Method for preparing sugar and vinegar gluten
A production method and technology of gluten, applied in food preparation, application, food science, etc., to achieve the effect of simple production method, unique flavor and low cost
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Embodiment 1
[0032] The present embodiment provides a kind of preparation method of sweet and sour gluten, and its flow process is as follows figure 1 As shown, the preparation method includes the following specific steps:
[0033] Slicing: First, boil the wet gluten at high temperature to obtain water gluten. At this time, the gluten has been shaped, and the inside shows a net-like hole, and then the water gluten is cut into a size of about 2-3cm. 3 gluten block;
[0034] Pickling: the gluten block is placed in a pickling solution consisting of 35wt% sugar, 5wt% salt and 60wt% water, and pickled for 2-3 hours to make it tasty;
[0035] Extrusion: Extrude the gluten block after pickling, and drain about 30% of the pickling liquid (containing sugar) in the gluten;
[0036] Preparation: Put the vinegar-modified starch and the extruded gluten block in a 1:3 weight ratio in a hot pot at 100°C and mix them evenly to obtain sweet and sour gluten. The vinegar-modified starch is made of vinegar,...
Embodiment 2
[0038] The present embodiment provides a kind of preparation method of sweet and sour gluten, and its flow process is as follows figure 2 As shown, the preparation method includes the following specific steps:
[0039] Slicing: First, boil the wet gluten at high temperature to obtain water gluten. At this time, the gluten has been shaped, and the inside shows a net-like hole, and then the water gluten is cut into a size of about 2-3cm. 3 gluten block;
[0040] Pickling: the gluten block is placed in a pickling liquid composed of 30wt% sugar, 5wt% salt and 65wt% water, and pickled for 2-3 hours to make it tasty;
[0041] Extrusion: Extrude the gluten block after pickling, and drain about 40% of the pickling liquid (containing sugar) in the gluten;
[0042] Wrap the batter: roll the extruded gluten block in the flour batter to wrap a layer of flour batter on its surface, which is obtained by mixing flour and water at a mass ratio of 2:1;
[0043] Frying: Fry the gluten block...
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