CN102008042A - Method for preparing sugar and vinegar gluten - Google Patents
Method for preparing sugar and vinegar gluten Download PDFInfo
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- CN102008042A CN102008042A CN2010106076699A CN201010607669A CN102008042A CN 102008042 A CN102008042 A CN 102008042A CN 2010106076699 A CN2010106076699 A CN 2010106076699A CN 201010607669 A CN201010607669 A CN 201010607669A CN 102008042 A CN102008042 A CN 102008042A
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Abstract
The invention relates to a method for preparing sugar and vinegar gluten, which comprises the following steps of: stewing wet gluten at the high temperature to obtain water gluten, and cutting the water gluten into gluten blocks; immersing the gluten blocks into sugar-containing pickled solution for pickling; taking the pickled gluten blocks out, extruding, and draining part of pickled solution from the gluten; and frying and mixing vinegar seasoning starch and the extruded gluten blocks uniformly in a hot pot for blending to obtain the sugar and vinegar gluten. The sugar and vinegar gluten prepared by the preparation method has yellow, bright and full color and luster and is sour and sweet and palatable in taste, the inside of the gluten is soft and fresh and tender, the texture of the gluten can be kept, and the gluten contains juice and has unique flavor, so the sugar and vinegar gluten is special food. In addition, the preparation method of the sugar and vinegar gluten is simple and the sugar and vinegar gluten has low cost.
Description
Technical field
The present invention relates to the preparation method of a kind of making of food, particularly a kind of sweet and sour gluten.
Background technology
But contain a kind of clamping gas in the wheat, can form the gluten protein of the bonding dough of obdurability, it is the root that wheat has peculiar property.Gluten protein platymiscium protein is made up of gliadin and glutenin, and two kinds of albumen account for more than 80% of gluten dry substance mixture, and in addition, gluten also contains a spot of fat, starch and various trace elements.Be not difficult to learn that gluten belongs to high protein, low fat, low-carbohydrate food.In modern society, with respect to other high protein, high-fat food, easier undoubtedly acceptance of gluten and become wide food popular to people by the consumer.
Gluten is of long duration in China, and it is ripe that its preparation method has been tending towards.The method of making gluten now be nothing but adopt more save time, mechanized equipment replaces traditional manual method for making efficiently, and manufacture craft is similar, be that flour is added suitable quantity of water, a little salt mostly, stir evenly energetically, form dough, wash by rubbing with the hands repeatedly with clear water after a while, the powder alive in the dough and other impurity are all washed off, remaining promptly is gluten.Just washed gluten is called " wet gluten ", after wet gluten is cut into small pieces, boils to the gluten of ripe gained with the high-temperature steam heating or with boiling water and to be " water gluten ".With the wet gluten stripping and slicing be placed in the oil fried ripe after, the gluten of gained is called " fried gluten puff ".No matter be " water gluten " or " fried gluten puff ", the equal taste of the gluten of gained is single, and taste is light partially, and the batching of other food of Chang Zuowei is used.In this case, gluten has lost the role of oneself undoubtedly, can't allow people fully experience tasty and refreshing sense and nutrition income that the inner special network structure of gluten and special dietary material bring when edible.
Summary of the invention
For solving the problems of the technologies described above, the object of the present invention is to provide a kind of is major ingredient with the gluten, what be equipped with that other auxiliary material is made into has good local flavor and enriches the sweet and sour gluten of mouthfeel, give gluten suitable sour-sweet sense, and strengthen the stereovision of gluten when edible, change the shortcoming that the processing of gluten in the past is simple, taste is single, further popularize the modulator approach of gluten, make it become common food on the popular dining table.
For achieving the above object, the invention provides a kind of preparation method of sweet and sour gluten, it may further comprise the steps:
Wet gluten high temperature boiled obtain water gluten, cut into the gluten piece then;
The gluten piece placed contain sugared pickling liquid and soak and pickle;
Push after will taking out through the gluten piece of pickling, drop removes the partly salted liquid in the gluten;
Transferring the gluten piece of starch and process extruding to turn over the mixing of running in the heat pot with vinegar modulates, obtains sweet and sour gluten.
