Production method of spicy steamed gluten

A production method and technology of roasted bran, which is applied in the production of spicy roasted bran and the processing field of roasted bran, can solve the problems of light taste roasted bran, etc., and achieve the effects of increasing taste, convenience for eating, and increasing umami

Active Publication Date: 2012-12-12
SHANGHAI QINGMEI GREEN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] However, with the acceleration of life, roasted bran that has a light taste and needs to be reprocessed cannot meet the needs of consumers. The division of labor in the industry is becoming more and more refined, and deep processing of roasted bran is required.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The production method of spicy 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 roasted bran cut in step (1) into 95°C boiling water and boil for 30-50 minutes, the weight ratio of water to block 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 to 1000 rpm, so that there is no water drop on the surface of the baked bran;

[0032] (4) Frying: Pour the dehydrated block roasted bran in step (3) into the oil pan. The oil temperature is controlled between 140°C and 170°C, and the time is 4 to 8 minutes; Upper limit, on the contrary, when the temperature takes the upper limit, the time goes to the lower limit, the oil temperature of the present embodiment is controlled at 140 ℃, and the time is 8 minutes;

[0033] (5) Cooking: Put 190kg of wat...

Embodiment 2

[0039] The production method of spicy 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 in step (1) into 95°C boiling water 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 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, 3kg of soy sauce, 1.5kg of soybean oil, 2kg of pepper, 500g of salt, 200g of star anise, 70g of cinnamon, and 50g of fennel (based on 100kg of roasted bran), put them into a frying pan and boil, then put the...

Embodiment 3

[0050] The production method of spicy 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 in step (1) into 95°C 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 dehydrated block roasted bran in step (3) into the oil pan. The oil temperature is controlled between 140°C and 170°C, and the time is 4 to 8 minutes; upper limit, on the contrary, when the temperature takes the upper limit, the time goes to the lower limit;

[0055] (5) Cooking: Put 190kg of water, 5kg of soy sauce, 2.5kg of soybean oil, 3kg of pepper, 650g of salt, 300g of star anise,...

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PUM

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Abstract

A production method of spicy 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 dehydrated steamed gluten into the saucepan to be cooked for 1-2h; cooling: cooling the cooked spicy steamed gluten; and packaging: beginning packaging after weighing the spicy 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 processing method of roasted bran, in particular to a production method of spicy roasted bran, belonging 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 roasted bran, no matter fresh roasted bran or fried roasted bran flakes basically all have light taste. Consumers need to reprocess after purchasing. Consumers’ fresh roasted bran can be cut into pieces, slices, dices, shreds, strips, etc., processed by roasting, frying, frying, etc., and processed into edible taste by adding chili or salt. Baked cake. ...

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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