CN1875774A - Process for mechanized production of Yanpi (a traditional food) and dedicated equipment therefor - Google Patents
Process for mechanized production of Yanpi (a traditional food) and dedicated equipment therefor Download PDFInfo
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- CN1875774A CN1875774A CNA2006101010133A CN200610101013A CN1875774A CN 1875774 A CN1875774 A CN 1875774A CN A2006101010133 A CNA2006101010133 A CN A2006101010133A CN 200610101013 A CN200610101013 A CN 200610101013A CN 1875774 A CN1875774 A CN 1875774A
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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
The present invention relates to a kind of mechanization and produce the technology and the special equipment thereof of meat-oatmeal wrapper.
Background technology
Meat-oatmeal wrapper is Foochow traditional properties food that enjoys great prestige at home and abroad, and is the elaboration in the special product of Foochow.Its look pure white is, thin as a piece of paper, meat is fragrant, delicious, nutritious, edible lubricious tasty and refreshing, not only be subjected to liking of local consumer deeply, also be in great demand at home and abroad, certain popularity has also been arranged in the world.
Foochow swallow skin was firstly appeared in the Ming Dynasty in the period of Jiajin Year, and often by the secret prescription handed down in the family from generation to generation of succession, through the selecting materials, prepare burden of strictness, manual the making of the operation of elaborate forms in the processing of swallow skin.The conventional machining process of swallow skin is time-consuming, output is little, and be subjected to seasonal effect greatly along with the development of society, market constantly increases the demand of swallow skin, even but the output in the shop of swallow skin processing at present only supplies market, Foochow, and be that supply falls short of demand during festivals or holidays.It is reported that every base operation on average needs 2 hours, 2 jin meat just becomes 4 jin bright swallow skin, every workman only can make tens jin swallow skin every day, though there are big tens tame meat Yan Dian Foochow, every day, swallow skin output also had only the hundreds of kilogram, can't satisfy the demand in market at all.In addition, traditional swallow skin production needs heavy manual labor, and many workmans are from early busy with evening, even can't normally have a meal, and 98% workman suffers from stomach trouble as a result.
At above situation, about 1958 and 1979, the Fujian Province State Scientific and Technological Commission will realize that mechanization produces meat-oatmeal wrapper and listed a brainstorm project in, appropriate special money and formed tackling key problem group by Fujian Scientific Research Institute of Machineryg, Fujian Province's agricultural machinery association and banyan city, Fuzhou City, Fujian Province engineering development portion, carry out mechanization trial-production, the result fails.1998, people such as Wu Ruiyong invented the new method of mechanization production for pork series food products.Regrettably, its manufacture craft only is to be purpose to produce white paperlike products, reckon without the formation mechanism of swallow skin, technology is different fully with conventional method in essence, therefore, though its product look pure white is, thin as a piece of paper, but do not have toughness and fragility on the mouthfeel, the swallow skin gap that quality and conventional method are made is very big.
Summary of the invention
The objective of the invention is to provide a kind of mechanization to produce the technology and the special equipment thereof of swallow skin, this technology makes the production of swallow skin make the road of going on suitability for industrialized production from traditional-handwork, has not only reduced labour intensity, has improved production efficiency, and the manufactured goods good toughness, mouthfeel is good.
The technology of swallow skin is produced in mechanization of the present invention, comprises following processing step: place mixing and kneading machine to beat in lean meat and burst, add alkali lye in beating the process of bursting, and meat gruel is removed muscle through filter screen, lean meat is beaten and is burst to thin mud shape the most at last; Take out meat gruel, last starch dusting through the oodle maker calendering, makes paper shape or sheet products.
The present invention one adopts the machining mode to produce the swallow skin, and is with short production cycle, so improved production efficiency greatly.The 2nd, use mixing and kneading machine to produce meat gruel in process of production, thereby can keep the integrality of meat fiber, make the toughness of products of producing good, mouthfeel and traditional swallow are skin-deep works as, nutritious.The 3rd, if be raw material, can develop the swallow peel series products that variation more, mouthfeel are different, can satisfy different consumers' hobbies with different animals lean meat, different starch.
