Instant wontons and making method thereof

Abstract

The invention discloses instant wontons and a making method thereof. The making method includes the steps of wonton wrapper making, stuffing making, wonton wrapping and packaging and warehousing, during wonton wrapper making, modified starch material selecting, additive material selecting, a vacuum dough kneading process and a wrapper rolling process are optimized and innovated, so that the made wonton wrappers are integrally complete before rehydration, the wonton wrappers are free of cracks and gaps, can be quickly and completely rehydrated within 5 minutes after being brewed with hot water, are soft, elastic and smooth in mouth feel, good in overall quality and ready-to-eat and have no breaking phenomenon after being rehydrated, pelleting, curing and vacuum freeze-drying treatment are adopted when the stuffing is prepared, so that the prepared dried meatballs are ready-to-eat after being brewed with hot water. In a word, by optimizing the raw material formula and the making method of the wontons, the made wontons are thin in wrapper, large in stuffing, good in eating experience, neat in appearance, capable of being eaten after being brewed, close to wontons made and sold on site in appearance and taste and long in shelf life under normal temperature storage, and the market requirements are well met.

Description

technical field [0001] The invention relates to the technical field of instant food processing, and specifically provides an instant wonton and a preparation method thereof. Background technique [0002] Wonton is a traditional folk noodle dish that originated in northern China. It is stuffed with meat and wrapped in thin dough. It is boiled in a pot and usually served with soup. [0003] Due to the high moisture content of wontons made by traditional processing methods, the methods of processing and selling now, frozen storage and selling, and dry wontons are routinely used. But for the first sales method, it greatly limits the business expansion of wonton products. For the second selling method, its storage conditions are harsh, the storage cost is high, and it is inconvenient to eat. The third selling method currently on the market, common forms are fried dehydration, hot air drying dehydration or freeze-drying. Although it solves the shortcomings of the first and secon...

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the above defects, the present invention provides a ready-to-eat wonton and its production method. The production method is simple and easy to operate, and solves the problems of difficult rehydration and easy cracking of the dough due to the increase of meat filling. , and the wontons prepared by this production method have the characteristics of good taste, neat appearance, ready-to-eat brewing, long shelf life under normal temperature storage, etc.

Images