Precautions for the commercial version of ravioli

Wonton precautions

Background: I run a small restaurant, and my business has not been satisfactory recently, so I am studying and seeking medical treatment everywhere. The wontons and dumplings I make now have no characteristics, and the business is under pressure, so I start to grab products. It's the first time I started a business, and I don't understand it, it's difficult. So let's ask for advice, I hope you can give a comment! Thanks in advance!

Method: I am now adding ★ monosodium glutamate ★I+g★ ethyl maltol ★ yeast extract powder (Angel), of course, there are other onions, ginger or something, or you can add others

Problem: Mainly solve the problem of freshness of filling, regardless of the cost (because now is the time to attract customers), how to determine the proportion of these additives. I am now adding ★ 10g★of monosodium glutamate per kilogram of finished product, i+g1g★, ethyl maltol 0.5g,★ yeast extract powder (Angel) 0.2g.

The pork that was experimented with 500 yuan was not good, and the taste was unnatural and uncoordinated. Excuse me, what is the ratio, or what else needs to be added?

The meat puree mentioned in this is a very bad meat puree made with a beater (Shaxian people call it a meat beater); Diced meat refers to the meat filling that is stirred with a thin knife in a meat grinder of an ordinary meat stall.

The benefits of diced meat: It tastes like meat, that is, it has a bite on the head, and it feels like you have eaten meat when you eat it.

The disadvantages of diced meat: the meat filling is not easy to draft, and the long time of re-boiling affects the taste of the wonton skin (if it is to be cooked raw, the wonton skin will be cooked).

The benefits of meat puree: easy to draft, the cost will be reduced, the feeling of juice in the mouth, the cooking time of wontons is short, and the production is fast.

Disadvantages of meat puree: I don't bite my head when I eat it, and I don't feel like I've eaten anything because the meat is too bad.

Case study: The wontons of Shaxian snacks are made of meat puree, but they are elastic and taste very Q. Some people like this kind of wonton, thinking that it tastes very Q and has elasticity, but some people don't like it either, because it doesn't feel like meat to eat, it's a bit like meatballs.

Fujian Qianli Xiang wonton is made of meat puree, and the taste is not good, not Q, not bouncing, no biting head, but I feel that the wonton filling is juicy, and it feels like a soup dumpling.

Sichuan wontons are stirred by an ordinary meat grinder from a meat stall, this kind of wonton has a good taste, no Q sense, no elasticity, but the mouth feels that eating meat is the taste of meat; Disadvantages, less draft, high cost, to make a big trap cost with more meat.

Thinking about quick-frozen wontons, too many meat flavors and additives are not discussed here

Discussion Questions:

Is there a way to feel the taste of eating meat, but also not very elastic Q feeling, but also to have a lot of water and a small cost?

In addition to wontons, there is also a soup base is very important, don't overdo it, the taste is not natural, it is not good, small wontons are actually green onions, ginger and garlic to enhance the flavor, add some monosodium glutamate light soy sauce, and then add some red oil or sesame oil to enhance the fragrance, and the rest is the bone broth thing. Taste, eat small wontons, is thin skin, less filling, good soup taste, soup to account for 6 percent, skin accounts for 1 into the filling only accounts for 3 percent, big wonton is the filling fresh, big, rubber band, thick soup, soup is still important. If the soup is not good, the taste will inevitably be discounted by half.

Thank you! Soup, I am 2 chicken racks and 2 large bones. That's what you said I did, and now it's a different thing. I don't have business, I told the customer, the additives next to it, the customer doesn't care, saying that it is delicious is the last word

I'm adding the wrong ratio right now, so it's a bit unnatural. You're right. However, the freshness is really bad

Green onion with green onion white, hehe, add some bone broth paste to the soup base, this taste is heavy, hehe, you can also add a little bit to the filling, improve the freshness, I+G is not necessary to put it, the skin can be solved without adding eggs, the process of pressing is very important, the double-roller dough sheeter used by others, you use a single roller, the effect of pressing out is not as good as someone else's.

My soup I hope is a light, fresh type. It's as fragrant as Fujian Thyme

The crux of your problem lies in the abuse of materials, you use too much, things must be reversed, and you don't listen to people's advice, and you look for people who know how to do it, as if there are no people who understand pedestrians in the forum.

