CN104719736A - Potato wonton and preparation method of potato wonton - Google Patents
Potato wonton and preparation method of potato wonton Download PDFInfo
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- CN104719736A CN104719736A CN201510084735.1A CN201510084735A CN104719736A CN 104719736 A CN104719736 A CN 104719736A CN 201510084735 A CN201510084735 A CN 201510084735A CN 104719736 A CN104719736 A CN 104719736A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to the technical field of food production and especially relates to a potato wonton and a preparation method of the potato wonton. The potato wonton comprises the wonton wrapper and the wonton stuffing, wherein the wonton wrapper comprises the following components in parts by weight: 230-280 parts of snowflake powder, 125-145 parts of potato whole powder, 30-53 parts of potato starch, 8-20 parts of gluten flour, 0.1-2.0 parts of konjac fine powder, 3-6 parts of table salt and 200-250 parts of water. The preparation method of the potato wonton is simple in process and convenient for industrial production. According to the preparation method, potato starch and potato whole powder are added in the wheat flour, so that the wonton wrapper prepared according to the preparation method is smooth, chewy and elastic; moreover, various kinds of stuffing are wrapped in the wonton wrapper, so that the wonton has the characteristics of smooth and fresh taste and delicious flavor.
Description
Technical field
The invention belongs to technical field of food production, be specifically related to a kind of potato won ton and preparation method thereof.
Background technology
Wantun skin is thin delicious, and being easy to digestion, is people's foods less of preferable one.Kind is varied according to taste difference, and Wantun skin usually adopts flour to add starch and is made, but Wantun skin is not still very thin, and the tenacity of Wantun skin is little, easily ruptures, particularly when lower pan boiling won ton, Wantun skin easily breaks, and can not boil complete won ton.In addition, Wantun skin only includes flour, and nutritive value is more single, eats for a long time, and people's nutritional supplementation can be made not comprehensive.
Summary of the invention
In order to solve the problem, one object of the present invention is, provides a kind of potato Wantun skin, and it makes the tenacity of Wantun skin large, thus is not easy fracture, the not easily broken skin when lower pan boiling;
Another object of the present invention is, provides a kind of potato Wantun skin, and it makes the thickness of Wantun skin reduce, thus makes won ton brighter;
Another object of the present invention is, provides a kind of preparation method of potato won ton, and its technique is simple, is applicable to suitability for industrialized production, and without any harmful additive, ensures the food security of won ton.
Beneficial effect of the present invention:
1, potato Wantun skin provided by the invention, toughness is large, flexible, thus not easy fracture, improve the efficiency of parcel won ton filling, meanwhile, when lower pan boiling won ton, not easily broken skin;
2, potato Wantun skin provided by the invention, its thickness is little, makes won ton more smooth bright, promotes appetite;
3, the invention provides the preparation method of potato Wantun skin, technique is simple, is convenient to carry out machining, can realizes quantification standardized production;
4, potato won ton provided by the invention, nutritious, effectively improves the dietary nutrition structure of China resident, better meets nutritional requirement every day of resident.
Accompanying drawing explanation
Fig. 1 is the process chart of the preparation method of potato won ton of the present invention;
Detailed description of the invention
Below in conjunction with accompanying drawing, the present invention is described in further detail, can implement according to this with reference to description word to make those skilled in the art.
Should be appreciated that used hereinly such as " to have ", existence or the interpolation that other combination one or more do not got rid of in " comprising " and " comprising " term.
Embodiment 1
A kind of potato won ton, it is made up of Wantun skin and won ton filling; Wherein, described Wantun skin is made up of the following component counted by weight:
230 parts, snowflake powder, potato full-powder 125 parts, farina 30 parts, Gluten 8 parts, konjaku powder 0.1 part, salt 3 parts, 200 parts, water.
Wherein, the thickness of described Wantun skin is 0.5mm;
Wherein, described Wantun skin is square, and its length of side is 5.5cm.
Embodiment 2
A kind of potato won ton, it is made up of Wantun skin and won ton filling; Wherein, described Wantun skin is made up of the following component counted by weight:
245 parts, snowflake powder, potato full-powder 130 parts, farina 43 parts, Gluten 11 parts, konjaku powder 0.5 part, salt 4 parts, 220 parts, water.
Wherein, the thickness of described Wantun skin is 0.6mm;
Wherein, described Wantun skin is square, and its length of side is 5.9cm.
Embodiment 3
A kind of potato won ton, it is made up of Wantun skin and won ton filling; Wherein, described Wantun skin is made up of the following component counted by weight:
250 parts, snowflake powder, potato full-powder 135 parts, farina 47 parts, Gluten 15 parts, konjaku powder 1.6 parts, salt 4.3 parts, 225 parts, water.
Wherein, the thickness of described Wantun skin is 0.7mm;
Wherein, described Wantun skin is square, and its length of side is 6.3cm.
