Industrialized production method of instant wonton

Abstract

The invention discloses an industrialized production method of instant wonton, which comprises the steps: preparation of wonton wrapper, configuration of wonton stuffing, formation of wonton, frying of wonton, drying and nitrogen charging and package. The preparation of wonton wrapper: 5 to 10 parts of pigskin peptone, 0.1 to 0.2 part of composite phosphate and 30 to 35 parts of deionized water are added into 100 parts of high protein flour, and the flower is mixed for 15 to 20 minutes; the dough is held for 15 to 25 minutes and then is rolled into wrapper with the thickness of 0.4 to 1.0 mm,and the wrapper is cut into small wonton wrapper; and the frying temperature of the wonton is controlled at 110 to 140 DEG C, the time is 1 to 5 minutes, the wonton is fried until the surface presents in a yellow color, the wonton is taken out to be arranged inside a drying oven to be dried, and then the wonton is packed by charging nitrogen, so the instant wonton is prepared. Compared with the prior art, the instant wonton has the advantages of good rehydration effect, good flavor, unique taste, freshness and the like, and can enrich the fast food market.

Description

technical field [0001] The invention relates to a production method of wontons, in particular to an industrialized production method of instant wontons, and belongs to the technical field of food production. Background technique [0002] Wonton is a traditional food that Chinese people like most. It has the characteristics of rich nutrition, delicious taste, easy digestion, moderate taste and suitable for all ages. It occupies a very important position in Chinese food culture. The production process of traditional wontons includes kneading noodles, rolling skins, making stuffing and wrapping, etc., which can be boiled or cooked by other cooking methods before eating. Because raw ravioli can not be preserved more than 3-6 hours at the normal temperature of 20 ℃, the dough skin is easily broken after long storage, and the meat stuffing is easy to rot and deteriorate, losing its original local flavor and edible value. Therefore, the edible of traditional ravioli usually is boi...

AI Technical Summary

Problems solved by technology

Many people have made attempts in this area, but they have not been completely successful. The reasons are as follows: 1. It is not easy to rehydrate the wonton skin after dehydration and rehydration, and the foam resistance after rehydration is not good enough. 2. The taste of wontons after rehydration lacks the feeling of softness, smoothness, tenderness and deliciousness. Compared with fresh wontons, the taste and texture are far different; 3. Wontons are fragile during storage and transportation, and After rehydration, the skin is easy to break and the filling is exposed; 4. Wonton stuffing is a mixture of meat, vegetables or seafood, which has high nutritional content. It is easy to spoil and deteriorate when stored at room temperature, and cannot guarantee long-term preservation.

5. Because the fillings are difficult to preserve, the content of the fillings is usually very small, so that the reconstituted wonton stew becomes noodle soup, with poor color, flavor and taste, which affects the appetite of consumers