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Production process of instant won ton and instant dumpling

A production method and technology of wonton, applied in food preparation, food science, application, etc., can solve the problems of affecting sensory effect, skin erosion, unsightly appearance, etc., and achieve the effect of ensuring delicious taste, fast and convenient eating, and easy to carry

Inactive Publication Date: 2003-03-19
陶媛媛 +1
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Wontons or dumplings are traditional delicious foods of the Chinese nation, but the current wontons or dumplings are not easy to store for a long time under natural environmental conditions, and often discoloration, aging, and deterioration occur; very troublesome
Moreover, when the filling is finished or mature, the oil, spices, and salt in the filling often penetrate into the dough due to the water absorption of the filling, causing the dough to be eroded, easy to deteriorate, and unsightly; Uneven, easy to change the internal shape, often agglomerated, hard core, so that there is no feeling of small meat pieces when chewing, and the taste is poor; the external shape of the current wonton or dumpling is easily deformed during the cooking process, which affects the sensory effect

Method used

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  • Production process of instant won ton and instant dumpling
  • Production process of instant won ton and instant dumpling

Examples

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Embodiment Construction

[0039] As shown in Figure 1, the technical process of the instant wonton or dumpling production method of the present invention made by machinery comprises the following steps: (taking the instant wonton as an example)

[0040] (1) Making wonton wrappers:

[0041] a. Kneading noodles: Mix 67 kg of high-gluten flour and 33 kg of medium-gluten flour, stir them evenly, put them into the dough mixer, and add 5 kg of beaten fresh eggs to it; then use 2 kg of water to separate Dissolve 1.5 kg of table salt, 1 kg of edible alkali and 0.1 kg of superimposed phosphate, and add them to the flour in the dough mixer; heat 0.3 kg of vegetable oil and 0.4 kg of glyceric acid fat to about 57°C, mix and stir to form an emulsion Add it to the flour in the dough mixer; add 28 kg of water into the dough mixer, and fully stir it into a dough.

[0042] b. Leather making: Put the reconciled dough into the feeding cylinder of the dough mixer. The dough is mechanically rolled, peeled off into a long...

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Abstract

The production process of instant Won Ton and instant dumpling includes the following steps: making wrapping; making stuffing with added lecithin, edible oil and ethanol; extruding stuffing block; forming film on the surface of the stuffing through soaking the stuffing into starch solution and drying; wrapping to form; microwave roasting; frying; drying in hot blast and cooling; making soup packet, seasoning packet and oil packet; and packing. The instant Won Ton and the instant dumpling have smooth wrapping and fragrant and soft stuffing.

Description

technical field [0001] The present invention generally relates to a food processing method, in particular to a method for making instant wontons or instant dumplings. Background technique [0002] Wontons or dumplings are traditional delicious foods of the Chinese nation, but the current wontons or dumplings are not easy to store for a long time under natural environmental conditions, and often discoloration, aging, and deterioration occur; very troublesome. Moreover, when the filling is finished or mature, the oil, spices, and salt in the filling often penetrate into the dough due to the water absorption of the filling, causing the dough to be eroded, easy to deteriorate, and unsightly; Uneven, easy to change the internal shape, often agglomerated, hard core, so that there is no feeling of small meat pieces when chewing, and the taste is poor; the external shape of the current wonton or dumpling is easily deformed during the cooking process, which affects the sensory effec...

Claims

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Application Information

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IPC IPC(8): A23L5/10A23L35/00
Inventor 王淑兰
Owner 陶媛媛
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