CN101574128B - Preparation method of non-fried instant wonton - Google Patents
Preparation method of non-fried instant wonton Download PDFInfo
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- CN101574128B CN101574128B CN2009100990655A CN200910099065A CN101574128B CN 101574128 B CN101574128 B CN 101574128B CN 2009100990655 A CN2009100990655 A CN 2009100990655A CN 200910099065 A CN200910099065 A CN 200910099065A CN 101574128 B CN101574128 B CN 101574128B
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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 the method 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-stewin g 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
The present invention relates to a kind of preparation method of non-fried instant wonton, belong to food processing technology field.
(2) background technology
Won ton is traditional snack that the numerous common people like in China's history of existing nearly bimillennium always, and it has nutritious, delicious flavour, be easy to characteristics such as digestion, but its manufacture craft is loaded down with trivial details, and be difficult for preserving, not portable, the modern allegro life style of incompatibility people.Continuous development along with food industry, quick-frozen won ton has brought some facilities to daily life, but quick-frozen won ton has also only prolonged the waiting time of the living won ton that packs formation, can not instantly eat, simultaneously, freezing banking system can not carry it going out.Fresh won ton in storage, transportation, sell and there is inconvenience in aspect such as edible, if won ton is developed into long-term storage at normal temperatures and quality is good, mouthfeel is good when selling convenient instant Chinese raviolis with soup, will hew out a new big market at field of food.In the past, the convenient instant Chinese raviolis with soup that adopts fried drying process to make, musculus cutaneus often bubbles, do not have strength even send out poor or muddy soup after the rehydration, the filling material is then because of dry dehydration, not only lost original natural characteristic, and rehydration is relatively poor, does not reach satisfied mouthfeel when edible at all.Though this kind product has prolonged the shelf-life, higher because of oil content, cause Oxidation of Fat and Oils easily, unfavorable to health.Modern's food consumption is also pursued the new fashion of " natural, nutrition, safety, health care, convenience " except color and mouthfeel will satisfy, " pollution-free food ", " instant food " have vast market prospect.
Unique flavor, nutritious, be suitable for the seasoner products exploitation of different regions consumer's mouthfeel, be the key that fast food wheaten food industry promotes.The present fast food wheaten food produced of China, the face piece quality level that met international standards, but overall quality level is still not high.Its basic reason is that flavoring is of low quality.The instant noodles of productions such as China Taiwan, Japan and Korea S respectively account for its position in the international market, wherein have one very important reasons be exactly that their soup spice produced is delicious in taste, composition is abundant, and a bag condiment is often by tens kinds, even tens kinds of raw-food materials are formed.Therefore, develop nutritious, delicious flavour, have good quality, flavoring numerous in variety will improve the oeverall quality of instant noodles goods greatly.
Along with the raising of people's living standard and the quickening of rhythm of life, in today that nutrition, health, safety receive much attention, convenient, nutrition based food demand enlarges day by day.With won ton be developed at normal temperatures long shelf-life, quality is good, mouthfeel is good, brew instant convenient dumpling soup, allow traditional food pass through the lifting of modern food engineering, become and brew instant, the convenience that can enjoy at any time, health, delicious New-type instant food, be the target that the food science and technology worker makes great efforts to explore always.
(3) summary of the invention
The present invention seeks to solve the deficiency that non-fried instant wonton musculus cutaneus watery is poor in the prior art, mouthfeel is not good enough, a kind of preparation method of non-fried instant wonton face is provided.
