The following is the production process of egg yolk pie.
Weight control in 0.57-0.62, generally 0.58. 4. Grouting molding?
① Check whether the machine platform of the molding machine is normal, and pour the slurry into the bucket after it is normal. (2) The template of filled products should be cleaned and coated with demoulding oil before use. ?
(3) The temperature in the molding room of sandwich products should be kept at 18-22℃, and the rotating speed of the molding machine should be between 30-34Hz. ?
④ The weight of stuffing products should be controlled at 2 1-22g/ piece, and the weight of sandwich products should be controlled at11.5-12.5g/piece. 5. baking?
① The oven for filling products is set to 165℃- 175℃, 13- 18 seconds. It is required that the weight after baking is 19-20g and the moisture content is 15- 17%. ?
2 sandwich products?
A: Temperature setting Zone I: upper limit temperature 235-240℃, lower limit temperature185-190℃ Zone II: upper limit temperature 220-225℃, lower limit temperature 185℃. Zone 3: the upper limit temperature is 200-205℃, and the lower limit temperature is 180- 185℃?
B: The speed of steel strip: 26-28Hz can be determined according to the color of the cake surface, and the color depth can be accelerated and slowed down. ?
C: The diameter of the cake should be 6.8±0.2cm, the thickness should be1.3 0.1cm, the weight should be 9- 10g, the water content should be 16- 18%, and the color should be golden yellow. ?
D: Do not turn on the top exhaust fan during normal operation, and turn it on after the furnace cools down. E: Pay attention to the temperature rise of the steel strip and the phenomenon of edge running during cooling, and pay attention to the position of the paper so that the cake is in the middle of the tape as far as possible. ?
F: The winder should be controlled at 15- 17A. Too fast and easy to break, too slow and cakes will pile up. 6. cooling and demoulding?
(1) After demoulding, the temperature before filling shall not be higher than 35℃. ?
② The demoulding of sandwich products should be free from sticking paper, broken edges and edge collapse. 7. Turn the cake?
(1) When starting, the air pressure is generally controlled at 0.4-0.6mpa. ?
(2) Each column should be arranged neatly, with the first row facing upwards. If there is any mistake, it should be adjusted immediately. 8. Core injection?
(1) Control the core material weight of the core injection product to be about 5-5.5g, and the cake weight after core injection to be 24-26g. (2) After injection, there shall be no paste sticking and core exposure on the surface of the product. ③ The weight of the core material of the sandwich product is controlled at 7.5-8.5g, and the cake after sandwich is about 25-26g. (4) Sandwich products shall not have two pieces of misplaced cream exposed. 9. packaging?
① Choose different packaging films according to different products. ?
(2) Be careful when putting semi-finished products into the packaging machine to prevent extrusion deformation. ③ Spray a small amount of alcohol before packaging. ?
(4) The product shall be fully packaged and tightly sealed, and the coding date shall be clear and correct. (5) properly inflated, not hot, not leaking. 3. Inspection points and inspection procedures?
1. eggshell removal: eggshells in the egg liquid are selected by special operators, and the selected eggshell-free egg liquid is not recorded and reused. ?
2. Sieving powder: operated by a special person, the raw and auxiliary materials with larger particles are screened out, re-ground and not recorded. ?
3. Beating: The operator will check the specific gravity of each pot of pulp at any time. If the specific gravity of individual pulp is too high, it should be reworked and pulped again. If the specific gravity of individual pulp is too low, it should be isolated and recorded in the blank operation record of the general plant. ?
4. Grouting molding: The operator adjusts the weight of injected products by himself and records it in the green pouring operation record of the General Plant.