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Production method of shrimp meat wontons

A production method and technology of wontons, applied in the field of food processing, can solve the problems of poor foam resistance, unable to meet daily needs, easy to break skin, etc., and achieve the effect of poor foam resistance, enrich the market, and not easy to break skin

Pending Publication Date: 2020-10-30
苏州万家鲜食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] CN103005416A discloses a leek and shrimp wonton, including wonton skin and wonton filling, in parts by weight, the raw materials of the wonton filling include 90-110 parts of shrimp, 90-110 parts of lean pork, and 90-110 parts of fresh leek, It is rich in nutrition and delicious in taste, but after the wonton skin is rehydrated after low-temperature freezing, the foam resistance is poor and the skin is easy to break. At the same time, the taste of the wonton filling is far from that of fresh wonton, which cannot meet people's daily needs

Method used

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  • Production method of shrimp meat wontons

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Experimental program
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Effect test

Embodiment 1

[0033] A production method of shrimp ravioli, comprising the following steps:

[0034] S1, the preparation of wonton skin:

[0035] The wonton skin is composed of the following raw materials in parts by weight: 68 parts of flour, 20 parts of rhubarb rice flour, 0.8 part of salt and 30 parts of water;

[0036] Stir the flour, rhubarb rice flour, salt and water evenly to make a dough, let the dough rest at 33°C for 35 minutes, then roll it into a dough with a thickness of 0.5mm, and cut the dough into wonton wrappers with a size of 8cmx9cm.

[0037] S2. Preparation of wonton stuffing:

[0038] The wonton stuffing consists of the following raw materials in parts by weight: 150 parts of shrimp, 38 parts of pork, 20 parts of diced vegetables, 5 parts of egg whites, 12 parts of pepper water, 2 parts of alkali, 0.4 parts of seasoning powder, 0.4 parts of liquid seasoning and 22 parts of water;

[0039] The preparation method of the Zanthoxylum bungeanum water is as follows: in par...

Embodiment 2

[0045] The difference between this embodiment and embodiment 1 is:

[0046]The wonton wrapper described in step S1 consists of the following raw materials in parts by weight: 70 parts of flour, 30 parts of rhubarb rice flour, 1.2 parts of salt and 35 parts of water;

[0047] The wonton stuffing in step S2 is composed of the following raw materials in parts by weight: 200 parts of shrimp, 55 parts of pork, 25 parts of diced vegetables, 6 parts of egg white, 15 parts of pepper water, 3 parts of alkali, 0.5 parts of seasoning powder, liquid seasoning 0.5 parts and 25 parts of water;

[0048] The preparation method of the Zanthoxylum bungeanum water is as follows: in parts by weight, add 30 parts of water at a temperature of 70°C to 8 parts of green Zanthoxylum bungeanum, soak for 5 hours, filter, and the obtained filtrate is the Zanthoxylum bungeanum water; the alkali is edible Alkali powder; the liquid seasoning is a mixed solution of papain and extremely fresh taste with a mas...

Embodiment 3

[0050] The difference between this embodiment and embodiment 1 is:

[0051] The wonton wrapper described in step S1 consists of the following raw materials in parts by weight: 65 parts of flour, 15 parts of rhubarb rice flour, 0.6 part of salt and 25 parts of water;

[0052] The wonton stuffing in step S2 is composed of the following raw materials in parts by weight: 100 parts of shrimp, 25 parts of pork, 15 parts of diced vegetables, 3 parts of egg white, 10 parts of pepper water, 1 part of alkali, 0.3 parts of seasoning powder, liquid seasoning 0.3 parts and 20 parts of water;

[0053] The preparation method of the Zanthoxylum bungeanum water is as follows: in parts by weight, add 20 parts of water at a temperature of 60°C to 5 parts of green Zanthoxylum bungeanum, soak for 8 hours, filter, and the obtained filtrate is the Zanthoxylum bungeanum water; Alkali powder; the liquid seasoning is a mixture of papain and extremely fresh taste with a mass ratio of 1:4; the seasoning...

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Abstract

The invention discloses a production method of shrimp meat wontons, which comprises: S1, wonton wrapper preparation: uniformly stirring flour, yellow rice flour, edible salt and water to prepare a dough, fermenting, calendering into wrappers, and cutting the wrappers into wonton wrappers; S2, wonton fillings making: uniformly stirring shrimp meat with egg white, Chinese prickly ash water and alkali, and performing pickling so as to obtain pickled shrimp meat; cutting pork into blocks, performing mincing to obtain minced pork, adding seasoning powder into the minced pork, performing stirring for 100-160s, adding liquid seasoning, and performing stirring for 50-80s; adding water twice, stirring for 50-80s each time, finally adding the diced vegetables and the pickled shrimp meat, and stirring for 100-160s to obtain wonton fillings; S3, wonton forming: wrapping and forming the wonton wrappers obtained in the step S1 and the wonton fillings obtained in the step S2. The shrimp meat wontonsprepared by the method is large in stuffing, thin in wrapper, rich in nutrition, smooth, tender, fresh, fragrant and rich in taste, and can meet the requirements of people with different tastes.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for producing shrimp wontons. Background technique [0002] As a kind of fast food, wonton is very popular among people. Wonton is one of the traditional Chinese folk noodles. It is filled with thin dough. It is usually boiled and eaten with soup. It is a pasta that is full of color, aroma and taste. Wing's wonton wrapper is wrapped with meat filling. It tastes tender, smooth, sweet, crisp in the mouth, and chewy, so it is very popular among people. [0003] CN1358460A discloses a method for making instant wontons, specifically chopping meat and vegetables, steaming, dehydrating and drying, then mixing salt, edible oil, five-spice powder and edible curing agent, stirring evenly, steaming and drying to form fillings ; Add 0.8kg of eggs, 50g of edible alkali, and 25g of edible gelatin to 5kg of flour, then add an appropriate amount of water and knead into a unifor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L7/10A23L13/40A23L15/00A23L17/40A23L19/00A23P20/25
CPCA23L7/10A23L17/40A23L15/20A23L13/428A23L19/03A23P20/25
Inventor 李华
Owner 苏州万家鲜食品有限公司
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