The technical solution used in the present invention is:
A kind of preparation method of non-fried instant wonton, described method comprises: (1) dough/pasta is made: the raw meal quality is composed as follows: 60～100 parts of wheat flours, 5～15 parts of dried whole-eggs, 3～8 parts of Glutens; Adding quality in the raw meal is that the water of raw meal gross mass 30%～35%, gluten fortifier, the quality that quality is raw meal gross mass 0.2%～0.5% are the pigment (natural colouring matter) of raw meal gross mass 0.05 ‰～0.15 ‰, mix and make dough/pasta (promptly and face), usually, also need to add several and face liquid in the preparation process of dough/pasta, so that flour fully absorbs water evenly; (2) refining is steamed in awakeization and pressurization: with dough/pasta awakeization after 15～20 minutes, the water steamed under 0.05MPa～0.15MPa, 60～100 ℃ of conditions of the dough after awakeization was refined 1～3 minute; Awakeization is the continuity with the face process, mainly make moisture be penetrated into the inside of protein colloid to greatest extent, make it abundant imbibition, adhesion mutually, eliminate simultaneously and gluten produces because of extruding and stretching action during face internal pressure, make dough be in gradually relaxed state and extensibility is arranged, viscosity is descended, thereby be completed into the gluten network tissue that meets processing request.Need during awakeization dough is placed dark and damp place,, divide evaporation to prevent water up and down coated with covering.(3) dough that steams after refining is made Wantun skin, and adding filling material carries out faric, and the won ton that obtains moulding makes described non-fried instant wonton through slaking, drying, packing.Dried whole-egg is the high value added product of egg intensive processing, refers to select for use new fresh hen egg, through clean, beat eggs, homogeneous, filtration, pasteurization, adopt the refining egg dry powder that forms of modernized spray drying process.
Concrete, described method comprises:
(1) dough/pasta is made: the raw meal quality is composed as follows: 60～100 parts of wheat flours, 5～15 parts of dried whole-eggs, 3～8 parts of Glutens; Adding quality in the raw meal is that the water of raw meal gross mass 30%～35%, gluten fortifier, the quality that quality is raw meal gross mass 0.2%～0.5% are the pigment (natural colouring matter) of raw meal gross mass 0.05 ‰～0.15 ‰, mixes and makes dough/pasta;
(2) refining is steamed in awakeization and pressurization: with dough/pasta awakeization (getting final product under the normal temperature and pressure) after 15～20 minutes, the water steamed under 0.05MPa～0.15MPa, 60～100 ℃ of conditions of the dough after awakeization was refined 1～3 minute;
(3) Wantun skin is made and be faric: the dough after the steaming refining that step (2) obtains is through prolonging pressure, cutting into slices and make the Wantun skin of 0.5～1.0mm thickness, adding the filling material carries out faric, stay 3～6 rehydration mouths in kneading place of won ton crust, and control each won ton quality at 3～6g;
(4) slaking of won ton: the won ton of moulding is put into curing equipment, carry out heating using microwave in the time of boiling, boiling temperature is 95～100 ℃, digestion time 5～10 minutes, microwave power 200～600W, time 1～3 minute;
(5) dehydrating of slaking won ton: the won ton after step (4) slaking is carried out heated-air drying earlier, 90～100 ℃ of temperature, 20～50 minutes time; Carry out microwave drying then, microwave power 400～800W, time 1.5～3 minutes;
(6) packing: the dried won ton that step (4) is obtained carries out vacuum packaging, promptly gets described non-fried instant wonton.
Improvements of the present invention mainly contain following some: add dried whole-egg, Gluten, guar gum food additives such as (or calper calcium peroxides) in the factory formula; (pressure is that the method for 0.05MP～0.15MP) is handled dough/pasta to adopt pressurization to steam refining; Moulding won ton is adopted microwave and the compound method that adds thermal maturation of boiling; Adopt novel drying dehydration process, improve the instant performance of flavoring; Adopt microcapsules technology to produce flavoring numerous in variety.
