滚揉（tumbling）.doc

滚揉（tumbling） 1. function: [1] enhances solute diffusion and permeation rates and accelerates the pickling process [2] improves the colour and lustre of the product and increases the uniformity of the color [3] extracts proteins to improve the bond and slice properties of the product [4] reduces cooking loss and improves the export rate of products [5] produces products with high added value and improves the quality of products 2. method A intermittent roller rub: first roll knead for about 1.5 hours, stop for 16~24 hours, and then roll for 0.5 hours or so, only 2 times Continuous rolling: roll 5~20min every hour, stop 40~50min, continuous 16~24h% 3. matters needing attention When the meat loaf is rolled into the barrel, the amount of meat should be controlled at about 1 / 3 of the effective capacity of the roller, so as to ensure the effective massage of the meat. Too much meat, the effect is not good. Too little meat, rolling time should be extended. 4., after rolling, there are still more salt water, not inhaled meat reasons: The rolling time is too short. Can continue to roll 15 ~ 30min. S saline injection machine needle blunt, affecting the injection effect, should immediately replace the $N5 D. r$c% K;]7 N6 R ~ 9 s! KM2 L$\5 | { v.! F+ a, L- H4 N Raw meat pH value is too low. Another choice of high-quality raw meat. 1. Mf- R0 n (B N. u G S7 o* J3 [7 Y$W; 5, y, F, B0, Z, W, c+ ^ I5, Z, T (l+, G1, P, F8, e, O, W6, roll kneading machine temperature is too high, not only to prevent protein digestion, the ability to combine water with meat drops, but also for microbial growth and reproduction provides a large number of conditions, can lead to product storage decreased. For this reason, the temperature in the tumbling barrel should be reduced. It is better to roll and rub in the cold room, and the meat temperature is 4 degrees centigrade after rolling. Rolling machine operation rules (for reference) }7}) T:, N, W5 \ security and precautions: 4 I} F6, V4,) u# h machin