CN101897411B - Production method of spicy steamed gluten - Google Patents
Production method of spicy steamed gluten Download PDFInfo
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- CN101897411B CN101897411B CN2009100522227A CN200910052222A CN101897411B CN 101897411 B CN101897411 B CN 101897411B CN 2009100522227 A CN2009100522227 A CN 2009100522227A CN 200910052222 A CN200910052222 A CN 200910052222A CN 101897411 B CN101897411 B CN 101897411B
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Abstract
A production method of spicy steamed gluten comprises the following steps: dicing: firstly dicing the steamed gluten; water boiling: pouring the diced steamed gluten into boiled water to be boiled for 30-50min; dehydrating: dehydrating the boiled steamed gluten with a centrifuge until the surface of the steamed gluten is free of water drops; deep-frying: frying the dehydrated steamed gluten in the oil at 140-170 DEG C for 4-8min; cooking: placing water, white granulated sugar, soy sauce, bean oil, salt, star anise, cinnamon and fennel into a saucepan to be boiled and pouring the dehydrated steamed gluten into the saucepan to be cooked for 1-2h; cooling: cooling the cooked spicy steamed gluten; and packaging: beginning packaging after weighing the spicy steamed gluten, thus producing the finished product. The white granulated sugar and other seasonings are added in the cooking step, thus ensuring the steamed gluten to be more delicious, overcoming the defect of single taste of the steamed gluten and simultaneously reducing the processing time of the consumers and providing convenience for eating.
Description
Technical field
The present invention relates to a kind of processing method of steamed gluten, be specifically related to the production method of spicy steamed gluten, belong to the technical field of food processing.
Background technology
Steamed gluten is a kind of bean product, and because of it contains more rich protein, mouthfeel is soft, be beneficial to digestion and very popular.
The making of steamed gluten comprises that mainly batching, fermentation, gas are steamed, baking, processes bright steamed gluten, and what have also comprises fried operation, and bright steamed gluten is processed the steamed gluten sheet, dispatches from the factory through packing at last.
Present steamed gluten, bright steamed gluten still be the steamed gluten sheet of fried mistake all be light taste basically.The consumer needs reprocessing after buying and going back, and the bright steamed gluten of consumer can be cut into shapes such as piece, sheet, fourth, silk, bar, adopts method processing such as burning, fry, fry in shallow oil, adds the steamed gluten that capsicum or salt are processed into edible taste.
But along with the quickening of life, light taste, need the steamed gluten of reprocessing can not satisfy consumer's needs, specialization more and more meticulousr need carry out deep processing to steamed gluten.
Summary of the invention
The present invention is exactly in order to address the above problem, and overcomes the problem of steamed gluten light taste, and a kind of production method of spicy steamed gluten is provided.This invention is applicable to the production of steamed gluten.
The technical problem that will solve required for the present invention, can realize through following technical scheme:
The production method of spicy steamed gluten may further comprise the steps:
(1) stripping and slicing: with steamed gluten be cut into thickness evenly, the neat block steamed gluten of sheet type;
(2) poach: the block steamed gluten that step (1) is cut into is poured in 95 ℃ of boiling water and was boiled 30～50 minutes;
(3) dehydration: the well-done block steamed gluten of step (2) is used centrifuge dewatering, make block steamed gluten surface not with water droplets;
(4) fried: as to pour the block steamed gluten after step (3) dehydration into oil cauldron and carry out fried;
(5) hot plate: with water and condiment, put into saucepan and boil, the block steamed gluten after fried is poured into and is hotted plate pot with step (4) again, hots plate, and processes and burns well-done spicy steamed gluten;
(6) cooling: step (5) is burnt well-done spicy steamed gluten cool off, the spicy steamed gluten central temperature is quickly fallen to below 20 ℃;
(7) pack: begin packing after spicy steamed gluten is weighed.
In the step (1), the big I of said block steamed gluten cuts into different sizes according to actual needs, and shape can be cuboid, square etc., as: 10mm * 15mm * 20mm, 20mm * 20mm * 20mm, 25mm * 25mm * 25mm etc.
In the step (2), the weight ratio between said block steamed gluten and the water is: 1: 3～5.
In the step (4), said fried oily temperature control is between 140 ℃～170 ℃, and the time is 4～8 minutes.
