Process for mechanized production of Yanpi (a traditional food) and dedicated equipment therefor

A meat swallow and process technology, applied in application, food preparation, food science and other directions, can solve the problems of lack of toughness and brittleness in taste, large gap between swallow skin, and the formation mechanism of swallow skin is not considered. The effect of short cycle and maintaining integrity

Inactive Publication Date: 2006-12-13
FUZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Unfortunately, its production process is only for the purpose of producing white paper-like products, without considering the formation mechanism of swallow skin. The process is completely different from the traditional method in essence. There is no toughness and brittleness in the taste, and the quality is very different from the swallow skin made by traditional methods.

Method used

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  • Process for mechanized production of Yanpi (a traditional food) and dedicated equipment therefor
  • Process for mechanized production of Yanpi (a traditional food) and dedicated equipment therefor
  • Process for mechanized production of Yanpi (a traditional food) and dedicated equipment therefor

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] 1. Beating: Take 500g of fresh pork leg meat, put it in a grinding machine, beat it for 2 minutes at the speed of rotation 140r / min, revolution 35r / min, add 2% saturated potassium carbonate solution, and then change to rotation 300r / min , Revolution at a speed of 50r / min, continue to crush for 15 minutes, remove the tendons through a 2-mesh filter, and finally get fine muddy minced meat; the temperature during the entire crushing process is controlled below 25°C;

[0034]2. Calendering: Take out the minced meat, sprinkle sweet potato powder on top, put it in the noodle press, adjust the distance between each roller: 4mm, 2.5mm, 1.5mm, 0.8mm; the speed of the first roller is 180cm / min. Finally, a white paper-like product is obtained.

Embodiment 2

[0036] 1. Grinding: Take 1000g of fresh pork leg meat, put it in the grinding machine, grind it at the speed of rotation 160r / min, revolution 40r / min for 3min, and then change it to the speed of rotation 340r / min, revolution 60r / min Knead for 2 minutes, add 3% of saturated potassium carbonate solution, continue to grind for 10 minutes at a speed of 340r / min in rotation and 60r / min in revolution, and remove tendons through a 4-mesh filter screen to finally obtain fine muddy minced meat; the temperature of the whole grinding process is controlled at Below 25℃;

[0037] 2. Rolling: Take out the minced meat, sprinkle cassava flour on top, place it in the noodle press, adjust the distance between each roller: 4.5mm, 3.5mm, 2.5mm, 1.8mm, 0.6mm; the speed of the first roller is 200cm / min. Finally, a white paper-like product is obtained.

Embodiment 3

[0039] 1. Grinding: Take 2000g of fresh pork leg, put it in a grinding machine, grind it for 2 minutes at the speed of rotation 140r / min and revolution 35r / min, add 2% saturated potassium carbonate solution, and then change to rotation 320r / min , Revolution at a speed of 55r / min, continue to crush for 16 minutes, remove the ribs through a 3-mesh filter, and finally obtain fine muddy minced meat; the temperature during the entire crushing process is controlled below 25°C;

[0040] 2. Calendering: Take out the minced meat, sprinkle cornstarch on it, put it in a noodle press, and adjust the distance between each roller: 3mm, 2mm, 1mm, 0.5mm; the speed of the first roller is 240cm / min. Finally, a white paper-like product is obtained.

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PUM

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Abstract

The invention relate to a kind of technique for mechanization producing meat-swallow-skin the characteristic is that comprise the technique procedure as follow: put the lean meat into mixing and kneading machine to smash, add the alkaline solution in the smash process, the mincemeat get rid of nerve by moratorium, finally, the lean meat smash like mud; take out the mincemeat, sprinkle starch, pass through the pree-noodle machine to press, obtain paper or sheet product. The technique make the meat-swallow-skin product frame traditional mannual product to industry product way, not only decrese labor force,improve the product efficient, built also the tenacity of the product is good taste, the nutrition is fruitful.

Description

technical field [0001] The invention relates to a process for mechanized production of swallow skin and its special equipment. Background technique [0002] Meat swallow skin is a well-known Fuzhou traditional flavor food at home and abroad, and it is a high-quality product among Fuzhou specialties. It is white in color, as thin as paper, fragrant in meat, delicious in taste, rich in nutrition, smooth and refreshing in food. It is not only deeply loved by local consumers, but also sold well at home and abroad, and has a certain reputation in the world. [0003] Fuzhou Yanpi was first created in the Jiajing period of the Ming Dynasty. The processing of Yanpi is often hand-crafted through strict selection of materials, ingredients, and intricate processes based on inherited secret recipes. The traditional processing technology of swallow skin is labor-intensive and time-consuming, the production volume is small, and it is greatly affected by the season. With the development o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/311A23L13/10
Inventor 倪莉饶平凡刘志云郭静科张雯
Owner FUZHOU UNIV
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