Potato wonton and preparation method of potato wonton
A technology of potato and production method, applied in food preparation, baking, food science, etc., can solve the problems of incomplete nutritional supplement, not very thin wonton skin, single nutritional value, etc., achieve small thickness, not easy to break the skin, nutritious rich effect
Inactive Publication Date: 2015-06-24
INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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Abstract
The invention belongs to the technical field of food production and especially relates to a potato wonton and a preparation method of the potato wonton. The potato wonton comprises the wonton wrapper and the wonton stuffing, wherein the wonton wrapper comprises the following components in parts by weight: 230-280 parts of snowflake powder, 125-145 parts of potato whole powder, 30-53 parts of potato starch, 8-20 parts of gluten flour, 0.1-2.0 parts of konjac fine powder, 3-6 parts of table salt and 200-250 parts of water. The preparation method of the potato wonton is simple in process and convenient for industrial production. According to the preparation method, potato starch and potato whole powder are added in the wheat flour, so that the wonton wrapper prepared according to the preparation method is smooth, chewy and elastic; moreover, various kinds of stuffing are wrapped in the wonton wrapper, so that the wonton has the characteristics of smooth and fresh taste and delicious flavor.
Application Domain
Dough treatmentFood ingredients +1
Technology Topic
Potato starchFood flavor +5
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PUM
| Property | Measurement | Unit |
| Thickness | 0.5 ~ 0.9 | mm |
| Thickness | 0.7 | mm |
| Side length | 5.5 ~ 7.5 | cm |
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