Preparation of crystal dumpling wrappers

1. Formula

Ingredients: 1 part of potato starch, 2 parts of wheat starch

2. Steps

(1) Put 1 part of potato starch and 2 parts of wheat starch into a pot and mix well;

(2) Pour boiling water, pour while stirring, and then mix the dough evenly, the ratio of water to mixed powder is 3:2.5-2.8, and then use the ordinary method to operate, you can make crystal dumpling skin.

After wrapping the filling with crystal dumpling skin, it can be made by boiling it according to the conventional method.

Although listen to the advice of Mr. Qingzhou. You know, IG ethyl, these are against bad meat. You use fresh meat, so don't make such a fierce sauce. In this way, ethyl will be kept first, because everyone knows how pigs are raised now, unlike the quality of pork more than ten or twenty years ago. The rest of the freshness is discarded, colored with soy sauce, and mixed with broth to make the meat filling absorb water. I'm going to try that too

The more you add, the more muddy the soup becomes

Generally, after the soup is cooled, use a 300-mesh strainer to filter out impurities, boil again to remove the foam, continue to wait for cooling, filter it again with a 350-mesh strainer, and then remove the upper layer after precipitation, and leave the middle layer of soup, which is completely clear.

If the ingredients used are excellent, the soup can be made like clear water.

During the period, there are no additives, there can be salt and a small amount of monosodium glutamate, and other flavors and flavors can not be had

Hanging soup with low heat is clear soup, big fire out is thick soup, the two soups have their own flavors, after the clear soup comes out, you can use a little raw blood to sweep the soup, or use pork paste to sweep the soup, so the cost is low, don't engage in additives, the taste is not pure, you can eat

On-site processing of food, freshness is the biggest advantage, additives, excipients are just the finishing touch, do not rely on additives and excipients, so you will go into the misunderstanding...

Thank you for saying that I am convinced. Freshly processed on site is different, and it doesn't have to be like a frozen product. Thank you, Guan Ling

The amount of on-site processing in the catering industry is generally relatively small, and the reasonable amount of ethyl maltol and I+G is very small and difficult to operate. If you really want to use these, or use the freshly adjusted high-quality soy sauce, the aroma of the bone broth is difficult to adjust with any flavor, many flavors are imitating the fragrance of the bone broth, these basic processing is relatively complex, the flavors sold on the market, chicken essence and the like are just labor-saving, if the taste is really not as good as the taste of fresh raw materials Seiko freshly made

There are a lot of fresh things, light soy sauce, oil consumption, mushrooms, kelp, shrimp skin, soybean paste, yeast paste, bone broth... As long as the ingredients rich in amino acids have the effect of improving freshness.

Shiitake wontons are also good

I read a lot of teachers' posts and benefited a lot

Do you feel like you're adding too many things? Try it down

Ethyl I've used, good stuff

Also, a lot of i+G is fake now, have you considered this?

Compounding is a seemingly simple, practical and esoteric thing, not to say a little MSG and a little IG, first of all, let me tell you that MSG plus IG is mainly used to improve the freshness of MSG, so that it spreads a wider range to save costs, but this kind of umami is unnatural, eating fresh in the mouth is very fresh, but not coordinated, the taste buds are not full and comfortable enough. The role of yeast is only to increase the base taste slightly thicker, but the effect is very limited, the yeast is extracted from beer residues.

It has a fermented umami taste, but it does not make the taste harmonious and comfortable in the mouth. Secondly, to be honest, your small shop compound is not good, because the knowledge is limited, and you have not heard of or understood many raw materials, so it is actually more wasteful. Dumplings, the most important freshness of the chaotic filling, this freshness should be natural, and secondly, all seasoning things are used to enhance the taste of the meat, not a single seasoning, the purpose of seasoning is to make the meat can give full play to the best taste, as an auxiliary means. Many people think of seasoning more than the food itself. To be honest, the key is that you are a small shop and can't help you, we are all for Sanquan Sinian quick-frozen dumplings and wontons, which are special raw materials, and we can't sell them in bulk for you. It is recommended that you buy the compound directly in the market.

Soy sauce, amino acid > 1.3, not fresh

Tender meat powder, I don't usually use it. It is stirred by physical methods, which is very effective. It is also very tender and very drafty. (Stir in one direction)

1. You have been emphasizing light, I don't know how much salt you put in? 2. Your problem is not to improve freshness, but to solve the thick taste and aftertaste. Your recipe is already high in freshness, it's just a matter of coordination. 3. The dosage of ethyl malt powder is difficult to master, so it is recommended to use meat flavor. 4. Angel has a variety of types of yeast, you can consult them to see which model is better.

