CN108812815A - A kind of snack food stone cake - Google Patents
A kind of snack food stone cake Download PDFInfo
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- CN108812815A CN108812815A CN201811001854.6A CN201811001854A CN108812815A CN 108812815 A CN108812815 A CN 108812815A CN 201811001854 A CN201811001854 A CN 201811001854A CN 108812815 A CN108812815 A CN 108812815A
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- stone
- cake
- degrees celsius
- dough
- temperature
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- 239000004575 stone Substances 0.000 title claims abstract description 111
- 235000013305 food Nutrition 0.000 title abstract description 12
- 235000011888 snacks Nutrition 0.000 title abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 24
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000000377 silicon dioxide Substances 0.000 claims abstract description 8
- TWNQGVIAIRXVLR-UHFFFAOYSA-N oxo(oxoalumanyloxy)alumane Chemical compound O=[Al]O[Al]=O TWNQGVIAIRXVLR-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 claims description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 229910001868 water Inorganic materials 0.000 claims description 24
- 238000000465 moulding Methods 0.000 claims description 11
- CPLXHLVBOLITMK-UHFFFAOYSA-N Magnesium oxide Chemical compound [Mg]=O CPLXHLVBOLITMK-UHFFFAOYSA-N 0.000 claims description 10
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 10
- 238000000855 fermentation Methods 0.000 claims description 10
- 230000004151 fermentation Effects 0.000 claims description 10
- 235000013312 flour Nutrition 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- 241000209140 Triticum Species 0.000 claims description 6
- 235000021307 Triticum Nutrition 0.000 claims description 6
- 238000010411 cooking Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- DQMUQFUTDWISTM-UHFFFAOYSA-N O.[O-2].[Fe+2].[Fe+2].[O-2] Chemical compound O.[O-2].[Fe+2].[Fe+2].[O-2] DQMUQFUTDWISTM-UHFFFAOYSA-N 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 5
- 239000000395 magnesium oxide Substances 0.000 claims description 5
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 5
- 230000002269 spontaneous effect Effects 0.000 claims description 5
- BRPQOXSCLDDYGP-UHFFFAOYSA-N calcium oxide Chemical compound [O-2].[Ca+2] BRPQOXSCLDDYGP-UHFFFAOYSA-N 0.000 claims description 4
- 239000000292 calcium oxide Substances 0.000 claims description 4
- ODINCKMPIJJUCX-UHFFFAOYSA-N calcium oxide Inorganic materials [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 239000008267 milk Substances 0.000 claims description 4
- 210000004080 milk Anatomy 0.000 claims description 4
- 235000013336 milk Nutrition 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 229910052573 porcelain Inorganic materials 0.000 claims description 4
- 239000004411 aluminium Substances 0.000 claims description 3
- 229910052782 aluminium Inorganic materials 0.000 claims description 3
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 3
- 239000008157 edible vegetable oil Substances 0.000 claims description 3
- 230000003647 oxidation Effects 0.000 claims description 3
- 238000007254 oxidation reaction Methods 0.000 claims description 3
- 238000005245 sintering Methods 0.000 claims description 3
- 238000004513 sizing Methods 0.000 claims description 3
- PNEYBMLMFCGWSK-UHFFFAOYSA-N aluminium oxide Inorganic materials [O-2].[O-2].[O-2].[Al+3].[Al+3] PNEYBMLMFCGWSK-UHFFFAOYSA-N 0.000 claims description 2
- 239000000919 ceramic Substances 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 2
- 229910052799 carbon Inorganic materials 0.000 claims 2
- 229910052739 hydrogen Inorganic materials 0.000 claims 2
- 239000001257 hydrogen Substances 0.000 claims 2
- 125000004435 hydrogen atom Chemical class [H]* 0.000 claims 2
- 239000011734 sodium Substances 0.000 claims 2
- 229910052708 sodium Inorganic materials 0.000 claims 2
- 238000002360 preparation method Methods 0.000 abstract description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
- 239000000523 sample Substances 0.000 description 4
- 238000005299 abrasion Methods 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 238000005360 mashing Methods 0.000 description 3
- GWEVSGVZZGPLCZ-UHFFFAOYSA-N Titan oxide Chemical compound O=[Ti]=O GWEVSGVZZGPLCZ-UHFFFAOYSA-N 0.000 description 2
- 235000015895 biscuits Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000019482 Palm oil Nutrition 0.000 description 1
- XUIMIQQOPSSXEZ-UHFFFAOYSA-N Silicon Chemical compound [Si] XUIMIQQOPSSXEZ-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000000418 atomic force spectrum Methods 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- NJPPVKZQTLUDBO-UHFFFAOYSA-N novaluron Chemical compound C1=C(Cl)C(OC(F)(F)C(OC(F)(F)F)F)=CC=C1NC(=O)NC(=O)C1=C(F)C=CC=C1F NJPPVKZQTLUDBO-UHFFFAOYSA-N 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 239000002540 palm oil Substances 0.000 description 1
- 238000005498 polishing Methods 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000004537 pulping Methods 0.000 description 1
- 238000013139 quantization Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 229910052710 silicon Inorganic materials 0.000 description 1
- 239000010703 silicon Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000004408 titanium dioxide Substances 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
This application provides a kind of high crisp brittleness snack food stone cake, the novel stone as main component with aluminum oxide and silica is used in preparation process, and use high temperature preheating stone, low temperature baking technique.
