JPS5839511B2 - How to make spring rolls for refrigerated storage - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention particularly relates to a method for producing spring rolls with good shelf life.

Recently, as Japanese people's eating habits have changed, spring rolls, which are well known as Chinese-style foods, have begun to appear more often at home dining tables.

Such spring rolls are made by cutting a long noodle strip into a predetermined size from a pregelatinized noodle strip machine and wrapping the inner ingredients, ie, ingredients, in the noodle wrapper.

Spring rolls like this only last for about 3 days in a regular refrigerator, but if you store them in the refrigerator at around -40℃, they can be stored for a long time, and when you want to eat them, take them out of the freezer. Frozen spring rolls are frozen and cooked using animal and vegetable oil.
It is eaten by frying at 400-180°C for 5-10 minutes.

However, when these frozen spring rolls are thawed, the frozen water contained in the ingredients melts and penetrates into the noodle skin, causing it to swell and make the taste worse.In addition, the noodle skin may tear and the filling may deteriorate. In addition, because there is a large temperature difference between the spring rolls and the frying oil, the oil is rapidly depleted and aged, and it is difficult to manage the freezer to maintain the above temperature in ordinary households, so it is difficult to store it for a long time. There were also drawbacks such as difficulty in

In order to eliminate the above-mentioned drawbacks of conventional spring rolls, the applicant proposed a manufacturing method as disclosed in Japanese Patent Application No. 145070/1983.

However, such products have the disadvantage that it is extremely difficult to control the thickness of the oil and fat film formed on the surface, which impairs taste and flavor.

Therefore, the purpose of this invention is to eliminate the above-mentioned drawbacks of the manufacturing method proposed above, and instead of immersing the spring rolls in heated and melted edible oil, the method is to spray such oil from above and below. It is designed to be sprayed.

That is, in this invention, as in the above-mentioned method, a long noodle strip sent out from a pregelatinized noodle strip machine is cut into a certain size with a cutting machine to make noodle skins, and the noodle skins are cut on a wire mesh conveyor. While transporting the noodles, pre-seasoned ingredients are placed on top using a filling machine, and then the noodle skins are rolled in either mechanically or manually.

Next, for example, refined beef tallow that is solid at room temperature is 800 to 102
Melt by heating to 20°C and spray from above and below.
The mixture is injected for ~30 seconds, then passed through a cooler to cool and solidify, then packaged in a predetermined manner and stored in a refrigerator.

The thus obtained spring rolls for refrigerated storage are sprayed with heated oil and fat from the top and bottom, and then cooled. The oil that adheres to and permeates the noodle skins solidifies, and the noodle skins are wrapped in an oily film that allows direct contact with the outside air. Since there is no contact and the water contained in the ingredients does not penetrate the noodle skin, there is no need to freeze it for storage, and it can be stored for about 3 weeks in a regular household refrigerator. Motsu.

When it is eaten, it is fried in oil as in the conventional method, but the oil film that adheres to and permeates the gong skin is dissolved in the frying oil and removed when fried. In addition to not causing any deterioration in taste or flavor due to the oil or fat,
Unlike frozen noodles, the frozen water does not melt and penetrate the noodle skin and cause it to swell, so from this point of view, the taste and flavor are much better than those of frozen noodles. The oil film is formed by spraying from above and below, so by adjusting the amount of spray,
This has the effect that the film thickness can be easily increased or decreased as needed.

Claims (1)

[Claims] 1. Pre-prepared ingredients for the spring roll filling are wrapped in pregelatinized noodle wrappers cut to a certain size, and heated and melted edible fats and oils with a high melting point that solidify at room temperature are sprayed from above and below. A method for producing spring rolls for refrigerated storage, which is characterized by cooling and solidifying the spring rolls.