Convenient wonton and preparation method thereof

The preparation method of the convenient wonton comprises the processes of dough kneading, fermentation, wrapper making, stuffing preparation, wrapping, curing and drying, and due to the fact that the rehydration time is short, the convenient wonton can be eaten after being brewed, and the fast-pace...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	WU JIANNONG, YE YUFEN, KANG HYUNG-NOH, JIANG WENYONG, ZHANG JIANMING
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The preparation method of the convenient wonton comprises the processes of dough kneading, fermentation, wrapper making, stuffing preparation, wrapping, curing and drying, and due to the fact that the rehydration time is short, the convenient wonton can be eaten after being brewed, and the fast-paced modern life style of people is met. The convenient wonton disclosed by the invention can achieve the original taste and flavor, and also has rich nutritional value; and the preservation time is long, and the shelf life is more than 6 months at normal temperature and normal pressure. Moreover, according to the convenient wonton disclosed by the invention, a process of firstly cooking at high temperature and then carrying out freeze vacuum drying or superheated steam drying is adopted, and the process is totally different from an existing'frying 'method for dehydrating and curing, so that the produced wonton is greatly different from the'frying' method in mouth feel and is more suitable for the taste of people. The