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Preparation method of non-fried instant wonton

A production method and non-fried technology, which is applied in food preparation, food science, application, etc., can solve the problems of poor water richness and poor taste of the dough, so as to improve the quality and taste, solve the problem of poor rehydration and rich nutrition Effect

Inactive Publication Date: 2011-11-23
ZHEJIANG UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the shortcomings of poor water-rich and poor taste in the non-fried instant wonton noodles in the prior art, and to provide a method for making non-fried instant wonton noodles

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] 1. Production of wonton filling

[0023] 1. The meat filling of wonton is composed of refined meat, tissue protein, and fresh ingredients. Firstly, cut the lean meat into 0.1-0.3cm minced meat, oil it (oil temperature 150°C, time 60 seconds); soak soybean protein until there are no lumps, oil dehydrate, chop and mix; wash and mince the shrimp . Mix the above-mentioned raw materials according to the ratio of 4:1:2 to obtain the meat stuffing.

[0024] 2. Put various seasonings (including salt, chicken essence, thirteen spices, etc.) into the prepared wonton meat stuffing and stir for initial seasoning, and then carry out microwave drying and dehydration. The water content of the dehydrated material is controlled at 15%, and then soybean plant protein starch and seasoning oil are added and stirred to form a sticky body.

[0025] 2. Production of wonton dough

[0026] 1. Composition and weight percentage of raw flour

[0027] Wheat flour: 8kg; whole egg powder (commer...

Embodiment 2

[0051] 1. Production of wonton filling

[0052] 1. The meat filling of wonton is composed of refined meat, tissue protein, and fresh ingredients. First, cut the lean meat into 0.1-0.3cm minced meat, oil it (oil temperature 130°C, time 60 seconds); soak the soybean tissue protein until there are no hard lumps, oil dehydrate, chop and mix; wash the herring meat, mince broken. The above-mentioned raw materials are mixed according to the ratio of 4:1:1 to obtain the meat stuffing.

[0053] 2. Put various seasonings (including salt, chicken essence, thirteen spices, etc.) into the finished wonton meat filling and stir for initial seasoning, and then perform hot air drying and dehydration. The water content of the dehydrated material is controlled at 20%, and then an appropriate amount of vegetable protein, starch and seasoning oil are added and stirred to form a viscous body.

[0054] 2. Production of wonton dough

[0055] 1. Composition and weight percentage of raw flour

[0...

Embodiment 3

[0079] 1. Production of wonton filling

[0080] 1. The meat filling of wonton is composed of refined meat, tissue protein, and fresh ingredients. Firstly, cut the lean meat into 0.1-0.3cm minced meat, oil it (oil temperature 150°C, time 60 seconds); soak soybean protein until there are no hard lumps, oil dehydrate, chop and mix; wash the shrimp and herring meat , Minced. Mix the above-mentioned raw materials according to the ratio of 4:1:1:2 to obtain the meat stuffing.

[0081] 2. Put various seasonings (including salt, chicken essence, thirteen spices, etc.) into the finished wonton meat filling and stir for initial seasoning, and then perform hot air drying and dehydration. The water content of the dehydrated material is controlled at 15%, and then an appropriate amount of vegetable protein, starch and seasoning oil are added and stirred to form a viscous body.

[0082] 2. Production of wonton dough

[0083] 1. Composition and weight percentage of raw flour

[0084] Wh...

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PUM

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Abstract

The invention provides a preparation method of a non-fried instant wonton; the method comprises the following steps of: making a dough, leavening, pressurized steaming, making wonton wrappers, fillingstuff, cooking the wonton, dehydrating the cooked wonton, packaging, and the like. The invention utilizes the methods of adding wheat gluten in the preparation formulation and the like and adopts themethod of pressurized steaming to better overcome the shortcomings of poor reconstituability and bad mouth feel of the non-fried wonton wrappers; as for the formed wonton, a compound microwave-stewing heating method is used to further improve the quality and mouth feel of the wonton; and microencapsulation is conducted on the seasoning, thus being capable of developing seasonings with rich nutrition and various types.

Description

(1) Technical field [0001] The invention relates to a method for making non-fried instant wontons, belonging to the technical field of food processing. (2) Background technology [0002] Wonton has a history of nearly 2,000 years in our country. It has always been a traditional snack loved by the general public. It has the characteristics of rich nutrition, delicious taste, and easy digestion. However, its production process is cumbersome, and it is not easy to store and carry. rhythmic lifestyle. With the continuous development of the food industry, quick-frozen wontons have brought some convenience to people's daily life, but quick-frozen wontons only prolong the storage time of the raw wontons formed by packaging, and cannot be eaten immediately. It is stored in such a way that it is impossible to carry it on the go. There are many inconveniences in storage, transportation, sales and eating of fresh wontons. If wontons are developed into ready-to-eat wontons that can be...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/164A23L1/22A23L7/122
Inventor 邵平孙培龙郭建友
Owner ZHEJIANG UNIV OF TECH
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