Description of drawings
Fig. 1 beats burst head and charging basket cutaway view for mixing and kneading machine.
Fig. 2 is oodle maker structure schematic diagram.
Fig. 3 is automatic dusting device organigram.
The specific embodiment
The technology of swallow skin is produced in mechanization of the present invention, comprises following processing step:
(1) bursts: fresh animal lean meat is placed mixing and kneading machine, speed with rotation 140-180r/min, revolution 35-45r/min is beaten the 1-5min that bursts, speed with rotation 280-340r/min, revolution 45-60r/min continues to beat the 10-35min that bursts then, beat in the process of bursting and add alkali lye, and meat gruel is passed through 2-6 purpose filter screen remove muscle, finally make meat become thin mud shape, the routed process temperature in whole arena is controlled at below 25 ℃;
(2) meat gruel that step (1) item is obtained takes out, and last starch dusting through the oodle maker calendering, makes white or light yellow paperlike products.
If the bright meat-oatmeal wrapper of production needs to continue to add plasticizer in the meat gruel that step (1) obtains, with the speed stirring 1-5min of rotation 60-100r/min, revolution 24-40r/min.
When adding alkali lye, can select saturated potassium carbonate solution, saturated sodium carbonate solution or compound phosphoric acid salting liquid for use, addition is 1-3%.
When adding plasticizer, can select glycerine, polyalcohol or sorbate for use, addition is 1-3%, also can select monoglyceride or sodium alginate for use, addition is 0.5-2%.
Employed machine is a mixing and kneading machine in the routed process in whole arena, (referring to Fig. 1).Described mixing and kneading machine forms via the mixer transformation with charging basket and stirring-head, and head is burst by puddler with erect the elastic arm 9 of being located at the puddler both sides and can relative puddler carrying out radial expansion and constitute in described arena.
Described elastic arm 9 comprises that the arched arm and the outer end in the outside are connected in the arched arm inboard, the inner is horizontally through the expansion link 8 of puddler cross through hole, expansion link 8 peripheral parts are with back-moving spring 7, on the arbitrary position around the charging basket, can both beat the charging basket inwall with the arched arm that guarantees the routed head in arena, and certain dynamics is being arranged.
For fear of the wearing and tearing of charging basket, described arched arm is connected and composed by nontoxic arc hardwood bar 6 and stainless steel inner lining body 5.The hardwood bar is if there are wearing and tearing can take off replacing after using a period of time.
Carry out under predetermined temperature in order to guarantee to beat to burst, the charging basket periphery is provided with cooling jacket.
Special-purpose oodle maker of the present invention, form by original common oodle maker transformation, it is characterized in that: the frame of this oodle maker tiltedly is provided with some to form the cylinder 10 of swallow skin in order to the calendering meat gruel from top to bottom, and each has additional automatic dusting device 11 to top, cylinder front side.Described automatic dusting device is made up of powder box 12 and cylinder 13, and cylinder 13 is blocked the under shed of powder box 12, and its, portion was positioned at storage powder box lower cavity last week, and cylinder portion's last week is positioned at traffic direction one side and unloads powder slit 14 with storing up to be provided with between the powder box front panel.
The special-purpose oodle maker frame of the present invention is provided with four to six pairs of cylinders in order to calendering meat gruel formation swallow skin, and first road roller pitch is 3-5mm, and the extreme trace roller pitch is 0.5-1mm, and the spacing of middle each road cylinder is decided according to the cylinder number; Just the speed of road cylinder is 180-260cm/min.
The design concept of the embodiment of the invention is described as follows:
The present invention beats the suitable of gained by the meat gruel quality that mixing and kneading machine obtains with manual, but operating efficiency is than manual much higher.The operation principle of mixing and kneading machine is different fully with traditional cutmixer; cutmixer is to rotate at a high speed by blade; cube meat is cut; finally reach and cut mashed purpose; and the active force that collides between this routed head in mixing and kneading machine utilization arena and the charging basket inwall is battered down meat gradually; do not cut off meat fiber, thereby guaranteed the integrality of whole network of fibers in the meat gruel.Therefore, from essence, cutmixer is " cutting ", and mixing and kneading machine is " beating ", and cutmixer is applicable to common meat emulsion product, and for this special meat products of swallow skin, must use mixing and kneading machine.