Embodiment 4
A kind of potato won ton, it is made up of Wantun skin and won ton filling; Wherein, described Wantun skin is made up of the following component counted by weight:
270 parts, snowflake powder, potato full-powder 140 parts, farina 49 parts, Gluten 18 parts, konjaku powder 1.8 parts, salt 5.5 parts, 240 parts, water.
Wherein, the thickness of described Wantun skin is 0.8mm;
Wherein, described Wantun skin is square, and its length of side is 7.0cm.
Embodiment 5
A kind of potato won ton, it is made up of Wantun skin and won ton filling; Wherein, described Wantun skin is made up of the following component counted by weight:
280 parts, snowflake powder, potato full-powder 145 parts, farina 53 parts, Gluten 20 parts, konjaku powder 2.0 parts, salt 6 parts, 250 parts, water.
Wherein, the thickness of described Wantun skin is 0.9mm;
Wherein, described Wantun skin is square, and its length of side is 7.5cm.
Embodiment 6
A preparation method for potato won ton, the Wantun skin in described embodiment 1 to embodiment 5 is made by following steps:
Step 1, by weight by snowflake powder 230-280 part, potato full-powder 125-145 part, farina 30-53 part, Gluten 8-20 part mixes, and pours dough mixing machine into; Dissolve konjaku powder 0.1-2.0 part and 3-6 salt in 200-250 part water, form mixing water, more described mixing water is slowly joined in dough mixing machine constantly carry out and face 3-5min, form dough;
Step 2, described dough is proofed 20-45 minute at 25-30 DEG C after take out, repeatedly rub pressure, make dough smooth, then proof 1-3 hour at 25-30 DEG C;
Step 3, the dough proofed is dropped into oodle maker be pressed into and wear, after sprinkling starch, described wearing is cut into square, its length of side is 5.5-7.5cm, and obtaining thickness is 0.5-0.9mm Wantun skin.
Embodiment 7
Make on the basis of the Wantun skin of embodiment 1 to embodiment 5 in the method for application implementation 6, described won ton filling comprises the raw material of following parts by weight:
Pork 95-105 part, Chinese cabbage 40-55 part, shallot 7-15 part, salt 1-3 part, chickens' extract 0.5-2.0 part, soy sauce 4-7 part, ginger end 0.5-2.2 part, sesame oil 0.5-2.4 part, egg liquid 7-20 part.
Described won ton filling is made by following steps:
Pork 95-105 part, Chinese cabbage 40-55 part, shallot 7-15 part, salt 1-3 part, chickens' extract 0.5-2.0 part, soy sauce 4-7 part and ginger end 0.5-2.2 part are mixed and stirs, add egg liquid 7-20 part again, after stirring towards a direction, add sesame oil 0.5-2.4 part, continue to stir towards a direction, obtain pork Chinese cabbage won ton filling.
Embodiment 8
Make on the basis of the Wantun skin of embodiment 1 to embodiment 5 in the method for application implementation 6, described won ton filling comprises the raw material of following parts by weight:
Pork 95-105 part, mushroom 40-60 part, shallot 5-15 part, salt 1-2.5 part, chickens' extract 0.5-2.1 part, soy sauce 3-7 part, ginger end 0.7-2.0 part, sesame oil 0.6-2.3 part, egg liquid 7-20 part.
Described won ton filling is made by following steps:
By pork 95-105 part, mushroom 40-60 part, shallot 5-15 part, salt 1-2.5 part, chickens' extract 0.5-2.1 part, soy sauce 3-7 part and ginger end 0.7-2.0 part, mixing stirring, add egg liquid 7-20 part again, after stirring towards a direction, add sesame oil 0.6-2.3 part, continue to stir towards a direction, obtain pork lentinus edodes wonton filling.
Embodiment 9
Make on the basis of the Wantun skin of embodiment 1 to embodiment 5 in the method for application implementation 6, described won ton filling comprises the raw material of following parts by weight:
Pork 95-105 part, shallot 30-45 part, salt 0.5-2.1 part, chickens' extract 1-2 part, soy sauce 3-6.5 part, ginger end 0.7-1.8 part, sesame oil 0.6-2.3 part, egg liquid 7-20 part.
Described won ton filling is made by following steps:
Pork 95-105 part, shallot 30-45 part, salt 0.5-2.1 part, chickens' extract 1-2 part, soy sauce 3-6.5 part and ginger end 0.7-1.8 part are mixed and stirs, add egg liquid 7-20 part again, after stirring towards a direction, add sesame oil 0.6-2.3 part, continue to stir towards a direction, obtain pork shallot won ton filling.
Embodiment 11
Any one won ton filling in any Wantun skin parcel embodiment 7 to 9 in Example 1 to 5, wherein, won ton filling described in a described Wantun skin parcel 8g.
