CN106071682A - A kind of cuttlefish wonton and preparation method thereof - Google Patents
A kind of cuttlefish wonton and preparation method thereof Download PDFInfo
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- CN106071682A CN106071682A CN201610431122.5A CN201610431122A CN106071682A CN 106071682 A CN106071682 A CN 106071682A CN 201610431122 A CN201610431122 A CN 201610431122A CN 106071682 A CN106071682 A CN 106071682A
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Abstract
The present invention relates to the technical field of food production processing, disclose a kind of cuttlefish wonton and preparation method thereof.Present invention theory based on health diet, in the case of providing one to abandon food additive completely, creatively utilizing the thicker more tough and tensile cuttlefish of meat and sirloin meat is the main wonton food for the filling heart for raw material substitution traditional raw material Carnis Sus domestica, Carnis caprae seu ovis and common Macrobrachium nipponensis.By preparation technology's and raw material and dispensing component ratio accurately determine and adjust to the filling heart, having prepared one and boiled rear structure and compact full flexible, the filling heart is without departing from wonton skin；Smooth in taste, plays tooth, and delicate flavour highlights, and has the cuttlefish wonton of the fresh fragrance of uniqueness of cuttlefish, can meet the eating requirements of each age level crowd, enriches broad masses' selection to cuttlefish goods.The present invention prepares the technique simple and stable of cuttlefish wonton, and production cost is low, workable, it is easy to large-scale production, has good popularization and market value.
Description
Technical field
The present invention relates to the technical field of food production processing, more particularly, to a kind of cuttlefish wonton and preparation side thereof
Method.
Background technology
Cuttlefish is marine products cephalopods, and not only sense of taste is fresh and crisp tasty and refreshing, has higher nutritive value, and rich
Medical value, the food article after the cuttlefish deep processing circulated in the market mainly include dried cuttle fiss, cuttlefish sheet, cuttlefish silk and
Dry products and the instant products such as barbecue cuttlefish.But the said goods is after fashionable a period of time, gradually touches the bottom in market, and it is main
Reason is that above-mentioned leisure food substantially will bake or the technological process of high temperature sterilization through high temperature, through this type of processor
Product nutrient loss more, and after high temperature bakes, product loses moisture, the defects such as product quality is really up to the mark, limits
Consumer groups, particularly child old man.
Wonton is Guangxi, the one of Guangdong snack, wonton skin be wrapped in the stuffing material minced and form.Generally wonton skin is with chicken
Egg and flour are made, and are cut into about 8cm and take advantage of the square of 8cm；Stuffing material is the most common mixed for Carnis Sus domestica, dish (such as Herba Coriandri, Herba Apii graveolentis) and Flos Allii Fistulosi
Conjunction is minced and seasoning forms, also have add that peeled shrimp, DADIYU be broken, wonton filling that egg yolk, Lentinus Edodes, horse tellurium make.Guangxi, Guangdong cloud
The bag method gulped down generally is sought quickness speed, it is not necessary to the most neatly convert into, size then with can gulp next as standard, use
Boiled water burns ripe.Due to the requirement of processing technology, the filling heart of wonton is the most all by the ripest animal raw materials such as Carnis Sus domestica, sheep
Meat and common Macrobrachium nipponensis are main, and taste kind is single, and the nutrient substance that can be provided by is limited.
Summary of the invention
The technical problem to be solved in the present invention is the defect overcoming prior art, and the present invention provides a kind of smooth in taste, bullet
Tooth, delicate flavour highlights, has the cuttlefish wonton of the fresh fragrance of uniqueness of cuttlefish.
The present invention also provides for the preparation method of a kind of cuttlefish wonton, the method technique simple and stable, can be effectively retained former material
Original local flavor of material cuttlefish and mouthfeel and nutritional labeling etc..
