MEAT GLUE, DUMPLINGS,WONTON PRODUCTION LINE

1. Meat glue production line (edible collagen glue, used for bonding meat products

Meat glue mainly extracts collagen from animal skins (such as pigskin and cowhide) and bones. After 

processing, it forms solid or liquid glue, which is often used for bonding the fillings of dumplings and 

wontons (to enhance the cohesiveness) and shaping meatballs, etc.

2. Dumpling production line (Fully automatic standardized production, suitable for 

frozen and fresh dumplings)

The core of the dumpling production line is "to achieve the automation of dough making, filling 

and shaping". Equipment can be configured according to production capacity (1-20 tons per day), 

and the mainstream is the full-process line from "flour to shaping".

3. Wonton production line (Compatible with wontons, wontons, etc., supporting 

thin wrappers and large fillings

The core difference between wontons and dumplings lies in "thinner wrappers and different 

forming structures". Therefore, the production line focuses on optimizing "thin wrappers 

production" and "wonton folding and forming". Some equipment can be compatible with 

the dumpling line (such as dough mixers and quick-freezing machines), but the forming 

machine needs to be dedicated.

Pork gelatin production line

1. Equipment configuration

(1) Raw material processing equipment: Meat slicer, used to cut pork into blocks suitable for 

subsequent processing.

(2) Mixing equipment: Powerful mixer to fully blend the meat fibers into a gel.

(3) Filling and packaging equipment: Fully automatic filling machines and packaging machines, which 

complete the processes of filling, sealing and labeling of pork glue.

(4) Auxiliary equipment: electronic scales, conveyor belts, cold storage, etc., used for weighing, material 

transportation and finished product storage.

2. Process Flow:

(1) Raw material selection and pretreatment: Select high-quality pork, such as hind leg meat, and cut it

 into chunks with a meat slicer.

(2) Blend into a gel-like consistency: Pour the cut pork pieces into a powerful blender and blend until 

the meat fibers are fully integrated into a gel-like consistency.

(3) Filling and packaging: The pork glue is filled into packaging containers through a fully automatic 

filling machine, and then the packaging machine is used to perform operations such as sealing and

 labeling.

(4) Storage: The packaged pork glue should be sent to a cold storage for storage, with the 

temperature maintained below -18 ℃.

Dumpling production line

1. Equipment configuration

(1) Dough mixing equipment: Vacuum dough mixer, making the dough structure tight and the 

moisture uniform.

(2) Dough ripening equipment: Dough ripening machine, let the dough rest to ensure its uniformity.

(3) Calendering and leather-making equipment: Compound calendering machine. The calendering 

rollers are made of high-hardness and high-chromium alloy steel, and the calendered surface is 

smooth and full. The folding machine can fold and turn the opposite belt. The sheet punching 

machine is used to shape the folded dough sheets into sheets.

(4) Filling processing equipment: such as meat grinders, mixers, etc., are used to process meat and 

other filling raw materials and mix them evenly.

(5) Wrapping and shaping equipment: Intelligent bionic dumpling machine, achieving precise filling 

and wrapping and shaping.

(6) Subsequent processing equipment: According to requirements, steaming and boiling machines

 (for fresh dumplings) or quick-freezing machines (for quick-frozen dumplings), as well as packaging 

machines, etc. can be configured.

2. Process Flow:

(1) Raw material preparation: Pre-treatment such as screening and cleaning of raw materials like 

flour and meat.

(2) Dough mixing: Put the flour and water in a vacuum dough mixer in proportion and stir to form 

a dough.

(3) Ripening: Put the dough into the dough ripening machine and let it rest to increase its elasticity 

and toughness.

(4) Calendering and making dough sheets: Through equipment such as compound calendering 

machines, folding machines and punching machines, the dough is pressed into dough sheets of 

uniform thickness.

(5) Filling preparation: Meat and other raw materials are processed into fillings through meat 

grinders, mixers and other equipment, and then stirred evenly.

(6) Filling and shaping: By using an intelligent bionic dumpling machine, the filling is precisely 

injected into the dough to form dumplings.

(7) Subsequent processing: If it is fresh dumplings, the formed dumplings can be sent into a 

steaming machine for steaming, then cooled and packaged. If it is frozen dumplings, the 

formed dumplings should be sent into the freezing machine for quick freezing and then 

packaged.

Wonton production line

1. Equipment configuration

(1) Dough mixing equipment: Similar to the dumpling production line, vacuum dough mixers 

are generally used.

(2) Dough ripening equipment: Dough ripening machine to ensure even moisture content in 

the dough.

(3) Calendering and wrappers making equipment: compound calendering machines, folding 

machines, punching machines, etc., are used for making wonton wrappers. The equipment

 features are similar to those of dumpling production lines.

(4) Filling processing equipment: meat grinders, mixers, etc.

(5) Wrapping and forming equipment: Wonton forming machine, which can achieve manual 

wrapping operation.

(6) Subsequent processing equipment: quick-freezing machines, packaging machines, etc.

2. Process Flow:

(1) Raw material preparation: This includes the screening and cleaning of raw materials such 

as flour and meat.

(2) Dough mixing: Use a vacuum dough mixer to mix the flour and water into a dough.

(3) Curing: Place the dough in a curing machine to rest.

(4) Calendering and making wrappers: The dough is pressed into wrappers of appropriate 

thickness and size through calendering equipment.

(5) Filling preparation: Process raw materials such as meat into fillings.

(6) Wrapping and shaping: Using a wonton shaping machine, the filling is wrapped into the 

wonton wrappers to form wontons.

(7) Subsequent processing: The formed wontons can be processed by quick freezing and 

packaging as required.