CN101849641B - Industrialized production method of instant wonton - Google Patents
Industrialized production method of instant wonton Download PDFInfo
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- CN101849641B CN101849641B CN2010101827028A CN201010182702A CN101849641B CN 101849641 B CN101849641 B CN 101849641B CN 2010101827028 A CN2010101827028 A CN 2010101827028A CN 201010182702 A CN201010182702 A CN 201010182702A CN 101849641 B CN101849641 B CN 101849641B
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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
The present invention relates to a kind of won ton production method, particularly relate to the industrialized preparing process of convenient dumpling soup, belong to the food-making technology field.
Background technology
Won ton is that Chinese like best edible traditional food, has nutritious, delicious flavour, is easy to digestion, and the mouthfeel appropriateness, characteristics such as all-ages are occupied important status in Chinese cooking culture.The manufacture craft of tradition won ton comprises and face, rolls skin, the system filling with process such as pack, can poach or the ripe back of other cooking methods systems edible.Because the preservation under 20 ℃ normal temperature of living won ton can not surpass 3-6 hour, musculus cutaneus afterwards stored for a long time is broken easily, and meat stuffing rots easily, loses its original local flavor and edibility.Therefore, edible normally just bag of traditional won ton boiled, and just boils and eats.Though won ton is nice, entire making process is time-consuming, and is incompatible with the allegro life style of modernization.
At present, the quick-frozen won ton that the part manufacturer production has has solved the trouble of bag won ton, has prolonged the waiting time of living won ton; Brought some facilities to daily life, but quick-frozen won ton storage and transport need a cover quick freezing and cold preserving facility, in transportation; Preservation all needs low temperature to preserve before edible, makes storage and transport all inconvenient like this, has also increased the cost of product; And still need boil when eating, can not when going out, carry, also can not promptly open instant.
The quickening of Along with people's growth in the living standard and rhythm of life, in nutrition, health, today that safety is extremely paid attention to; Convenient, nutrition based food increasing demand enlarges, with the delicious flavour of traditional won ton; Being easy to of high nutritive value and instant food preserved, and the advantage of carrying with instant organically combines; Let traditional food pass through the lifting of modern food engineering, become the convenience that to enjoy at any time, nutrition; Delicious New-type instant food is that market and consumers in general expect always, also is the problem of numerous food product scientific and technical personnel research in recent years.Have much human to do the trial of this respect, but all do not have fully success, its reason has this several aspects: one, Wantun skin is difficult for rehydration during rehydration again after dehydration, and anti-bubble property is good inadequately after the rehydration, the one-tenth that has mashed noodle soup; Two, the won ton mouthfeel after the rehydration lacks soft and smooth property, and fresh and tender, good to eat sensation is compared with fresh won ton, taste, and mouthfeel differs greatly; Three, won ton is frangible in preserving transportation, and after rehydration, is prone to broken skin, gives the game away; Four, the won ton filling is the mixture of meat dish or seafood, has very high nutritional labeling, and storage is easy to putrid and deterioratedly at normal temperatures, and can't guarantee long preservation.Five, the faric material of institute is owing to be difficult to preserve, so the faric material content of common institute seldom, the won ton after restoring is like this stewed and become musculus cutaneus soup simply, and color, smell and taste are all poor, influence consumer's appetite.
Summary of the invention
The objective of the invention is to overcome existing technological difficulties, provide a kind of rehydration good, anti-digestion; Be difficult for broken skin, do not give the game away pure taste; Mouthfeel is unique, bright fragrant various transporting at normal temperatures, and long preservation; Both available boiling water boils, soaks band soup won ton, also can open the directly preparation method of edible convenient dumpling soup of bag.