Common, described step (6) also includes flavor pack when packing in the packaging bag, comprise homophony material package and auxilliary flavor pack.Described homophony material package is made by following method: with one or more of chicken soup powder, meat bone powder or mushroom powder etc. mix with vegetable oil core, vegetable oil accounts for 55～65% of core gross mass, core is done embedding medium with maltodextrin and is carried out the embedding (ratio 0.5～1 of core and maltodextrin quality consumption: 1), make powdered seasonings, pack winner flavor pack.Described auxilliary flavor pack is made by following method: caraway, green onion, laver are made dried powder, dried small shrimp is pressed into the dried small shrimp young pilose antler, getting above-mentioned raw materials mixes according to following quality proportioning: 40～60 parts of salt, 8～15 parts of monosodium glutamates, 8～15 parts of white pepper powders, 10～18 parts of dried small shrimp young pilose antlers, 8～18 parts of chickens' extracts, 3～8 parts in caraway powder, 3～8 parts of laver powders, 3～8 parts in green onion powder, mix the back pack, obtain auxilliary flavor pack.
The filling material gets final product according to the conventional method preparation in the described step (3), concrete preparation method can be as follows: with the lean meat simple stage property, cross oil, oil temperature 130～150 ℃, time 30～60s, the minced meat of crossing behind the oil adds broken end of histone and the broken end of fresh material, adds condiment and carries out first seasoning, dehydrate again to water content be 5～25%, add vegetable protein, starch and flavored oils at last, stir, make described filling material; The raw material of described fresh material is one or more in peeled shrimp, Carnis Mylopharyngodon piceus, edible mushroom or the vegetables.
Described gluten fortifier selects for use this area gluten fortifier commonly used to get final product, and preferred, described gluten fortifier is guar gum or calper calcium peroxide (food-grade).
Beneficial effect of the present invention is mainly reflected in: the method for utilizing means such as adding Gluten in factory formula and adopting pressurization to steam refining preferably resolves the shortcoming that the rehydration of non-fried won ton musculus cutaneus is poor, mouthfeel is not good enough; Moulding won ton is adopted the quality and the mouthfeel of the further lifting won ton of microwave and the compound heating means of boiling; Flavoring is carried out microcapsules technology handle, can develop flavoring nutritious, various in style.
(4) specific embodiment
The present invention is described further below in conjunction with specific embodiment, but protection scope of the present invention is not limited in this:
Embodiment 1:
One, won ton falls into the making of material
1, the meat stuffing of won ton is made up of lean meat, histone, fresh material etc.At first lean meat is cut into the minced meat of 0.1～0.3cm, oily excessively (150 ℃ of oil temperature, 60 seconds time); Textured soybean protein is soaked until no lump, cross the oil dehydration, cut and mix; Peeled shrimp is cleaned, rubbed.With the ratio mixing of above-mentioned raw materials, obtain meat stuffing in 4: 1: 2.
2, various condiment (comprising salt, chickens' extract, 13 perfume (or spice) etc.) are put into ready-made won ton meat stuffing stirring and carried out first seasoning, carry out the microwave drying dehydration then.Sunken material water content after the dehydration is controlled at 15%, adds soybean vegetable protein starch and flavored oils then, stirs, and forms sticking body.
Two, the making of won ton musculus cutaneus
1, the composition of raw flour and percentage by weight
Wheat flour: 8kg; Dried whole-egg (commercially available): 1.2kg; Gluten (commercially available): 0.8kg;
2, dough/pasta is made
In raw meal, add the water of 3.2kg, the gluten fortifier (guar gum) of 0.05kg, the natural colouring matter of 0.001kg, be prepared then; Do and beat: 6 minutes, 1000 rev/mins; Add and face liquid; Beat soon: 5 minutes, 1200 rev/mins; Slowly beat: 15 minutes, 300 rev/mins; Put into awakeization equipment awakeization under normal temperature, normal pressure, the awakeization time is 20 minutes;
3, refining is steamed in the dough/pasta pressurization
As steaming the steam under pressure of supplying when refining can be saturated steam or overheated steam, and vapor pressure ranges is 0.12～0.15MP, and temperature range is 90～100 ℃;
4, process is prolonged pressure, the circle of contact becomes the thick Wantun skin of 0.5～1.0mm.
