Modifier for quick-frozen wonton wrappers

A technology of improver and wonton skin, which is applied in the field of food additives, can solve problems such as intolerance to boiling, cracking, poor appearance, color and taste, etc., and achieve the effect of smooth skin, ensuring elasticity and maintaining good flavor

Inactive Publication Date: 2016-01-13
JINAN SHUNXIANG MEDICINE SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This patented technology provides a way to improve quickly froze or chilled punchy ice cream without losing its quality when stored at room temperature. By adding this product into another recipe before being refrigerated it will make them smoother and easier to store evenly throughout time. Additionally, these products have good texture and provide better stability compared to traditional methods like saltiness reduction agents such as citric acid salts (CAS).

Problems solved by technology

The technical problem addressed in this patented text relates to how to prevent cracks or bad appearances on fast fried vegetables like wutons when stored for sale at room temperature after they have been kept cold between uses without losing their flavor quality due to repeated freezing over time.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment １

[0018] The quick-frozen wonton wrapper improver is composed of the following ingredients by weight: sodium alginate 28, citric acid 3, vitamin C2, calcium stearoyl lactylate 5, sodium tripolyphosphate 3, sodium pyrophosphate 3, carboxymethyl cellulose 5. Guwan powder 7, salt 40, edible alkali 10, cassia seed gum 5, mannitol 0.8, okra gum 6.

[0019] The amount of improver added is 2-3% of the flour by weight.

[0020] Wontons were prepared by adding the quick-frozen wonton wrapper improver to certain conventional commercially available wheat flour in proportion.

[0021] The wontons added with the improving agent of Example 1 of the present invention and the wontons without the additive were stored in a freezer at about -20°C for 10 days, and then boiled under the same conditions.

[0022] Wonton soup without additives is cloudy, there are a lot of solids in the soup, more than 80% of the wonton skins are cracked and broken, and the skin is inelastic.

[0023] The wonton soup a

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PUM

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Abstract

The invention discloses a modifier for quick-frozen wonton wrappers. The modifier comprises sodium alginate, citric acid, vitamin C, calcium stearyl lactylate, sodium tripolyphosphate, sodium pyrophosphate, table salt, dietary alkali, semen cassiae gum and mannitol. The modifier for the quick-frozen wonton wrappers, disclosed by the invention, effectively solves the problems that quick-frozen wontons are easy to crack, the appearance, the color and the mouth feel of the quick-frozen wontons become bad, and the quick-frozen wontons are not resistant to cook with water, and besides, the made wonton wrappers are good in mouth feel and rich in nutrition. The modifier for the quick-frozen wonton wrappers, disclosed by the invention, is good in solubility, good in mixing property, high in safety, simple and convenient to use, and rich in nutrition; besides, the problems that the wonton wrappers are easy to crack due to thin wrappers and the color of the wonton wrappers is dark in the process of processing, cooking, freezing and melting the wonton wrappers can be solved.

Description

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Claims

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Application Information

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Owner JINAN SHUNXIANG MEDICINE SCI & TECH
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