CN102499319A - Preparation method of instant bran dough - Google Patents
Preparation method of instant bran dough Download PDFInfo
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- CN102499319A CN102499319A CN2011103757984A CN201110375798A CN102499319A CN 102499319 A CN102499319 A CN 102499319A CN 2011103757984 A CN2011103757984 A CN 2011103757984A CN 201110375798 A CN201110375798 A CN 201110375798A CN 102499319 A CN102499319 A CN 102499319A
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- gluten
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- steamed gluten
- bran dough
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Abstract
The invention relates to a food processing method, particularly a preparation method of instant bran dough. The method is characterized by comprising the following steps: washing flour 6 times with water to obtain fresh gluten, fermenting the fresh gluten in a gluten cage at 45-50 DEG C for 30-40 minutes, heating to 100-150 DEG C to evaporate for 30-50 minutes, discharging out of the cage to obtain the bran dough, cooling the bran dough, making into different shapes, drying the bran dough, cooling, sterilizing, and packaging together with seasoning bags to obtain the instant bran dough. The bran dough does not need to be fried in the preparation process, and is free of substances harmful to human bodies; the bran dough contains less sugar and no cholesterol, and thus, is applicable to various people; the bran dough contains abundant nutrition, and the vegetable protein content is higher than 80%; and the bran dough has better mouthfeel and is more chewy.
Description
(1) technical field
The present invention relates to a kind of processing method of food, particularly a kind of preparation method of instant steamed gluten.
(2) background technology
Steamed gluten is a kind of high-vegetable-plant, nutritious food of containing.The making of steamed gluten comprises that mainly batching, fermentation, gas are steamed, baking, processes bright steamed gluten at last, 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.Traditional natural fermentating process is outmoded, and quality be difficult for to be grasped, and souring easily, fouling have destroyed the fibr tissue of steamed gluten; And the unreasonable steamed gluten that often makes of temperature and time is soft inadequately, solid like cake during decatize.The quality that this has all reduced steamed gluten has influenced the color and the mouthfeel of steamed gluten vegetable.The fried steamed gluten in past is time-consuming, and production cost is also high, also is unfavorable for health.In addition, after existing steamed gluten is bought back home, oneself to be cut into piece, sheet, fourth etc., adopt method processing such as burning, fry, fry in shallow oil then, very trouble brings inconvenience for people's life.
(3) summary of the invention
The present invention is in order to remedy the deficiency of prior art, and a kind of preparation method of time saving and energy saving, the instant steamed gluten that makes things convenient for rapid edible is provided.
The present invention realizes through following technical scheme:
A kind of preparation method of instant steamed gluten is characterized in that: comprise the steps:
Flour water is washed 6 times, washed out bright gluten, put into bright gluten in the gluten cage at 45-50 ℃ of bottom fermentation 30-40 minute; And then rise to 100-150 ℃ to temperature; Steaming came out of steamer in 30-50 minute obtains steamed gluten, with processing different shapes after the steamed gluten cooling, then with steamed gluten oven dry, cooling, sterilization; Pack with material again, obtain instant steamed gluten.
The weight ratio of flour and water is 1:6-7.
Oven dry is for toasting 10-30 minute down at 150-190 ℃, and preferred stoving time is 20-30 minute.
Gravity-flow ventilation or force ventilation are adopted in cooling.
The material bag is spicy flavor, beef flavour, chicken flavor, barbecue flavor, spiced flavor or meat flavour braised in soy sauce etc.
Eating method: unpack when edible, open the material bag with steamed gluten one and reinstate steamed gluten amount 2-3 boiling water doubly, steeping 3-5 minute is edible.
The beneficial effect of the preparation method of the instant steamed gluten of the present invention is: the one, need not be fried when making steamed gluten, and do not contain the material harmful to the person; The 2nd, it is few to contain sugared composition, and no cholesterol is applicable to special populations such as all kinds of crowds, particularly children, old man, diabetes, hypertension, coronary disease patient; The 3rd, nutritious; Plant protein content is more than 80%, and the protein content of animals such as chicken, fish is 50%, also contains a large amount of cholesterol in chicken, the flesh of fish; And vegetable protein is superior to full animal protein, contains rich dietary fiber, each gynaminic acid, calcium, phosphorus, zinc and iron in addition; The 4th, mouthfeel is good, more chewiness.
(4) specific embodiment
Below in conjunction with specific embodiment, further set forth the present invention.
1 ton of flour water is washed 6 times, and water is 1 ton for the first time, and water is 1.2 tons for the second time; Water is 1.4 tons for the third time, 1.4 tons of the 4th waters, 0.9 ton of the 5th water; 0.7 ton of the 6th water, water consumption reduce along with increasing of washing times one by one, wash out about 900 jin of bright glutens (not adding any additives) at last; Put into bright gluten in the gluten cage at 45-50 ℃ of bottom fermentation 30-40 minute, and then rise to 100-150 ℃ to temperature, steaming came out of steamer in 30-50 minute obtains steamed gluten; Different shapes is processed according to different requirement in steamed gluten cooling back; Toast steamed gluten 10-30 minute down at 150-190 ℃ again, adopt the mode of gravity-flow ventilation or force ventilation to cool off, pack with material again after the sterilization; Obtain instant steamed gluten, the material bag is different tastes such as spicy flavor, beef flavour, chicken flavor, barbecue flavor, spiced flavor, meat flavour braised in soy sauce.
