CN1068192C - Method for preparing instant Wonton (dumpling) - Google Patents
Method for preparing instant Wonton (dumpling) Download PDFInfo
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- CN1068192C CN1068192C CN97103896A CN97103896A CN1068192C CN 1068192 C CN1068192 C CN 1068192C CN 97103896 A CN97103896 A CN 97103896A CN 97103896 A CN97103896 A CN 97103896A CN 1068192 C CN1068192 C CN 1068192C
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- dumpling
- soup
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- won ton
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Abstract
The present invention relates to a processing technology for an instant food, particularly to a making method for instant ravioli (dumpling), and the international patent classification number of the present invention is A23L1/16. The present invention is characterized in that 1 to 3% of table salt, 2/1000 to 7/1000 of gluten fortifier and 1/1000 to 6/1000 of composite phosphate are added to ravioli (dumpling)dough covers when flour is stirred and mixed; after being steamed for 30 to 40 minutes, ravioli (dumpling)stuffing is dried by sublimation, pulverized and wrapped by the dough covers; the made ravioli (dumpling) is directly put into a frying pan or put into a frying pan after being slightly steamed for 50 to 100 seconds; after being deoiled and cooled so as to make the temperature of the ravioli (dumpling) reach the indoor temperature, and the ravioli (dumpling) is matched with a soup material packet and then packaged, so that the finished product of the present invention is made.
Description
The present invention relates to a kind of processing, manufacturing technology of instant food, the processing method of particularly a kind of convenient dumpling soup, dumpling, international Patent classificating number A23L 1/16.
Won ton, dumpling are the traditional foods that China people are liked always, have nutritious, delicious flavour, be easy to characteristics such as digestion.Allegro life style is far from suitable but manufacture craft that it is loaded down with trivial details and people are modern, and it is edible to make that people often are difficult to.For making won ton, dumpling become a kind of instant food, the part manufacturer production has gone out quick-frozen won ton, dumpling, but it all needs low temperature to preserve before edible in transportation, preservation, very inconvenient, in addition, still need poach when edible, in some occasion, as: the occasion that tourism, field etc. do not possess poach equipment and condition can not eat.In recent years, producer develops convenient dumpling soup, dumpling again, but still there are a lot of shortcomings: as " manufacture method of a kind of instant dumpling, won ton " introduced in the Chinese patent application 95118064.9, just following two problems are arranged: (1) transfers filling to make the filling ball earlier, through fried, the filling of making like this mouthfeel after the product rehydration is bad again; (2) Wantun skin, dumpling wrapper are not done specially treated, send out poor after the product rehydration easily.At present, all have convenient dumpling soup listing (still not having the convenient dumpling listing) on China and the Japanese market, but the product rehydration effect is bad, what have at the appointed time can not rehydration, the one-tenth that has noodle soup.
The object of the present invention is to provide a kind of product rehydration effect good, the convenient dumpling soup that mouthfeel is suitable, the processing method of dumpling.
Be used to realize the technical scheme of the object of the invention, it is characterized in that: won ton, dumpling wrapper add the composite phosphate of gluten fortifier, 1 ‰～6 ‰ of 1%～3% salt, 2 ‰～7 ‰ with face the time; Won ton, filling for dumplings steam drying bu sublimation after 30～40 minutes, wrap into intracutaneous after the pulverizing; The won ton of wrapping, dumpling do not steam or steam slightly after 50～100 seconds and enter deep fryer; De-oiling and be cooled to room temperature after mix soup stock bag packing and make finished product.
The present invention compared with prior art, its beneficial effect is: because won ton, dumpling wrapper add gluten fortifier and composite phosphate with face the time, make its toughness and elasticity after rehydration fine; Won ton, filling for dumplings steamed 30～40 minutes before wrapping into skin, and drying bu sublimation, made that mouthfeel is fine after the rehydration.
Fig. 1 is a process chart of the present invention.
Below in conjunction with Fig. 1 in detail technical scheme of the present invention is described in detail.