The objective of the invention is to realize through following technical scheme:
A kind of industrialized preparing process of convenient dumpling soup is to comprise the steps and condition:
(1) preparation of Wantun skin: the pigskin peptone, the composite phosphate of 0.1-0.2 weight portion and the deionized water and the face 15-20min of 30-35 weight portion that add the 5-10 weight portion in the Strong flour of 100 weight portions; The dough of becoming reconciled leaves standstill the face 15-25min that wakes up, and rolls into the musculus cutaneus that thickness is 0.4-1.0mm then, and musculus cutaneus is cut into little Wantun skin;
Said pigskin peptone prepares through following method: the fresh porcine skin of 100 weight portions is used water blancing; Remove the fat in the pigskin, chopping, the water of adding 200-300 weight portion; After stirring; The flavor protease (Flavourzyme) that adds the 0.8-1.2 weight portion is 7.0 with the compound protease (Protamex) of 0.8-1.2 weight portion at pH, 50-65 ℃ of enzymolysis 1-2h, rising temperature to 100 enzyme that ℃ goes out after the reaction completion; Add the L-cysteine of 10-14 weight portion, the glycine of 5-7 weight portion, the glutamic acid of 3-4 weight portion, the thiamine of 1-2 weight portion, the glucose of 15-18 weight portion, the wood sugar of 3-4 weight portion then; At pH 5.8-6.8; Temperature 90-120 ℃, carry out Maillard reaction 10-30min, produce flavor substance; The water infusion that adds the 400-500 weight portion is again filtered the juice that obtains and is the pigskin peptone; Said Strong flour is that the wet gluten mass content is the flour of 32%-38%;
By weight percentage, said composite phosphate is the mixture of 25-35% sodium phosphate trimer, 50-60% calgon, 1.0-5% sodium pyrophosphate and 10-15% sodium dihydrogen phosphate;
(2) preparation of won ton filling: fresh poultry meat, poultry or seafood meat are cut into sheet; Beat into the mud shape again or mince into the meat gruel shape; By meat sugar mass ratio is 1: 0.16-0.25 adds white granulated sugar; In white granulated sugar weight, add triterpene glucoside or 2-(4-methoxyl group phenoxy group) the sodium propionate sweet taste inhibitor of 0.4-1.0 ‰ again, stir;
(3) moulding of won ton: with little Wantun skin and the bag molding of won ton filling, every little won ton suitcase 5-10g filling material;
(4) living won ton is put into palm oil is fried to be little yellow to the won ton epidermis, oily temperature control is at 110 ℃-140 ℃, and the fried time is 1-5min, puts into baking oven after pulling out and dries, and nitrogen-filled packaging is convenient dumpling soup then.
For realizing the object of the invention better, said poultry meat is preferably pork, beef or mutton; The lean to fat ratio of said pork is preferably 1: 2.5-4.
Said seafood meat is preferably peeled shrimp or crab meat.
Said bag molding is that manual work packs or machinery packs.
The addition of said triterpene glucoside or 2-(4-methoxyl group phenoxy group) sodium propionate sweet taste inhibitor is preferably the 0.5-0.8 ‰ of white granulated sugar weight.
The size of said little Wantun skin is preferably 5cm * 5cm.
With respect to prior art, the present invention has a bit following and beneficial effect:
(1) convenient dumpling soup of the present invention's making has added the pigskin peptone in musculus cutaneus.The pigskin peptone is rich in collagen, and multivitamin and mineral matter can increase the nutritive value of won ton, and has the skin maintenance effect.And before extracting the pigskin peptone, added the multiple protein enzyme, and amino acid, carbohydrates etc. carry out preliminary treatment; Make it produce flavor substance; These amino acid in addition, the seasoning function of carbohydrate itself has so not only increased the local flavor of won ton; Improved the mouthfeel of won ton more greatly, made the won ton delicate fragrance after the rehydration good to eat.
(2) convenient dumpling soup of the present invention's making, what the preparation of its Wantun skin was selected for use is Strong flour, and has added composite phosphate; Composite phosphate wants back earlier soluble in water to use, and can increase the water imbibition of gluten and starch, and the viscoplasticity of dough; And the water retention increase, be easy to gelatinization.Face matter improves through this, and no matter outward appearance and local flavor are all more good; Can reduce oil absorption, and make it when rehydration, expand good and difficult broken skin, toughness and elasticity are fine after the rehydration; And anti-digestion; Even soak time is long slightly can not take place yet musculus cutaneus loose soft, the phenomenon of giving the game away, equally fragrant smooth mouthful of taste with bright won ton.
