阅读说明：本技术 一种云吞配方及其加工工艺 (Formula and processing technology of wonton ) 是由 何灶金 于 2018-09-13 设计创作，主要内容包括：本发明公开了一种云吞配方及其加工工艺。一种云吞配方,包括云吞皮配方和云吞馅配方；按重量份数计,所述云吞皮配方包括以下组分：高筋粉200-500份、碱水10-25份、水50-150份、鸡蛋20-40份；按重量份数计,所述云吞馅配方包括以下组分：新鲜猪肉10-30份、鸡蛋清10-30份、生粉10-20份、盐1-10份、味精1-3份、鸡精1-3份、糖1-10份、料酒1-3份、调和油1-20份、蚝油1-10份。本发明的云吞配方的云吞皮配方通过加入高筋粉、碱水和鸡蛋,可以制得筋道的云吞皮,使云吞皮薄、不易露馅、口感好；云吞馅配方使云吞馅味道鲜美、口感细腻,可以满足各个年龄段人群的需求,且其组分来源广泛,降低云吞的加工成本。本发明还进一步公开了一种云吞加工工艺,包括云吞皮加工工艺和云吞馅加工工艺。(The invention discloses a formula of a wonton and a processing technology thereof. A formula for wonton comprises wonton skin formula and wonton stuffing formula; the formula of the endocytosis skin comprises the following components in parts by weight: 200-500 parts of high-gluten powder, 10-25 parts of alkaline water, 50-150 parts of water and 20-40 parts of eggs; the formula of the wonton stuffing comprises the following components in parts by weight: 10-30 parts of fresh pork, 10-30 parts of egg white, 10-20 parts of raw powder, 1-10 parts of salt, 1-3 parts of monosodium glutamate, 1-3 parts of chicken essence, 1-10 parts of sugar, 1-3 parts of cooking wine, 1-20 parts of blend oil and 1-10 parts of oyster sauce. According to the formula of the wonton skin, the wonton skin can be prepared by adding the high gluten powder, the alkaline water and the eggs, so that the wonton skin is thin, the stuffing is not easy to expose, and the taste is good; the formula of the stuffing enables the stuffing to be delicious in taste and fine and smooth in mouthfeel, can meet the requirements of people of all ages, is wide in component sources, and reduces the processing cost of the wontons. The invention further discloses a process for processing the wontons, which comprises a process for processing wonton skins and a process for processing wonton fillings.)

1. A formula for swallowing, which is characterized in that: comprises a formula of the skin of the wontons and a formula of the stuffing of the wontons;

the formula of the endocytosis skin comprises the following components in parts by weight:

the formula of the wonton stuffing comprises the following components in parts by weight:

2. the endocytic formulation of claim 1, wherein: the formula of the wonton soup is also included; the formula of the wonton soup comprises the following components in parts by weight:

3. the endocytic formulation of claim 2, wherein: the formula of the wonton soup comprises the following components in parts by weight:

4. the endocytic formulation of claim 1, wherein: the fresh pork is fresh pork foreleg meat; the weight ratio of the wonton wrapper to the wonton stuffing is 2: 5.

5. The endocytic formulation of any one of claims 1-4, wherein: the formula of the endocytosis skin comprises the following components in parts by weight:

the formula of the wonton stuffing comprises the following components in parts by weight:

6. a process for processing a swallow is characterized by comprising the following steps: comprises a process for processing the skin of the wontons and a process for processing the stuffing of the wontons;

the process for processing the skin of the wontons comprises the following steps:

s1, adding eggs into high gluten flour, pouring alkaline water, slowly adding water and manually stirring to form dough;

s2, pressing the dough to be a ribbed dough by using a bamboo stick;

s3, putting the dough on a noodle press, and pressing the dough in one round until the surface has no bubbles and is glossy;

s4, adjusting the dough outlet of the dough press to be small, performing two-wheel pressing on the dough, and powdering by using raw powder in the pressing process to prevent adhesion;

s5, taking the dough after the two-wheel pressing out from the noodle press, and rolling the dough with a dough roller while powdering the dough with the raw powder;

s6, manually pressing the rolled dough, and pressing once after one surface is pressed;

s7, reversely unfolding the pressed dough obtained in the step S6, meanwhile, powdering the dough by using the raw powder, and rolling the dough by using a dough roller;

s8, pressing the dough rolled in the step S7 by hands, pressing one side of the dough, and pressing the dough again, wherein the dough is unfolded and rolled up by a dough stick;

s9, spreading the rolled dough by hand, reversing the dough and manually laminating the dough into dough sheets layer by layer;

s10, cutting the stacked dough sheets into sections, unfolding the sections of dough sheets respectively, and manually stacking the sections of dough sheets layer by layer;

s11, manually cutting the dough sheets stacked in the step S10 in a segmented manner to obtain the wonton skin.

The processing technology of the wonton stuffing comprises the following steps:

s01, taking fresh pork, and mixing 7-finished lean pork and 3-finished fat pork for later use;

s02, adding salt, monosodium glutamate and chicken essence into the fresh pork for later use, and uniformly stirring; adding sugar, egg white, cooking wine, oyster sauce, blend oil and starch, and stirring;

s03, putting the stirred fresh pork into a meat grinder to grind;

and S04, uniformly stirring by hands again to obtain the wonton stuffing.