If you want to improve the freshness, add a small amount of umami king and fresh fragrance king

Use a little light soy sauce, it won't be black, light soy sauce to taste, dark soy sauce to adjust the color

In terms of freshness, don't use monosodium glutamate with I+G, monosodium glutamate is mainly monosodium glutamate, and it is not resistant to high temperatures, and good grains and oils are added with I+G to improve freshness, so you don't need to add too much, Angel yeast extract will have a better effect on freshness

2009 Salty Flavor Sales List (Internal Real Performance)In 2009, the development of salty flavors and fragrances in China has gradually matured, and now some internal real performance is shared with you

This time, it mainly focuses on thermal reaction flavors, powders/pastes/liquid head fragrances, and other products (excluding monosodium glutamate, dextrin, and other basic materials)

Tianjin Chunfa 210 million meat products, 1/4 performance, instant noodles 1/4 performance, seasoning 1/4 performance, and other 1/4 performance

Jining Naite's 150 million instant noodles 1/4 performance, seasoning 1/4 performance, snack food 1/4 performance, and other 1/4 performance

Jiangda Hefeng 140 million meat products, 1/4 performance, instant noodles, 1/4 performance, snack food, 1/4 performance, and other 1/4 performance

Huixiangyuan 100 million (down sharply), seasoning 1/4 performance, instant noodles 1/4 performance, snack food 1/4 performance, and other 1/4 performance

Zhongrong Baiming's 90 million seasonings 2/4 performance, instant noodles 1/4 performance, and other 1/4 performance

Zengcheng Huadong's 90 million snack food 3/4 performance, and the other 1/4 performance

Other companies are not clear about their internal information, so they are waiting to be added, the above companies have their own characteristics, the north is the first fragrance, the south is the bottom taste, so each has its own merits. The decline is faster is Hui Xiangyuan, because of its listing reasons led to a greater decline in performance, so the development of the enterprise and the boss's thinking is absolutely inseparable, each company has its own strengths and weaknesses, in 2010 we came together to witness the development and innovation of salty flavors and fragrances enterprises

Astound! The secret recipe of Qianli fragrant wonton is missing these two flavors, no wonder the taste is wrong!

Thymes ravioli

The secret of thyme-scented ravioli: two spices to make your wonton fragrant

On the small stage of the kitchen, I, a pastry chef, use my hands and experience to transform simple ingredients into mouth-watering deliciousness. Today, I'm going to uncover the secrets behind the Maxima wontons, which are actually inspired by two special spices.

Recipe and preparation of shallot oil

• 2 catties of purple green onions, 1 catty of ginger, and six taels of peeled garlic
• One or two crushed black sesame seeds, 3.5 catties of salad oil
• 10 grams of pork ribs, 5 grams of Ao Yanqi

The production process

1. Wash and chop the green onion, ginger and garlic, and drain the water.
2. Put salad oil in a pot, cook until 50% hot, then add minced green onion, ginger and garlic, and simmer over medium heat until caramel color.
3. Add the chopped sesame seeds, stir well, and when the oil temperature drops to a suitable temperature, add the pork ribs king and Ao Yanqi.

Recipe for minced meat

• One pound of pork filling, 4 grams of salt, 6 grams of monosodium glutamate, and 3 grams of sugar
• Thirteen spices to taste, pepper 2 grams, chicken essence 6 grams
• 2 grams of Aoyanqi, 2 grams of pork ribs, and 1 egg
• 150 grams of water, 50 grams of green onion and ginger juice, 50 grams of scallion oil

How to make wonton filling

1. Mix the minced meat with the seasoning, add the eggs and water and stir until thick.
2. Finally, add the shallot oil and stir well.

The process of making fresh clear soup and mixed soup

1. Boil the chicken rack and pork stick bones for 4 hours, leaving the fresh consommé for later use.
2. When mixing the soup, add fresh soup, salt, white pepper, chicken powder, and serve in the boiled wontons.
3. Add seasoning, scallion oil and chopped coriander.

Frequently Asked Questions

1. Why is shallot oil important?
2. Shallot oil is the soul of thyme, and its unique aroma makes the wonton taste richer.
3. Is the use of additives necessary?
4. While additives can enhance the aroma of food, it is a matter of personal preference when preparing them at home.
5. How to make wonton soup more delicious?
6. Using boiled fresh broth as the base of wonton soup can greatly enhance the flavor of the wonton.