The purpose of the present invention is achieved through the following technical solutions:
A kind of cuttlefish wonton is provided to include wonton skin and the filling heart, the described filling heart is made up of the component of following weight portion:
Described wonton skin is made up of the component of following weight portion:
Cuttlefish belongs to the seafood that build is bigger, nutritious and cheap and easy to get, but meat is thicker more tough and tensile, and mouthfeel is owed
Good, food processing technology, it will usually cuttlefish carries out blending process and is prepared as cuttlefish typical local food or straight together with its food
Connecing and be processed into dried cuttle fiss etc., but the former contained cuttlefish amount is the least, the latter's mouthfeel is harder is not suitable for old people and little
Child eats, and generally also can remain heavier cuttlefish fishy smell, the edible impression of impact.Self spies many just because of cuttlefish
Property, there is presently no the wonton filling heart occurring using cuttlefish meat to prepare, the present inventor, through being continuing effort to, creatively explores
Go out the cuttlefish wonton of a kind of wonton filling heart with cuttlefish meat as Main Ingredients and Appearance, and each component of composition wonton is carried out the most really
Fixed, obtained cuttlefish wonton structure is compacted full flexible, and the wonton filling heart after boiling is without departing from wonton skin；White color carries
Herba Alii fistulosi grain is green and Rhizoma Curcumae Longae for point；Smooth in taste, plays tooth, and delicate flavour highlights, and unique fragrant delicate flavour with cuttlefish still exists.
Preferably, the described filling heart is made up of the component of following weight portion:
Described wonton skin is made up of the component of following weight portion:
The present invention also provides for the preparation method of a kind of cuttlefish wonton, comprises the steps:
S1. the preparation of the filling heart
S11. the preparation of cuttlefish meat: take fresh cuttlefish and go dirty, clean up, be cut into bulk, put blender into and blend, obtain black
Oppress standby；
S12. the preparation of sirloin meat: take fresh sirloin meat and clean, clean up, be cut into bulk, put blender into and blend, obtain sirloin meat
Standby；
S13. filling, gluing are adjusted: by step S11 gained cuttlefish meat, step S12 gained sirloin meat and remaining group of the composition filling heart
Divide and mix, stir and break into glue, obtain the filling heart；
S2. the preparation of wonton skin: each component of all composition wonton skins is mixed kneading agglomerating, stand, puts into the crisp machine of pressure
It is split into thin slice, then the thin slice held successfully is cut into the square sheets that size is identical, standby；
S3. the preparation of cuttlefish wonton: bark fetching base one, loads wherein with by the filling heart, packs and be kneaded into ingot-shaped, heating system
Ripe, obtain described cuttlefish wonton.
Preferably, it is 8～10min that blender described in step S11 and step S12 blends the time, and the time that blends is to keeping filling
The elasticity of heart major ingredient cuttlefish meat is most important, the time oversize cuttlefish meat preciosity obtained, and the wonton after making system ripe lacks
Elastic.
Preferably, by its of step S11 gained cuttlefish meat, step S12 gained sirloin meat and the composition filling heart described in step S13
Remaining component mix into, first step S11 gained cuttlefish meat and step S12 gained sirloin meat are mixed stirring, then add
Enter salt stirring, then add light soy sauce, cooking wine, mixed oil stir, add the Ovum Gallus domesticus album of mix homogeneously, fecula and white sugar and stir
Mix uniformly, be eventually adding bruised ginger and Herba Alii fistulosi end stirs.First step S11 gained cuttlefish meat and step S12 gained sirloin meat are mixed
Stir together, add salt stirring, the water retention property of cuttlefish meat can be improved, improve its toughness, add in the latter half simultaneously
Preferably playing a role of the flavoring agent such as the light soy sauce that enters, cooking wine, is easy to ink removing in the case of a small amount of light soy sauce, cooking wine
Fish smell, then add such as Ovum Gallus domesticus album, fecula and white sugar and carry fresh；It is eventually adding bruised ginger and Herba Alii fistulosi end, can reserved materials to greatest extent
Delicate flavour, the mouthfeel making wonton is abundanter, and level becomes apparent from.
Preferably, the length of side of square sheets described in step S2 is 6～10cm, and thickness is 0.1～0.2cm.Wonton as
A kind of instant food, suitably sized convenient edible, the thickness of wonton skin and size directly affect required for boiling time
Between and mouthfeel.
Preferably, the quality of the filling heart described in step S3 is 10～12g, and the addition of the filling heart is skin-deep with wonton to be coordinated.