Adding alkali lye and be very critical step in the process of beat bursting, is can delay meat gruel stiff to the requirement of alkali lye, strengthens the viscosity and the calenderability of meat gruel, and the local flavor to finished product does not have bigger influence simultaneously.The vegetable soda solution that uses in the traditional handicraft is the saturated solution that is mixed with the plant ash that the mountain beech are burnt till, and preparation is trouble comparatively.In addition, the addition of alkali lye is fully with experience of beating the swallow master worker and sensation in the traditional handicraft, and therefore, the swallow cortex amount that different workshops Various Seasonal is produced is uneven.Realize the mechanization production of meat-oatmeal wrapper, must carry out standardization the consumption of alkali lye.The plasticizer that is added can improve the calenderability and the plastotype ability of meat gruel in addition, reduces the possibility that the swallow skin breaks, and simultaneously its mouthfeel is not had negative effect.
The concrete technology in calendering stage comprises: calendering number of times (being the cylinder logarithm), the spacing of each road cylinder, rolling velocity (being drum rotation speed) and dusting amount (being dusting speed).The requirement of determining the calendering technology parameter is: (1) operation can be carried out smoothly, the phenomenon of be difficult for causing sticking cylinder, swallow skin fold, pulling open; (2) finished product reaches certain thinness, and mouthfeel meets the requirements; (3) the machine transformation is convenient, and cost is low; (4) machine cleans conveniently.
Find that through experiment the calendering number of times is 7-10 time, the thinness of finished product can meet the requirements, and the phenomenon of sticking cylinder can not occur, but the cylinder number is too many, makes machine transform inconvenience; The calendering number of times is 4-6 time, and the thickness of finished product meets the requirements substantially, is not prone to the phenomenon of sticking cylinder; The calendering number of times is 2-3 time, and finished product is thicker.Therefore, final definite calendering number of times is 4-6 time, and first road roller pitch is 3-5mm, and the extreme trace roller pitch is 0.5-1mm, and the spacing of middle each road cylinder is decided according to the cylinder number.
More different drum rotation speeds found that: when drum rotation speed was too fast, the swallow skin produced into fold easily and breaks, drum rotation speed is slow more, rolls fully more, and end product quality is good more, but rotating speed is crossed the low fluency that has influenced the multiple tracks cylinder, has also prolonged the production time simultaneously.Therefore, take all factors into consideration every factor, final definite speed of road cylinder just is 180-260cm/min, and the speed of each road cylinder of back becomes certain proportionate relationship with first road cylinder, and changes with the speed of first road cylinder.
More different dusting amounts found that: during the thickness of dusting is not enough 1mm, the meat gruel at indivedual positions of swallow skin can come out in the calender line, clings cylinder; When the thickness of dusting was 1-1.5mm, the swallow skin can roll by cylinder smoothly; And dusting thickness is when surpassing 1.5mm, although the swallow skin can roll smoothly, most of starch is unrestrained from cylinder gap, has not only caused the waste of raw material, also brought inconvenience to the cleaning of machine simultaneously.
In conjunction with above definite calendering technology, original common oodle maker to be reequiped obtain the required special oodle maker of swallow skin calendering, the maximum difference of (referring to Fig. 2) and common oodle maker is that this machine set up automatic dusting device (referring to Fig. 3).Automatically dusting device rolls the powder tube and is made by the material of nontoxic, harmless, free from extraneous odour, excellent adsorption by powder box with roll the powder tube and form.When rolling the powder tube and rotating, be adsorbed on the starch that rolls on the powder tube and scraped by the powder box rear wall and drop on the meat gruel, thereby guarantee that the meat in the meat-oatmeal wrapper can not come out.
The length of dusting device is identical with drum length, and the diameter that rolls the powder tube equates with diameter of cylinder.Roll the starch thickness that adsorbs on the powder tube and be approximately 0.5-1mm, and the dusting thickness that calendering technology is determined is 1-1.5mm, therefore, only need to make that the rotating speed that rolls the powder tube is 1-3 a times of respective rollers rotating speed, can guarantee that each position of swallow skin is all covered by starch.
