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Production method of steamed gluten

A production method and technology of roasted bran, which is applied in the processing of roasted bran and the production field of roasted bran, can solve the problem of single taste of roasted bran, achieve the effect of increasing taste, reducing processing time, and increasing deliciousness

Active Publication Date: 2013-06-05
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 in step (1) into boiling water at 95°C and boil for 30-50 minutes. The weight ratio between water and block-shaped roasted bran is 4:1;

[0031] (3) Dehydration: use a centrifuge to dehydrate the baked bran cooked in step (2) at a speed of 600-1000 rpm, so that there is no water drop on the surface of the baked bran;

[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 sugar, 7kg of soy s...

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

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

[0043] (4) Frying: Pour the dehydrated lump roasted bran in step (3) into the oil pan, and control the oil temperature 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 frying is poured into...

Embodiment 3

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

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

[0052] (2) Boiling: Pour the block-shaped roasted bran cut in 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 block cooked in step (2) at a speed of 600-1000rpm, so that there is no water drop on the surface of the baked bran block;

[0054] (4) Frying: Pour the dehydrated lump roasted bran in step (3) into the oil pan, and control the oil temperature 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 cooking pot and boil, then put Step (4) Pour 100kg of f...

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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 Patents(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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