KR102568723B1 - Shanghai seasoned wonton and Manufacturing method thereof - Google Patents

Abstract

The present invention relates to wontons, and more specifically, to Shanghai-style wontons that have good taste and flavor and suit the tastes of various consumers, and a method for manufacturing the same. The method for manufacturing Shanghai-style seasoned wontons of the present invention includes: a first step of manufacturing shrimp wontons, chive wontons, and cabbage wontons, respectively; a second step of cooking the shrimp wontons, the chive wontons, and the cabbage wontons by individually boiling or frying the same; a third step of placing the cooked shrimp wontons, chive wontons, and cabbage wontons on a plate, and sprinkling seasoning sauce evenly; and a fourth step of placing roasted sesame seeds and toppings on the wontons sprinkled with seasoning sauce.

Description

Shanghai seasoned wonton and manufacturing method thereof

The present invention relates to Shanghai-style seasoned wonton and a method for preparing the same.

Wonton is a Chinese dumpling, also known as huntun. In general, wonton is a Chinese food that is made by stuffing pork, vegetables, shrimp meat, sugar, honey, etc. into a dough made of flour, forming it like a dumpling, boiling it, and then putting it in bone or chicken broth and boiling it. It can be assumed that it has been eaten since before that. The method of making is similar to Korean water dumplings, but the difference is that wontons are small in size and the skin is thin enough to see the inside. Depending on the ingredients that go into the cow, it has various flavors, and the way to eat it differs depending on the region.

For example, the wontons eaten in Guangdong and Jiangnan regard broth as important, and are eaten using chicken broth, beef bone broth, or egg garnish, jachai, chopped dried tofu, dried shrimp, green onion, and quail eggs. eat it in In restaurants, seasonings and seaweed are added to boiled water to make soup.

In Guangdong, noodles and wontons are put into wontons to make wonton noodles, but only noodles and wontons are eaten without soup. Also, wontontang is made by boiling pork bones, dried tatiwi (a type of liver jam), and dried shrimp.

Guangxi people who love sweet food eat sweet tian tun, which is made by putting red bean paste into thin hun tun skins, which are fried in oil until golden brown and served with a pre-made yellow sugar sauce.

In the Minbuk region of Fujian, only pork bone soup is used, which is characterized by adding condiment liquor, seasonings, and finely chopped green onions before eating.

Recently, with the increase in consumption and the diversification of consumer tastes, various dumpling foods are being manufactured and sold. Demand for Chinese-style dumplings is increasing overseas, but domestic demand is insufficient.

Korean Publication No. 10-1975-0000005 (Announcement date: 1975.03.22)

According to the present invention, the existing Chinese-style dumplings, wontons, have thick skin and do not suit the taste of young Korean consumers, so demand growth in Korea is insufficient. As a result of the investigation, it was found that Shanghai-style wontons are suitable for domestic consumers, and it is intended to provide new Shanghai-style wontons and methods for manufacturing them, which have been developed to taste the taste of Koreans.

The present invention for solving the above problems relates to a method for manufacturing Shanghai wontons, comprising: a first step of preparing shrimp wontons, leek wontons, and cabbage wontons, respectively; A second step of boiling or frying shrimp wontons, leek wontons, and cabbage wontons, respectively; 3rd step of putting the cooked shrimp wontons, leek wontons, and cabbage wontons on a plate, and then evenly sprinkling the seasoning sauce; It can be prepared by performing a process including; and a fourth step of adding stir-fried sesame seeds and garnish on wontons sprinkled with seasoning sauce.

In addition, the present invention relates to Shanghai wontons prepared by the above method as wontons without broth.

The Shanghai wonton of the present invention has a thin wonton skin, so the wonton's chewy taste is good, and the wonton filling of the wonton is suitable for the taste of not only Koreans but also foreigners, and can provide excellent satiety after eating as well as texture and taste. Cows are also beneficial to health, including a variety of vegetables.

1 is a photograph of Shanghai wontons prepared in Example 1.

Hereinafter, the present invention will be described in more detail.

The Shanghai wontons of the present invention are Shanghai wontons without broth, and as shown in the picture in FIG. 1, the wontons are sprinkled with sauce or eaten by dipping.

The Shanghai wontons of the present invention may include a plurality of one or more wontons selected from shrimp wontons, leek wontons, and cabbage wontons.