Three, the slaking drying of moulding won ton
1, won ton is faric
Won ton being carried out faric, is to reach the dehydration and the purpose of rehydration when faric, stays 3～6 rehydration mouths in kneading place of won ton crust, and each won ton weight is at 3～6 grams.
2, the slaking of won ton
Adopt microwave and the compound heating means of boiling that won ton is carried out slaking.At first moulding won ton is put into curing equipment, open heating using microwave in the time of the beginning boiling, boiling temperature is 95～100 ℃, and digestion time is 10 minutes, and microwave power is 600W, and the time is 3 minutes.
3, slaking won ton dehydrates
The method that adopts microwave drying to combine with heated-air drying is carried out the drying to slaking won ton, carries out heated-air drying earlier, and baking temperature is 90～100 ℃, and keeps 50 minutes in this temperature range; Carry out microwave drying again, the microwave drying time is 3 minutes, and microwave power is 400W.Dry back water content is about 1 2%.
Four, the making of flavoring
Flavoring is carried out microencapsulation handle, develop flavoring nutritious, various in style.
Condiment divides major-minor flavor pack, wherein
(1) main seasoning comprises chicken soup powder (commercially available), vegetable oil.
Chicken soup powder and vegetable oil mixed obtaining core according to 2: 3 mass ratio, do embedding medium with maltodextrin and carry out embedding (core and wall material maltodextrin mass ratio 0.6: 1), make the powdered seasonings bag, pack winner flavor pack, every bag 6g.
(2) auxilliary flavoring comprises green onion, caraway, salt, chickens' extract, white pepper powder, monosodium glutamate etc.
Caraway, spring onion are pulverized, dewatered and dry the processing, make powder; White pepper is pulverized; Laver is processed into Powdered; The roll compacting of dried small shrimp decontamination is become fine and soft shape, above then flavoring mixes by following mass percent: salt 50%, monosodium glutamate 8%, white pepper powder 8%, dried small shrimp young pilose antler 10%, chickens' extract 8%, caraway powder 5%, laver powder 5%, green onion powder 6%, pack auxilliary flavor pack, every bag 6g.
Five, packing
Dried won ton (60g) and powdered seasonings (6g+6g) be packaged in the vacuum damp-proofing packing carry out vacuum packaging, be the non-fried instant wonton finished product.
This finished product nutrition, health, safety, at normal temperatures long shelf-life, quality is good, mouthfeel is good, has aromatic chicken soup flavor.
Embodiment 2:
One, won ton falls into the making of material
1, the meat stuffing of won ton is made up of lean meat, histone, fresh material etc.At first lean meat is cut into the minced meat of 0.1～0.3cm, oily excessively (130 ℃ of oil temperature, 60 seconds time); Textured soybean protein is soaked until no lump, cross the oil dehydration, cut and mix; Carnis Mylopharyngodon piceus is cleaned, rubbed.Above-mentioned raw materials is mixed mixing according to 4: 1: 1 ratio, obtain meat stuffing.
2, various condiment (comprising salt, chickens' extract, 13 perfume (or spice) etc.) are put into ready-made won ton meat stuffing stirring and carried out first seasoning, carry out the heated-air drying dehydration then.Sunken material water content after the dehydration is controlled at 20%, adds an amount of vegetable protein, starch and flavored oils then, stirs, and forms sticking body.
Two, the making of won ton musculus cutaneus
1, the composition of raw flour and percentage by weight
Wheat flour: 9kg; Dried whole-egg: 5kg; Gluten: 5kg;
2, dough/pasta is made
In raw meal, add the water of 3kg, the gluten fortifier (food-grade calper calcium peroxide) of 0.04kg, the natural colouring matter of 0.0015kg, be prepared then; Do and beat: 4 minutes, 1500 rev/mins; Add and face liquid; Beat soon: 3 minutes, 1600 rev/mins; Slowly beat: 10 minutes, 800 rev/mins; Put into awakeization equipment awakeization under normal temperature, normal pressure, the awakeization time is 15 minutes;
3, refining is steamed in the dough/pasta pressurization
As steaming the steam under pressure of supplying when refining can be saturated steam or overheated steam, and vapor pressure ranges is 0.05～0.08MP, and temperature range is 60～80 ℃;
4, process is prolonged pressure, the circle of contact becomes the thick Wantun skin of 0.5～1.0mm.