Preferably, described in step S3 heating system ripe for open with big torch decocting in water, be subsequently adding cuttlefish wonton holding micro-boiling 4～
6min。
It is highly preferred that heating system is ripe for open with big torch decocting in water described in step S3, it is subsequently adding cuttlefish wonton and keeps micro-boiling
5min。
Relative to prior art, there is advantages that
Present invention theory based on health diet, it is provided that in the case of one abandons food additive completely, creatively
Utilizing the thicker more tough and tensile cuttlefish of meat is primary raw material, and sirloin meat is adjuvant, and the conventional pure green of salt, Herba Alii fistulosi, Rhizoma Zingiberis Recens and Ovum Gallus domesticus album
Flavouring agent, as the filling heart, has obtained the cuttlefish wonton of health-nutrition unique flavor.By to the cuttlefish prepared obtained by wonton
Wonton structure is compacted full flexible, and after the wonton prepared boils, the wonton filling heart is without departing from wonton skin；Band point in white color
Herba Alii fistulosi grain is green and Rhizoma Curcumae Longae；Smooth in taste, plays tooth, and delicate flavour highlights, and unique fragrant delicate flavour with cuttlefish still exists, and can meet each year
The eating requirements of age grade section crowd, enriches broad masses' selection to cuttlefish goods.
The present invention prepares the technique simple and stable of cuttlefish wonton, and the equipment of needs is conventional equipment, and cost is relatively low, can grasp
The property made is strong, it is easy to large-scale production.Inventive formulation is simple and easy to get, and the processes through simple and stable forms, to greatest extent
Remaining the original local flavor of products material and nutrition, the cuttlefish wonton preparation technology obtained is simple, delicious unique, is improving ocean money
While the added value of source cuttlefish, the broad masses of the people for each age level provide the high-quality that a kind of nutritious cost performance is high
Food, has good popularization and market value.
Detailed description of the invention
The present invention is further illustrated below in conjunction with specific embodiment.Unless stated otherwise, the embodiment of the present invention uses
Raw material and method are the conventional commercial raw material in this area and conventional use of method, and the equipment used is that this area routine sets
Standby.
Embodiment 1
Each composition of the weight needed for preparing by Tables 1 and 2, specifically, the preparation method of cuttlefish wonton, including
Following steps:
S1. the preparation of the filling heart
S11. the preparation of cuttlefish meat: take fresh cuttlefish and go dirty, clean up, be cut into bulk, put blender into and blend
10min, obtains cuttlefish meat standby；
S12. the preparation of sirloin meat: take fresh sirloin meat and clean, clean up, be cut into bulk, put blender into and blend 8min,
Sirloin meat is standby；
S13. filling, gluing are adjusted: first step S11 gained cuttlefish meat and step S12 gained sirloin meat are mixed stirring, then
Add salt stirring, then add light soy sauce, cooking wine, mixed oil stir, and add the Ovum Gallus domesticus album of mix homogeneously, fecula and white sugar
Stir, be eventually adding bruised ginger and Herba Alii fistulosi end stirs and breaks into glue, obtain the filling heart；
S2. the preparation of wonton skin: each component of all composition wonton skins is mixed kneading agglomerating, stand, puts into the crisp machine of pressure
It is split into the thin slice that thickness is 0.1cm, then the thin slice held successfully is cut into the square sheets that the length of side is 8cm, standby；
S3. the preparation of cuttlefish wonton: bark fetching base one, loads wherein with by the 12g filling heart, packs and be kneaded into ingot-shaped, uses
Big torch decocting in water is opened, and is subsequently adding cuttlefish wonton, keeps micro-boiling 5min, obtain described cuttlefish wonton.
According to the cuttlefish wonton organoleptic quality standards of grading shown in table 3, to the integrity of the present embodiment product, outward appearance, taste
Taste, mouthfeel etc. carry out subjective appreciation, and result is as shown in table 4.
Embodiment 2～6
Embodiment 2～6 is as different from Example 1 by the weight needed for each component proportion preparation specified in Tables 1 and 2
Each composition of part proportioning, remaining condition is identical, and results of sensory evaluation is as shown in table 4.
