Transparent skin wonton and process thereof

A technique of ravioli and cortex

Inactive Publication Date: 2013-07-24
SUZHOU IND PARK SURUN FOODSTUFF FACTORY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, commercially available wontons need to be made and sold at a fixed processing place before eating. If they need to be preserved, a set of quick-freezing and refrigeration facilities is required, which increases the cost of food. When eating, they also need facilities such as pots an

Method used

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Embodiment Construction

[0013] A kind of transparent cortex wonton of the present invention and technology thereof, comprise filling material and wonton wrapper, filling material is the meat and fish and shellfish of filament, millet shape or diced shape, the vegetable of powder shape, filament or diced shape, can Choose beef, pork, goose and other meat, cabbage, shepherd's purse, onion, carrot, water chestnut and other vegetables, cuttlefish, shrimp, scallop or octopus and other fish and shellfish, filling seasoning can include edible salt, sesame oil, soy sauce, rice vinegar, Cooking wine or chili powder, white sugar as sweetener; lotus seed powder, lotus root powder or tapioca starch in the wonton skin, vegetable juice for coloring, which may include green soygrass, orange carrot juice, red amaranth juice etc., in order to improve the visual aesthetic effect, and have natural and rich nutritional value, glyceryl monostearate as an emulsion stabilizer and calcium sodium stearoyl lactylate for anti-c...

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Abstract

The invention relates to a transparent skin wonton and a process thereof. The transparent skin wonton comprises stuffing and a wonton skin, wherein the stuffing is filament-shaped, paste-shaped or diced meat, fish and shellfish, or is powdery, filament-shaped or diced vegetable; a sweetening agent of condiments in the stuffing is white sugar; the wonton skin contains lotus seed powder, lotus root starch or cassava starch; vegetable juice for coloring, glycerin monostearate which is used as an emulsion stabilizer, and sodium stearoyl lactylate for resisting cracks are added into the wonton skin; and a corresponding stuffing name is ironed on the wonton skin. The transparent skin wonton prepared by the structure and the process can be instantly eaten after being brewed by hot water, and the rehydration time is short; the transparent skin wonton has abundant nutrition, and better mouth feel and aesthetic standard; ironed words enable the selection to be clear at a glance; and the transparent skin wonton is suitable for large-scale industrial production and is adapted to market requirements.

Description

technical field [0001] The invention relates to the field of food, in particular to a transparent leather wonton and its technology. Background technique [0002] At present, commercially available wontons need to be made and sold at a fixed processing place before eating. If they need to be preserved, a set of quick-freezing and refrigeration facilities is required, which increases the cost of food. When eating, they also need facilities such as pots and stoves for cooking or frying. There are constraints in the modern fast-paced life. And in view of people's requirement that food taste and mouthfeel constantly improve, traditional wonton also has defects such as mouthfeel and aesthetic appearance are single, dough mouthfeel is single, poor stability. Contents of the invention [0003] In order to overcome the deficiencies of the above technologies, the present invention provides a transparent leather ravioli that is ready-to-eat, has good taste, strong dough stability, ...

Claims

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Application Information

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IPC IPC(8): A23L1/00A23L1/10A23L7/10
Inventor 张金男
Owner SUZHOU IND PARK SURUN FOODSTUFF FACTORY
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