For example, when sold in a restaurant, if the number of wontons is 10, 2 to 6 shrimp wontons, 2 to 4 leek wontons, 2 to 4 cabbage wontons, preferably 3 to 5 shrimp wontons, 2 to 4 leek wontons, 2 to 4 cabbage wontons, more preferably 4 shrimp wontons, 3 leek wontons, and 3 cabbage wontons.

The method for producing Shanghai Wonton of the present invention is described as follows.

The Shanghai wontons of the present invention include a first step of preparing shrimp wontons, leek wontons, and cabbage wontons, respectively; A second step of boiling or frying shrimp wontons, leek wontons, and cabbage wontons, respectively; 3rd step of putting the cooked shrimp wontons, leek wontons, and cabbage wontons on a plate, and then evenly sprinkling the seasoning sauce; And it can be prepared by performing a fixation comprising; and a fourth step of putting roasted sesame seeds and garnish on top of wontons sprinkled with seasoning sauce.

The shrimp wonton in step 1 is prepared by putting shrimp wonton stuffing and seasoned raw shrimp meat in a wonton skin, and wrapping the shrimp wonton stuffing and raw shrimp meat in a wonton skin and molding it.

And, the shrimp wontonso, step 1-1 of preparing pork hind leg minced meat; After removing the blood from the minced meat, pepper powder is added and mixed, and then bay leaves are placed on the minced meat, and then at 3 to 5 ° C for 6 to 10 hours, preferably at 3 to 5 ° C for 6 to 8 hours Steps 1-2 of storing and removing miscellaneous odors of minced meat; It can be manufactured by performing a process including; and mixing and tossing the minced meat removed from the fish with seasoning sauce to process the minced meat.

The first mixed sauce is prepared by mixing oyster sauce and Chinese fermented soy sauce in a weight ratio of 1: 1.7 to 2.2, preferably in a weight ratio of 1: 1.85 to 2.10. At this time, if the weight ratio of the Chinese soy sauce mixture to the oyster sauce is less than 1.7, there is a problem that the flavor of the wontons is reduced, and if the weight ratio of the Chinese soy sauce mixture exceeds 2.2 weight ratio, the wontons may become too salty. Therefore, it is recommended to use it within the above range. .

It is recommended that the Chinese fermented soy sauce be used by mixing two types of fermented soy sauce in terms of flavor enhancement. For example, Donggu Ilpumseon soy sauce and Haecheon Nochuwang soy sauce, which can be easily purchased, are used in a weight ratio of 1: 0.5 to 1.5, Preferably, one prepared by mixing at a weight ratio of 1: 0.8 to 1.2 may be used.

And, the seasoning in steps 1-3 is performed by mixing the minced meat removed from the fish with marinade, 3 eggs per 5 kg of the minced meat removed from the fish, 15 to 30 ml of sugar, 15 to 40 ml of miwon, and 250 to 1 of the first mixed sauce 400 ml, 250 ~ 350 ml of water, 200 ~ 300 ml of cooking oil, 20 ~ 40 ml of minced ginger, 200 ~ 300 ml of mirin, and 250 ~ 380 ml of minced green onion can be mixed and mixed for seasoning, preferably 3 eggs per 5 kg of minced meat removed from the weeds. 18 ~ 25ml of sugar, 18 ~ 30ml of Miwon, 280 ~ 350ml of the first mixed sauce, 280 ~ 320ml of water, 220 ~ 270ml of cooking oil, 25 ~ 35ml of minced ginger, 220 ~ 275ml of mirin, and 280 ~ 350ml of chopped green onion. The bottom can be processed.

In addition, the raw shrimp meat used in the production of shrimp wontons is prepared by seasoning raw shrimp meat with a second mixed sauce and then aging at 0 to 3 ° C for 16 to 24 hours, preferably for 18 to 22 hours. can

The second mixed sauce includes mirin, sugar, and oyster sauce in a volume ratio of 1: 0.05 to 0.15: 0.05 to 0.15, and preferably, mirin, sugar, and oyster sauce are mixed in a volume ratio of 1: 0.08 to 0.12: 0.08 to 0.12. manufactured ones can be used.

In addition, the leek wontons in step 1 are prepared by putting leek wonton stuffing in wonton skin and wrapping the leek wonton stuffing with wonton skin.