Three, the slaking drying of moulding won ton
1, won ton is faric
Won ton being carried out faric, is to reach the dehydration and the purpose of rehydration when faric, stays 3～6 rehydration mouths in kneading place of won ton crust, and each won ton weight is at 3～6 grams.
2, the slaking of won ton
Adopt microwave and the compound heating means of boiling that won ton is carried out slaking.At first moulding won ton is put into curing equipment, open heating using microwave in the time of the beginning boiling, boiling temperature is 95～100 ℃, and digestion time is 5 minutes, and microwave power is 300W, and the time is 1 minute.
3, slaking won ton dehydrates
The method that adopts microwave drying to combine with heated-air drying is carried out the drying to slaking won ton, carries out heated-air drying earlier, and baking temperature is 90～100 ℃, and keeps 50 minutes in this temperature range; Carry out microwave drying again, the microwave drying time is 3 minutes, and microwave power is 500W.Dry back water content is 8%.
Four, the making of flavoring
Condiment divides major-minor flavor pack, wherein
(1) main seasoning comprises bone powder (commercially available), vegetable oil.
With bone powder and vegetable oil according to 1: 1 mass ratio mix core, do embedding medium with maltodextrin and carry out embedding (core and wall material amount 0.7: 1) frequently, make the powdered seasonings bag, pack winner flavor pack, every bag 7.5g.
(2) auxilliary flavoring comprises caraway, laver, green onion, salt, white sugar, chickens' extract, white pepper powder, monosodium glutamate etc.
Caraway, spring onion are pulverized, dewatered and dry the processing, make powder; White pepper is pulverized; Laver is processed into Powdered; The roll compacting of dried small shrimp decontamination is become fine and soft shape, above then flavoring is pressed following percentage mix: salt 40%, monosodium glutamate 10%, white pepper 10%, dried small shrimp young pilose antler 10%, chickens' extract 15%, caraway powder 8%, laver powder 3%, green onion powder 4%, pack auxilliary flavor pack, every bag 7.5g.
Five, packing
Dried won ton (75g) and powdered seasonings bag (7.5g+7.5g) packed into carry out vacuum packaging in the vacuum damp-proofing packing, be the non-fried instant wonton finished product.
This finished product nutrition, health, safety, at normal temperatures long shelf-life, quality is good, mouthfeel is good, has aromatic bone broth flavor.
Embodiment 3:
One, won ton falls into the making of material
1, the meat stuffing of won ton is made up of lean meat, histone, fresh material etc.At first lean meat is cut into the minced meat of 0.1～0.3cm, oily excessively (150 ℃ of oil temperature, 60 seconds time); Textured soybean protein is soaked until no lump, cross the oil dehydration, cut and mix; Peeled shrimp, Carnis Mylopharyngodon piceus are cleaned, rubbed.With above-mentioned raw materials in 4: 1: 1: 2 ratio mixing obtains meat stuffing.
2, various condiment (comprising salt, chickens' extract, 13 perfume (or spice) etc.) are put into ready-made won ton meat stuffing stirring and carried out first seasoning, carry out the heated-air drying dehydration then.Sunken material water content after the dehydration is controlled at 15%, adds an amount of vegetable protein, starch and flavored oils then, stirs, and forms sticking body.
