Gluten does not need to be fermented.

The practice of gluten:

One, raw materials

Place the flour in a container, add 60% of the weight of the flour water (water containing 1% salt), mix thoroughly, processed into a sticky dough. Then rest 1 hour, summer resting time can be a little shorter, in order to prevent acidification. The amount of water should not be too much, so that the protein can not be bonded in time to be dispersed in the water, bringing difficulties to the operation, but also affect the gluten extraction rate.

Two, molding

The dough is placed in the porous Luo, sieve or cloth in the water, kneading and washing of starch with the water flow away, stay in the Luo or cloth within the proteins sticking together that is the wet gluten. The more times you wash, the lower the rate of starch in the gluten, the higher the protein content, the better the quality. General water washing 3 to 5 times. The water in which the flour has been washed contains a large amount of starch, which can be precipitated to obtain wheat starch. The water content of wet gluten is 38%, the protein is about 60%, the surface is smooth, the elasticity is sufficient and the toughness is good.

Three, classified production

(1) oil gluten: you can add flour, or no flour. Add flour recipe (Beijing, Shanghai) is: 10 kilograms of wet gluten, add 2.0 to 2.9 kilograms of flour, plus a small amount of salt. Stir 7 ~ 8 minutes, remove and cut into small pieces made of small balls, first into the oil temperature of 90 ~ 100 ℃ frying pan, frying 3 ~ 5 minutes, so that the outer layer of the ball up a layer of broken skin, fish out and then into the oil temperature of 130 ~ 240 ℃ frying pan, frying for another 10 minutes out of the pot can be.

(2) water gluten: wet gluten cut into small pieces or made into small balls, and then thrown and water pot, heated with steam, so that the steam to maintain about 100 ℃ for 30 minutes, that is, into the water gluten.

(3) baked bran: wet gluten spread in a steamer, the thickness of 2 to 3 cm, heated for 30 minutes, that is, baked bran.　In addition to this there are gluten sausage, gluten skin, shredded gluten, twisted gluten, stinky gluten and so on.