The present invention be boiling water towards food type food, constitute by won ton or dumpling and soup stock bag, wherein won ton, filling for dumplings and soup stock can be different according to the taste of various places, are equipped with different major ingredients and auxiliary material.
Won ton, dumpling wrapper adopt the flour of the above grade of standard flour to make.The composite phosphate of gluten fortifier, 1 ‰～6 ‰ of salt, 2 ‰～7 ‰ of adding 1%～3% during with face adopts machine and face, moulding.Its optimal addn is salt 2%, gluten fortifier 5 ‰, composite phosphate 5 ‰.
The prescription of filling comprises minced meat, green onion, ginger, accent filling king or 13 perfume (or spice), salt, soy sauce, cooking wine, monosodium glutamate etc.Steam drying bu sublimation after 30～40 minutes, wrap into intracutaneous after the pulverizing.
Filling after will pulverizing with make-up machine wraps into intracutaneous, does not steam or steam slightly after 50～100 seconds to enter deep fryer; Frying temperature is 110～140 ℃, and the fried time is 100～200 seconds, and de-oiling and cooling are simultaneously mixed won ton, dumpling to the room temperature that soup stock is packed goes in packaging bag or the bowl, make finished product.
With 5 minutes (dumpling 10 minutes) of boiling water bubble, can take food 5 months shelf-lifves when edible.
Be embodiments of the invention below:
The prescription of won ton, dumpling wrapper is 10 kilograms of dumpling flours, 0.2 kilogram of salt, composite phosphate 40 grams, 0.1 kilogram of gluten fortifier, 3～4 kilograms in water.With face 10～20 minutes, through calendering system skin, when skin uses during at 0.6 millimeter～0.8 millimeter.
The prescription of won ton, filling for dumplings is 10 kilograms of minced meat, 1 kilogram of green onion, ginger 300 grams, accent filling king 100 grams, flour 500 grams, salt 250 grams, 150 milliliters in soy sauce, 150 milliliters of cooking wine, monosodium glutamate 50 grams etc.Steam freezing after 30 minutes, distillation, dry, cooling.
Soup stock comprises salt, monosodium glutamate, granulated sugar, pepper powder, flavor extract, dehydrated vegetables, gets a certain amount of stirring, and is packaged into the soup stock bag.
Filling after will pulverizing with make-up machine wraps into intracutaneous, does not steam or steam slightly after 50～100 seconds to enter deep fryer; Frying temperature is 110～140 ℃, and the fried time is 100～200 seconds, and de-oiling and cooling are simultaneously mixed won ton or dumpling to the room temperature that soup stock is packed goes in packaging bag or the bowl, make finished product.
Claims (8)
1. the processing method of a convenient dumpling soup, dumpling is characterized in that: won ton, dumpling wrapper add the composite phosphate of gluten fortifier, 1 ‰～6 ‰ of 1%～3% salt, 2 ‰～7 ‰ with face the time; Won ton, filling for dumplings steam drying bu sublimation after 30～40 minutes, wrap into intracutaneous after the pulverizing; The won ton of wrapping, dumpling do not steam or steam slightly after 50～100 seconds and enter deep fryer; De-oiling and be cooled to room temperature after mix soup stock bag packing and make finished product.
2. the processing method of convenient dumpling soup as claimed in claim 1, dumpling is characterized in that: the prescription of described won ton, filling for dumplings comprises minced meat, green onion, ginger, accent filling king or 13 perfume (or spice), salt, soy sauce, cooking wine and monosodium glutamate.
3. the processing method of convenient dumpling soup as claimed in claim 1, dumpling is characterized in that: described won ton, dumpling wrapper adopt the flour of the above grade of standard flour to make molding machine.
4. the processing method of convenient dumpling soup as claimed in claim 1, dumpling is characterized in that: frying temperature is 110～140 ℃, and the fried time is 100～200 seconds.