Conclusion: In the pursuit of health, we should not ignore the taste of food. The aroma of the wontons is not only the result of additives, but also the embodiment of cooking skills and understanding of ingredients. I hope today's sharing can make you enjoy restaurant-level delicious food at home. Remember, cooking is an art and a love of life.

Revelation! 4 top-secret recipes for wonton filling, so that you can make a masterful taste at home!

Ravioli, this simple and delicious snack, always brings a touch of warmth to the cold weather. It's deceptively simple to make, but to make it delicious, the mix of fillings and cooking skills are crucial. Today, I'm going to share a few recipes for wonton fillings with different flavors, so that you can easily make wontons at home.

A recipe for wonton stuffing that you never get tired of

1. Beef ravioli

• Ingredients: beef, green onion, egg, shrimp skin, ginger, coriander, starch, light soy sauce, pepper, salt
• Method: Chop the beef into a filling, add seasonings and green onion and ginger water, stir, wrap it in wonton skin, and cook until it floats.

2. Capsule's wontons

• Ingredients: minced pork, shepherd's cabbage, minced green onion, minced ginger, cooking oil, light soy sauce, salt
• Method: Blanch the shepherd's cabbage and chop it, mix it with the pork filling, wrap it in wonton skin, and serve it after cooking.

3. Shrimp ravioli

• Ingredients: shrimp, ginger juice, wine, salt, sugar, pepper
• Method: After the shrimp are marinated, wrap in wonton wrappers, and drizzle with chicken broth or bone broth after cooking.

Fourth, mushroom ravioli

• Ingredients: shiitake mushrooms, carrots, minced pork, seaweed, shrimp skin, coriander, minced green onion, minced ginger, five-spice powder, salt, chicken essence, fermented bean curd, soy sauce, vegetable oil
• Method: Chop the shiitake mushrooms and carrots, mix with the pork filling, wrap the wonton skin, and add the seaweed and shrimp skin after cooking.

Frequently Asked Questions

Q: How should I choose wonton wrappers? A: Wonton wrappers should be thin and elastic, so that the cooked wontons taste better.

Q: How should I match the seasoning of wonton filling? A: According to personal taste, the ratio of salt, pepper and other seasonings can be adjusted appropriately to achieve the best taste.

Q: How long does it take to cook wontons? A: Wontons are cooked until they float, usually 3-5 minutes.

The delicacy of ravioli lies in its variety and flexibility, with different fillings and soup bases that can create endless possibilities. Hopefully, these recipes will inspire you to cook and enjoy delicious ravioli at home.

How to make the wonton stuffing delicious

Wonton is a traditional Chinese noodle dish known for its delicious filling and unique manufacturing process, the preparation of the filling is a key step in making delicious wonton, different fillings can bring different flavors of wonton, this article will explain how to prepare wonton filling to make it more delicious and delicious.

Choosing a good filling is the basis for making delicious wontons, common fillings are pork, chicken, shrimp, fish, etc., you can choose different fillings to match according to personal tastes and preferences, pork is the most commonly used filling, because its meat is tender and juicy, and with other ingredients can increase the texture and taste of the wonton.

Preparing wonton fillings needs to pay attention to the use of condiments, commonly used condiments are salt, soy sauce, cooking wine, ginger and garlic, etc., when preparing the filling, you can add these condiments in an appropriate amount according to personal taste to enhance the taste of wontons, and you can add some special seasonings according to personal preferences, such as five-spice powder, chili powder, etc., to increase the flavor of wontons.

In order to make the filling more delicious and delicious, you can add some vegetables and spices, common vegetables are leeks, coriander, carrots, etc., which can be chopped and mixed with meat to increase the taste and nutritional value of the filling, and some spices can be added according to personal preferences, such as pepper powder, green onion and ginger, etc., to increase the aroma and taste of the wonton.

When preparing wonton filling, you need to pay attention to the following points, to maintain the wetness of the filling, you can add some water or chicken broth in an appropriate amount to make the filling more moist and taste better, pay attention to the uniform mixing of the filling, you can stir the filling with your hands or chopsticks, so that the various ingredients are evenly distributed, increase the taste and uniformity of the filling, pay attention to the texture and texture of the filling, you can choose to stir the filling to more delicate or coarser according to personal taste, to meet the needs of different tastes.

