CN1192858A - Thin wraper made of dough and preparing method therefor - Google Patents
Thin wraper made of dough and preparing method therefor Download PDFInfo
- Publication number
- CN1192858A CN1192858A CN98111208A CN98111208A CN1192858A CN 1192858 A CN1192858 A CN 1192858A CN 98111208 A CN98111208 A CN 98111208A CN 98111208 A CN98111208 A CN 98111208A CN 1192858 A CN1192858 A CN 1192858A
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- dough
- making
- musculus cutaneus
- egg white
- slim
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- Seeds, Soups, And Other Foods (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Noodles (AREA)
Abstract
The present invention discloses a thin type wrapper for making the foods of wonton, steamed dumpling and dumpling with meat and vegetable stuffing and its preparation method. It contains flour, egg white and salt, and its preparation method includes the following steps: uniformly mixing flour, egg white and salt, stirring them, kneading to obtain dough, cold-storing, rolling the cold-stored dough to make it into thin-type wrapper. The foods, such as wonton, steamed dumpling and dumpling with meat and vegetable stuffing made up by using invented wrapper material are cooked, the wrapper is thin and transparent, taste is good, nutrient is rich, cost is low.
Description
The present invention relates to a kind of edible slim musculus cutaneus and preparation method thereof.
Musculus cutaneus such as traditional edible Wantun skin, steamed dumpling with the dough gathered at the top skin, dumpling wrapper, flour commonly used and water use machine roll forming after stirring, or after rubbing into dough with hand, roll with rolling pin and make shape, and musculus cutaneus is thicker, very difficultly makes luxury food with it, and nutrition is also general.
The objective of the invention is: slim musculus cutaneus that a kind of price is low, class is high, nutritious and preparation method thereof is provided.
Technical solution of the present invention is: a kind of Main Ingredients and Appearance of slim musculus cutaneus is flour, egg white and salt, and its weight proportion is: 1 part in flour, egg white 0.35-0.45 part, salt 0.02-0.03 part.
A kind of method of making above-mentioned slim musculus cutaneus: manufacture craft is followed successively by: stir flour by above-mentioned weight proportion (1) with egg white, salt, through making smooth dough after the kneading repeatedly; (2) dough of making is placed refrigerating chamber refrigeration; (3) will refrigerate the dough that takes out the back rolls and makes sake skin and cutting forming; (4) the sake skin that is shaped is cooked.In manufacturing process, the dough of making preferably placed-2 ℃-2 ℃ refrigerating chamber 10-30 hour.The dough that the refrigeration back is taken out preferably is rubbed into strip earlier, rolls shaping repeatedly with rolling pin again.Above-mentioned egg white is that egg is clear, also can be pale blue or other egg white.
Advantage of the present invention is: because employing flour and egg are clear, salt stirs together, agglomerating through integrating repeatedly, place refrigerating chamber refrigeration, make the fully infiltration mutually of flour and egg white, salt, it is as thin as cicada's wings that the musculus cutaneus of making in this way can reach, soft as silks and satins, can be made into 1500-2000 Wantun skin of musculus cutaneus of 5.5 centimetres of 5.5 cm x with 500 gram flour, and prior art generally can only be made more than 100.The musculus cutaneus of rolling makes the protein coagulating in the musculus cutaneus through cooking, and increases toughness, not yielding, adhesion.This thin type musculus cutaneus can also can be made soup as bag won ton, steamed dumpling with the dough gathered at the top, various dumpling and other food, the food made from the present invention, have skin thin transparent, filling is high-visible, eats a mouthful soft cunning, and is nutritious, the advantage that price is low, class is high will have very strong commercial competitiveness.
Further narrate technical scheme of the present invention below in conjunction with embodiment:
Embodiment 1:
The concrete preparation method of the present invention is as follows successively:
(1) gets that 1000 gram flour, 350 gram eggs are clear, 20 gram salt stir together, through making smooth dough after the kneading repeatedly; (2) dough of making is placed the refrigerating chamber 10 hours of refrigerator, about temperature-2 ℃; (3) dough after will refrigerating takes out, and after being twisted into slice or being cut into small pieces, roll repeatedly with rolling pin and to make big sake skin, and size as required and shape cutting forming; (4) the sake skin that is shaped is cooked promptly make.
Embodiment 2:
Concrete enforcement is as follows successively:
(1) gets that 1000 gram flour, 400 gram eggs are clear, 25 gram salt stir together, through making smooth dough after the kneading repeatedly; (2) dough of making is placed the refrigerating chamber 20 hours of refrigerator, about 1 ℃ of temperature; (3) dough after will refrigerating takes out, and after being twisted into slice or being cut into small pieces, roll repeatedly with rolling pin and to make big sake skin, and size as required and shape cutting forming; (4) the sake skin that is shaped is cooked promptly make.
