Sesame wonton and preparation method thereof

Abstract

The present invention discloses a sesame wonton and a preparation method thereof. Aiming at the defects that traditional methods for preparing wonton stuffing, the invention provides the innovative formula and preparation method of wonton stuffing. The formula is as follows: 75 to 85 percent of minced meat; 5 to 10 percent of sesame; 2 to 5 percent of cornstarch; 1 to 3 percent of minced ginger; 1to 2 percent of minced shallot; 1 to 3 percent of sugar; 1 to 3 percent of light soy sauce; 1 to 2 percent of cooking wine; 1 to 3 percent of salt; and 3 to 6 percent of vegetable oil. The preparation method is as follows: adding a proper amount of clear water, and conducting uniform stirring to obtain the sesame wonton stuffing; and weighing 2 to 6 grams of the sesame wonton stuffing, wrapping the stuffing with a wrapper tightly, and pouring the wonton into boiled water for boiling, or conducting steaming or frying to obtain the sesame wonton. The method not only scientifically and effectively prolongs the natural fresh-keeping time of the wonton, but also improves the fragrant and slippery mouth feel of the wonton, enriches the nutrient components of the wonton food, improves the acid-base balance of the wonton food, enriches the taste of people's diet, and better benefits health when people eat the wonton.

Description

technical field [0001] The invention relates to wontons and a production method thereof, in particular to sesame wontons and a production method thereof, belonging to the technical field of food processing. Background technique [0002] Wonton, commonly known as wonton in southern China, is one of the foods that people like to make and taste every day. The key to making wontons is the filling. The current filling formula is to chop pork, beef, mutton, fish, shrimp and other meat, as well as a small amount of shiitake mushrooms, fungus and vegetables, and then add appropriate amount of edible salt, oil, chicken essence and other condiments , stir evenly and set aside. The above disadvantages of making wonton fillings are: due to the large difference in natural climate throughout the year in the south and the north, especially the high annual average humidity and temperature in the south, the natural fresh-keeping time for making wonton fillings is very short and can only be ...

AI Technical Summary

Problems solved by technology

The above disadvantages of making wonton fillings are: due to the large difference in natural climate throughout the year in the south and the north, especially the high annual average humidity and temperature in the south, the natural fresh-keeping time for making wonton fillings is very short and can only be made fresh Eat it now, otherwise the color, aroma, and taste will change, which will affect the quality and taste of the food; because the meat in the filling of wontons accounts for the vast majority, the taste of the meat is relatively rough, not smooth enough when eating, and the nutrition is single; It is acidic, and regular consumption of foods with unbalanced acidity and alkalinity is not good for the human body

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