When making above-mentioned sweet and sour gluten, also can carry out preliminary again itself and vinegar accent starch being mixed after fried at gluten piece outer wrap one deck flour paste through extruding, preferably, above-mentioned preparation method provided by the invention may further comprise the steps:
Wet gluten high temperature boiled obtain water gluten, cut into the gluten piece then;
The gluten piece placed contain sugared pickling liquid and soak and pickle;
Push after will taking out through the gluten piece of pickling, drop removes the partly salted liquid in the gluten;
To place flour paste to roll through the gluten piece of extruding, make its surface parcel one deck flour paste;
It is fried to place oil to carry out the gluten piece that has wrapped up flour paste, pulls the cold of drying in the air then out;
Transferring starch to turn over the top mixing with the cool gluten piece that dries in the air in the heat pot vinegar modulates, obtains sweet and sour gluten.
The flour paste that is adopted in above-mentioned preparation method should not be too rare, and too rare easy infiltration gluten is inner and influence final local flavor, and preferably, the flour paste that is adopted is to be mixed with 2: 1 mass ratio by flour and water to obtain.
In manufacturing process, the gluten piece wrapped flour paste after, drop into immediately in the oil that boils fried once, the fried time is difficult for oversize, and its surface presents little yellow and gets final product (only needing the flour paste on surface fried saturating), preferably, fried oily temperature control is made as 100-120 ℃, and the time is controlled to be 2-3 minute.When drying in the air cold after fried, with the waste heat of the oil that leaves and its surface is slightly done to well.
In above-mentioned preparation method provided by the invention, the volume of gluten piece too hour, can waste auxiliary materials such as oil, face when wrapping up flour paste, processing such as fried in the later stage, thereby increase cost, if the volume of gluten piece too greatly then be unfavorable for that later stage operation realizes, preferably, the volume of gluten piece is controlled to be 2-3cm
3
In above-mentioned preparation method provided by the invention, preferably, in the gross weight of pickling liquid, it comprises the sugar of 30-40wt%, the salt of 5-10wt% and the water of 60-70wt%, and three's percentage by weight sum satisfies 100%.
In above-mentioned preparation method provided by the invention, preferably, the time of pickling is controlled to be 2-3 hour, to guarantee that gluten can be tasty.
In above-mentioned preparation method provided by the invention, preferably, drop goes the partly salted liquid in the gluten to account for the 30-40% of the pickling liquid gross weight in the gluten.
In above-mentioned preparation method provided by the invention, preferably, it is to mix the pastel that obtains by vinegar, starch and water with 2: 3: 2 mass ratio that described vinegar is transferred starch.Adopt vinegar to transfer starch to mix with the gluten piece; can be at the outside layer protecting film that forms of gluten; thereby the desalination of avoiding gluten inner material and external environment to mingle mutually and causing the loss of pickling liquid and pickle local flavor; simultaneously; can also further protect the beneficial microorganism activity that in curing process, produces, and guarantee the nutritive value of product.In addition, vinegar transfers the adding of starch can also further increase the local flavor of gluten and produce the stiff sense.
In above-mentioned preparation method provided by the invention, preferably, it is 1: 3 that described vinegar is transferred the weight ratio of starch and described gluten piece.
In above-mentioned preparation method provided by the invention, preferably, the temperature of described heat pot is controlled to be about 100 ℃.
The sweet and sour gluten bright yellow color, full, the taste sweet and sour taste that adopt preparation method provided by the invention to make, it is inner soft fresh and tender, can keep the texture of gluten itself, and gluten includes juice, and unique flavor is a kind of food that has characteristic.Simultaneously, because the adding of sugar, salt, vinegar can be played certain inhibitory action to the various harmful microorganisms of introducing in the manufacturing process, thereby the quality assurance of food is had active influence.And the preparation method of above-mentioned sweet and sour gluten provided by the invention is fairly simple, and cost is also lower.
Description of drawings
The following drawings only is intended to the present invention done and schematically illustrates and explain, not delimit the scope of the invention.Wherein:
The schematic flow sheet of the preparation method of the sweet and sour gluten that Fig. 1 provides for embodiment 1;
The schematic flow sheet of the preparation method of the sweet and sour gluten that Fig. 2 provides for embodiment 2.