In the step (5), said condiment is: soy sauce, soya-bean oil, capsicum, salt; Anise, Chinese cassia tree, fennel, wherein the ingredients by weight of each component ratio is: 190 parts in water; Soy sauce 3-5 part, soya-bean oil 1.5-2.5 part, capsicum 2-3 part, salt 0.5-0.65 part; Anistree 0.2-0.3 part, Chinese cassia tree 0.07-0.09 part, fennel 0.05-0.07 part, 100 parts of the block steamed glutens after the dehydration.
The ingredients by weight ratio of said each component of step (5) is: 190 parts in water, 4 parts in soy sauce, 2 parts in soya-bean oil, 2 parts in capsicum, 0.6 part of salt, anistree 0.2 part, 0.08 part of Chinese cassia tree, 0.06 part in fennel, 100 parts of the block steamed glutens after the dehydration.
In the step (5), the said time of hotting plate is 1～2 hour.
In the step (6), said cooling means adopts gravity-flow ventilation or force ventilation.
In the step (7), said packing has been adopted box-packed and packed dual mode.
Said packed employing is vacuum-packed, through autoclave sterilization technology, processes finished product.
Owing to adopted technique scheme, the present invention to overcome the single shortcoming of steamed gluten taste, the present invention has added condiment such as white granulated sugar in hotting plate step, increased the deliciousness of the taste of steamed gluten, has reduced the time of consumer oneself processing, instant edible.
The specific embodiment
In order to make technological means of the present invention, creation characteristic, to reach purpose and effect and be easy to understand and understand,, further set forth the present invention below in conjunction with specific embodiment.
Embodiment 1
The production method of spicy steamed gluten may further comprise the steps:
(1) stripping and slicing: it is even that steamed gluten is cut into thickness, the block steamed gluten of 20mm * 20mm * 20mm that the sheet type is neat;
(2) poach: the block steamed gluten that step (1) is cut is poured in 95 ℃ of boiling water and was boiled 30～50 minutes, and the weight ratio of water and block steamed gluten is 4: 1;
(3) dehydration: the well-done block steamed gluten of step (2) is used centrifuge, and dehydration makes block steamed gluten surface not with water droplets under 600～1000rpm rotating speed;
(4) fried: pour the block steamed gluten after step (3) dehydration into oil cauldron, oily temperature control is between 140 ℃～170 ℃, and the time is 4～8 minutes; General temperature is taken off in limited time, the time capping, on the contrary during the temperature capping, the time is removed lower limit, and the oily temperature control of present embodiment is at 140 ℃, and the time is 8 minutes;
(5) hot plate: with water 190kg, soy sauce 4kg, soya-bean oil 2kg, capsicum 2kg; Salt 600g, anistree 200g, Chinese cassia tree 80g, fennel 60g (in the 100kg steamed gluten); Put into saucepan and boil, the block steamed gluten after fried is poured into and is hotted plate pot and hot plate with step (4) again, and the time of hotting plate is 1 hour;
Capsicum has increased fragrant pungent when hotting plate, and the steamed gluten color that soy sauce is hotted plate is darker, and the soya-bean oil use amount is less, non-greasy; The spicy steamed gluten of hotting plate becomes spongy, and is fluffy, soft, and outward appearance is good, and various flavouring are absorbed into, and mouthfeel is good;
(6) cooling: step (5) is burnt well-done spicy steamed gluten cool off, cooling means can adopt gravity-flow ventilation or force ventilation, and the spicy steamed gluten central temperature is quickly fallen to below 20 ℃;
(7) pack: begin packing after spicy steamed gluten is weighed, have box-packed and packed two kinds, packed employing is vacuum-packed, and through autoclave sterilization technology, sterilization temperature is 85 ℃, and the time is 50 minutes, is finished product through cooling off again.
Present embodiment uses each component moderate, delicious in taste, and cost is moderate.
