Spring rolls, as a popular traditional food, require a number of steps in the production process, but how are spring rolls made in a factory? The production process of spring rolls usually includes spring roll wrapper making, stuffing filling, rolling and freezing, which we will explain in detail below.
1. Spring Roll Wrapper Making
Spring roll wrapper making is the first step in spring roll production, and factories usually use automatic spring roll wrapper machines for efficient production. The main raw materials for wrapper making are flour and water.
Mixing: Flour and water are mixed according to a certain proportion to form a smooth and even batter.
Forming: The mixed batter is spread evenly on the high-temperature conveyor belt through the wrapper making machine, and is heated and formed into thin and even spring roll wrappers.
Cooling: The formed spring roll wrapper pass through a cooling zone on the conveyor belt and are quickly cooled to room temperature for subsequent operations.
2. Filling
Filling is a key step in the production of spring rolls, and the type and proportion of filling directly affects the taste and quality of spring rolls.
Filling preparation: Prepare all kinds of vegetables, meat and seasonings according to the recipe, including cutting, mixing and pre-cooking.
Filling equipment: The prepared filling is loaded into the filling machine, which accurately injects the appropriate amount of filling into each piece of spring roll wrapper according to the set weight and ratio.
3. Rolling
Rolling is the process of filling the spring roll wrapper into a specific shape.
Rolling equipment: The filled spring roll wrapper enters the automatic rolling system through a conveyor belt, which is able to accurately roll the spring roll wrapper into a tight cylinder shape.
Inspection and Adjustment: The rolled spring rolls pass through an automatic inspection system to check the tightness and appearance of the rolls. If any spring rolls are found to be not up to standard, they will be automatically rejected or adjusted.
4. Quick Freezing
Quick freezing is a key step to ensure that the spring rolls are kept for a long time and retain their freshness.
Pre-cooling: The rolls first pass through the pre-cooling area to reduce their temperature and avoid overheating during the freezing process.
Quick-freezing tunnel: After pre-cooling, the spring rolls enter the quick-freezing tunnel through the conveyor belt. The temperature inside the quick-freezing tunnel usually ranges from -30°C to -40°C, which quickly freezes the spring rolls through the strong cold air, causing the internal moisture to form tiny ice crystals, thus preserving the taste and nutrient content of the spring rolls.
The production process of spring rolls in the factory is highly automated and each step is precisely controlled and tested to ensure the quality and consistency of the product.
