CN103652317A - Gluten containing cumin seasoner and preparation method thereof - Google Patents
Gluten containing cumin seasoner and preparation method thereof Download PDFInfo
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- CN103652317A CN103652317A CN201210317248.1A CN201210317248A CN103652317A CN 103652317 A CN103652317 A CN 103652317A CN 201210317248 A CN201210317248 A CN 201210317248A CN 103652317 A CN103652317 A CN 103652317A
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- gluten
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Abstract
The invention discloses gluten containing a cumin seasoner and a preparation method thereof. The gluten is mainly prepared from flour, water, salt and the cumin seasoner. The preparation method comprises the following steps: adding ingredients in the flour, kneading to form dough, and washing to obtain wet gluten; and cooking the wet gluten thoroughly to obtain water gluten, slitting into gluten blocks, and frying in hot oil to obtain the gluten. The cumin seasoner is added into the gluten by a reasonable formula and the proper technique. The prepared gluten is yellow bright in color, full and soft inside, has unique flavor and good mouthfeel, and is suitable for all kinds of people.
Description
Technical field
The invention belongs to food processing field, relate generally to a kind of gluten containing cumin seasoning and preparation method thereof.
Background technology
Cumin (Cuminumcyminum L.), has another name called cumin, belongs to Umbelliferae cumin apium, and annual herb plant, mainly originates in Egypt and west Asia, and Xinjiang of China also has plantation.The root of cumin is elongate, and bar stem is upright, and filtrate marshalling is opened white or roseate little Hua.Dried cumin fruit (seed) is pale green to golden yellow, and length is 5～6 millimeters, and ellipse has very dark rill.The fragrance of cumin is dense and unique, is the pungent fragrance of strong green grass or young crops, and fragrance extension is strong and lasting.Cumin has restoring consciouness and promotes blood circulation, falls the effects such as fiery flat liver, can dispelling cold and dehumidification, regulate the flow of vital energy appetizing, wind-expelling pain-stopping, and to indigestion, stomach cold pain, suffer from a deficiency of the kidney just frequently all effective in curely, use cumin seasoning dish can also antisepsis and sterilization.The traditional Chinese medical science is thought, cumin smell sweetness, and Xin Wen is nontoxic, has the effects such as gas, promoting digestion and removing indigestion, restoring consciouness under Wen Zhongnuan spleen, appetizing are promoted blood circulation, dispelling cold and dehumidification.
In wheat (flour), contain a kind of gluten protein that clamps gas, can form the bonding dough of obdurability, a kind of natural plant protein matter that mucedin is comprised of gliadin and glutenin, several amino acids, consisting of, is nutritious plant protein resource.Gluten is exactly a kind ofly to take wheat as raw material, therefrom extracts mucedin, removes the nutraceutical of unnecessary starch, and in gluten, the content of mucedin accounts for the more than 80% of gluten dry substance mixture, is the healthy food of rare high protein, low fat, low sugar.But at present, the gluten taste on market is more single, and taste is partially light, and the batching of other food of Chang Zuowei is used.Yet there are no in the market the relevant report of the gluten that contains cumin seasoning.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of gluten containing cumin seasoning with unique fine local flavor and good taste and preparation method thereof.
The technical scheme that the present invention will provide is a kind of gluten containing cumin seasoning, and the flour based on 100 weight portions is major ingredient, and its composition comprises: water 40～60 weight portions, salt 1.2～1.8 weight portions, cumin seasoning 0.05～5 weight portion.
According to specific embodiment of the invention scheme, the powder that the seed of described cumin seasoning cumin forms through pulverizing, or through the extraction powder that also concentrate drying forms, can pass through 80 object standard screens, be preferably and can pass through 120 mesh standard sieves.
According to specific embodiment of the invention scheme, for further adjusting the local flavor of gluten of the present invention, in gluten composition of the present invention, also comprise other flavorings of 0.5～1.5 weight portion, for example: one or more in cloves, fennel seeds, anise, Chinese cassia tree, Chinese prickly ash, bay and nutmeg.These flavorings are all pulverized as adding after pulverulence.
The present invention also provides the preparation method of the above-mentioned gluten containing cumin seasoning, and the method comprises the following steps:
1) flour of getting formula ratio is placed in container, adds batching, is kneaded into dough, and washing, obtains wet gluten;
2) wet gluten is cut into gluten piece, boiling water boiling, obtains water gluten piece;
3) above-mentioned water gluten piece is fried in deep fat, be the gluten containing cumin seasoning.