Description
One technical field
The invention belongs to field of food, specifically, the present invention provides a kind of snack food stone cake and its preparation sides
Method.
Two background techniques
Stone cake also known as stone cake, stone steamed bun, bar pieces are a kind of time-honored flavor foods in Shanxi and In Shanxi Area
Product.Stone cake manufacture craft is unique, and biscuit is placed on the stone heated, repaves put stone thereon, the heat conducted with stone
Biscuit is slowly baked, has the characteristics that thin, fragrant, crisp, easy to digest, shelf-stable.
One's early years family or workshop production stone cake mostly made with conventional manual method, artificial or machine and face are placed on stove
It is baked one by one on tool；As stone cake is slowly received and is liked by the crowd in other areas of the whole nation as a kind of snack food,
Automation, the industrialized production device and method for having developed many stone cakes, such as 102210335 A, CN 207411379 of CN
U, stone cake automated production equipment is provided in 202127751 U of CN.Its except the Shaanxi of Shanxi of this food of stone cake
He area is mainly as snack food rather than staple food is edible, the crispiness being applicable in when as staple food is bright when as snack food
It is inadequate, mouthfeel is not only influenced, but also be easy to bring product dampness, stale bad impression to consumer；In addition, stone cake
Cobble used in conventionally produced is in the industrialized production equipment for high-intensitive, high speed, such as CN
When in the production equipment of 207411379 U, there are problems that rough surface be difficult to separate, quick abrasion, polluted product, CN
102210335 A, CN 202127751 in U using the molding method of fixing mould cooking process (not with mold conduction plus
Heat) and bumps randomness on it is entirely different with conventional method, the flavor and taste of traditional stone cake can not be retained.
Therefore, have in the industry and improve existing industrial automation production method, while keeping traditional handicraft and taste
Product crispiness and product quality are improved, and improves the urgent need of production convenience degree.
Three summary of the invention
In view of the above-mentioned problems, on the one hand, applicant has developed with aluminum oxide and silica height as main component
Hardness, high-wearing feature, elastomeric novel stone, to improve the pressing process of stone cake to improve brittleness, and reduce abrasion,
Increase the service life of stone；Another aspect applicant improves the preheating of the stone in stone cake production process and baking temperature,
Using high temperature preheating stone, low temperature baking technique temperature in cooking process is slowly reduced conducive to water vapour in a certain range
It forms hole configurations and increases crisp brittleness.The thick brittleness of stone cake product effectively is improved by the improvement of these two aspects, and is mentioned
High production convenience degree.
On the one hand, it this application provides a kind of stone cake, produces according to the following steps：
The face and：Wheat flour, water is taken to be stirring evenly and then adding into ferment-fermented or spontaneous fermentation, wherein proper amount of edible is added
Salt, sodium bicarbonate or sodium carbonate and water and other optional ingredients, are beaten in warm water or normal-temperature water；
Molding 1：By the automatic continuous roll-in of dough, it is molded into the dough of predetermined thickness size；
Molding 2：Using stone is two-sided or single side suppresses dough；
It toasts and separates：Dough is toasted together together with stone, followed by cake stone separates；
Cooling and packaging.
Further, milk powder is added in the stirring to pulp process.
Further, edible vegetable oil and/or egg are added.
Further, it toasts and stone is preheated with before separating, stone preheating temperature is 50-350 degrees Celsius.
Further, stone preheating temperature is 50-150 degrees Celsius, 150-250 degrees Celsius or 250-350 degrees Celsius.
