How to preserve gluten
Gluten can be stored in the refrigerator for 40 hours without sticking to oil, but it can't be stored for a long time because there are reticular gaps in gluten, which belongs to semi-fermented food. Long-term storage will make the taste lose and deteriorate.
If you are in the gluten business, the unsold gluten should be soaked in cold water and drained. This way, it won't be connected, taken out or scattered, and it's easier to do. Drain the unsold gluten and put it in the refrigerator, otherwise it will go bad.
In addition, a patent on the long-term preservation of gluten can be found on the website of the State Patent Office. The method for long-term storage of gluten in this patent is: firstly, mix flour with salt and water, then put it into a blender for high-speed stirring and separation, so that the starch in flour will be dissolved in water, and protein will form a block and sink to the bottom of the water, and then drain the water to discharge the starch with the water, and the remaining block protein can go through the molding process. Making into spherical shape, frying the spherical protein in an oil pan for the first time into spherical water gluten, frying for the second time, taking out, cooling and drying.
The method for long-term storage of gluten designed in this patent is characterized in that the air-dried water gluten is cooked, then taken out for dehydration, vacuum packaged, packaged and sterilized in an autoclave at high temperature and high pressure, finally cooled, packaged and stored at low temperature.
Gluten knowledge
(1) Oil gluten: Flour can be added or not. The formula of adding flour (Beijing, Shanghai) is: wet gluten 10 kg, flour 2.0 ~ 2.9 kg, a little salt. Stir for 7-8 minutes, take it out, cut it into small pieces, make it into small balls, put it in an oil pan with an oil temperature of 90- 100℃, fry it for 3-5 minutes to break the outer layer of the balls, take it out, put it in an oil pan with an oil temperature of 130-240℃, and fry it for 10 minutes.
Tianjin fried gluten does not add any auxiliary materials, so the fried gluten is golden and pleasant, with uneven surface and different shapes, just like Sichuan mustard tuber. This is because of the elasticity and toughness of wet gluten mentioned above. Therefore, even if it is stewed with meat, it will not rot, but its shape will be nearly doubled.
(2) Water gluten: the wet gluten is cut into small pieces or made into small balls, then put into a water pot and heated by steam, and the steam is kept at 100℃ for about 30 minutes to obtain water gluten.
(3) Baking bran: spreading wet gluten in a steamer with a thickness of 2-3 cm and heating for 30 minutes to obtain baked bran. In addition, there are gluten sausage, gluten skin, gluten silk, twisted gluten, stinky gluten and so on.
Who is suitable for gluten?
Gluten is a kind of protein, which consists of wheat mucin and wheat grain protein. Add a proper amount of water and a little salt to the flour, and stir well to form a dough. Later, it was washed repeatedly with clear water, and all impurities such as live flour in the dough were washed away, leaving gluten.
Gluten is a kind of food rich in plant protein, and its protein content is higher than that of lean pork, chicken, eggs and most bean products. It is a kind of food with high protein, low fat, low sugar and low calorie, and also contains many trace elements such as calcium, iron, phosphorus and potassium. Gluten can be eaten by the general population, especially those with symptoms of physical weakness, excessive internal heat and polydipsia.
But there are many ways to gluten, such as frying, spicy, spicy, barbecue, high oil and high salt, sweet and sour. Although gluten is rich in high protein, pregnant women, the elderly, children and lactating female friends are advised to eat lightly and avoid or eat less fried, spicy, spicy, barbecue, high-oil and high-salt gluten dishes, so as not to affect their health.
Practice of gluten green pepper
Ingredients: 300g of gluten, 200g of green pepper, 20g of onion and 20g of ginger.
Exercise:
1, wash the gluten, then tear it by hand, don't cut it, it's delicious if you cut it. Wash and shred green peppers.
2. Base the oil in the pan, heat the oil to gluten, stir fry for 1 min, then add soy sauce and continue to stir fry for 1 to 2 minutes.
3. Pour in the green pepper and stir fry a few times, add some salt, add some sugar and stir fry a few times, add a little water and cover the lid for 2 minutes.
4. Then add some chicken essence to the pot.