The step of won ton suitcase won ton filling is: by described Wantun skin to opposite side doubling, and reserve a part, following two jiaos of doublings compress, and are made into the won ton of ingot shape.
Embodiment 12
Any one won ton filling in any Wantun skin parcel embodiment 7 to 9 in Example 1 to 5, wherein, won ton filling described in a described Wantun skin parcel 10g.
The step of won ton suitcase won ton filling is: by described Wantun skin to opposite side doubling, and reserve a part, following two jiaos of doublings compress, and are made into the won ton of ingot shape.
Embodiment 13
Any one won ton filling in any Wantun skin parcel embodiment 7 to 9 in Example 1 to 5, wherein, won ton filling described in a described Wantun skin parcel 13g.
The step of won ton suitcase won ton filling is: by described Wantun skin to opposite side doubling, and reserve a part, following two jiaos of doublings compress, and are made into the won ton of ingot shape.
Embodiment 14
Use the won ton wrapped in embodiment 11 to embodiment 13, make wonton soup:
Step one, won ton to be boiled, pull out for subsequent use;
Step 2, dried small shrimp, laver, caraway end, salt, chickens' extract are put into bowl in the lump, after adding the clear water boiled, then drop into won ton for subsequent use in step one, drip a sesame oil and make wonton soup.
The present invention has done one group to described Wantun skin and has not added potato full-powder, farina, and the contrast test of Gluten and konjaku powder is:
Step 1, by weight by snowflake powder 330-380 part, starch 30-53 part mixes, and pours dough mixing machine into; Dissolve 3-6 salt in 200-250 part water, form mixing water, more described mixing water is slowly joined in dough mixing machine constantly carry out and face 3-5min, form dough;
Step 2, described dough is proofed 20-45 minute at 25-30 DEG C after take out, repeatedly rub pressure, make dough smooth, then proof 1-3 hour at 25-30 DEG C;
Step 3, the dough proofed is dropped into oodle maker be pressed into and wear, after sprinkling starch, described wearing is cut into square, its length of side is 5.5-7.5cm, and obtaining thickness is 0.5-0.9mm Wantun skin.
The nutritional labeling of the Wantun skin that the Wantun skin of comparison contrast test and embodiment 6 are made, data are in table 1.
Table 1 nutrient component meter (in table, numerical value is the content in every 100g product)
| Contrast test | Embodiment 6 | |
| Energy (KJ) | 435 | 498 |
| Protein (g) | 6.3 | 10.3 |
| Fat (g) | 4.6 | 6.5 |
| Carbohydrate (g) | 55.1 | 59.7 |
| Potassium (mg) | 2.3 | 7.8 |
| Iron (mg) | 11.0 | 15 |
| Selenium (μ g) | 0 | 350.2 |
Learn from table 1, Wantun skin of the present invention is nutritious, more comprehensive than the Wantun skin nutrition of contrast test, and for containing selenium food, it effectively improves the dietary nutrition structure of China resident, better meets nutritional need every day of resident, long-term edible, the problem that nutrition is single can not be caused.
In addition, Wantun skin of the present invention is because add farina and konjaku powder, and the color of Wantun skin brightens, and toughness is large, and not easily break, the won ton wrapped, boil not rotten for a long time, non muddy soup, well-done won ton is put and still can be maintained the original state for one day in water, not loose not mud; And potato sex change credit gelatinization point is low, can reduce nutrition and flavor loss that high temperature causes, smell is gentle, and can not cover the original local flavor of product, transparency is high, can give the mode of appearance that Wantun skin is bright.
The toughness of described Wantun skin is large, then make the thickness of Wantun skin greatly reduce, make Wantun skin bright.
In addition, the Gluten of interpolation is rich in alcohol soluble protein and glutelin, adds Gluten and can increase protein content, improve viscoelastic properties of dough, strengthens resistance toly in process to rub mixed ability, thus increases toughness, makes Wantun skin not easy fracture.
Finally, konjaku is low caloric products, and wherein contained glucomannan meeting imbibition, can increase to 30 ~ 100 times of original volume, thus have satiety after food, can be used for treating diabetes, is also desirable diet food.
Adopt in this patent and add farina and full powder making Wantun skin, and add konjaku powder.Potato full-powder is of high nutritive value, and konjaku powder can improve the quality of chaos skin, and is the ultimate food of diabetic and overweight people.This patent is to the utilization rate improving potato, and effectively improve the dietary nutrition structure of China resident, nutritional requirement every day better meeting resident is of great significance.
Although embodiment of the present invention are open as above, but it is not restricted to listed in description and embodiment utilization, entirely can be applied to various applicable the field of the invention, for those skilled in the art, can easily realize other amendment, therefore do not deviating under the universal that claim and equivalency range limit, the present invention is not limited to specific details and illustrates here and the legend described.
