1. The gluten should be passed under cold water to drain the water. So that it will not be connected together, take it out or loose, do it or do some. Not sold out of gluten to drain the water to put in the refrigerator, otherwise it will deteriorate Oh.

2, in addition, in the National Patent Office website can be found on the long-term preservation of gluten patents, the patent on the long-term preservation of gluten is this way: the first flour mixed with salt and water, and then placed in the mixer for high-speed mixing and separation, so that the starch in the flour is dissolved in the water, while the protein will form a mass and sunk to the bottom of the water, and then the water will be diverted to drain, so that the starch is drained along with water, and the remaining doughy proteins, the starch and water, the starch and water. The remaining doughy protein can be processed through the molding process to form it into a ball, and then the ball-shaped protein into the frying pan for the first time for deep-frying, forming a ball-shaped water gluten, and then for the second time for deep-frying, and then to be picked up for cooling and air-drying.

3, the patent design of the long-term preservation of the gluten method is characterized by: the air-dried water gluten after the completion of the steaming, and then it will be fished up for the dehydration process, and then to be vacuum packaging, when the packaging is completed, and then into the pressure cooker for high-temperature, high-pressure sterilization procedures, and finally to be cooled after the box, and low-temperature preservation.