The leek wontonso, 1-1 step of preparing pork hind leg minced meat; After removing the blood from the minced meat, pepper powder is added and mixed, and then bay leaves are placed on the minced meat, and then at 3 to 5 ° C for 6 to 10 hours, preferably at 3 to 5 ° C for 6 to 8 hours 1-2 steps to remove the odor of minced meat by storing it for a while; It can be manufactured by performing a process including; and mixing and tossing the minced meat removed from the fish with seasoning sauce to process the minced meat.

When manufacturing leek wonton soup, the seasoning in steps 1-3 is performed by mixing the minced meat removed from the fish with marinade, 3 eggs per 5 kg of the minced meat removed from the fish, 15 to 30 ml of sugar, 15 to 40 ml of Miwon, 1 250 ~ 400ml mixed sauce, 250 ~ 350ml water, 200 ~ 300ml cooking oil, 20 ~ 40ml minced ginger, 200 ~ 300ml mirin, 250 ~ 380ml minced green onion, and 6 ~ 8 layers of chives cut into 2 ~ 3mm size. 3 eggs, preferably 3 eggs per 5kg of minced meat, 18 ~ 25ml sugar, 18 ~ 30ml miwon, 280 ~ 350ml first mixed sauce, 280 ~ 320ml water, 220 ~ 270ml cooking oil, 25 ~ minced ginger 35ml, mirin 220 ~ 275ml, minced green onion 280 ~ 350ml, and 7 ~ 8 layers of chives cut into 2 ~ 3mm size can be mixed and blended for seasoning.

The first mixed sauce in steps 1-3 is the same as the first mixed sauce used to prepare shrimp wontons.

In addition, the cabbage wontons in the first step are prepared by putting cabbage wontons in wonton skins and wrapping the cabbage wontons in wonton skins.

The cabbage wontonso, 1-1 step of preparing pork hind leg minced meat; After removing the blood from the minced meat, pepper powder is added and mixed, and then bay leaves are placed on the minced meat, and then at 3 to 5 ° C for 6 to 10 hours, preferably at 3 to 5 ° C for 6 to 8 hours Steps 1-2 of removing the odor of minced meat by storing it for a while; It can be prepared by performing a process including; and 1 to 3 steps of mixing and tossing the minced meat removed from the fish with marinade and seasoning.

When manufacturing cabbage wontons, seasoning in steps 1-3 is performed by mixing the minced meat removed from the fish with marinade, 3 eggs and 15 to 30ml of sugar per 5 kg of the minced meat removed from the fish. , Miwon 15 ~ 40ml, 1st Mixed Sauce 250 ~ 400ml, Water 250 ~ 350ml, Cooking Oil 200 ~ 300ml, Minced Ginger 20 ~ 40ml, Mirin 200 ~ 300ml, Minced Green Onion 250 ~ 380ml and Drained Minced Cabbage 4 ~ 7 Heads It can be seasoned by mixing and mixing, preferably 3 eggs, 18 ~ 25ml sugar, 18 ~ 30ml miwon, 280 ~ 350ml of the first mixed sauce, 280 ~ 320ml water, 220 ~ 250ml cooking oil per 5kg of minced meat removed. 270ml, 25 ~ 35ml of minced ginger, 220 ~ 275ml of mirin, 280 ~ 350ml of chopped green onion, and 5 ~ 7 dried chopped cabbage can be mixed and mixed for seasoning.

The first mixed sauce in steps 1-3 is the same as the first mixed sauce used in preparing shrimp wontons.

In addition, aging in steps 1 to 4 is preferably performed at 1 to 3 ° C for 20 to 30 hours, preferably at 1 to 3 ° C for 22 to 26 hours in terms of flavor and taste harmony of wontons.

[Wonton skin]

Preparing a dough by mixing and kneading the wonton skins used in the production of each of the shrimp wontons, leek wontons, and cabbage wontons in step 1; After sealing the dough, aging at 3 to 10 ° C. for 20 to 30 hours, preferably at 3 to 8 ° C. for 22 to 26 hours; And after milling the aged dough to a thickness of 0.8 to 1.2 mm, preferably 1.0 to 1.2 mm, more preferably 1.0 to 1.1 mm, squares with a width of 75 to 85 mm and a length of 90 to 110 mm It can be used that prepared by performing a process including; scooping into a mold to prepare a square wonton skin.