Embodiment 1
1. beat and burst: get fresh pig das Beinfleisch 500g, place mixing and kneading machine, speed with rotation 140r/min, revolution 35r/min is beaten the 2min that bursts, add unsaturated carbonate potassium solution 2%, change speed then with rotation 300r/min, revolution 50r/min, continue to beat the 15min that bursts, remove muscle, finally obtain thin mud shape meat gruel by 2 mesh filter screens; The routed process temperature in whole arena is controlled at below 25 ℃;
2. calendering: meat gruel is taken out, on spread tapioca flour, place oodle maker, the spacing of regulating each road cylinder is respectively: 4mm, 2.5mm, 1.5mm, 0.8mm; Just the road drum rotation speed is 180cm/min.Finally make white paper shape finished product.
Embodiment 2
1. beat and burst: get fresh pig das Beinfleisch 1000g, place mixing and kneading machine, speed with rotation 160r/min, revolution 40r/min is beaten the 3min that bursts, change then with the speed of rotation 340r/min, revolution 60r/min and beat the 2min that bursts, add unsaturated carbonate potassium solution 3%, continuation is beaten the 10min that bursts with the speed of rotation 340r/min, revolution 60r/min, removes muscle by 4 mesh filter screens, finally obtains thin mud shape meat gruel; The routed process temperature in whole arena is controlled at below 25 ℃;
2. calendering: meat gruel is taken out, on spread tapioca starch, place oodle maker, the spacing of regulating each road cylinder is respectively: 4.5mm, 3.5mm, 2.5mm, 1.8mm, 0.6mm; Just the road drum rotation speed is 200cm/min.Finally make white paper shape finished product.
Embodiment 3
1. beat and burst: get fresh pig das Beinfleisch 2000g, place mixing and kneading machine, speed with rotation 140r/min, revolution 35r/min is beaten the 2min that bursts, add unsaturated carbonate potassium solution 2%, change speed then with rotation 320r/min, revolution 55r/min, continue to beat the 16min that bursts, remove muscle, finally obtain thin mud shape meat gruel by 3 mesh filter screens; The routed process temperature in whole arena is controlled at below 25 ℃;
2. calendering: meat gruel is taken out, on spread cornstarch, place oodle maker, the spacing of regulating each road cylinder is respectively: 3mm, 2mm, 1mm, 0.5mm; Just the road drum rotation speed is 240cm/min.Finally make white paper shape finished product.
Embodiment 4
1. beat and burst: get fresh pork 4000g, place mixing and kneading machine, speed with rotation 160r/min, revolution 40r/min is beaten the 2min that bursts, change then with the speed of rotation 300r/min, revolution 50r/min and beat the 5min that bursts, add unsaturated carbonate potassium solution 3%, continue to beat the 15min that bursts, remove muscle by 4 mesh filter screens with the speed of rotation 300r/min, revolution 50r/min, beat the 5min that bursts with same speed again, finally obtain thin mud shape meat gruel; The routed process temperature in whole arena is controlled at below 25 ℃;
2. add glycerine 1%, with the speed stirring 3min of rotation 100r/min, revolution 40r/min;
3. calendering: meat gruel is taken out, on spread tapioca flour, place oodle maker, the spacing of regulating each road cylinder is respectively: 5mm, 3mm, 2mm, 1mm, 0.5mm; Just the road drum rotation speed is 180cm/min.Finally make white paper shape finished product (softer).
Embodiment 5
1. beat and burst: get fresh beef 500g, place mixing and kneading machine, speed with rotation 160r/min, revolution 40r/min is beaten the 3min that bursts, change then with the speed of rotation 320r/min, revolution 55r/min and beat the 3min that bursts, add compound phosphoric acid salting liquid 2%, continuation is beaten the 15min that bursts with the speed of rotation 320r/min, revolution 55r/min, removes muscle by 6 mesh filter screens, finally obtains thin mud shape meat gruel; The routed process temperature in whole arena is controlled at below 25 ℃;
2. calendering: meat gruel is taken out, on spread tapioca flour, place oodle maker, the spacing of regulating each road cylinder is respectively: 4mm, 2.5mm, 1.5mm, 0.8mm; Just the road drum rotation speed is 200cm/min.Finally make pale yellow coloured paper shape finished product.