Eating method: unpack when edible, open the material bag with steamed gluten one and reinstate steamed gluten amount 2-3 boiling water doubly, steeping 3-5 minute is edible.
Therefore the beneficial effect of the preparation method of the instant steamed gluten of the present invention is: the one, need not be fried when making steamed gluten, and do not contain the material harmful to the person; The 2nd, it is few to contain sugared composition, and no cholesterol is applicable to special populations such as all kinds of crowds, particularly children, old man, diabetes, hypertension, coronary disease patient; The 3rd, nutritious; Plant protein content is more than 80%, and the protein content of animals such as chicken, fish is 50%, also contains a large amount of cholesterol in chicken, the flesh of fish; And vegetable protein is superior to full animal protein, contains rich dietary fiber, each gynaminic acid, calcium, phosphorus, zinc and iron in addition; The 4th, mouthfeel is good, more chewiness.
Claims (6)
1. the preparation method of an instant steamed gluten is characterized in that: comprise the steps:
Flour water is washed 6 times, washed out bright gluten, put into bright gluten in the gluten cage at 45-50 ℃ of bottom fermentation 30-40 minute; And then rise to 100-150 ℃ to temperature; Steaming came out of steamer in 30-50 minute obtains steamed gluten, with processing different shapes after the steamed gluten cooling, then with steamed gluten oven dry, cooling, sterilization; Pack with material again, obtain instant steamed gluten.
2. the preparation method of instant steamed gluten according to claim 1, it is characterized in that: the weight ratio of flour and water is 1:6-7.
3. the preparation method of instant steamed gluten according to claim 1 is characterized in that: dry to toasting 10-30 minute down at 150-190 ℃.
4. the preparation method of instant steamed gluten according to claim 3 is characterized in that: dry to toasting 20-30 minute down at 150-190 ℃.
5. the preparation method of instant steamed gluten according to claim 1 is characterized in that: cooling employing gravity-flow ventilation or force ventilation.
6. the preparation method of instant steamed gluten according to claim 1 is characterized in that: expect that bag is spicy flavor, beef flavour, chicken flavor, barbecue flavor, the spiced flavor or meat flavour braised in soy sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103757984A CN102499319A (en) | 2011-11-23 | 2011-11-23 | Preparation method of instant bran dough |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011103757984A CN102499319A (en) | 2011-11-23 | 2011-11-23 | Preparation method of instant bran dough |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102499319A true CN102499319A (en) | 2012-06-20 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011103757984A Pending CN102499319A (en) | 2011-11-23 | 2011-11-23 | Preparation method of instant bran dough |
Country Status (1)
| Country | Link |
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| CN (1) | CN102499319A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886456A (en) * | 2015-05-05 | 2015-09-09 | 湖北天双健农业开发有限公司 | Making method of steamed gluten |
| CN105285009A (en) * | 2015-09-16 | 2016-02-03 | 中国农业科学院农产品加工研究所 | Method for preparing steamed gluten through microwaves and pre-blending flour |
| 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 |
| WO2020113799A1 (en) * | 2018-12-05 | 2020-06-11 | 常州机电职业技术学院 | Automated steamed gluten system and working method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1243674A (en) * | 1998-08-04 | 2000-02-09 | 王道华 | Method for producing wheat gluten |
| CN101444250A (en) * | 2007-11-27 | 2009-06-03 | 天津市中英保健食品有限公司 | Method for preparing vital wheat gluten flour |
| CN101444275A (en) * | 2007-11-27 | 2009-06-03 | 天津市中英保健食品有限公司 | Chicken flavored bran dough can and preparation method thereof |
| CN101849603A (en) * | 2009-03-31 | 2010-10-06 | 重庆市永川区永双科技有限公司 | Method for processing wet gluten |
| CN101897410A (en) * | 2009-05-31 | 2010-12-01 | 上海清美绿色食品有限公司 | Production method of steamed gluten |
-
2011
- 2011-11-23 CN CN2011103757984A patent/CN102499319A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1243674A (en) * | 1998-08-04 | 2000-02-09 | 王道华 | Method for producing wheat gluten |
| CN101444250A (en) * | 2007-11-27 | 2009-06-03 | 天津市中英保健食品有限公司 | Method for preparing vital wheat gluten flour |
| CN101444275A (en) * | 2007-11-27 | 2009-06-03 | 天津市中英保健食品有限公司 | Chicken flavored bran dough can and preparation method thereof |
| CN101849603A (en) * | 2009-03-31 | 2010-10-06 | 重庆市永川区永双科技有限公司 | Method for processing wet gluten |
| CN101897410A (en) * | 2009-05-31 | 2010-12-01 | 上海清美绿色食品有限公司 | Production method of steamed gluten |
Non-Patent Citations (1)
| Title |
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| 王绍裕: "软包装四鲜烤麸", 《食品科学》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN104886456A (en) * | 2015-05-05 | 2015-09-09 | 湖北天双健农业开发有限公司 | Making method of steamed gluten |
| CN105285009A (en) * | 2015-09-16 | 2016-02-03 | 中国农业科学院农产品加工研究所 | Method for preparing steamed gluten through microwaves and pre-blending flour |
| CN105285009B (en) * | 2015-09-16 | 2019-01-25 | 中国农业科学院农产品加工研究所 | A kind of microwave prepare steamed gluten method and prewired powder |
| WO2020113799A1 (en) * | 2018-12-05 | 2020-06-11 | 常州机电职业技术学院 | Automated steamed gluten system and working method thereof |
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Application publication date: 20120620 |