Production method of steamed gluten

A production method and technology of roasted bran, which is applied in the production and processing of roasted bran, can solve the problem of single taste of roasted bran, achieve the effects of increasing taste, reducing processing time, and being convenient to eat

Active Publication Date: 2010-12-01
SHANGHAI QINGMEI GREEN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention aims to solve the above problems, overcome the problem of single taste of roasted bran, and provide a production method of roasted bran

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The production method of roasted bran comprises the following steps:

[0029] (1) Cut into pieces: cut the roasted bran into 20mm×20mm×20mm chunks with uniform thickness and neat shape;

[0030] (2) Boil in water: pour the block-shaped roasted bran cut into step (1) into 95°C boiling water and boil for 30-50 minutes, the weight ratio between water and block-shaped roasted bran is: 4:1;

[0031] (3) Dehydration: Dehydrate the block roasted bran cooked in step (2) with a centrifuge at a speed of 600 to 1000 rpm, so that the surface of the block roasted bran does not have water droplets;

[0032] (4) Frying: Pour the dehydrated lump roasted bran into the oil pan, the oil temperature is controlled between 140°C and 170°C, and the time is 4 to 8 minutes; When the temperature takes the upper limit, the time goes to the lower limit; the oil temperature in this embodiment is controlled at 140°C, and the time is 8 minutes;

[0033] (5) Cooking: Put 190kg of water, 9kg of white...

Embodiment 2

[0039] The production method of roasted bran comprises the following steps:

[0040] (1) Cut into pieces: cut the roasted bran into uniform thickness and neat slices of 10mm×15mm×20mm block roasted bran;

[0041] (2) Boil in water: pour the block-shaped roasted bran cut into step (1) into boiling water at 95° C. and boil for 30 to 50 minutes. The weight ratio of water to roasted bran is 5:1;

[0042] (3) Dehydration: use a centrifuge to dehydrate the baked bran cooked in step (2) at a speed of 600 to 1000 rpm, so that there is no water drop on the surface of the baked bran;

[0043] (4) Frying: Pour the block-shaped roasted bran dehydrated in step (3) into the oil pan, and the oil temperature is controlled between 150°C for 6 minutes;

[0044] (5) Cooking: Put 190kg of water, 8kg of white sugar, 6kg of soy sauce, 0.5kg of soybean oil, 200g of table salt, 200g of star anise, 80g of cinnamon, and 50g of fennel (based on 100kg of roasted bran) (4) 100kg of roasted bran after fr...

Embodiment 3

[0050] The production method of roasted bran comprises the following steps:

[0051] (1) Cutting into pieces: cut the roasted bran into 25mm×25mm×25mm chunks with uniform thickness and neat shape;

[0052] (2) Boil in water: pour the block-shaped roasted bran cut into step (1) into boiling water and boil for 30-50 minutes, the weight ratio of water to roasted bran is 3:1;

[0053] (3) Dehydration: use a centrifuge to dehydrate the baked bran cooked in step (2) at a speed of 600 to 1000 rpm, so that there is no water drop on the surface of the baked bran;

[0054] (4) Frying: Pour the block-shaped roasted bran dehydrated in step (3) into the oil pan, and the oil temperature is controlled between 170°C for 4 minutes;

[0055] (5) Cooking: Put 190kg of water, 10kg of white sugar, 8kg of soy sauce, 1.5kg of soybean oil, 300g of table salt, 300g of star anise, 100g of cinnamon, and 80g of fennel (based on 100kg of dried bran), put them into a boiling pot and boil them. Step (4) P...

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PUM

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Abstract

A production method of steamed gluten comprises the following steps: dicing: firstly dicing the steamed gluten; water boiling: pouring the diced steamed gluten into boiled water to be boiled for 30-50min; dehydrating: dehydrating the boiled steamed gluten with a centrifuge until the surface of the steamed gluten is free of water drops; deep-frying: frying the dehydrated steamed gluten in the oil at 140-170 DEG C for 4-8min; cooking: placing water, white granulated sugar, soy sauce, bean oil, salt, star anise, cinnamon and fennel into a saucepan to be boiled and pouring the deep-fried steamed gluten into the saucepan to be cooked for 1-2h; cooling: cooling the cooked steamed gluten; and packaging: beginning packaging after weighing the steamed gluten, thus producing the finished product. The white granulated sugar and other seasonings are added in the cooking step, thus ensuring the steamed gluten to be more delicious, overcoming the defect of single taste of the steamed gluten and simultaneously reducing the processing time of the consumers and providing convenience for eating.

Description

technical field [0001] The invention relates to a method for processing roasted bran, in particular to a production method for roasted bran, and belongs to the technical field of food processing. Background technique [0002] Roasted bran is a kind of soy product, which is very popular because of its rich protein, soft taste and good digestion. [0003] The production of roasted bran mainly includes ingredients, fermentation, steaming, and baking to make fresh roasted bran, and some also include a frying process to make fresh roasted bran into roasted bran flakes, which are finally packaged and shipped. [0004] Present grilled bran, no matter fresh grilled bran or fried grilled bran flakes basically all have a taste. After consumers buy it back, they process it into food with different flavors. Fresh roasted bran can be cut into pieces, slices, dices, shreds, strips, etc., processed by roasting, frying, frying, etc., or added with ingredients such as shiitake mushrooms, e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/20A23L1/01A23L1/22A23L11/00A23L5/10A23L27/00
Inventor 沈建华孙道同张美玲
Owner SHANGHAI QINGMEI GREEN FOOD
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