Two, the making of won ton musculus cutaneus
1, the composition of raw flour and percentage by weight
Wheat flour: 7.7kg; Dried whole-egg: 1.5kg; Gluten: 0.8kg;
2, dough/pasta is made
In raw meal, add the water of 3.2kg, the gluten fortifier (guar gum) of 0.05kg, the natural colouring matter of 0.5g, be prepared then; Do and beat: 5 minutes, 1200 rev/mins; Add and face liquid; Beat soon: 4 minutes, 1500 rev/mins; Slowly beat: 12 minutes, 500 rev/mins; Put into awakeization equipment awakeization under normal temperature, normal pressure, the awakeization time is 18 minutes;
3, refining is steamed in the dough/pasta pressurization
As steaming the steam under pressure of supplying when refining can be saturated steam or overheated steam, and vapor pressure ranges is 0.10～0.15MP, and temperature range is 80～100 ℃;
4, process is prolonged pressure, the circle of contact becomes the thick Wantun skin of 0.5～1.0mm.
Three, the slaking drying of moulding won ton
1, won ton is faric
Won ton being carried out faric, is to reach the dehydration and the purpose of rehydration when faric, stays 3～6 rehydration mouths in kneading place of won ton crust, and each won ton weight is at 3～6 grams.
2, the slaking of won ton
Adopt microwave and the compound heating means of boiling that won ton is carried out slaking.At first moulding won ton is put into curing equipment, open heating using microwave in the time of the beginning boiling, boiling temperature is 95～100 ℃, and digestion time is 6 minutes, and microwave power is 400W, and the time is 2 minutes.
3, slaking won ton dehydrates
The method that adopts microwave drying to combine with heated-air drying is carried out the drying to slaking won ton, carries out heated-air drying earlier, and baking temperature is 90～100 ℃, and keeps 20 minutes in this temperature range; Carry out microwave drying again, the microwave drying time is 3 minutes, and microwave power is 500W.Dry back water content is about 6%.
Four, the making of flavoring
Condiment divides major-minor flavor pack, wherein
(1) main seasoning comprises mushroom powder (commercially available), vegetable oil.
With mushroom powder and vegetable oil according to 1: 1 mass ratio mix core, do embedding medium with maltodextrin and carry out embedding (core and wall material mass ratio 0.5: 1), make the powdered seasonings bag, pack winner flavor pack, every bag 8g.
(2) auxilliary flavoring comprises caraway, green onion, laver, salt, chickens' extract, white pepper powder, monosodium glutamate etc.
Caraway, spring onion are pulverized, dewatered and dry the processing, make powder; White pepper is pulverized; Laver is processed into Powdered; The roll compacting of dried small shrimp decontamination is become fine and soft shape, above then flavoring is pressed following percentage mix: salt 50%, monosodium glutamate 10%, white pepper 8%, dried small shrimp young pilose antler 15%, chickens' extract 8%, caraway powder 3%, laver powder 3%, green onion powder 3%, pack auxilliary flavor pack, every bag 6g.
Five, packing
Dried won ton (70g) and powdered seasonings bag (8g+6g) packed into carry out vacuum packaging in the vacuum damp-proofing packing, be the non-fried instant wonton finished product.
This finished product nutrition, health, safety, at normal temperatures long shelf-life, quality is good, mouthfeel is good, has aromatic mushroom fragrance.
Claims (4)
1. the preparation method of a non-fried instant wonton is characterized in that described method comprises:
(1) dough/pasta is made: the raw meal quality is composed as follows: 60～100 parts of wheat flours, 5～15 parts of dried whole-eggs, 3～8 parts of Glutens; Adding quality in the raw meal is that the water of raw meal gross mass 30%～35%, gluten fortifier, the quality that quality is raw meal gross mass 0.2%～0.5% are the pigment of raw meal gross mass 0.05 ‰～0.15 ‰, mixes and makes dough/pasta;
(2) refining is steamed in awakeization and pressurization: with dough/pasta awakeization after 15～20 minutes, the water steamed under 0.05MPa～0.15MPa, 60～100 ℃ of conditions of the dough after awakeization was refined 1～3 minute;
(3) Wantun skin is made and be faric: the dough after the steaming refining that step (2) obtains is through prolonging pressure, cutting into slices and make the Wantun skin of 0.5～1.0mm thickness, adding the filling material carries out faric, stay 3～6 rehydration mouths in kneading place of won ton crust, and control each won ton quality at 3～6g;
(4) slaking of won ton: the won ton of moulding is put into curing equipment, carry out heating using microwave in the time of boiling, boiling temperature is 95～100 ℃, digestion time 5～10 minutes, microwave power 200～600W, time 1～3 minute;
(5) dehydrating of slaking won ton: the won ton after step (4) slaking is carried out heated-air drying earlier, 90～100 ℃ of temperature, 20～50 minutes time; Carry out microwave drying then, microwave power 400～800W, time 1.5～3 minutes;
(6) packing: the dried won ton that step (5) is obtained carries out vacuum packaging, promptly gets described non-fried instant wonton.