The dough may include 25 to 40 parts by weight of corn starch, 20 to 40 parts by weight of cold water, and 2 to 4 parts by weight of salt, based on 100 parts by weight of strong wheat flour, preferably based on 100 parts by weight of strong wheat flour, corn 25 to 35 parts by weight of starch, 25 to 35 parts by weight of cold water, and 2.5 to 3.6 parts by weight of salt, more preferably 28 to 33 parts by weight of corn starch, 25 to 30 parts by weight of cold water, based on 100 parts by weight of strong wheat flour part and 2.6 to 3.2 parts by weight of salt.

At this time, if the thickness of the wonton skin is less than 1 mm, there may be a problem in that the wonton is easily burst during manufacture by boiling the wonton skin, and if the thickness of the wonton skin exceeds 1.2 mm, the blood is too thick and the chewing texture is not good, so the preference for Shanghai wonton is lowered. There may be a problem.

In the Shanghai wonton manufacturing method of the present invention, in the third step, peanut sauce may be further sprinkled after sprinkling the seasoning sauce.

In addition, the seasoning sauce in the third step is a first step of preparing soy sauce by boiling a mixture of Chinese fermented soy sauce, water, star anise and flower salt for 100 to 180 seconds and then cooling it down; And a second step of mixing the soy sauce, garlic water, Miwon, Chinese black vinegar, red pepper oil, and peanut sauce;

The mixed solution in step 1 of the seasoning sauce manufacturing process may include 90 to 100 volume ratio of water, 6 to 10 octagons, and 6 to 7 volume ratio of salt to 100 volume ratio of Chinese fermented soy sauce, preferably in 100 volume ratio of Chinese fermented soy sauce. For water, it may include a volume ratio of 92 to 98, 7 to 9 octagonal pieces, and a volume ratio of 6.2 to 6.9 flower salt.

In the second step of the seasoning sauce manufacturing process, 15 to 20 volume ratio of garlic water, 8 to 12 volume ratio of Miwon, 15 to 20 volume ratio of Chinese black vinegar, 8 to 12 volume ratio of red pepper oil, and 90 to 120 volume ratio of peanut sauce with respect to 100 volume ratio of the soy sauce sauce It can be mixed, preferably, 15 to 18.5 volume ratio of garlic water, 8.5 to 10.5 volume ratio of Miwon, 16 to 19 volume ratio of Chinese black vinegar, 9 to 11 volume ratio of red pepper oil, and 92 to 110 volume ratio of peanut sauce with respect to 100 volume ratio of the soy sauce. can be mixed.

The garlic water may be prepared by mixing minced garlic and water at a volume ratio of 1:0.9 to 1.2, preferably at a volume ratio of 1:0.95 to 1.10.

The red pepper oil may be prepared by boiling Vietnamese red pepper seeds and cooking oil together.

The peanut sauce may be prepared by mixing peanut butter and cooking oil at a volume ratio of 1:0.9 to 1.1.

Although the present invention will be described in more detail through the following examples, the following examples are not intended to limit the scope of the present invention, which should be interpreted to aid understanding of the present invention.

[Example]

Example 1: Manufacture of Shanghai Wonton

(1) Manufacture of wonton skin

A dough was prepared by mixing and kneading 30 parts by weight of corn starch, 30 parts by weight of cold water, and 3 parts by weight of salt with respect to 100 parts by weight of strong wheat flour.

Next, the dough was sealed with a plastic wrap, and then aged at a low temperature in a refrigerator at about 3° C. for 20 hours.

Next, the aged dough was milled with a noodle making machine, and then stamped with a square frame to prepare a square-shaped wonton skin (thickness of about 1 mm, width of 80 mm, length of 100 mm).

(2) Manufacture of shrimp wonton

It was prepared by putting shrimp wonton stuffing and one raw shrimp meat in the previously prepared wonton skin, and wrapping the shrimp wonton stuffing and seasoned raw shrimp meat with the wonton skin and molding it.

In addition, the shrimp wontonso was prepared as follows.

After preparing the pork hind leg minced meat, the blood of the minced meat was removed. In addition, pepper powder was added to the minced meat from which the blood was removed, mixed, and bay leaves were placed on the minced meat, and then stored at 3 to 4 ° C. for about 7 hours to remove the odor of the minced meat.

