3 and the base 4.
The template 5 is round or other shapes.
The invention has the advantages that the rolled cake prepared by the fermentation method is soft and delicious and rich in nutrition, the cake can be made to have toughness by the mould pressing of the mould pressing device, and the mould pressing method is convenient for forming industrial production.
The invention is described in further detail below with reference to the accompanying drawings:
FIG. 1 is a block diagram of the production process of the present invention;
FIG. 2 is a perspective view of the device of the present invention when open;
fig. 3 is a front cross-sectional view of the device of the present invention when closed.
Firstly, the formula is prepared according to the following components (weight percentage):
35.2-45.2% of flour;
sugar 0.5-1.2;
0.5-1.2 of salt;
1.1-2.0 parts of milk powder;
2.0-6.0 of eggs;
47.2-55.2% of water;
0.2-1.0% of yeast.
The formula (weight percentage) for achieving the best effect is as follows:
40.2 parts of flour, 0.8 part of sugar, 0.8 part of salt, 1.6 parts of milk powder, 4 parts of eggs, 52.2 parts of water (30-40 ℃) and 0.4 part of yeast.
The batter prepared according to the formula is uniformly stirred, and the yeast is added into the batter, so that the batter is fermented for 15-25 minutes to form fermentation sugar and oxygen, carbon dioxide and alcohol are generated, a large amount of bubbles are generated in the batter, and the formed cake is soft and delicious; the alcohol produced in the fermentation process and the lactic acid in the dough react chemically (see formula 2) to form esters, so that the cake has unique alcohol fragrance, the yeast contains a large amount of protein and vitamins, the yeast is propagated in a large amount through the fermentation, and the nutrient content of the yeast is greatly improved.
The equation: 1. 。
2、
after the fermentation is finished, the mould pressing device is switched on by a power supply 10, the electric heating plate 9 is electrified by the resistance wire 8 of the mould pressing machine 1, the steel plate 7 is simultaneously made to conduct heat, and when the temperature of the steel plate 7 reaches about 300 ℃, a display lamp of the temperature control device 2 is on. At this time, the upper cover 3 of the molding press 1 is opened, the fermented batter is quantitatively put into the template 5 of the base 4, and then the upper cover 3 is closed, and after several seconds, the cake is cooked. The temperature control device 2 is a temperature controller with a display function on the market. The upper cover 3 and the base 4 are respectively provided with a handle 6, which is convenient for carrying. Because the steel plate of the molding press 1 has a certain weight and forms a certain pressure, the density of the pasty flour is increased through high-temperature extrusion, so that the cake has certain toughness, thetexture of the cake is compact, and the surface color is uniform and consistent. The mould pressing makes the cake manufacture changed from the prior completely manual operation into the semi-mechanical operation, and the manufacture is quick, and 2 cakes can be manufactured in about 1 minute.
The vegetable, meat, seasoning and the like which are favored by people can be randomly put on the prepared cake, and then the cake is rolled for eating, and the cake has certain toughness, is not broken, is soft and delicious, has extremely high nutritional value, and simultaneously can lay a foundation for the subsequent automatic industrial production and the chain popularization of Chinese fast food formed by the rolled cake.
Claims (5)
1. A roll cake made by fermentation mould pressing is characterized in that: the rolled cake is prepared by mixing 35.2-45.2% of flour, 0.5-1.2% of sugar, 0.5-1.2% of salt, 1.1-2.0% of milk powder, 2.0-6.0% of eggs, 47.2-55.2% of water and 0.2-1.0% of yeast, stirring and carrying out comprehensive treatment.
2. The tortilla made by fermentation and molding according to claim 1, wherein the comprehensive treatment is to mix flour, sugar, salt, milk powder, egg, water and yeast uniformly, ferment for 15-25 minutes and then mold in a molding device to make a formed tortilla.
3. The roll cake made by fermentation die pressing according to claim 2, characterized in that the die pressing device is composed of a die pressing machine (1) and a temperature control device (2), and the die pressing machine (1) and the temperature control device (2) are fixedly connected together.
4. The cakeroll made by fermentation and press molding according to claim 3, characterized in that the molding press (1) is composed of an upper cover (3) and a base (4), the upper cover (3) and the base (4) are movably connected; the upper cover (3) and the base (4) are respectively composed of a steel plate (7), a heating plate (9) and an iron shell (11) from inside to outside, and the steel plate (7), the heating plate (9) and the iron shell (11) are fixedly connected together; a plurality of rows of resistance wires (8) are wound in the heating plate (9); a sunken template (5) is arranged in the middle of the base (4); the bottom of the base (4) is provided with a power supply device (10); handles (6) are respectively arranged outside the upper cover (3) and the base (4).
5. The leavened and pressed tortilla according to claim 4, characterized in that the template (5) is round or other shape.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 96120953 CN1183904A (en) | 1996-12-05 | 1996-12-05 | Production method and device for fermented and moulded rolled cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 96120953 CN1183904A (en) | 1996-12-05 | 1996-12-05 | Production method and device for fermented and moulded rolled cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1183904A true CN1183904A (en) | 1998-06-10 |
Family
ID=5126689
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 96120953 Pending CN1183904A (en) | 1996-12-05 | 1996-12-05 | Production method and device for fermented and moulded rolled cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1183904A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101006798B (en) * | 2007-01-26 | 2010-12-15 | 吴雪锋 | Waffles |
-
1996
- 1996-12-05 CN CN 96120953 patent/CN1183904A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101006798B (en) * | 2007-01-26 | 2010-12-15 | 吴雪锋 | Waffles |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |