Cold gluten: Ingredients: gluten, auricularia auricula, day lily and peanut gluten are the protein in flour, and they are also the main factors that determine the quality of flour. Generally, gluten seen in the market is fried. Oil gluten ball is one of the traditional foods in China. Because of its special flavor and taste, it is deeply welcomed and loved by consumers. The fried gluten balls swell like blowing and have different shapes. Flour can be mixed with water to form a dough with strong viscoelasticity. Let the dough stand for a while to form a wet gluten network structure, and then wash the gluten. Tendon washing is to knead dough in flowing water, which can wash out starch and water-soluble substances, leaving a spherical aggregate similar to rubber, gluten. At this time, gluten is called wet gluten, which needs to be boiled in water for a period of time and then diced (about 1cm in diameter) and fried. When frying, you need to fry in three oil pans: 150, 170 and 190℃ respectively. When frying, pour the cut wet gluten into the first pot. Finally, put the fried gluten balls into a dish to cool.

gluten

(Ningyuan's Herbal Medicine)

The source is a sticky substance obtained by kneading and washing wheat flour and bran in water.

Sweet and cold.

① Ningyuan's Edible Materia Medica: "Cold nature."

2 Outline: "Sweet, cool."

(3) A Compendium of Medical Forest: "Salty, cold."

Function: Mainly used for regulating middle energizer, relieving fever and relieving polydipsia.

① Ningyuan's "Edible Materia Medica": "Forgiveness and benefiting qi."

(2) Outline: "The fever should be tempered, and those who are tired should cook it."

③ Compendium of Medical Forest: "Solve the toxin on the face, harmonize the tendons and nourish blood, and remove blood stasis."

④ Diet spectrum of interesting life: "Relieve fever, quench thirst and relieve troubles."

Oral administration and dosage: cooking.

The production process of gluten is the process of extracting coagulated protein from wheat flour. Flour generally contains 8 ~ 12% moisture, 60 ~ 80% starch and 8 ~ 15% protein. 25 kg wet gluten and 58 kg wheat starch can be obtained per 100 kg flour.

manufacturing method

1. Preparation of raw materials: put flour into a container, add 40% water (3% salt in water), fully stir, and process into sticky dough. Then let it stand for 1 hour, and the standing time can be slightly shorter in summer to prevent it from turning sour. Don't add too much water. In order to prevent the protein from dispersing in water before bonding, it brings difficulties to the operation and affects the gluten extraction rate.

2. Preparation: Put the dough into a close-hole roller, sieve or coarse cloth, and pour in water. When rubbing and washing, the starch will flow away with the water, and the protein left in the drum or cloth is wet gluten. The more times of washing, the lower the starch content in gluten, the higher the protein composition and the better the quality. Usually wash it 3 ~ 5 times. The water for washing flour contains a lot of starch, and wheat starch can be obtained by precipitation. The moisture content of wet gluten is 38%, and that of protein is about 60%. It has smooth surface, sufficient elasticity and good toughness.

manufacturing method

1. Oil gluten: Flour can be added or not. The formula of adding flour (Beijing, Shanghai) is: wet gluten 10 kg, flour 2.0 ~ 2.9 kg, a little salt. Stir for 7-8 minutes, take it out, cut it into small pieces, make it into small balls, put it in an oil pan with an oil temperature of 90- 100℃, fry it for 3-5 minutes to break the outer layer of the balls, take it out, put it in an oil pan with an oil temperature of 130-240℃, and fry it for 10 minutes.

2. Water gluten: cut the wet gluten into small pieces or balls, then put it in a water pot and heat it with steam, and keep the steam at 100℃ for about 30 minutes to become water gluten.

3. Baked bran: spread wet gluten in a steamer with a thickness of 2-3 cm and heat for 30 minutes to obtain baked bran.