Embodiment 6
1. beat and burst: get fresh beef 3000g, place mixing and kneading machine, speed with rotation 160r/min, revolution 40r/min is beaten the 3min that bursts, change then with the speed of rotation 280r/min, revolution 45r/min and beat the 5min that bursts, add unsaturated carbonate potassium solution 3%, continue to beat the 25min that bursts, remove muscle by 6 mesh filter screens with the speed of rotation 280r/min, revolution 45r/min, beat the 5min that bursts with same speed again, finally obtain thin mud shape meat gruel; The routed process temperature in whole arena is controlled at below 25 ℃;
2. add sorbate 3%, with the speed stirring 4min of rotation 60r/min, revolution 24r/min;
3. calendering: meat gruel is taken out, on spread tapioca flour, place oodle maker, the spacing of regulating each road cylinder is respectively: 5mm, 3.5mm, 2.5mm, 1.5mm, 0.8mm; Just the road drum rotation speed is 240cmr/min.Finally make pale yellow coloured paper shape finished product (softer).
Embodiment 7
1. beat and burst: get new fresh chicken meat 1000g, place mixing and kneading machine, speed with rotation 180r/min, revolution 45r/min is beaten the 3min that bursts, add unsaturated carbonate potassium solution 2.5%, change speed then with rotation 300r/min, revolution 50r/min, continue to beat the 28mi n that bursts, remove muscle, finally obtain thin mud shape meat gruel by 2 mesh filter screens; The routed process temperature in whole arena is controlled at below 25 ℃;
2. calendering: meat gruel is taken out, on spread tapioca starch, place oodle maker, the spacing of regulating each road cylinder is respectively: 4mm, 2mm, 1mm, 0.5mm; Just the road drum rotation speed is 260cm/min.Finally make white paper shape finished product.
Embodiment 8
1. beat and burst: get fresh flesh of fish 500g, place mixing and kneading machine, speed with rotation 140r/min, revolution 35r/min is beaten the 2min that bursts, add unsaturated carbonate potassium solution 1%, change speed then with rotation 280r/min, revolution 45r/min, continue to beat the 10min that bursts, remove muscle, finally obtain thin mud shape meat gruel by 2 mesh filter screens; The routed process temperature in whole arena is controlled at below 25 ℃;
2. calendering: meat gruel is taken out, on spread tapioca flour, place oodle maker, the spacing of regulating each road cylinder is respectively: 3mm, 2mm, 1mm, 0.5mm; Just the road drum rotation speed is 200cm/min.Finally make pale coloured paper shape finished product.
Embodiment 9
1. beat and burst: get fresh flesh of fish 1000g, place mixing and kneading machine, speed with rotation 180r/min, revolution 45r/min is beaten the 1min that bursts, change speed then with rotation 300r/min, revolution 50r/min, continue to beat the 2min that bursts, add unsaturated carbonate potassium solution 2.5%, continue to beat the 8min that bursts with the speed of rotation 300r/min, revolution 50r/min, remove muscle by filter screen, meat becomes the mud shape; Add unsaturated carbonate potassium solution 2.5%, change speed then, continue to beat the 10min that bursts, remove muscle, finally obtain thin mud shape meat gruel by filter screen with rotation 300r/min, revolution 50r/min; The routed process temperature in whole arena is controlled at below 25 ℃;
2. add monoglyceride 1.5%, with the speed stirring 2min of rotation 80r/min, revolution 32r/min;
3. calendering: meat gruel is taken out, on spread cornstarch, place oodle maker, the spacing of regulating each road cylinder is respectively: 5mm, 4mm, 3mm, 2mm, 1mm, 0.5mm; Just the road drum rotation speed is 180cm/min.Finally make white paper shape finished product (softer).
