Edible transparent wrapper

Abstract

The invention discloses an edible transparent wrapper which takes lotus root starch as a base material; the lotus root starch is prepared by adopting the following steps: at the temperature of 0-5 DEG C, fresh lotus roots are cleaned and sliced, and then the sliced fresh lotus roots are subjected to microwave drying and superfine grinding; an antioxidant is added on the sliced lotus root blocks; the lotus root starch and auxiliary materials are blanched and kneaded to prepare the wrapper; the auxiliary materials comprise one or a combination of strong flour and an edible adhesive. The wrapper has higher transparency when being compared with a conventional crystal wrapper, and has a favorable transparent effect; when the edible transparent wrapper is used for wrapping two-layer food, the inner layer of food can be seen through the wrapper, and the prepared wrapper has various unique trace elements of the lotus root starch, can remain chewing strength and taste which are consistent with those of a common wrapper, and therefore, the edible transparent wrapper has a favorable popularization value.

Description

technical field [0001] The invention relates to the field of food production, in particular to edible see-through dough. Background technique [0002] Traditional edible dough wrappers include dumpling wrappers, siu mai wrappers, wonton wrappers, spring roll wrappers, etc. The production methods include: use flour and water to mix evenly, knead into dough, and then make dough wrappers by machine or by hand, and wrap them in Fillings can be made into dumplings, siu mai, wonton and other foods, which can be eaten after steaming; spring roll skin is made of flour and water to make a thin dough, and then spread it on the surface of the bottom of the heated pot Formed into a thin round cake, it does not need to be cooked, and it can be eaten after being filled with fillings. It can be seen from the above method that whether it is dumpling wrappers, siu mai wrappers, wonton wrappers or spring roll wrappers, they are usually opaque after they are mature. Raw materials and color,...

AI Technical Summary

Problems solved by technology

It can be seen from the above method that whether it is dumpling wrappers, siu mai wrappers, wonton wrappers or spring roll wrappers, they are usually opaque after they are mature. Raw materials and color, lack of smoothness and tenderness on the surface of the dough; on the other hand, the opaque dough cannot highlight the aesthetics of the food, and lacks marketing value