Convenient wonton and preparation method thereof

A production method and a wonton technology, which are applied in the food field, can solve the problems of not easy to gelatinize, gelatinize, easily broken wonton skin, etc., and achieve the effects of increasing lubricity, having a glutinous taste and low breaking rate.

Inactive Publication Date: 2013-11-20
JINHUA JINSUI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a kind of instant wonton that is not easy to break when soaked in boiling water, and is not easy to b

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A kind of convenient wonton, including wonton skin and stuffing, the weight proportion of raw material of wonton skin is: 1000 parts of flour, 100 parts of fresh yam, 100 parts of edible modified starch, 2 parts of table salt, 1 part of ethyl maltol, 1 part of sodium carbonate , 0.5 part of gluten powder; the stuffing is pork stuffing, and the pork stuffing is made of fresh lean pork, ginger, wine, and salt.

[0024] The steps to make instant ravioli are:

[0025] ⑴ Dough making: Weigh flour, fresh yam, edible modified starch, salt, ethyl maltol, sodium carbonate, gluten powder according to the ratio; make fresh yam into paste, and paste fresh yam, edible modified starch, salt , ethyl maltol, sodium carbonate, and gluten are mixed with an appropriate amount of water, then added to the flour and stirred evenly to form a dough;

[0026] (2) Making wonton skins: the dough obtained in step (1) is pressed into translucent sheet-shaped wonton skins by a noodle press;

[002...

Embodiment 2

[0032] A kind of convenient wonton, including wonton skin and stuffing, the weight proportion of raw material of wonton skin is: 1000 parts of flour, 250 parts of fresh yam, 250 parts of edible modified starch, 15 parts of table salt, 5 parts of ethyl maltol, 5 parts of sodium carbonate , 3 parts of gluten powder; the stuffing is made of pork stuffing, which is made of fresh lean pork, ginger, wine, and salt.

[0033] The making step of instant ravioli is identical with embodiment 1.

Embodiment 3

[0035] A kind of convenient wonton, including wonton skin and stuffing, the weight ratio of raw materials of wonton skin is: 1000 parts of flour, 175 parts of fresh yam, 175 parts of edible modified starch, 7 parts of table salt, 3 parts of ethyl maltol, 3 parts of sodium carbonate 1.5 parts of gluten powder; pork stuffing is used for stuffing, and pork stuffing is made of fresh lean pork, ginger, wine and salt.

[0036] The making step of instant ravioli is identical with embodiment 1.

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PUM

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Abstract

The invention relates to convenient wonton and a preparation method thereof. The convenient wonton comprises a wonton wrapper and wonton stuff, wherein the wonton wrapper is made by raw materials of flour, fresh Chinese yam, edible modified starch, salt, ethyl maltol, sodium carbonate and vital gluten. The preparation method of the convenient wonton comprises the following steps of (1) preparing dough; (2) preparing the wonton wrapper; (3) wrapping the wonton; (4) steaming; (5) drying; and (6) packaging. The convenient wonton has the characteristics of fast rehydration, low broken rate and the like, is not gelatinized by immersing for a long time, and tastes pliable. Besides, the raw materials of the wonton wrapper comprise the Chinese yam. Modern pharmacological researches show that the Chinese yam contains saponin, mixed mucinous proteins capable of supplying a plurality of glycoproteins to people, tannin, abscisin, batatasine, choline, starch, calcium, phosphor, iron and the like; and eating the Chinese yam can increase lubrication of mucous membranes and skins, reduces accumulation of subcutaneous fat, tonifies deficiency and treats loss and prolongs life. Therefore, the convenient wonton is a very good health-care and beautifying food.

Description

technical field [0001] The invention relates to the field of food, in particular to a convenient wonton and a production method thereof. Background technique [0002] Won ton is a kind of deeply loved by the people, one of cheap and delicious traditional popular food. The traditional method of making wontons is to make them freshly, and the main raw material of wonton wrappers is flour. The traditional method of making wontons has the disadvantages of being troublesome and time-consuming. In order to overcome the shortcomings of the traditional wonton making method that it is not easy to carry and can’t be eaten at any time, someone has introduced instant wontons in the form of instant noodles; when eating, put the instant wontons in a container and brew them with hot water edible. Yet existing instant wonton has the weak point that wonton skin is easily broken and gelatinized when brewing and eating with hot water. Contents of the invention [0003] The purpose of the ...

Claims

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Application Information

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IPC IPC(8): A23L1/00A23L1/164A23L1/214A23L1/29A23L7/117
Inventor 朱鹏程
Owner JINHUA JINSUI FOOD
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