Further, stone preheating temperature is 140 degrees Celsius, 200 degrees Celsius, 260 degrees Celsius or 300 degrees Celsius.
Further, it is baked 100-350 degrees Celsius of temperature, cooking time is 2-10 minutes.
Further, it is baked 100-250 degrees Celsius or 250-350 degrees Celsius of temperature.
Further, stone preheating temperature is 315 degrees Celsius, is baked 250 degrees Celsius of temperature, cooking time is 5 minutes
Further, China Patent Publication No. CN 207411379 U or CN 207544186 U or CN are used in production
Equipment in 207544187 U.
Further, stone used in stone cake production includes aluminum oxide 80%-95%, titanium dioxide by weight
Silicon 6-10%.
Further, stone used in stone cake production is organized by weight as aluminum oxide 90%, silica
9%, magnesia 0.5%, di-iron trioxide 0.3%, calcium oxide 0.2%.
Further, stone used in stone cake production is made in accordance with the following methods：According to by weight three oxidations two
Aluminium 90%, silica 9%, magnesia 0.5%, di-iron trioxide 0.3%, calcium oxide 0.2% ratio various powder are mixed
It closes, crosses 200 meshes, be placed in 12mm diameter circle spherical mold, 1500 ± 50 degrees Celsius of sintering sizings.The oxidation of 95 porcelain is added
Aluminium porcelain mill ball grinds 12 hours in the ball mill and is made.
A kind of stone cake production method, including：
The face and：Wheat flour, water is taken to be stirring evenly and then adding into ferment-fermented or spontaneous fermentation, wherein proper amount of edible is added
Salt, sodium bicarbonate or sodium carbonate and water and other optional ingredients, are beaten in warm water or normal-temperature water；
Molding 1：By the automatic continuous roll-in of dough, it is molded into the dough of predetermined thickness size；
Molding 2：Using stone is two-sided or single side suppresses dough；
It toasts and separates：Dough is toasted together together with stone, followed by cake stone separates；
Cooling and packaging；
Wherein stone is preheated in production, stone preheating temperature is 315 degrees Celsius, is baked 250 degrees Celsius of temperature, is baked
Time processed is 5 minutes.
Four Detailed description of the inventions
Fig. 1 is with the product appearance of the produced stone cake of the application method；
Fig. 2 is stone appearance used in the application method；
Fig. 3 is stone cake production equipment appearance used in the application method.
Five specific embodiments
The production of stone used in 1 the application method of embodiment
According to aluminum oxide 90% by weight, silica 9%, magnesia 0.5%, di-iron trioxide 0.3%, oxygen
The ratio for changing calcium 0.2% mixes various powder, crosses 200 meshes, is placed in 12mm diameter circle spherical mold, 1500 ± 50 take the photograph
The sintering sizing of family name's degree.The alumina ceramics mill ball that 95 porcelain are added is ground 12 hours in the ball mill.
Manufactured stone is uniform smooth white spherosome, bulk density about 3.6g/cm3, Mohs' hardness is about
9Mohs (general cobble Mohs' hardness is 7 or so), water absorption rate≤0.01%, from abrasion≤0.015%, certainly from 80cm eminence
By rebound height after falling bodies to polishing floor tile face not less than 40cm (general its height of cobble bullet is no more than 20cm) (see Fig. 2).
The production of embodiment 2 the application stone cake product and contrast product
Production is using the stone produced in automation stone cake production equipment described in 207411379 U of CN and embodiment 1
Son
Product 1：
The face and：800 parts of wheat flour, 200 parts of milk powder, 200 parts of water spontaneous fermentation 12 hours after mixing evenly are taken, to after fermentation
Dough in be added 100 parts of wheat flour, 80 parts of palm oil, 50 parts of egg, 20 parts of salt, 15 parts of sodium carbonate, 100 parts of water, about
It is beaten 10 minutes in 40 degrees Celsius of water；
Molding 1：By the automatic continuous roll-in of dough, it is molded into 2mm thickness, the round dough of about 80mm diameter；
Molding 2：Using in 207411379 U of CN production equipment be baked stone cake, 300 degrees Celsius of stone preheating temperature,
It 150 degrees Celsius of baking temperature, toasts 5 minutes, flour cake is separated with the separating mechanism in production equipment and stone, stone enter circulation
It uses；
Cooling and packaging.
