| 摘要 |
PURPOSE:To obtain raw noodles or pastries for Gyoza (fried dumpling stuffed with minced pork) not being frozen and solidified even by putting them into cold storage at temperature below zero, by adding a specific amount of glycerin to wheat flour, preparing the raw noodles or pastries by a conventional procedure. CONSTITUTION:7-12wt% glycerin is added to wheat flour, this raw material is blended with salt and water to give an ingredient, which is rolled, cut, or extruded to give noodle lines. Or, the ingredient is prepared by the same method, rolled, cut into shapes used for Gyoza, shao-mai, Harumaki (fried meat covered with pastry), to give pastries for Gyoza, shao-mai, and Harumaki, respectively. The wheat flour is more preferably blended with 2-6wt% ethyl alcohol, or 2- 6wt% ethyl alcohol and 0.02-0.8wt% potassium carbonate besides 7-12wt% glycerin. |