Claims (10)
1. the technology that meat-oatmeal wrapper is produced in mechanization is characterized in that: comprise following processing step: place the mixing and kneading machine arena routed in lean meat, add alkali lye in process is burst in the arena, and meat gruel is removed muscle through filter screen, the most at last the routed extremely thin mud shape in lean meat arena; Take out meat gruel, last starch dusting through the oodle maker calendering, makes paper shape or sheet products.
2. the technology of meat-oatmeal wrapper is produced in mechanization according to claim 1, it is characterized in that: comprise following processing step:
(1) burst in the arena: fresh animal lean meat is placed mixing and kneading machine, speed with rotation 140-180r/min, revolution 35-45r/min is beaten the 1-5min that bursts, speed with rotation 280-340r/min, revolution 45-60r/min continues to beat the 10-35min that bursts then, beat in the process of bursting and add alkali lye, meat gruel removes muscle by 2-6 purpose filter screen, finally make meat become the mud shape, the routed process temperature in whole arena is controlled at below 25 ℃;
(2) meat gruel that step (1) item is obtained takes out, and last starch dusting through the oodle maker calendering, makes white or light yellow paperlike products.
3. the technology of meat-oatmeal wrapper is produced in mechanization according to claim 2, it is characterized in that: when producing bright meat-oatmeal wrapper, should in the meat gruel that step (1) obtains, continue to add plasticizer, with the speed stirring 1-5min of rotation 60-100r/min, revolution 24-40r/min.
4. the technology of producing meat-oatmeal wrappers according to claim 1,2 or 3 described mechanizations is characterized in that: when adding alkali lye, can select saturated potassium carbonate solution for use, and perhaps saturated sodium carbonate solution, perhaps compound phosphoric acid salting liquid, addition is 1-3%.
5. the technology of meat-oatmeal wrapper is produced in mechanization according to claim 3, it is characterized in that: can select glycerine, polyalcohol, sorbate for use when adding plasticizer, addition is 1-3%, also can select monoglyceride, sodium alginate for use, and addition is 0.5-2%.
6. the special-purpose mixing and kneading machine of meat-oatmeal wrapper is produced in a mechanization; it is characterized in that: described mixing and kneading machine forms via the mixer transformation with charging basket and stirring-head, and head is burst by puddler with erect the elastic arm of being located at the puddler both sides and can relative puddler carrying out radial expansion and constitute in described arena.
7. produce the special-purpose mixing and kneading machine of meat-oatmeal wrapper according to the described mechanization of claim 6; it is characterized in that: described elastic arm comprises that the arched arm and the outer end in the outside are connected in the arched arm inboard; the inner is horizontally through the expansion link of puddler cross through hole; the expansion link peripheral part is with back-moving spring; described arched arm is connected and composed by stainless steel layer overcoat hardwood layer, and the charging basket periphery is provided with cooling jacket.
8. the special-purpose oodle maker of meat-oatmeal wrapper is produced in a mechanization, form by original common oodle maker transformation, it is characterized in that: the frame of this oodle maker tiltedly is provided with some to form the cylinder of swallow skin in order to the calendering meat gruel from top to bottom, and each has additional automatic dusting device to top, cylinder front side.
9. the special-purpose oodle maker of meat-oatmeal wrapper is produced in mechanization according to claim 8, it is characterized in that: automatically dusting device is by powder box with roll the powder tube and form, roll the powder tube and block the under shed of powder box, its, portion was positioned at storage powder box lower cavity last week, rolled powder tube portion's last week and was positioned at traffic direction one side and unloads the powder slit with storing up to be provided with between the powder box front panel.
According to Claim 8 or 9 described mechanizations produce the special-purpose oodle maker of meat-oatmeal wrappers, it is characterized in that: the oodle maker frame is provided with four to six pairs of cylinders that form the swallow skin in order to the calendering meat gruel, just the road roller pitch is 3-5mm, the extreme trace roller pitch is 0.5-1mm, and the spacing of middle each road cylinder is decided according to the cylinder number; Just the speed of road cylinder is 180-260cm/min.