Embodiment 3:
Concrete enforcement is as follows successively:
(1) gets that 1000 gram flour, 450 gram eggs are clear, 30 gram salt stir together, through making smooth dough after the kneading repeatedly; (2) dough of making is placed the refrigerating chamber 30 hours of refrigerator, about 2 ℃ of temperature; (3) dough after will refrigerating takes out, and after being twisted into slice or being cut into small pieces, roll repeatedly with rolling pin and to make big sake skin, and size as required and shape cutting forming; (4) the sake skin that is shaped is cooked promptly make.
Claims (5)
1, a kind of slim musculus cutaneus is characterized in that: Main Ingredients and Appearance is flour, egg white and salt, and its weight proportion is: 1 part in flour, egg white 0.35-0.45 part, salt 0.02-0.03 part.
2, a kind of method of making the described slim musculus cutaneus of claim 1, it is characterized in that: manufacture craft is followed successively by:
(1) by weight ratio flour is stirred with egg white, salt, through making smooth dough after the kneading repeatedly;
(2) dough of making is placed refrigerating chamber refrigeration;
(3) will refrigerate the dough that takes out the back rolls and makes sake skin and cutting forming;
⑷ cook the sake skin that is shaped.
3, a kind of method of making slim musculus cutaneus according to claim 2 is characterized in that: the dough of making is placed-2 ℃-2 ℃ refrigerating chamber 10-30 hour.
4, a kind of slim musculus cutaneus according to claim 1, it is characterized in that: described egg white is that egg is clear.
5, according to claim 2 or 3 described a kind of methods of making slim musculus cutaneus, it is characterized in that: will refrigerate the dough that takes out the back and be rubbed into strip earlier, and roll shaping repeatedly with rolling pin again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98111208A CN1072894C (en) | 1998-03-25 | 1998-03-25 | Thin wraper made of dough and preparing method therefor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN98111208A CN1072894C (en) | 1998-03-25 | 1998-03-25 | Thin wraper made of dough and preparing method therefor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1192858A true CN1192858A (en) | 1998-09-16 |
| CN1072894C CN1072894C (en) | 2001-10-17 |
Family
ID=5221204
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN98111208A Expired - Fee Related CN1072894C (en) | 1998-03-25 | 1998-03-25 | Thin wraper made of dough and preparing method therefor |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1072894C (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1838887B (en) * | 2003-09-24 | 2010-06-09 | 明星食品株式会社 | Process for preparing food having non-fried dry fillings |
| CN102450546A (en) * | 2010-10-27 | 2012-05-16 | 河南省淇县永达食业有限公司 | Boiled dumpling with thin wrapper |
| CN107684025A (en) * | 2017-09-12 | 2018-02-13 | 青岛品品好食品发展有限公司 | A kind of noodle improver and special flour for needles |
| CN107772255A (en) * | 2017-10-25 | 2018-03-09 | 宝鸡金昱食品机械制造有限公司 | A kind of preparation method of colorful flour sheet |
| CN111671043A (en) * | 2020-06-21 | 2020-09-18 | 大连瑞驰食品有限公司 | Preparation method of frozen sea intestine dumplings |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100342790C (en) * | 2003-06-20 | 2007-10-17 | 胡良光 | Cooked wheaten food and its production method |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1123621A (en) * | 1994-11-25 | 1996-06-05 | 张笋 | Producing method for instant sheet jelly made from rice, wheat or bean starch |
-
1998
- 1998-03-25 CN CN98111208A patent/CN1072894C/en not_active Expired - Fee Related
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1838887B (en) * | 2003-09-24 | 2010-06-09 | 明星食品株式会社 | Process for preparing food having non-fried dry fillings |
| CN102450546A (en) * | 2010-10-27 | 2012-05-16 | 河南省淇县永达食业有限公司 | Boiled dumpling with thin wrapper |
| CN107684025A (en) * | 2017-09-12 | 2018-02-13 | 青岛品品好食品发展有限公司 | A kind of noodle improver and special flour for needles |
| CN107684025B (en) * | 2017-09-12 | 2021-06-08 | 青岛品品好食品发展有限公司 | Noodle modifier and noodle special flour |
| CN107772255A (en) * | 2017-10-25 | 2018-03-09 | 宝鸡金昱食品机械制造有限公司 | A kind of preparation method of colorful flour sheet |
| CN111671043A (en) * | 2020-06-21 | 2020-09-18 | 大连瑞驰食品有限公司 | Preparation method of frozen sea intestine dumplings |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1072894C (en) | 2001-10-17 |
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