Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Composite additive of quick-freezing wonton wrappers

A compound additive and wonton skin technology, which is applied in food ingredients as taste improvers, functions of food ingredients, food preparation, etc., can solve the problems of intolerant to boiling, poor appearance, color and taste, cracking, etc., to extend the shelf life and improve Toughness and water-locking performance, ensuring the effect of elasticity

Inactive Publication Date: 2015-12-30
JINAN SHUNXIANG MEDICINE SCI & TECH
View PDF5 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Wonton is a favorite food in both southern and northern China. Wonton skin is thin and the soup is fresh, but this is also a weakness of it as a quick-frozen food. Because the skin is thin, it is repeatedly frozen and thawed during storage and transportation. After being boiled, it is particularly prone to cracking, poor appearance, color and taste, and is not resistant to boiling.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment １

[0018] The quick-frozen wonton skin compound additive is composed of the following ingredients by weight ratio: sodium alginate 22 parts, citric acid 3 parts, calcium stearoyl lactylate 5 parts, vitamin C1.2, sodium dihydrogen phosphate 2, disodium hydrogen phosphate 2, carboxylate Methylcellulose 6, salt 40, edible alkali 8, diacetyl tartrate 4, cassia seed gum 6, okra gum 6, mannitol 0.6.

[0019] The amount of compound additive added is 2-3% of flour by weight.

[0020] Wontons were prepared by adding the quick-frozen wonton wrapper compound additives in proportion to a conventional commercially available wheat flour.

[0021] The wontons added with the compound additive of Example 1 of the present invention and the wontons without the additive were stored in a freezer at about -20°C for 10 days, and then boiled under the same conditions.

[0022] Wonton soup without additives is cloudy, there are a lot of solids in the soup, more than 80% of the wonton skins are cracked a...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a composite additive of quick-freezing wonton wrappers. The composite additive is prepared from sodium alginate, citric acid, vitamin C, sodium dihydrogen phosphate, disodium hydrogen phosphate, carboxymethylcellulose, table salt, edible alkali and cassia seed gelatin. By virtue of adopting the composite additive of the quick-freezing wonton wrappers, the problems that quick-freezing wontons are easy to crack, the appearance color and cluster and the mouth feel become poor and the quick-freezing wontons cannot be boiled for a long period in water are solved; the produced wonton wrappers have a good mouth feel and abundant nutrients. The composite additive of the quick-freezing wonton wrappers, disclosed by the invention, has good solubility, good mixing property, high safety, simplicity and convenience in utilization and abundant nutrients; and the problems that the wrappers are thin and easy to crack and have a dark color in processing, boiling and freeze thawing processes of the wonton wrappers can be improved.

Description

technical field [0001] The invention relates to the technical field of food additives, in particular to a quick-frozen wonton wrapper compound additive. Background technique [0002] Now quick-frozen food is widely welcomed by people because of its convenience, variety and rich nutrition. With the improvement of people's living standards and the acceleration of the pace of life, my country's quick-frozen food industry has grown rapidly. Since the 1990s, the annual output has exceeded growth rate of more than 20%. [0003] Wonton is a favorite food in both southern and northern China. Wonton skin is thin and the soup is fresh, but this is also a weakness of it as a quick-frozen food. Because the skin is thin, it is repeatedly frozen and thawed during storage and transportation. After being boiled, it is particularly prone to cracking, poor appearance, color and taste, and is not resistant to boiling. Therefore, need a kind of compound additive that can effectively improve th...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/03A23L1/272
CPCA23V2002/00A23V2200/048A23V2200/14A23V2250/032A23V2250/1614A23V2250/51082A23V2250/5038A23V2250/502A23V2250/6418A23V2250/5026A23V2250/708
Inventor 王亚君
Owner JINAN SHUNXIANG MEDICINE SCI & TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com