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滚揉机的使用说明书及使用技巧
1.滚揉机的荷载量：滚揉机在转动的时候，如果筒内的肉数量太多，转动则会受到很大的影响，搅拌不均匀，如果桶内的肉量太少，会导致滚揉过度，造成肉的肉质损坏，并且，消耗成本增大。我们建议满筒荷载量的60%左右，滚揉机上下浮动5%之间，根据肉的密度而定。
1. Load of rolling machine: when the rolling machine is rotating, if there is too much meat in the barrel, the rotation will be greatly affected, and the mixing will be uneven. If there is too little meat in the barrel, it will lead to excessive rolling, resulting in meat quality damage, and the consumption cost will increase. We suggest about 60% of the full load and 5% of the up and down floating of the rolling machine, depending on the density of the meat.
2.滚揉间歇时间：在滚揉生产过程中，连续的滚揉是没有必要的，而且费神费力。通常建议在滚揉20分钟，休息5-10分钟之间。
2. Rolling interval time: in the rolling production process, continuous rolling is unnecessary and laborious. It is usually recommended to roll for 20 minutes and rest for 5-10 minutes.
3.滚揉时间：总的滚揉时间对产品的均匀性和标准化是很重要的。一旦采纳了一个可以生产出标准化产品的程序，这个程序或滚揉循环就应保持不变。
3. Rolling time: the total rolling time is very important for product uniformity and standardization. Once a procedure is adopted to produce standardized products, the procedure or rolling cycle should remain unchanged.
4.温度控制：一些专家认为在较温暖的环境中可得到更好的腌肉色。但是从产品的货架期、安全性和出品率考虑，最好在2-4℃下滚揉，当产品在8℃或更高温度下滚揉时，产品的结合力、出品率会明显下降，我们应该把质量放在第一位。
4. Temperature control: some experts think that better bacon color can be obtained in warmer environment. But considering the shelf life, safety and yield of the product, it is better to roll at 2-4 ℃. When the product is rolled at 8 ℃ or higher, the binding force and yield of the product will obviously decrease. We should put the quality first.
5.真空度：真空在滚揉机中发挥重要的作用，真空可确保盐水快速向肉块中渗透，有助于清除肉块中的气泡。
5. Vacuum degree: the vacuum plays an important role in the rolling machine. The vacuum can ensure that the salt water permeates into the meat quickly and help to remove the bubbles in the meat.
由于真空使肉块膨胀从而达到一定嫩度。筒内真空通常抽到一个大气压的70%到80%。但真空度太高则起反作用，因为在高真空度下肉块中的水分被抽出来了。
Due to the vacuum, the meat will expand to a certain tenderness. The vacuum in the cylinder is usually drawn to 70% to 80% of the atmospheric pressure. But too high a vacuum is counterproductive because the water in the meat is pumped out.
6.滚揉方向：滚揉机应柔和地推挤，按摩、提升、卷曲和摔落肉块以达到最佳效果。设备应有反转功能，在卸料前滚揉循环的最后5分钟应反转，滚揉机以清理出滚筒翅片背部的肉块和蛋白质。
6. Rolling direction: the rolling machine shall gently push, massage, lift, curl and drop the meat pieces to achieve the best effect. The equipment shall have the reverse function. The last 5 minutes of rolling cycle before unloading shall be reversed. The rolling machine shall clean the meat and protein on the back of the roller fins.
1. Load of rolling machine: when the rolling machine is rotating, if there is too much meat in the barrel, the rotation will be greatly affected, and the mixing will be uneven. If there is too little meat in the barrel, it will lead to excessive rolling, resulting in meat quality damage, and the consumption cost will increase. We suggest about 60% of the full load and 5% of the up and down floating of the rolling machine, depending on the density of the meat.
2.滚揉间歇时间：在滚揉生产过程中，连续的滚揉是没有必要的，而且费神费力。通常建议在滚揉20分钟，休息5-10分钟之间。
2. Rolling interval time: in the rolling production process, continuous rolling is unnecessary and laborious. It is usually recommended to roll for 20 minutes and rest for 5-10 minutes.
3.滚揉时间：总的滚揉时间对产品的均匀性和标准化是很重要的。一旦采纳了一个可以生产出标准化产品的程序，这个程序或滚揉循环就应保持不变。
3. Rolling time: the total rolling time is very important for product uniformity and standardization. Once a procedure is adopted to produce standardized products, the procedure or rolling cycle should remain unchanged.
4.温度控制：一些专家认为在较温暖的环境中可得到更好的腌肉色。但是从产品的货架期、安全性和出品率考虑，最好在2-4℃下滚揉，当产品在8℃或更高温度下滚揉时，产品的结合力、出品率会明显下降，我们应该把质量放在第一位。
4. Temperature control: some experts think that better bacon color can be obtained in warmer environment. But considering the shelf life, safety and yield of the product, it is better to roll at 2-4 ℃. When the product is rolled at 8 ℃ or higher, the binding force and yield of the product will obviously decrease. We should put the quality first.
5.真空度：真空在滚揉机中发挥重要的作用，真空可确保盐水快速向肉块中渗透，有助于清除肉块中的气泡。
5. Vacuum degree: the vacuum plays an important role in the rolling machine. The vacuum can ensure that the salt water permeates into the meat quickly and help to remove the bubbles in the meat.
由于真空使肉块膨胀从而达到一定嫩度。筒内真空通常抽到一个大气压的70%到80%。但真空度太高则起反作用，因为在高真空度下肉块中的水分被抽出来了。
Due to the vacuum, the meat will expand to a certain tenderness. The vacuum in the cylinder is usually drawn to 70% to 80% of the atmospheric pressure. But too high a vacuum is counterproductive because the water in the meat is pumped out.
6.滚揉方向：滚揉机应柔和地推挤，按摩、提升、卷曲和摔落肉块以达到最佳效果。设备应有反转功能，在卸料前滚揉循环的最后5分钟应反转，滚揉机以清理出滚筒翅片背部的肉块和蛋白质。
6. Rolling direction: the rolling machine shall gently push, massage, lift, curl and drop the meat pieces to achieve the best effect. The equipment shall have the reverse function. The last 5 minutes of rolling cycle before unloading shall be reversed. The rolling machine shall clean the meat and protein on the back of the roller fins.
