方便馄饨加工技术的研究

Technology for Processing of Non-fried Instant Wonton of Instant Staple Food

为生产出皮薄高筋道、保质期长、美味可口的方便馄饨,以面粉和瘦肉为原料,添加食复合胶和木薯淀粉等配料,研究速食馄饨加工过程中的关键工艺。得到速食馄饨加工的最佳工艺参数：和面加水量为38%,机械连续压延次数为5次,打粉量为8%,馅料加工用斩拌机斩拌混合,面皮与馅料的质量比为3∶1,在80℃下干燥90~120 min。最后,在此工艺基础上制定产品的质量标准。

For the purpose of thin and high-gluten wonton skin and long shelf life of non-fried instant delicious wonton,technology for processing of non-fried instant wonton is researched by using flour and lean meat as raw material,and common salt,calcined soda,compound emulsifying-thickening agent and cassava starch as additives.The results indicate the optimum technology parameters are that water quantity is 38%,five times are done by mechanical consecutive calendar,starch dose is 8%,meat filling is processed by cut mixer,the ratio of wonton skin to meat filling is 3∶1,drying time is 90~120 min at 80 ℃,The quality standard of product is also formulated.