5. the processing method of convenient dumpling soup as claimed in claim 1 or 2, dumpling is characterized in that: the prescription of described won ton, filling for dumplings is 10 kilograms of minced meat, 1 kilogram of green onion, ginger 300 grams, transfers filling king 100 grams, flour 500 grams, salt 250 grams, 150 milliliters in soy sauce, 150 milliliters of cooking wine, monosodium glutamate 50 to restrain.
6. as the processing method of claim 1 or 3 described convenient dumpling soups, dumpling, it is characterized in that: the prescription of described won ton, dumpling wrapper is 10 kilograms of dumpling flours, 0.2 kilogram of salt, composite phosphate 40 grams, 0.1 kilogram of gluten fortifier, 3～4 kilograms in water.
7. the processing method of convenient dumpling soup as claimed in claim 1, dumpling is characterized in that: described soup stock comprises salt, monosodium glutamate, granulated sugar, pepper powder, flavor extract, dehydrated vegetables.
8. the processing method of convenient dumpling soup as claimed in claim 1, dumpling is characterized in that: won ton, dumpling wrapper add 2% salt, 5 ‰ gluten fortifier, 5 ‰ composite phosphate with face the time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97103896A CN1068192C (en) | 1997-04-09 | 1997-04-09 | Method for preparing instant Wonton (dumpling) |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97103896A CN1068192C (en) | 1997-04-09 | 1997-04-09 | Method for preparing instant Wonton (dumpling) |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1195489A CN1195489A (en) | 1998-10-14 |
| CN1068192C true CN1068192C (en) | 2001-07-11 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN97103896A Expired - Fee Related CN1068192C (en) | 1997-04-09 | 1997-04-09 | Method for preparing instant Wonton (dumpling) |
Country Status (1)
| Country | Link |
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| CN (1) | CN1068192C (en) |
Families Citing this family (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1076180C (en) * | 1999-02-27 | 2001-12-19 | 李明忠 | Snack dumpling and its production process |
| CN1087917C (en) * | 1999-07-06 | 2002-07-24 | 马辉 | Freeze vacuum drying technology for producing instant dumplings or won ton |
| CZ2004960A3 (en) * | 2002-03-14 | 2005-02-16 | Emil-Pol Spolka Z O. O. | Process for preparing food products from cooked dough, especially meat-pies with prolonged shelf life and food products prepared in such a manner |
| CN1317981C (en) * | 2002-07-25 | 2007-05-30 | 朴永茂 | Instant dumpling and Won ton, and producing process thereof |
| CN101371688B (en) * | 2007-08-22 | 2013-01-02 | 童伟雄 | Smooth dough sheet and method for producing the same |
| CN101940230B (en) * | 2009-07-06 | 2014-05-14 | 美国通用磨坊食品公司 | Automatic production device, system and method for wonton to be cooked |
| CN102178175A (en) * | 2010-04-08 | 2011-09-14 | 沈哲明 | Industrial processing method for frozen rice flour dumplings |
| CN101849641B (en) * | 2010-05-19 | 2012-07-18 | 华南理工大学 | Industrialized production method of instant wonton |
| CN106261693A (en) * | 2016-08-25 | 2017-01-04 | 济南新思达机械有限公司 | A kind of processing method being dehydrated wonton convenient and instant food |
| CN111109524A (en) * | 2020-03-17 | 2020-05-08 | 潍坊美城食品有限公司 | Production method of chicken dumplings |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1108890A (en) * | 1994-12-05 | 1995-09-27 | 陆宏伟 | Transparent dumpling and its making method |
| CN1133143A (en) * | 1995-10-21 | 1996-10-16 | 李洪雨 | Production method for instant dumpling and dumpling soup |
-
1997
- 1997-04-09 CN CN97103896A patent/CN1068192C/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1108890A (en) * | 1994-12-05 | 1995-09-27 | 陆宏伟 | Transparent dumpling and its making method |
| CN1133143A (en) * | 1995-10-21 | 1996-10-16 | 李洪雨 | Production method for instant dumpling and dumpling soup |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1195489A (en) | 1998-10-14 |
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