(3) convenient dumpling soup of the present invention's making adopts the method for low-temperature frying to dewater.Living won ton can make the won ton epidermis form loose structure through fried on the one hand, and these micropores can connect the won ton epidermis with inner, make won ton when use hot-water soak, and hot water can penetrate into inside and outside the won ton and fast rehydrating quickly and evenly; Frying course can make the starch gelatinization of Wantun skin on the other hand.In addition, the epidermis after the fried sclerosis can keep the resemblance of won ton to a certain extent.Adopt relatively low temperature in the frying course, can prevent that the won ton epidermis from producing bigger bubble.Won ton after the rehydration can not only keep the shape consistent with bright won ton like this, also has comparatively smooth surface and smooth mouthfeel.Won ton after fried is through super-dry.Can reduce the oil content of won ton, thereby prolong the won ton shelf-life and prevent greasy mouthfeel and the smell that won ton too much produces because of oil content.
The specific embodiment
Below in conjunction with embodiment the present invention is described further, need to prove, embodiment does not constitute the restriction that the present invention is required protection domain.
Embodiment 1
Get the 100g fresh porcine skin, use water blancing, remove the fat in the pigskin, chopping; Adding 200g water, after stirring, add 0.8gFlavourzyme and 0.8gProtamex, is 7.0 at pH; 50 ℃ of following enzymolysis 2h, reaction is increased to 100 ℃ with temperature after accomplishing, and enzyme goes out.Add 10gL-cysteine, 5g glycine, 3g glutamic acid, 1g thiamine, 15g glucose, 3g wood sugar then at pH5.8,90 ℃ of temperature, reaction 30min adds 500g water infusion 40min at last, and filtration can obtain the pigskin peptone, and is subsequent use.
Get wet gluten content and be 32% Strong flour 500 grams; Add the above-mentioned pigskin peptone of 50 grams, 1g composite phosphate, 150g deionized water and face 20min, the face 25min that wakes up, the skin of calendering system then; Making musculus cutaneus thickness is 1mm, musculus cutaneus is cut the skin size be the little Wantun skin of 5cm*5cm.By weight percentage, said composite phosphate is 29% sodium phosphate trimer, 55% calgon, 3% sodium pyrophosphate, the mixture of 13% sodium dihydrogen phosphate.The water that is used for face is deionized water, and the well water that has overcome ordinary tap water and high rigidity like this lowers because of the metallic salt (calcium, magnesium, iron, manganese, copper etc.) that contains high level makes the water absorbing force of flour, so that the irregular shortcoming of the moisture distribution in the dough.And in the water contain metal ion if with flour in protein bound, then weaken its extensibility, with starch binding, then influence its local flavor.Copper, iron ion promote the effect spoiled by rancid oil or fat of fried back in addition.
Selected fresh beef 500g minces into the meat gruel shape with beef earlier fast, adds white granulated sugar 80g then, and triterpene glucoside natural sweet taste inhibitor 55mg stirs along same direction, and is subsequent use.Added a large amount of white granulated sugars in the won ton filling, white granulated sugar can fully infiltrate the into fibr tissue of meat, both can promote the delicate flavour of meat, can make the meat tissue soft and succulency again, makes that won ton meat stuffing after rehydration is fresh and tender good to eat.A large amount of white granulated sugar or natural antiseptic agents that exist in the meat stuffing can prolong won ton and keep the phase.In addition, in the filling material, add the sweet taste that an amount of natural sweet taste inhibitors such as triterpene glucoside suppress institute's sugaring, made meat stuffing not have sweet taste basically, thereby kept the original bright fragrance of fresh meat to greatest extent.Meat as the filling material all is high-quality green meats, makes this product intactly keep the original look of fresh meat, perfume (or spice), flavor.Different meat stuffing material can be fit to different taste people's demand.
