1, 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. Forming [2] Put the dough into a close-hole roller, sieve or coarse cloth and pour water. When rubbing and washing, the starch flows away with the water, and the sticky 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. 3. Classification of gluten 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. (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.

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. Production method 1. Preparation of raw materials: put the flour into a container, add 3% salt in water accounting for 40% of the weight of the flour, fully mix and process it into dough with strong viscosity. 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. Production method 1. Oil gluten: flour can be added or not. The formula of adding flour in Beijing and Shanghai is: wet gluten 10 kg, 2.0 ~ 2.9 kg of flour and 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. Preparation materials of stir-fried chili with water gluten: main ingredient: 250g of water gluten, auxiliary material: 50g of chili (red tip), 50g of Flos Magnoliae, seasoning: peanut oil 1 00g, salt 3g, cooking wine15g, soy sauce 5g, sugar 2g, vinegar 2g and monosodium glutamate/kloc-0. 2. Wash and shred red pepper and magnolia officinalis respectively; 3. Put the frying spoon on the fire, add the oil, and when it is 70% hot, put the gluten into the water and stir fry for a while; 4. Add shredded pepper and shredded magnolia, stir-fry for a few times, add Jiang Mo, shredded onion, spicy noodle sauce, refined salt, soy sauce, white sugar, rice vinegar, monosodium glutamate and starch and stir-fry evenly. Gluten: [Ingredients] 500g water gluten, onion, ginger, salt, starch, vegetable oil and monosodium glutamate. [Practice] Slice water gluten, wash onion and ginger and shred for later use. Heat the oil pan, put the water gluten into the pan, stir-fry until brown, add the onion and ginger, stir-fry for a few minutes, add a bowl of water, add salt, add monosodium glutamate when the gluten is cooked, and thicken with starch to make the soup clear. 【 Efficacy 】 Relieve fever, relieve vexation and quench thirst. Production method of mandarin duck gluten: main ingredient: oil gluten auxiliary material: cucumber; Tomato raw material: gluten100g; Cucumber 30g tomato 25g seasoning: vegetable oil 5g; Salt 2g; White curry block15g; Lee Kum Kee garlic Chili sauce15g; Detailed production method: 1. 2. Boil the gluten in boiling water for half a minute, then take it out and drain it, cool it and cut it into 3CM square pieces; 3. Heat the vegetable oil to 50% in an oil pan, stir-fry the gluten, add a little salt, take half of the oil gluten for use, put the remaining half in the pan, add a proper amount of water, dissolve the curry block into juice, and then dry it with low fire; 4. Serve curry-flavored gluten, wash the pot, pour the other half of gluten, add garlic and hot sauce and appropriate amount of water, and drain the juice as well; Put the two kinds of gluten into the plate separately and decorate with cucumber slices and small tomatoes.