In above-mentioned preparation method, the volume of gluten piece is unsuitable too small, will waste oil in frying course, thus increase cost; If the volume of gluten piece is excessive, easily there is the fried degree non-uniform phenomenon in gluten piece inside and outside.Preferably, the volume of gluten piece is controlled at 2-4cm
3be advisable.
In above-mentioned manufacturing process, the fried time of gluten piece is unsuitable oversize, and its surface presents micro-yellow, and preferably, hot oil temperature is controlled at 100～120 ℃, and the described fried time is 2～3 minutes.Dry in the air after fried when cool, to leave oily waste heat its surface is slightly done as well.
Compared with prior art, the gluten bright yellow color containing cumin seasoning provided by the invention, full, inner soft, there is unique fine local flavor and good taste, be the edible high-protein foods of a kind of suitable various crowds.Preparation method containing cumin seasoning gluten of the present invention is fairly simple, and cost is also lower.
The specific embodiment
Below by specific embodiment, the present invention is further elaborated, but can not be interpreted as limiting the scope of the invention.
Embodiment 1
1) get 100kg flour and be placed in container, add 1.2kg salt, 0.05kg cumin seasoning, stir, then add 40kg water to be kneaded into dough, with clear water, repeatedly wash by rubbing with the hands, the powder alive in flour and other impurity are all washed off, obtain wet gluten;
2) wet gluten is cut into 2cm
3gluten piece, cooks gluten piece with high-temperature steam, obtains water gluten piece;
3) by water gluten piece in 100 ℃ of deep fats fried 2 minutes, golden yellow to surface, dry in the air cool, be the gluten containing cumin seasoning.
Embodiment 2
1) get 100kg flour and be placed in container, add 1.8kg salt, 5kg cumin seasoning, stir, then add 60kg water to be kneaded into dough, with clear water, repeatedly wash by rubbing with the hands, the powder alive in flour and other impurity are all washed off, obtain wet gluten;
2) wet gluten is cut into 4cm
3gluten piece, boils gluten piece with boiling water, obtains water gluten piece;
3) by water gluten piece in 120 ℃ of deep fats fried 3 minutes, golden yellow to surface, dry in the air cool, be the gluten containing cumin seasoning.
Embodiment 3
1) get 100kg flour and be placed in container, add 1.5kg salt, 2kg cumin seasoning, stir, then add 50kg water to be kneaded into dough, with clear water, repeatedly wash by rubbing with the hands, the powder alive in flour and other impurity are all washed off, obtain wet gluten;
2) wet gluten is cut into 3cm
3gluten piece, boils gluten piece with boiling water, obtains water gluten piece;
3) by water gluten piece in 110 ℃ of deep fats fried 2.5 minutes, golden yellow to surface, dry in the air cool, be the gluten containing cumin seasoning.
Embodiment 4
1) get 100kg flour and be placed in container, add 1.2kg salt, 5kg cumin seasoning, stir, then add 40kg water to be kneaded into dough, with clear water, repeatedly wash by rubbing with the hands, the powder alive in flour and other impurity are all washed off, obtain wet gluten;
2) wet gluten is cut into 4cm
3gluten piece, boils gluten piece with boiling water, obtains water gluten piece;
3) by water gluten piece in 100 ℃ of deep fats fried 3 minutes, golden yellow to surface, dry in the air cool, be the gluten containing cumin seasoning.
Embodiment 5
1) get 100kg flour and be placed in container, add 1.8kg salt, 0.05kg cumin seasoning, stir, then add 60kg water to be kneaded into dough, with clear water, repeatedly wash by rubbing with the hands, the powder alive in flour and other impurity are all washed off, obtain wet gluten;
2) wet gluten is cut into 2cm
3gluten piece, boils gluten piece with boiling water, obtains water gluten piece;
3) by water gluten piece in 120 ℃ of deep fats fried 2 minutes, golden yellow to surface, dry in the air cool, be the gluten containing cumin seasoning.
Claims (6)
1. containing the gluten of cumin seasoning, it is characterized in that: the flour based on 100 weight portions is major ingredient, and its composition comprises: water 40～60 weight portions, salt 1.2～1.8 weight portions, cumin seasoning 0.05～5 weight portion.
2. the gluten containing cumin seasoning according to claim 1, is characterized in that: the seed that described cumin seasoning is cumin is through pulverizing the powder forming, or through the powder that extraction concentrate drying form, can pass through 80 object standard screens.
