What is gluten
Gluten is the protein in the flour and it is also the main factor that determines the quality of the flour. The gluten that is generally seen in the market is obtained through frying. Deep-fried gluten balls are one of the traditional foods in China because they have a special flavor and taste and are deeply welcomed and loved by consumers. The gluten balls bulge like big air blows and they all have different shapes. After the flour is mixed with water, it can form a dough with strong viscoelasticity. After the dough is allowed to stand for a period of time, the wet rib network structure is formed and then the ribs are washed. The ribs are used to wash the dough in running water to wash away the starch and water-soluble substances. The remaining spherical aggregates like rubber are gluten. At this time, the gluten is called wet gluten, and it needs to be put into water and matured for a period of time and then cut into pellets (about 1 cm in diameter) for frying. Instead of frying in a pan during frying, three pans are used for frying. Temperatures were 150, 170, and 190°C, respectively. When fried, the wet gluten after pelleting was poured into the first pan. After about 90 seconds of rapid agitation, the fish was fried until the next pan to continue frying. The second and third pans only need to be tempered. It can be stirred, and the frying time is the same as the first pot is 90 seconds. Finally, the fried gluten balls are placed in the pan for cooling.
What to do with gluten
The gluten production process is the process of extracting condensed protein from wheat flour. General flour contains 8-12% of water, starch 60-80%, protein 8-15%. For every 100 kilograms of flour, 25 kilograms of wet gluten and 58 kilograms of wheat starch are available.
Production Method:
1. Preparation of raw materials: Put the flour in a container, add 40% of the weight of flour (3% of salt in water), mix well, and process into a sticky dough. Then put it to rest for 1 hour. The rest time in summer can be slightly shorter to prevent acidosis. Do not add too much water. In order to avoid protein binding, it will be dispersed in water, which will cause difficulty in operation and affect the gluten extraction rate.
2. Preparation: The dough is placed in a compact hole, sieve or coarse cloth drenched in water, rubbing starch when the starch walks with water, stay in the Roll or cloth inside the sticky protein is wet gluten. The more washing times, the lower the starch inclusion rate in gluten and the higher the protein composition and the better the quality. Usually washed 3 to 5 times. The washed flour contains a lot of starch, and wheat starch can be obtained by precipitation. The moisture content of wet gluten is 38%, the protein is about 60%, the surface is smooth, the elasticity is sufficient, and the toughness is good.
Gluten type:
1. Oil gluten: You can add flour or no flour. Formulas for adding flour (Beijing, Shanghai) are: 10 kg of wet gluten, 2.0-2.9 kg of flour, plus a small amount of salt. Stir for 7-8 minutes, remove and cut into small pieces to make a small ball. Put the oil into a pan with oil temperature of 90-100°C, and fry for 3-5 minutes so that the outer layer of the ball will form a layer of broken skin. After the oil is put into the oil pan with the oil temperature of 130-240°C, it can be fried for 10 minutes.
2. Water gluten: The wet gluten is cut into small pieces or made into small balls, then cast into a water pot and heated with steam to keep the steam at about 100°C for 30 minutes.
3. Bran: Wet gluten is flat in the steamer, the thickness of 2 to 3 cm, heating 30 minutes, Serve bran.
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