Method for automatically and continuously preparing multi-layer cake pulp

• Main Authors: HUI LIJUAN, FENG YANBO, SHAO YUE, LI YULU, MA YONG, BI HAIYAN
• Format: Patent
• Language: Chinese; English
• Published: 24.09.2014
• Subjects: BAKERY PRODUCTS; BAKING; EDIBLE DOUGHS; HUMAN NECESSITIES; PRESERVATION THEREOF; TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS

The invention discloses a method for automatically and continuously preparing multi-layer cake pulp. According to a dough kneading method for preparing a multi-layer pancake, flour is kneaded into dough for fermentation; the fermented dough is placed on a dough support consisting of a pair of rollers, flows to extend through gaps of the rollers and is subjected to oil rolling by the rollers simultaneously, so that a continuous dough sheet with the thickness ranging from 2 mm to 20 mm and the width ranging from 100 mm to 400 mm is formed, the dough sheet is secondarily coated with oil by the rollers with oil in the rolling process, the oil is edible vegetable oil, and seasonings can be added; while the dough sheet is prepared, the dough support rotates continuously at the speed of 1 revolution per minutes to 60 revolutions per minute, and the dough sheet is twisted into a fried dough twist type thick strip; the fried dough twist type thick strip is rolled into a platy pancake body with the thickness ranging fr