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| CNB2006101010133A CN100389680C (en) | 2006-06-27 | 2006-06-27 | Process for mechanized production of Yanpi (a traditional food) and dedicated equipment therefor |
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| CNA2007103055167A Division CN101194638A (en) | 2006-06-27 | 2006-06-27 | Special noodle maker for mechanized production of Rouyanpi |
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| CN100389680C CN100389680C (en) | 2008-05-28 |
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| CN101427811B (en) * | 2008-12-16 | 2011-06-08 | 福建腾新食品股份有限公司 | Soup-filling quick freezing pill and preparation thereof |
| CN102113537A (en) * | 2011-02-24 | 2011-07-06 | 福州耕耘专利开发有限公司 | Mechanized grinding, spreading and forming machine of meat paste wrappers |
| CN102283389A (en) * | 2011-07-08 | 2011-12-21 | 福州耕耘专利开发有限公司 | Mechanized production method for convenient instant meat swallow shreds |
| CN102524804A (en) * | 2010-12-17 | 2012-07-04 | 郑勤民 | Electric hammer for processing swallow-shaped pork dumpling |
| CN103876166A (en) * | 2014-03-19 | 2014-06-25 | 福州金翔食品机械设备技术有限公司 | Yanpi processing method and device |
| CN105284981A (en) * | 2014-07-05 | 2016-02-03 | 福州耕耘专利开发有限公司 | Machine for shaping meat wrapper food into thin paper band shapes |
| CN107149092A (en) * | 2017-05-22 | 2017-09-12 | 福建农林大学 | A kind of konjaku glucomannan meat-oatmeal wrapper and preparation method thereof |
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| CN1038298C (en) * | 1992-11-27 | 1998-05-13 | 王海洪 | Process and stock for industrially producing fast frozen oatmeal wrapper dumpling |
| CN1182553A (en) * | 1997-07-22 | 1998-05-27 | 吴瑞勇 | Mechanization production for pork series food products |
| CN1206935C (en) * | 2001-03-17 | 2005-06-22 | 陈彪 | Instant meat swallow shreds and the production process |
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| CN101427811B (en) * | 2008-12-16 | 2011-06-08 | 福建腾新食品股份有限公司 | Soup-filling quick freezing pill and preparation thereof |
| CN102524804A (en) * | 2010-12-17 | 2012-07-04 | 郑勤民 | Electric hammer for processing swallow-shaped pork dumpling |
| CN102524804B (en) * | 2010-12-17 | 2014-08-20 | 郑勤民 | Electric hammer for processing swallow-shaped pork dumpling |
| CN102113537A (en) * | 2011-02-24 | 2011-07-06 | 福州耕耘专利开发有限公司 | Mechanized grinding, spreading and forming machine of meat paste wrappers |
| CN102283389A (en) * | 2011-07-08 | 2011-12-21 | 福州耕耘专利开发有限公司 | Mechanized production method for convenient instant meat swallow shreds |
| CN102283389B (en) * | 2011-07-08 | 2012-12-26 | 福州耕耘专利开发有限公司 | Mechanized production method for convenient instant meat swallow shreds |
| CN103876166A (en) * | 2014-03-19 | 2014-06-25 | 福州金翔食品机械设备技术有限公司 | Yanpi processing method and device |
| CN103876166B (en) * | 2014-03-19 | 2016-08-17 | 福州金翔食品机械设备技术有限公司 | A kind of swallow skin processing method and processing unit (plant) thereof |
| CN105284981A (en) * | 2014-07-05 | 2016-02-03 | 福州耕耘专利开发有限公司 | Machine for shaping meat wrapper food into thin paper band shapes |
| CN107149092A (en) * | 2017-05-22 | 2017-09-12 | 福建农林大学 | A kind of konjaku glucomannan meat-oatmeal wrapper and preparation method thereof |
| CN113854505A (en) * | 2021-10-01 | 2021-12-31 | 福州久斯科技有限公司 | Continuous type swallow skin processing machine |
| CN113854505B (en) * | 2021-10-01 | 2024-02-23 | 福州久斯科技有限公司 | Continuous type oat skin processor |
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| CN100389680C (en) | 2008-05-28 |
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