JPS585024B2 - 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, with the changes in the eating habits of Japanese people, spring rolls, which are well known as Chinese-style foods, have begun to appear more frequently on the dinner table at home.

Conventional spring rolls are made by cutting a long noodle strip from a pregelatinized noodle strip machine into a certain size, wrapping the ingredients in the noodle wrapper, and then freezing it for long-term storage.

These preserved spring rolls are stored in the freezer, and when eaten, the frozen spring rolls are taken out of the freezer and fried in animal and vegetable oil for 5 to 10 minutes at 140° to 180°C. has been done.

However, frozen spring rolls are said to be unpalatable because during the freezing and thawing process, moisture transfers and cell membranes break down, causing delicious ingredients to flow out.

Also, when frying in oil, there is a large temperature difference between the spring rolls and the oil, so the oil is consumed and deteriorates rapidly.

Conventional spring rolls that are kept refrigerated swell with moisture from the contents and humidity from the outside air, and can be stored for about two days.

When fried, the noodle skin would tear and the filling would spill out, making it unsuitable for refrigerated storage.

This invention relates to a method for manufacturing spring rolls for refrigerated storage, which was made in order to eliminate the above-mentioned inconveniences, and involves cutting pregelatinized noodle strips into predetermined sizes from pre-prepared materials used for the spring roll filling. It is characterized in that it is rolled up with noodle wrappers, dipped for a short time in heated and melted edible oils and fats that solidify at room temperature, taken out, and then cooled and solidified.

In order to carry out this invention on a large scale, the long noodle strip sent out from the pregelatinized noodle strip machine is cut into a certain size using a cutting machine to make noodle skins, which are then placed on a conveyor and transported. On top of this, pre-seasoned ingredients are placed using a filling machine, and then the noodle skins are rolled in either by machine or manually.
The sample is passed through an oil tank containing heated and molten oil at 20° C. for 20 to 30 seconds, and then passed through a cooler to cool and solidify, and then wrapped in a predetermined package and stored in a refrigerator.

The thus-obtained spring rolls for refrigerated storage are immersed in heated oil and then cooled, and the oil that adheres to and permeates the noodle skins solidifies, enveloping the noodle skins in an oily film, and allowing the ingredients inside to melt during storage. There is no possibility that the water contained in the noodle skin will penetrate into the noodle skin and cause the noodle skin to soften and swell.

In addition, it can be stored for about 3 weeks in the refrigerator, and when eaten, it is fried in oil, but the oil film that adheres to and penetrates the noodle skin dissolves into the oil when fried. Also, since the noodle skins do not tear, the taste and flavor are much better than frozen ones.

Claims (1)

[Claims] 1. Pre-prepared ingredients for the spring roll filling are wrapped in gelatinized noodle wrappers cut to a certain size, and then immersed for a short time in heated melted edible oil with a high melting point that solidifies at room temperature. A method for producing spring rolls for refrigerated storage, characterized by cooling and solidifying them after taking them out