CN109845875A - Steam the water-bath provocation method of gluten - Google Patents
Steam the water-bath provocation method of gluten Download PDFInfo
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- CN109845875A CN109845875A CN201910003439.2A CN201910003439A CN109845875A CN 109845875 A CN109845875 A CN 109845875A CN 201910003439 A CN201910003439 A CN 201910003439A CN 109845875 A CN109845875 A CN 109845875A
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- gluten
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Abstract
The invention discloses a kind of water-bath provocation methods for steaming gluten, it is that sugar is added according to the weight ratio of 100:0.2 in washed gluten block, it is divided into fritter after mixing evenly to be fitted into woven bag, then braiding sack is tightened to be put into 36 DEG C of thermostatted waters 20 ± 0.5 hours, gluten block is taken out after pulling out from woven bag, into steaming process.Sugar used in the present invention is rock sugar or sucrose.For the provocation effect for guaranteeing area, the gluten block being fitted into woven bag is preferably 50kg/ block.The advantage of the invention is that creative proposes a kind of new wheat-gluten fermentation method, proper amount of sugar will be added in wet gluten, gluten mouthfeel can be made sweet tasty and refreshing, and wet gluten is put into 36 DEG C of thermostatted waters and carries out provocation in 20 hours, it is then the pioneering of applicant team work personnel, because of the mouthfeel and quality too high or too low for temperature that will affect gluten；And proofing period is inadequate, influences the bulkiness of gluten, overlong time then will lead to gluten and turn sour, and quality accident occurs.
Description
Technical field
The present invention relates to the production of gluten, more particularly, to a kind of water-bath provocation method for steaming gluten.
Background technique
Gluten is a kind of snack that China's especially northern area is often eaten.When family makes on a small scale, first will it need
Flour adds water to be kneaded into dough, after provocation for a period of time, adds cold water to be put into rub dough and wash, changes water repeatedly, bleaches until washing water
Afterwards, remaining is exactly wet gluten；Wet gluten is divided after being cooked in steamer, both can be processed and the dish of a variety of deliciousness is made (such as
Sweet and sour gluten, fried gluten puff, cold and dressed with sauce gluten also can be used as Shabu pot raw material).
When factory process makes cool skin, process of washing one's face also is had, generally will do it four faces washed one's face, and obtained after washing one's face
Pulp-water is used to make cool skin, and remaining gluten can go up cage and steam into gluten block, and the ingredient as cool skin is sold simultaneously.Have before steaming
Gluten can be subjected to one time fermentation (certain yeast powder is added) a bit, to increase the fluffy degree of gluten, but it is edible when, gluten
Tasty and refreshing property still is apparent not enough.
Summary of the invention
The purpose of the present invention is to provide a kind of water-bath provocation sides of the more tasty and refreshing sweet steaming gluten of gluten for making to steam
Method.
To achieve the above object, the present invention can take following technical proposals:
The water-bath provocation method of the present invention for steaming gluten is to add in washed gluten block according to the weight ratio of 100:0.2
Enter sugar, be divided into fritter after mixing evenly and be fitted into woven bag, then tightening braiding sack, to be put into 36 DEG C of thermostatted waters 20 ± 0.5 small
When, gluten block is taken out after pulling out from woven bag, into steaming process.
Sugar used in the present invention is rock sugar or sucrose.
For the provocation effect for guaranteeing area, the gluten block being fitted into woven bag is preferably 50kg/ block.
The advantage of the invention is that creative proposes a kind of new wheat-gluten fermentation method, it is appropriate by being added in wet gluten
It is sweet tasty and refreshing can to make gluten mouthfeel for sugar, and wet gluten is put into 36 DEG C of thermostatted waters and carries out provocation in 20 hours, then be applicant group
Team technical staff's is pioneering, because of the mouthfeel and quality too high or too low for temperature that will affect gluten；And proofing period is inadequate, shadow
The bulkiness of gluten is rung, overlong time then will lead to gluten and turn sour, and quality accident occurs.
Specific embodiment
More detailed explanation is done to the present invention below by specific embodiment, in order to the reason of those skilled in the art
Solution.