Press conventional method with above-mentioned Wantun skin and the bag molding of filling material, every little won ton suitcase 8g filling material.Put into oily temperature after wrapping and be 110 ℃-140 ℃ the fried system of brown tung oil 1-5min, pull out when yellow when the won ton epidermis is little, put into baking oven then and dry, make that the water content of final products is 6%-8%, gelatinization degree is greater than 85%.Last nitrogen-filled packaging gets final product.Adopt nitrogen-filled packaging can prevent that not only won ton surface oil lipid oxidation from producing the Harrar flavor and the moisture absorption appears in won ton; Phenomenon such as go mouldy; More can avoid in the transporting procedures won ton to be pressed, fall etc. and to split broken phenomenon, thereby guaranteed the quality and the wholesomeness of won ton better; The original flavor and the nutritive value that have kept won ton have to greatest extent prolonged shelf-life of won ton.Through test, the convenient dumpling soup rehydration effect that present embodiment is produced is good, pure taste, and mouthfeel is unique, and is bright fragrant various, enriched instant convenient food market.
Embodiment 2
Get the 100g fresh porcine skin, use water blancing, remove the fat in the pigskin, chopping; The water that adds 250g after stirring, adds 1g flavor protease and 1g compound protease, is 7.0 at pH; 60 ℃ of following enzymolysis 1.5h, reaction is increased to 100 ℃ with temperature after accomplishing, and enzyme goes out.Add 13gL-cysteine, 6.5g glycine, 3.5g glutamic acid, 1.5g thiamine, 16g glucose, 3.2g wood sugar etc. then at pH6.5,100 ℃ of temperature, reaction 20min adds 450g water infusion 35min at last, and filtration can obtain the pigskin peptone, and is subsequent use.
Get wet gluten content and be 35% Strong flour 500 grams; Add the above-mentioned pigskin peptone of 40 grams, 0.8g composite phosphate, 160g soft demineralized water and face 18min, the face 18min that wakes up, the skin of calendering system then; Making musculus cutaneus thickness is 0.5mm, musculus cutaneus is cut the skin size be the little Wantun skin of 5cm*5cm.By weight percentage, said composite phosphate is 25% sodium phosphate trimer, 60% calgon, 1% sodium pyrophosphate, the mixture of 14% sodium dihydrogen phosphate.
Choose fresh pork 500g, earlier pork (lean to fat ratio is 1: 4) is cut into sheet, beat into the mud shape uniformly with oblate wooden stick again; Add white granulated sugar 125g; 2-(4-methoxyl group phenoxy group) sodium propionate sweet taste inhibitor 70mg stirs along same direction, and is subsequent use.
Press conventional method with above-mentioned Wantun skin and the bag molding of filling material, every little won ton suitcase 10g filling material.Put into oily temperature after wrapping and be 110 ℃-140 ℃ the fried system of palm oil 2-5min, pull out when yellow when the won ton epidermis is little, put into baking oven then and dry, make that the water content of final products is 4%-8%, gelatinization degree is 93%.Last nitrogen-filled packaging gets final product.
Embodiment 3
Get the 100g fresh porcine skin, use water blancing, remove the fat in the pigskin; Chopping adds 300g water, after stirring; Adding 1.2gFlavourzyme flavor protease and 1.2gProtamex compound protease, is 7.0,65 ℃ of following enzymolysis 1h at pH; Reaction is increased to 100 ℃ with temperature after accomplishing, and enzyme goes out.Add 13gL-cysteine, 7g glycine, 4g glutamic acid, 2g thiamine, 18g glucose, 4g wood sugar then at pH 6.8,120 ℃ of temperature, reaction 10min adds 400g water infusion 30min at last, and filtration can obtain the pigskin peptone, and is subsequent use.