Preparing wonton fillings is the key step in making delicious wontons, choosing a good filling, reasonably matching condiments, adding the right amount of vegetables and spices, paying attention to moistness, uniform mixing and texture and taste, can make the wonton fillings more delicious and delicious, I hope the above introduction can help you prepare a good taste of wonton fillings, enjoy delicious wontons.

The wontons that do this are even better than those at the breakfast shop, so let your boyfriend learn it quickly

Ingredient:

Meat filling, three fat and seven lean, wonton skin, seaweed, shrimp skin, shallots

Method:

1️⃣, add white pepper, starch, salt, a spoonful of light soy sauce to the meat filling, add a small amount of green onion, ginger and pepper water many times, and stir well.

2️⃣, wrap well, boil the water and take it out, put seaweed, shrimp skin, chopped green onion, an appropriate amount of chicken essence, salt and a spoonful of sesame oil at the bottom of the bowl, and finally add an appropriate amount of soup.

How to make the chaos stuffing delicious

Chaos, a very popular traditional Chinese dish, is characterized by the richness and deliciousness of its fillings, which play a crucial role in the taste of Chaos.

Part 1: Choose the ingredients

To make a delicious chaotic filling, you first need to choose fresh ingredients, and here are some common ingredient suggestions:

1. Pork: Pork is one of the main ingredients of chaotic filling, choose pork with a certain fat and lean ratio, which can make the filling more tender and juicy, you can choose ground pork or chop it yourself.

2. Fresh shrimp: Add some fresh shrimp to increase the umami and texture of the filling, choose fresh prawns to remove the shell and puree, chop or chop.

3. Vegetables: You can choose the right amount of vegetables according to your personal taste, such as leeks, spinach, bean sprouts, etc., and chop or chop the vegetables to increase the taste and nutrition of the filling.

4. Shiitake mushrooms: Shiitake mushrooms can add a unique flavor to the chaotic filling, choose fresh shiitake mushrooms and chop them.

5. Seasoning: minced green onion, ginger, garlic, salt, pepper, chicken essence, cooking wine, light soy sauce, etc. can be added in an appropriate amount according to personal taste.

Part 2: Mix the filling

1. Put pork, shrimp, vegetables and shiitake mushrooms in a large bowl, add the appropriate amount of seasoning, and choose to increase or decrease or adjust the proportion of seasoning according to personal taste.

2. Stir all the ingredients with your hands or chopsticks until the filling becomes a homogeneous mixture, the longer the stirring, the more delicate the filling will be.

3. Place the prepared filling in the refrigerator for a period of time, which will make the filling more flavorful.

Part 3: Making Chaos

1. Prepare the Chaos Skin, you can choose the ready-made Chaos Skin on the market or make your own.

2. Take an appropriate amount of filling and place it in the center of the chaos skin, then fold the chaos skin in half and gently press along the edge with your fingers to glue the two sides together.

3. According to the shape of personal preference, you can choose to fold corners, twist braids, etc. to wrap the chaos.

4. Place the wrapped chaos in boiling water and cook.

Part 4: Food tasting

1. Remove the boiled chaos and put it in a bowl.

2. You can choose to pair it with dipping sauces such as soy sauce, vinegar, chili oil, etc. according to your personal taste.

3. Savor the delicious chaos and enjoy its rich filling and unique taste.

Wonton is the most fragrant in this way, and the taste is really not ordinary!

ravioli

I don't know what to eat for breakfast, then I must learn to make this little wonton, now the weather is gradually getting cooler, come to this bowl of hot in the morning, really don't be too comfortable, light and delicious, no longer have to go out to buy and drink, the whole family loves to eat!

Ingredients: pork, wonton skin, egg, green onion, shrimp skin

Directions:

1. First of all, grind the pork into a meat puree, put it in a bowl, add 1 egg white, chopped green onion, cooking wine, light soy sauce, salt and stir evenly

2. Use the prepared wonton wrapper to mix the meat filling, dip it in a little water first, fold it in half, and then pinch it with two corners

3. Mix a small soup base: add chopped green onion, shrimp skin, coriander, light soy sauce, vinegar, pepper, salt, sesame oil and chicken essence to the bowl

4. Add water to the pot, and after the water boils, put the freshly wrapped wontons in and cook

5. Scoop a few spoonfuls of the soup from the boiled wontons into the bowl you just seasoned, and put the cooked wontons in and you're done