Storage method of baked gluten What is the storage method of baked gluten?

1, 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 the flour is dissolved in the water, and the protein will sink into the bottom of the water, and then drain the water, so that the starch can be discharged with the water, and the remaining block protein can be molded. 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.

3. The method for long-term storage of gluten designed in this patent is characterized by cooking air-dried water gluten, taking it out for dehydration after packaging, vacuum packaging, autoclaving at high temperature, finally cooling, packaging and storing at low temperature.