Get wet gluten content and be 38% high gluten wheat flour 500 grams; Add the above-mentioned pigskin peptone of 30 grams, 0.5g composite phosphate, 175g deionized water and face 15min, the face 20min that wakes up, the skin of calendering system then; Making musculus cutaneus thickness is 0.4mm, musculus cutaneus is cut the skin size be the little Wantun skin of 5cm*5cm.By weight percentage, said composite phosphate is 35% sodium phosphate trimer, 50% calgon, 5% sodium pyrophosphate, the mixture of 10% sodium dihydrogen phosphate.
Get new fresh shrimp 500g, earlier peeled shrimp is minced into the meat gruel shape fast, add white granulated sugar 100g then, triterpene glucoside natural sweet taste inhibitor 55mg stirs, and is subsequent use.
Press conventional method with above-mentioned Wantun skin and the bag molding of filling material, every little won ton suitcase 5g filling material.Put into oily temperature after wrapping and be 110 ℃-140 ℃ the fried system of palm oil 1-5min, pull out when yellow when the won ton epidermis is little, put into baking oven then and dry, make that the water content of final products is 6%-8%, gelatinization degree is greater than 85%.Last nitrogen-filled packaging gets final product.
Embodiment 4
Get the 100g fresh porcine skin, use water blancing, remove the fat in the pigskin; Chopping adds 280g water, after stirring; Adding 1.2gFlavourzyme flavor protease and 1.0gProtamex compound protease, is 7.0,60 ℃ of following enzymolysis 80min at pH; Reaction is increased to 100 ℃ with temperature after accomplishing, and enzyme goes out.Add 12gL-cysteine, 6g glycine, 3g glutamic acid, 1.5g thiamine, 16g glucose, 3g wood sugar then at pH6.0,105 ℃ of temperature, reaction 20min adds 450g water infusion 35min at last, and filtration can obtain the pigskin peptone, and is subsequent use.
Get wet gluten content and be 38% Strong flour 500 grams; Add the above-mentioned pigskin peptone of 25 grams, 0.6g composite phosphate, 170g deionized water and face 20min, the face 15min that wakes up, the skin of calendering system then; Making musculus cutaneus thickness is 0.6mm, musculus cutaneus is cut the skin size be the little Wantun skin of 5cm*5cm.By weight percentage, said composite phosphate is 30% sodium phosphate trimer, 53% calgon, 2% sodium pyrophosphate, the mixture of 15% sodium dihydrogen phosphate.
Selected new fresh shrimp 200g, lean to fat ratio are 1: 2.5 pork 300g, earlier peeled shrimp are minced into the meat gruel shape respectively fast with pork; Mix, add white granulated sugar 110g then, sweet taste inhibitor 70mg such as 2-(4-methoxyl group phenoxy group) sodium propionate; Stir, subsequent use.
By conventional method (can manual work pack or machinery packs) with above-mentioned Wantun skin and the bag molding of filling material, every little won ton suitcase 8g filling material.Put into oily temperature after wrapping and be 110 ℃-140 ℃ the fried system of palm oil 1-5min, pull out when yellow when the won ton epidermis is little, put into baking oven then and dry, make that the water content of final products is 6%-8%, gelatinization degree is greater than 85%.Last nitrogen-filled packaging gets final product.
