Method of preparing instant wontons containing a filler

Details Method of preparing instant wontons containing a filler Method of preparing instant wontons containing a filler

1976-04-06

1977-02-22

Jones, Raymond N.

Food or edible material: processes, compositions, and products

Coating or spreading plastic on an edible preform and...

426 94, 426549, A21D 1300

Patent

active

040092887

ABSTRACT:
Preparation of instant wontons containing a filler by preliminarily frying raw wontons formed of a filler wrapped in a skin containing 28 to 33% by weight of water in oil heated to 105.degree. to 120.degree. C to reduce the water content of the skin to 16 to 20% and then finally frying the preliminarily fried wontons in oil heated to 125.degree. to 140.degree. C to decrease the water content of the skin to 4 to 8%.

REFERENCES:
chu "The Pleasures of Chinese Cooking" Cornerstone Library, N.Y. 1974 pp. 50, 51, 157- 159.
Claiborne et al. "The Chinese Cookbook" J. B. Lippincott Company, N.Y. 1972 pp. 370-373.

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