Next, mix 5Kg of minced meat, 3 eggs, 20ml of sugar, 20ml of Miwon, 300ml of the first mixed sauce, 300ml of purified water, 250ml of cooking oil, 30ml of minced ginger, 250ml of mirin, and 300ml of minced green onion. Shrimp wonton filling was prepared by seasoning the meat.

At this time, the first mixed sauce was prepared by mixing oyster sauce and Chinese fermented soy sauce in a 1: 2 volume ratio, and the Chinese fermented soy sauce was a mixture of two types of fermented soy sauce, Donggu Ilpoomseon soy sauce and Haecheon Nochuwang soy sauce. A mixture in a 1:1 volume ratio was used.

In addition, the seasoned raw shrimp meat is seasoned with a second mixed sauce and then aged at about 1 to 2 ° C for 20 hours. At this time, the second mixed sauce is mirin, sugar, and oyster sauce. was prepared by mixing in a volume ratio of 1: 0.1: 0.1.

(3) Manufacture of leek wonton

It was prepared by putting leek wonton stuffing into the previously prepared wonton skin, wrapping the leek wonton stuffing with the wonton skin and molding it.

In addition, the leek wonton soup was prepared as follows.

The minced meat removed from the same fish used in the preparation of the shrimp wonton was prepared.

Next, 5Kg of minced meat, 3 eggs, 20ml of sugar, 20ml of Miwon, 300ml of the first mixed sauce, 300ml of purified water, 250ml of cooking oil, 30ml of minced ginger, 250ml of mirin, 300ml of minced green onion, 2 to 3mm in size 8 layers of cut chives were mixed and mixed well, and minced meat was ground to prepare leek wonton filling.

At this time, the first mixed sauce was used the same as the first mixed sauce used in the production of shrimp wontonso.

(4) Manufacture of Chinese cabbage wonton

It was prepared by putting cabbage wonton stuffing into the previously prepared wonton skin, and wrapping the cabbage wonton stuffing with the wonton skin and molding it.

The minced meat removed from the same fish used in the preparation of the shrimp wonton was prepared.

Next, 5Kg of minced meat, 3 eggs, 20ml of sugar, 20ml of Miwon, 300ml of the first mixed sauce, 300ml of purified water, 250ml of cooking oil, 30ml of minced ginger, 250ml of mirin, 300ml of minced green onion, and 6 heads of minced cabbage After mixing and mixing well, the minced meat was ground to prepare cabbage wontons.

At this time, the first mixed sauce was used the same as the first mixed sauce used in the production of shrimp wontonso.

In addition, the cabbage was used after washing the cabbage and squeezing it with a net to remove all moisture.

(5) Manufacture of Shanghai Wonton

Each of the previously prepared shrimp wontons, leek wontons, and cabbage wontons was boiled in boiling water and cooked.

4 cooked shrimp wontons, 3 leek wontons, and 3 cabbage wontons were placed on a plate, then the seasoning sauce was evenly sprinkled on the wontons, followed by homemade peanut sauce. Then, an appropriate amount of roasted sesame seeds was sprinkled on top of it along with chives cut into 2 to 3 mm, and finally, crushed raw coriander was evenly placed as a garnish to prepare Shanghai wontons shown in pictures in FIG. 1.

At this time, the seasoning sauce is prepared by adding 92.5 volume ratio of water, 8 octagonal (spice) and 6.6 volume ratio of kosher salt to 100 volume ratio of Chinese fermented soy sauce (380ml of Nochuwang Haecheonjangyu soy sauce and 380ml of Dong-gu Ilpumseon soy sauce) and putting them together in a pot for about 120 seconds. Soy sauce was prepared by boiling and cooling, and then, with respect to the soy sauce 100 volume ratio, garlic water 16.7 volume ratio (prepared by mixing minced garlic and water 1: 1), Miwon 10 volume ratio, Chinese black vinegar (Lao Chunchu) 16.7 volume ratio, red pepper oil It was prepared by mixing 10 volume ratio (prepared by boiling Vietnamese red pepper seeds and cooking oil together) and 100 volume ratio of peanut sauce.

Examples 2 to 3 and Comparative Examples 1 to 2

Shanghai wontons were prepared in the same manner as in Example 1, but prepared with a different seasoning sauce as shown in Table 1 below, and then Shanghai wontons were prepared by sprinkling it on shrimp wontons, leek wontons, and cabbage wontons.