2. the method for claim 1, it is characterized in that step (6) also includes flavor pack in the packaging bag when packing, described flavor pack is made up of homophony material package and auxilliary flavor pack, described homophony material package is made by following method: with in chicken soup powder, meat bone powder or the mushroom powder one or more mix with vegetable oil core, vegetable oil accounts for 55～65% of core gross mass, core is done embedding medium with maltodextrin and is carried out embedding, core and maltodextrin mass ratio are 0.5～1: 1, make powdered seasonings, pack winner flavor pack; Described auxilliary flavor pack is made by following method: caraway, green onion, laver are made dried powder, dried small shrimp is pressed into the dried small shrimp young pilose antler, getting above-mentioned raw materials and salt, monosodium glutamate, white pepper powder and chickens' extract mixes according to following quality proportioning: 40～60 parts of salt, 8～15 parts of monosodium glutamates, 8～15 parts of white pepper powders, 10～18 parts of dried small shrimp young pilose antlers, 8～18 parts of chickens' extracts, 3～8 parts in caraway powder, 3～8 parts of laver powders, 3～8 parts in green onion powder, mix the back pack, obtain auxilliary flavor pack.
3. the method for claim 1, it is characterized in that the filling preparation method for material is as follows in the described step (3): with the lean meat simple stage property, cross oil, oil temperature 130～150 ℃, time 30～60s, the minced meat of crossing behind the oil adds broken end of histone and the broken end of fresh material, adds condiment and carries out first seasoning, dehydrate again to water content be 5～25%, add vegetable protein, starch and flavored oils at last, stir, make described filling material; The raw material of described fresh material is one or more in peeled shrimp, Carnis Mylopharyngodon piceus, edible mushroom or the vegetables.
4. the method for claim 1 is characterized in that described gluten fortifier is guar gum or calper calcium peroxide.
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| CN103392952A (en) * | 2013-08-01 | 2013-11-20 | 金华市金穗食品有限公司 | Convenient wonton and preparation method thereof |
| CN106562376A (en) * | 2016-10-31 | 2017-04-19 | 山东鸿兴源食品有限公司 | Microcapsule chicken essence seasoning and preparation method thereof |
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|---|---|---|---|---|
| CN1102063A (en) * | 1993-10-26 | 1995-05-03 | 刘汉琦 | Process for production of instant Won Ton |
| CN1200885A (en) * | 1998-05-21 | 1998-12-09 | 赵耀东 | Method for preparing non-fried (health-care type) instant wontons and dumplings |
| CN1358460A (en) * | 2000-12-12 | 2002-07-17 | 宋海军 | Method for preparing instant dumpling soup |
| CN1403031A (en) * | 2001-08-30 | 2003-03-19 | 王淑兰 | Production process of instant won ton and instant dumpling |
| CN1843218A (en) * | 2006-03-17 | 2006-10-11 | 陶祝安 | Instant wonton processing method |
| CN1875782A (en) * | 2006-05-31 | 2006-12-13 | 石峰 | Preparation method of freeze dried convenient dumpling or wonton |
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| CN101574128A (en) | 2009-11-11 |
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