Gluten is a unique colloidal mixed protein in wheat flour, which consists of wheat gluten and wheat gluten. 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. Rub the oil gluten into a ball by hand, fry it in a hot oil pan until golden brown, and then take it out. Put the washed gluten into a boiling pot and cook it for 80 minutes until it is cooked, that is, "water gluten". According to historical records, gluten was founded in the Southern and Northern Dynasties in China, and it is a wonderful flower in vegetarian gardens, especially the vegetarian imitation meat dishes based on gluten, which is a must in Chinese cuisine and has been deeply loved by people. By the Yuan Dynasty, gluten had been produced in large quantities. The method of washing gluten was introduced in detail in Fang Yizhi's Physics Essentials in the Ming Dynasty. Gluten vegetables increased in Qing dynasty, and the patterns were constantly renovated.

Baked gluten is made by baking gluten with charcoal fire and adding spices such as cumin and pepper.

Nutrition composition editing

The nutritional content of gluten, especially protein, 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.

Production editor

1. Knead high-gluten flour with water into dough with relatively smooth surface and divide it into small dough the size of an egg.

2. After kneading the dough into thin strips, put one end of the gluten in the middle of the chopsticks and wrap the gluten around the chopsticks until it is finished. Or knead the dough into thin strips, insert long bamboo sticks or chopsticks, and cut into spirals.

3. put water in the pot, boil it, and then put the dough into it to cook. In the process of cooking, stir constantly until the dough floats, then take it out and soak it in cold water.

4. Bake bamboo sticks or chopsticks with gluten with charcoal fire or oven, sprinkle with spices such as Chili powder and cumin powder, and bake until golden brown.

Put the flour into a container, add 60% water (water 1% salt), mix thoroughly, and process into sticky dough. Then let it stand for 1 hour, and the standing time can be slightly shorter in summer to prevent it from turning sour. The amount of water added should not be too much, so as to prevent the protein from dispersing in water before bonding, which will bring difficulties to the operation and affect the gluten extraction rate.

form

Put the dough into a close-hole roller, sieve or coarse cloth and pour in water. When rubbing and washing, the starch will go with the water, and the protein stuck in the drum or cloth is wet gluten. The more times of washing, the lower the starch content in gluten, the higher the protein composition and the better the quality. Usually wash it 3 ~ 5 times. The water for washing 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 60%. It has 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: 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.