Multi-functional egg pancake processing machine and using method thereof

Abstract

The invention relates to a multi-functional egg pancake processing machine. A heating roller is mounted on a fixing framework, and is driven to rotate through a driving mechanism; an egg liquid supplytank is arranged on one side of the heating roller; a stripped slit liquid outlet is formed in one side close to the heating roller, of the egg liquid supply tank; an air supporting device is arranged under the liquid outlet; an air outlet of the air supporting device is used for blowing towards to the liquid outlet of the egg liquid supply tank; an egg pancake scraping plate is arranged on one side opposite to the egg liquid supply tank, of the heating roller, and is attached to the heating roller; and an oil coating device is arranged at the lower part of the egg liquid supply tank. Combined with the prior art, the multi-functional egg pancake processing machine disclosed by the invention adopts the serous fluid air supporting device, so that the situation that an egg pancake layer is uneven caused by that serous fluid overflows or is in stagnation flow, and deserved commodity value is lost, is avoided; and in the industry, for the heating manner of the heating roller, firstly a heating medium oil circulation heating system is adopted, so that the defect that the surface temperature of the heating roller is uneven in distribution which cannot be overcome in an electric heating manner and a fuel gas heating manner, is overcome.

Description

technical field [0001] The invention relates to an egg skin processing equipment, specifically a multifunctional egg skin processing machine and its usage method, belonging to the technical field of food processing machinery. Background technique [0002] Edible egg skin has a long history in our country. The general method of using egg skin is: first, stir the whole egg liquid evenly, add a little salt, sugar, starch, etc., add a little edible oil on the pan, and wait until the oil is heated to After 150-220℃, pour a small amount of egg liquid immediately, let the egg liquid heat and solidify, and spread the egg liquid evenly in the pan to make it evenly thick and without holes. When flattening the egg liquid, pay attention to the heating port to avoid partial heating of the egg skin Until it is fried, the addition and subtraction of the heat depends entirely on the experience of the operator. [0003] In order to process a good egg skin, it is necessary to pay attention t...

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Problems solved by technology

[0003] In order to process a good egg skin, it is necessary to pay attention to the proportion of the added substances in the egg liquid and the amount of heating oil attached to the bottom of the pot. When the local oil is accumulated, oil-absorbing paper should be used to absorb it to prevent the egg liquid from covering the oil area. When cooking, some parts of the egg skin will be rolled up and then fried due to the rapid evaporation of water in the egg liquid. Generally, the temperature of the egg skin should be controlled at 150-185 ° C. If wheat flour or starch is added to the egg liquid , slightly lower the heating temperature, in order to prevent the heated surface of the egg skin from drying out quickly instead of the uncoagulated egg liquid remaining on the heating surface, and it is impossible to make a flexible and uniform egg skin with good aroma and color

[0004] In recent years, there have been many skin processing machines imitating foreign countries for making cakes, rice milk skins for spring rolls, and egg skin dumplings for making egg skin dumplings. Due to the original design of these machines, they are mostly used as raw materials. The processing of leather products using vegetable protein slurry, while the raw material used in the processing of egg skin is animal protein slurry, which is sensitive to heat and has a fast solidification speed, and the applicable temperature range is narrow, especially the uneven heating directly affects The taste of the egg skin after making

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