Claims (10)
1. a potato won ton, it is made up of Wantun skin and won ton filling; Wherein, described Wantun skin is made up of the following component counted by weight:
Snowflake powder 230-280 part, potato full-powder 125-145 part, farina 30-53 part, Gluten 8-20 part, konjaku powder 0.1-2.0 part, salt 3-6 part, water 200-250 part.
2. potato won ton as claimed in claim 1, wherein, described Wantun skin is made up of the following component counted by weight:
Snowflake powder 245-270 part, potato full-powder 130-140 part, farina 43-49 part, Gluten 11-18 part, konjaku powder 0.5-1.8 part, salt 4-5.5 part, water 220-240 part.
3. potato won ton as claimed in claim 2, wherein, the thickness of described Wantun skin is 0.5-0.9mm.
4. potato won ton as claimed in claim 3, wherein, the thickness of described Wantun skin is 0.7mm.
5. potato won ton as claimed in claim 4, wherein, described Wantun skin is square, and its length of side is 5.5-7.5cm.
6. potato won ton as claimed in claim 5, wherein, the length of side of described Wantun skin is 6.3cm.
7. potato won ton as claimed in claim 2, wherein, described won ton filling comprises the raw material of following parts by weight:
Pork 95-105 part, vegetables 30-60 part, shallot 5-45 part, salt 0.5-3 part, chickens' extract 0.5-2.1 part, soy sauce 3-7 part, ginger end 0.5-2.2 part, egg liquid 7-20 part, sesame oil 0.5-2.4 part.
8. the preparation method of potato won ton as described in claim 1 to 7 any one, described Wantun skin is made by following steps:
Step 1, by weight by snowflake powder 230-280 part, potato full-powder 125-145 part, farina 30-53 part, Gluten 8-20 part mixes, and pours dough mixing machine into; Dissolve 0.1-2.0 part konjaku powder and 3-6 part salt in 200-250 part water, form mixing water, more described mixing water is slowly joined in dough mixing machine constantly carry out and face 3-5min, form dough;
Step 2, described dough is proofed 20-45 minute at 25-30 DEG C after take out, repeatedly rub pressure, make dough smooth, then proof 1-3 hour at 25-30 DEG C;
Step 3, the dough proofed is dropped into oodle maker be pressed into and wear, after sprinkling starch, described wearing is cut into square, obtains Wantun skin.
9. preparation method as claimed in claim 8, wherein, described won ton filling is made by following steps:
Step one: pork 95-105 part, vegetables 30-60 part, shallot 5-45 part, salt 0.5-3 part, chickens' extract 0.5-2.1 part, soy sauce 3-7 part and ginger end 0.5-2.2 part are mixed and stirs, add egg liquid 7-20 part again, after stirring towards a direction, add sesame oil 0.5-2.4 part, continue to stir towards a direction, obtain won ton filling.
10. preparation method as claimed in claim 8, wherein, won ton filling described in a described Wantun skin parcel 8-13g.
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Cited By (6)
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| CN105433277A (en) * | 2015-11-30 | 2016-03-30 | 梁小宁 | Potato chicken ravioli suitable for infants and preparation method of potato chicken ravioli |
| CN106036367A (en) * | 2016-06-06 | 2016-10-26 | 江苏如意食品有限责任公司 | Formula and production method of cold and fresh wontons |
| CN107509780A (en) * | 2016-06-16 | 2017-12-26 | 西昌学院 | Potato cake processing technology based on konjaku |
| CN107927063A (en) * | 2017-12-14 | 2018-04-20 | 大连工业大学 | A kind of potato hamburger cake and preparation method thereof |
| CN108450534A (en) * | 2018-03-19 | 2018-08-28 | 陕西科技大学 | A kind of preparation method of potato paste Bo |
| CN108552523A (en) * | 2018-05-03 | 2018-09-21 | 四川东方主食产业技术研究院 | A kind of the potato noodles and its method for producing of high-content raw potatoes |
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| CN105433277A (en) * | 2015-11-30 | 2016-03-30 | 梁小宁 | Potato chicken ravioli suitable for infants and preparation method of potato chicken ravioli |
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| CN107509780A (en) * | 2016-06-16 | 2017-12-26 | 西昌学院 | Potato cake processing technology based on konjaku |
| CN107927063A (en) * | 2017-12-14 | 2018-04-20 | 大连工业大学 | A kind of potato hamburger cake and preparation method thereof |
| CN108450534A (en) * | 2018-03-19 | 2018-08-28 | 陕西科技大学 | A kind of preparation method of potato paste Bo |
| CN108552523A (en) * | 2018-05-03 | 2018-09-21 | 四川东方主食产业技术研究院 | A kind of the potato noodles and its method for producing of high-content raw potatoes |
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