Gluten is a kind of plant protein, composed of wheat gum protein and wheat gluten protein. The flour will be added to the amount of water, a little salt, stirred well on the strength, the formation of dough, and later with water repeatedly scrubbing, the dough in the live flour and other impurities all washed away, the rest is gluten. Oil gluten with the hand ball, into the hot oil pot deep-fried until golden brown and fish out that into. Put the washed gluten into a pot of boiling water and cook it for 80 minutes until it is cooked, then it is "water gluten".

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.

Gluten

Forming

The dough is placed in a porous Luo, sieve or cloth in the water, kneading and washing the starch with the water flow away, stay in the Luo or cloth within the proteins sticking together that is 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%, and the protein is about 60%, with smooth surface, sufficient elasticity and good toughness.

Classification

Oil gluten

(1) Oil gluten: can be made with or without flour. The recipe with flour (Beijing, Shanghai) is: 10 kilograms of wet gluten, add 2.0 to 2.9 kilograms of flour, and add a little 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, deep-fried for 3 ~ 5 minutes, so that the outer layer of the ball a layer of broken skin, and then put into the oil temperature of 130 ~ 240 ℃ frying pan, frying for another 10 minutes out of the pot can be.　(2) water gluten: cut the wet gluten 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, gluten silk, twisted gluten, stinky gluten and so on.