Embodiment 2
The production method of spicy steamed gluten may further comprise the steps:
(1) stripping and slicing: it is even that steamed gluten is cut into thickness, the block steamed gluten of 10mm * 15mm * 20mm that the sheet type is neat;
(2) poach: the block steamed gluten that step (1) is cut is poured in 95 ℃ of boiling water and was boiled 30～50 minutes, and the weight ratio of water and steamed gluten is 5: 1;
(3) dehydration: the well-done block steamed gluten of step (2) is used centrifuge, and dehydration makes block steamed gluten surface not with water droplets under 600～1000rpm rotating speed;
(4) fried: pour the block steamed gluten after step (3) dehydration into oil cauldron, oily temperature control is between 150 ℃, and the time is 6 minutes;
(5) hot plate: with water 190kg, soy sauce 3kg, soya-bean oil 1.5kg, capsicum 2kg; Salt 500g, anistree 200g, Chinese cassia tree 70g, fennel 50g (in the 100kg steamed gluten); Put into saucepan and boil, the block steamed gluten 100kg after fried pours into and hots plate pot and hot plate with step (4) again, and the time of hotting plate is 2 hours;
Capsicum has increased fragrant pungent when hotting plate, and the steamed gluten color that soy sauce is hotted plate is darker, and the soya-bean oil use amount is less, non-greasy; The spicy steamed gluten of hotting plate becomes spongy, and is fluffy, soft, and outward appearance is good, and various flavouring are absorbed into, and mouthfeel is good;
(6) cooling: will burn well-done spicy steamed gluten and cool off, cooling means can adopt gravity-flow ventilation or force ventilation, and the spicy steamed gluten central temperature is quickly fallen to below 20 ℃;
(7) pack: begin packing after spicy steamed gluten is weighed, have box-packed and packed two kinds, packed employing is vacuum-packed, and through autoclave sterilization technology, sterilization temperature is 85 ℃, and the time is 50 minutes, is finished product through cooling off again.
The stripping and slicing of present embodiment steamed gluten is less, and the condiment consumption is few, and the time of hotting plate is long, and light taste is easy to digestion and absorption.
Embodiment 3
The production method of spicy steamed gluten may further comprise the steps:
(1) stripping and slicing: it is even that steamed gluten is cut into thickness, the block steamed gluten of 25mm * 25mm * 25mm that the sheet type is neat;
(2) poach: the block steamed gluten that step (1) is cut is poured in 95 ℃ of boiling water and was boiled 30～50 minutes, and the weight ratio of water and steamed gluten is 3: 1;
(3) dehydration: the well-done block steamed gluten of step (2) is used centrifuge, and dehydration makes block steamed gluten surface not with water droplets under 600～1000rpm rotating speed;
(4) fried: pour the block steamed gluten after step (3) dehydration into oil cauldron, oily temperature control is between 140 ℃～170 ℃, and the time is 4～8 minutes; General temperature is taken off in limited time, the time capping, on the contrary during the temperature capping, the time is removed lower limit;
(5) hot plate: with water 190kg, soy sauce 5kg, soya-bean oil 2.5kg, capsicum 3kg; Salt 650g, anistree 300g, Chinese cassia tree 90g, fennel 70g (in the 100kg steamed gluten); Put into saucepan and boil, the block steamed gluten 100kg after fried pours into and hots plate pot and hot plate with step (4) again, and the time of hotting plate is 2 hours;
Capsicum has increased fragrant pungent when hotting plate, and the steamed gluten color that soy sauce is hotted plate is darker, and the soya-bean oil use amount is less, non-greasy; The spicy steamed gluten of hotting plate becomes spongy, and is fluffy, soft, and outward appearance is good, and various flavouring are absorbed into, and mouthfeel is good;
(6) cooling: will burn well-done spicy steamed gluten and cool off, cooling means can adopt gravity-flow ventilation or force ventilation, and the spicy steamed gluten central temperature is quickly fallen to below 20 ℃;
(7) pack: begin packing after spicy steamed gluten is weighed, have box-packed and packed two kinds, packed employing is vacuum-packed, and through autoclave sterilization technology, sterilization temperature is 121 ℃, and the time is 30 minutes, is finished product through cooling off again.
Present embodiment steamed gluten piece is big, and the condiment consumption is more, and the time of hotting plate is moderate, and taste is dense, and it is edible to be suitable for the people that taste is heavier, activity is big.
Owing to adopted technique scheme, the present invention has added condiment such as white granulated sugar in hotting plate step, increased the deliciousness of the taste of steamed gluten, has overcome the single shortcoming of steamed gluten taste.
The present invention has reduced the time of consumer oneself processing, can be used as lunch or travels on official business and go out to carry instant edible.
More than show and described basic principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; The present invention is not restricted to the described embodiments; That describes in the foregoing description and the specification just explains principle of the present invention; The present invention also has various changes and modifications under the prerequisite that does not break away from spirit and scope of the invention, and these variations and improvement all fall in the scope of the invention that requires protection.The present invention requires protection domain to be defined by appending claims and equivalent thereof.
