Gluten is a kind of protein, which consists of wheat gum protein and wheat grain protein. Add a proper amount of water and a little salt to the flour, stir well to form dough, and then rub it repeatedly with clear water to wash off all the starch and other impurities in the dough, leaving gluten. Oil gluten is made into a ball by hand, fried in a hot oil pan until golden brown, and then taken out. Put the washed gluten into a boiling pot and cook it for 8 minutes until it is cooked, that is, "water gluten".

production process

raw materials

put flour in a container, add 6% water (1% salt in the water), and fully mix to make dough with strong viscosity. Then let it stand for 1 hour, which can be shorter in summer to prevent it from turning sour. The amount of water added should not be too much, so as to prevent protein from being dispersed in water before bonding, which will bring difficulties to the operation and affect the gluten extraction rate.

Forming

Put the dough in a close-hole roller, sieve or coarse cloth and pour water. When kneading and washing, the starch will flow away with the water, and the protein stuck together in the roller or cloth is wet gluten. The more times of washing, the lower the starch inclusion rate in gluten, and the higher the composition of protein, the better the quality. Generally, it is washed 3 ~ 5 times. The water that washed 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 6%, with 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: 1 kg of wet gluten, 2. ~ 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, first put it into an oil pan with an oil temperature of 9-1℃, fry it for 3-5 minutes to make the outer layer of the balls break, then put it into an oil pan with an oil temperature of 13-24℃, and fry it for 1 minutes.

(2) water gluten: cut the wet gluten into small pieces or make into small balls, then put it into a water pot and heat it with steam to keep the steam at about 1℃ for 3 minutes, and then it becomes water gluten.

(3) bran baking: spread wet gluten in a steamer with a thickness of 2-3 cm and heat it for 3 minutes to obtain bran baking. In addition, there are gluten sausage, gluten skin, gluten silk, twisted gluten, stinky gluten and so on.