Embodiment 7
As different from Example 1, cuttlefish wonton it is prepared as follows:
S1. the preparation of the filling heart
S11. the preparation of cuttlefish meat: take fresh cuttlefish and go dirty, clean up, be cut into bulk, put blender into and blend
10min, obtains cuttlefish meat standby；
S12. the preparation of sirloin meat: take fresh sirloin meat and clean, clean up, be cut into bulk, put blender into and blend 10min,
Obtain sirloin meat standby；
S13. filling, gluing are adjusted: first step S11 gained cuttlefish meat and step S12 gained sirloin meat are mixed stirring, then
Add salt stirring, then add light soy sauce, cooking wine, mixed oil stir, and add the Ovum Gallus domesticus album of mix homogeneously, fecula and white sugar
Stir, be eventually adding bruised ginger and Herba Alii fistulosi end stirs and breaks into glue, obtain the filling heart；
S2. the preparation of wonton skin: each component of all composition wonton skins is mixed kneading agglomerating, stand, puts into the crisp machine of pressure
It is split into the thin slice that thickness is 0.1cm, then the thin slice held successfully is cut into the square sheets that the length of side is 10cm, standby；
S3. the preparation of cuttlefish wonton: bark fetching base one, loads wherein with by the 12g filling heart, packs and be kneaded into ingot-shaped, uses
Big torch decocting in water is opened, and is subsequently adding cuttlefish wonton, keeps micro-boiling 6min, obtain described cuttlefish wonton.
According to the cuttlefish wonton organoleptic quality standards of grading shown in table 3, to the integrity of the present embodiment product, outward appearance, taste
Taste, mouthfeel etc. carry out subjective appreciation, and result is as shown in table 4.
Embodiment 8
As different from Example 1, cuttlefish wonton it is prepared as follows:
S1. the preparation of the filling heart
S11. the preparation of cuttlefish meat: take fresh cuttlefish and go dirty, clean up, be cut into bulk, put blender into and blend 8min,
Obtain cuttlefish meat standby；
S12. the preparation of sirloin meat: take fresh sirloin meat and clean, clean up, be cut into bulk, put blender into and blend 10min,
Obtain sirloin meat standby；
S13. filling, gluing are adjusted: first step S11 gained cuttlefish meat and step S12 gained sirloin meat are mixed stirring, then
Add salt stirring, then add light soy sauce, cooking wine, mixed oil stir, and add the Ovum Gallus domesticus album of mix homogeneously, fecula and white sugar
Stir, be eventually adding bruised ginger and Herba Alii fistulosi end stirs and breaks into glue, obtain the filling heart；
S2. the preparation of wonton skin: each component of all composition wonton skins is mixed kneading agglomerating, stand, puts into the crisp machine of pressure
It is split into the thin slice that thickness is 0.2cm, then the thin slice held successfully is cut into the square sheets that the length of side is 6cm, standby；
S3. the preparation of cuttlefish wonton: bark fetching base one, loads wherein with by the 10g filling heart, packs and be kneaded into ingot-shaped, uses
Big torch decocting in water is opened, and is subsequently adding cuttlefish wonton, keeps micro-boiling 4min, obtain described cuttlefish wonton.
According to the cuttlefish wonton organoleptic quality standards of grading shown in table 3, to the integrity of the present embodiment product, outward appearance, taste
Taste, mouthfeel etc. carry out subjective appreciation, and result is as shown in table 4.
Embodiment 9
As different from Example 1, cuttlefish wonton it is prepared as follows:
S1. the preparation of the filling heart
S11. the preparation of cuttlefish meat: take fresh cuttlefish and go dirty, clean up, be cut into bulk, put blender into and blend 8min,
Obtain cuttlefish meat standby；
S12. the preparation of sirloin meat: take fresh sirloin meat and clean, clean up, be cut into bulk, put blender into and blend 8min,
Sirloin meat is standby；
S13. filling, gluing are adjusted: first step S11 gained cuttlefish meat and step S12 gained sirloin meat are mixed stirring, then
Add salt stirring, then add light soy sauce, cooking wine, mixed oil stir, and add the Ovum Gallus domesticus album of mix homogeneously, fecula and white sugar
Stir, be eventually adding bruised ginger and Herba Alii fistulosi end stirs and breaks into glue, obtain the filling heart；
S2. the preparation of wonton skin: each component of all composition wonton skins is mixed kneading agglomerating, stand, puts into the crisp machine of pressure
It is split into the thin slice that thickness is 0.2cm, then the thin slice held successfully is cut into the square sheets that the length of side is 10cm, standby；
S3. the preparation of cuttlefish wonton: bark fetching base one, loads wherein with by the 12g filling heart, packs and be kneaded into ingot-shaped, uses
Big torch decocting in water is opened, and is subsequently adding cuttlefish wonton, keeps micro-boiling 4min, obtain described cuttlefish wonton.
According to the cuttlefish wonton organoleptic quality standards of grading shown in table 3, to the integrity of the present embodiment product, outward appearance, taste
Taste, mouthfeel etc. carry out subjective appreciation, and result is as shown in table 4.
