Put the flour into a container, add 60% water (water 1% salt), mix thoroughly, 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. The amount of water added should not be too much, so as to prevent the protein from dispersing in water before bonding, which will bring difficulties to the operation and affect the gluten extraction rate.
form
Put the dough into a close-hole roller, sieve or coarse cloth and pour in water. When rubbing and washing, the starch will go with the water, and the protein stuck 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.
Classified production
(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.
Tianjin fried gluten does not add any auxiliary materials, so the fried gluten is golden and pleasant, with uneven surface and different shapes, just like Sichuan mustard tuber. This is because of the elasticity and toughness of wet gluten mentioned above. Therefore, even if it is stewed with meat, it will not rot, but its shape will nearly double.
(2) Water gluten: the wet gluten is cut into small pieces or made into small balls, then put into a water pot and heated by steam, and the steam is kept at 100℃ for about 30 minutes to obtain water gluten.
(3) Baking bran: spreading wet gluten in a steamer with a thickness of 2-3 cm and heating for 30 minutes to obtain baked bran. In addition, there are gluten sausage, gluten skin, gluten silk, twisted gluten, stinky gluten and so on.
Nutritional value editor
Gluten is a kind of protein, which consists of wheat mucin and wheat grain protein. The nutritional components of gluten, especially the protein content, are higher than those of lean pork, chicken, eggs and most bean products. Gluten is a kind of food with high protein, low fat, low sugar and low calorie, and it also contains many trace elements such as calcium, iron, phosphorus and potassium. This is a traditional food.
Nutritional components per100g of oil gluten:
Energy 490 calories; Protein 26.9 grams; Fat 25.1g; 40.4 grams of carbohydrates; Dietary fiber1.3g; Thiamine 0.03 mg; Riboflavin 0.05 mg; Nicotinic acid 2.2 mg; Vitamin E7. 18 mg; 29 mg of calcium; 98 mg of phosphorus; 45 mg of potassium; Sodium 29.5 mg; Magnesium 40 mg; 2.5 mg of iron; Zinc 2.29 mg; Selenium 22.8 micrograms; 0.5 mg of copper; Manganese 1.28 mg.
Nutritional components of water gluten per100g:
Energy 14 1 calories; Protein 23.5 grams; Fat 0.1g; Carbohydrate12.3g; 0.9 grams of dietary fiber; Thiamine 0. 1 mg; Riboflavin 0.07 mg; Nicotinic acid 1. 1 mg; Vitamin E0.65 mg; 76 mg of calcium; Phosphorus 133 mg; 69 mg of potassium; Sodium15 mg; Magnesium 26 mg; 4.2 mg of iron; Zinc 1.76 mg; Selenium 1 μ g; 0. 19 mg of copper; Manganese 0.86 mg.
Menu guide editing
Mushroom gluten
Material: oil gluten150g mushroom 50g bamboo shoot 50g rape 50g.
Seasoning: soy sauce 30g sugar 10g monosodium glutamate 2g cooking wine 2g starch 5g peanut oil 50g salt 2g each.
Exercise:
1. Cut gluten into cubes.
2. All two pieces of mushrooms
3. Cook the bamboo shoots and slice them.
4. Add 40 grams of oil to the wok and heat it to 60% heat. First, stir-fry mushrooms, bamboo shoots and rape in a wok, and add 250 grams of fresh soup.
5. Stir-fry the underlying tendons and various seasonings, thicken the marinade until it is thick, and serve with peanut oil.
Sam sun fish tripe
Ingredients: oil gluten100g.
Accessories: dried mushrooms 10g winter bamboo shoots 25g cabbage heart 25g starch 5g.
Seasoning: soy sauce 15g cooking wine 5g white sugar 5g monosodium glutamate 3g sesame oil 10g peanut oil 20g each.
Exercise:
1. Cut oil gluten into small cubes.
2. Wash fresh bamboo shoots and cut into diamond-shaped pieces.
3. Shred mushrooms with water.
4. Wash the rapeseed and cut it into sections.
5. Set a large fire in the wok, pour the oil to 70% heat, add mushrooms and fresh bamboo shoots, add soy sauce, cooking wine, sugar, monosodium glutamate, sesame oil and fresh soup to boil.
6. Add gluten blocks, and after the gluten is completely pasted, add fresh bamboo shoots, shredded mushrooms and vegetables, and thicken with wet starch.