Production Process of Spring Roll
Spring rolls, originating from the Northern Song Dynasty in China, are a popular folk snack that is widely enjoyed both domestically and internationally. After being fried, spring rolls have a crispy skin and various flavors of fillings, making them irresistible to consumers. Spring rolls are a new category of fried products in the quick-frozen prepared food industry. They can be classified into different types such as vegetable rolls, oyster rolls, scallop rolls, shrimp rolls, eel rolls, mushroom rolls, shrimp spring rolls, sweet spring rolls, and red bean paste spring rolls, based on the flavors of the fillings. The raw materials used include carrots, green beans, cabbage, mushrooms, dried tofu, vermicelli, onions, bamboo shoots, fresh shrimp, red bean paste, seasonings, and flour.
Production Process
The production process of spring rolls consists of several steps: making the filling, making the skin, shaping, quick-freezing, inspection, packaging, and storage. Here is a detailed description of each step:
1. Making the Filling
The method of making the filling for spring rolls is similar to that of dumpling fillings. You can refer to the usual practices for making dumpling fillings.
2. Making the Skin
Prepare the batter by mixing flour, water, and a small amount of salt. It is recommended to homogenize the auxiliary materials with a colloid mill. For 100 kg of flour, add 0.8 - 1 kg of salt and 90 - 100 kg of water. Dissolve the salt in the water first and add the water gradually while stirring. Stir in the same direction until the water is fully absorbed by the batter. Note that the stirring speed should not be too fast to avoid breaking the gluten. You can use a vertical mixer or make the batter by hand for better results.
After making the batter, let it rest for 15 - 30 minutes at a temperature of 20 - 22°C for proofing.
There are two methods for making the spring roll skin: mechanical and manual. The mechanical method using a spring roll skin-making machine can produce a better texture, but it may be more expensive for small-scale production. Adjust the temperature of the machine properly if using it.
3. Shaping and Boxing
Unfold the spring roll skin with the bottom facing up and the surface facing down. Place an appropriate amount of filling (usually with a skin-to-filling ratio of 1:2) on the edge of the spring roll skin near the operator. Arrange the filling into a long strip consistent with the width of the box.
Start rolling by tightly pressing the spring roll skin with the filling towards the other side. Fold the skins on both sides towards the filling and continue rolling until there are only 20 - 30 mm left. Stop and apply a layer of flour batter to the edge of the remaining spring roll skin, then continue rolling to attach the battered side to the rolled skin. Place the spring roll in the box.
Ensure that the filling is not exposed during the shaping process, the roll is tightly packed, and the filling is evenly distributed. Check the molds carefully before using them to ensure they are qualified. Load the shaped spring rolls into the molds evenly to prevent exposure, damage, or deformation.
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4. Quick-Freezing
After shaping, send the spring rolls to a quick-freezer below -30°C through a conveyor belt for quick-freezing for 30 minutes. The center temperature of the spring rolls should reach below -18°C.
Note that spring rolls may experience a significant weight loss during the quick-freezing process, ranging from 1% to 2% depending on the duration.
Therefore, it is necessary to increase the weight appropriately during the shaping process to ensure that the final product meets the net weight requirements and protects the interests of consumers.
5. Inspection
Inspect the spring rolls for any damage or foreign matter mixed and pass them through a metal detector.
6. Packaging
After passing the inspection, package the quick-frozen spring rolls.
7. Storage
Store the boxed spring rolls in a low-temperature cold storage below -20°C in a timely manner. Mark the warehouse for traceability.
Processing Videos
Spring Roll Specifications
The specifications of quick-frozen spring rolls are as follows:
| Product Name | Weight per Piece (g) | Packaging Specifications (g × Pieces × Boxes) |
|---|---|---|
| Spring Roll | 100 | 100 × 8 × 9 |
| Spring Roll | 40 | 40 × 30 × 10 |
| Spring Roll | 17 | 17 × 72 × 10 |
| Spring Roll | 15 | 15 × 80 × 10, 15 × 16 × 24 |
| Mini Spring Roll | 12 | 12 × 96 × 10 |
| Curry Puff | 12.5 | 12.5 × 12 × 24, 12.5 × 102 × 10 |
| Treasure Spring Roll | 40 | 40 × 36 × 10 |
In conclusion, the production process of spring rolls requires careful attention to each step to ensure the quality and taste of the final product.