Classification (by volume) Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 soy sauce 100 100 100 100 100 garlic water 16.7 18.1 15.5 16.7 12.0 Miwon 10 10 9.7 10 10 Chinese Black Vinegar 16.7 15.5 17.5 13.5 18.2 chili oil 10 11.0 9.0 10 6.0 Peanut Sauce 100 110 85 75 99.8

Comparative Example 3

Shanghai wontons were prepared in the same manner as in Example 1, but shrimp wontons were prepared using raw shrimp meat that had not been seasoned and aged as a second mixed sauce when preparing shrimp wonton stuffing, and Shanghai consisting only of shrimp wontons. Wontons were prepared.

Experimental Example 1: Sensory evaluation

The sensory properties of the Shanghai wontons prepared in Examples 1 to 3 and Comparative Examples 1 to 2 were evaluated and are shown in Table 2 below.

However, in Comparative Example 3, sensory evaluation was performed by comparing the taste with the shrimp wonton of Example 1.

Specifically, 50 trained sensory evaluation personnel were each sampled to evaluate taste (comprehensive taste evaluation of sweet, salty, fishy taste, etc.), flavor, and overall preference (overall preference) by a 5-point method (1- Very bad, 2 - bad, 3 - moderately bad, 4 - fair, 5 - moderately good, 6 - good, 7 - very good).

division taste (point) flavor (point) Comprehensive preference (dots) Example 1 6.2 6.4 6.3 Example 2 6.1 6.2 6.1 Example 3 6.4 6.0 6.2 Comparative Example 1 5.5 5.8 5.6 Comparative Example 2 5.7 5.6 5.7 Comparative Example 3 5.4 6.4 5.8

Looking at the sensory evaluation in Table 2, the Shanghai wontons eaten after being sprinkled with the seasoning sauce presented in the present invention generally received a high sensory evaluation of 6 points or more in terms of taste, flavor, and overall acceptability. On the other hand, Comparative Example 1 using less Chinese black vinegar and peanut sauce was evaluated as inferior in taste and flavor. In addition, Comparative Example 2 using a seasoning sauce prepared using less garlic water and red pepper oil was evaluated as having a greasy taste and poor flavor.

In Comparative Example 3, a sensory evaluation was performed between the shrimp wontons of Example 1, and the flavors were evaluated almost similarly, perhaps because the same seasoning sauce was used. However, in the evaluation of the taste of the shrimp wonton itself, the shrimp wonton of Comparative Example 3 was evaluated as having a relatively inferior taste compared to Example 1, and as a result, the preference was also evaluated as low.

Although one embodiment of the present invention has been described above, the spirit of the present invention is not limited to the embodiments presented herein, and those skilled in the art who understand the spirit of the present invention may add elements within the scope of the same spirit. However, other embodiments can be easily proposed by means of changes, deletions, additions, etc., but these will also fall within the scope of the present invention.

Claims (9)

