CN105614260A

CN105614260A - Wonton processing method

Info

Publication number: CN105614260A
Application number: CN201410575440.XA
Authority: CN
Inventors: 张淑芬
Original assignee: Shaanxi Qiyuan Technology Development Co Ltd
Current assignee: Shaanxi Qiyuan Technology Development Co Ltd
Priority date: 2014-10-25
Filing date: 2014-10-25
Publication date: 2016-06-01

Abstract

The present invention relates to the field of food processing, particularly to a convenient wonton processing method, which comprises stuffing processing, wonton wrapper processing and wonton production processing, and specifically comprises: 1, stuffing processing; 2, wonton wrapper production; 3, steaming, wherein steaming is performed for about 8 min at a normal pressure, wherein water is uniformly sprayed on the wonton surface before steaming; 4, boiling with water, wherein the wonton is boiled for about 5 min in boiling water, and then the water is quickly drained by using a colander; 5, frying with oil, wherein frying is performed for 1-2 min at a temperature of 125 DEG C with oil, and the excess oil on the wonton surface is completely absorbed by using oil-absorbing paper; and 6, baking, wherein baking is performed at a temperature of 65 DEG C to achieve the water content in the wonton wrapper of about 10%. According to the present invention, the obtained wonton has characteristics of beautiful appearance, low cost and good rehydration, and completely meets the taste needs of consumers.

Description

A kind of wonton processing method

Technical field

The present invention relates to food processing field, the processing method being specifically related to a kind of convenient dumpling soup.

Background technology

Wonton, also known as wonton, fold arms, flat food etc., be that Chinese like best edible traditional food. The processing technology of tradition wonton includes dough-making powder, rolls skin, filling processed with the process such as pack. Though wonton is fond of eating, but whole manufacturing process is time-consuming, and therefore, the convenient purification of wonton is the demand of modernization fast pace life style.

The report made about convenient dumpling soup is mainly patent of invention, and great majority research is to adopt cryodesiccated method to make. Although the convenient dumpling soup that freeze-drying method makes is more attractive in appearance, and oil content is low, but cost is high, and rehydration is bad, and mouthfeel can not fully meet consumer demand.

Summary of the invention

In order to solve the problems referred to above, the present invention proposes the processing method of a kind of convenient dumpling soup.

The present invention is achieved through the following technical solutions:

The processing method of wonton, processes including stuffing material, the processing of Wantun skin and fabrication and processing thereof, it is characterised in that: comprise the following steps:

Step one: the processing method of stuffing material; First correction is cut, after fresh lean meat is rejected muscle key, fat and sarolemma. Be cut into the cube meat of about 100g along muscle fiber direction, remove blood and slime with clear water, dirt, and soak 0.5h in cold water blood remaining in muscle is leached, pull out drop in; Boiling at the beginning of second, the cube meat after finishing is put into boiling in boiling water, the water yield is as the criterion to flood cube meat, adds people's Rhizoma Zingiberis Recens, boils while skim oil slick, extrudes blood and slime by boiling, eliminates abnormal flavour, makes that cube meat is hardening is easy to stripping and slicing, time about 0.5h, boils to tangent plane pinkiness. 3rd dices, and after cube meat cooling, is cut into the meat cubelets of 1crn3 along muscle fiber direction. Weigh after cooling. 4th boils again, is placed in feed soup by the meat cubelets cut boiling so that it is ripening and tasty further, boils again in soup stock and adds]/first the soup that boils of 3, and add the flavouring agents such as appropriate salt, white sugar, soy sauce, Fructus Capsici powder, five spice powder, Rhizoma Zingiberis Recens. First big fire is boiled boiling feed soup again, puts into meat cubelets, uses boiling with soft fire after again boiling instead. 5th receives juice; After meat cubelets are well-done, add wine. Frying while crushing cube meat, finally receiving biltong soup. 6th dries; Meat is contained in stainless steel disc and toasts certain time in an oven. In drying course, every 0.5h stirs 1 time.

Step 2: the making of Wantun skin; Weigh dumpling special flour 100g, add 35ml. Left and right pure water (water temperature about 30 DEG C) and about 1g Sal. Use low rate mixing 5min, take out material base static 15min under residence temperature. With oodle maker roller space 4mm place tabletting 5 times, then, roller space is adjusted to 3mm, tabletting 3 times, then roller space is adjusted to 2mm, tabletting 2 times, then pressure roller is asked from being adjusted to 1mm, tabletting 2 times. Dough is pressed into the dough sheet bar of thick 1mm. The dough sheet bar self-control circular shear blade pressed is cut into the Wantun skin that diameter is 50mm size.

Step 3: steam; Steam about 8min under normal pressure, uniformly spray water on wonton surface before steaming.

Step 4: decocting in water; Wonton boils about 5min in boiling water, and then rapid strainer drains the water.

Step 5: fried; Fried 1��2min at 125 DEG C, blots the oil of wonton excess surface with oil-Absorbing Sheets.

Step 6: dry; At 65 DEG C, it is baked to Wantun skin water content reaches about l0%.

The present invention is the manufacture method that convenient dumpling soup makes, and appearance looks elegant, cost is low, and rehydration is good, and mouthfeel also fully meets consumer demand.