Claims (6)
1. the industrialized preparing process of a convenient dumpling soup is characterized in that comprising the steps and condition:
(1) preparation of Wantun skin: the pigskin peptone, the composite phosphate of 0.1-0.2 weight portion and the deionized water and the face 15-20min of 30-35 weight portion that add the 5-10 weight portion in the Strong flour of 100 weight portions; The dough of becoming reconciled leaves standstill the face 15-25min that wakes up, and rolls into the musculus cutaneus that thickness is 0.4-1.0mm then, and musculus cutaneus is cut into little Wantun skin;
Said pigskin peptone prepares through following method: the fresh porcine skin of 100 weight portions is used water blancing; Remove the fat in the pigskin, chopping, the water of adding 200-300 weight portion; After stirring; The flavor protease Flavourzyme that adds the 0.8-1.2 weight portion is 7.0 with the compound protease Protamex of 0.8-1.2 weight portion at pH, 50-65 ℃ of enzymolysis 1-2h, rising temperature to 100 enzyme that ℃ goes out after the reaction completion; Add the L-cysteine of 10-14 weight portion, the glycine of 5-7 weight portion, the glutamic acid of 3-4 weight portion, the thiamine of 1-2 weight portion, the glucose of 15-18 weight portion, the wood sugar of 3-4 weight portion then; At pH 5.8-6.8; Temperature 90-120 ℃, carry out Maillard reaction 10-30min, produce flavor substance; The water infusion that adds the 400-500 weight portion is again filtered the juice that obtains and is the pigskin peptone; Said Strong flour is that the wet gluten mass content is the flour of 32%-38%;
By weight percentage, said composite phosphate is the mixture of 25-35% sodium phosphate trimer, 50-60% calgon, 1.0-5% sodium pyrophosphate and 10-15% sodium dihydrogen phosphate;
(2) preparation of won ton filling: fresh poultry meat, poultry or seafood meat are cut into sheet; Beat into the mud shape again or mince into the meat gruel shape; By meat sugar mass ratio is 1: 0.16-0.25 adds white granulated sugar; In white granulated sugar weight, add triterpene glucoside or 2-(4-methoxyl group phenoxy group) the sodium propionate sweet taste inhibitor of 0.4-1.0 ‰ again, stir;
(3) moulding of won ton: with little Wantun skin and the bag molding of won ton filling, every little won ton suitcase 5-10g filling material;
(4) living won ton is put into palm oil is fried to be little yellow to the won ton epidermis, oily temperature control is at 110 ℃-140 ℃, and the fried time is 1-5min, puts into baking oven after pulling out and dries, and nitrogen-filled packaging is convenient dumpling soup then.
2. the industrialized preparing process of convenient dumpling soup according to claim 1, it is characterized in that: said poultry meat is pork, beef or mutton; The lean to fat ratio of said pork is 1: 2.5-4.
3. the industrialized preparing process of convenient dumpling soup according to claim 1, it is characterized in that: said seafood meat is peeled shrimp or crab meat.
4. the industrialized preparing process of convenient dumpling soup according to claim 1, it is characterized in that: said bag molding is that manual work packs or machinery packs.
5. the industrialized preparing process of convenient dumpling soup according to claim 1, it is characterized in that: the addition of said triterpene glucoside or 2-(4-methoxyl group phenoxy group) sodium propionate sweet taste inhibitor is the 0.5-0.8 ‰ of white granulated sugar weight.
6. the industrialized preparing process of convenient dumpling soup according to claim 1, it is characterized in that: the size of said little Wantun skin is 5cm * 5cm.
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101999681A (en) * | 2010-10-26 | 2011-04-06 | 华南理工大学 | High-quality and low-cost meat product and industrial production method thereof |
| CN103053872B (en) * | 2013-01-30 | 2014-04-30 | 武汉市闽亿食品有限责任公司 | Quick-frozen dumplings and making method thereof |
| CN104996693A (en) * | 2015-08-08 | 2015-10-28 | 蚌埠市老顽童食品厂 | Wonton toffee |
| CN106889434A (en) * | 2015-12-17 | 2017-06-27 | 马友会 | A kind of chicken soup appetizing Wanton and preparation method thereof |
| CN113519772B (en) * | 2020-04-14 | 2022-10-25 | 统一企业(中国)投资有限公司昆山研究开发中心 | Instant wonton and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1195489A (en) * | 1997-04-09 | 1998-10-14 | 李里特 | Method for preparing instant Wonton (dumpling) |
| CN1276991A (en) * | 2000-06-09 | 2000-12-20 | 颜建忠 | Preserved instant fried won ton |
| 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 |
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2010
- 2010-05-19 CN CN2010101827028A patent/CN101849641B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1195489A (en) * | 1997-04-09 | 1998-10-14 | 李里特 | Method for preparing instant Wonton (dumpling) |
| CN1276991A (en) * | 2000-06-09 | 2000-12-20 | 颜建忠 | Preserved instant fried won ton |
| 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 |
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