A first step of preparing shrimp wontons, leek wontons, and cabbage wontons, respectively;
A second step of boiling or frying shrimp wontons, leek wontons, and cabbage wontons, respectively;
3rd step of putting the cooked shrimp wontons, leek wontons, and cabbage wontons on a plate, and then evenly sprinkling the seasoning sauce; and
Step 4 of putting stir-fried sesame seeds and garnish on wontons sprinkled with seasoning sauce;
The shrimp wonton is prepared by putting shrimp wonton stuffing and one seasoned raw shrimp meat in wonton skin, and wrapping the shrimp wonton stuffing and raw shrimp meat with wonton skin and molding it,
The shrimp wontonso, step 1-1 of preparing pork hind leg minced meat; After removing the blood from the minced meat, pepper powder is added and mixed, then the bay leaves are placed on the minced meat, vacuum packed, and stored at 3 ~ 5 ℃ for 6 ~ 10 hours to remove the minced meat's odor 1- Step 2; 3 eggs per 5 kg of minced meat, 15 ~ 30ml sugar, 15 ~ 30ml miwon, 250 ~ 400ml 1st mixed sauce, 250 ~ 350ml water, 200 ~ 300ml cooking oil, 20 ~ 40ml minced ginger, 200 ~ 300ml mirin and 1-3 steps of mixing and tossing 250 to 380 ml of chopped green onion to process the seasoning; It is prepared by performing a process comprising
The raw shrimp meat is seasoned with a second mixed sauce containing mirin, sugar and oyster sauce, and then aged for 16 to 24 hours,
The leek wonton is prepared by putting leek wonton stuffing in wonton skin and wrapping the leek wonton stuffing with wonton skin,
The leek wontonso, 1-1 step of preparing pork hind leg minced meat; After removing the blood from the minced meat, pepper powder is added and mixed, then the bay leaves are placed on the minced meat, vacuum packed, and stored at 3 ~ 5 ℃ for 6 ~ 10 hours to remove the minced meat's odor 1- Step 2; 3 eggs, 15 ~ 30ml sugar, 15 ~ 40ml miwon, 250 ~ 400ml 1st mixed sauce, 250 ~ 350ml water, 200 ~ 300ml cooking oil, 20 ~ 40ml minced ginger, 200 ~ mirin 300ml, 250 ~ 380ml of chopped green onion, and 6 ~ 8 layers of chives cut into 2 ~ 3mm size, mixing and tossing, followed by steps 1-3 of seasoning;
The cabbage wonton is prepared by putting cabbage wonton stuffing in wonton skin and wrapping the cabbage wonton stuffing with wonton skin,
The cabbage wontonso, 1-1 step of preparing pork hind leg minced meat; After removing the blood from the minced meat, pepper powder is added and mixed, then the bay leaves are placed on the minced meat, vacuum packed, and stored at 3 ~ 5 ° C for 6 ~ 10 hours to remove the minced meat. 1- Step 2; 3 eggs per 5 kg of minced meat, 15 ~ 30ml sugar, 15 ~ 40ml Miwon, 250 ~ 400ml 1st mixed sauce, 250 ~ 350ml water, 200 ~ 300ml cooking oil, 20 ~ 40ml minced ginger, 200 ~ 300ml Mirin , 250 ~ 380ml chopped green onion and 4 ~ 7 dried chopped cabbages mixed and blended to process the base; 1-3 steps;
The first mixed sauce used in manufacturing shrimp wontons, leek wontons, and cabbage wontons is prepared by mixing oyster sauce and Chinese fermented soy sauce at a weight ratio of 1: 1.7 to 2.2,
The seasoning sauce is prepared by boiling a mixture of 90 to 100 volume ratio of water, 8 octagons, and 6 to 7 volume ratio of salt for 100 to 180 seconds with respect to 100 volume ratio of Chinese fermented soy sauce, and then cooling to prepare soy sauce; A second step of mixing 15 to 20 volume ratio of garlic water, 8 to 12 volume ratio of Miwon, 15 to 20 volume ratio of Chinese black vinegar, 8 to 12 volume ratio of red pepper oil, and 90 to 120 volume ratio of peanut sauce with respect to 100 volume ratio of the soy sauce. The garlic water is prepared by mixing minced garlic and water at a volume ratio of 1: 0.9 to 1.2, the chili oil is prepared by boiling Vietnamese red pepper seeds and cooking oil together, and the peanut sauce is peanut A method for producing Shanghai-style seasoned wontons, characterized in that they are prepared by mixing butter and cooking oil in a volume ratio of 1: 0.9 to 1.1. The method of claim 1, wherein the second mixed sauce includes mirin, sugar, and oyster sauce in a volume ratio of 1:0.05 to 0.15:0.05 to 0.15. delete delete The method of manufacturing Shanghai-style seasoned wontons according to claim 1, wherein the mixed solution in step 1 is a mixture of 90 to 100 parts by volume of water, 8 octagonal pieces, and 6 to 7 parts of fine salt with respect to 100 parts by volume of Chinese fermented soy sauce. . The method of claim 1, wherein the wonton skin is prepared by mixing and kneading 40 to 50 parts by weight of cold water and 15 to 20 parts by weight of fine salt with respect to 100 parts by weight of strong wheat flour;
After sealing the dough, aging at a low temperature for 20 to 30 hours at 3 to 10 ℃; and
Milling the aged dough to a thickness of 0.8 to 1.2 mm, then scooping it into a square frame of 75 to 85 mm in width and 90 to 110 mm in length to prepare a square wonton skin;
A method for producing Shanghai-style seasoned wontons, characterized in that produced by performing a process comprising a. delete The method of manufacturing Shanghai-style seasoned wontons according to claim 1, wherein, in the third step, peanut sauce is further sprinkled after sprinkling the seasoning sauce. delete