3. the gluten containing cumin seasoning according to claim 1, is characterized in that: the composition of this gluten also comprises one or more in cloves, fennel seeds, anise, Chinese cassia tree, Chinese prickly ash, bay and the nutmeg of 0.5～1.5 weight portion.
4. described in claim 1～3 any one, contain the preparation method of the gluten of cumin seasoning, it is characterized in that: comprise the following steps:
1) flour of getting formula ratio is placed in container, adds batching, is kneaded into dough, and washing, obtains wet gluten;
2) wet gluten is cut into gluten piece, boiling water boiling, obtains water gluten;
3) above-mentioned water gluten piece is fried in deep fat, be the gluten containing cumin seasoning.
5. the preparation method of the gluten containing cumin seasoning according to claim 4, is characterized in that: step 2) in, the volume of described gluten piece is 2-4cm
3.
6. the preparation method of the gluten containing cumin seasoning according to claim 4, is characterized in that: in step 3), described hot oil temperature is controlled at 100～120 ℃, and the described fried time is 2～3 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210317248.1A CN103652317A (en) | 2012-08-31 | 2012-08-31 | Gluten containing cumin seasoner and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210317248.1A CN103652317A (en) | 2012-08-31 | 2012-08-31 | Gluten containing cumin seasoner and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103652317A true CN103652317A (en) | 2014-03-26 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210317248.1A Pending CN103652317A (en) | 2012-08-31 | 2012-08-31 | Gluten containing cumin seasoner and preparation method thereof |
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| Country | Link |
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| CN (1) | CN103652317A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106942324A (en) * | 2017-03-31 | 2017-07-14 | 镇远县李氏食品有限责任公司 | A kind of gluten lotus and preparation method thereof |
| CN107439907A (en) * | 2017-08-16 | 2017-12-08 | 安徽皓皓食品有限公司 | A kind of preparation method of the instant gluten of beef flavour |
| CN110973344A (en) * | 2019-12-02 | 2020-04-10 | 苏州金记食品有限公司 | Making method of flavored gluten strips convenient to store at normal temperature |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1114145A (en) * | 1994-06-14 | 1996-01-03 | 荣涵芬 | Method for producing fried gluten |
| CN1129068A (en) * | 1995-02-17 | 1996-08-21 | 马雅清 | Method for preparation of multi-flavour fried sheet of dough |
| CN101849603A (en) * | 2009-03-31 | 2010-10-06 | 重庆市永川区永双科技有限公司 | Method for processing wet gluten |
| CN102008042A (en) * | 2010-12-27 | 2011-04-13 | 内蒙古伊利实业集团股份有限公司 | Method for preparing sugar and vinegar gluten |
| CN102018049A (en) * | 2010-12-29 | 2011-04-20 | 内蒙古伊利实业集团股份有限公司 | Liquid dairy product containing cumin seasoning and production method thereof |
-
2012
- 2012-08-31 CN CN201210317248.1A patent/CN103652317A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1114145A (en) * | 1994-06-14 | 1996-01-03 | 荣涵芬 | Method for producing fried gluten |
| CN1129068A (en) * | 1995-02-17 | 1996-08-21 | 马雅清 | Method for preparation of multi-flavour fried sheet of dough |
| CN101849603A (en) * | 2009-03-31 | 2010-10-06 | 重庆市永川区永双科技有限公司 | Method for processing wet gluten |
| CN102008042A (en) * | 2010-12-27 | 2011-04-13 | 内蒙古伊利实业集团股份有限公司 | Method for preparing sugar and vinegar gluten |
| CN102018049A (en) * | 2010-12-29 | 2011-04-20 | 内蒙古伊利实业集团股份有限公司 | Liquid dairy product containing cumin seasoning and production method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 杨宁波: "特色烤面筋", 《四川烹饪》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106942324A (en) * | 2017-03-31 | 2017-07-14 | 镇远县李氏食品有限责任公司 | A kind of gluten lotus and preparation method thereof |
| CN107439907A (en) * | 2017-08-16 | 2017-12-08 | 安徽皓皓食品有限公司 | A kind of preparation method of the instant gluten of beef flavour |
| CN110973344A (en) * | 2019-12-02 | 2020-04-10 | 苏州金记食品有限公司 | Making method of flavored gluten strips convenient to store at normal temperature |
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Application publication date: 20140326 |