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
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[0039] As shown in Figure 1, the technological process of the instant ravioli of the present invention or the method for making dumplings made by machinery comprises the following steps: (taking the instant ravioli as an example)
[0040] (1) Making wonton wrappers:
[0041] a. Kneading: Mix 67 kg of high-gluten flour and 33 kg of medium-gluten flour, stir evenly, and put them into the dough mixer, and add 5 kg of beaten fresh eggs into it; then use 2 kg of water to separate Dissolve 1.5 kg of salt, 1 kg of edible alkali and 0.1 kg of superposed phosphate, and add them to the flour in the dough mixer; heat 0.3 kg of vegetable oil and 0.4 kg of glycerin to about 57°C, mix and stir to form an emulsion Add to the flour in the dough mixer; add 28 kg of water to the dough mixer, and the dough mixer fully mixes 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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