Claims (5)
1. the production method of spicy steamed gluten is characterized in that, may further comprise the steps:
(1) stripping and slicing: with steamed gluten be cut into thickness evenly, the neat block steamed gluten of sheet type;
(2) poach: the block steamed gluten that step (1) is cut is poured into and is boiled 30～50 minutes in the boiling water;
(3) dehydration: the well-done block steamed gluten of step (2) is used centrifuge dewatering, make block steamed gluten surface not with water droplets;
(4) fried: as to pour the block steamed gluten after step (3) dehydration into oil cauldron and carry out fried;
(5) hot plate: with water and condiment, put into saucepan and boil, the block steamed gluten after fried is poured into hotted plate pot again, hot plate, process spicy steamed gluten;
(6) cooling: will burn well-done spicy steamed gluten and cool off, the spicy steamed gluten central temperature is quickly fallen to below 20 ℃;
(7) pack: begin packing after spicy steamed gluten is weighed;
In the said step (4), said fried oily temperature control is between 140 ℃～170 ℃, and the time is 4～8 minutes;
Said condiment is: soy sauce, soya-bean oil, capsicum, salt; Anise, Chinese cassia tree, fennel, wherein the ingredients by weight of each component ratio is: 190 parts in water; Soy sauce 3-5 part, soya-bean oil 1.5-2.5 part, capsicum 2-3 part, salt 0.5-0.65 part; Anistree 0.2-0.3 part, Chinese cassia tree 0.07-0.09 part, fennel 0.05-0.07 part, 100 parts of the block steamed glutens after the dehydration.
2. the production method of spicy steamed gluten according to claim 1, it is characterized in that: in the step (5), the said time of hotting plate is 1～2 hour.
3. the production method of spicy steamed gluten according to claim 1 is characterized in that: in the step (6), said cooling means adopts gravity-flow ventilation or force ventilation.
4. the production method of spicy steamed gluten according to claim 1 is characterized in that: in the step (7), said packing adopts box-packed and packed dual mode.
5. the production method of spicy steamed gluten according to claim 4 is characterized in that: said packed employing is vacuum-packed, through autoclave sterilization technology, processes finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100522227A CN101897411B (en) | 2009-05-31 | 2009-05-31 | Production method of spicy steamed gluten |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100522227A CN101897411B (en) | 2009-05-31 | 2009-05-31 | Production method of spicy steamed gluten |
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| CN101897411A CN101897411A (en) | 2010-12-01 |
| CN101897411B true CN101897411B (en) | 2012-12-12 |
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| CN2009100522227A Active CN101897411B (en) | 2009-05-31 | 2009-05-31 | Production method of spicy steamed gluten |
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Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106135885A (en) * | 2015-03-25 | 2016-11-23 | 杭州富阳富春江罐头食品有限公司 | A kind of vegetarian delicacies technological process |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1243674A (en) * | 1998-08-04 | 2000-02-09 | 王道华 | Method for producing wheat gluten |
| CN1565235A (en) * | 2003-06-27 | 2005-01-19 | 刘晏成 | Wheat gluten long-term storage process |
-
2009
- 2009-05-31 CN CN2009100522227A patent/CN101897411B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1243674A (en) * | 1998-08-04 | 2000-02-09 | 王道华 | Method for producing wheat gluten |
| CN1565235A (en) * | 2003-06-27 | 2005-01-19 | 刘晏成 | Wheat gluten long-term storage process |
Non-Patent Citations (2)
| Title |
|---|
| 墨馨.新春美食谱.《食品与生活》.1999,(第01期),14-17. * |
| 王绍裕.软包装四鲜烤麸.《食品科学》.1989,(第03期),19-20. * |
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| CB03 | Change of inventor or designer information |
Inventor after: Shen Jianhua Inventor after: Sun Daotong Inventor after: Zhang Meiling Inventor after: Fu Yaojuan Inventor before: Shen Jianhua Inventor before: Sun Daotong Inventor before: Zhang Meiling |
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Free format text: CORRECT: INVENTOR; FROM: SHEN JIANHUA SUN DAOTONG ZHANG MEILING TO: SHEN JIANHUA SUN DAOTONG ZHANG MEILING FU YAOJUAN |
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Address after: 201300 1, 2, Xuan Chun Road No. 666, Xuan Xia Road 666, Xuan Jiao Industrial Park, Xuan Qiao Town, Pudong New Area, Shanghai. Patentee after: Shanghai Qing Mei green food (Group) Co., Ltd. Address before: 201300 No. 201 East Road, San Zao Industrial Park, Nanhui District, Shanghai Patentee before: Shanghai Tramy Green Food Co., Ltd. |
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