Detailed description of the invention

Embodiment one

Material prepares: dumpling special flour; Sal, white sugar, soy sauce, cooking wine, five spice powder, Fructus Capsici powder etc.: commercially available food grade; Oodle maker; Electric heating air blast thermostatic drying chamber; Electric energy-saving temperature control instrument; Precision balance; Electronic balance.

Step one: the processing method of stuffing material; Fresh lean meat one is repaired stripping and slicing one and is precooked and one dice and one boil receipts juice one drying again.

First correction is cut, after fresh lean meat is rejected muscle key, fat and sarolemma. Be cut into the cube meat of about 100g along muscle fiber direction, remove blood and slime with clear water, dirt, and soak 0.5h in cold water blood remaining in muscle is leached, pull out drop in; Boiling at the beginning of second, the cube meat after finishing is put into boiling in boiling water, the water yield is as the criterion to flood cube meat, adds people's Rhizoma Zingiberis Recens, boils while skim oil slick, extrudes blood and slime by boiling, eliminates abnormal flavour, makes that cube meat is hardening is easy to stripping and slicing, time about 0.5h, boils to tangent plane pinkiness. 3rd dices, and after cube meat cooling, is cut into the meat cubelets of 1crn3 along muscle fiber direction. Weigh after cooling. 4th boils again, is placed in feed soup by the meat cubelets cut boiling so that it is ripening and tasty further, boils again in soup stock and adds]/first the soup that boils of 3, and add the flavouring agents such as appropriate salt, white sugar, soy sauce, Fructus Capsici powder, five spice powder, Rhizoma Zingiberis Recens. First big fire is boiled boiling feed soup again, puts into meat cubelets, uses boiling with soft fire after again boiling instead. 5th receives juice; After meat cubelets are well-done, add wine. Frying while crushing cube meat, finally receiving biltong soup. 6th dries; Meat is contained in stainless steel disc and toasts certain time in an oven. In drying course, every 0.5h stirs 1 time.

Boil Sal in feed soup, white sugar, soy sauce, 4 kinds of main flavouring agents of Chinese liquor addition local flavor and the mouthfeel quality of stuffing material are played an important role, therefore need to determine the Sal of the best, white sugar, soy sauce and Chinese liquor addition.

The present invention is the manufacture method that convenient dumpling soup makes, and prepares outward appearance, the convenient dumpling soup that mouthfeel and rehydration characteristics are all more excellent, and it passes through steaming and decocting, makes the abundant gelatinizing of starch; Make Wantun skin generation loose structure be beneficial to rehydration again through fried, and there is good mouthfeel.

Claims

1. the processing method of wonton, processes including stuffing material, the processing of Wantun skin and fabrication and processing thereof, it is characterised in that: comprise the following steps:

Step one: the processing method of stuffing material; First correction is cut, after fresh lean meat is rejected muscle key, fat and sarolemma;

Be cut into the cube meat of about 100g along muscle fiber direction, remove blood and slime with clear water, dirt, and soak 0.5h in cold water blood remaining in muscle is leached, pull out drop in; Boiling at the beginning of second, the cube meat after finishing is put into boiling in boiling water, the water yield is as the criterion to flood cube meat, adds people's Rhizoma Zingiberis Recens, boils while skim oil slick, extrudes blood and slime by boiling, eliminates abnormal flavour, makes that cube meat is hardening is easy to stripping and slicing, time about 0.5h, boils to tangent plane pinkiness;

3rd dices, and after cube meat cooling, is cut into the meat cubelets of 1crn3 along muscle fiber direction;

Weigh after cooling;

4th boils again, is placed in feed soup by the meat cubelets cut boiling so that it is ripening and tasty further, boils again in soup stock and adds]/first the soup that boils of 3, and add the flavouring agents such as appropriate salt, white sugar, soy sauce, Fructus Capsici powder, five spice powder, Rhizoma Zingiberis Recens;

First big fire is boiled boiling feed soup again, puts into meat cubelets, uses boiling with soft fire after again boiling instead;

5th receives juice; After meat cubelets are well-done, add wine;

Frying while crushing cube meat, finally receiving biltong soup;

6th dries; Meat is contained in stainless steel disc and toasts certain time in an oven;

In drying course, every 0.5h stirs 1 time;

Step 2: the making of Wantun skin; Weigh dumpling special flour 100g, add 35ml;

Left and right pure water (water temperature about 30 DEG C) and about 1g Sal;

Use low rate mixing 5min, take out material base static 15min under residence temperature;

With oodle maker roller space 4mm place tabletting 5 times, then, roller space is adjusted to 3mm, tabletting 3 times, then roller space is adjusted to 2mm, tabletting 2 times, then pressure roller is asked from being adjusted to 1mm, tabletting 2 times;

Dough is pressed into the dough sheet bar of thick 1mm;

The dough sheet bar self-control circular shear blade pressed is cut into the Wantun skin that diameter is 50mm size;

Step 3: steam; Steam about 8min under normal pressure, uniformly spray water on wonton surface before steaming;

Step 4: decocting in water; Wonton boils about 5min in boiling water, and then rapid strainer drains the water;

Step 5: fried; Fried 1��2min at 125 DEG C, blots the oil of wonton excess surface with oil-Absorbing Sheets;

Step 6: dry; At 65 DEG C, it is baked to Wantun skin water content reaches about lO%.