Modernized production technology of Juan-jian rolls

A production process and roll tip technology, applied in application, food preparation, food science and other directions, can solve the problems of low degree of industrialization, unstable roll tip production quality, short shelf life, etc., and achieve long shelf life, product uniformity and stability, The effect of extending the shelf life

Inactive Publication Date: 2011-10-26
HENAN AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is that the production quality of the traditional craft of roll t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] A modern production process for roll tip, its steps are as follows:

[0014] (1) Stuffing: Roll and marinate the meat filling in a vacuum tumbler, the kneading temperature is 0°C, the vacuum degree is 300kpa, and the kneading time is 6 hours; then the meat filling accounting for 50% of the total weight is put into Chop and mix in a high-speed chopping machine, the chopping speed is 2000rpm, and the chopping time is 6 minutes. Put the remaining meat stuffing into the meat grinder and grind it; finally put all the meat stuffing into the vacuum mixer for stirring, the stirring temperature is 0°C, vacuum The temperature is 300kpa, and the stirring time is 2 minutes;

[0015] (2) Skin making, forming the stuffing in a mold, then rolling the skin to make a roll tip;

[0016] (3) Cook the tip of the roll in a high-pressure cooking pot at a temperature of 103°C and a steam pressure of 101kPa for 15 minutes;

[0017] (4) Vacuum packaging after high-temperature sterilization, t...

Embodiment 2

[0019] A modern production process for roll tip, its steps are as follows:

[0020] (1) Stuffing: Roll and marinate the meat filling in a vacuum tumbler, the kneading temperature is 0°C, the vacuum degree is 300kpa, and the kneading time is 6 hours; then the meat filling accounting for 70% of the total weight is put into Chop and mix in a high-speed chopping machine, the chopping speed is 4800rpm, and the chopping time is 15 minutes. Put the remaining meat stuffing into the meat grinder and grind it; finally put all the meat stuffing into the vacuum mixer for stirring, the stirring temperature is 12°C, vacuum The temperature is 800kpa, and the stirring time is 10 minutes;

[0021] (2) Skin making, forming the stuffing in a mold, then rolling the skin to make a roll tip;

[0022] (3) Cook the tip of the roll in a high-pressure cooking pot at a temperature of 125° C. and a steam pressure of 105 kPa for 30 minutes;

[0023] (4) Vacuum packaging after high-temperature sterilizat...

Embodiment 3

[0025] A modern production process for roll tip, its steps are as follows:

[0026] (1) Stuffing: Roll and marinate the meat filling in a vacuum tumbler, the kneading temperature is 4°C, the vacuum degree is 500kpa, and the kneading time is 10 hours; then the meat filling accounting for 60% of the total weight is put into Chop and mix in a high-speed chopping machine, the chopping speed is 4000rpm, and the chopping time is 10 minutes. Put the remaining meat stuffing into the meat grinder and grind it; finally, put all the meat stuffing into the vacuum mixer for stirring, the stirring temperature is 5°C, vacuum The temperature is 600kpa, and the stirring time is 8 minutes;

[0027] (2) Skin making, forming the stuffing in a mold, then rolling the skin to make a roll tip;

[0028] (3) Cook the roll tip in a high-pressure cooking pot at a temperature of 110°C and a steam pressure of 110kPa for 20 minutes;

[0029] (4) Vacuum packaging after high-temperature sterilization, the t...

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PUM

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Abstract

The invention discloses a modernized production technology of Juan-jian rolls. The method comprises the steps that: (1) meat stuffing is knead-salted in a vacuum kneading machine; 50 to 70% by weight of the meat stuffing is chopped in a high speed chopping machine, and the rest is minced in a mincing machine; all processed meat stuffing is then mixed in a vacuum mixer; (2) meat stuffing is shaped in molds, and skins are rolled with the meat stuffing, such that Juan-jian rolls are prepared; (3) the Juan-jian rolls are cooked by steaming in a high pressure digester; (4) the Juan-jian rolls are sterilized in a high temperature, and are processed through vacuum packaging. Compared to that of salting by standing, the processing time of vacuum knead-salting is reduced by 1/2 or above, and the quality of the product is good. 50 to 70% of meat stuffing is processed through secondary vacuum mixing after being chopped, such that the mouth-feeling of traditional products is maintained, and obvious graininess is brought to the product. Also, problems such as poor stability of products are solved. With the high pressure steam-cooking process, the mouth-feeling of the product is improved, the structure of the product is compact, and the shelf life of the product can be substantially prolonged to 90 days.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a modern production process of roll tips. Background technique [0002] Traditional roll tip is a traditional characteristic meat product in Henan Province. It has a long history, delicious taste and rich nutrition. Generally, high-quality lean meat is selected, marinated with salt for more than ten hours, chopped into pureed meat, and seasoned; Fried, then spread out into paper-thin cakes; then use the cakes to roll the minced meat into strips, and steam them in a basket. However, due to the lack of scientific technology and advanced equipment, the production of roll tips is still limited to manual workshop production. The main processing technology is empirical ingredients, manual chopping and stirring, atmospheric pressure cooking, etc. Not only the technology is backward, but the quality is not good. Stable, short shelf life, and low degree of industrialization, seriously restr...

Claims

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Application Information

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IPC IPC(8): A23L1/317A23L1/311A23L13/60A23L13/10
Inventor 李苗云高玉增赵改名
Owner HENAN AGRICULTURAL UNIVERSITY
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