The specific embodiment
Understand for technical characterictic of the present invention, purpose and beneficial effect being had more clearly, technical scheme of the present invention is carried out following detailed description, but but can not be interpreted as qualification practical range of the present invention referring now to Figure of description.
Embodiment 1
Present embodiment provides a kind of preparation method of sweet and sour gluten, its flow process as shown in Figure 1, this preparation method comprises following concrete steps:
Cut: wet gluten high temperature is boiled obtain water gluten earlier, this moment, gluten was finalized the design, and inside presents netted hole, again water gluten is cut into size and is about 2-3cm
3The gluten piece;
Pickle: the gluten piece is placed by the sugar of 35wt%, the salt of 5wt% and the pickling liquid that 60wt% water is formed, pickle 2-3 hour so that it is tasty;
Extruding: the gluten piece after pickling is pushed, and drop removes in the gluten about 30% pickling liquid (containing sugar);
Modulation: vinegar transferred starch and gluten piece through extruding to place according to 1: 3 weight ratio to turn over the top mixing in 100 ℃ the heat pot modulate, obtain sweet and sour gluten, wherein, to transfer starch be to mix the pastel that obtains by vinegar, starch and water with 2: 3: 2 mass ratio for this vinegar.
Embodiment 2
Present embodiment provides a kind of preparation method of sweet and sour gluten, its flow process as shown in Figure 2, this preparation method comprises following concrete steps:
Cut: wet gluten high temperature is boiled obtain water gluten earlier, this moment, gluten was finalized the design, and inside presents netted hole, again water gluten is cut into size and is about 2-3cm
3The gluten piece;
Pickle: the gluten piece is placed by the sugar of 30wt%, the salt of 5wt% and the pickling liquid that 65wt% water is formed, pickle 2-3 hour so that it is tasty;
Extruding: the gluten piece after pickling is pushed, and drop removes in the gluten about 40% pickling liquid (containing sugar);
The parcel batter: the gluten piece after will push places flour paste to roll, and makes its surface wrap up one deck flour paste, and this flour paste is to be mixed with 2: 1 mass ratio by flour and water to obtain;
Fried: the gluten piece that will wrap up flour paste places 120 ℃ fried about 2 minutes of oil, and the surface of gluten piece presents little yellow;
The cold of drying in the air: with the cold of drying in the air of the gluten piece after fried, the waste heat of the oil that leaves is slightly done its surface;
Modulation: vinegar transferred the starch and the weight ratio of cool gluten piece according to 1: 3 of drying in the air to place to turn over the top mixing in 100 ℃ the heat pot modulate, obtain sweet and sour gluten, wherein, to transfer starch be by mixing the pastel that obtains by vinegar, starch and water with 2: 3: 2 mass ratio for this vinegar.
Above-described specific embodiment; purpose of the present invention, technical scheme and beneficial effect are further described; institute is understood that; the above only is specific embodiments of the invention; and be not intended to limit the scope of the invention; within the spirit and principles in the present invention all, any modification of being made, be equal to replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (10)
1. the preparation method of a sweet and sour gluten, it may further comprise the steps:
Wet gluten high temperature boiled obtain water gluten, cut into the gluten piece then;
The gluten piece placed contain sugared pickling liquid and soak and pickle;
Push after will taking out through the gluten piece of pickling, drop removes the partly salted liquid in the gluten;
Transferring the gluten piece of starch and process extruding to turn over the mixing of running in the heat pot vinegar modulates, obtains described sweet and sour gluten.
2. preparation method as claimed in claim 1, it may further comprise the steps:
Wet gluten high temperature boiled obtain water gluten, cut into the gluten piece then;
The gluten piece placed contain sugared pickling liquid and soak and pickle;
Push after will taking out through the gluten piece of pickling, drop removes the partly salted liquid in the gluten;
To place flour paste to roll through the gluten piece of extruding, make its surface parcel one deck flour paste;
It is fried to place oil to carry out the gluten piece that has wrapped up flour paste, pulls the cold of drying in the air then out;
Transferring starch to turn over the top mixing with the cool gluten piece that dries in the air in the heat pot vinegar modulates, obtains described sweet and sour gluten.
