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
5 Cites 6 Cited by

AI-Extracted 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 w...
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Method used

In addition, the gluten powder that adds is rich in gliadin and glutenin, adds gluten powder and can increase protein content, improves dough viscoe...
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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

Image

  • Potato wonton and preparation method of potato wonton

Examples

  • Experimental program(13)

Example Embodiment

[0014] Example 1
[0015] A potato wonton, which is composed of wonton wrapper and wonton filling; wherein, the wonton wrapper is composed of the following components by weight:
[0016] 230 servings of snow flour, 125 servings of whole potato flour, 30 servings of potato starch, 8 servings of gluten, 0.1 servings of konjac flour, 3 servings of salt, and 200 servings of water.
[0017] Wherein, the thickness of the wonton wrapper is 0.5 mm;
[0018] Wherein, the wonton wrapper is square, and its side length is 5.5 cm.

Example Embodiment

[0019] Example 2
[0020] A potato wonton, which is composed of wonton wrapper and wonton filling; wherein, the wonton wrapper is composed of the following components by weight:
[0021] 245 parts of snowflake flour, 130 parts of potato flour, 43 parts of potato starch, 11 parts of gluten, 0.5 part of konjac flour, 4 parts of salt, 220 parts of water.
[0022] Wherein, the thickness of the wonton wrapper is 0.6mm;
[0023] Wherein, the wonton wrapper is square, and its side length is 5.9 cm.

Example Embodiment

[0024] Example 3
[0025] A potato wonton, which is composed of wonton wrapper and wonton filling; wherein, the wonton wrapper is composed of the following components by weight:
[0026] 250 parts of snowflake flour, 135 parts of potato flour, 47 parts of potato starch, 15 parts of gluten, 1.6 parts of konjac flour, 4.3 parts of salt, 225 parts of water.
[0027] Wherein, the thickness of the wonton wrapper is 0.7mm;
[0028] Wherein, the wonton wrapper is square, and its side length is 6.3 cm.

PUM

PropertyMeasurementUnit
Thickness0.5 ~ 0.9mm
Thickness0.7mm
Side length5.5 ~ 7.5cm

Description & Claims & Application Information

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