Under the hammer rectification, many places with traditional characteristics, the development of a better food small workshop farewell to the ' dirty, scattered, disorderly, poor ', a fresh production and processing environment, for standardization, industrialization, mechanized production has laid a solid foundation.
It is reported that gather more than 10 Meat Yan Small workshop of alum Industrial Park, after the workshop to improve the renovation, making the traditional ' pure hand-made ' has strict requirements, but also has a ' high quality ', let the meat Yan production more standardized safety. Remember, there is a place has been circulated such a proverb, called ' No swallow is not a feast, no Yan not adult ', what is said here is the Meat yan.
According to the relevant personnel, the production of Meat Yan is very exquisite, the need to undergo a fine and complex process of production, meat and swallow processing generally include the selection of materials, tick meat, hammer meat, such as the process of making Yan, made after the said Fresh Yan, after airing dry swallow skin.
Meat Yan Workshop renovation of ' Yan value ' rolling equipment to ensure taste and safety The author learned that the Meat Yan chooses the material to use the pig hind leg meat, then must the raw meat clean fascia, the broken bone and so on, again meat repeatedly with the wood hammer to beat, the beat when the force must evenly have the rhythm, the flesh should repeatedly flip, until meat dozen into the colloidal flesh mud.
Finally, the potato powder is sprinkled evenly on the gum-like mud, and then slapped and pressed until forming. Although the Meat Yan production process is more, but the key point of the process is a ' dozen ' word, therefore, the local image known as ' dozen Meat swallow '. Authentic ' beat meat swallow ' the whole process is comparable to the traditional surface of the scene, is a unique ' scenery line '.
There is a place in order to inherit the technology, promote the Chinese food culture, but also in order to let visitors see the authentic ' dozen Meat yan ' demeanor, the establishment of the traditional hand-made Meat Yan workshop and hand-shop experience Center. Heritage of traditional Meat yan hand-made technology, promote the Chinese food culture is important, but also to ensure the quality of the Meat Yan safety premise. It is understood that in order to ensure that the meat Yan has toughness, so that the meat bite up has the strength, the more biting incense, it is necessary to ' play ' on the work.
' Beat meat swallow ' about two or three hours, until the meat hammer into a gelatinous meat mud, so not only time-consuming and laborious, in the long time ' dozen Meat yan ' process will inevitably bring external pollution, product safety, health is not guaranteed. With the rapid development of the food industry, as well as the fist of the Meat Yan Workshop, Meat swallow production and processing is bound to embark on a standardized, intensive, automated development path. Through the above article, we learned that, ' beat Meat Yan ' is mainly to enhance the strength of the meat, to maintain the elasticity of the meat, so that the meat swallow to eat a stretch, chewing strength.
At present, the market appears on the roller kneading machine can achieve this effect. Roller kneading machine is mainly used for the full mixing of a variety of materials, has reached full mixing, absorption of tasty purposes. However, it is worth mentioning that, as the roll-kneading machine is a roller-type design, and the use of physical impact of the principle of the meat can be made in the cylinder or the bottom of the box to flip, impact, beat, so that materials, accessories, additives, etc. to achieve full mixing effect, but also increased the adhesion of meat and enhance the elasticity of the meat, to meet the flexibility of the meat Yan
Taste of the requirements.
The author learned that Zhucheng a vacuum rolling machine can realize material vacuum rolling and kneading, inversion of automatic feeding, not only effectively shorten the rolling time, improve production efficiency, save labor costs, but also improve the knot of meat and meat elasticity, so as to ensure the elasticity of the product taste and meat safety, hygiene. In the process of modernization, heritage of traditional handicrafts, promote the Chinese characteristics of food culture by the state vigorously advocated, but with the rapid development of food industry, as well as people pay more attention to food quality and safety, traditional manual ' dozen Meat Yan ' and modern production combined, not only to meet the meat of the industrialization, standardization of production needs,