| 摘要 |
PURPOSE: An instant dry dumpling can be edible in 3-4 minutes just after adding hot water. In process of drying the dumpling, the change of external form is prevented, and preservation of moisture, texture and preference is of good quality. CONSTITUTION: A skin of the instant dry dumpling consists of wheat flour 55-62%, refined salt 0.1-0.5%, emulsifier0.1-0.5%, potato starch 15-25%, acetic acid starch 8-12%, sorbitol 3-7%, and propyleneglycol 1-5%. The contents of dumpling consist of sesame oil 0.1-0.3%, garlic 1-5%, ginger 0.2-2%, dumpling seasoning powder 0.5-1.5%, pepper 0.1-0.2%, MSG 1-3%, beef powder 0.5-3%, Welsh onion 5-15%, Kimchi 5-15%, leek 15-25%, Chinese noodles 15-25%, soybean protein 15-25%, and dried radish 5-15%. The instant dry dumpling is produced by punching 1-2 holes of 1-3mm size in the middle of dumpling made of the above materials. |
