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Preparation method of wrappers of quick-frozen wontons

A production method and dough technology, which are applied in food preparation, food ingredients as taste improvers, food ingredients containing natural extracts, etc., can solve the problems of easy cracking of dough, easy sticking machine damage rate, and cracks of dough, so as to maintain freshness Taste, not easy to stick to the machine, and improve the effect of cooking resistance

Inactive Publication Date: 2014-12-03
上海妙禾食品配送有限公司
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  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

At present, the flour used to produce quick-frozen wontons in the market is basically ordinary high-gluten flour or dumpling flour. Because the impact of the quick-freezing process on the quality of the dough is not considered, there are often some quality problems. For example, mechanical packaging is easy to stick to the machine, resulting in high damage rate ; Cracks appear in the dough during quick-freezing and low-temperature storage; the dough is easy to crack when cooking

Method used

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Embodiment Construction

[0009] The present invention will be further described below.

[0010] The preparation method of quick-frozen ravioli dough of the present invention, take flour, take the weight of flour as a basis, add 1-2% salt, 0.1-0.3% edible alkali, 0.3-0.4% improver, 1.0%-4.0% The modified starch is supplemented with 20-24% water of the total weight, and mixed in a mixer for 5-10 minutes to obtain the finished product.

[0011] The improver consists of 25-30 parts of calcium-sodium stearoyl lactylate (CSL-SSL), 15-18 parts of monoglyceride (GMS), 8-10 parts of oxidant Vc, 4-5 parts of CaO2, 6-8 parts of xanthan Glue, 10-12 parts of carrageenan, 8 parts of compound phosphate and 9-24 parts of starch dispersant, wherein the compound phosphate is composed of sodium pyrophosphate, sodium metaphosphate and sodium polyphosphate.

[0012] The preparation method of the quick-frozen ravioli skin of the present invention can also use the extract of the scorpion seed as the improving agent.

[00...

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PUM

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Abstract

The invention discloses a preparation method of wrappers of quick-frozen wontons. The method comprises the following steps: adding 1% to 2% of table salt, 0.1% to 0.3% of dietary alkali, 0.3% to 0.4% of modifier and 1.0% to 4.0% of modified starch into flour by taking the weight of the flour as a standard, then adding water accounting for 20% to 24% of total weight and mixing for 5 to 10 minutes in a mixer so as to obtain the wrappers. According to the method, the phenomena that the wrappers of the quick-frozen wontons are easily adhered to a machine and are easy to crack when being stored in a quick-freezing manner are effectively avoided, and the boiling fastness of the quick-frozen wontons is improved.

Description

technical field [0001] The invention relates to a method for making quick-frozen wonton dough. Background technique [0002] With the increase of work pressure and the acceleration of the pace of life, in order to enrich the daily diet, more and more people use quick-frozen wontons that are easy to buy instead of tedious home-made packages, so the sales of quick-frozen wontons have increased greatly. At present, the flour used to produce quick-frozen wontons in the market is basically ordinary high-gluten flour or dumpling flour. Because the impact of the quick-freezing process on the quality of the dough is not considered, there are often some quality problems. For example, mechanical packaging is easy to stick to the machine, resulting in high damage rate Cracks appear in the dough during quick-freezing and low-temperature storage; the dough is easy to crack when cooking. Contents of the invention [0003] The purpose of the present invention is to overcome the defect o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/10A23L1/30A23L7/10
CPCA23L7/10A23L29/00A23L29/015A23L29/03A23L29/30A23V2002/00A23V2250/21A23V2250/192A23V2250/708A23V2250/1578A23V2250/5086A23V2250/5036A23V2250/5118A23V2200/14
Inventor 颜耀
Owner 上海妙禾食品配送有限公司
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