Using the detailed step of the method for the present invention production gluten are as follows:
Wheat flour (preferably with high-strength flour) and tap water (or phreatic water) are added the ratio of 60kg water by the first step by 100kg flour
Example pours into dough mixing machine and is neutralized into face block, awake face 20 minutes；
Good wake flour block wash one's face for four times by second step using flour-washing machine, and amount of water is sequentially reduced when washing one's face, and washes one's face for four times
Cool skin can be made according to a conventional method after starch adhesive mixing；
Third step, remaining gluten block if necessary can again plus water is washed one's face, until face washing lotion becomes limpid；Note: and face,
Water used of washing one's face can be deep water well water or tap water after filtering, precipitating, these Shuifu County contain minerals and micro member
Element；Shallow surface water and pure water cannot be used, shallow surface water quality is easy to pollute, and pure water is then without minerals and electrolyte
Deng being unfavorable for gluten and unite；
Flour-washing machine is exported and is opened by the 4th step, releases face washing lotion；Remaining wet gluten in flour-washing machine is weighed, is pressed in wet gluten
50kg adds the ratio of 0.2kg to add rock sugar (can also with sucrose, though mouthfeel is slightly worse both economical), stirs evenly；
The fritter that the gluten block of sugaring is divided into 50kg is fitted into woven bag by the 5th step, is then tightened braiding sack and is put into 36 DEG C
Thermostatted water in 20 hours (water will not have woven bag)；In this step, temperature is the important indicator of water-bath gluten, temperature it is too low or
The excessively high quality and mouthfeel that can all influence gluten maintains the constancy of temperature so the moment is wanted to detect water temperature；Meanwhile water-bath is waken up
To control that (time was inadequate, and gluten can not sent out, and influences bulkiness at 20 hours or so the time of hair；Overlong time, gluten can be sent out
Acid influences the quality and mouthfeel of gluten)；
After water-bath provocation, the gluten block in woven bag is pulled out for 6th step, and conventionally, quantitative point of group, it is fixed to be packed into
It measures in container, is sent into steaming room and steams 120 minutes, cook.
Compared with the gluten of conventional method production, the finished product gluten mouthfeel steamed after handling according to the method for the present invention is tasty and refreshing,
It is sweet, it is cold and dressed with sauce, do that soup, to fire the mouthfeels such as dish good.
Claims (3)
1. a kind of water-bath provocation method for steaming gluten, it is characterised in that: according to the weight ratio of 100:0.2 in washed gluten block
Sugar is added, is divided into fritter after mixing evenly and is fitted into sterilized woven bag, then tightens braiding sack and is put into 36 DEG C of thermostatted waters
In 20 ± 0.5 hours, gluten block is taken out after pulling out from woven bag, into steaming process.
2. the water-bath provocation method according to claim 1 for steaming gluten, it is characterised in that: the sugar is rock sugar or sucrose.
3. the water-bath provocation method according to claim 1 for steaming gluten, it is characterised in that: the face being fitted into woven bag
Muscle block is 50kg/ block.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910003439.2A CN109845875A (en) | 2019-01-03 | 2019-01-03 | Steam the water-bath provocation method of gluten |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910003439.2A CN109845875A (en) | 2019-01-03 | 2019-01-03 | Steam the water-bath provocation method of gluten |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109845875A true CN109845875A (en) | 2019-06-07 |
Family
ID=66893747
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910003439.2A Withdrawn CN109845875A (en) | 2019-01-03 | 2019-01-03 | Steam the water-bath provocation method of gluten |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109845875A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1243674A (en) * | 1998-08-04 | 2000-02-09 | 王道华 | Method for producing wheat gluten |
| 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 |
| CN106993752A (en) * | 2017-04-14 | 2017-08-01 | 湖州南浔浔味堂食品有限公司 | A kind of production technology of gluten skin and gluten |
| CN107581457A (en) * | 2017-10-31 | 2018-01-16 | 宝鸡金昱食品机械制造有限公司 | A kind of preparation method of fish meat gluten |
-
2019
- 2019-01-03 CN CN201910003439.2A patent/CN109845875A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1243674A (en) * | 1998-08-04 | 2000-02-09 | 王道华 | Method for producing wheat gluten |
| 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 |
| CN106993752A (en) * | 2017-04-14 | 2017-08-01 | 湖州南浔浔味堂食品有限公司 | A kind of production technology of gluten skin and gluten |
| CN107581457A (en) * | 2017-10-31 | 2018-01-16 | 宝鸡金昱食品机械制造有限公司 | A kind of preparation method of fish meat gluten |
Non-Patent Citations (2)
| Title |
|---|
| 中国商品大辞典编辑委员会编: "《中国商品大辞典 蔬菜调味品分册》", 30 November 1997, 中国商业出版社 * |
| 沈建福主编: "《粮油食品工艺学》", 30 September 2002, 中国轻工业出版社 * |
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| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20190607 |