Comparative example 1
As different from Example 1, cuttlefish wonton it is prepared as follows:
S1. the preparation of the filling heart
S11. the preparation of cuttlefish meat: take fresh cuttlefish and go dirty, clean up, be cut into bulk, put blender into and blend
10min, obtains cuttlefish meat standby；
S12. the preparation of sirloin meat: take fresh sirloin meat and clean, clean up, be cut into bulk, put blender into and blend 8min,
Sirloin meat is standby；
S13. filling, gluing are adjusted: first step S11 gained cuttlefish meat, step S12 gained sirloin meat and other filling heart component are mixed
It is combined stirring, stirs and break into glue, obtain the filling heart；
S2. the preparation of wonton skin: each component of all composition wonton skins is mixed kneading agglomerating, stand, puts into the crisp machine of pressure
It is split into the thin slice that thickness is 0.2cm, then the thin slice held successfully is cut into the square sheets that the length of side is 8cm, standby；
S3. the preparation of cuttlefish wonton: bark fetching base one, loads wherein with by the 12g filling heart, packs and be kneaded into ingot-shaped, uses
Big torch decocting in water is opened, and is subsequently adding cuttlefish wonton, keeps micro-boiling 5min, obtain described cuttlefish wonton.
According to the cuttlefish wonton organoleptic quality standards of grading shown in table 3, to the integrity of the present embodiment product, outward appearance, taste
Taste, mouthfeel etc. carry out subjective appreciation, and result is as shown in table 4.
Experimental result
(1) organoleptic quality assessment method
10 members are selected to set up subjective appreciation group, to mouthfeels such as the integrity of cuttlefish wonton, outward appearance, flavour, mouthfeels
Carrying out subjective appreciation, give a mark according to ten point system, utilize Excel software to carry out statistical analysis, test data all takes three times and puts down
Mean values after row.Table 3 is cuttlefish wonton organoleptic quality standards of grading.The results are shown in Table 4.
Table 1
| Filling heart component | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 |
| Cuttlefish meat | 250 | 200 | 300 | 200 | 250 | 300 |
| Sirloin meat | 100 | 50 | 50 | 150 | 50 | 100 |
| Sugar | 5 | 5 | 8 | 2 | 2 | 8 |
| Light soy sauce | 5 | 2 | 5 | 8 | 2 | 8 |
| Cooking wine | 1 | 2 | 1 | 2 | 1 | 2 |
| Salt | 5 | 5 | 7 | 2 | 2 | 7 |
| Mixed oil | 10 | 5 | 15 | 10 | 15 | 5 |
| Ovum Gallus domesticus album | 24 | 28 | 20 | 24 | 20 | 28 |
| Fecula | 15 | 5 | 10 | 5 | 20 | 10 |
| Bruised ginger | 6 | 6 | 8 | 10 | 2 | 10 |
| Herba Alii fistulosi end | 3 | 1 | 5 | 3 | 1 | 5 |
| Water | 100 | 100 | 150 | 50 | 150 | 50 |
Table 2
| Wonton skin component | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 |
| Gluten flour | 500 | 400 | 500 | 500 | 450 | 400 |
| Egg liquid | 100 | 50 | 150 | 50 | 100 | 50 |
| Salt | 3 | 1 | 5 | 3 | 3 | 1 |
| Water | 125 | 100 | 150 | 150 | 125 | 100 |
Table 3
Table 4 cuttlefish wonton organoleptic quality appraisal result
| Sample | Integrity | Outward appearance | Flavour | Mouthfeel |
| Embodiment 1 | 9 | 8 | 10 | 9 |
| Embodiment 2 | 9 | 9 | 8 | 9 |
| Embodiment 3 | 8 | 10 | 9 | 10 |
| Embodiment 4 | 9 | 9 | 10 | 9 |
| Embodiment 5 | 9 | 9 | 9 | 9 |
| Embodiment 6 | 10 | 9 | 9 | 9 |
| Embodiment 7 | 10 | 9 | 8 | 9 |
| Embodiment 8 | 9 | 10 | 9 | 8 |
| Embodiment 9 | 9 | 9 | 9 | 9 |
| Comparative example 1 | 5 | 6 | 4 | 7 |
Claims (10)
1. a cuttlefish wonton includes wonton skin and the filling heart, it is characterised in that the described filling heart is made up of the component of following weight portion:
Cuttlefish meat 200～300 parts；
Sirloin meat 50～150 parts；
Sugar 2～8 parts；
Light soy sauce 2～8 parts；
Cooking wine 1～2 parts；
Salt 2～7 parts；
Mixed oil 5～15 parts；
Ovum Gallus domesticus album 20～28 parts；
Fecula 5～20 parts；
Bruised ginger 2～10 parts；
1～5 part of Herba Alii fistulosi end；
Water 50～150 parts；
Described wonton skin is made up of the component of following weight portion:
Gluten flour 400～500 parts；
Egg liquid 50～150 parts；
Salt 1～5 parts；
Water 100～150 parts.