Manufactured stone cake be it is light yellow, edge and protrusion have brown, diameter about 80mm, apparent thickness about 8mm, cake
Skin thickness about 3mm, single side complete round pool number about 22-27, round pool depth about 2-6mm.Water content about 2%, section is yellowish-white alternate,
There is air hole structure (see Fig. 1).There are a fermented product and the special fragrance of stone baked goods, it is direct-edible or reconstituted in warm water
It is edible.
In embodiment, edible salt and water and other optional ingredients, before fermentation, in fermentation process, after fermentation,
It can be added, not limit the time of addition.As long as not influencing fermentation.
Mashing together can be added before mashing, be also added in pulping process, or after mashing for milk powder, also have no effect on life
The product form of production.
Add edible vegetable oil and/or egg.Vegetable oil can be added either step in above process, such as stirred
Each step such as mix, ferment, being beaten, making dough.For egg, other than zymotechnique, can be added in each technique.
Product 2：
It is produced substantially according to 1 production method of product, stone preheating temperature and baking temperature are set as 140 degrees Celsius, 150 take the photograph
Family name's degree toasts 10 minutes.
Product 3：
It is produced substantially according to 1 production method of product, stone preheating temperature and baking temperature are set as 200 degrees Celsius, 150 take the photograph
Family name's degree toasts 8 minutes.
Product 4：
It is produced substantially according to 1 production method of product, stone preheating temperature and baking temperature are set as 260 degrees Celsius, 200 take the photograph
Family name's degree toasts 7 minutes.
Product 5：
It is produced substantially according to 1 production method of product, stone preheating temperature and baking temperature are disposed as 200 degrees Celsius, dry
It is 8 minutes roasting.
Product 6：
It is produced substantially according to 1 production method of product, stone preheating temperature is 315 degrees Celsius and baking temperature is 250 Celsius
Degree toasts 5 minutes.
Product 7：
It is produced substantially according to 1 production method of product, stone selects the natural cobble of subcircular of diameter 10mm or so.
The test of 3 crisp brittleness of embodiment
Since crisp brittleness this index there is no the characterizing method of standard, with reference to proposition usual and pertinent literature in industry
Way according to following quantization method evaluation stone cake product crisp brittleness：
Each stone cake sample is the circular product of the about 80mm diameter originated from production equipment of the same race；
Detection device uses Britain SMS company's T A-XT2i property tester；
Using the HDP pedestal of TA-XT2i when detection, diametrical direction is prolonged with BSK probe and pushes the stone cake established, with TA-
XT2i carries software and analyzes force curve, obtains space rupture number (secondary/mm, the ratio of positive peak number and distance) to characterize shortcake, most
Corresponding energetically to strain (ratio of maximum, force corresponding distance and shear distance) to characterize brittleness, every part of sample, which is repeated 5 times, makes even
Mean value.
6 1 0.3 0.05
It is aided with following sensory evaluation scores method：
10 through special training and are familiar with the personnel of product and score according to the crisp brittleness that following standard is each stone cake sample：
1. sense organ crisp brittleness standards of grading of table
Crisp brittleness evaluation result is as follows：
The crisp brittleness evaluation result of each product of table 2.
It can be seen that novel stone and the stone preheating of the use of the application and baking temperature effectively improve product
Crisp brittleness, wherein novel stone is affected to brittleness, and stone preheating and baking temperature are affected to shortcake.And from table
It is beneficial to product product control as it can be seen that effectively improving the crisp homogeneity of product using uniform stone in 2.
In addition, finding in production practices, 30 normal production dates can be used in the novel stone of the application, and no replacement is required, and it
The preceding natural cobble used produces 2 normal production dates or so and replaces with regard to needing to select simultaneously part, otherwise product visual detection
In i.e. be easy find rubble in high proportion.
Claims (14)
1. a kind of stone cake, produces according to the following steps：
The face and：Wheat flour, water is taken to be stirring evenly and then adding into ferment-fermented or spontaneous fermentation, wherein proper amount of edible salt, carbon is added
Sour hydrogen sodium or sodium carbonate and water and other optional ingredients, are beaten in warm water or normal-temperature water；
Molding 1：By the automatic continuous roll-in of dough, it is molded into the dough of predetermined thickness size；
Molding 2：Using stone is two-sided or single side suppresses dough；
It toasts and separates：Dough is toasted together together with stone, followed by cake stone separates.
2. milk powder is added in the stirring to pulp process in stone cake as claimed in claim 1.
3. stone cake as claimed in claim 1 adds edible vegetable oil and/or egg.
4. any one stone cake as described in claim 1-3, toasts and preheats with before separating to stone, stone preheating temperature
Degree is 50-350 degrees Celsius.
