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Formula and production method of cold and fresh wontons

A wonton and cold fresh technology, applied in the direction of food science, etc., can solve the problems of poor boiling and foaming resistance, hard taste, not chewy and smooth taste, etc., to increase cooking resistance, increase smoothness, and prevent water migration Effect

Inactive Publication Date: 2016-10-26
JIANGSU RUYI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The wonton tastes hard when eaten; it has poor boiling and foam resistance, and the taste is not chewy and smooth.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A cold and fresh wonton formula, comprising wonton wrapper and wonton filling, said wonton wrapper is composed of the following raw materials in percentage by weight: 90% flour, 2% soybean protein isolate, 2% improver, and 6% egg; Wonton stuffing is composed of the following raw materials in weight percentage: 45% shepherd's purse, 50% animal meat, 1% animal oil, 1% edible salt, 0.8% chicken essence, 0.2% star anise, 1% ginger, and 1% parsley;

[0026] The improver is composed of the following components by weight percentage:

[0027] Wheat Protein 30%

[0028] Sodium D-Ascorbate 28%

[0029] Konjac Flour 30%

[0030] Sodium Polyacrylate 11%

[0031] Citric acid 1%

[0032] In this embodiment, the animal meat is fresh pork, fresh luncheon meat, fresh mutton, fresh chicken, fresh fish or fresh shrimp.

Embodiment 2

[0034] The difference from Example 1 is: a formula for cold and fresh wontons, including wonton wrappers and wonton fillings, the wonton wrappers are made up of the following raw materials in percentage by weight: flour 94%, soybean protein isolate 1%, improver 1 %, eggs 4%; the raw materials of the wonton filling are composed of the following weight percentages: 46% shepherd's purse, 50% animal meat, 1% animal oil, 1% edible salt, 0.8% chicken essence, 0.2% star anise, 0.4% ginger, coriander 0.6%;

Embodiment 3

[0036] A cold and fresh wonton formula, including wonton wrapper and wonton filling, said wonton wrapper is composed of the following raw materials in percentage by weight: 92% flour, 1.5% soybean protein isolate, 0.5% improver, and 6% egg; Wonton stuffing is composed of the following raw materials in percentage by weight: shepherd's purse 47%, animal meat 49%, animal oil 0.8%, edible salt 0.7%, chicken essence 0.7%, star anise 0.3%, ginger 0.5%, coriander 1%;

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PUM

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Abstract

The invention provides a formula and a production method of cold and fresh wontons. The formula comprises wonton wrappers and wonton stuffing, wherein the wonton wrappers are prepared from raw materials in percentage by weight as follows: 90%-94% of flour, 1%-2% of isolated soy protein, 0.2%-2% of a modifying agent and 0%-6% of eggs; the wonton stuffing is prepared from raw materials in percentage by weight as follows: 40%-49% of shepherdspurse herbs, 40%-50% of animal meat, 0.8%-1% of animal oil, 0.5%-1% of edible salt, 0.5%-0.9% of chicken essence, 0.2%-0.5% of star anise, 0.4%-0.1% of ginger and 0.4%-0.1% of coriander. Phenomena of ageing and air-drying of the wonton wrappers during freezing and refrigerating are effectively eliminated; the boiling fastness and the immersion resistance of the wonton wrappers are improved; the original flavor of the wontons or the wonton wrappers is effectively kept, and nutrition loss is avoided; the smooth degree of the wonton wrappers is increased.

Description

technical field [0001] The invention relates to a formula of cold and fresh wonton. Background technique [0002] Wonton is a traditional noodle dish with soup in my country, which is deeply loved by people. The traditional production method is to eat and cook now, with delicious taste and high nutritional value, but its short shelf life, inability to industrialize and other factors affect its scope of use. Existing convenient wontons adopted various dehydration treatments such as frying, microwave drying, vacuum drying, etc. Although the shelf life was prolonged and it was easy to carry, it affected the fresh taste and nutrition of wontons. Existing quick-frozen wontons are frozen or refrigerated after the wontons are packaged. During the storage and sales process, temperature fluctuations will cause water loss, cracking, and cracking, and the taste will become hard when eaten; the boiling and foaming resistance is poor, and the taste is not chewy and smooth. [0003] ...

Claims

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Application Information

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IPC IPC(8): A23L5/00A23L7/10A23L19/10A23L33/185A23L33/10A23L13/10A23L13/40A23L13/20A23L13/50A23L17/10A23L17/40
Inventor 邵明东
Owner JIANGSU RUYI FOOD
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