Cuttlefish wonton the most according to claim 1, it is characterised in that the described filling heart is made up of the component of following weight portion:
Cuttlefish meat 250 parts；
Sirloin meat 100 parts；
Sugar 5 parts；
Light soy sauce 5 parts；
Cooking wine 1 part；
Salt 5 parts；
Mixed oil 10 parts；
24 parts of Ovum Gallus domesticus album；
Fecula 15 parts；
Bruised ginger 6 parts；
3 parts of Herba Alii fistulosi end；
100 parts of water,
Described wonton skin is made up of the component of following weight portion:
Gluten flour 500 parts；
Egg liquid 100 parts；
Salt 3 parts；
125 parts of water.
3. the preparation method of cuttlefish wonton described in preparation claim 1, it is characterised in that comprise the steps:
S1. the preparation of the filling heart
S11. the preparation of cuttlefish meat: take fresh cuttlefish and go dirty, clean up, be cut into bulk, put blender into and blend, obtain cuttlefish
Meat is standby；
S12. the preparation of sirloin meat: take fresh sirloin meat and clean, clean up, be cut into bulk, put blender into and blend, obtain sirloin meat standby
With；
S13. filling, gluing are adjusted: by step S11 gained cuttlefish meat, step S12 gained sirloin meat and remaining component of the composition filling heart
Mix, stir and break into glue, obtain the filling heart；
S2. the preparation of wonton skin: each component of all composition wonton skins is mixed kneading agglomerating, stand, puts into the crisp machine of pressure and is split into
Thin slice, then the thin slice held successfully is cut into the square sheets that size is identical, standby；
S3. the preparation of cuttlefish wonton: bark fetching base one, loads wherein with by the filling heart, packs and be kneaded into ingot-shaped, and heating system is ripe,
Obtain described cuttlefish wonton.
The preparation method of cuttlefish wonton the most according to claim 3, it is characterised in that stir described in step S11 and step S12
It is 8～10min that machine blends the time.
The preparation method of cuttlefish wonton the most according to claim 3, it is characterised in that by step S11 gained described in step S13
Remaining component of cuttlefish meat, step S12 gained sirloin meat and the composition filling heart mix into: first by step S11 gained cuttlefish
Meat and step S12 gained sirloin meat mix stirring, add salt stirring, then add light soy sauce, cooking wine, mixed oil stirring
Uniformly, add the Ovum Gallus domesticus album of mix homogeneously, fecula and white sugar and stir, be eventually adding bruised ginger and Herba Alii fistulosi end stirs.
The preparation method of cuttlefish wonton the most according to claim 5, it is characterised in that stirring described in step S13 is along same
The stirring in one direction, mixing time is 1～3min.
The preparation method of cuttlefish wonton the most according to claim 3, it is characterised in that the limit of square sheets described in step S2
A length of 6～10cm, thickness is 0.1～0.2cm.
The preparation method of cuttlefish wonton the most according to claim 3, it is characterised in that the quality of the filling heart described in step S3 is 10
～12g.
The preparation method of cuttlefish wonton the most according to claim 3, it is characterised in that heating system described in step S3 is ripe for big
Torch decocting in water is opened, and is subsequently adding cuttlefish wonton and keeps micro-boiling 4～6min.
The preparation method of cuttlefish wonton the most according to claim 9, it is characterised in that heating system described in step S3 is ripe for using
Big torch decocting in water is opened, and is subsequently adding cuttlefish wonton and keeps micro-boiling 5min.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110892964A (en) * | 2018-09-13 | 2020-03-20 | 何灶金 | Formula and processing technology of wonton |
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| CN103211131A (en) * | 2013-05-10 | 2013-07-24 | 苏州工业园区苏润食品厂 | Transparent skin wonton and process thereof |
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Application publication date: 20161109 |