An automatic food surface coating process is disclosed. The process includes baking almond pieces at 170 degrees of Celsius, melting chocolate, pouring chocolate at 39 degrees of Celsius, applying almond pieces, cooling chocolate to 14 degrees of Celsius, vibrating to remove excess almond pieces, and packing.一種食品表層沾覆自動化流程,尤特指其製作流程主要係先烘乾杏仁碎片(烘乾溫度170℃);再溶解巧克力;先澆淋巧克力(披覆溫度39℃);再披覆杏仁碎片;再冷卻披覆後之巧克力(冷卻溫度14℃);再振動使沾黏重疊之杏仁碎片掉落;最後包裝完成,為其特徵者。