3. preparation method as claimed in claim 1 or 2, wherein, the volume of described gluten piece is controlled to be 2-3cm
3
4. preparation method as claimed in claim 1 or 2, wherein, in the gross weight of described pickling liquid, it comprises the sugar of 30-40wt%, the salt of 5-10wt% and the water of 60-70wt%, three's percentage by weight sum satisfies 100%.
5. preparation method as claimed in claim 1 or 2, wherein, the described time of pickling is controlled to be 2-3 hour.
6. preparation method as claimed in claim 1 or 2, wherein, drop goes the partly salted liquid in the gluten to account for the 30-40% of the pickling liquid gross weight in the described gluten.
7. preparation method as claimed in claim 2, wherein, described flour paste is to be mixed with 2: 1 mass ratio by flour and water to obtain.
8. preparation method as claimed in claim 2, wherein, described fried oily temperature control is made as 100-120 ℃, and the described fried time is controlled to be 2-3 minute.
9. preparation method as claimed in claim 1 or 2, wherein, it is to mix the pastel that obtains by vinegar, starch and water with 2: 3: 2 mass ratio that described vinegar is transferred starch, and it is 1: 3 that described vinegar is transferred the weight ratio of starch and described gluten piece.
10. preparation method as claimed in claim 1 or 2, wherein, the temperature of described heat pot is controlled to be 100 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010106076699A CN102008042B (en) | 2010-12-27 | 2010-12-27 | Method for preparing sugar and vinegar gluten |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010106076699A CN102008042B (en) | 2010-12-27 | 2010-12-27 | Method for preparing sugar and vinegar gluten |
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| Publication Number | Publication Date |
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| CN102008042A true CN102008042A (en) | 2011-04-13 |
| CN102008042B CN102008042B (en) | 2012-12-12 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN2010106076699A Expired - Fee Related CN102008042B (en) | 2010-12-27 | 2010-12-27 | Method for preparing sugar and vinegar gluten |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652317A (en) * | 2012-08-31 | 2014-03-26 | 黄馨莹 | Gluten containing cumin seasoner and preparation method thereof |
| CN104543721A (en) * | 2014-12-27 | 2015-04-29 | 湖南省玉峰食品实业有限公司 | Whole grain purple sweet potato gluten and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0398543A (en) * | 1989-09-12 | 1991-04-24 | Kiyoko Yoshii | Food made from wheat gluten |
| CN101518316A (en) * | 2008-02-26 | 2009-09-02 | 顾大仁 | New dried orange peel |
| CN101617796A (en) * | 2009-05-31 | 2010-01-06 | 上海清美绿色食品有限公司 | Production method of vegetarian delicacies |
| CN101797025A (en) * | 2009-10-31 | 2010-08-11 | 王筌 | Manufacturing and eating method of fried gluten puff |
-
2010
- 2010-12-27 CN CN2010106076699A patent/CN102008042B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0398543A (en) * | 1989-09-12 | 1991-04-24 | Kiyoko Yoshii | Food made from wheat gluten |
| CN101518316A (en) * | 2008-02-26 | 2009-09-02 | 顾大仁 | New dried orange peel |
| CN101617796A (en) * | 2009-05-31 | 2010-01-06 | 上海清美绿色食品有限公司 | Production method of vegetarian delicacies |
| CN101797025A (en) * | 2009-10-31 | 2010-08-11 | 王筌 | Manufacturing and eating method of fried gluten puff |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652317A (en) * | 2012-08-31 | 2014-03-26 | 黄馨莹 | Gluten containing cumin seasoner and preparation method thereof |
| CN104543721A (en) * | 2014-12-27 | 2015-04-29 | 湖南省玉峰食品实业有限公司 | Whole grain purple sweet potato gluten and preparation method thereof |
| CN104543721B (en) * | 2014-12-27 | 2017-12-19 | 湖南省玉峰食品实业有限公司 | A kind of full cereal purple potato gluten and preparation method thereof |
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| Publication number | Publication date |
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| CN102008042B (en) | 2012-12-12 |
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