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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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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are various types according to different tastes. Wonton skins are usually made of flour and starch, but the wonton skins are still not very thin, and the toughness of the wonton skins is small and easy to break, especially when the wontons are cooked in the pot. Broken, can't cook a whole wonton
In addition, if the wonton skin only includes flour, the nutritional value is relatively simple, and long-term consumption will make people's nutritional supplements incomplete

Method used

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  • Potato wonton and preparation method of potato wonton

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A kind of potato wonton, it is made up of wonton wrapper and wonton filling; Wherein, described wonton wrapper is made up of following components by weight:

[0016] 230 parts of snowflake powder, 125 parts of whole potato powder, 30 parts of potato starch, 8 parts of gluten powder, 0.1 part of konjac powder, 3 parts of salt, and 200 parts of water.

[0017] Wherein, the thickness of the wonton skin is 0.5mm;

[0018] Wherein, the wonton wrapper is a square with a side length of 5.5 cm.

Embodiment 2

[0020] A kind of potato wonton, it is made up of wonton wrapper and wonton filling; Wherein, described wonton wrapper is made up of following components by weight:

[0021] 245 parts of snowflake powder, 130 parts of whole potato powder, 43 parts of potato starch, 11 parts of gluten flour, 0.5 parts of konjac powder, 4 parts of salt, and 220 parts of water.

[0022] Wherein, the thickness of the wonton skin is 0.6mm;

[0023] Wherein, the wonton wrapper is a square with a side length of 5.9 cm.

Embodiment 3

[0025] A kind of potato wonton, it is made up of wonton wrapper and wonton filling; Wherein, described wonton wrapper is made up of following components by weight:

[0026] 250 parts of snowflake powder, 135 parts of whole potato flour, 47 parts of potato starch, 15 parts of gluten flour, 1.6 parts of konjac powder, 4.3 parts of table salt, and 225 parts of water.

[0027] Wherein, the thickness of the wonton skin is 0.7mm;

[0028] Wherein, the wonton wrapper is a square with a side length of 6.3 cm.

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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.

Description

technical field [0001] The invention belongs to the technical field of food production, and in particular relates to a potato wonton and a preparation method thereof. Background technique [0002] Wonton skin is thin and delicious, easy to digest, and it is a kind of snack that people prefer. There are various types according to different tastes. Wonton skins are usually made of flour and starch, but the wonton skins are still not very thin, and the toughness of the wonton skins is small and easy to break, especially when the wontons are boiled in the pot. Broken, unable to cook a complete wonton. In addition, if the wonton wrappers only include flour, the nutritional value is relatively simple, and long-term consumption will make people's nutritional supplements incomplete. Contents of the invention [0003] In order to solve the above problems, an object of the present invention is to provide a kind of potato wonton wrapper, which makes the wonton wrapper tough and str...

Claims

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Application Information

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IPC IPC(8): A23L1/10A23L1/214A23L1/216A21D2/36A21D2/26A23L7/10A23L19/10A23L19/12
CPCA23V2002/00A23V2250/5118
Inventor 张泓黄艳杰戴小枫胡宏海张春江黄峰刘倩楠张雪张荣徐芬陈文波周芳伊
Owner INST OF AGRO FOOD SCI & TECH CHINESE ACADEMY OF AGRI SCI
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