7. The process of claim 6, wherein: and in the step S10, cutting the well-stacked dough sheets into sections according to the length of 5-6 cm.

8. The process of claim 7, wherein: and in the step S11, cutting the laminated dough sheets in the step S10 into sections according to the length of 5-6 cm.

9. A process according to any one of claims 6 to 8, wherein: and in the step S03, putting the fresh pork into a meat grinder and grinding the fresh pork twice.

10. The process of claim 9, wherein: s12, storing the prepared wonton skin in a freezer;

and S05, placing the obtained stuffing into a container and storing in a freezer.

Technical Field

The invention relates to the field of food processing, in particular to a formula of a wonton and a processing technology thereof.

Background

The wonton is one of Guangxi and Guangdong snacks, is derived from northern wontons, and is classified into cakes in the initial stage. When the wonton is introduced into south, the meaning of one bite is taken because the cantonese pronunciation of the wonton is similar to that of the wonton, so that the wonton is gradually called 'wonton' in south, and areas such as Fujian and the like are called 'flat food'.

The existing process for preparing the wontons mostly adopts machines to process wonton skins and wonton fillings, so that the wontons are poor in chewy and not delicious in taste.

In addition, the existing wontons are single in formula, so that the wontons are single in taste and cannot meet the requirements of various tastes of people.

Disclosure of Invention

Based on the above, the invention aims to provide a formula of a swallow and a processing technology thereof.

A formula for wonton comprises wonton skin formula and wonton stuffing formula;

the formula of the endocytosis skin comprises the following components in parts by weight:

the formula of the wonton stuffing comprises the following components in parts by weight:

further preferably, the soup comprises a wonton soup formula;

the formula of the wonton soup comprises the following components in parts by weight:

further preferably, the formula of the wonton soup comprises the following components in parts by weight:

further preferably, the fresh pork is fresh pork foreleg meat; the weight ratio of the wonton wrapper to the wonton stuffing is 2: 5.

Further preferably, the formula of the endocytosis skin comprises the following components in parts by weight:

the formula of the wonton stuffing comprises the following components in parts by weight:

according to the formula of the wonton skin, the wonton skin can be prepared by adding the high gluten powder, the alkaline water and the eggs, so that the wonton skin is thin, the stuffing is not easy to expose, and the taste is good; according to the formula of the wonton stuffing, egg white, starch, salt, monosodium glutamate, chicken essence, sugar, cooking wine, blend oil and oyster sauce are added into fresh pork, so that the wonton stuffing is delicious in taste and fine and smooth in mouthfeel, can meet the requirements of people of all ages, is wide in component sources and low in unit price of each component, reduces the processing cost of wontons on the premise of not influencing the taste, and has good market popularization value.

The invention also provides a process for processing the wontons, which comprises a process for processing wonton skins and a process for processing wonton fillings;

the process for processing the skin of the wontons comprises the following steps:

s1, adding eggs into high gluten flour, pouring alkaline water, slowly adding water and manually stirring to form dough;

s2, pressing the dough to be a ribbed dough by using a bamboo stick;

s3, putting the dough on a noodle press, and pressing the dough in one round until the surface has no bubbles and is glossy;

s4, adjusting the dough outlet of the dough press to be small, performing two-wheel pressing on the dough, and powdering by using raw powder in the pressing process to prevent adhesion;

s5, taking the dough after the two-wheel pressing out from the noodle press, and rolling the dough with a dough roller while powdering the dough with the raw powder;

s6, manually pressing the rolled dough, and pressing once after one surface is pressed;

s7, reversely unfolding the pressed dough obtained in the step S6, meanwhile, powdering the dough by using the raw powder, and rolling the dough by using a dough roller;

s8, pressing the dough rolled in the step S7 by hands, pressing one side of the dough, and pressing the dough again, wherein the dough is unfolded and rolled up by a dough stick;

s9, spreading the rolled dough by hand, reversing the dough and manually laminating the dough into dough sheets layer by layer;

s10, cutting the stacked dough sheets into sections, unfolding the sections of dough sheets respectively, and manually stacking the sections of dough sheets layer by layer;

s11, manually cutting the dough sheets stacked in the step S10 in a segmented manner to obtain the wonton skin.

The processing technology of the wonton stuffing comprises the following steps:

s01, taking fresh pork, and mixing 7-finished lean pork and 3-finished fat pork for later use;

s02, adding salt, monosodium glutamate and chicken essence into the fresh pork for later use, and uniformly stirring; adding sugar, egg white, cooking wine, oyster sauce, blend oil and starch, and stirring;

s03, putting the stirred fresh pork into a meat grinder to grind;

and S04, uniformly stirring by hands again to obtain the wonton stuffing.

Further preferably, in S10, the stacked dough sheets are cut into segments with a length of 5-6 cm.

Further preferably, in S11, the laminated dough sheets in S10 are cut into 5-6cm pieces.

Further preferably, in S03, the fresh pork is put into a meat grinder and ground twice.

Further preferably, the method also comprises S12, and the prepared wonton skin is put into a freezer for storage;

and S05, placing the obtained stuffing into a container and storing in a freezer.

The processing process of the wonton is simple, the wonton skin is mainly made by hands, the wonton stuffing is also processed by hand stirring, the original flavor and nutritional ingredients of each component can be retained to the maximum extent, the prepared wonton is delicious in taste, the requirements of people of all ages are met, and the wonton has good market popularization value.

Detailed Description