5. stone cake as claimed in claim 4, stone preheating temperature is 50-150 degrees Celsius, 150-250 degrees Celsius or 250-350 and takes the photograph
Family name's degree.
6. stone cake as claimed in claim 5, stone preheating temperature is 140 degrees Celsius, 200 degrees Celsius, 260 degrees Celsius or 300 take the photograph
Family name's degree.
7. stone cake as claimed in claim 5 is baked 100-350 degrees Celsius of temperature, cooking time is 2-10 minutes.
8. stone cake as claimed in claim 6 is baked 100-250 degrees Celsius or 250-350 degrees Celsius of temperature.
9. stone cake as claimed in claim 5, stone preheating temperature is 315 degrees Celsius, is baked 250 degrees Celsius of temperature, cooking time
It is 5 minutes.
10. using China Patent Publication No. CN 207411379 U or CN in production such as the stone cake of any one of claim 1-9
Equipment in 207544187 U of 207544186 U or CN.
11. stone used in stone cake production includes three oxidations two by weight such as the stone cake of any one of claim 1-9
Aluminium 80%-95%, silica 6-10%.
12. stone used in stone cake production is organized by weight as aluminum oxide such as the stone cake of claim 11
90%, silica 9%, magnesia 0.5%, di-iron trioxide 0.3%, calcium oxide 0.2%.
13. stone used in stone cake production is made in accordance with the following methods such as the stone cake of claim 12：According to by weight
Count the ratio general of aluminum oxide 90%, silica 9%, magnesia 0.5%, di-iron trioxide 0.3%, calcium oxide 0.2%
Various powder mixing, cross 200 meshes, are placed in 12mm diameter circle spherical mold, 1500 ± 50 degrees Celsius of sintering sizings.It is added
The alumina ceramics mill ball of 95 porcelain grinds 12 hours in the ball mill and is made.
14. a kind of stone cake production method, including：
The face and：Wheat flour, water is taken to be stirring evenly and then adding into ferment-fermented or spontaneous fermentation, wherein proper amount of edible salt, carbon is added
Sour hydrogen sodium or sodium carbonate and water and other optional ingredients, are beaten in warm water or normal-temperature water；
Molding 1：By the automatic continuous roll-in of dough, it is molded into the dough of predetermined thickness size；
Molding 2：Using stone is two-sided or single side suppresses dough；
It toasts and separates：Dough is toasted together together with stone, followed by cake stone separates；
Cooling and packaging；
Wherein stone is preheated in production, stone preheating temperature is 315 degrees Celsius, is baked 250 degrees Celsius of temperature, when baking
Between be 5 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811001854.6A CN108812815B (en) | 2018-08-30 | 2018-08-30 | Leisure food stone cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811001854.6A CN108812815B (en) | 2018-08-30 | 2018-08-30 | Leisure food stone cake |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN108812815A true CN108812815A (en) | 2018-11-16 |
| CN108812815B CN108812815B (en) | 2021-08-13 |
Family
ID=64151672
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811001854.6A Active CN108812815B (en) | 2018-08-30 | 2018-08-30 | Leisure food stone cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108812815B (en) |
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| GB2554774A (en) * | 2016-10-06 | 2018-04-11 | Frito Lay Trading Co Gmbh | Snack food chips |
| CN207411379U (en) * | 2018-02-13 | 2018-05-29 | 山西海玉园食品有限公司 | Retain the stone cake production line of traditional handicraft |
| CN207544187U (en) * | 2018-02-13 | 2018-06-29 | 山西海玉园食品有限公司 | Stone cake production line |
| CN207544186U (en) * | 2018-02-13 | 2018-06-29 | 山西海玉园食品有限公司 | Stone cake production line |
| CN108378113A (en) * | 2018-02-13 | 2018-08-10 | 山西海玉园食品有限公司 | A kind of stone stone cake production method |
-
2018
- 2018-08-30 CN CN201811001854.6A patent/CN108812815B/en active Active
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102210335A (en) * | 2011-05-13 | 2011-10-12 | 山西太谷荣欣堂食品有限公司 | Forming machine for producing stone cake |
| CN102491735A (en) * | 2011-11-22 | 2012-06-13 | 中国铝业股份有限公司 | Method for producing aluminium oxide ceramic ball |
| GB2554774A (en) * | 2016-10-06 | 2018-04-11 | Frito Lay Trading Co Gmbh | Snack food chips |
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