Wrappers used for crystal food and processing method thereof
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A processing method and dough skin technology, which is applied in food preparation, application, food science, etc., can solve problems such as easy fluffy texture, rough surface, white skin, etc., and achieve the goal of increasing nutritional value, easy promotion, and increasing smoothness Effect
Active Publication Date: 2011-02-16
SANQUAN FOOD
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Abstract
Description
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Problems solved by technology
[0004] The object of the present invention is to provide a kind of dough for crystal food, to solve the problems of traditional edible dough, such as whitish skin, thick skin, rough surface, easy fluffing and hard taste.
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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Effect test
Embodiment 1
[0017] A. Dough ingredients
[0018] In parts by weight, there are 90 parts of starch, 10 parts of gluten, and 39 parts of water.
[0019] B. Dough making process
[0020] (1) Weigh 90 parts of starch and 10 parts of gluten according to the above ratio, and mix well;
[0021] (2) Add 39 parts of water, mix well, and make dough in an environment with a vacuum of -0.09Mpa;
[0022] (3) The beaten noodles are pressed and shaped to make a dough with a thickness of 0.6mm.
Embodiment 2
[0024] A. Dough ingredients
[0025] In parts by weight, there are 79 parts of modified starch, 18 parts of gluten powder, 3 parts of whey protein powder, and 40 parts of water.
[0026] B. Dough making process
[0027] (1) Weigh 79 parts of modified starch, 18 parts of gluten powder, and 3 parts of whey protein powder according to the above ratio, and mix well;
[0028] (2) Add 40 parts of water, mix well, and make dough in an environment with a vacuum of -0.07Mpa;
[0029] (3) The beaten noodles are pressed and shaped to make a dough with a thickness of 0.4mm.
Embodiment 3
[0031] A. Dough ingredients
[0032] In parts by weight, 70 parts of modified starch, 25 parts of gluten, 5 parts of whey protein powder, and 42 parts of water.
[0033] B. Dough making process
[0034] (1) Weigh 70 parts of starch, 25 parts of gluten powder, and 5 parts of whey protein powder according to the above ratio, and mix well;
[0035] (2) Add 42 parts of water, mix well, and make dough in an environment with a vacuum of -0.05Mpa;
[0036] (3) The beaten noodles are pressed and shaped to make a dough with a thickness of 1.2mm.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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Abstract
The invention discloses wrappers used for a crystal food and a processing method thereof. The wrappers are prepared by the following raw materials in part by weight: 70 to 90 parts of starch, 10 to 25 parts of wheat gluten, 39 to 42 parts of water and 0 to 5 parts of whey protein powder. The processing method for the wrappers used for the crystal food comprises the following steps of: (1) weighing and uniformly mixing the starch, the wheat gluten and the whey protein powder; (2) adding the water and mixing uniformly; and kneading in a vacuum environment; and (3) preparing the kneaded dough into the wrappers used for the crystal food by compressing and molding. The wrappers used for the crystal food prepared by the method of the invention has the advantages of thinness, sparkle and clearness after cooking, smoothness, delectable flavor, moderate solidness, rich nutrition and the like. The wrappers used for the crystal food prepared by the processing method can be used for making dumplings and wonton.
Description
technical field [0001] The invention relates to a crystal food dough and a processing method thereof, belonging to the field of food production. Background technique [0002] Ordinary wonton (dumpling) dough is based on wheat flour, add appropriate amount of salt and flour improver to make dough, then roll it into 0.8mm (appropriate thickness) thick dough, cut into square or round dough That’s right, the wonton (dumpling) dough made in this way will turn white after cooking, not translucent, hard in taste and not smooth on the surface, and easy to fluff. [0003] The Chinese patent with publication number CN1582721A discloses a kind of crystal dough and its preparation method. Its characteristics are: take flour and starch and mix evenly, take out 60% of the mixed flour, add hot water and stir into hot noodles for later use, and then use the remaining 40% Add the mixed flour to the hot noodles and mix, add cold water and edible oil at the same time to knead into a dough, th...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
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Application Information
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